Improving postharvest quality and vase life of cut rose flowers by pre-harvest foliar co-applications of γ-aminobutyric acid and calcium chloride.

Rose flowers (Rosa hybrida L.) are highly perishable and have a limited vase life. This study evaluated the effects of preharvest foliar applications of γ-aminobutyric acid (GABA) and calcium chloride (CaCl2), individually and combined, on antioxidant responses and vase life of cut Jumilia rose flowers. Treatments included foliar sprays of GABA at 0, 20, 40, and 60 mM and CaCl2 at 0, 0.75%, and 1.5%, applied in a factorial design within a completely randomized setup before harvest. Results showed GABA and CaCl2 interaction (especially, 60 mM GABA and 1.5% CaCl2) significantly increased enzymatic antioxidants including superoxide dismutase, catalase, and peroxidase, as well as non-enzymatic antioxidants such as flavonoids, carotenoids, phenolics, and antioxidant activity in petals compared to control. SOD activity in roses, treated with CaCl2 (1.5%) and GABA (60 mM), peaked at 7.86 units. mg-1 protein min-1, showing a nearly 2.93-fold increase over the control (2.68 units. mg-1 protein min-1). A parallel trend was observed for CAT activity. These treatments also reduced petal malondialdehyde content and polyphenol oxidase activity. Protein content and vase life duration increased in all treatments. Plants treated with a combination of GABA (20 mM) and CaCl2 (0.75%), GABA (60 mM) and CaCl2 (1.5%), or GABA (40 mM) individually exhibited the longest vase life duration. The co-application of GABA and CaCl2 improved the antioxidant activity and postharvest quality of cut roses by reducing PPO activity and MDA contents, increasing protein content and prolonging vase life. This treatment is a potential postharvest strategy to improve antioxidant capacity and delay senescence in cut roses.

Role of cspA on the Preparation of Escherichia coli Competent Cells by Calcium Chloride Method.

One of the fundamental techniques in genetic engineering is the creation of Escherichia coli competent cells using the CaCl2 method. However, little is known about the mechanism of E. coli competence formation. We have previously found that the cspA gene may play an indispensable role in the preparation of E. coli DH5α competent cells through multiomics analysis. In the present study, the cellular localization, physicochemical properties, and function of the protein expressed by the cspA gene were analyzed. To investigate the role of the cspA gene in E. coli transformation, cspA-deficient mutant was constructed by red homologous recombination. The growth, transformation efficiency, and cell morphology of the cspA-deficient strain and E. coli were compared. It was found that there were no noticeable differences in growth and morphology between E. coli and the cspA-deficient strain cultured at 37°C, but the mutant exhibited increased transformation efficiencies compared to E. coli DH5α for plasmids pUC19, pET-32a, and p1304, with enhancements of 2.23, 2.24, and 3.46 times, respectively. It was proved that cspA gene is an important negative regulatory gene in the CaCl2 preparation of competent cells.

Viable protoplast isolation, organelle visualization and transformation of the globally distributed plant pathogen Phytophthora cinnamomi.

Phytophthora cinnamomi is an oomycete plant pathogen with a host range of almost 5000 plant species worldwide and therefore poses a serious threat to biodiversity. Omics technology has provided significant progress in our understanding of oomycete biology, however, transformation studies of Phytophthora for gene functionalisation are still in their infancy. Only a limited number of Phytophthora species have been successfully transformed and gene edited to elucidate the role of particular genes. There is a need to escalate our efforts to understand molecular processes, gene regulation and infection mechanisms of the pathogen to enable us to develop new disease management strategies. The primary obstacle hindering the advancement of transformation studies in Phytophthora is their challenging and unique nature, coupled with our limited comprehension of why they remain such an intractable system to work with. In this study, we have identified some of the key factors associated with the recalcitrant nature of P. cinnamomi. We have incorporated fluorescence microscopy and flow cytometry along with the organelle-specific dyes, fluorescein diacetate, Hoechst 33342 and MitoTracker™ Red CMXRos, to assess P. cinnamomi-derived protoplast populations. This approach has also provided valuable insights into the broader cell biology of Phytophthora. Furthermore, we have optimized the crucial steps that allow transformation of P. cinnamomi and have generated transformed isolates that express a cyan fluorescent protein, with a transformation efficiency of 19.5%. We therefore provide a platform for these methodologies to be applied for the transformation of other Phytophthora species and pave the way for future gene functionalisation studies.

Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein.

In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0-100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl2 treatment increased solubility (32.71%), surface hydrophobicity (40.86 µg), active sulfhydryl content (22.57%), water-holding capacity (7.15%). Besides, the combined treatment decreased turbidity, particle size and intrinsic fluorescence strength of MP. Fourier transform infrared spectroscopy (FT-IR) results indicated that the combined treatment altered the secondary structure of MP by increasing ß-sheet and ß-turn, and reducing α-helix and random coil. The combined treatment also induced a high G' value and shortened T2 relaxation time for forming a homogeneous and compact gel structure. These results revealed that LF-AMF combined CaCl2 treatment could as a potential approach for modifying the gel characteristics of low-salt MP.

Novel design and performance evaluation of an indirectly forced convection desiccant integrated solar dryer for drying tomatoes in Pakistan.

The process of drying agricultural products for food preservation is a difficult task that requires a significant amount of energy. The increasing cost and depletion of fossil fuels have led to the development of a food dryer that utilizes renewable energy sources. This research paper proposes the design and performance evaluation of an indirectly forced convection desiccant integrated solar dryer (IFCDISD) at the Solar Energy Research Lab at USPCAS-E, NUST Pakistan. Tomatoes were chosen as the test product due to their importance and widespread consumption. The drying process involves slicing the tomatoes and placing them on the IFCDISD rack, where a desiccant called calcium chloride (CaCl2) is integrated into the dryer. The experiments were conducted during both sunshine (SS) hours and Off-sunshine (OSS) hours. The IFCDISD operates using sunlight during SS hours and utilizes the absorbed heat of CaCl2 in OSS hours via a forced DC brushless fan powered by battery charged thro solar panel. The tomatoes were weighed before and after each drying mode, and the moisture removal was calculated. The results show that the dryer efficiency was 50.14 % on day 1, 66 % on day 2, and an overall efficiency of 58.07 %. The moisture content removal was 42.858 % on day 1, 22.9979 % on day 2, and an overall moisture content removal of 58.07 %. Moreover, the payback period is 5.1396 and the carbon mitigation was recorded as 2.0335, and the earned carbon credit was recorded as 11559.6.

Biodegradable films from the lignocellulosic fibers of wheat straw biomass and the effect of calcium ions.

Plastics are hazardous to human health, and plastic waste results in environmental pollution and ecological catastrophe. Biobased polymers from renewable sources have recently become promising for developing biodegradable packaging films. Among them, lignocellulosic residue from agricultural biomass is inexpensive, renewable, and biodegradable. This study aims to develop biodegradable films using lignocellulosic residue from wheat straw biomass. The methodology is a green process that solubilizes lignocellulosic chains using Zn2+ ions and crosslinks with Ca2+ ions of different concentrations (200-800 mM). The results reveal that the increase of Ca2+ ions significantly decreases moisture content, water solubility, water vapor permeability, transparency, and elongation of films. The tensile strength is recorded as 6.61 ± 0.07 MPa with the addition of 800 mM of CaCl2, which is approximately 2.5 times higher than commercial polyethylene films. Around 90 % of films biodegrade within a month in soil containing 20 % moisture content. Overall, lignocellulosic residue from wheat straw biomass could be an excellent replacement for synthetic polymer to fabricate strong, transparent, and biodegradable plastic films.

Enhancement of yellow pigments production via high CaCl2 stress fermentation of Monascus purpureus.

Monascus pigments (MPs) are a kind of natural ingredient fermented by Monascus spp., which contains three types of pigments: red, orange, and yellow ones. Monascus yellow pigments have a restricted yield and cannot meet industrial application. The method and mechanism of CaCl2 improving yellow pigments production by liquid fermentation of Monascus purpureus M8 were studied in order to overcome the low yield of yellow pigments produced by liquid fermentation. Changes in physiological and biochemical indicators explained the effects of CaCl2 on the production of Monascus yellow pigments from solid fermentation. The intracellular yellow pigments, orange pigments, and red pigments increased by 156.08%, 43.76%, and 42.73%, respectively, with 60 g/l CaCl2 addition to culture medium. The amount of red and orange pigments reduced, while the proportion of yellow pigments increased and the relative peak area of intracellular yellow pigments accounted for a dominant 98.2%, according to thin layer chromatography and high performance liquid chromatography analyses. Furthermore, the influence of CaCl2 extended to the modulation of pigments synthesis-related gene expression in M8 strain. This modulation led to a pronounced upregulation in the expression of the yellow pigments synthesis-related gene, mppE, signifying a pivotal role played by CaCl2 in orchestrating the intricate machinery behind yellow pigments biosynthesis.

Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties.

Developing prospective plant-animal binary protein systems with desirable nutritional and rheological properties stands as a significant and challenging pursuit within the food industry. Our understanding of the effect of adding salt on the aggregation behavior of food proteins is currently based on single model protein systems, however, this knowledge is rather limited following binary protein systems. Herein, various ionic strength settings are used to mitigate the repulsive forces between pea-cod mixed proteins during the thermal process, which further benefits the construction of a strengthened gel network. Transmission electron microscopy (TEM) and dynamic light scattering (DLS) collectively demonstrated that larger heat-induced protein aggregates were formed, which increased in size with higher ionic strength. In the presence of 2.5 mM CaCl2 and 50 mM NaCl, the disulfide bonds significantly increased from 19.3 to 27.53 and 30.5 µM/g, respectively. Notably, similar aggregation behavior could be found when introducing 2.5 mM CaCl2 or 25 mM NaCl, due to the enhanced aggregation tendency by specific binding of Ca2+ to proteins. With relevance to the strengthened cross-links between protein molecules, salt endowed composite gels with preferable gelling properties, evidenced by increased storage modulus. Additionally, the gelling temperature of mixed proteins decreased below 50 °C at elevated ionic strength. Simultaneously, the proportion of network proteins in composite gels increased remarkably from 82.05 % to 93.61 % and 92.31 % upon adding 5.0 mM CaCl2 and 100 mM NaCl, respectively. The findings provide a valuable foundation for designing economically viable and health-oriented plant-animal binary protein systems.

Formation of Three-Dimensional Polysuccinimide Electrospun Fiber Meshes Induced by the Combination of CaCl2 and Humidity.

Even though electrospinning is getting more and more attention, the preparation of 3D nanofibrous meshes is still a big challenge that limits the application of electrospun materials, especially in tissue engineering. To overcome this problem, several solutions are introduced but most of them focus on the postprocessing of the electrospun meshes. This paper presents a straightforward novel method that utilizes the joint effect of the addition of CaCl2 and the relative environmental humidity (RH), which can induce the random 3D formation of polysuccinimide (PSI) electrospun fibers with different such as wrinkled or ribbon-like structures. Although the effect of humidity and inorganic salt additives on the micro and macrostructure of electrospun fibers is known, the connection between the two in this manner has never been presented. To investigate the effect, fibers with different PSI and CaCl2 concentrations at different humidity RH levels are prepared, and their microstructure is visualized with high-resolution scanning electron microscopy (SEM). To reveal the nature of the interaction between the polymer and the CaCl2, Fourier-transformed infrared (FTIR), X-ray diffraction (XRD), and thermogravimetry (TGA) measurements are carried out and 3D nanofibrous structures are obtained.

Effect of solution on starch structure: New separation approach of amylopectin fraction from gelatinized native corn starch.

The complete dissolution of starch without degradation are necessary prerequisites for starch fractionation to obtain amylose or amylopectin (AP). With the recent, continuous progress in finding efficient and eco-friendly starch-dissolving solutions, applying new solvents for starch fractionation is important. In this study, the effects of dimethyl sulfoxide (DMSO), NaOH, and CaCl2 solutions on starch structure and AP product parameters during starch fractionation were compared with respect to the starch deconstruction effect. This study proved that the CaCl2 solution could effectively dissolve corn starch (50 °C, solubility of 98.96 %), and promote the regeneration of starch into uniform and fine particles. Furthermore, the three solvents (DMSO, NaOH, and CaCl2) changed the crystal structure of corn starch, but they were all non-derivatizing solvents. The effect of the CaCl2 solution on the molecular structure of corn starch was the least significant of the three solvents. Finally, the extraction rate of AP from the CaCl2 solution reached 69.45 %. In conclusion, this study presents a novel and effective method for AP extraction.

Effects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei.

