The carbon reduction policy to address environmental change has increased the storage, transportation, and use of clean energy represented by hydrogen (H 2 ) and natural gas (mainly composed of methane, CH 4 ). However, its risk of ignition and explosion also brought significant safety risks. Although many previous studies have studied the effect of traditional detonation inhibitors, the inhibition effect of composite explosion inhibition materials still needs further research, especially for H 2 explosion inhibition. In this paper, the effect of dry water (DW), a new type of core-shell structure material, in inhibiting the explosion of combustible gases (mainly H 2 and CH 4 ) has been experimentally studied using a typical 20L spherical apparatus. The results shows that DW can significantly reduce the characteristic parameters during the ignition and explosion process of H 2 and CH 4 . However, its ignition and explosion inhibition effect is related to the type of combustible gas. The maximum explosion pressure of CH 4 is significantly reduced, but the maximum pressure reduction rate of H 2 is more significantly reduced. Compared with typical dry powder inhibitors, the effect of DW inhibition in characteristic parameters during the H 2 ignition and explosion is related to concentration. Moreover, the inhibition effect of DW at higher concentrations is significantly better than BC and ABC dry powders at the same concentration. The inhibition mechanism of DW on the ignition and explosion of combustible gases results from a comprehensive synergy of cooling, dilution, homogeneous radical catalytic inhibition, and heterogeneous radical annihilation. The research conclusions can provide a data basis and theoretical guidance for developing explosion inhibition technology and preventing and controlling H 2 explosions.
Among basic taste sensations, bitter taste is vital to the survival of mammals due to its indispensable role in toxin prediction or identification, so the identification of bitter compounds is of great value in the pharmaceutical and food industry. Recently, bitter taste receptor (T2Rs)-based biosensors have been developed for specific bitter detection. However, the taste biosensors based on taste cells/tissues suffer from simple function, low sensitivity, low content, and limited parameters. Here, to establish a high-content, highly sensitive, and multifunctional taste biosensor, we developed a multifunctional hybrid integrated cardiomyocyte biosensor (HICB) for bitter detection. Due to the expression of bitter taste receptors in cardiomyocytes, the HICB can recognize the specific bitter agonists by synchronously recording the extracellular field potential (EFP) and mechanical beating (MB) signals from the cultured cardiomyocytes in vitro. Multiple feature parameters were defined and extracted from the electromechanical signals of cardiomyocytes to analyze the specific responses to four typical bitter compounds. The radar map, heat map, and principal component analysis (PCA) were used to visualize and classify the specific responses. Moreover, bitter-induced cardiotoxicity also was chronically evaluated, and these bitter compounds presented an inhibition effect on the electrophysiological and contractile activities of cardiomyocytes. This high-content HICB offers an alternative platform for both bitter detection and cardiotoxicity assessment, showing promising applications in the fields of taste detection and toxicity screening.
危险品化学品经营许可证（带存储）