Ordered Network Structure Research Articles

Sustained-release effect of eggshell powder microcapsules on lavender essential oil

Eggshells are rich in Ca2+ and organic compounds, which can be taken as coupling agents for sustained-release materials. Essential oils are widely applied due to their excellent volatility, but poor sustained-release stability has limited their development. The study aimed to develop a novel eggshell powder (EP) sustained-release microcapsule, providing a new approach to protect the active ingredients of Lavender essential oil (LEO), and investigated the reasons for EP to regulate protein-polysaccharide microcapsule structure. Experimental results showed when the addition ratio of EP and Whey protein (WPI) was 1: 3, the dosage of LEO was 25%, the microcapsule displayed smooth and porous spherical structure. XRD and FT-IR indicated that a dense and orderly network structure was formed via the cross-linking reaction between eggshell powder and wall materials, which induced protein and polysaccharide to form special spherical hollow sustained-release shell structure through the calcium bridge (-COO-Ca-COO-), then achieved the sustained-release effect on LEO.

The series of L-lysine-derived gelators-modified multifunctional chromatography stationary phase for separation of chiral and achiral compounds

In this study, using chiral L-lysine as the molecular skeleton, three kinds of L-lysine-derived gelators (GBLB, GBLF and GFLF) were synthesized and then bonded to the surface of silica matrix (5 μm) by amide condensation to prepare a series of multifunctional chromatography stationary phases (GBLB-SiO2, GBLF-SiO2, and GFLF-SiO2) were prepared. The L-lysine-derived gelators not only possess chiral recognition ability, but also can spontaneously form oriented and ordered network structures in liquid medium through the interaction of non-covalent bonding forces such as hydrogen bonding, π-π stacking, and van der Waals forces. The comprehensive effect of multiple weak interaction sites enhances the molecular recognition ability and further improves the separation diversity of different types of compounds on stationary phases. The separation and evaluation of chiral compounds showed that benzoin, 1-phenyl-ethanol, 1-phenyl-propanol and 6-hydroxyflavanone could be separated in normal phase mode (NPLC). The separation of different types of non-chiral compounds, such as sulfonamides, nucleosides, nucleobases, polycyclic aromatic hydrocarbons (PAHs), anilines, and aromatic acids, were achieved in hydrophilic interaction/reversed-phase/ion-exchange mode (HILIC/RPLC/IEC), and the separation of polarized compounds could be performed under the condition of ultrapure water as the mobile phase, which has the typical retention characteristics of per aqueous liquid chromatography (PALC). The effects of organic solvent content, temperature, pH value, and buffer salt concentration on the retention and separation performance of the column were investigated. Comparison of the three prepared columns showed that the separation performance (such as aromatic selectivity) could be improved by increasing the types of functional groups on the surface of the stationary phase and the number of aromatic groups. In a word, the prepared stationary phase have multiple retention properties, can simultaneously separate chiral compounds and various types of achiral compounds. This work provides an idea for developing multifunctional liquid chromatography stationary phase materials, and further expands the application of gelators in separation science.

Improvements of the increase of selenium-modified rate on the structural characteristics and antioxidant properties of Lycium barbarum polysaccharides by subcritical water method

Effects of the increase of the selenium-modified rate on the structural characteristics and antioxidant abilities of the selenized polysaccharides (Se-PS) were seldom reported. In this work, LBP1-1 purified from Lycium barbarum polysaccharides (LBP) was selenized by the subcritical water (SW) versus the traditional hot water (HW) method to obtain Se-modified SW-SeLBP1-1 and HW-SeLBP1-1, respectively. The results revealed that SW-SeLBP1-1 contained 17.49 ± 0.35 mg Se/g, significantly higher than 5.68 ± 0.05 mg/g of HW-Se-LBP1-1 and the reported before. The selenization time was reduced from 7 h to 20 min. Se modifications were mainly achieved by Se substitutions of hydrogen atoms in hydroxyl groups of LBP1-1. Xylose and galactose in LBP1-1 could be easily and regularly modified by Se, the Se modifications of the other monosaccharides showed significant different between the two methods. The generated C-O-Se groups could readily make SW-SeLBP1-1 formed a more orderly network structure than that of HW-SeLBP1-1 when Se-modified rate increased 11.81 %, resulting in its antioxidant activities increasing over 17.3 % in vitro.