In this study, the effects of CaCl2 (0, 25, 50, 75, and 100 mM) on the gelling and digestive properties of the myofibrillar protein (MP) in Litopenaeus vannamei were investigated. The results showed that increasing CaCl2 concentration led to changes in the tertiary structure of MP. Specifically, compared with the control group, a 64.31 % increase in surface hydrophobicity and a 45.90 % decrease in the sulfhydryl group were observed after 100 mM CaCl2 treatment. Correspondingly, the water holding capacity and strength of the MP gel increased by 24.46 % and 55.99 %, respectively. These changes were positively correlated with the rheological properties, microstructure pore size, and content of non-flowable water. The mechanical properties of MP gel were improved, and the microstructure became more compact with the increase in CaCl2 concentration. Furthermore, the particle size of the digested MP gels decreased in the presence of CaCl2, which improved the digestion characteristics of MP gels.

The bioreduction of U(VI) and Pu(IV): Experimental and thermodynamic studies.

The experimental and thermodynamic bioreduction of U(VI)aq and Pu(IV)am was studied in order to more accurately predict their transport velocities in groundwater and assess the contamination risks to the associated environments. The results obtained in this study emphasize the impact of carbonate-calcium and humic acids at 7.1 and anoxic solutions on the rate and extent of U(VI)aq and Pu(IV)am bioreduction by Shewanella putrefaciens. We found that the bioreduction rate of U(VI)aq became slow in the presence of NaHCO3/CaCl2. The more negative standard redox potentials of the ternary complexes of U(VI)-Ca2+-CO32- accounted for the decreased rate of bioreduction, e.g., [Formula: see text]  = -0.6797 V ≪ [Formula: see text]  = 0.3862 V. The bioreduction of Pu(IV)am seemed feasible, while humic acids accepted the adequate extracellular electrons secreted by S. putrefaciens, and the redox potential of Eh(HAox/HAred) was lower than Eh(PuO2(am)/Pu3+), e.g., Eh(HAox/HAred) ≦ Eh(PuO2(am)/Pu3+) if humic acids accepted ≧ 7.952 × 10-7 mol of electrons. The standard redox potentials, Eho(PuO2(am)/Pu3+) = 0.9295 V ≫ [Formula: see text]  = -0.6797 V, cannot explain the reduction extent of Pu(IV)am (8.9%), which is notably smaller than that of U(VI)aq (74.9%). In fact, the redox potential of Pu(IV)am was distinctly negative under the experimental conditions of trace-level Pu(IV)am (∼2.8 × 10-9 mol/L Pu(IV) if Pu(IV)am was completely dissolved), e.g., Eh(PuO2(am)/Pu3+) = -0.1590 V (α(Pu3+) = 10-10 mol/L, pH = 7.1). Therefore, the chemical factor of Pu3+ activity, leading to a rapid drop in Eh(PuO2(am)/Pu3+) at trace-level Pu(IV)am, was responsible for the relatively small reduction extent of Pu(IV)am.

Role of pH and Crosslinking Ions on Cell Viability and Metabolic Activity in Alginate-Gelatin 3D Prints.

Alginate-gelatin hydrogels are extensively used in bioengineering. However, despite different formulations being used to grow different cell types in vitro, their pH and its effect, together with the crosslinking ions of these formulations, are still infrequently assessed. In this work, we study how these elements can affect hydrogel stability and printability and influence cell viability and metabolism on the resulting 3D prints. Our results show that both the buffer pH and crosslinking ion (Ca2+ or Ba2+) influence the swelling and degradation rates of prints. Moreover, buffer pH influenced the printability of hydrogel in the air but did not when printed directly in a fluid-phase CaCl2 or BaCl2 crosslinking bath. In addition, both U2OS and NIH/3T3 cells showed greater cell metabolic activity on one-layer prints crosslinked with Ca2+. In addition, Ba2+ increased the cell death of NIH/3T3 cells while having no effect on U2OS cell viability. The pH of the buffer also had an important impact on the cell behavior. U2OS cells showed a 2.25-fold cell metabolism increase on one-layer prints prepared at pH 8.0 in comparison to those prepared at pH 5.5, whereas NIH/3T3 cells showed greater metabolism on one-layer prints with pH 7.0. Finally, we observed a difference in the cell arrangement of U2OS cells growing on prints prepared from hydrogels with an acidic buffer in comparison to cells growing on those prepared using a neutral or basic buffer. These results show that both pH and the crosslinking ion influence hydrogel strength and cell behavior.

Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties.

