A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate poll...A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate pollution. The recovery of Cu, Ni, Zn and Cr is 94%, 91%, 90% and 95%, respectively. The ammonia was recycled by the simplified process of CaO caustic distillation. The precipitated product of Cu, Ni and Zn obtained from caustic distillation of ammonia was separated by extraction or high\|pressure hydrogen reduction in an autoclave. The qualified metal salt products were obtained through extraction. The rich chromium residue from coordinative disposal was subjected to recover Cr by hydrothermal oxidation in NaOH medium and Fe\-3O\-4 was synthesized by wet methods from the residue produced by extracting Cr. Cr was a stable chemical fixed in Fe\-3O\-4 and harmless. The recovery process has been used in a pilot plant with sludge production capacity of 2000 t/a.展开更多
Naturally fermented pickles harbour many lactic acid bacteria （LAB）. Forty-three LAB strains with conjugated linoleic acid （CLA）-producing ability were isolated from three naturally fermented pickle brines. Of the...Naturally fermented pickles harbour many lactic acid bacteria （LAB）. Forty-three LAB strains with conjugated linoleic acid （CLA）-producing ability were isolated from three naturally fermented pickle brines. Of these isolates, Ip15 identified as Lactobacillus plantarum by API 50 CHL system and full-length 16S rDNA sequence analysis exhibited the highest CLA-producing ability （26.1% conversion） at 48 h in de Man Rogosa Sharpe （MRS） broth in the presence of 100 IJg/ml of linoleic acid （LA）. Compared to other strains, L. plantarum strain Ip15 showed the highest tolerance upon increased levels of LA in the medium, i.e., up to 600 μg/ml. This strain converted about 25% of LA into CLA isomers [predominantly cis-9, trans-11 CLA （9-CLA） and trans-lO, cis-12 CLA （10-CLA）], of which 75% was 9-CLA. Interestingly, though the conversion rate of LA into CLA by Ip15 remained stable between 100 to 600μg/ml LA levels in the medium, it dropped sharply at 1000 μg/ml. Taken together, the Ip15 strain displayed relatively high LA tolerance with higher conversion rate, which implies that this strain is a valuable candidate for enhancing the CLA content in food-sources like pickles.展开更多
The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of th...The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of the edge features coarse grains and mixed sized grains. The strength of the sheet edge is slightly lower than that at the center. Besides, the formability is obviously worsened. The plastic strain ratios along the longitudinal and transverse orientations are 0.31 and 0.6, respectively, with distinct anisotropy. The plastic strain ratio at the edge is obviously lower than that at the middle of the steel sheet. The observed microstructural characteristics and mechanical properties at the edge of the steel sheet can be attributed to the lower rolling temperature in the two-phase region of pro-eutectoid ferrite and austenite. These differences in microstructure and mechanical properties at the edge of the steel sheet lead to the generation of earing and cracking defects while drawing. The microstructure and mechanical properties at the edge of low carbon pickled steel sheets can be improved via the optimization of the rolling process and the adjustment of chemical composition.展开更多
Bengal gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has very low shelf life at room temperature, hence to enhance the shelf life of germinated Bengal gram, a value added ...Bengal gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has very low shelf life at room temperature, hence to enhance the shelf life of germinated Bengal gram, a value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. It was found that the sensory scores were 7.2, 8.4, 7.8 ＆ 7.7 for color, flavor, texture and overall acceptability corresponding to optimum conditions.展开更多
[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish...[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.展开更多
A Gram-positive, non-spore, round ended, straight rod Lactic acid bacteria were screened. The strain was screened out from the traditional pickle jar in Yutang soy sauce garden of Jining. In order to degrade the nitra...A Gram-positive, non-spore, round ended, straight rod Lactic acid bacteria were screened. The strain was screened out from the traditional pickle jar in Yutang soy sauce garden of Jining. In order to degrade the nitrate content in the fermentation process of traditional pickles and improve the quality of pickles, it is necessary to screen out nitrite degrading strains from pickles, and preliminarily locate nitrite reductase, and find out the most suitable pH, tempe<span style="font-family:;" "="">r<span>ature and culture time to degrade nitrite. <i>Lactobacillus</i><span> <i>plantarum</i></span> was screened by MRS medium in advance. After 48 hours of culture in a shaking table with <i>Bacillus</i><span> <i>subtilis</i></span>, the cell components were separated by centrifugation, wall breaking and other operations. After 20 hours at 30<span style="white-space:normal;">°</span>C, the content of nitrite in each component was determined by the naphthalene ethylenediamine hydrochloride method (NIR). The culture conditions were as follows: inoculation amount 3%, 6%, 9%, 12%, 15%;salinity 2%, 4%, 6%, 8%, 10%;temperature 15°C, 20<span style="white-space:normal;">°</span>C, 25<span style="white-space:normal;">°</span>C, 30<span style="white-space:normal;">°</span>C, 35<span style="white-space:normal;">°</span>C for 20 h. The results showed that the best degradation effect of nitrite was obtained under the conditions of 9% inoculum, salinity 5% and 30<span style="white-space:normal;">°</span>C. Under the conditions of 9% inoculum, 5% salinity and 30<span style="white-space:normal;">°</span>C for 5 h, 10 h, 20 h, 48 h, 66 h and 78 h, the results showed that the degradation amount gradually increased with the extension of time, and gradually maintained a stable state.<span> <i>Lactobacillus</i> <i>plantarum</i></span> JBA-3 is a new type of lactic acid bacteria which can degrade nitrite and produce nitrite reducta</span>se.</span>展开更多
