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关键词： 物理化学课程   心得体会   应用型高等院校   多元化教学   教学反思   人才培养   教学方法   重要基础课程  

摘要： 物理化学是理工类本科生人才培养的重要基础课程之一。本文以食品和药品专业为例,介绍在非化学专业本科生的物理化学课程教学过程中的心得体会、教学反思、教学和学习情况等。基于前期的教学经验,总结并提出更适合教学型、应用型高等院校本科生的物理化学课程的教学方法,进而培养学生运用物理化学知识分析和解决科研、生产中遇到的实际问题的能力。

关键词： 超星学习通平台   物理化学   线上线下混合式教学  

摘要： 在培养化学、化工等专业人才的体系中,物理化学发挥着承上启下的枢纽作用。物理化学课程有着较强的逻辑性,概念十分抽象,公式多且复杂,学生在学习过程中的难度比较大。所以,目前学校应该结合该课程教学的实际情况,选择适合的教学内容和方法,加强学生综合能力的培养。现如今基于超星学习通平台的物理化学线上线下混合式教学模式的应用,可以有效弥补传统物理化学课程教学问题,也能够将线上线下混合式教学作用发挥出来,增强学生学习效果。鉴于此,本文主要分析物理化学教学存在的问题,根据混合式教学模式改革优势,提出现场教学和网络教学结合、平台自学和课堂导学结合等策略。

关键词： 物理化学实验   教学改革   多层次   教学内容   教学模式  

摘要： 针对物理化学实验教学所面临的挑战,解决如何将跟学科前沿及学生科研能力培养相关的内容有机融合到物理化学实验教学中,以及如何将传统教学方法与现代信息技术进行融合等问题,构建了多层次一体化物理化学实验教学模式。在课程改革中,以人才培养为根本,基于大型仪器和科研成果等更新实验教学内容,构建“基础-综合-研究”递进式实验教学体系,依托丰富的网络资源如石大云课堂、仿真实验库等,突破时空局限性,实施以学生为主体的教学实践,建立多维度评价体系。实践表明,课程教学效果良好,学生的科研素养和创新能力得到有效提升。

关键词： 法定计量单位   量和单位   人民军医出版社   国际单位制   物理化学   分子物理学   写作要求   相对分子质量  

摘要： 执行GB 3100-1993《国际单位制及其应用》及GB/T 3101/3102《有关量、单位和符号的一般原则/(所有部分)量和单位》的有关规定,具体执行可参照中华医学会杂志社编写的《法定计量单位在医学上的应用》第3版(人民军医出版社2001年出版)。量的名称应根据CBT 3102.8-1993《物理化学和分子物理学的量和单位》规定使用,如分子量应为相对分子质量。计量单位使用正体。

关键词： 地方本科院校   物理化学   教材选择   教学改革   课程考核  

摘要： 本文介绍了作者在物理化学教学过程中尝试的能有效提高地方本科院校物理化学教学效果的方法,重点介绍了我们在教材选择、教学内容调整、教学模式变革等方面,根据自身实际情况改进教学方法,建立合理的课程考核评价体系等方面的尝试。笔者撰写本文旨在于相互交流教学经验,借鉴同行优秀的教学方法,以期达到资源共享、共同学习、共同进步的目的。

关键词： Submicrocrystalline sintered corundum   Bioglass   Scaffolds   SEM   XRD   SBF   Surface topography  

摘要： Presented paper contains description and interpretation of the results of selected physicochemical and structural properties of two types of composite sinters. They were constituted of a mixture of sintered microcrystalline corundum and bioglass CaO-P2O5-SiO2-Na2O system intended for scaffolds to cell culture of human chondrocytes. The composites contained a mixture of both above-mentioned components in the volumetric proportion of 50:50 (W5) and 30:70 (W7). They were obtained using powder metallurgy by free sintering in air atmosphere. Phase analysis of composites and verification of theoretical identification using X-ray diffraction were performed. The same phases were found in both cases (Al2O3 SiO2 CaAl2Si2O8, Ca-3 (PO4)(2), Ca2Al4O7 and NaAlSiO4). Microscopic tests of composite surfaces were performed and some differences were found. W5 sample was not completely covered with bioglass, whilst W7 sample was completely covered with bioglass with few fine pores. Tests of surface topography confirmed the presence of large and small pores. Composite surfaces immersed for 30 days in artificial blood plasma were tested and then electron microscopy analysis was performed. It was found that no significant changes occurred on the surface of the W5 composite, probably partial corrosion of the glass happened. Spherical forms characteristic of HA-hydroxyapatites were observed on the surface of sample W7. Human articular chondrocyte cells were seeded on both types of sinters and proliferation assay was performed. Results indicate that tested scaffolds support cellular attachment and proliferation of chondrocytes.

