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关键词： 物理化学   混合式教学   SPOC   翻转课堂   药学专业   问题与对策   教育  

摘要： 齐齐哈尔医学院作为一所应用型本科院校,药学专业的物理化学教学面临着课时短、内容多的矛盾。为激发学生学习主动性,充分利用优质资源和课内外时间,物理化学教学团队开展了“SPOC联合翻转课堂”模式的混合式教学,在教学实践过程中遇到了一些突出问题,通过对问题的不断总结和分析,提出了相应的优化对策。这些策略将为同类院校药学专业物理化学的混合式教学改革提供参考。

关键词： 金纳米粒子   双面神纳米粒子   异向生长   实验教学   科学前沿  

摘要： 设计了一个还原法制备金溶胶,并进一步合成具有双面神结构的金-聚丙烯酸铵纳米粒子的本科生化学实验。首先,采用溶胶法合成金纳米粒子,然后,聚丙烯酸通过异向生长与金纳米粒子形成具有双面神结构的纳米粒子。本实验可以锻炼学生制备纳米材料的能力,熟悉金纳米粒子的制备方法及其纳米尺度的特殊性质,并掌握仪器设备的使用,认识纳米尺度可操控材料的结构,得到金-聚丙烯酸铵双面神纳米粒子,使学生进一步了解科学前沿,提升科学素养。

关键词： 物理化学课程改革   分层次教学   内容细分   翻转课堂  

摘要： 物理化学是武汉大学生物、环境、药学和动力机械等非化学专业学生的基础专业课程,目前教学中存在教材不统一,课时不足等亟需解决的问题,本文结合物理化学课程的特点,融合各专业特色,在教学内容和方法等方面进行细分,以提高教学质量、激发学生学习热情为目的,对教学全过程进行积极的教学思考和有益的探索,让学生与物理化学产生了共鸣,引起了他们的学习兴趣。

关键词： Fruit powders   Vegetable powders   Physiochemical properties   Packing   Microstructure   Film drying  

摘要： Physicochemical, packing and microstructural properties of beet, blueberry, carrot, and cranberry powders produced by hot-air drying (HAD), freeze drying (FD), and a film drying method (InfriDri (R) Process (IFD)) were evaluated. Higher bulk and tapped densities were recorded in the IFD powders than other powders. The IFD powders had a lower Hausner ratio and compressibility index, a higher wettability index, and were less hygroscopic compared to other powders. The IFD powders had a smooth and flaky appearance while other powders exhibited a more irregular and porous morphology. Total phenolic content (TPC) of the IFD beet and carrot powders was 20.95% and 30.43% higher than that produced by HAD, and 3.42% and 7.96% higher than those from FD, respectively. Similarly, the beet and carrot powders from IFD exhibited an antioxidant activity 21.45% and 11.52% higher than that from the HAD method, and 14.84% and 14.43% higher than the FD counterparts, respectively. (c) 2021 Elsevier B.V. All rights reserved.

关键词： 物理化学-高等教育-教材  

ISBN: (纸本)9787030640154

摘要： 本书内容包括化学热力学、电化学、化学动力学、表面化学、胶体化学和结构化学等共12章。根据学科发展和农林院校的教学要求，适当强化了化学动力学、表面化学与胶体化学的内容，简单介绍结构化学、光谱学的内容。全书内容分为三个层次，第一层次是教学要求的基本内容；第二层次是深入提高的内容，用星号标出；第三层次是拓宽知识面内容。为了帮助学生阅读和理解，对第二和第三层次的内容提供相应的影像资料，供学生参考。

关键词： crop residues   degree of swelling   digestibility   freeze-thaw stability   principal component analysis  

摘要： Cassava stems contain up to 40% starch (by dry mass) and are currently discarded as agricultural waste. The current study aims to understand the physicochemical traits of cassava stem and root starches for investigating trends in industrial cassava applications. In total, 11 traits of both cassava stem and root starches of 15 genotypes are investigated. All the examined traits of cassava root and stem starches vary by genotype. The amylose contents of root and stem starches are in the range of 19.0-33.0% and 18.44-34.51%, respectively. The resistant starch of root and stem starches are in the range of 1.72-17.72% and 4.42-13.37%, respectively. Only the starch content, solubility, and swelling power of root starches are significantly higher than those of stem starches. The root starch gel is more stable than the stem starch gel after the fourth and fifth freeze-thaw cycles. Furthermore, principal component analysis calculated based on starch and amylose contents, degree of swelling, digestibility, and freeze-thaw stability demonstrates that genotypes GW46, GW88, S1, E26, and GC49 gain higher scores than control varieties South China 12 and South China 205, which are the most favorable ones by farmers in China because of good root yields.