The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50-NaCl:KCl, III: 50:30:20-NaCl:KCl:MgCl2, IV: 50:30:20-NaCl:KCl:CaCl2, V: 50:30:10:10-NaCl:KCl:MgCl2:CaCl2) on the quality properties of sucuk (a dry fermented beef sausage) during ripening were investigated. Lactic acid bacteria reached 8 log cfu/g in the 3 days of fermentation in all treatments. However, salt mixtures including MgCl2 caused an increase in Micrococcus/Staphylococcus. The control group showed the lowest mean aw value at the end of ripening. The salt mixture with 20% CaCl2 showed the lowest mean pH value of 4.97. The mean TBARS value varied between 6.34 and 6.97 µmol MDA/kg but was not affected by the salt mixtures (p > 0.05). According to the results of PCA, salt mixtures I, II and III had a positive correlation in PC1, and PC1 also separated salt mixtures with CaCl2 (IV and V) from other groups. In addition, a strong positive correlation between the control and III group (50:30:20-NaCl:KCl:MgCl2) for sensory properties was determined by heatmap clustering analysis. In addition, the principal component analysis showed that the control, II, and III groups had a stronger correlation with each other for volatile compounds.

Development of cultivable alginate fibers for an ideal cell-cultivated meat scaffold and production of hybrid cultured meat.

Slaughtering animals for meat pose several challenges, including environmental pollution and ethical concerns. Scaffold-based cell-cultivated meat has been proposed as a solution to these problems, however, the utilization of animal-derived materials for scaffolding or the high cost of production remains a significant challenge. Alginate is an ideal material for cell-cultivated meat scaffolds but has poor cell adhesion properties. To address this issue, we achieved 82 % cell adhesion coverage by controlling the specific structure generated during the ionic crosslinking process of alginate. Post 11 days of culture; we evaluated cell adhesion, differentiation, and aligned cell networks. The cell growth increased by 12.7 % compared to the initial seeding concentration. Finally, we created hybrid cell-cultivated meat by combining single-cell protein from mycelium and cell-cultivated meat. This is non-animal based, edible, cost-effective, and has a desirable texture by blending cell-cultivated meat with a meat analogue. In summary, the creation of improved alginate fibers can effectively tackle various obstacles encountered in the manufacturing of cell-cultivated meat. This includes enhancing cell adhesion, reducing costs, and streamlining the production procedure.

Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten.

To investigate the change of ionic strength on the gel characteristics during the processing of mung bean protein-based foods, the effects of NaCl and CaCl2 at different concentrations (0-0.005 g/mL) on the properties of mung bean protein (MBP) and wheat gluten (WG) composite protein gel were studied. The results showed that low concentration (0.001-0.002 g/mL) could significantly improve the water holding capacity (WHC), storage modulus (G') and texture properties of composite protein gel (MBP/WG), while the surface hydrophobicity (H0) and solubility were significantly decreased (P < 0.05). With the increase of ion concentration, the secondary structures of MBP/WG shifted from α-helix to ß-sheet, and the fluorescence spectra also showed fluorescence quenching phenomenon. By analyzing the intermolecular forces of MBP/WG, it was found that with the addition of salt ions, the hydrogen bonds was weakened and the electrostatic interactions, hydrophobic interactions and disulfide bonds were enhanced, which in turn the aggregation behavior of MBP/WG composite protein gel was affected and larger aggregates between the proteins were formed. It could be also demonstrated that the gel network was denser due to the addition of these large aggregates, thus the gel properties of MBP/WG was improved. However, too many salt ions could disrupt the stable network structure of protein gel. This study can provide theoretical support to expand the development of new mung bean protein products.

Revealing maleic acid role in the preparation of α-hemihydrate gypsum from titanium gypsum through experiments and DFT calculations.

Titanium gypsum (TG) is rarely used to produce α-hemihydrate gypsum (α-HH) because of its poor crystallinity and high impurity and moisture contents. Here, a method is proposed to prepare α - HH by adjusting the reaction temperature, CaCl2 solution concentration and maleic acid dosage based on acid leaching and heat-treated TG as raw material. The effect of maleic acid and Fe3+ ions on the preparation of α-HH were systematically analyzed using density functional theory (DFT) and typical materials characterization methods, X-ray diffraction (XRD), scanning electron microscope (SEM) and X-ray photoelectron spectroscopy (XPS). Under the optimal conditions (CaCl2 concentration of 23 % and reaction temperature of 95 °C), the maleic acid is chemically adsorbed on the crystal surfaces of α-HH, the strongest adsorption is in the (111) surface. Increasing the maleic acid concentration from 0 to 0.15 % decreased the aspect ratio of the α-HH crystals from 8.26 to 0.96, respectively, where the optimal dosage was 0.1 %. The theoretical results proved that the substitution energy of Fe3+ was greater than that of Ca2+, and Fe3+ ions can spontaneously enter the α-HH lattice to replace Ca2+ ions. Furthermore, the adsorption energy of maleic acid on the (111) surface increased after the substitution of Fe3+ to generate a synergistic effect that hinders α-HH growth along the c-axis, resulting in the preferred morphology. The results of this study provide a new method for using waste TG to produce a high-value-added product.

