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On the van der Waals interaction of carbon nanotubes as electromechanical nanothermometers

Acta mechanica Sinica 2013年第4期29卷 622-632页

作者： R.Ansari m.daliri m.Hosseinzadeh Department of mechanical Engineering University of Guilan

Electromechanical carbon nanothermometers are devices that work based on the interactions and relative mo- tions of double-walled carbon nanotubes （DWCNTs）. In this paper, the mechanics of carbon nanotubes （CNTs） con- stituting two welt-known configurations for nanothermome- ter, namely shuttle configuration and telescope configuration are fully investigated. Lennard-Jones （LJ） potential func- tion along with the continuum approximation is employed to investigate van der Waals （vdW） interactions between the in- teracting entities. Accordingly, semi-analytical expressions in terms of single integrals are obtained for vdW interactions. Acceptance condition and suction energy are studied for the shuttle configuration. In addition, a universal potential en- ergy is presented for the shuttle configuration consisting of two finite CNTs. Also, for the telescope configuration, ex- tensive studies are performed on the distributions of potential energy and interaction force for various radii and lengths of CNTs. It is found that these geometrical parameters have a considerable effect on the potential energy.

关键词： Electromechanical carbon nanothermometer ~Continuum approximation ~ Carbon nanotubes ~ van derWaals interaction

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Impact of thermal treatment and fermentation by lactic acid bacteria on sorghum metabolite changes, their antioxidant and antidiabetic activities

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Food Bioscience 2022年第1期45卷 284-292页

作者： Fred Kwame Ofosu Fazle Elahi Eric Banan-mwine daliri Sang-Ik Han Deog-Hwan Oh Department of Food Science and Biotechnology College of Agriculture and Life SciencesKangwon National UniversityChuncheonGangwon-do24341South Korea Department of Southern Area Crop Science NICS Upland Crop Breeding Res.Div.Gyeongsangnaam-do50424South Korea Department of Biological models Life Sciences CenterVilnius UniversityLithuania

This study evaluated the impact of thermal treatment and lactic acid bacteria fermentation of sorghum on the antioxidant,antidiabetic,nutritional and metabolite *** cooking and pressurized cooking improved the antioxidant capacity compared to *** of wet cooked(H95F)and pressurized cooked samples(H121F)further enhanced the ABTS and DPPH antioxidant capacity by 2.4 and 2.0 times;and 1.5 and 1.8 times higher than raw,*** acidilactici OHFR1 fermentation of sorghum m20 genotype after wet cooking at 60℃,80℃ and 95℃ significantly decreasedα-glucosidase inhibition to 39.1%,40.6% and 46.4%,respectively,compared to raw(51.6%).However,α-glucosidase inhibition significantly increased to 70.1% after pressurized cooking and ***,28 metabolites including phenolic compounds,amino acids and their derivatives,peptides and microbial metabolites were identified in sorghum m20 using UHPLC-Q-TOF-mS/mS non-targeted approach after *** to the raw sorghum sample,wet cooking and pressurized cooking resulted in 9 differential metabolites *** after wet and pressurized cooking resulted in 4 and 14 differential metabolites,respectively,compared to the *** findings confirm the potential of thermal treatment and fermentation to significantly modify sorghum bioactive components and their use as functional ingredients in the management of diabetes.

关键词： Whole sorghum grain Cooking Fermentation Antioxidant capacity Antidiabetic

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