关键词： Wheat starch   Tannic acid   Inclusion complexes   Non-inclusion complexes   Rheological properties  

摘要： In this study, the interactions of wheat starch (WS) and tannic acid (TA) were investigated for their gelatinization, pasting, structural, rheological properties and digestibility of wheat starch. TA was either complexed with starch (WS-TA complexes) or mixed with starch (WS-TA mixtures) right before the characterization of its properties. The increase of melting enthalpy and temperature range (T-peak - T-onset) associated with melting of amylose-lipid complex and the increase in the X-ray diffraction peak at 20 = 20 degrees possibly indicated the formation of inclusion types of complexes. The appearance of an endothermic transition at 130-160 degrees C indicated the formation of non-inclusion types of complexes. Non-inclusion type of complexes were mostly formed by co-gelatinization of WS-TA mixtures, while inclusion complexes would be mostly formed by complexation of TA with ungelatinized starch. TA in mixtures increased G' and viscosity and decreased frequency dependency of the moduli, thus producing a stronger gel. TA in complexes decreased G' and viscosity at low TA%, thus producing a weak gel, but increased gel strength at high TA%. The storage moduli G' increased depending on the amount of TA involved in non-inclusion complexes. The formation of complexes between WS and TA largely slowed down the digestibility of gelatinized starch. The insights gained in this study provide opportunities to modulate starch techno-functional properties and digestibility in processing of starchy food.

关键词： Trigonella foenum-graecum   Meat emulsions   Meat emulsion stability   Texture attributes   Color attributes   Fat replacement  

摘要： Six meat emulsion treatments were manufactured, depending on the addition of Trigonella seed powder. Meat emulsions were prepared with starch as control treatment, Trigonella seed powder (Tfg) or defatted Trigonella seed powder (Dtfg) in two percentages 2% and 4%. Cooking losses, lipid oxidation degree, meat emulsion stability through measurement of total released fluid, water released, fat released, TPA attributes and color parameters were evaluated. Cooking loss and fat, fluid releases were lower in Tfg and Dtfg samples related to Starch. Also, lipid oxidation was higher (P < 0,05) in Tfg samples than Dtfg or Starch. Hardness, chewiness and gumminess were lower (P < 0,05) in Tfg and Dtfg samples than Starch samples. The a* values in samples with starch were reduced rapidly (P < 0,05) than Tfg and Dtfg values during preservation. These results show that Trigonella Foenum-Graecum seed powder is an efficient candidate for improving quality of emulsion type meat products with vegetable oils as animal fat replacers.

关键词： Protein isolates   Sonication   Physicochemical properties   Chenopodium quinoa   Phaseolus vulgaris and Lens culinaris  

摘要： Sonicated protein isolates were recovered from Chenopodium quinua, Phaseoulus vulgaris and Lens culinaris to develop a functional matrix by assessing the physicochemical and functional properties. The plant protein isolates were prepared from powdered materials followed by sonication in alkaline medium using a Box-Behnken design. pH (6-10), a buffer-to-material ratio (5:1 to 15:1) and sonication time (0-20 min) were taken as independent variables, whereas protein yield was taken as the dependent variable. A pH of 9, 20 min treatment, and a buffer-to-material ratio of 5:1 were the optimal extraction conditions for quinoa and black beans, whereas a 1:10 ratio was suitable for lentils. Sonication in alkaline medium caused partial protein unfolding and these isolates;in turn, the molecular weight affected the emulsifying activity and stability. Moreover, sonication had a strong effect on the gelation temperature, emulsifying activity, the water, and oil sorption. Sonication improved protein yield and exposed amino acids such as glutamic acid, aspartic acid, leucine and glycine. In turn, thiol groups were responsible for the increased in gelation temperature. The better gelling property coupled with high emulsifying property of these proteins show potential application as protein emulsifiers in the production of gels, sausages, and pet foods.

关键词： Functional properties   Optimization   Physicochemical properties   Protein isolate   Response surface methodology   Vicia villosa  

摘要： Vicia villosa )V. villosa ( seed is considered a good source of protein, fiber, and minerals (iron, magnesium, potassium, etc.) and is helpful for human health. This study focused on optimizing the extraction of V. villosa seed protein and investigating the physicochemical and functional properties of V. villosa protein isolate (VVPI) as a food additive. The response surface methodology (RSM) was applied to optimize the extraction process of protein isolate using the face central composite design (FCCD). The optimal conditions for maximum protein yield (12.47%), protein content (87.90 %), and protein solubility (8.17 mg/mL( were obtained under conditions of pH 11 and extraction time of 26 min. The primary VVPI amino acids glutamine (Glu) and asparagine (Asp) were 16.4% and 10.16%, respectively. The results indicated that VVPI had significant solubility, foaming, and emulsifying properties, which the lowest of these properties were observed at the isoelectric point (pI). Also, VVPI showed that it has water holding capacity (WHC) and oil absorption capacity adequate. The denaturation temperature (76.17 degrees C) of VVPI was determined by using a differential scanning calorimeter (DSC). Scanning electron microscopy (SEM) showed that VVPI has a rough surface. Regarding the good nutritional and functional properties of VVPI, it can be recommended to be used in various food formulations as an additive.