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Morphology control and optical properties of ZnO nanostructures grown by ultrasonic synthesis
Morales-Flores, N.,Galeazzi, R.,Rosendo, E.,Diaz1d, T.,Velumani, S.,Pal, U. Techno-Press 2013 Advances in nano research Vol.1 No.1
ZnO nanostructures of rod-like, faceted bar, cup-end bars, and spindle shaped morphologies could be grown by a low power ultrasonic synthesis process. pH of the reaction mixture seems to plays an important role for defining the final morphology of ZnO nanostructures. While the solution pH as low as 7 produces long, uniform rod-like nanostructures of mixed phase (ZnO and $Zn(OH)_2$), higher pH of the reaction mixture produces ZnO nanostructures of different morphologies in pure hexagonal wurtzite phase. pH of the reaction as high as 10 produces bar shaped uniform nanostructures with lower specific surface area and lower surface and lattice defects, reducing the defect emissions of ZnO in the visible region of their photoluminescence spectra.
Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
Alfonso Topete-Betancourt,Juan de Dios Figueroa Ca´rdenas,Adriana Lizbeth Rodrı´guez-Lino,Elvira Rı´os-Leal,Eduardo Morales-Sa´nchez,He´ctor Eduardo Martı´nez-Flores 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
Acrylamide can be generated from food componentsduring tortilla chips frying. Thus, the aim of thisresearch was to study different nixtamalization processesas traditional (TNP) with lime [Ca(OH)2], ecological(ENP) with CaCO3, classic nixtamalization (CNP) thatuses wood ash and extrusion (EXT) with no Ca?2 sourceon mitigating the acrylamide formation in deep-fat fryingtortilla chips. Acrylamide quantification was done throughHPLC–UV. Lower acrylamide content in tortilla chips wasfor CNP with 46.3 lg/kg, followed by TNP with 55.0 lg/kg, ENP with 694.6 lg/kg and EXP with 1443.4 lg/kg. Differences in acrylamide values among samples can berelated to effect of cations (Ca2?, Mg2?, Fe2?, Zn2?, Na?and K?) present in wood ashes, lime and salts used as rawmaterials. Correlation of (r = 0.85; p\0.0005) wasobserved in color of tortilla chips, moisture, texture, blisters,and oil with acrylamide. Nixtamalization process is aneffective and inexpensive strategy for acrylamidemitigation.