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Thermodynamic analysis of metal dusting on iron in CO-H_2-H_2O atmosphere

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Journal of Natural Gas Chemistry 2009年第2期18卷 222-224页

作者： Na Lei changyu zhou Guiming Hu Cheng Chen College of Mechanical and Power Engineering Nanjing University of Technology Nanjing 210009 Jiangsu China

This paper provides a calculation method for carbon activity in CO-H2-H2O atmosphere. The thermodynamic parameters （aC）gas （carbon activity in environment） of different compositions at any temperature can be obtained by △G^oT. A theoretical analysis has been conducted into the thermodynamic role of iron and the dependence of possible metal-dusting occurrence on temperature, gas composition and total pressure. In CO-H2-H2O gas mixtures, decreasing the molar fraction of H2O and increasing total pressure expands the temperature region for metal dusting. In CO-H2-H2O gas mixture of different compositions at any temperature and pressure for Fe, depending on relative values of （aC）gas, （aC）Fe3C/Fe and aC= 1, three zones were found to exist.

关键词： metal dusting thermodynamics carbon activity chemical potential of carbon

Charactering the spoilage mechanism of"three sticks"of Jinhua ham

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Food Science and Human Wellness 2022年第5期11卷 1322-1330页

作者： changyu zhou Guang Zhan Daodong Pan Guanghong zhou Ying Wang Jun He Jinxuan Cao State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingbo 315211China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo UniversityNingbo 315211China Key Laboratory of Meat Processing and Quality Control MOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjing 210095China

To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled *** results showed that off-odors of spoiled hams were dominated by rancid,sour,sulfide and ammonia odors derived from these compounds including butanoic acid,methanethiol and dimethyl *** content of biogenic amine in spoiled hams was significantly higher(more than 10-fold)compared with normal hams,and putrescine,cadaverine and histamine were the key components of biogenic amine of spoiled *** salt content,and higher moisture,TVB-N and thiobarbituric acid reactive substances(TBARS)values were observed in spoiled hams compared with normal *** populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal *** moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams,which contributed to the spoilage of Jinhua ham.

关键词： Jinhua ham Three sticks Spoilage Microbial counts Volatile compounds Biogenic amine

Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham

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Food Science and Human Wellness 2024年第1期13卷 198-210页

作者： Renyong Liao Ying Wang Qiang Xia changyu zhou Fang Geng Daodong Pan Jinxuan Cao State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211China Meat Processing Key Laboratory of Sichuan Province School of Food and Biological EngineeringChengdu UniversityChengdu 610106China School of Food and Health Beijing Technology and Business UniversityBeijing 100048China

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further *** the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas *** effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and *** pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.

关键词： Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways

Effectiveness of L-arginine/L-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles

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Food Bioscience 2023年第1期51卷 737-744页

作者： Mengmeng Li Shufeng He Yangying Sun Daodong Pan changyu zhou Jun He State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingbo315211PR China Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and NutritionCollege of Food and Pharmaceutical SciencesNingbo UniversityNingbo315800PR China

This study aimed to investigate the protective effects of L-arginine(L-arg)and L-lysine(L-lys)on the structure and gel properties of myofibrillar protein(MP)in duck meat during several freeze-thaw(F-T)*** analysis of the Ca2+-ATPase activity as well as total sulfhydryl and carbonyl contents demonstrated that L-arg and L-lys could slow down the oxidative denaturation of MP during F-T *** dichroism,fluorescence spectroscopy,and rheology measurements indicated that L-arg and L-lys improved the stability of the secondary and tertiary structure of MP and preserved its gel *** summary,L-arg and L-lys had the potential to preserve the structural stability and gel properties of MP during F-T cycles.

