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关键词： 物理化学   思想政治建设   课程思政   工科  

摘要： 针对工科物理化学课程的特点,深入挖掘专业课程知识中的思想政治元素,分别从传统文化的有机融入、严谨的科学精神和"工匠精神"、辩证唯物主义世界观、可持续发展理念等方面介绍工科物理化学课程思政建设的实践与思考。将思想政治教育有机地渗入教学内容中,提高学生学习的积极性,潜移默化地影响学生的思想信念,将教书和育人真正结合起来,全面落实立德树人的根本任务。

关键词： 物理化学   微课制作   电池  

摘要： 物理化学课程是高校化学、化工、材料、能源、环境等相关专业的核心基础课程,理论性比较强,学习难度比较高,学生学习过程中会觉得困难。微课作为一种新型的以视频为主要载体的教学手段,短小精悍,可以提高学习兴趣。本文主要介绍了物理化学微课《电池》的设计和制作过程。

关键词： Bulk density   Water retention capacity   Water hyacinth compost   Hydrilla verticillata compost   Vegetable waste compost   Response surface methodology  

摘要： The application of compost has been recognized as one of the most promising approaches for preserving soil quality and crop production. The present study exhaustively investigates the impact of Water Hyacinth Compost (WHC), Hydrilla verticillata Compost (HVC) and Vegetable Waste Compost (VWC) on soil nutrient quality and engineering properties [Bulk Density (BD), water retention and specific gravity]. For the study, six different proportions constituting 5, 10, 15, 25, 35 and 45% of the composts by weight of the soil were taken. The soil compost mixtures were evaluated at different periods (0, 15, 30, 45, 60 and 120 days) for various nutrients [Na, Mg, P, K, Ca, Total Organic Carbon (TOC), Total Kjeldahl Nitrogen (TKN)], BD, water retention capacity, change in specific gravity and Cation Exchange Capacity (CEC) values. It was observed that when the percentage of compost was increased to 15?45%, it resulted in enhanced nutrient value of the soil. Also, for WHC, HVC and VWC 60 days was sufficient to improve the soil quality to its maximum extend. Based on the optimized physicochemical properties generated from the Response Surface Methodology (RSM) model, it was found that compared to WHC and HVC, the VWC performed better results viz., generating low BD (0.87 g/cm3), high water retention capacity (45.63%) and degree of saturation (77.49%) of the soil. While WHC, HVC and VWC can be used to improve soil nutrient content and overall physico-chemical parameters in long terms, VWC could be more efficient and beneficial to degraded soil for restoring soil health.

关键词： SnSe   Thin Film   XPS   UPS   Work function   Morphology  

摘要： In this study, tin selenide thin films with different atomic ratio combinations were fabricated utilizing the RF magnetron co-sputtering method. In order to analyze the innate physicochemical properties of the thin films, various characterization tools such as scanning electron microscope (SEM), atomic force microscope (AFM), Xray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), ultraviolet photoelectron spectroscopy (UPS), and contact angle measurements were used. SEM and AFM images revealed that incorporating higher amounts of Se increases the resulting grain size and surface roughness. Additionally, Se incorporated thin films were amorphous in nature, which was confirmed by XRD results. From the XPS spectra, the Sn 3d5/2 peak was deconvoluted into three peaks: (Sn4+, 487 +/- 0.3 eV), (Sn2+, 486.3 +/- 0.3 eV), (Sn0, 484.9 +/- 0.3 eV) and the Sn4+ species only existed in pure Sn thin films potentially due to inevitable surface oxidation. UPS and Kelvin probe (KP) measurements were conducted to calculate work function values. Based on UPS results, the work function values increased from 4.29 eV to 6.01 eV with increasing Se content. Similarly, the work function values from KP measurements increased from 4.84 eV to 5.71 eV with increasing Se content. Using data from contact angle measurements, it was deduced that pure Sn thin films are hydrophobic but become more hydrophilic with increasing Se content.

