Journal of Marine Science and Engineering
·
2022
·Vol. 10
·期 4
·548
·
IF 2.744
Haopeng Zeng,Yu Zhang,Lei Zhang,Zhaoyang Chen,Xiaosen Li
Most resources of natural gas hydrate (NGH) exist in marine sediments where salts and sea mud are involved. It is of great importance to investigate the effects of salts and sea mud on NGH formation kinetics. In this study, the mixture of silica sand and montmorillonite was used to mimic sea mud. The effects of the NaCl concentration of pore water and montmorillonite content on methane hydrate formation were studied. A low NaCl concentration of 0.2 mol/L and a low montmorillonite content range of 10–25 wt% is beneficial to reduce the induction time of hydrate formation. The high NaCl concentration and high content of montmorillonite will significantly increase the induction time. The average induction time for the experiments with the NaCl concentrations of 0, 0.2, 0.6, and 1.2 mol/L is 20.99, 8.11, 15.74, and 30.88 h, respectively. In the pure silica sand, the NaCl concentration of 0.2 mol/L can improve the final water conversion. In the experiments with pure water, the water conversion increases with the increase of the montmorillonite content due to the improvement of the dispersion of montmorillonite to water. The water conversion of the experiments in pure water with the montmorillonite contents of 0, 10, 25 and 40 wt% is 12.14% (±1.06%), 24.68% (±1.49%), 29.59% (±2.30%), and 32.57% (±1.64%), respectively. In the case of both montmorillonite and NaCl existing, there is a complicated change in the water conversion. In general, the increase of the NaCl concentration enhances the inhibition of hydrate formation and reduces the final water conversion, which is the key factor affecting the final water conversion. The average water conversion of the experiments under the NaCl concentrations of 0, 0.2, 0.6 and 1.2 mol/L is 24.74, 15.14, 8.85, and 5.74%, respectively.Keywords:methane hydrate;NaCl concentration;montmorillonite;hydrate formation kinetic
研究领域:
化学工程
·
地质学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Shuangxi Wang,Yumeng Zhang,Lin Chen,Xinglian Xu,Guanghong Zhou,Zhixi Li,Xianchao Feng
The effects of rosmarinic acid (RA) (12, 60 and 300 μM/g protein) on the textural properties and stability of oxidized myofibrillar protein (MP) emulsion gels were investigated. A low dose (12 µM/g) of RA significantly prevented the loss of thiol and ε-NH 2 groups and the unfolding of the oxidized MP. However, a high dose of RA (300 µM/g) covalently and non-covalently interacted with the MPs, which induced a significant loss of thiol and ε-NH 2 groups and aggregation of the MPs, causing decreased solubility, resulting in a poor three-dimensional emulsion gel network, and hence, higher cooking loss and lower gel strength. Moreover, the emulsifying properties of the MP emulsion gel were jeopardized by 300 µM/g RA. A high concentration of NaCl (0.6 M) enhanced the interaction between RA and MPs, increasing deterioration of the internal structure and leading to extremely unstable emulsifying properties of the MP emulsion gel.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2019
·
IF 3.131
Mengdie Lv,Cong Luo,Jian Yang,Yawen Zhou,Changyao Liu,Baocai Xu
Effect of the numbers of oxypropylene on dynamic interfacial tensions (IFT) of five extended surfactants C 12-14 P m E 2 S (m = 0, 3, 5, 8 and 12) were investigated. The effects of electrolyte (NaCl and CaCl 2 ) concentration, salinity, surfactant concentration were studied in detail. The IFTs between C 12-14 P m E 2 S aqueous solutions and n-decane obtained ultralow range at optimum NaCl concentration expect C 12-14 E 2 S. The optimum salinity (S * ) decreased with increase of number of oxypropylene. Also, the IFTs of C 12-14 P 8 E 2 S and C 12-14 P 12 E 2 S approached or obtained ultralow IFT in a wide range of CaCl 2 concentrations. The IFTs between C 12-14 P 12 E 2 S aqueous solution and n-decane decreased as salinity increased. With increasing surfactant concentration, the values of IFT decreased initially and then increased.
