Spatially Confined Radical Addition Reaction for Electrochemical Synthesis of Carboxylated Graphene and its Applications in Water Desalination and Splitting.

Due to the chemical stability of graphene, synthesis of carboxylated graphene still remains challenging during the electrochemical exfoliation of graphite. In this work, a spatially confined radical addition reaction which occurs in the sub-nanometer scaled interlayers of the expanded graphene sheets for the electrochemical synthesis of highly stable carboxylated graphene is reported. Here, formate anions act as both intercalation ions and co-reactant acid for the confinement of electro-generated carboxylic radical (●COOH) in the sub-nanometer scaled interlayers, which facilitates the radical addition reaction on graphene sheets. The controllable carboxylation of graphene is realized by tuning the concentration of formate anions in the electrolyte solution. The high crystallinity of the obtained product indicates the occurrence of spatially confined ●COOH addition reaction between the sub-nanometer interlayers of expanded graphite. In addition, the carboxylated graphene have been used for water desalination and hydrogen/oxygen reduction reaction. Therefore, this work provides a new method for the in situ preparation of functionalized graphene through the electrolysis and its applications in water desalination and hydrogen/oxygen reduction reactions.

Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk.

To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0-0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were beneficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono-bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d4,3) and apparent viscosity of egg yolk, destroying the disulfide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient fortified egg yolk products.

Interaction mechanisms of edible film ingredients and their effects on food quality.

Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.

Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel.

Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of ordered structure in yolk gel. The ordered gel network not only improved the texture properties and rheological properties, but also improved the water retention of yolk gel significantly. CMC and CNFC at the same concentration, the modification effect of CMC on yolk gel was better than CNFC because of its excellent dispersion. However, high concentration of CNFC (1.20-1.60%) disrupted the cross-linking and ordered structure formation of yolk protein, and the quality of gel was significantly reduced.

Screening and oenological property analysis of ethanol-tolerant non-Saccharomyces yeasts isolated from Rosa roxburghii Tratt.

Ethanol tolerance is crucial for the oenological yeasts. Rosa roxburghii Tratt, a Rosaceae plant native to China, is rich in nutritional and medicinal ingredients. In this study, ethanol-tolerant non-Saccharomyces yeasts were screened, and their oenological properties were further evaluated. Three ethanol-tolerant yeast strains (designated as C6, F112, and F15), which could tolerate 12% (v/v) ethanol treatment, were isolated from R. roxburghii, and identified as Candida tropicalis, Pichia guilliermondii, and Wickerhamomyces anomalus, respectively. The winemaking condition tolerances of these ethanol-tolerant yeast strains were similar to those of Saccharomyces cerevisiae X16. However, their growth, sugar metabolic performance and sulphureted hydrogen activities, were different. The ß-glucosidase production ability of strain W. anomalus F15 was lower than that of S. cerevisiae X16, and strains of C. tropicalis C6 and P. guilliermondii F112 were similar to S. cerevisiae X16. Electronic sensory properties of the R. roxburghii wines fermented using ethanol-tolerant yeasts together with S. cerevisiae showed no significant differences. However, the mixed inoculation of the ethanol-tolerant yeast strains with S. cerevisiae could regulate the volatile aroma characteristics of the fermented R. roxburghii wine, enriching and enhancing the aroma flavor. Therefore, the selected ethanol-tolerant yeasts have the potential for application in the production of unique R. roxburghii wine.

Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii.

To investigate the main aroma-active volatiles out from comprehensive chemical profile, we proposed an aroma correlation assisted volatilome coupled network analysis strategy and applied it to the study of Rosa roxburghii. Based on 475 detected volatiles with GC × GC-TOF/MS analysis, the volatilome was screened with both positive aroma activities and high contents to discover some aliphatic acids, alcohols, aldehydes and esters, terpenoids as well as some alkenes and ketones. Especially, a series of homologous C6- and C8- acids, alcohols, aldehydes, esters as well as some terpenoids like limonene take the predominant contributions to the aromas. Moreover, two aroma-active and aroma-contributing volatile groups including acid-aldehyde-alcohol-ester and terpenoid groups were clustered to integrally be responsible for the major aromas of R. roxburghii with network analysis. Additionally, the accumulation of C6- and C8-family homologous aliphatic volatiles was also elucidated with linoleic and linolenic acid derived pathways. This strategy is practical to investigate the main aroma-active volatiles based on volatilome.

