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Water sorption thermodynamics in glassy polymers endowed with hydrogen bonding interactions

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Science China(Physics,Mechanics & Astronomy) 2020年第4期63卷 136-154页

作者： g.Scherillo P.la Manna P.Musto g.M ensitieri Department of Chemical Materials and Production EngineeringUniversity of Naples Federico Ⅱnaples 80125Italy Institute for Polymers Composites and BiomaterialsNational Research Council of Italypozzuoli(na)80078Italy

In this contribution, we review and critically compare the results of the analyses we have previously performed on water sorption thermodynamics in a series of polyimides. The experimental investigation was performed by combining gravimetric tests and in situ vibrational spectroscopy. A non-equilibrium theory, based on a compressible lattice framework accounting for the glassy state of the polymer and for the occurrence of hydrogen bonding interactions, has been used to interpret data. Information at a molecular level gained by vibrational spectroscopy has been used to tailor the model equations. The main features of water sorption thermodynamics are well captured, qualitatively and quantitatively, by the adopted model which displays a remarkable agreement with experimental results.

关键词： water polyimides sorption thermodynamics

The Jacobian Dual of Certain Mixed Product Ideals

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Algebra Colloquium 2020年第2期27卷 263-280页

作者： M.la Barbiera M.lahyane g.Restuccia Dipartimento di Scienze Matematiche e Informatiche Scienze Fisiche e Scienze Della TerraUniversity of Messina98166 MessinaItaly Instituto de Fisica y Matematicas(IFM)Universidad Michoacana de San Nicolas de Hidalgo(UMSNH)Edificio C-3 Ciudad UniversitariaC.P.58040 MoreliaMichoacanMexico

We consider the symmetric algebra of a class of monomial ideals generated by *** these ideals with linear syzygies,we determine their Jacobian dual modules and study their duality properties.

关键词： graded algebra symmetric algebra monomial ideal Jacobian dual

Survival of some food-borne bacteria in kefir produced by microbial levan and pullulan

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Food Bioscience 2022年第3期47卷 1082-1089页

作者： gökhan gurur gökmen Jaroslaw Kowalik Duygu Kışla Department of Food Engineering Faculty of EngineeringEge University35100BornovaIzmirTurkey Department of Dairy Science and Quality Management Faculty of Food SciencesUniversity of Warmia and Mazury in OlsztynOczapowskiego str.710-719OlsztynPoland

Kefir is a fermented milk product produced by kefir grains traditionally or lyophilized starter *** quality characteristics of kefir produced at 22℃ and 30℃ using kefir grains after addition of microbial levan and pullulan were investigated for 14 ***,the survival of different gram-positive and gram-negative bacteria strains which were inoculated before and after fermentation were investigated during *** pH and titratable acidity were in the ranges of 4.67–4.39 and 1.10–0.87%,*** highest exopolysaccharide values(458.3–465.3 mg/kg)were found in the samples produced with the addition of 1%(w/v)of microbial levan at 30℃.Yeast counts were in the ranges of 6.73–5.11 log CFU/mL while the lactobacilli and lactic streptococci counts were in the ranges of 9.64–7.91 and 9.64–8.69 log CFU/mL,*** microbial polysaccharide addition did not show any significant differences in the enumeration of lactic acid bacteria in kefir(p>0.05).All gram-positive and gram-negative bacteria grew/survived during fermentation however Listeria monocytogenes was the most susceptible test bacterium to metabolites during *** highest reduction in the counts of *** was determined as 2.39 log units after 24 h of fermentation at 30℃ in the samples which were inoculated before fermentation and produced with the addition of *** samples produced at 30℃ without polysaccharide addition were considered as the best with respect to appearance,taste,consistency and overall acceptability.

关键词： Kefir grain Levan Pullulan Food-borne bacteria

Two upper bounds for the Erdos-Hooley Delta-function

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Science China Mathematics 2023年第12期66卷 2683-2692页

作者： Regis de la Breteche gerald Tenenbaum Institut de Mathematiques Universite Paris CiteSorbonne UniversiteCNRSParis F-75013France Institut Elie Cartan Universite de LorraineVandoeuvre-les-NancyBP 70239France

For integer n≥1 and real u,let Δ(n,u):=|{d:d] n,e^(u)ge and normal orders of ... 详细信息

For integer n≥1 and real u,let Δ(n,u):=|{d:d] n,e^(u)ge and normal orders of this arithmetic function.

