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关键词： 物理化学   教学   讲课技巧   课程评价  

摘要： 作为初次参与"物理化学"课程教学的年轻老师,总结了课程教学的心得体会:丰富知识储备,生动课堂引入,注意讲课技巧和完善课程评价。不断提高自身素质,充分发挥学生的主观能动性,争取早日成为一名"四有"好教师。

关键词： 物理化学   教学改革   创新精神   实践能力  

摘要： 物理化学是用物理的方法来解释化学现象的一门重要的专业基础课程,其理论抽象、公式冗杂、推理繁琐,长期以来,存在着教师授课难,学生理解更难这样的双向难题。通过改革传统的教学模式、教学内容、考核方式,使理论和实践紧密结合,从而提高学生对物理化学课程的学习兴趣,进而增强实践能力,培养其创新精神,提升教学质量。

关键词： 物理化学学报   学术刊物   中国化学会   工程学院   编辑部编辑   同行评议   征稿简则   网络版  

摘要： 《物理化学学报》是由中国科学技术协会主管、中国化学会与北京大学共同主办、北京大学化学与分子工程学院物理化学学报编辑部编辑出版的学术刊物,月刊,向国内外公开发行,刊载物理化学领域具有原创性的基础研究和应用研究的成果。遵循国际通行的办刊惯例,实行主编、副主编负责制;所有刊出稿件都必须经过同行评议。从1997年起被SCI收录。2021年网络版首次在线发布平均时间41天。

关键词： 物理化学实验   科研训练   趣味性教学  

摘要： 物理化学实验课程作为大学理工科专业本科生的专业必修课,是一门从工程性到综合性都极强的课程,学好物理化学实验课程对培养学生的综合分析能力和工程实践能力具有十分重要的作用。在物理化学实验课程教学改革探索中,通过引入科研训练及趣味性教学相结合的教学模式,能够激发学生学习兴趣和积极性,提高课程教学质量,培养具有创新性的综合性人才。

关键词： PBL教学法   以学生为中心   实验教学   混合式教学  

摘要： 依托自建物理化学实验在线开放课程及网络教学资源,在物理化学实验课程中开展了线上线下混合式教学。“以问题为导向,以学生为中心”设计课程教学,开展探究式学习和过程性评价。通过课前线上预习、线下课堂教学和课后答疑指导等环节,实现了学生能力的进阶式培养,提高学生的自主学习能力、综合能力和创新能力。为高等学校实验类课程线上线下混合式教学模式的探索提供了范式。

关键词： Zein   Hyperoside   Polyphenol   Pectin   Complex nanoparticle   Stability  

摘要： Hyperoside (HYP) has various potential benefits, however, its low water-solubility and poor bioavailability have restricted its application. Here, HYP-loaded zein-tea polyphenols (TP)-pectin ternary complex nanoparticles (Z/TP/P-HYP) were prepared by the antisolvent precipitation method for HYP delivery. The formed Z/TP/P-HYP are negatively charged spherical particles with a size of 246 nm, and have the highest HYP encapsulation efficiency (94.2%) at TP was 0.25 mg/mL. Fourier transform infrared spectroscopy revealed that hydrogen bonding, electrostatic interactions, and hydrophobic effects were major interactions to Z/TP/P-HYP formation. Differential scanning calorimetry confirmed that encapsulated HYP was in an amorphous state. Freeze-dried Z/TP/P-HYP displayed good water-redispersibility and high particle yield (95.2%). Z/TP/P-HYP exhibited improved pH (2.0-8.0) and ionic (0-500 mM) stability. Furthermore, Z/TP/P-HYP demonstrated stronger antioxidant properties than free HYP and provided HYP sustained release under simulated gastrointestinal conditions. Therefore, Z/TP/P-HYP have great potential as an effective HYP delivery system for applications in foods.