[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water...[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water preparation in production of laying hens. [Method] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [ Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly （P 〈 0.05）. The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [ Conclusion] The pickled cabbage wa- ter can regulate the intestine microenvironment of laying hens. It also promotes the survival rate and egg production and enhances the disease resistance of laying hens. Therefore, the pickled cabbage water can be used for laying hens production as microbial drinking water preparation.展开更多
Katherine Mansfield is a world famous woman master of short stories in English literature. Her stories are sensitive revelations of human behaiour in quite ordinary situations, through which we can glimpse a powerful,...Katherine Mansfield is a world famous woman master of short stories in English literature. Her stories are sensitive revelations of human behaiour in quite ordinary situations, through which we can glimpse a powerful, and sometimes cruelly pessimistic view of life. A Dill Pickle is one of her short stories published in 1917, describing the encounter between a young woman and a young man who have been lovers six years ago and their lost love and changes over the years. Short as it is, it is really worth our earful analysis and appreciation. This paper will comment on this short story from the following two aspects： a commont on the theme of the story; a comment on the writing technique of the story. The paper conludes that romantic love is dependent upon circumstances and the convergence of certain character traits at a particular time.展开更多
The Liubiju Sauce and Pickle Shop was established in 1531, the ninth year of the Jiajing Emperor’s rein of the Ming Dynasty.It is a famous old enterprise of Beijing. The shop’s founder was Mr. Zhao from Linfin Count...The Liubiju Sauce and Pickle Shop was established in 1531, the ninth year of the Jiajing Emperor’s rein of the Ming Dynasty.It is a famous old enterprise of Beijing. The shop’s founder was Mr. Zhao from Linfin County, Shanxi Province. The pickled products are made of selected vegetables and other ingredients to retain the sauce aroma and special flavour and delicious taste. The prod-展开更多
Objectives:This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuberfromdifferentregions in China.Materials and Methods:Pickles were obtai...Objectives:This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuberfromdifferentregions in China.Materials and Methods:Pickles were obtained from Ningbo(NB),Nei Mongol(NMG),and Harbin(HEB).The pH was monitored by a pH meter.Titratable acidity and salinity were determined via titrimetric analysis.Nitrite content was measured using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method.Organic acids were detected by liquid chromatography-tandem mass spectrometry(LC-MS/MS).Bacterial diversity was conducted through the Illumina high-throughput sequencing platform.Results:There were significant differences in the physicochemical properties of pickled mustard tuber from various locations,with the NB pickles having the highest pH,salinity,and nitrite content and the lowest titratable acidity.Importantly,pickles with higher titratable acidity levels had relatively lower nitrite and salinity contents.A total of 63 organic acids were detected,with lactic acid and succinic acid being the most prevalent.Moreover,the organic acid compositions of the NMG and HEB samples were more similar than those of the NB pickles.Additionally.bioinformatic analysis revealed that Firmicutes and Proteobacteria were the predominant bacterial phyla in all the samples.Among these,Lactobacillus was the major genus.The most abundant bacteria were found in the HEB pickles.Further correlation analysis revealed a strong correlation between bacterial community and 11 internal physicochemical parameters.Conclusions:This study could contribute to a better understanding of the physicochemical characteristics and bacterial diversity of pickled mustard tuber from different locations.展开更多
Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickl...Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed.Among these Cantonese pickles,the nitrite levels of samples 9(23.95),11(58.68)and 19(46.64 mg/kg)exceeded the limit standard,and the total BAs concentration of sample 12(1143.29 mg/kg)above the recommended safety limit.Then three lactic acid bacteria(LAB)with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration,which were identified as Lactiplantibacillus plantarum S1,L.plantarum S14 and Limosilactobacillus fermentum G9,respectively.Furthermore,in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle,the influences of these three LAB on nitrite,BAs,organic acids,and volatile compounds of Cantonese pickles were investigated.Compared to natural fermentation group,the nitrite-peak of inoculation fermentation groups were smaller(<16 mg/kg),and their BAs contents were always at lower levels(<51 mg/kg).Moreover,these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle.Therefore,it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.展开更多
Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables cont...Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables contain relatively large amounts of nitrite and N-nitroso compounds. We examined the association between maternal periconceptional consumption of pickled vegetables and NTDs in Shanxi Province of northern China. Methods Data were derived from a population based case-control study of major external birth defects in four counties of $hanxi Province. Participants included 519 NTDs cases identified between 2003 and 2007 and 694 healthy controls. Exposure information was collected within 1 week after delivery. Multivariable non-conditioanal Logistic regression model was used to estimate the adjusted odds ratio （OR） controlling for potential confounding variables.展开更多
PICKLE(PKL), a putative CHD3 chromatin remodeling factor, has been suggested to be involved in multiple processes in Arabidopsis. Here, we confirmed the late-flowering phenotype caused by pkl mutation with pkl mutants...PICKLE(PKL), a putative CHD3 chromatin remodeling factor, has been suggested to be involved in multiple processes in Arabidopsis. Here, we confirmed the late-flowering phenotype caused by pkl mutation with pkl mutants in two different ecotypes, and investigated the possible mechanisms that account for PKL regulation of flowering time. Quantitative RT-PCR and RNA-seq assays showed that expression of the LEAFY gene(LFY) and a number of LFY-regulated floral homeotic genes were down-regulated in seedlings of the pkl mutants. As predicted, overexpression of LFY restored normal flowering time of pkl mutants. Our results suggest that PKL may be involved in regulating flowering time via LFY expression. To uncover the underlying mechanism, Ch IP-PCR using anti-PKL was performed on materials from three developmental stages of seedlings. Our results showed that PKL associated with the genomic sequences of LFY, particularly at 10-day and 25-day after germination. We also showed that loss of PKL affected H3K27me3 level at the promoter of LFY. Taken together, our data suggest that transcriptional regulation of LFY at the chromatin level by PKL may at least partially account for the late-flowering phenotype of pkl mutants.展开更多
Salicylic acid(SA)is used as a preservative in food and a biocide in some consumer products.However,in some countries its use is prohibited.The main problem in the electroanalytical determination of SA is the formatio...Salicylic acid(SA)is used as a preservative in food and a biocide in some consumer products.However,in some countries its use is prohibited.The main problem in the electroanalytical determination of SA is the formation of a passive film during the electro-oxidation of SA.To alleviate the passivation during SA measurement,the experiment was conducted by screen-printed carbon electrode(SPCE).While,differential pulse voltammetry(DPV)was essential for oxidation process to provide better sensitivity.Under conditions of optimized pH and electrolyte concentration,we have calibrated SA in the range of 0.001-0.2 mM,with and LOD of 1.6μM.The relative standard deviation of the sensor responses to 40μM and 100μM SA(n=20)was<3%.SA recoveries in samples such as pickled green mustard,pickled bamboo shoots,pickled mango,pickled lime,pickle ginger and apple juice were found to be in the range of 84-113%.展开更多
The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measur...The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measure the bacterial community changes and its flavour compounds during one to six days’fermentation.First,55 and 51 volatile compounds were detected in the natural and the Lactiplantibacillus plantarum-inoculated fermentation samples,respectively.Alkenes,alcohols,aldehydes and esters were the main volatile components of both types of fermented ginger,but their contents were different.Then,40 and 43 bacterial genera were detected in the natural and inoculation fermented gingers,respectively,including 15 major bacterial genera such as Lactobacillus.However,the abundance of bacterial genera in the samples was different.The correlation analysis showed that a total of 43 bacterial genera had medium to high correlations with 49 volatile flavor compounds(|ρ|>0.6),including one aldehyde,two ketones,five esters,nine alcohols and 32 olefins.The comprehensive results showed that,compared with natural fermentation,inoculation fermentation could change the abundance of bacteria in pickled ginger,thereby improving the volatile flavor compounds of this popular product.展开更多
OBJECTIVE To investigate the correlation between polymorphism of the 5′-untranslated region （5′-UTR） of thymidylate synthase genes, as well as the lifestyle, and the susceptibility of gastric carcinoma. METHODS A ...OBJECTIVE To investigate the correlation between polymorphism of the 5′-untranslated region （5′-UTR） of thymidylate synthase genes, as well as the lifestyle, and the susceptibility of gastric carcinoma. METHODS A case-control study, with 60 cases of gastric carcinoma and 170 cases of general risk population-based controls from Nantong, Jiangsu province, China, was conducted. The epidemiological data, such as living habits of the cancer patients, were collected. DNA of peripheral blood leukocytes was obtained from all of the subjects. The TS 5′-UTR tandem repeat genotype was detected using polymerase chain reaction （PCR）. RESULTS There were three TS 5′-UTR genotypes in the group of gastric cancer cases （2R/2R, 2R/3R and 3R/3R） and six TS 5′-UTR genotypes in the group of the controls （2R/2R, 2R/3R, 3W3R, 2R/4R, 2R/5R and 3R/4R）. The genotypic frequencies were respectively 5.0%, 43.3% and 51.7% in the gastric cancer group. Compared with the parameters in the control group, i.e., 4.7%, 31.7%, 60.6%, 1.2%, 1.2% and 0.6%. There were no significant differences between the two groups. Compared with the 3R/3R- genotype individuals who where non-smokers, drank alcohol twice or less each week, drank tea and did not intake pickled food （PF）, the risk of gastric cancer significantly went up in the 2R/2R or 2R/3R-genotype people who had habits of smoking, drinking alcohol more than twice each week, no tea drinking but with frequent intake of PF. The adjusted ORs were as follows, 3.79 （95% CI： 2.45-8.64）, 3.41 （95% CI and 3.61 （95% CI： 1.81-8.78）. CONCLUSION There is 1.21-8.47）, 5.99 （95% Ch 3.01-14.7）, an obvious correlation between the polymorphisms of TS 5′-UTR genotypes and the lifestyle of individuals in the development of gastric carcinoma.展开更多
