Research and Application of Plunger Airlift Draining Gas Recovery Intelligent Control Technology in Shale Gas Horizontal Wells

Chemistry and Technology of Fuels and Oils - For shale gas wells, plunger lift is challenged by the difficulties like difficult tool tripping in and high operation risks due to the liquid phase...     

赫哲族居室陈设艺术研究

赫哲族是我国北方人口较少的少数民族之一,分布于黑龙江省东部松花江、黑龙江与乌苏里江流域交汇处及完达山余脉.作为具有悠久历史的东北渔猎民族,其东北寒带地区得天独厚的地理位置,造就了其独特的民族文化与建筑居住形式与居室陈设艺术.陈设用品与生活用品既具有精神与审美层面的艺术装饰,也有易加工的便利取材或因寒冷且潮湿的季节气候而考虑的防潮保暖、夏季通风的选材需求,或学习其他民族的优秀技艺文化而发展起来的具有本民族特色的生活与陈设用品.通过对赫哲族历史起源、生活方式、建筑居室陈设传统纹饰及材质手法的介绍与分析,展现出赫哲族人民勤劳、乐观、豁达、创新的生活面貌与文化.     

Ultralight and robustly compressible silica aerogel enhanced by AC/C sponge with high oil/water separation

Journal of Porous Materials - In recent years, oil spills and industrial organic pollutants have caused irreparable damage to the environment and biological ecosystems. Therefore, the treatment of...     

关于COVID-19、膜脂质与公众健康（网络首发、推荐阅读）

冠状病毒具有一层脂质膜。虽然复制需要劫持宿主的RNA工具来合成病毒体蛋白，但必须将其包裹在脂质膜中，促其萌生以扩展感染。最近研究表明，某些必需脂肪酸可以抑制其复制活性。脂质膜通常被认为是水溶物的脂肪屏障，但它对细胞和亚细胞的功能是高度有序和组分特异性的，其对病毒外壳可能也有最佳的特异性。虽然复制中DNA、RNA和蛋白质组成不受饮食影响，但脂质膜受其影响。此外，自1960年代以来，人们就知道男性对这些必需脂肪酸和膜完整性不足的敏感性高于女性。有证据表明，花生四烯酸和二十二碳六烯酸具有抗病毒、免疫、抗炎、控制血压和消退素活性，因此，迫切需要考察它们在Covid-19预防和治疗中的地位，也需重新评估现行的膳食指导。当前，有关脑、神经、血管和免疫系统等富含膜系统对脂质需求还尚未被详细认识。毫无疑问，这些脂质在几百万年来塑造人类基因组方面具有重要意义，因此，如果这些膜脂质失衡将会使人类面临机体紊乱和感染风险，且男性比女性风险更大。     

Furan fatty acid concentrations in tea infusions prepared from green,black, and herbal teas

Furan fatty acids (FuFAs) are valuable antioxidants with highly effective radical scavenging properties which are widely distributed at low levels in food. Previous research indicated that tea is a valuable source of FuFAs. However, tea is only consumed in form of infusions. To fill this gap, we prepared infusions from different herbal, green, and black teas. Initial measurements with GC-MSMS of tea verified previous findings that 11-(3,4-dimethyl-5-penylfuran-2-yl)-undecanoic acid (11D5) was the prevalent FuFA in tea matrix. Therefore, 11D5 was quantified in tea infusions by means of UHPLC-MSMS equipment after mild alkaline hydrolysis. While herbal tea infusions were low or free of FuFAs, 11D5 was detectable in all samples of green and black tea infusions. Amounts of 11D5 were higher in green tea than in black tea. Moreover, Darjeeling tea infusions were by ~30% richer in 11D5 than black and green teas from other regions. Each cup of green and black tea infusion may provide 20–60 μg 11D5, which is about 5% of the amounts found in tea samples. Spread over the day, regular tea consumption may contribute to the intake of valuable FuFAs.     

Performance of a Degassing Cyclone with Main and Subsidiary Chambers

Based on the premise that large bubbles are removed in larger cyclones and small bubbles in smaller cyclones, a combined degassing cyclone with main and subsidiary chambers was designed to enhance liquid degassing. The pressure loss, liquid flow rate at the gas outlet, split ratio, gas flow rate at the liquid outlet, and degassing efficiency of the degassing cyclone were measured and calculated. Pressure loss correlations were established which relates the Euler number to the gas and liquid Reynolds numbers in the main chamber. Most cases exhibit a degassing efficiency greater than 0.998 when the liquid flow rate is more than 0.7 m³h^?1. The contours of pressure loss, split ratio, and degassing efficiency provide an effective guidance for designing a degassing cyclone.     

Ferulic acid and EGCG alter the structural characteristics of ovalbumin and its application in mineral loading

This study aims to fabricate mineral-loading nanocarriers using natural materials. The interaction patterns between ovalbumin (OVA) and four water-soluble polyphenols, namely ferulic acid (FA), (-)-Epigallo-catechin 3-gallate (EGCG), gallic acid (GA) and epicatechin (EC), were investigated. Results showed that the optimised conditions for preparing stable OVA–polyphenol complexes are at the OVA–polyphenol ratio of 4:1 at pH 6, under which OVA–FA and OVA–EGCG showed the highest stability and mineral-loading capacity among four OVA–polyphenol complexes. The fluorescence results indicated that the addition of EGCG and FA induced a significant fluorescence quenching to OVA. The interaction between OVA and polyphenols involved hydrogen bonding, hydrophobic interaction and electrostatic interaction. Fourier transform infrared spectroscopy (FTIR) analysis suggested that both FA and EGCG enhanced the stability and orderliness of the structure of OVA. The transmission electron microscopy images also exhibited the spherical structure of OVA after the addition of FA and EGCG. Furthermore, scanning electron microscope–energy dispersive X-ray spectrum results suggested that OVA–FA and OVA–EGCG complexes were better mineral carriers than OVA–GA and OVA–EC. This study may serve as the theoretical support for the promising application of OVA in the fabrication of mineral-loading nanocarriers in functional food and pharmaceutic.     

Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism

The present work was conducted to illustrate the mechanism of gel formation of myofibrillar proteins (MPs) under different microwave heating times. The results showed that the denaturation enthalpy (ΔH) of the MPs significantly decreased when the heating time increased from 3 to 9 s and then completely disappeared as the heating time progressed, indicating that the MPs gradually denatured and subsequently aggregated with increasing heating time, which was further verified by the changes in the secondary structure, electrophoretic bands, and gel properties (e.g., water holding capacity and textural profiles) of the MPs. Microstructural images indicated that the MP gel formed under 12 s had the most compact network, indicating that extended microwave heating time could induce quality deterioration of MP gels. Moreover, the hydrophobic forces, electrostatic forces, and disulphide bonds of the MPs gradually intensified with increasing microwave heating time, suggesting that both non-covalent and covalent bonds could promote molecular denaturation and subsequent aggregation of MPs. In addition, correlation analysis revealed that the changes in the molecular conformation of MPs induced by different microwave heating times could effectively regulate the formation of MP gels and their related properties.