关键词： 物理化学   AP   三维纳米网格结构   冰模板法   空心微球   热分解性能  

摘要： 为了促使高氯酸铵(AP)在更低的分解温度下获得更高的放热量,通过对其粒径、形貌和微结构调控,来改善AP的热分解性能;采用冰模板法结合冷冻干燥技术来构筑AP的分级结构空心微球(HM-AP),通过场发射扫描电子显微镜(FE-SEM)、X射线粉末衍射(XRD)、差示扫描量热仪(DSC)、比表面积和孔径分析仪、TGA-FTIR热红联用仪,对其形貌、微结构以及热分解性能进行表征。结果表明,HM-AP的表观形貌为三维纳米网格结构聚集而成的开口空心微球,微球直径约0.5~2μm,网格中AP的粒径约20nm;HM-AP包含大量的中孔(孔径2~6nm),比表面积为6.94m^(2)/g,孔体积为0.0237cm^(3)/g。由于纳米尺寸效应和分级结构效应,HM-AP在DSC曲线上仅有一个尖锐放热峰,分解峰温较原料AP的高温分解(HTD)峰温提前了123.2℃,放热量是原料AP的7.6倍,表观活化能从原料AP的185.89kJ/mol降低到170.67kJ/mol,说明HM-AP的热分解效率和速率较原料AP得到显著改善。

关键词： Molten salt method   MnTiO3   DFT   Mott-Schottky   XPS  

摘要： Pure manganese titanate (MnTiO3) powder was successfully synthesized by means of the molten salt method, at 1000 degrees C for 3 h. The effect of salts used during the synthesis process was evidenced by X-ray diffraction (XRD). Structural parameters were calculated by the Rietveld refinement, where a crystallite size of 292 nm was estimated. Ultraviolet-Visible (UV-Vis) spectroscopy showed that MnTiO3 displays a wide light absorption range, from 200 nm to 800 nm. Through first-principles calculations, the band structure and density of states for ilmenite-type MnTiO3 were estimated, where an indirect band gap of 3.4 eV was obtained. Atomic composition and chemical bonds were determined by X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared spectroscopy (FT-IR), respectively. Electrochemical properties of MnTiO3 were analyzed using the Mott-Schottky curve, where an n-type semiconducting behavior and a flat band potential (Efb) of 1.41 V (vs NHE at pH = 0) were observed.

关键词： 征订工作   中国科学院院士   名誉主编   物理化学学报   学术刊物   北京大学   中国化学会   交叉学科  

摘要： 2022年全国报刊杂志征订工作已经开始,敬请向贵单位推荐订阅2022年《物理化学学报》。《物理化学学报》是由中国科学技术协会主管,中国化学会和北京大学共同主办,北京大学化学与分子工程学院学报编辑部编辑出版的学术刊物。设有"通讯"、"展望"、"专论"、"综述"、"论文"等栏目,报导物理化学学科及交叉学科的基础研究及应用研究的创新成果。中国科学院院士唐有祺先生担任名誉主编,中国科学院院士、北京大学刘忠范教授担任主编;编委会中有14位两院院士,1位加拿大科学院院士,2位海外学者。

关键词： No sugar added spread   Chocolate   Inulin   Maltitol   Vitamin D   Fortification  

摘要： Vitamin D and magnesium-calcium carbonate nanoparticles were used to fortify a newly developed healthy chocolate spread formulated with inulin and maltitol as sugar replacers and alternative to palm oil to reduce the concentration of saturated fatty acid. These samples were compared with well-known commercially available chocolate spreads in terms of rheology, polyphenols content and in vitro digestion, sensory attributes and willingness to buy. The fortified chocolate spreads showed comparable if not better acceptability than the current products on the market and over 80% of the participants were inclined to buy and 66% prepared to spend 10 to 15% more money on the product enriched with the three micronutrients. The results also demonstrate that the incorporation of nanoparticles could affect the rheological and physio-chemical properties of the formulations and an appropriate ratio between the fat phase and particles seems an important factor to consider.