关键词： L-arginine L-lysine Myofibrillar protein Gelling Freeze-thaw cycle Protein structure

Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades

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Food Bioscience 2022年第6期50卷 1890-1901页

作者： Zimu Li Ying Wang Daodong Pan Fang Geng changyu zhou Jinxuan Cao Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food&Pharmaceutical SciencesNingbo UniversityNingbo315211China School of Food and Health Beijing Technology and Business University (BTBU)BeijingBeijing100048PR China Meat Processing Key Laboratory of Sichuan Province School of Food and Biological EngineeringChengdu UniversityNo.2025 Chengluo AvenueChengdu610106China

Microorganisms played a key role in developing the flavor quality,while few studies focused on the relationship between microbial diversity and flavor quality of dry-cured boneless *** explore the relationship,sensory evaluation,lipases,microorganism communities,free fatty acids and volatile compounds were investigated in dry-cured boneless ham with different quality grades(NS,WS and GS groups);the correlation between cored microbes and crucial volatiles was further evaluated by metabolic network *** group showed the highest scores in aroma and overall acceptance among three *** highest values of phospholipase activities(7.88 U*g−1 protein)were shown in GS group,while the lowest values of TBARS(0.93 mg/kg)were observed in GS among three ***-throughput sequencing revealed that fungi showed the most various among three groups;Xerochrysium,Aspergillus,Penicillium and Debaryomyces were the most genera in ***-GC-MS revealed that GS showed higher contents and numbers in volatiles than other groups;aldehydes and furans were intensely response to the variations of volatiles among these *** pathway further revealed that several key species derived from Penicillium and Aspergillus accelerated the formation of volatiles byβ-lipoxidation and Strecker *** results indicated that molds could be the major contributors in developing and differentiating the flavor quality of Chinese dry-cured boneless ham.

关键词： Dry-cured boneless ham Microbial communities Volatile compounds Lipid oxidation Metabolic network

Hidden Spread of Rare Salmonella Serovars Isolated from Healthy Individuals-Yulin City,Guangxi Zhuang Autonomous Region,China,2013-2022

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China CDC weekly 2024年第47期6卷 1236-1241页

作者： Yao Peng Mengyu Wang changyu zhou Zhenpeng Li Zhe Li Yuan Zhang Biao Kan Ming Luo Xin Lu National Key Laboratory of Intelligent Tracking and Forecasting for Infectious Diseases National Institute for Communicable Disease Control and PreventionChinese Center for Disease Control and PreventionBeijingChina School of Public Health Cheeloo College of MedicineShandong UniversityJinan CityShandong ProvinceChina Yulin Center for Disease Control and Prevention Yulin CityGuangxi Zhuang Autonomous RegionChina

Summary What is already known about this topic?The emergence of rare multidrug-resistant Salmonella serovars is increasingly common in developing countries,posing a significant public health *** is added by this report?This report identified five rare Salmonella serovars in China for the first time and using whole-genome sequencing,identified their hidden spread among healthy ***,antibiotic resistance genes and virulence genes were *** are the implications for public health practice?Healthy individuals,especially food handlers,may be sources of hidden Salmonella ***,monitoring Salmonella prevalence in healthy individuals is important for understanding and managing the risks of foodborne illness.

关键词： handle rare Healthy

Rational modulation of fluorophosphate cathode by anionic groups to reduce the polarization behavior for fast-charging sodium-ion batteries

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Journal of Energy Chemistry 2025年第1期100卷 509-521页

作者： Xinyuan Wang Fan Zhang Xingyu zhou Qian Wang changyu Liu Yangyang Liu Hui Wang Xiaojie Liu Key Laboratory of Synthetic and Natural Functional Molecule of the Ministry of Education College of Chemistry & Materials Science Northwest University

Na3V2（PO4）2O2F （VP） is recognized as a promising cathode material for sodium-ion batteries due to its stable structural framework and high specific *** functional theory （DFT） and finite element simulations show that incorporating SO42-into VP decreases its band gap,lowers the migration energy barrier,and ensures a uniform Na+concentration gradient and stress distribution during charge and discharge ***,the average Na+diffusion coefficient of Na3V2（PO4）1.95（SO4）0.05O2F（VPS-1） is roughly double that of VP,leading to enhanced rate capability (80 C,75.5 mAh g-1) and cycling stability (111.0 mAh g-1capacity after 1000 cycles at 10 C current density) for ***-1 exhibits outstanding fast-charging capabilities,achieving an 80%state of charge in just 8.1 *** assembled VPS-1//SbSn/NPC full cell demonstrated stable cycling over 200 cycles at a high 5 C current,maintaining an average coulombic efficiency of 95.35%.