Pickling sludge generated during the neutralization of pickling wastewater with calcium hydroxide in stainless steel pickling process was characterized using X-ray fluorescence spectrometry, X-ray diffractometry, scan...Pickling sludge generated during the neutralization of pickling wastewater with calcium hydroxide in stainless steel pickling process was characterized using X-ray fluorescence spectrometry, X-ray diffractometry, scanning electron microscopy, thermogravimetry and differential scanning calorimetry, etc. The major compositions of pickling sludge are CaF2, CaSO4, Me（OH）, （M： Fe, Cr, Ni）, and the content of CaF2 is high in the sludge. The melting point of pickling sludge is about 1350℃ and the viscosity is about 0.14 Pa.s at 1450 ℃, which are comparatively lower than those of normal refining slag. After heat treatment, the contents of sulfur and fluorine in the pickling sludge were reduced, confirming the thermal decomposition of sulfate in the sludge. Fluorine in the sludge is reduced by the gaseous SiF4 and A1F3 generated through the reactions of CaF2 with SiO2 and Al2O3. The preliminary results from the reduction test indicate that the sulfur content in the steel is not affected by the presence of sulfur in the sludge. The recovery of nickel is about 40%, and the chromium content changes marginally due to the protective atmosphere under the reduction condition of chromic oxide. The pickling sludge is a potential auxiliary material for the production of stainless steel.展开更多
Stainless steel pickling sludge (SSPS), generated from the lime neutralization process of spent pickling liquor, is classified as a hazardous waste consisting of abundant metals like Fe, Cr and Ni, and other elements ...Stainless steel pickling sludge (SSPS), generated from the lime neutralization process of spent pickling liquor, is classified as a hazardous waste consisting of abundant metals like Fe, Cr and Ni, and other elements like F, S and Na, etc. Rather than a common disposal in landfill, recovering these metals and other valuable components from SSPS can not only create economic benefits, but also eliminate its adverse impacts on human health and the environment. A review of the formation mechanism and basic properties of SSPS was made, and the technical features, advantages and limitations of a series of pyrometallurgical treatment processes were summarized. Based on these, the main challenges for recycling of SSPS through the existing techniques are demonstrated. The traditional pelletizing/sintering-blast furnace process can only be used as a partial solution. Direct use of SSPS as flux in an argon-oxygen decarburization converter or electric arc furnace is a promising way, but low S sludges are preferred. The STAR process shows excellent recovery for metals, but it also has a low tolerance to the S and F contents in SSPS. And theINMETCO process is highly flexible in treatment of various wastes, whereas it exhibits relatively low Cr recovery and produces poor-quality pig iron. In addition, the feasibility of the rotary kiln-electric furnace, solid -state reduction of chromite and reduction-magnetic separation processes requires further studies. An urgent task at present is to develop a system for scientific classification and separate collection of SSPS in terms of chemical composition, notably S and F contents.展开更多
For acid pickling heat treated mild steel and steel products, up to the middle of the last century, sulfuric acid was primarily in use, which has been replaced stepwise by hydrochloric acid since the sixties. During t...For acid pickling heat treated mild steel and steel products, up to the middle of the last century, sulfuric acid was primarily in use, which has been replaced stepwise by hydrochloric acid since the sixties. During this time, the pickling of high alloyed steel with hydrofluoric acid or mixtures for hydrofluoric acid together with nitric acid has also been applied on industrial scale. The technologies used by several plant contractors hereby show considerable differences in their engineering. The study provides a survey of the progress in the state of art of regeneration technology as well as the use of different pickl.ing media in the form of a review on existing technologies as well as improvements done within the recent years in the area.展开更多
文摘A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate pollution. The recovery of Cu, Ni, Zn and Cr is 94%, 91%, 90% and 95%, respectively. The ammonia was recycled by the simplified process of CaO caustic distillation. The precipitated product of Cu, Ni and Zn obtained from caustic distillation of ammonia was separated by extraction or high\|pressure hydrogen reduction in an autoclave. The qualified metal salt products were obtained through extraction. The rich chromium residue from coordinative disposal was subjected to recover Cr by hydrothermal oxidation in NaOH medium and Fe\-3O\-4 was synthesized by wet methods from the residue produced by extracting Cr. Cr was a stable chemical fixed in Fe\-3O\-4 and harmless. The recovery process has been used in a pilot plant with sludge production capacity of 2000 t/a.
基金Project (No. 2007AA100402) supported by the National High-Tech R&D Program (863) of China
文摘Naturally fermented pickles harbour many lactic acid bacteria （LAB）. Forty-three LAB strains with conjugated linoleic acid （CLA）-producing ability were isolated from three naturally fermented pickle brines. Of these isolates, Ip15 identified as Lactobacillus plantarum by API 50 CHL system and full-length 16S rDNA sequence analysis exhibited the highest CLA-producing ability （26.1% conversion） at 48 h in de Man Rogosa Sharpe （MRS） broth in the presence of 100 IJg/ml of linoleic acid （LA）. Compared to other strains, L. plantarum strain Ip15 showed the highest tolerance upon increased levels of LA in the medium, i.e., up to 600 μg/ml. This strain converted about 25% of LA into CLA isomers [predominantly cis-9, trans-11 CLA （9-CLA） and trans-lO, cis-12 CLA （10-CLA）], of which 75% was 9-CLA. Interestingly, though the conversion rate of LA into CLA by Ip15 remained stable between 100 to 600μg/ml LA levels in the medium, it dropped sharply at 1000 μg/ml. Taken together, the Ip15 strain displayed relatively high LA tolerance with higher conversion rate, which implies that this strain is a valuable candidate for enhancing the CLA content in food-sources like pickles.
文摘The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of the edge features coarse grains and mixed sized grains. The strength of the sheet edge is slightly lower than that at the center. Besides, the formability is obviously worsened. The plastic strain ratios along the longitudinal and transverse orientations are 0.31 and 0.6, respectively, with distinct anisotropy. The plastic strain ratio at the edge is obviously lower than that at the middle of the steel sheet. The observed microstructural characteristics and mechanical properties at the edge of the steel sheet can be attributed to the lower rolling temperature in the two-phase region of pro-eutectoid ferrite and austenite. These differences in microstructure and mechanical properties at the edge of the steel sheet lead to the generation of earing and cracking defects while drawing. The microstructure and mechanical properties at the edge of low carbon pickled steel sheets can be improved via the optimization of the rolling process and the adjustment of chemical composition.
文摘Bengal gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has very low shelf life at room temperature, hence to enhance the shelf life of germinated Bengal gram, a value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. It was found that the sensory scores were 7.2, 8.4, 7.8 ＆ 7.7 for color, flavor, texture and overall acceptability corresponding to optimum conditions.
基金Hubei Special Project for Development of Science and Technology in Local by Central Guidance(2018ZYYD019)Science and technology project of Jiangxi provincial education department(GJJ171121)。
文摘[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.
文摘A Gram-positive, non-spore, round ended, straight rod Lactic acid bacteria were screened. The strain was screened out from the traditional pickle jar in Yutang soy sauce garden of Jining. In order to degrade the nitrate content in the fermentation process of traditional pickles and improve the quality of pickles, it is necessary to screen out nitrite degrading strains from pickles, and preliminarily locate nitrite reductase, and find out the most suitable pH, tempe<span style="font-family:;" "="">r<span>ature and culture time to degrade nitrite. <i>Lactobacillus</i><span> <i>plantarum</i></span> was screened by MRS medium in advance. After 48 hours of culture in a shaking table with <i>Bacillus</i><span> <i>subtilis</i></span>, the cell components were separated by centrifugation, wall breaking and other operations. After 20 hours at 30<span style="white-space:normal;">°</span>C, the content of nitrite in each component was determined by the naphthalene ethylenediamine hydrochloride method (NIR). The culture conditions were as follows: inoculation amount 3%, 6%, 9%, 12%, 15%;salinity 2%, 4%, 6%, 8%, 10%;temperature 15°C, 20<span style="white-space:normal;">°</span>C, 25<span style="white-space:normal;">°</span>C, 30<span style="white-space:normal;">°</span>C, 35<span style="white-space:normal;">°</span>C for 20 h. The results showed that the best degradation effect of nitrite was obtained under the conditions of 9% inoculum, salinity 5% and 30<span style="white-space:normal;">°</span>C. Under the conditions of 9% inoculum, 5% salinity and 30<span style="white-space:normal;">°</span>C for 5 h, 10 h, 20 h, 48 h, 66 h and 78 h, the results showed that the degradation amount gradually increased with the extension of time, and gradually maintained a stable state.<span> <i>Lactobacillus</i> <i>plantarum</i></span> JBA-3 is a new type of lactic acid bacteria which can degrade nitrite and produce nitrite reducta</span>se.</span>
基金supported by the Education Department of Jilin Province (2009279)
文摘[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water preparation in production of laying hens. [Method] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [ Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly （P 〈 0.05）. The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [ Conclusion] The pickled cabbage wa- ter can regulate the intestine microenvironment of laying hens. It also promotes the survival rate and egg production and enhances the disease resistance of laying hens. Therefore, the pickled cabbage water can be used for laying hens production as microbial drinking water preparation.
