摘要：With the development of nanobiotechnology,the carbon nanotubes(CNTs)and protein hybrids system has attracted an increasing attention for great potential application in nanotechnology,medicine,smart materials,light industry,and *** this review,the main preparation processes,impact factors,measurement of interactions and potential applications of CNTs/protein are presented from the aspect of ***,the proper forces detection methods are illustrated comprehensively to complete the quantitative *** force microscope(AFM)and surface force apparatus(SFA)experiments are described in detail to confirm the powerful function in measuring the interaction *** addition,the impact of different protein structures(amino acid residues,αHelix,polypeptide chain,and assembled subunits)on interactions between CNTs and protein is presented and different amino acid residues may intervene largely on *** to the relatively little knowledge about the structure,function,and spatial orientation of proteins interaction with CNTs surface,we assume that the key problem is how to prepare CNTs and protein specimen with unique structure(such as the variation of secondary and tridimensional structure of protein or the single CNTs)to investigate the interaction forces instead of the designed,preparation,and detection methods.

摘要：Mango fruit （Mangifera indica） is very rich in fibre and vitamin C which are the required nutrients for good health and easy digestion of food in human body system. However, the fruit is highly perishable in its natural state after harvest due to the chemical deterioration and environmental effects. Due to the perishable nature, abundant wastage during the production season and relative scarcity during the off season were recorded by farmers. Processing the fruit into the form that can easily be stored, preserved, packaged, transported or consumed is crucial to having the product all the year round. Besides, mango juice can be consumed freshly, processed into dry powder, mixed or blended with other juice to make fruit jams, or evaporated to concentrates. These products have a lot of potential in food and beverage industries for export and foreign exchange earnings. Therefore, a small scale machine to process mango fruits to high quality juice is highly essential to reduce the postharvest loss and then add value to the commodity. To achieve this purpose, an abrasion-macerating device （AMD） was designed, fabricated and tested for small scale mango juice extraction. Design considerations focused on the techno-economic status of the micro and small scale fruit juice processors who are the intended users of the machine. The major components of the machine included hopper, perforated drum, screw conveyor, juice outlet, waste outlet, frame, electric motor and motor stand. Other components included screw shaft, the juice collector, top cover and the transmission system. In operation, the screw conveyor conveys and presses the mango fruits against the perforated roughened drum. The abrasion/tearing process of the screw on the flesh of the fruit and further pressing against the drum squeeze enough juice out of the fruit. The juice extracted is drained through the perforated mesh of the juice channel into the juice outlet from where it is collected while the residual waste is

摘要：With the aim of to valorise red grape pomace and to reduce its environmental impact, the production of enzymatic preparations appear as an interesting choice. Statistical experimental Plackett-Burman designs were applied for the selection of relevant medium components and culture conditions for cellulase, xylanase, polygalacturonase and tannase production by Aspergillus awamori, in solid-state fermentation on red grape pomace. Ten variables were tested： initial moisture content （IMC）, particle size （PS）, temperature, initial pH, time of cultivation, mixing （Mx）, and additions of： fructose, tannic acid, sodium phosphate, and ammonium sulphate （ASA）. Results indicate that the production of each enzyme was affected in a distinct way by the different variables. Also, for each of the enzyme activities considered, IMC must be carefully controlled, and optimized above 65%; PS and Mx, must not be taken into account and ASA must be discarded. The other variables studied, must be selected according to the enzyme activity that will be favored.

摘要：Levulinic acid（LA） has been identified as a promising green,biomass derived platform *** surface analysis（RSA） with a four-factor-five-level central composite design（CCD） was applied to optimize the hydrolysis conditions for the conversion of bamboo（Phyllostachys Praecox ***） shoot shell（BSS） to LA catalyzed with ionic liquid [C4mim]*** effects of four main reaction parameters including temperature,time,C[C4mim]HSO4（initial [C4mim]HSO4 concentration） and XBSS（initial BSS intake） on the hydrolysis reaction for yield of LA were analyzed.A quadratic equation model for yield of LA was established and fitted to the data with an R2 of 0.9868,and effects of main factors and their corresponding relationships were obtained with *** validation and results of CCD showed good correspondence between actual and predicted *** analysis of variance（ANOVA） of the results indicated that the yield of LA in the range studied was significantly（P＆lt;0.05） affected by the four *** optimized reaction conditions were as follows：temperature of 145 ℃,time of 103.8 min,C[C4mim]HSO4 of 0.9 mol.L-1 and XBSS of 2.04%（by mass）,respectively.A high yield [（71±0.41）%（by mol）,triplicate experiment] was obtained at the optimum conditions of temperature of 145 ℃,time of 104 min,C[C4mim]HSO4 of 0.9 mol.L-1 and XBSS of 2%（by mass）,which obtained from the real experiments,concurred with the model prediction [73.8%（by mol） based on available C6 sugars in BSS or 17.9%（by mass） based on the mass of BSS],indicating that the model was adequate for the hydrolysis process.

摘要：为研究冬枣振动采收过程中果实的运动规律和脱落轨迹,采用改装的电动往复锯连接自制振动采摘头对树枝进行高速振动,用高速相机记录不同振动频率(15、20、25 Hz)下冬枣果实的运动轨迹,对高速视频进行分析,计算在振动过程中的枣果脱落类型、脱落时间和运动轨迹,以及果实脱落时的速度、加速度和惯性力。结果表明:1)冬枣果实的主要脱落类型是旋倾型,15、20和25Hz时,旋倾型脱落的果实个数比例分别为81%、66%和78%,参考已有研究经验,冬枣机械收获宜选用连续式振动设备;2)随着振动频率的增大,果实的平均脱落时间减小,3个频率的果实脱落时间分别为1.71、0.54和0.43s,15Hz时果实脱落时间与20和25Hz时的果实脱落时间存在显著性差异,而20与25Hz时的果实脱落时间无显著性差异;3)果实的速度和加速度随着振动频率的增大而增大,但不同频率的果实平均脱落惯性力不存在显著性差异,3个频率下分别为0.48、0.43和0.49N。本研究结果可为机械收获装备的设计选型与研发提供理论依据。