Liquid-Phase Friction of Two-Dimensional Molybdenum Disulfide at the Atomic Scale.

Tribological properties depend strongly on environmental conditions such as temperature, humidity, and operation liquid. However, the origin of the liquid effect on friction remains largely unexplored. Herein, taking molybdenum disulfide (MoS2) as a model system, we explored the nanoscale friction of MoS2 in polar (water) and nonpolar (dodecane) liquids through friction force microscopy. The friction force exhibits a similar layer-dependent behavior in liquids as in air; i.e., thinner samples have a larger friction force. Interestingly, friction is significantly influenced by the polarity of the liquid, and it is larger in polar water than in nonpolar dodecane. Atomically resolved friction images together with atomistic simulations reveal that the polarity of the liquid has a substantial effect on friction behavior, where liquid molecule arrangement and hydrogen-bond formation lead to a higher resistance in polar water in comparison to that in nonpolar dodecane. This work provides insights into the friction on two-dimensional layered materials in liquids and holds great promise for future low-friction technologies.

Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry.

Rosa roxburghii Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed products. In this study, volatile compounds were extracted using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE); 143 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS), and RRT from different origins were well distinguished based on principal component analysis. 45 odor-active components were identified using gas chromatography-olfactometry (GC-O). Through quantitative descriptive analysis (QDA), there were prominent "grassy" and "tea-like" attributes in RRT. Partial least-squares regression (PLSR) revealed that Longli RRT was greatly related to "tea-like" and "woody" attributes. Among the volatiles identified, alcohols and esters were considered the dominant volatile compounds of RRT, 4-methoxy-2,5-dimethyl-3(2H)-furanone was the most prominent compound. This study enriches the flavor chemistry theory of RRT and provides a scientific basis for optimizing the aroma of RRT and its processed products.

Discovery of novel ascorbic acid derivatives and other metabolites in fruit of Rosa roxburghii Tratt through untargeted metabolomics and feature-based molecular networking.

Fruit of Rosa roxburghii Tratt (FRR) is widely used in functional food industry while short of metabolites research. Herein, we firstly identified 251 metabolites in FRR based on untargeted liquid chromatography-mass spectrometry (LC-MS) approach. Then, 42 differential compounds were sought out to avoid the confusing use of FRR and fruit of R. sterilis S. D. Shi (FRS), and FRR was evaluated exhibiting higher biofunction potential. Moreover, a quantitative LC-MS approach was established to determine the contents of 3 ascorbyl hexosides, and FRR with higher contents should be better source than FRS. Additionally, 17 ascorbic acid (AA) derivatives formed by conjugation of ascorbyl unit with organic acids, flavonoids, or glucuronic acid were also discovered in FRR through characteristic ions of AA and feature-based molecular networking (FBMN), enlightening that AA derivatives were not limited to ascorbyl glycosides. This study provided abundant metabolites information of FRR, laying the basis for exploitation of FRR.

Protective effects of thiamine on Wickerhamomyces anomalus against ethanol stress.

Wickerhamomyces anomalus (W. anomalus) is widely reported in the brewing industry and has positive effects on the aromatic profiles of wines because of its unique physiological characteristics and metabolic features. However, the accumulation of ethanol during fermentation inhibits the growth of W. anomalus. Thiamine is involved in the response against various abiotic stresses in microorganisms. Therefore, we used transcriptomic and metabolomic analyses to study the effect of thiamine on ethanol-stressed W. anomalus. The results indicate that thiamine could alleviate the inhibitory effect of ethanol stress on the survival of W. anomalus. Differentially expressed genes (DEGs) and differentially expressed metabolites (DEMs) caused by the thiamine intervention were identified as oxidative phosphorylation through integrated transcriptomic and metabolomic analyses. In addition, ethanol treatment decreased the content of intracellular adenosine triphosphate (ATP), while thiamine partially alleviated this phenomenon. The present comprehensive transcriptional overview and metabolomic analysis provide insights about the mechanisms of thiamine protection on W. anomalus under ethanol stress and promote the potential applications of W. anomalus in the fermentation industry.