文摘Katherine Mansfield is a world famous woman master of short stories in English literature. Her stories are sensitive revelations of human behaiour in quite ordinary situations, through which we can glimpse a powerful, and sometimes cruelly pessimistic view of life. A Dill Pickle is one of her short stories published in 1917, describing the encounter between a young woman and a young man who have been lovers six years ago and their lost love and changes over the years. Short as it is, it is really worth our earful analysis and appreciation. This paper will comment on this short story from the following two aspects： a commont on the theme of the story; a comment on the writing technique of the story. The paper conludes that romantic love is dependent upon circumstances and the convergence of certain character traits at a particular time.
文摘The Liubiju Sauce and Pickle Shop was established in 1531, the ninth year of the Jiajing Emperor’s rein of the Ming Dynasty.It is a famous old enterprise of Beijing. The shop’s founder was Mr. Zhao from Linfin County, Shanxi Province. The pickled products are made of selected vegetables and other ingredients to retain the sauce aroma and special flavour and delicious taste. The prod-
基金funded by the Key Research and Development Project of Ningbo City,Zhejiang Province(No.2022Z176)the National Natural Science Foundation of China(Nos.32001710 and 31871904)the Natural Science Foundation of Zhejiang Province(Nos.LY23C200008 and LZ23C200004),China.
文摘Objectives:This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuberfromdifferentregions in China.Materials and Methods:Pickles were obtained from Ningbo(NB),Nei Mongol(NMG),and Harbin(HEB).The pH was monitored by a pH meter.Titratable acidity and salinity were determined via titrimetric analysis.Nitrite content was measured using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method.Organic acids were detected by liquid chromatography-tandem mass spectrometry(LC-MS/MS).Bacterial diversity was conducted through the Illumina high-throughput sequencing platform.Results:There were significant differences in the physicochemical properties of pickled mustard tuber from various locations,with the NB pickles having the highest pH,salinity,and nitrite content and the lowest titratable acidity.Importantly,pickles with higher titratable acidity levels had relatively lower nitrite and salinity contents.A total of 63 organic acids were detected,with lactic acid and succinic acid being the most prevalent.Moreover,the organic acid compositions of the NMG and HEB samples were more similar than those of the NB pickles.Additionally.bioinformatic analysis revealed that Firmicutes and Proteobacteria were the predominant bacterial phyla in all the samples.Among these,Lactobacillus was the major genus.The most abundant bacteria were found in the HEB pickles.Further correlation analysis revealed a strong correlation between bacterial community and 11 internal physicochemical parameters.Conclusions:This study could contribute to a better understanding of the physicochemical characteristics and bacterial diversity of pickled mustard tuber from different locations.
基金funded by GuangDong Basic and Applied Basic Research Foundation(No.2021A1515110415)Science and Technology Program of Guangzhou(No.202102021197)+1 种基金Research Group Construction Project of Guangdong Academy of Agricultural Sciences(No.202109TD)Special Fund for Scientific Innovation Strategy-construction of High-level Academy of Agricultural Science(No.R2020QD-033).
文摘Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed.Among these Cantonese pickles,the nitrite levels of samples 9(23.95),11(58.68)and 19(46.64 mg/kg)exceeded the limit standard,and the total BAs concentration of sample 12(1143.29 mg/kg)above the recommended safety limit.Then three lactic acid bacteria(LAB)with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration,which were identified as Lactiplantibacillus plantarum S1,L.plantarum S14 and Limosilactobacillus fermentum G9,respectively.Furthermore,in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle,the influences of these three LAB on nitrite,BAs,organic acids,and volatile compounds of Cantonese pickles were investigated.Compared to natural fermentation group,the nitrite-peak of inoculation fermentation groups were smaller(<16 mg/kg),and their BAs contents were always at lower levels(<51 mg/kg).Moreover,these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle.Therefore,it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.
文摘Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables contain relatively large amounts of nitrite and N-nitroso compounds. We examined the association between maternal periconceptional consumption of pickled vegetables and NTDs in Shanxi Province of northern China. Methods Data were derived from a population based case-control study of major external birth defects in four counties of $hanxi Province. Participants included 519 NTDs cases identified between 2003 and 2007 and 694 healthy controls. Exposure information was collected within 1 week after delivery. Multivariable non-conditioanal Logistic regression model was used to estimate the adjusted odds ratio （OR） controlling for potential confounding variables.
文摘PICKLE(PKL), a putative CHD3 chromatin remodeling factor, has been suggested to be involved in multiple processes in Arabidopsis. Here, we confirmed the late-flowering phenotype caused by pkl mutation with pkl mutants in two different ecotypes, and investigated the possible mechanisms that account for PKL regulation of flowering time. Quantitative RT-PCR and RNA-seq assays showed that expression of the LEAFY gene(LFY) and a number of LFY-regulated floral homeotic genes were down-regulated in seedlings of the pkl mutants. As predicted, overexpression of LFY restored normal flowering time of pkl mutants. Our results suggest that PKL may be involved in regulating flowering time via LFY expression. To uncover the underlying mechanism, Ch IP-PCR using anti-PKL was performed on materials from three developmental stages of seedlings. Our results showed that PKL associated with the genomic sequences of LFY, particularly at 10-day and 25-day after germination. We also showed that loss of PKL affected H3K27me3 level at the promoter of LFY. Taken together, our data suggest that transcriptional regulation of LFY at the chromatin level by PKL may at least partially account for the late-flowering phenotype of pkl mutants.
基金support provided by Agricultural Research Development Agency(Grant no.CRP5507010820)the King Mongkut’s University of Technology Thonburi through the“KMUTT 55th Anniversary Commemorative Fund”(Grant number 60000331).
文摘Salicylic acid(SA)is used as a preservative in food and a biocide in some consumer products.However,in some countries its use is prohibited.The main problem in the electroanalytical determination of SA is the formation of a passive film during the electro-oxidation of SA.To alleviate the passivation during SA measurement,the experiment was conducted by screen-printed carbon electrode(SPCE).While,differential pulse voltammetry(DPV)was essential for oxidation process to provide better sensitivity.Under conditions of optimized pH and electrolyte concentration,we have calibrated SA in the range of 0.001-0.2 mM,with and LOD of 1.6μM.The relative standard deviation of the sensor responses to 40μM and 100μM SA(n=20)was<3%.SA recoveries in samples such as pickled green mustard,pickled bamboo shoots,pickled mango,pickled lime,pickle ginger and apple juice were found to be in the range of 84-113%.
基金supported by the Key R&D projects in Sichuan Province[Grant No.2020YFN0151]the Natural Science Foundation Program of Sichuan Province[Grant No.2022NSFSC1705].
文摘The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measure the bacterial community changes and its flavour compounds during one to six days’fermentation.First,55 and 51 volatile compounds were detected in the natural and the Lactiplantibacillus plantarum-inoculated fermentation samples,respectively.Alkenes,alcohols,aldehydes and esters were the main volatile components of both types of fermented ginger,but their contents were different.Then,40 and 43 bacterial genera were detected in the natural and inoculation fermented gingers,respectively,including 15 major bacterial genera such as Lactobacillus.However,the abundance of bacterial genera in the samples was different.The correlation analysis showed that a total of 43 bacterial genera had medium to high correlations with 49 volatile flavor compounds(|ρ|>0.6),including one aldehyde,two ketones,five esters,nine alcohols and 32 olefins.The comprehensive results showed that,compared with natural fermentation,inoculation fermentation could change the abundance of bacteria in pickled ginger,thereby improving the volatile flavor compounds of this popular product.
