用环境友好催化剂合成丙酸异丁酯的研究

报道了以固载杂多酸盐TiSiW12O40/TiO2为环境友好催化剂，对以丙酸和异丁醇为原料合成丙酸异丁酯的反应条件进行了研究。实验表明：TiSiW12O40/TiO2是合成丙酸异丁酯的良好催化剂，最佳反应条件为：n（醇）：n(酸）=1.2:1，催化剂用量为反应物料总质量的2.0%。反应时间1.0h，反应温度106-125℃，上述条件下，丙酸异丁酯的收率可达79.1%。     

Sol-Gel Preparation of LaNiO3 and Its Physical and Chemical Properties

LaNiO3 was synthesized by sol-gel method in which lanthanum nitrate and nickel nitrate were used as start materials and citric acid was used as complex for gel formation.The precursor was dried and subsequently heated at elevated temperature to form the desired product.XRD analysis shows that pure LaNiO3 was synthesized.Electrical conductivity and electrochemical performance of the material were tested.The electrical conductivity decreases from 34.5that there are current peaks in the curve, which is the evidence of the electrochemical activity of LaNiO3.     

氯化铁催化合成富马酸二甲酯

氯化铁可代替硫酸催化酯化反应，探讨了氯化铁催化合成富马酸二甲酯的条件，操作简便，反应温和，无腐蚀，减少了污染与产品纯化。     

纳米材料对PBT合成的催化性能研究

用溶胶－凝胶法制备TiO2及TiO2/SiO2复合纳米材料，作为PBT（聚对苯二甲酸丁二酯）合成的催化剂，与现在普通使用的催化剂钛酸丁酯进行了比较和研究。结果发现，TiO2/SiO2复合纳米材料催化性能最好，纳米TiO2次之。     

相转移催化合成芳基烷基醚

报道了以四丁基溴化铵为相转移催化剂，简便地合成了１０个芳基烷基醚，反应几乎是定量地快速进行。     

Reaction steady states and stationary states in modelling semi-batch enzyme hydrolysis

Dimensionless material balance equations describing an uninhibited enzyme hydrolysis process in a semi-batch reactor (i.e. fed-batch reactor) are formulated; numerical solution of these equations provided concentration profiles of the enzyme-substrate complex by using published kinetic parameters. The unrestricted values obtained are compared with estimates based separately on the reaction steady state and stationary state assumptions. Results are discussed in terms of the enzyme/substrate inventory used and it is found that the reaction steady state is a satisfactory approximation only when this ratio is sufficiently small. The stationary state may be a better approximation at other values, particularly when enzyme is added to substrate or when an empty tank is being filled. Reaction yields from semi-batch and batch operations are compared. Processing takes longer in the semi-batch operations and complete conversions are only practical in this mode when enzyme is added to substrate.     

Screen‐printed biosensor for allergens

Allergen levels in indoor environments, leading to many diseases, eg asthma, rhinitis and conjunctivitis, affect a large and increasing fraction of the population. A quite effective and inexpensive method of a rough but very rapid overall assessment of total allergen level in the environment has been developed. The method involved estimation of protein in allergen extracts by screen‐printed electrodes using two different techniques. The biosensor comprised a rhodinised carbon working electrode, a silver/silver chloride reference electrode and a carbon counter electrode. In the first method the enzyme protease reacted with allergen protein to release amino acid, which produced hydrogen peroxide in the presence of amino acid oxidase. This was detected amperometrically. The second method used potassium bromide as electrolyte and the electrode was subjected to dual potential. Bromine, released due to electrolysis at higher potential, was consumed by the allergen protein at lower potential. In the first method, a unique technique was used to microencapsulate the enzyme protease and immobilise it on the surface of the electrode by in‐situ polymerisation to avoid contact with the amino acid oxidase. A total of seven allergens were tested and the results gave a good correlation with the standard protein measurement method. Environmental specimens from indoors, schools and workplaces can be evaluated for the aeroallergens produced by dust mites, animal hairs, cockroach debris, pollens, etc as a means of determining the exposure risk. Copyright © 2005 Society of Chemical Industry     

Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese

In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk-clotting enzyme was inactivated. Primary proteolysis correlated with residual activity of coagulant in early stages of cheese ripening; however, it was similar in all cheeses after 30 days. The hydrolysis of caseins did not significantly affect the melting ability of the cheeses, expressed as the area increase after heating samples under standardized conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening.