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Enhanced Strength–Corrosion Synergy of 6061Al Casting Alloy Through Erbium Addition
Guilan Xie,Puli Cao,Daibo Zhu,Jingxin Li,Chaohua Jiang,Juan Li,Yang Liu,Jirong Liu,Yulong Zhu 대한금속·재료학회 2023 METALS AND MATERIALS International Vol.29 No.12
The purpose of this work is to investigate the effect of Er on mechanical properties and corrosion behavior of 6061 alloys. Thetensile strength and corrosion resistance of the 6061 alloys first enhanced and then declined synergistically with the increaseof Er content. Microstructure analysis revealed that the morphology, composition, and potential of secondary phases changedsignificantly as Er content changed. When the Er content is 0.6 wt%, the needle-like β-AlFeSi phases transformed into thegranular AlFeSiEr phases, which led to an increase in the tensile strength of the 6061 alloys. At the same time, compared withthe acicular β-AlFeSi phases, the granular AlFeSiEr phases own a lower potential difference with α-Al, which weakened thecorrosion of the micro-galvanic couples. However, as the Er content is higher than 0.6 wt%, the granular AlFeSiEr phaseschanged to block-shaped, which can adversely affect the tensile strength and corrosion resistance of the 6061 alloys. EISresults show that, compared with the acicular β-AlFeSi phases, the 6061 alloys with granular AlFeSiEr phases form moreuniform oxide films and exhibit better corrosion resistance. This study indicates that through appropriate Er addition, thesynergistic enhancement of tensile strength and corrosion resistance of the 6061 alloys can be obtained, which is of greatsignificance for the strengthening and long-term service of aluminum alloys.
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Yu Feng,Yutao Liu,Mingming Yuan,Guilan Dong,Hongxia Zhang,Tongmei Zhang,Lianpeng Chang,Xuefeng Xia,Lifeng Li,Haohua Zhu,Puyuan Xing,Hongyu Wang,Yuankai Shi,Zhijie Wang,Xingsheng Hu 대한암학회 2022 Cancer Research and Treatment Vol.54 No.3
Purpose To investigate the feasibility of biomarkers based on dynamic circulating tumor DNA (ctDNA) to classify small cell lung cancer (SCLC) into different subtypes. Materials and Methods Tumor and longitudinal plasma ctDNA samples were analyzed by next-generation sequencing of 1,021 genes. PyClone was used to infer the molecular tumor burden index (mTBI). Pre-treatment tumor tissues [T1] and serial plasma samples were collected (pre-treatment [B1], after two [B2], six [B3] cycles of chemotherapy and at progression [B4]). Results Overall concordance between T1 and B1 sequencing (n=30) was 66.5%, and 89.5% in the gene of <i>RB1</i>. A classification method was designed according to the changes of <i>RB1</i> mutation, named as subtype Ⅰ (both positive at B1 and B2), subtype Ⅱ (positive at B1 but negative at B2), and subtype Ⅲ (both negative at B1 and B2). The median progressive-free survival for subtype Ⅰ patients (4.5 months [95%CI: 2.6-5.8]) was inferior to subtype Ⅱ (not reached, p<0.0001) and subtype Ⅲ (10.8 months [95%CI: 6.0-14.4], p=0.002). The median overall survival for subtype Ⅰ patients (16.3 months [95%CI: 5.3-22.9]) was inferior to subtype Ⅱ (not reached, p=0.01) and subtype Ⅲ (not reached, p=0.02). Patients with a mTBI dropped to zero at B2 had longer median overall survival (not reached vs. 19.5 months, p=0.01). The changes of mTBI from B4 to B1 were sensitive to predict new metastases, with a sensitivity of 100% and a specificity of 85.7%. Conclusion Monitoring ctDNA based <i>RB1</i> mutation and mTBI provided a feasible tool to predict the prognosis of SCLC.
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Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread
Wang Jingjing,Bai Han,Zhang Ran,Ding Guoao,Cai Xuran,Wang Wei,Zhu Guilan,Zhou Peng,Zhang Yan 한국미생물·생명공학회 2023 Journal of microbiology and biotechnology Vol.33 No.12
The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.
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