Studies on Adsorption Behavior and Mechanism of Copper(Ⅱ) onto Amino Methylene Phosphonic Acid Resin

The adsorption behavior and the mechanism of a novel chelate resin, amino methylene phosphonic acid resin(APAR) for Cu(Ⅱ) were investigated. Cu(Ⅱ) was quantitatively adsorbed by APAR in the medium of pH=4 09. The statically saturated adsorption capacity is 181 mg/(g resin). Cu(Ⅱ) adsorbed on APAR can be eluted by 1 0-3 0 mol/L HCl. The rate constant is k 298 =5 58×10 -5 s -1 . The adsorption of Cu(Ⅱ) on APAR follows the Freundlich isotherm. The Δ H of the adsorption is 3 91 kJ/mol. The apparent activation energy is E a=21 4 kJ/mol. The coordination molar ratio of APAR to Cu(Ⅱ) is 1/1. It is shown that the nitrogen and the oxygen atoms in the functional group of APAR coordinate to Cu(Ⅱ).

Effect of High Voltage Electrostatic Fields on Post-Harvest Quality of Strawberry Fruit

The paper studied the effect of high-voltage electrostatic fields on the postharvest quality of strawberries. The results showed that the respiration rate decreased significantly, the content of soluble solids kept at high level, and the activities of polygalacturonase and cx-cellulase decreased, while the fruit firmness declined slowly. On the seventh day of storage, the rotten rate of strawberries treated by HVEF was 5%, the control group was 15%.

Study on the Separation,Extraction of Lycopene and Its Effects on Cell Cycle

The separation, extraction of lycopene and its effects on the proliferation and cells cycle of the chemical-induced cells were investigated in order to research on its extraction method and the mechanism in inhibiting neoplastic transformation. The best extraction condition of lycopene with super-critical carbon dioxide was under the pressure of 25MPa, the temperature of 50℃ and duration of 3. 0h. Lycopene could inhibit cell growth rate and cells proliferation significantly, while increase the cell numbers of G1 -phase and decrease that of S-phase and G2+M-phase. The potency of the effects of lycopene on cells cycle might be one of the important reasons for inhibiting neoplastic transformation.

Effects of Heat Treatment on Flavonoids Content and Antioxidant Capacity of Buckwheat (Fagopyrum tataricum Gaert) Flour Ethanolic Extracts

The chemical composition, total flavonoids and antioxidant capacity of 50% ethanolic extracts from raw and cooked buckwheat flour from southwest of China were determined. The heat treatment used to gelatinize the flour starch significantly reduced the total flavonoids in the extract from 83.52 to 67.36 mg 100 g 1 of dry matter in the raw and cooked flour, respectively. The antioxidant capacity of the extracts was evaluated using autooxidation in a β carotene linoleate model system (AA or AAC), DPPH radical scavenging assay (IP) and oxygen radical absorbance capacity (ORAC) assay. Values for raw buckwheat flour extract were 97.84, 874.31, 76.45 and 94.92% for AA, AAC, ORAC and IP, respectively, while values in cooked buckwheat flour were 86.14, 842.88, 63.93 and 94.74% for AA, AAC, ORAC and IP, respectively. Values before cooked and raw buckwheat flour extracts were significantly different ( P <0.05) for AA, AAC, and ORAC.

Study on Moulding Technology of Starch-Based Totally-Biodegradable Plastic Products

Based on monofactorial comparison experiment, the following two excellent technological formations are derived for the production of starch-based totally-biodegradable tray via extruding, pelleting, slicing, and sucking molding: The first formulation: 40% of starch, 12.5% of DOP, 5% of EVA, 15% of polyvinyl alcohol, 20% of talc power and calcium carbonate, and 7.5% of other materials. The material temperature in high-speed kneader is about 90℃, rotation velocity is 600 r/min, kneading duration is 5～10 minutes, diameter of screw stem of extruder is 90 mm, ratio of length versus diameter of screw stem (L/D) is 44, rotation velocity of the screws stem is 40～50 r/min. Temperature in four segments of extruder is 145 ℃, 155 ℃, 150℃, and 160 ℃ respectively, and temperature in extruder head is 170 ℃; the material rod extruded is set while passing a cold water bath, and then is cut to pellets whose size is 3 mm×3 mm; the latter is transformed into slices and subject to sucking molding after predrying; temperature of sucking molding is 180～190 ℃, and sucking molding duration is 15～20 seconds. The second formulation: 60% of starch, 15% of DOP, 5% of PHB, 15% of polyvinyl alcohol, and 5% of other materials. All technological parameters are the same with that for the first formulation. According to the test result of Chinese Institute of Plastic Processing, the biodegradation ratio of the tray made through the above treatment 1 and 2 in 30 days amounted to 54.2% and 70.6% respectively, which shows that a satisfied biodegradation effect is realized.

Rheological and Thermal Properties of Potato Starch

Particle size, rheological and thermal properties of potato starch from Yunnan province of China was in-vestigated. The particle size ranges from 0.429-102.3 um determined by laser light-scatter. The major flow type of 6 w/v% potato starch was shear-thinning fluid even the shear rate up to 800·s-1, and the gel formed by 6 w/v% potato starch fell to weak gel for its little difference between G' and G'', high dependence on frequency and low value of G'(Pa). The hardness and cohesiveness of potato starch gel were 31.3 g and 131.9 g·s, respectively. The thermal properties of potato starch were also determined by DSC at the starch:water=3:1. The To, Tp, and ΔH of potato starch were 62.23℃,67.31℃, and 2.22 J·g-1.