Preparation and Effect of CO2 Response Gel for Plugging Low-Permeability Reservoirs.

In order to solve the problem of gas channeling during CO2 flooding in low-permeability reservoirs, a novel CO2 responsive gel channeling system was prepared by using carrageenan, branched polyethylene imide and ethylenediamine under laboratory conditions. Based on the Box-Behnken response surface design method, the optimal synthesis concentration of the system was 0.5 wt% carrageenan, 2.5 wt% branchized polyethylenimide and 6.5 wt% ethylenediamine. The micromorphology of the system before and after response was characterized by scanning electron microscopy. The rheology and dehydration rate were tested under different conditions. The channeling performance and enhanced oil recovery effect of the gel system were simulated by a core displacement experiment. The experimental results show that the internal structure of the system changes from a disordered, smooth and loosely separated lamellae structure to a more uniform, complete and orderly three-dimensional network structure after exposure to CO2. The viscosity of the system was similar to aqueous solution before contact with CO2 and showed viscoelastic solid properties after contact with CO2. The experiment employing dehydration rates at different temperatures showed that the internal structure of the gel would change at a high temperature, but the gel system had a certain self-healing ability. The results of the displacement experiment show that the plugging rate of the gel system is stable at 85.32% after CO2 contact, and the recovery rate is increased by 17.06%, which provides an important guide for the development of low-permeability reservoirs.

Insight into the mechanism of the aggregation behavior of wheat protein modulated by l-lysine under microwave irradiation.

This study explored the mechanism of l-lysine intervention in wheat gluten protein (WG) gel formation under a microwave (MW) field. The results showed that the MW treatment had higher ζ-potential values at the same heating rate. After adding l-lysine, the solution conductivity and dielectric loss were significantly increased. Moreover, the WG gel strength enhanced 4.40% under the MW treatment. The Fourier spectra showed that the α-helix content was decreased 13.78% with the addition of lysine. The ultraviolet absorption spectra and fluorescence spectra indicated that MW irradiation impacted the interactions between WG molecules more effectively than the water bath heating, promoting the denaturation and unfolding of the protein structure. In addition, scanning electron microscopy analysis showed that the incorporation of lysine promoted an ordered network structure formation of the protein, which enhanced the gel properties. This indicated that the zwitterion of l-lysine played a regulatory role in the aggregation of proteins in the MW field.

Synthesizing Ordered Network Structures Using Linear Polymers: A Study on Optimal Synthetic Conditions

Synthesizing Ordered Network Structures Using Linear Polymers: A Study on Optimal Synthetic Conditions

Effect of two different Flammulina velutipes polysaccharides on the physicochemical and digestive properties of rice starch and their interaction mechanisms

This study investigated the interaction mechanisms between rice starch (RS) and two different Flammulina velutipes polysaccharides (FPs) obtained through water-extracted (WEFP) and alkali-extracted (AEFP) methods regarding the pasting, gelatinization, retrogradation, and in vitro digestive properties. The WEFP, with a majority of α-glucan and lower MW, and the AEFP, a high MW trihelix β-glucan, distinctly affected the physicochemical and digestive properties of RS in a dose-dependent manner. Both FPs reduced the leached amylose content, retrogradation, and digestibility of RS, and increased the shear stress, storage modulus, and loss modulus of RS. The swelling power and pasting viscosities of RS were inhibited by WEFP and enhanced with AEFP. Compared with the control RS gel, WEFP increased the gelatinization temperatures while AEFP accelerated the gelatinization of RS. Fourier-transform infrared analysis revealed WEFP enhanced the hydrogen bonding with starch and water molecules which increased the short-range ordered structures, and a more compact, wrinkle, and ordered network structures could be visualized in RS-WEFP gel, which attributed to the decreased glycemic responses of RS-WEFP gels. However, reduced hydrogen bonds were observed in RS-AEFP systems, and entanglement effect of viscous AEFP on starch granules resulted a thicker and more disordered RS-AEFP gel structure, which was the main factor restricted the digestion rates of RS. This study provides a theoretical insight about the application of FPs on RS-based hypoglycemic foods.