研究领域:
化学工程
·
界面化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Water Process Engineering
·
2023
·
IF 7
Guangxu Bo,Liangcheng Jiao,Huanhuan Li,Guowei Zhao,Zitang Xu,Xiaoxiao Liu,Pengbo Wang,Xiaoke Tian,Jinyong Yan,Xueqing Wang,Yunjun Yan
In this study, the removal efficiencies of bio-based rigid polyurethane foams (“RPUFs” group), Alcaligenes faecalis subsp. faecalis NBRC 13111 T (“strain” group), and the combined use of RPUFs and A. faecalis subsp. faecalis NBRC 13111 T (“RPUFs + strain” group) were investigated. The concentration of NaCl, number of RPUFs, initial pH and initial phenol concentration were sequentially examined. The results showed the adsorption of phenol in “RPUFs” group and “RPUFs + strain” group was improved with the increased number of RPUFs, and the highest adsorption was about 200 mg/L when 40 pieces of RPUFs were used. Under all conditions, the phenol removal efficiency of “RPUFs + strain” group was higher than that of the “strain” group. With the increased concentration of NaCl, the complete removal time of phenol in “strain” group and “RPUFs + strain” group was correspondingly prolonged. In neutral and weakly alkaline conditions, the phenol removal efficiency of “strain” group and “RPUFs + strain” group was much improved, and the phenol-removed time of 500 mg/L of “RPUFs + strain” group was only 30 h at the pH of 7. With the increase of initial phenol concentration, the complete removal time in “strain” group and “RPUFs + strain” group was delayed, especially at the high concentration of 1100 mg/L, the “strain” group had nearly no ability to remove phenol, while the “RPUFs + strain” group could still completely removed phenol at 78 h. The phenol removal mechanism of the “RPUFs + strain” group was attributed to “physical adsorption - biodegradation”.
研究领域:
环境科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 8
·1684
·
IF 5.2
Xiuyun Guo,Shuangyi Xu,Xiangren Meng,Zengqi Peng
The effects of HYP (10, 50, and 250 μM/g protein) on the physicochemical and gel properties of myofibrillar proteins (MPs) at different NaCl concentrations under oxidative stress were explored. The incorporation of HYP significantly reduced carbonyl content and decreased the loss of free amine groups in a dose-dependent manner, regardless of NaCl concentration. In addition, HYP induced a dose-dependent decrement in total sulfhydryl content regardless of NaCl concentration, which might result from the formation of thiol-quinone adducts via Michael addition. The surface hydrophobicity was significantly increased with HYP addition. Nevertheless, compared with samples treated with 50 μM/g HYP, 250 μM/g HYP caused a significant decrease in surface hydrophobicity, which might be due to the increase in the extent of MPs unfolding and the concomitant aggregation of MPs by hydrophobic interaction. Furthermore, HYP also showed a dose-dependent increment in the water-holding capacity (WHC) and gel strength of MPs gels, which might be due to more orderly crosslinks via fibrous filaments at 0.2 M NaCl and more regular and lamellar structures with smaller and more homogeneous pores at 0.6 M NaCl. In summary, HYP reduced the oxidation-mediated changes of physicochemical characteristics, preventing the oxidative damage of MPs and reinforcing the ordered crosslinks of MPs–MPs and MPs–HYP during thermal gelation, ultimately resulting in a better gel quality. These results provide a theoretical support for the practical application of HYP as a natural antioxidant in gel-type meat products.Keywords:myofibrillar proteins;HYP;oxidative characteristics;gel properties
研究领域:
食品科学
·
生物化学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Yu Chen,Yang Liu,Tao Xing,Boyang Sun,Zhipan Feng,Puwang Li,Ziming Yang,Sidong Li,Shusen Chen
The conventional electrospinning process for the preparation of fibers usually require complex equipment and complicated preparation processes, as well as chemical crosslinkers and organic solvents , which limits its application in the preparation of biomedical materials. In the current study, carboxymethyl cellulose/N-2-hydroxylpropyl trimethyl ammonium chloride chitosan (CMC/HACC) composite fibers were fabricated by polyelectrolyte complexation (PEC) and freeze drying coupled method in both pure water and NaCl solution. The structures of the as-prepared fibers and the effects of NaCl concentration on the structures of fibers were studied by FTIR , solid 13 C NMR, XRD, XPS and SEM. The formation mechanism of the composite fiber and the effects of NaCl concentration on structure and properties of the composite fiber were simulated in the Materials Studio software and discussed. The swelling properties and the thermal decomposition kinetics of the composite fiber were studied. The results suggest that the addition of NaCl electrolyte to the complexing system significantly affects the structure and properties of the PEC fiber. Our work has provided a new preparation route to the composite fibers of natural polymers with controllable structures and properties by the combination of PEC and freeze drying techniques using NaCl with desired concentration as the electrolyte.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Yue Li,Mengting Chen,Yanjun Ding,Yanke Li,Mingming Guo,Yichuan Zhang
Pickering emulsions stabilized by solid particles are more stable and environmentally friendly compared to traditional surfactants. Herein, a series of Chitosan-g-Poly(N-vinylcaprolactam) (CS-g-PNVCL) microgel particles were synthesized via a free radical surfactant-free emulsion copolymerization and the obtained particles were used to stabilize Pickering emulsions. It is found that the ratio (CS/PNVCL = 60 wt%) was optimal to produce Pickering emulsions. The microstructures of Pickering emulsions can maintain for 60 days at room temperature and this long-term stability is attributed to the CS-g-PNVCL microgel particles adsorbed at the oil-water interface. The Pickering emulsions displayed thermo-responsive characteristics when exposed to environmental stimuli. The emulsions became destabilized with an increase in pH and temperature. The droplets turned unstable and irregular due to excessive NaCl concentration, caused by electrostatic repulsion between the microgel particles. This study presents a novel way to form smart and uniform Pickering emulsions with the application potential in food, cosmetics, and drug delivery, etc.