关键词： Gluten proteins   Starch-lipid complexes   Structure   In vitro digestibility   Physicochemical properties   Cooking methods  

摘要： Herein, we investigated the effects of gluten proteins (Pr) on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid (WS-LA) complexes under various cooking methods (steaming, boiling, and baking). There was no ternary complex formation between WS, LA, and Pr in the samples after different cooking methods. Scanning electron microscopy (SEM) and fluorescence microscopy showed variation in size, structure and distribution of WS-LA of WS-LA-Pr samples after cooking. An increase in the intensity of V-type diffraction peak and thermal stability was observed in steamed and baked samples, however, opposite trend was noticed in boiled sample. Additionally, a higher 1022/995 cm(-1) absorbance ratio was noted in WSLA-Pr sample treated with boiling than other cooking methods. Further, in vitro resistance to enzymatic hydrolysis was improved in samples treated with steaming and baking compared with boiled treated samples. In sum, this study may offer a thorough understanding on how these interactions take place during food processing, to optimize the production and development of new food products with desired microstructure and functionality features. (C) 2021 Elsevier B.V. All rights reserved.

关键词： 物理化学   产出评价   教学改革  

摘要： 物理化学课程包含理论知识和实验教学。针对物理化学比较抽象、理论多、公式多,理解困难等问题,笔者对本专业物理化学的教学现状进行了分析,从教学内容、教学方法、考核体系、思政教育等多个方面提出了课程教学改革的一些见解。实践表明,通过合理安排和整合教学内容,改进教学方法,建立合理的考核体系等多方面的改革,激发了学生学习的主观能动性,提高了学生的科研素养与道德素养。

关键词： Heat moisture treatment   Starch digestibility   Thermal properties  

摘要： In the presented study, starch of two cultivars of field bean was modified via the heat-moisture treatment (HMT) at various moisture contents (15 and 30%) and temperatures (100 and 120 degrees C) to determine HMT effect on its physicochemical properties and digestibility. Non-modified (NM) starches showed only slight variation in prop-erties, with the tested varieties differing only in slowly digestible starch (SDS) and resistant starch (RS) content. The HMT was shown to decrease the swelling power and amylose leaching and higher phase transition temper-atures and wider gelatinization temperature ranges in all modification conditions. These effects were caused by changes in the starch structure, as evidenced by the observed the decrease in relative crystallinity. The changes were the most pronounced in the starches treated at the higher moisture level. The HMT modification modified also starch digestibility. The total content of SDS and RS in non-gelatinized HMT starches modified at 15% mois-ture content was higher than that determined in the starch modified at 30% moisture content. In most gelatinized HMT starches, the SDS content decreased and that of RS did not change significantly compared to the native starch. Despite modified physicochemical properties, those starches still represent a good source of resistant starch. (c) 2021 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http:// ***/licenses/by-nc-nd/4.0/).

关键词： 高温物理化学   双语教学   移动互联网学习  

摘要： 一流的本科教育要求培养全面发展的复合型、国际型人才，双语甚至全英文教学势在必行。以典型工科专业基础课程高温物理化学为教学模式的创新与实践对象，提出了将“移动互联网学习”及“双语教学”应用到课程各个教学环节的改革思路。深入探讨了高温物理化学课程双语建设的具体方案及教学实践，对课程内容建设、课堂教学建设以及课程平台建设都提出了具体建议并进行了实践，以期为冶金类专业课双语教学的开展提供参考。

关键词： 物理化学   教学改革   实践  

摘要： 物理化学是化学学科的一个重要分支,是从物理变化与化学变化的联系入手,运用物理学的理论和手段,研究化学变化的基本规律。物理化学是高等农林院校中生物工程、食品科学与工程、环境科学及环境工程、农药、兽药等专业学生的必修专业基础课。由于该课程理论性强、概念抽象难懂,公式定律相对较多,学生普遍感到比较难学。本文针对该课程的特点和要求,对物理化学的课堂教学进行了积极的探索和尝试。

关键词： 字母符号   规范书写   量和单位   化学元素   分子物理学   物理化学   核素符号   正体  

摘要： 根据GB3102.8-93《物理化学和分子物理学的量和单位》的规定,现将化学元素和核素符号书写的规范要求介绍如下:①元素或核素的单字母符号均用正体大写,双字母符号首字母正体大写,第二个字母用正体小写。