Exploring the nonextensive thermodynamics of partially ionized gas in magnetic field.

Contrary to classical thermodynamics, which deals with systems in thermal equilibrium, partially ionized gases generally do not reach thermal equilibrium. Nonextensive statistical mechanics has helped extend classical thermodynamics to nonequilibrium ionized gas. However, the fundamental question on whether the statistics of non-Maxwellian electrons satisfy the laws of thermodynamics has not been resolved. Here, we verify the thermodynamic laws of reversible and adiabatic processes for a magnetically expanding ionized gas. Together with the experimental evidence of the non-Maxwellian electron distribution, the κ distribution, which measures the thermal equilibrium states, shows the Tsallis entropy to be nearly constant and the polytropic index to be close to adiabatic values along a divergent magnetic field. These results verify that the collisionless magnetic expansion of a nonequilibrium plasma is reversible and adiabatic, and an isentropic process is the origin of the high-energy tail of the energy distribution far downstream.

Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat.

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%-65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8-1.0, and 1.0-1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%-8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.