研究领域:
材料科学
·
化学工程
·
胶体与表面化学
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2019
·
IF 7.65
Guoliang Li,Xiaobing Zhang,Jianqiang Sun,Anping Zhang,Chunyang Liao
A novel unique adsorbent (Fe 3 O 4 @Co/Ni-LDH) has been successfully synthesized and applied for removal of bisphenols (BPs) from aqueous solution. The prepared adsorbent was characterized to appear in a hierarchical rattle-like structure, and possesses high specific surface area, abundant pore system, and magnetic properties. Adsorption kinetics fitted well with the pseudo-second-order model. Adsorption isotherms abide by the Langmuir model, and the maximum adsorption capacity for bisphenol A (BPA), F (BPF), AF (BPAF) and S (BPS) on Fe 3 O 4 @Co/Ni-LDH at pH of 7.0 were 238.96, 177.09, 320.56 and 345.84 mg/g, respectively. Moreover, it was found that the high pH and NaCl concentration were not conducive to the removal of BPs. The humic acid and real waters had no significant effects on the removal of BPs on Fe 3 O 4 @Co/Ni-LDH. Furthermore, the FT-IR spectra indicated that the removal of four BPs were primarily Hydrogen bond interaction between BPs and Fe 3 O 4 @Co/Ni-LDH. The Fe 3 O 4 @Co/Ni-LDH was regenerated effectively by methanol and can be repeatedly used. This novel Fe 3 O 4 @Co/Ni-LDH can be applied as a promising adsorbent for removal of BPs from aqueous matrices.
研究领域:
环境科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ji Wang,Xu-Hui Huang,Yu-Ying Zhang,Chengzhen Nie,Dayong Zhou,Lei Qin
Salt has a great influence on food flavor formation. In this study, electronic tongue and nose, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and lipid oxidation levels were used to investigate the influence of different NaCl concentrations on the flavor formation of lightly salted large yellow croaker. The results showed that salt improves the sensory characteristics of the product. Hexanal, 2,5-octanedione, octanal, 1-octen-3-ol, nonanal, and heptanal were key flavor compounds. Phospholipids containing 18-carbon fatty acids are major flavor precursor substances. The TBARS values in samples increase with the increase of salt levels significantly ( p < 0.05). Products marinated in 6% NaCl showed the highest lipase activity. Thus, NaCl promotes the hydrolysis and oxidation of phospholipids by increasing lipase activity to produce key flavor substances. This study provides valuable insights into the effects of NaCl on flavor formation, which may help to regulate the flavor of salt-reduced food.
研究领域:
食品科学
·
感官分析
·
脂质组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2021
·
IF 4.539
Han Jia,Jiajun Dai,Lingchun Miao,Xin Wei,Hongtao Tang,Pan Huang,Haidong Jia,Juan He,Kaihe Lv,Dexin Liu
The Janus nanoparticles stabilized Pickering emulsions showed great application potential in various fields, including enhanced oil recovery (EOR). In this study, the amphiphilic Janus-SiO 2 nanoparticles (Janus-C12) are successfully synthesized by the Pickering emulsion method and characterized by Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), ζ-potential and contact angle measurements. The phase inversion from oil-in-water (O/W), multiple oil-in-water-oil (O/W/O) emulsion, to water-in-oil (W/O) emulsions was observed with the delicate control for the modification degrees of Janus-C12. The possible emulsification mechanisms for various Janus-C12 stabilized emulsions were proposed. The multiple O/W/O emulsion stability in harsh conditions and the influence factors (nanoparticles concentration, water/oil volume ratio and NaCl concentration) were studied systematically. Moreover, the Janus-C12–79% stabilized multiple O/W/O Pickering emulsions exhibited excellent EOR performance (additional oil recovery of 27.2%) in core flooding tests, and the possible EOR mechanism was explored via microscopic visualization experiments.
研究领域:
化学工程
·
材料科学
·
石油工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）