ADSORPTION OF SAMARIUM(III) ON DIGLYCOLAMIDIC ACID RESIN

The sorption behavior and mechanism of a novel chelate resin, diglycolamidic acid resin (DAAR), for Sm(lll) were investigated. The optimal sorption condition of DAAR for Sm(lll) is pH=6.0 in HAc-NaAc medium. The statically saturated sorption capacity is 190mg/g resin at 298K. The Sm(lll) adsorbed on DAAR can be eluted reaching 100% by 0.5-2.0mol/L HCI used as eluant. The resin can be regenerated and reused without apparent decrease of sorption capacity. The apparent sorption rate constant is k298= 1.96×10^-5s^-1. The apparent activation energy is 26kJ/mol. The sorption behavior of DAAR for Sm(lll) obeys the Freundlich isotherm. The thermodynamic sorption parameters, enthalpy change ΔH of DAAR for Sm(lll) is 16.9Kl/mol. The molar coordination ratio of the functional group of DAAR to Sin (111) is 3. The sorption mechanism of DAAR for Sm(lll) was examined by using chemical method and IR spectrometry. The coordination bond was formed between oxygen atoms in the functional group of DAAR and Sin(Ill).

ADSORPTION OF MACROPOROUS PHOSPHONIC ACID RESIN FOR INDIUM

The adsorption kinetics and mechanism of a novel chelate resin, macroporous phosphonic acid resin (PAR) for In(III) were investigated. The statically saturated adsorption capacity is 216mg穏-1resin at 298K in HAc-NaAc medium. The apparent adsorption rate constant is k298=4.84?0-5 s-1. The adsorption behavior of PAR for In(III) obeys the Freundlich isotherm. The thermodynamic adsorption parameters, enthalpy change △H, free energy change △G and entropy change △S of PAR for In(III) are 11.5kJ/mol, -12.6kJ/mol and 80.8J/mol稫, respectively. The apparent activation energy is Ea=3.5kJ/mol. The molar coordination ratio of the functional group of PAR to In(III) is about 3∶1.

Analysis of the Chemical Constituents of the Essential Oil from Anli Pear

The essential oil of the whole fruit and the peel of Anli pear (Pyrus Ussriensis Maxim.)grown in the western region of Liaoning Province was extracted through the hydrodistillationmethod, and was investigated by gas chromatography-mass spectrometry (GC-MS) technique.The yields of the essential oils of Anli pear whole fruit and the peel were 0.073 and0.36%, respectively. The identification of the volatile compounds was conducted throughthe commercial National Institute of Science and Technology (NIST) and Wiley massspectral search program, confirmed by comparing the retention indices with standardvalues of authentic samples. A total of 7 and 16 components were identified from theessential oils of the peel and the whole fruit, respectively. The predominant constituentof the two kinds of essential oils was butylated hydroxytoluene, which is a typicalantioxidant.

Swelling Index of Glutenin (SIG) Related to Protein Quality, DoughCharacters and Noodle Quality

The swelling index of glutenin (SIG) and the protein fraction of 25 Chinese wheat varieties were studied with new protein fractions extracting method. The protein fractions compose of monomeric protein, soluble glutenin and insoluble glutenin. The relations between other protein index, dough character, and fresh noodle quality were also discussed. The SIG results at different time is positively and highly significantly related to the insoluble glutenin content (r= 0.808 -0.867, P< 0.01). The SIG result can reflect the insoluble glutenin content. The protein content, gluten index, farinograph stability time, extensibility length and extensigram energy were positively and significantly correlated with SIG5 and SIG20 (r= 0.516 - 0.734, P<0.05, 0.01).SIG proved to be applicable in Chinese wheat dough evaluation. Fresh noodle making quality parameters were evaluated by fresh noodle length, thickness, maximum resistance to extension, extension area and extension distance, while cooked noodle texture was determined by cutting firmness, compression recovery, surface firmness and TPA by using a texture analyzer of TA.XT2i. The noodle cooking quality was significantly correlated with SIG value. The surface firmness and cutting firmness were more desirable for predicating the quality difference than TPA test and compression. Cooking loss and water absorption were negatively related to SIG value and insoluble content (r = -0.556 - - 0.787, P < 0.05, 0.01). The results showed that SIG test was also suitable in evaluating noodle making and cooking quality in very small sample size, which was very important in wheat breeding programs. Therefore, SIG test, as a small scale test, is suitable to evaluate dough rheological properties for Chinese wheat varieties, and will be helpful in cereal research and wheat breeding program, especially, in early generations.

Studies on Rheological Properties of Konjac-tea Drink

Konjac black tea(sugar-free) and konjac glucomannan(KGM) solution were studied by using rheometer,refractometer etc.The relationship between their rheological properties and temperature or concentration was discussed in detail.The results showed that viscosity was significantly affected by temperature and concentration;and pH stability of Konjac-tea was related to the molecular property of KGM.