Impact of Insoluble Dietary Fiber and CaCl2 on Structural Properties of Soybean Protein Isolate-Wheat Gluten Composite Gel.

The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl2 (0~0.005 M) on the properties of soybean protein isolate (SPI)-wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-holding capacity (WHC) of the composite gel (p < 0.05) and enhanced the gel network structure compared with the control. WHC and LF-NMR showed that the water-binding ability of the gel system with only 2% SIDF was the strongest. The addition of excessive SIDF increased the distance between protein molecules, impeded the cross-linking of protein, and formed a three-dimensional network with low gel strength. The infrared spectrum and intermolecular force indicated that the interaction between SIDF and SPI were mainly physical, and the hydrophobic interaction and disulfide bond were the main forces in the gel system. The addition of CaCl2 can increase the critical content of gel texture destruction caused by SIDF, and the gel strength attained its peak at 3% SIDF, indicating that appropriate CaCl2 improved gel structure weakening caused by excessive SIDF. This study provides insights in enhancing the production of multi-component composite gel systems.

Use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl2.

BACKGROUND: Plant protein is widely used in the study of animal protein substitutes and healthy sustainable products. The gel properties are crucial for the production of plant protein foods. Therefore, the present study investigated the use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl2 . RESULTS: Oil droplets filled protein network pores under the addition of soybean oil (1-2%). This resulted in an enhanced gel hardness and water holding capacity. Further addition of soybean oil (3-4%), oil droplets and some protein-oil compounds increased the distance between the protein molecule chain. The results of Fourier transform infrared spectroscopy and intermolecular interaction also showed that the disulfide bond and ß-sheet ratio decreased in the gel system, which damaged the overall structure of the gel network. Compared with the addition of 0 m CaCl2 , salt ion reduced the electrostatic repulsion between proteins, and local protein cross-linking was more intense at 0.005 m CaCl2 concentration. In the present study, structural properties and rheological analysis showed that the overall strength of the gel was weakened after the addition of CaCl2 . CONCLUSION: The presence of appropriate amount of soybean oil can fill the gel pores and improve the texture properties and network structure of soy protein isolate-wheat gluten (SPI-WG) composite gel. Excessive soybean oil may hinder protein-protein interaction and adversely affect protein gel. In addition, the presence or absence of CaCl2 significantly affected the gelling properties of SPI-WG composite protein gels. © 2023 Society of Chemical Industry.

Analysis of Deactivation of 18,650 Lithium-Ion Cells in CaCl2, Tap Water and Demineralized Water for Different Insertion Times.

The deployment of battery-powered electric vehicles in the market has created a naturally increasing need for the safe deactivation and recycling of batteries. Various deactivating methods for lithium-ion cells include electrical discharging or deactivation with liquids. Such methods are also useful for cases where the cell tabs are not accessible. In the literature analyses, different deactivation media are used, but none include the use of calcium chloride (CaCl2) salt. As compared to other media, the major advantage of this salt is that it can capture the highly reactive and hazardous molecules of Hydrofluoric acid. To analyse the actual performance of this salt in terms of practicability and safety, this experimental research aims to compare it against regular Tap Water and Demineralized Water. This will be accomplished by performing nail penetration tests on deactivated cells and comparing their residual energy against each other. Moreover, these three different media and respective cells are analysed after deactivation, i.e., based on conductivity measurements, cell mass, flame photometry, fluoride content, computer tomography and pH value. It was found that the cells deactivated in the CaCl2 solution did not show any signs of Fluoride ions, whereas cells deactivated in TW showed the emergence of Fluoride ions in the 10th week of the insertion. However, with the addition of CaCl2 in TW, the deactivation process > 48 h for TW declines to 0.5-2 h, which could be an optimal solution for real-world situations where deactivating cells at a high pace is essential.