关键词： Anionic group modulation Polarization behavior Fast-charging Sodium-ion battery Fluorophosphate Cathode

The Value of MRI for staging and diagnosing of idiopathic granulomatous mastitis

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The Value of MRI for staging and diagnosing of idiopathic gr...

Identification and the molecular mechanism of novel duck liver-derived anti-inflammatory peptides in lipopolysaccharide-induced RAW264.7 cell model

2016年浙江省医学会放射与影像技术学术年会

作者： zhou changyu XU Maosheng Department of Radiology First Affiliated Hospital of Zhejiang Chinese Medical University

Objective: To explore MRI features of IGM in different stages,and investigate the application of MRI in IGM. Methods 52 cases of IGM confirmed by surgical histopathology or needle biopsy were retrospectively analyzed in the study. The lesions were evaluated and analyzed by DCE-MRI and diffusion-weighted imaging features. Results: Inflammatory stage of IGM mainly showed nonmass-like lesion with segmental or regional enhancement;Mass stage showed a rim-like mass with smooth margin and prominent enhancement;Abscess stage showed nonmass-like lesion with regional or diffused enhancement, multiplering-like enhancements were seen in the lesions;Sinus stage showed nonmass-like lesion with sinus which connected to the skin, sinus showed linear enhancement. The mean ADC values of IGM on inflammatory stage, mass stage, abscess area,non-abscess area,and Sinus stage were(1.33±0.10)×10-3、(0.88±0.04)×10-3、(0.78±0.24)×10-3、(1.12±0.16)×10-3、(1.06±0.13)×10-3 mm2/s respectively, There were significant differences between inflammatory stage and mass stage, abscess area of abscess stage, sinus stage;There were significant differences between abscess area and nonabscess area of abscess stage,abscess area and sinus stage, respectively(P<0.05). No significant differences were found between the other groups. There were significant differences in DCE curve pattern(P < 0.001).Conclusion: Different stages of IGM show characteristic MRI features, which is helpful for the stage.

关键词： Idiopathic Granulomatous mastitis Magnetic resonance imaging Diffusion weighted imaging

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Food Science and Human Wellness 2024年第6期13卷 3595-3605页

作者： Xiankang Fan Laidi Zhang Yangying Sun changyu zhou Qiang Xia Lihui Du Zhen Wu Daodong Pan State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingbo 315211China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo 315832China

In this study,10 novel anti-inflammatory peptides were identified from duck liver,and their molecular mechanism was demonstrated based on machine learning and molecular *** Sephadex G-15 gel chromatography separation,reversed-phase high-performance liquid chromatography purification,liquid chromatography-tandem mass spectrometry identification,and BIOPEP database comparison,10 novel antiinflammatory peptides were initially *** splendid angiotensin-converting enzyme(ACE)inhibition and anti-inflammatory properties were confirmed by machine *** binding energies less than–20.93 kJ/mol,molecular docking revealed that they could efficiently bind to the active pockets of tumor necrosis factorα(TNF-α),interleukin 6(IL-6),cyclooxygenase 2(COX-2),and nuclear factorκB(NF-κB)proteins with efficiency,indicating that the compounds can spontaneously form complexes through hydrogen bonding and hydrophobic interactions with the protein binding *** the lipopolysaccharide-induced RAW264.7 cell model,the release of NO,TNF-α,and IL-6 and the mRNA expression of inflammatory factors(TNF-α,IL-6,COX-2,and NF-κB)were significantly inhibited by these *** concluded it might be due to their anti-inflammatory effects by inhibiting the protein phosphorylation of inhibitor of NF-κB(IκBα)in the cytoplasm and preventing the translocation of NF-κB p65 in the cytoplasm to the nucleus,thereby regulating the NF-κB signaling *** study is essential for the screening of anti-inflammatory peptides and the investigation of the mechanism of action.

关键词： Peptides Machine learning Molecular docking Infl ammation Liquid chromatography-tandem mass spectrometry