基金The work was supported by a grant from Nantong Municipal Bureau of Public Health,Jiangsu Province, China(2006[No.29])
文摘OBJECTIVE To investigate the correlation between polymorphism of the 5′-untranslated region （5′-UTR） of thymidylate synthase genes, as well as the lifestyle, and the susceptibility of gastric carcinoma. METHODS A case-control study, with 60 cases of gastric carcinoma and 170 cases of general risk population-based controls from Nantong, Jiangsu province, China, was conducted. The epidemiological data, such as living habits of the cancer patients, were collected. DNA of peripheral blood leukocytes was obtained from all of the subjects. The TS 5′-UTR tandem repeat genotype was detected using polymerase chain reaction （PCR）. RESULTS There were three TS 5′-UTR genotypes in the group of gastric cancer cases （2R/2R, 2R/3R and 3R/3R） and six TS 5′-UTR genotypes in the group of the controls （2R/2R, 2R/3R, 3W3R, 2R/4R, 2R/5R and 3R/4R）. The genotypic frequencies were respectively 5.0%, 43.3% and 51.7% in the gastric cancer group. Compared with the parameters in the control group, i.e., 4.7%, 31.7%, 60.6%, 1.2%, 1.2% and 0.6%. There were no significant differences between the two groups. Compared with the 3R/3R- genotype individuals who where non-smokers, drank alcohol twice or less each week, drank tea and did not intake pickled food （PF）, the risk of gastric cancer significantly went up in the 2R/2R or 2R/3R-genotype people who had habits of smoking, drinking alcohol more than twice each week, no tea drinking but with frequent intake of PF. The adjusted ORs were as follows, 3.79 （95% CI： 2.45-8.64）, 3.41 （95% CI and 3.61 （95% CI： 1.81-8.78）. CONCLUSION There is 1.21-8.47）, 5.99 （95% Ch 3.01-14.7）, an obvious correlation between the polymorphisms of TS 5′-UTR genotypes and the lifestyle of individuals in the development of gastric carcinoma.
基金Project(2010JM7010)supported by the Natural Science Foundation of Shaanxi Province,ChinaProject supported by the Scientific Research Foundation for the Returned Overseas Chinese Scholars,Ministry of Education,ChinaProject supported by the Technology Foundation for Selected Overseas Chinese Scholars,Department of Human Resources and Social Security of Shaanxi Province,China
文摘Pickling sludge generated during the neutralization of pickling wastewater with calcium hydroxide in stainless steel pickling process was characterized using X-ray fluorescence spectrometry, X-ray diffractometry, scanning electron microscopy, thermogravimetry and differential scanning calorimetry, etc. The major compositions of pickling sludge are CaF2, CaSO4, Me（OH）, （M： Fe, Cr, Ni）, and the content of CaF2 is high in the sludge. The melting point of pickling sludge is about 1350℃ and the viscosity is about 0.14 Pa.s at 1450 ℃, which are comparatively lower than those of normal refining slag. After heat treatment, the contents of sulfur and fluorine in the pickling sludge were reduced, confirming the thermal decomposition of sulfate in the sludge. Fluorine in the sludge is reduced by the gaseous SiF4 and A1F3 generated through the reactions of CaF2 with SiO2 and Al2O3. The preliminary results from the reduction test indicate that the sulfur content in the steel is not affected by the presence of sulfur in the sludge. The recovery of nickel is about 40%, and the chromium content changes marginally due to the protective atmosphere under the reduction condition of chromic oxide. The pickling sludge is a potential auxiliary material for the production of stainless steel.
基金the financial supports from the National Natural Science Foundation of China(Nos.51574281 and 51574189)the National Torch Program of China(No.2011GH561685)Hunan Provincial Co-innovation Center for Clean and Efficient Utilization of Strategic Metal Mineral Resources.
文摘Stainless steel pickling sludge (SSPS), generated from the lime neutralization process of spent pickling liquor, is classified as a hazardous waste consisting of abundant metals like Fe, Cr and Ni, and other elements like F, S and Na, etc. Rather than a common disposal in landfill, recovering these metals and other valuable components from SSPS can not only create economic benefits, but also eliminate its adverse impacts on human health and the environment. A review of the formation mechanism and basic properties of SSPS was made, and the technical features, advantages and limitations of a series of pyrometallurgical treatment processes were summarized. Based on these, the main challenges for recycling of SSPS through the existing techniques are demonstrated. The traditional pelletizing/sintering-blast furnace process can only be used as a partial solution. Direct use of SSPS as flux in an argon-oxygen decarburization converter or electric arc furnace is a promising way, but low S sludges are preferred. The STAR process shows excellent recovery for metals, but it also has a low tolerance to the S and F contents in SSPS. And theINMETCO process is highly flexible in treatment of various wastes, whereas it exhibits relatively low Cr recovery and produces poor-quality pig iron. In addition, the feasibility of the rotary kiln-electric furnace, solid -state reduction of chromite and reduction-magnetic separation processes requires further studies. An urgent task at present is to develop a system for scientific classification and separate collection of SSPS in terms of chemical composition, notably S and F contents.
文摘For acid pickling heat treated mild steel and steel products, up to the middle of the last century, sulfuric acid was primarily in use, which has been replaced stepwise by hydrochloric acid since the sixties. During this time, the pickling of high alloyed steel with hydrofluoric acid or mixtures for hydrofluoric acid together with nitric acid has also been applied on industrial scale. The technologies used by several plant contractors hereby show considerable differences in their engineering. The study provides a survey of the progress in the state of art of regeneration technology as well as the use of different pickl.ing media in the form of a review on existing technologies as well as improvements done within the recent years in the area.