关键词： concentration of divisors average order normal order Waring’s problem

Single-photon-level light storage with distributed Rydberg excitations in cold atoms

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Frontiers of physics 2022年第2期17卷 25-32页

作者： Hanxiao Zhang Jinhui Wu M.Artoni g.C.la Rocca Center for Quantum Sciences and School of Physics Northeast Normal UniversityChangchun 130024China Department of Engineering and Information Technology and Istituto Nazionale di Ottica(INO-CNR) Brescia University25133 BresciaItaly Scuola Normale Superiore and CNISM 56126 PisaItaly

We present an improved version of the superatom(SA)model to examine the slow-light dynamics of a few-photons signal field in cold Rydberg atoms with van der Waals(vdW)interactions.A main feature of this version is that it promises consistent estimations on total Rydberg excitations based on dynamic equations of SAs or *** consider two specific cases in which the incident signal field contains more photons with a smaller detuning or less photons with a larger detuning so as to realize the single-photon-level light *** is found that vdW interactions play a significant role even for the slow-light dynamics of a single-photon signal field as distributed Rydberg excitations are inevitable in the picture of dark-state ***,the stored(retrieved)signal field exhibits a clearly asymmetric(more symmetric)profile because its leading and trailing edges undergo different(identical)traveling journeys,and higher storage/retrieval efficiencies with well preserved profiles apply only to weaker and well detuned signal *** findings are crucial to understand the nontrivial interplay of single-photon-level light storage and distributed Rydberg excitations.

关键词： few-photons light storage distributed Rydberg excitation cold Rydberg atom improved superatom model

Boosting hydrogen and chemicals production through ethanol electro-reforming on Pt-transition metal anodes

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Journal of Energy Chemistry 2022年第7期31卷 394-406,I0011页

作者： Alberto Rodríguez-gómez Fernando Dorado Paula Sánchez Ana Raquel de la Osa Chemical Engineering Department Faculty of Chemical Sciences and TechnologyUniversity of Castilla-La Mancha

The aim of this work is to boost the combined hydrogen and added-values compounds generation(acetaldehyde, acetic acid and ethyl acetate) through ethanol electrochemical reforming using bimetallic anodes. In particular, the influence of the secondary metal on the electrochemical performance as well as on the product distribution was studied. For that purpose, Pt X/C electrocatalysts(where X corresponds to Cu, Co, Ni and Ru) were synthesized by the modified polyol method and tested in both half-cell and proton exchange membrane(PEM) cell configurations. Characterization results showed that incorporation of Ni and Co into the Pt matrix enhances the morphological properties of the material, providing smaller crystallite sizes, higher active surface areas and hence, better dispersion when comparing to Ru and Cu-based electrocatalysts. Ethanol oxidation reaction(EOR) was evaluated by cyclic, linear voltammetry and chronopotentiometry assays. Pt Co/C and Pt Ni/C exhibited the highest electrocatalytic activity at high polarization levels, which translate into an improvement of more than 30%(up to 1050 m A cm^(-2)) in the hydrogen production and chemical yields. On the other hand, Pt Ru/C results more advantageous for a lower potential interval(g the acetic acid production despite sacrificing ethanol conversion. Pt Cu/C presented the lowest results in both electrochemical performance and product distribution. Such differences in the electrochemical performance can be rationalized in terms of the synergistic effect between both metals(particle size distribution, grade of dispersion and hydrophilic behavior), which demonstrate that the incorporation of a different secondary metal plays an essential role in the EOR development.