Preparation and characterization of iota carrageenan-cyclodextrin-curcumin fibers and the release nature of curcumin in simulated digestion conditions

Healthy foods, known as functional and medicinal foods, are gaining popularity as they contain reasonable amounts of bioactive compounds (BCs) that can boost immunity. However, the intrinsic water insolubility and instability of BCs limit the design and development of healthy foods. To this end, carriers are effective in overcoming these setbacks. Among the several carrier choices, herein, human-compatible hydrocolloid iota-carrageenan (IC), a food hydrocolloid with the ability to form thermos-reversible gels, is chosen due to its intrinsic non-toxic and inexpensive traits. The ordered network structures of iota-carrageenan have been created by complexing with α-, β-, and γ-cyclodextrin (CD); later, curcumin has been encapsulated. Curcumin release has been tested in aqueous, simulated gastrointestinal, and simulated intestinal conditions. The maximum curcumin release was obtained in the aqueous conditions, and the IC fibers containing 50 mM NaCl displayed the highest curcumin release of 1.55 mg/g, followed by IC50-0.1β-CD of 1.37 mg/g. On the other hand, in IC fibers with 100 mM NaCl, the best release obtained was from IC100-0.1γ-CD and IC100 of 0.84 and 0.83 mg/g, respectively, and the minimum release of 0.39 mg/g was from the IC100-0.5γ-CD fibers. In simulated gastric fluid (SGF) media (pH 1.2), the highest release detected was 0.26 mg/g from the fibers with 50 mM NaCl. However, in simulated intestinal fluid (SIF) conditions (pH 6.8), the maximum achieved release of 1.00 mg/g was from the IC50 fibers, followed by 0.93 mg/g from the IC50-0.1β-CD fibers. Overall, the IC-CD network thermally protects curcumin, and the type of CD impacts its sustained release nature. The outcome is important in designing value-added delivery systems of bioactive compounds required to develop novel functional foods and improve human health.

Improved thermoelectric properties of spark plasma sintered B4C with SiC-segregated network structures

Different amounts of SiC particles were coated on spray-dried B4C granules with a simple dry particle coating method, then spark plasma sintered to form B4C with SiC-segregated network structures in order to improve the thermoelectric performance of B4C. This tailored network structure simultaneously increased the Seebeck coefficient by carrier scattering and decreased thermal conductivity by grain boundary scattering with a minimal decrease in electrical conductivity. A continuous SiC-segregated network structure was obtained with higher additions of SiC, whereas a discontinuous SiC-segregated network structure was obtained with low amounts of SiC addition. A maximum ZT of 0.12 at 923 K was achieved with a low amount of 2 vol% SiC addition, improving the ZT of monolithic B4C by an impressive ≈ 230%.

Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate

This study focused on the dose-effect relationship and molecular mechanism of cellulose nanocrystals (CNC) in improving the gel property of pea protein isolate (PPI). The addition of 0.75% CNC enabled PPI molecules to form a dense and orderly network structure, and gel strength and water holding capacity were increased by 391.68% and 11.65% compared with the control (p < 0.05). Meanwhile, CNC reduced the production of irregularly protein aggregates and their particle size. Hydrogen bonds and van der Waals were found to be the mainly driving interaction of CNC binding to specific amino acids of 11 S Legumin and 7 S Vicilin. Moreover, CNC changed the microenvironment of amino acid and promoted the transformation of α-helix to β-sheet. Finally, the composite gel modified by 0.75% CNC had the potential to delay the release of tea flavor substances, and it could be applied to the development of pea protein-based products with tea flavor. This study provides a theoretical reference for the structural modification and functional application of pea protein.

