Soy molasses and soy solubles are byproducts of the conventional soy protein concentrate and soy protein isolate manufacturing processes,respectively.Conversion of the carbohydrates in these byproducts into ethanol wa...Soy molasses and soy solubles are byproducts of the conventional soy protein concentrate and soy protein isolate manufacturing processes,respectively.Conversion of the carbohydrates in these byproducts into ethanol was examined.Standardized amounts of commercial cellulase enzymes(Novozyme cellulase,β-glucosidase,and pectinase)were added to soy molasses and soy solubles solutions prepared at various solid loading rates(33%,50%,60%,75%,and 80%)to hydrolyze oligosaccharides,followed by fermentation for 96 h using Saccharomyces cerevisiae NRRL Y-2034 and Scheffersomyces stipitis NRRL Y-7124.Ethanol-extracted soybean meal(SBM)carbohydrates were also fermented for 96 h without enzymes.S.cerevisiae and S.stipitis produced about 12.5-45.0 g/L and 6.0-28.0 g/L ethanol,respectively,on molasses and solubles across these solid loading rates.The S.stipitis produced about 6.5-17 g/L ethanol and S.cerevisiae produced about 6.5-22 g/L ethanol on ethanol-extracted carbohydrates.展开更多
The effect of sintering dispersed dispersion and nano-emulsion particles of high molecular weightpolytetrafluoroethylene(PTFE)on a substrate as a function of“melt”time and temperature is described.Folded chain singl...The effect of sintering dispersed dispersion and nano-emulsion particles of high molecular weightpolytetrafluoroethylene(PTFE)on a substrate as a function of“melt”time and temperature is described.Folded chain singlecrystals parallel to the substrate and as ribbons on-edge(with double striations),as well as bands,are produced for longersintering times;particle merger and diffusion of individual molecules,crystallizing as folded chain,single(or few)molecule,single crystals when“trapped”on the substrate by cooling occur for shorter sintering times.It is suggested the observedstructures develop with sintering time,in a mesomorphic melt.The structure of the nascent particles is also discussed.展开更多
The phase stability,elastic properties and electronic structures of three typical Mg-Y intermetallics including Mg_(24)Y_(5),Mg_(2)Y and MgY are systematically investigated using first-principles calculations based on...The phase stability,elastic properties and electronic structures of three typical Mg-Y intermetallics including Mg_(24)Y_(5),Mg_(2)Y and MgY are systematically investigated using first-principles calculations based on density functional theory.The optimized structural parameters including lattice constants and atomic coordinates are in good agreement with experimental values.The calculated cohesive energies and formation enthalpies show that either phase stability or alloying ability of the three intermetallics is gradually enhanced with increasing Y content.The single-crystal elastic constants C_(ij) of Mg-Y intermetallics are also calculated,and the bulk modulus B,shear modulus G,Young's modulus E,Poisson ratio v and anisotropy factor A of polycrystalline materials are derived.It is suggested that the resistances to volume and shear deformation as well as the stiffness of the three intermetallics are raised with increasing Y content.Besides,these intermetallics all exhibit ductile characteristics,and they are isotropic in compression but anisotropic to a certain degree in shear and stiffness.Comparatively,Mg_(24)Y_(5) presents a relatively higher ductility,while MgY has a relatively stronger anisotropy in shear and stiffness.Further analysis of electronic structures indicates that the phase stability of Mg-Y intermetallics is closely related with their bonding electrons numbers below Fermi level.Namely,the more bonding electrons number below Fermi level corresponds to the higher structural stability of Mg-Y intermetallics.展开更多
文摘Soy molasses and soy solubles are byproducts of the conventional soy protein concentrate and soy protein isolate manufacturing processes,respectively.Conversion of the carbohydrates in these byproducts into ethanol was examined.Standardized amounts of commercial cellulase enzymes(Novozyme cellulase,β-glucosidase,and pectinase)were added to soy molasses and soy solubles solutions prepared at various solid loading rates(33%,50%,60%,75%,and 80%)to hydrolyze oligosaccharides,followed by fermentation for 96 h using Saccharomyces cerevisiae NRRL Y-2034 and Scheffersomyces stipitis NRRL Y-7124.Ethanol-extracted soybean meal(SBM)carbohydrates were also fermented for 96 h without enzymes.S.cerevisiae and S.stipitis produced about 12.5-45.0 g/L and 6.0-28.0 g/L ethanol,respectively,on molasses and solubles across these solid loading rates.The S.stipitis produced about 6.5-17 g/L ethanol and S.cerevisiae produced about 6.5-22 g/L ethanol on ethanol-extracted carbohydrates.
文摘The effect of sintering dispersed dispersion and nano-emulsion particles of high molecular weightpolytetrafluoroethylene(PTFE)on a substrate as a function of“melt”time and temperature is described.Folded chain singlecrystals parallel to the substrate and as ribbons on-edge(with double striations),as well as bands,are produced for longersintering times;particle merger and diffusion of individual molecules,crystallizing as folded chain,single(or few)molecule,single crystals when“trapped”on the substrate by cooling occur for shorter sintering times.It is suggested the observedstructures develop with sintering time,in a mesomorphic melt.The structure of the nascent particles is also discussed.
基金This work was financially supported by the National Natural Science Foundation of China(No.51401036)the Hunan Provincial Natural Science Foundation of China(No.14JJ3086),the Research Foundation of Education Bureau of Hunan Province(No.12B001)the Key Laboratory of Efficient and Clean Energy Utilization,College of Hunan Province(No.2015NGQ005).
文摘The phase stability,elastic properties and electronic structures of three typical Mg-Y intermetallics including Mg_(24)Y_(5),Mg_(2)Y and MgY are systematically investigated using first-principles calculations based on density functional theory.The optimized structural parameters including lattice constants and atomic coordinates are in good agreement with experimental values.The calculated cohesive energies and formation enthalpies show that either phase stability or alloying ability of the three intermetallics is gradually enhanced with increasing Y content.The single-crystal elastic constants C_(ij) of Mg-Y intermetallics are also calculated,and the bulk modulus B,shear modulus G,Young's modulus E,Poisson ratio v and anisotropy factor A of polycrystalline materials are derived.It is suggested that the resistances to volume and shear deformation as well as the stiffness of the three intermetallics are raised with increasing Y content.Besides,these intermetallics all exhibit ductile characteristics,and they are isotropic in compression but anisotropic to a certain degree in shear and stiffness.Comparatively,Mg_(24)Y_(5) presents a relatively higher ductility,while MgY has a relatively stronger anisotropy in shear and stiffness.Further analysis of electronic structures indicates that the phase stability of Mg-Y intermetallics is closely related with their bonding electrons numbers below Fermi level.Namely,the more bonding electrons number below Fermi level corresponds to the higher structural stability of Mg-Y intermetallics.