关键词： Ethanol electrochemical reforming Bimetallic anodic electrocatalysts PEM cell High current performance Hydrogen Chemicals production

Influence of ripening conditions on Scamorza cheese quality

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International Journal of Agricultural and Biological Engineering 2013年第3期6卷 71-79页

作者： Elena Sorrentino L.Tipaldi g.Pannella g.la Fianza M.Succi P.Tremonte Department of Agriculture Environment and FoodUniversity of MoliseCampobasso 86100Italy Institute of Food Sciences National Research Council(ISA-CNR)Avellino 83100Italy

Scamorza is a pasta filata cheese produced in Southern Italy and eaten after a short *** ripening phase is critical in defining the main qualitative features of the Scamorza *** success of this operation is conditioned not only by the process parameters,but also by the characteristics of the ripening room in which different microclimates *** work intended to evaluate the influence of the different positions of cheeses within the ripening room on the evolution of their qualitative characteristics during the process of drying/*** this purpose,samples of Scamorza cheese,produced in the Molise Region(Italy),were divided into two batches(C and L)and subjected to ripening for seven days in a thermo thermo-regulated *** two batches were placed in different points of the room:the batch C in the central area and the batch L in the lateral *** the ripening,temperature,humidity and air flow were monitored and the Scamorza cheeses were analysed to assess some qualitative *** a ripening room,the created microclimates are able to influence the quality of the product,as demonstrated by data related to temperature,humidity and air *** fact,from the results obtained,some appreciable differences among products from batches C and L were observed for the weight loss,the water activity and the colorimetric *** in the behaviour of mesophilic lactic acid bacteria,pH and acidity were also *** more rapid loss of water,characterizing the batch C,resulted in an evolution of physicochemical,physical and microbiological features,which resulted different from those observed in the samples from the batch ***,the results obtained in this study point out that,within the ripening room,the formation of different micro-environments is able to strongly influence the definition of the qualitative characteristics of the products placed in it.

关键词： pasta filata cheese ripening drying cheese quality lactic acid bacteria air flow ripening room

Experimental study on optimizing cheese drying and ripening process

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International Journal of Agricultural and Biological Engineering 2012年第4期5卷 74-82页

作者： F.giametta E.Sorrentino A.lapenna g.la Fianza Department.S.A.V.A. Faculty of AgricultureUniversity of MoliseVia De Sanctis86100CampobassoItaly

The system proposed in this paper consists of humidity and temperature control during the food maturation process by using a dehumidifier equipped with a desiccant rotor containing silica *** this system the condensation/drainage stage is omitted since the humid room air is directed out of the cold store(process air)and the dried air is introduced via the dehumidifier inside the cold *** allows separate control of the humidity and temperature inside the cold *** experimental results are obtained in real conditions;the weight loss of the products was determined and it was,also,proved that dried products such as cheeses treated by this method retain their fresh color,texture and other organoleptic properties to ensure their final quality.

关键词： air velocity cheese drying ripening water loss relative humidity(RH)

Intrahepatic vascular changes in non-alcoholic fatty liver disease: potential role of insulin-resistance and endothelial dysfunction

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World Journal of gastroenterology 2017年第37期23卷 6777-6787页

作者： Marcos Pasarín Juan g Abraldes Eleonora Liguori Beverley Kok Vincenzo la Mura Hepatic Hemodynamic laboratory Liver UnitHospital ClinicIDIBAPS(Institut d'Investigacions Biomèdiques August Pi i Sunyer) University of Barcelona Cirrhosis Care Clinic Division of Gastroenterology(Liver Unit)CEGIIR University of Alberta Internal Medicine IRCCS San Donato Department of Biomedical Sciences for HealthUniversity of Milan

Metabolic syndrome is a cluster of several clinical conditions characterized by insulin-resistance and high cardiovascular risk. Non-alcoholic fatty liver disease is the liver expression of the metabolic syndrome, and insulin resistance can be a frequent comorbidity in several chronic liver diseases, in particular hepatitis C virus infection and/or cirrhosis. Several studies have demonstrated that insulin action is not only relevant for glucose control, but also for vascular homeostasis. Insulin regulates nitric oxide production, which mediates to a large degree the vasodilating, antiinflammatory and antithrombotic properties of a healthy endothelium, guaranteeing organ perfusion. The effects of insulin on the liver microvasculature and the effects of IR on sinusoidal endothelial cells have been studied in animal models of non-alcoholic fatty liver disease. The hypotheses derived from these studies and the potential translation of these results into humans are critically discussed in this review.

关键词： Non-alcoholic fatty liver disease Endothelial dysfunction Insulin resistance Metabolic syndrome