关键词： Eleusine coracana L   physicochemical properties   in vitro digestibility   preparation methods   resistant starch  

摘要： In this study, the structural, physicochemical and digestion characteristics of finger millet-resistant starch (FRS) prepared by ultrasonic (UP-FRS), ultrasonic-autoclaving (UAP-FRS), enzymolysis (EP-FRS) and ozonation (OP-FRS) were studied. Different preparation methods have different degrees of damage to the morphological structure and granular shape of the starch, but the resistant starch obtained by ultrasonic, ultrasonic-autoclaving and enzymolysis exhibited a same crystallinity pattern (B-type polymorph), and typical V-type modified starch was obtained by ozone treatment. That caused them to have different physicochemical properties. The solubility (8.2%) and swelling power (2.5%) of OP-FRS were the smallest;the sedimentation value of the UAP-FRS increased steadily with the increase of time and showed the largest (16.7%). UP-FRS required the most energy for complete gelatinization (Delta H, 145 J g(-1)), and the gelatinization temperature range of the samples was significantly different (P < 0.05). In addition, UP-FRS and OP-FRS had strong anti-digestion ability in vitro, and their digestion rate was lower than 30%. All these results are expected to provide information on the preparation and application of FRS, and may indicate that the specific processing of food before consumption could be used as new pathways for regulating the digestibility properties of food.

关键词： Coffea arabica   Coffea canephora   Temporal dominance of sensations  

摘要： The study aimed to assess the dominant sensory attributes and preference for cold brews prepared with different coffee species under different brewing conditions. Four beverages were brewed using Arabica and Robusta coffees with either a coarser coffee grind and extraction at 5 degrees C or a finer grind and extraction at 15 degrees C. Coffee flavor and bitter taste were dominant sensory attributes of all beverages, regardless of material and preparation. While there were no differences in preference, the composition and dominant sensory attributes differed among the cold brews. The use of different coffee species had a greater impact on the composition and the perception of the attributes of the cold brews than brewing conditions. Sourness and coffee flavor were more dominant in Arabica cold brews, which had higher trigonelline content and acidity, but bitter taste dominance was further reported. Meanwhile, bitterness and astringent sensation were more dominant in Robusta cold brews, with higher caffeine and total chlorogenic acid content;however, a high coffee flavor dominance was also observed.

关键词： Animals  

摘要： This research evaluates beef burger patties made with meat from animals fed with the addition of 0.0%, 0.5%, 1.0%, and 1.5% lauric acid as a diet supplement. Beef burger patties showed no change (p > .05) in most physicochemical characteristics (centesimal composition, cooking loss, water activity, color parameters), lipid oxidation, and fatty acid (FA) concentrations. The pH, C12:0 and conjugated linoleic acid (CLA) concentration of beef burger patties from young bulls fed with 1.5% lauric acid were higher (p < .01) compared animals without lauric acid in diet. Shear force of beef burger patties from young bull meat fed with 1.0 and 1.5% of lauric acid presented lower cut resistance compared with others treatments. The inclusion of up to 1.5% lauric acid improves the CLA concentration and softness of beef burger patties. Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the FA composition of beef burgers patties. Novelty impact statement Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the fatty acids composition of the beef burger. Inclusion of up to 1.5% lauric acid in the Nellore steers diet is recommended because improves conjugated linoleic acid content and softness of beef burger from raw meat.

关键词： Metabolic network   Homology modelling   Antimalarial drugs   Virtual screening   Inhibitors   Drug target  

摘要： The increased resistance to the currently effective antimalarial drugs against Plasmodium falciparum has necessitated the development of new drugs for malaria treatment. Many proteins have been predicted using various means as potential drug targets for the treatment of the P. falciparum malaria infection. Meanwhile, only a few studies went on to predict the 3-dimensional (3D) structure of potential target. Therefore, this study aimed to predict potential antimalarial drug targets against the deadliest malaria parasite P. falciparum as well as to determine the 3D structure and possible inhibitors of one of the targets. We employed machine learning approach to predict suitable drug targets in P. falciparum. Five of the predicted protein targets were considered as potential drug targets as they were non-homologous to their human counterparts. Out of these, we determined the physicochemical properties, predicted the 3D structure and carried out docking-based virtual screening of P. falciparum RNA pseudouridylate synthase, putative (PfRPuSP). The PfRPuSP was one of the potential five target proteins. Homology modelling and the ab initio methods were used to predict the 3D structure of PfRPuSP. Then, a compound library of 5621 molecules was constructed from PubChem and ChEMBL databases using 5-fluorouridine as the control inhibitor. Docking-based virtual screening was performed using Autodock 4.2 and Autodock Vina to select compounds with high binding affinity. A total of 11 compounds were selected based on their binding energies from 881 compounds which were manually examined after docking. Seven of the 11 compounds that exhibited remarkable interactions with the residues in the active sites of PfRPuSP were analysed. These compounds performed favourably when compared to the control inhibitor and predicted to bind better than 5-fluorouridine. These seven compounds are suggested as new potential lead structures for antimalarial treatment.