Analysis of the ethanol stress response mechanism in Wickerhamomyces anomalus based on transcriptomics and metabolomics approaches.

BACKGROUND: Wickerhamomyces anomalus (W. anomalus) is a kind of non-Saccharomyces yeast that has a variety of unique physiological characteristics and metabolic features and is widely used in many fields, such as food preservation, biomass energy, and aquaculture feed protein production. However, the mechanism of W. anomalus response to ethanol stress is still unclear, which greatly limits its application in the production of ethanol beverages and ethanol fuels. Therefore, we checked the effects of ethanol stress on the morphology, the growth, and differentially expressed genes (DEGs) and metabolites (DEMs) of W. anomalus. RESULTS: High concentrations of ethanol (9% ethanol and 12% ethanol) remarkably inhibited the growth of W. anomalus. Energy metabolism, amino acid metabolism, fatty acids metabolism, and nucleic acid metabolism were significantly influenced when exposing to 9% ethanol and 12% ethanolstress, which maybe universal for W. anomalus to response to different concentrations of ethanol stressl Furthermore, extracellular addition of aspartate, glutamate, and arginine significantly abated ethanol damage and improved the survival rate of W. anomalus. CONCLUSIONS: The results obtained in this study provide insights into the mechanisms involved in W. anomalus response to ethanol stress. Therefore, new strategies can be realized to improve the ethanol tolerance of W. anomalus through metabolic engineering.

Effect of Hanseniaspora uvarum-Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines.

Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum-Saccharomyces cerevisiae mixed fermentation was used to ferment Rosa roxburghii Tratt, blueberry fruit wine, and plum fruit wines using either a co-inoculated or a sequentially inoculated approach. The three fruit wines' volatile aroma characteristics were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the mixed inoculation of H. uvarum and S. cerevisiae reduced the alcoholic content of Kongxinli fruit wine. Moreover, H. uvarum-S. cerevisiae fermented Rosa roxburghii Tratt, blueberry, and plum fruit wines and further enriched their flavor compounds. The overall flavor characteristics of sequentially inoculated fruit wines differed significantly from those fermented with S. cerevisiae alone, although several similarities were also observed. Sequential inoculation of H. uvarum and S. cerevisiae positively affected the mellowness of the wine and achieved a better harmony of the overall wine flavors. Therefore, H. uvarum-Saccharomyces cerevisiae mixed fermentation can improve the complexity of the wines' aromatic composition and empower them with a unique identity. In particular, H. uvarum-Saccharomyces cerevisiae blueberry wine produced by mixed fermentation had the widest variety and content of aroma compounds among the fermented wines. Therefore, H. uvarum-Saccharomyces cerevisiae mixed-fermentation inoculation in the three fermented fruit wines significantly increased the aroma compound variety and content, thus, enriching their aroma richness and complexity. This study is the first comparative evaluation of the aroma characteristics of different fruit wines fermented with a mixed inoculation of H. uvarum and S. cerevisiae and provides a preliminary guide for these fruit wines produced with non-Saccharomyces yeast.

Reduction mechanisms of V5+ by vanadium-reducing bacteria in aqueous environments: Role of different molecular weight fractionated extracellular polymeric substances.