The Design and Development of Traditional Elements in Visual Communication Design under the Perspective of New Media

Abstract This paper takes visual communication design as the entry point and reduces the complexity of the network model and the number of parameters by a convolutional neural network. The Faster R-CNN algorithm has been improved and is now used as the main algorithm for traditional element extraction and detection. The global detection and segmentation extraction algorithm based on U2-Net is utilized to reduce the depth of the network model, and the VGG16 algorithm is improved according to the characteristics of traditional elements, migration learning and its network structure in order to increase the sensory field and solve the problem of loss of accuracy of the feature maps on the basis of not changing the feature layer. An empirical study of traditional element extraction is conducted by using shadow costume patterns as an example. The results show that in multiple shadow images, the range of hues used for the five character types, namely, small Dan, Sheng, Jingsheng, Chou and old Dan, is H ∈ [0°, 210°] ∪ [345°, 360°], and medium-high saturation is dominant, and the range of brightness of the colors used is also basically the same, which is between 0.5-1. This research experiment verifies the feasibility of the element extraction algorithm, which can realize the feature extraction and classification of traditional elements, and its application in visual communication design can improve the visual impact of the works, provide consumers with more diversified design solutions, and can also effectively realize the innovative application and development of traditional elements.

Global sensitivity analysis for seismic performance of shear wall with high-strength steel bars and recycled aggregate concrete

In terms of bearing lateral loads, a reinforced concrete shear wall (SW) is one of the most crucial structural elements in structures. Despite their significance, recent experimental research and post-earthquake surveys have exposed the inadequate safety margins of the SWs. Significant SW components cannot be accurately identified due to the absence of empirical and mechanistic models. This study introduces a novel paradigm for assessing the SW's crucial elements by using two consecutive modeling strategies. Initially, a finite element model is calibrated to mimic one of the laboratory-experimented SW structures. Then, deep residual neural networks (DRNNs) for non-parametric techniques are used to enhance the Abaqus software prediction skills and comprehensively understand the input parameters' influence on the selected SW structure's displacement value. The suggested DRNNs' design uses residual shortcuts (i.e., connections) that skip several levels in the deep network structure in order to address the issue of training with high accuracy. A thorough global sensitivity analysis (GSA) is done using the Latin Hypercube Simulation. Three distinct GSA techniques are used to emphasize the influence of each input variable on the amount of displacement in real-world applications while limiting the risk of result misinterpretation owing to interactions between input variables. In each GSA approach, an effort would be made to rank, filter, or map the input variables. The performance metrics of the DRNNs prediction models lend confidence to the GSA's results. The diameter of steel stirrups is reported to be the most significant component in the SW structure, while SW's displacement is more sensitive to higher and lower values of the lateral load domain.

Optimization Strategies of Covalent Organic Frameworks and Their Derivatives for Electrocatalytic Applications

AbstractCovalent organic frameworks (COFs) are crystalline organic porous polymers that can be precisely integrated by building blocks to achieve pre‐designed composition, components, and functions, making them a powerful platform for the development of molecular devices in the field of electrocatalysis. The precise control of channel/dopant positions and highly ordered network structures of COFs provide an ideal material system for the applications of advanced electrocatalysis. In this paper, the topological structure design and synthesis methods of COFs are reviewed in detail, and their design principles are deeply analyzed. In addition, the applications of COFs and their derivatives in the field of electrocatalysis are systematically summarized and the optimization strategies are proposed. Finally, the application prospects of COFs and their derivatives in electrocatalysis and the challenges that may be encountered in the future are prospected, providing helpful guidance for future research.

Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi.

Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. This study investigated the effects of chicken breast on the gel properties of mixed minced meat products. With the increase in the proportion of chicken breast, the breaking force of mixed gels gradually increased. When the addition ratio was 30/70, the gel strength of mixed gels had the highest strength of 759.00 g·cm and also the highest water holding capacity of 87.36%. Compared with surimi gels (0/100), the hardness, adhesiveness, and chewiness of mixed gels were significantly improved. The increase in the proportion of chicken breast increased the thermal stability of the mixed sol and improved the rheological properties of the mixed sol. When the proportion was 40/60, the area of immobile water (A22 ) in the mixed gel increased significantly, and the highest A22 was 3463.24. The hydrophobic interactions and disulfide bonds in the mixed gel were significantly increased due to the addition of chicken breast. The results of microstructure, electrophoresis, and Raman spectroscopy indicated that the addition of chicken breast promoted the cross-linking of the proteins in mixed gels, which facilitated the transformation of the protein secondary structure from α-helical to β-folded structure, thus forming a more uniform and orderly network structure. These results suggest that improving the gel properties of silver carp surimi by using chicken breast has practical implications for the development of new blended products for surimi processing. This article is protected by copyright. All rights reserved.

PFI SI engine fueled with ethanol with exhaust gas rebreathing: Thermal efficiency optimization with thermodynamic modeling and ANN-PSO application

An ethanol-fueled Atkinson cycle PFI SI engine using exhaust rebreathing (ER) was evaluated under 110 different operating conditions. While ethanol is an important biofuel to reduce greenhouse gas emissions, Atkinson cycle engines have been studied as low-consumption alternatives for hybrid architecture vehicles. The operating conditions were validated with GT-Power® and the resulting combustion and performance parameters were trained by a series of artificial neural network (ANN) structures in order to learn and reproduce the non-linear correlations. The ANN structures were analyzed by number of nodes, hidden layers, and optimization methods. TPA results showed that ER tests had higher indicated thermal efficiency and lower combustion temperatures than both the standard Atkinson cycle and Otto cycle conventional throttled valve strategy with a similar engine setup. The best ANN to accurately predict all six outputs with easy-to-measure operating conditions was a combined ANN-PSO model, with two hidden layers with [30 10] nodes to predict net IMEP, airflow, total mass trapped and burned mass percentage, and a complementary 10-nodes PSO hidden layer, to predict PMEP, and the average exhaust runner temperature. The final model can predict and calibrate an Atkinson cycle PFI SI engine operating with ER with significant accuracy and no need for further TPA simulations.

Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel.

In order to develop low-salt and healthy surimi products, we limited the amount of NaCl to 0.5 g/100 g in this work and studied the effect of CaCl2 (0, 0.5, 1.0, 1.5, and 2.0 g/100 g) on the 3D printing quality of low-salt surimi gel. The results of rheology and the 3D printing showed that the surimi gel with 1.5 g/100 g of CaCl2 added could squeeze smoothly from the nozzle and had good self-support and stability. The results of the chemical structure, chemical interaction, water distribution, and microstructure showed that adding 1.5 g/100 g of CaCl2 could enhance the water-holding capacity and mechanical strength (the gel strength, hardness, springiness, etc.) by forming an orderly and uniform three-dimensional network structure, which limited the mobility of the water and promoted the formation of hydrogen bonds. In this study, we successfully replaced part of the salt in surimi with CaCl2 and obtained a low-salt 3D product with good printing performance and sensory properties, which could provide theoretical support for the development of healthy and nutritious surimi products.

Three-dimensional Ti3C2 MXene-POSS/V2O3@C nanocomposite aerogel for ultrafast and selective recovery of gold (III) at low temperatures

The scarcity and economic importance of gold has motivated the researchers to develop novel and efficient adsorbents to the increase of recycling from secondary waste streams. In this work, the three-dimensional (3D) Ti3C2 MXene-POSS/V2O3@C aerogel (MPVA) with orderly network structure was fabricated by the interfacial assembly of MXene and freezing-induced preassembly. The new MPVA hybrid exhibited ultrafast kinetics (only 10 min to reach equilibrium), selectivity, and excellent trapping capacity for Au(III), owing to the reductive capture mechanism. The Langmuir model was used to describe the capture of Au(III) delivered by MPVA, achieving the maximum capture capacity of 1425.4 mg g−1 at 298 K. Moreover, MPVA displayed extremely high trapping efficiency (>99.9%) at 273 K, which suggests that this composite is promising for capturing Au(III) in cold temperatures. MPVA also shows good reusability after ten cycles. The results indicate that MPVA has great potential for efficient capturing from complex and cold aqueous solutions.

Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread

There is an issue to be solved in wheat bread processing that the substitution of oat flour enhanced the nutritional value, but deteriorated the texture of wheat bread. To improve the textural attributes of the bread, the inclusion of sprouted oat flour for up to 120 h was investigated in this study. Results indicated that oat β-glucan (OBG) of the bread decreased from 7.86 to 1.88 g/100 g, while total phenols and γ-aminobutyric increased nearly threefold after sprouting for 120 h. The dough stability and rheological properties of wheat with sprouted oat flour were determined to aid the prediction of the textural properties of the final bread products. There was a positive relationship between stability time and viscoelasticity of mixed dough and textural parameters of wheat bread with sprouting oat flour. Compared with wheat bread with unsprouted oat flour, wheat bread with sprouted oat flour was characterized by lower hardness, chewiness, and gumminess, higher cohesiveness, springiness, and resilience. Additionally, the confocal laser scanning microscope illustrated that unsprouted oat flour destroyed the continuity of gluten protein network. Surprisingly, dough with oat flour sprouting for 72 h presented an orderly and dense network structure resulting from the OBG integration. This study suggests that it is promising to develop multigrain bread with more various nutrition and more satisfying textural attributes by an appropriate sprouting process.

Автоматическое построение отказоустойчивых бортовых сетей

Fault tolerance is one of the key issues for on-board networks of autonomously operating vehicles. The number of devices in such networks is increasing; there is a need for methods for automating the design of networks, taking into account the required fault tolerance and technical limitations. Purpose: the purpose of the study is the implementation of methods and algorithms that contribute to the assessment of the fault tolerance of on-board networks, as well as the automatic generation of network structures with the required fault tolerance. Methods: The obtained methods and algorithms are based on the elements of graph theory, in particular – estimation of connectivity and shortest path search. The graphs are compiled based on the structure of the onboard network using a number of proposed rules. Structural redundancy is considered as a method of ensuring fault tolerance. The developed method provides reasonable addition of the network elements, in contrast to the often used copying of the network structure. The method consists of two stages: the new network structure is generated according to the required fault tolerance, and then iteratively refines the network structure in order to reduce hardware costs. Results: the use of the developed method simplifies and speeds up the design of on-board networks, since a formalized assessment of such a network is carried out at the design stage, before its actual assembly. The process of achieving of the required fault tolerance for large network structures takes less than a minute. Practical relevance: the presented method is implemented within the framework of the computer-aided system for design and modeling of onboard networks, a longterm approbation was carried out as part of real projects for the development of onboard networks of spacecraft. Discussion: there are no analogues of such a software implementation for on-board networks. The solutions obtained using the method in practice proved to be close to optimal; the research results have positive feedback from specialists.

Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability.

Composite gels prepared with ovalbumin (OVA) as basic materials have been gradually utilized in food and biological fields. However, the structure and function of gels made from natural materials are not perfect, especially the hardness, viscoelasticity and water-holding capacity of gels, which are easily affected by various factors (pH, NaCl, etc.). In order to improve the antibacterial effect and safety of gels, and on the basis of exploring the bacteriostatic formula of lysozyme-oregano essential oil (LZ-OEO), the influence of microwave treatment on the stability of the composite bacteriostatic material gel was emphatically investigated and discussed so as to develop a new bacteriostatic gel material. The results revealed that the LZ-OEO antibacterial gel prepared by adding 20% OEO, with a ratio of 3:2 between OVA and LZ, was more stable after microwave treatment, and the synergistic antibacterial effect was significantly improved. That is, the OVA and LZ-OEO composite gel processed using a 350 W microwave treatment for 1 min had the highest hardness, the water-holding capacity reached 78.05% and a dense and ordered network structure was formed. In addition, the compound gel displayed excellent antibacterial effects against Staphylococcus aureus and Escherichia coli. The experimental findings in this study effectively expands the application scope of lysozyme antibacterial materials and provides a more favorable technical foundation for future development and utilization.