Extracellular polymeric substances (EPS) are high-molecular polymers secreted by microbes and play essential roles in metallic biogeochemical cycling. Previous studies demonstrated the reducing capacity of the functional groups on EPS for metal reduction. However, the roles of different EPS components in vanadium speciation and their responsible reducing substances for vanadium reduction are still unknown. In this study, the EPS of Bacillus sp. PFYN01 was fractionated via ultrafiltration into six components with different kDa (EPS>100, EPS100-50, EPS50-30, EPS30-10, EPS10-3, and EPS<3). Batch reduction experiments of the intact cells, EPS-free cells, the pristine and fractionated EPS with V5+ were conducted and characterized. The results demonstrated that the extracellular reduction of V5+ into V4+ by EPS was the major reduction process. Among the functional groups in EPS, C=O/C-N of amide in protein/polypeptide and CO of carboxyl in fulvic acid-like substances might act as the reductants for V5+, while CO in polysaccharide molecules and PO in phosphodiester played a key role in the adsorption process. The intracellular reduction was via translocating V5+ into the cells and releasing V4+ by the intracellular reductases. The reducing capacity of the fractionated EPS followed a sequence of EPS<3 > EPS10-3 > EPS50-30 > EPS100-50 > EPS30-10 > EPS>100. The small molecules of fulvic acid-like substances and amino acids were responsible for the high reducing capacity of EPS<3. EPS>100 had the lowest reducing capacity due to its macromolecular structure decreasing the exposure of the reactive sites. In addition to reduction, those intermediate EPS components may also have supporting functions, such as connecting protein skeletons and increasing the specific surface area of EPS. Therefore, the diverse effects of the EPS components cannot be neglected in vanadium biogeochemical cycling.

Effect of coating on flavor metabolism of fish under different storage temperatures.

Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C and 25 °C). The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microbial properties, volatile flavor and taste flavor of fish. In the same coating method, fish fillets stored at 4 °C showed better effect than that at 25 °C on maintain water content, color and texture, however, fish fillets stored at 25 °C were closer to fresh fish in volatile flavor and taste flavor than that at 4 °C; whatever the storage temperature, coating could slow down the growth of fish microorganisms, maintain water content, color, texture, volatile flavor and taste flavor of fish fillets; GGC exhibited better effect on maintain flavor quality than GC.

Study on the Influence of Geometric Characteristics of Grain Membranes on Permeability Properties in Porous Sandstone.

Studying the influence of grain characteristics on fluid flow in complex porous rock is one of the most important premises to reveal the permeability mechanism. Previous studies have mainly investigated the fluid flow laws in complex rock structures using an uncontrollable one single parameter of natural rock models or oversimplified control group models. In order to solve these problems, this paper proposes a novel method to reconstruct models that can independently control one single parameter of rock grain membranes based on mapping and reverse-mapping ideas. The lattice Boltzmann method is used to analyze the influence of grain parameters (grain radius, space, roundness, orientation, and model resolution) on the permeability characteristics (porosity, connectivity, permeability, flow path, and flow velocity). Results show that the grain radius and space have highly positive and negative correlations with permeability properties. The effect of grain roundness and resolution on permeability properties shows a strong regularity, while grain orientation on permeability properties shows strong randomness. This study is of great significance to reveal the fluid flow laws of natural rock structures.

Winemaking Characteristics of Red-Fleshed Dragon Fruit from Three Locations in Guizhou Province, China.

The aim of this study was to identify the locations and harvest months in Guizhou province, China, producing the most suitable red dragon fruit (Hylocereus polyrhizus) for winemaking. Fruit from Guanling, Luodian and Zhenfeng counties was harvested separately from successive fruit cycles in August, September and October, respectively. The key traits measured were fruit weight, pulp yield, soluble solids content, and titratable acid. Wine characteristics measured were alcohol content, total carbohydrates, titratable acidity, volatile acidity, and betacyanin content. The overall suitability of fruit from each location for winemaking was evaluated using a multi-factor, unweighted, scorecard. On that basis, fruit from Guanling county harvested in August was the most suitable. Fruit from Luodian, and Zhenfeng was most suitable when harvested in August and September, and September, respectively. These results provide a preliminary guide for the sourcing of red dragon fruit from Guizhou for wine production.

Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor.

Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically during storage at 25 °C for weight loss, color, texture (springiness, chewiness, cohesiveness, gumminess, and hardness), microstructure, odor (electronic nose), taste (electronic tongue), volatile flavor substance, and taste ingredients. The results suggested that ginger essential oil (GEO) gelatin coating and gelatin coating can effectively inhibit the loss of water dispersion and slow down the oxidation reaction, coating treatments could significantly (p < 0.05) retarded the weight loss of pork slices, with values of 20.19%, 15.95%, 13.12% for uncoated, gelatin coated, and GEO-gelatin coated samples during 24 h of storage, respectively. Compared with control group, the color, texture, smell, and taste evaluations demonstrated that coating treatments had improved sensory and texture attributes during the storage period. Furthermore, the comprehensive results from the physical property assays (especially the texture), morphological assay and volatile odor assays showed that the GEO-fish gelatin composite coating had better preservation effect on pork flavor than the fish gelatin coating. The study suggests that the gelatin composite coating could be developed as a prospective active packaging to preserve pork meat at room temperature.

[Reform and implementation of technical English course for brewing engineering undergraduates based on STEAM theory].

Technical English is a compulsory course for brewing engineering undergraduates. To improve the quality and effectiveness of teaching, we introduced science, technology, engineering, arts and mathematics (abbreviated to STEAM) education theory in technical English teaching of brewing engineering students, and selected, designed, integrated and optimized the teaching contents. With the help of the Rain Classroom, Massive Open Online Courses of Tsinghua University (XuetangX), Open Language, Wine Folly, training courses of Wine and Spirit Education Trust (WSET) and other platform resources, teaching methods, assessment ways and multi-element teaching evaluation system have been innovatively reformed. By using advanced teaching methods such as mind mapping drawing, micro-video production, situational dialogues, topic speech, creative program design and design competition of wine label and bottle packaging, it could effectively improve students' learning interest and engagement, and enhance students' knowledge of professional English and comprehensive application ability.

A smart glove with integrated triboelectric nanogenerator for self-powered gesture recognition and language expression.

Flexible electronics with great functional characteristics have proved to be a stepping stone in the field of wearable devices. Amongst all, gesture-sensing techniques have been widely studied for human-machine interfaces. In this paper, we propose a self-powered gesture-sensing system attached to the back of the hands, which has the capability of distinguishing hand gestures by measuring the triboelectric nanogenerator output signal. By attaching the sensor on the back of the hand, we can sense the displacement of tendons to detect the gestures. In addition, humidity resistance and durability of the device were tested and validated. Furthermore, we have established a set of rules to define the relationship between gestures and corresponding English letters. Therefore, the proposed sensor can further serve as an electronic sign language translator by converting gestures into words. Finally, we can integrate this system into gloves to enhance the applicability and utility. Overall, we have developed a real-time self-powered back-of-hand sensing system which can recognize various hand gestures.

Large-scale and fast synthesis of nano-hydroxyapatite powder by a microwave-hydrothermal method.

A microwave-hydrothermal (M-H) method assisted with ultrasonic atomization precipitation was developed for large-scale and fast synthesis of nano-hydroxyapatite (nano-HAP) powder. This technology combines the uniform mixing effect of ultrasonic atomization precipitation at high concentration with the rapid and uniform heating effect of the M-H method, aiming to obtain a high quality product with low agglomeration, homogeneous size distribution, accurate stoichiometry, and high purity while improving the yield. The influences of reaction temperature, reaction time and reactant concentration on the formation of nano-HAP were investigated. The results show that the crystallinity increases significantly and the diameter of nano-HAP increases to some extent, but the length does not change obviously while the reaction temperature increase from 60 °C to 160 °C and the reaction time increases from 1 minute to 40 minutes respectively. The crystallinity, dispersion and crystal size of nano-HAP do not change obviously while the concentration of Na2HPO4·12H2O increases from 0.06 mol L-1 to 0.4 mol L-1. When the reaction temperature is 160 °C, the reaction time is 40 min, and the concentration of Na2HPO4·12H2O is 0.4 mol L-1, the yield of nano-HAP powder achieved a maximum yield (0.033 kg L-1). The obtained nano-HAP powder exhibits a uniform size and good dispersibility, with a size of 87.62 ± 22.44 nm and crystallinity of 0.92, respectively. This study indicates that the M-H method assisted with ultrasonic atomization precipitation is a facile one-pot method for the rapid and large-scale synthesis of highly crystalline, dispersible nano-HAP particles.