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The conventional pretreatment methods for mine water generally include coagulation, sedimentation (flotation), and filtration. However, large equipment footprint, long processing time and pollution from coagulants and flocculants have been limiting the further development of underground mine water treatment. In this light, we designed an underground mine water pretreatment device based on ultrasonic atomization for clarifying and pre-softening mine water so that the turbid mine water could be treated to meet the needs of underground production, firefighting, and dust reduction. We conducted indoor experiments on mine water clarification and pre-softening treatment using water and rock samples from the field mined-out area. The results show that: (1) This method can clarify black-gray turbid mine water with a large amount of solid impurities, effectively removing insoluble solid impurities in the water. (2) Ultrasonic atomization reduces the total hardness of the water by 72.24%. The milligram equivalent concentration of Ca2+ is reduced from 5.33 mg/L to 0.81 mg/L and the milligram equivalent concentration of Mg2+ drops from 5.23 mg/L to 2.13 mg/L, with little impact on pH. (3) The water from the mined-out area after ultrasonic atomization can meet the requirements of sprinkling in underground firefighting, spraying in dust reduction, the mining process of coal mining equipment, and the use of cooling water.

This study evaluated the potential of using combined relaxation (CRelax) spectra within time-domain nuclear magnetic resonance (TD-NMR) measurements to predict meat quality. Broiler fillets affected by different severities of the wooden breast (WB) conditions were used as case-study samples because of the broader ranges of meat-quality variations. Partial least squares regression (PLSR) models were established to predict water-holding capacity (WHC) and meat texture, demonstrating superior CRelax capabilities for predicting meat quality. Additionally, a partial least squares discriminant analysis (PLS-DA) model was developed to predict WB severity based on CRelax spectra. The models exhibited high accuracy in distinguishing normal fillets from those affected by the WB condition and demonstrated competitive performance in classifying WB severity. This research contributes innovative insights into advanced spectroscopic techniques for comprehensive meat-quality evaluation, with implications for enhancing precision in meat applications. [ABSTRACT FROM AUTHOR]

The deterioration of wooden breast myofibrillar protein (WBMP) causes a decline in its processing performance, and the protein becomes easier to oxidize. Previous studies have revealed that the use of (-)-epigallocatechin-3-gallate (EGCG) may improve the physicochemical properties and oxidative stability of proteins in aqueous solutions. The effects of varying concentrations (0.01%, 0.02%, 0.03%, and 0.04% w/v) of EGCG on the physicochemical properties of a WBMP emulsion (1.2% WBMP/10% oil) and the inhibition of lipid and protein oxidation were studied. The results revealed that a moderate dose of EGCG (0.03%) could significantly (p < 0.05) improve the emulsion activity index (4.66 ± 0.41 m2/g) and emulsion stability index (91.95 ± 4.23%), as well as reduce the particle size of the WBMP emulsion. According to the micrographs and cream index, 0.03% EGCG retarded the phase separation by stopping the aggregation of droplets and proteins, thus significantly improving the stability of WBMP emulsions. During storage at 50 °C for 96 h, 0.03% EGCG inhibited lipid oxidation (lipid hydroperoxide and 2-thiobarbituric acid-reactive substance formation) and protein oxidation (carbonyl formation and sulfhydryl loss). In contrast, lower and higher EGCG concentrations (0.01%, 0.02%, and 0.04%) demonstrated shortcomings (such as weak antioxidant capacity or protein over-aggregation) in improving the quality and oxidation stability of the emulsion. In conclusion, a moderate dose of EGCG (0.03%) can be used to improve the quality and shelf life of WBMP emulsions. [ABSTRACT FROM AUTHOR]

Secretory phospholipase A2s (sPLA2s) are found in a wide range of organisms from bacteria to higher plants and animals and are involved in varied and cellular processes. However, roles of these enzymes in microbial pathogens remain unclear. Here, an sPLA2 (BbPLA2) was characterized in the filamentous insect pathogenic fungus, Beauveria bassiana. BbPLA2 was exclusively expressed in insect hemolymph‐derived cells (hyphal bodies), and its expression was induced by insect‐derived nutrients and lipids, and nutrient starvation. High levels of secretion of BbPLA2 were observed as well as its distribution in hyphal body lipid drops (LDs). Overexpression of BbPLA2 increased the ability of B. bassiana to utilize insect‐derived nutrients and lipids, and promoted LD accumulation, indicating functions for BbPLA2 in mediating LD homeostasis and assimilation of insect‐derived lipids. Strains overexpressing BbPLA2 showed moderately increased virulence, including more efficient penetration of the insect cuticle and evasion of host immune responses as compared to the wild type strain. In addition, B. bassiana‐activated host immune genes were downregulated in the BbPLA2 overexpression strain, but upregulated by infections with a ΔBbPLA2 strain. These data demonstrate that BbPLA2 contributes to LD homeostasis, assimilation of insect‐derived lipids, and repression of host immune responses. [ABSTRACT FROM AUTHOR]

The physicochemical properties and microstructure of hybrid hydrogels prepared using sodium alginate (SA) and chondroitin sulfate (CS) extracted from two animal sources were investigated. SA-based hybrid hydrogels were prepared by mixing chicken- and bovine-derived CS (CCS and BCS, respectively) with SA at 1/3 and 2/3 (w/w) ratios. The results indicated that the evaporation water loss rate of the hybrid hydrogels increased significantly upon the addition of CS, whereas CCS/SA (2/3) easily absorbed moisture from the environment. The thermal stability of the BCS/SA (1/3) hybrid hydrogel was higher than that of CCS/SA (1/3) hybrid hydrogel, whereas the hardness and adhesiveness of the CCS/SA (1/3) hybrid hydrogel were lower and higher, respectively, than those of the BCS/SA (1/3) hybrid hydrogel. Low-field nuclear magnetic resonance experiments demonstrated that the immobilized water content of the CCS/SA (1/3) hybrid hydrogel was higher than that of the BCS/SA (1/3) hybrid hydrogel. FTIR showed that S=O characteristic absorption peak intensity of BCS/SA (2/3) was obviously higher, suggesting that BCS possessed more sulfuric acid groups than CCS. SEM showed that the hybrid hydrogels containing CCS have more compact porous microstructure and better interfacial compatibility compared to BCS. [ABSTRACT FROM AUTHOR]

The effects of Enicilium roqueforti and Penicilium nalgiovense on the physical and chemical properties and microstructure of duck meat were studied. The results showed that compared with Enicilium roqueforti duck meat products, the hardness and elasticity of the duck meat fermented by Penicilium nalgiovense were lower, and the viscosity during post-fermentation stage was bigger, surface bound water content was lower, the surface of the duck meat was smoother. There was no myofibrillary structure in the two fermented duck meat products, and α-helix decreased and β-folding increased in the protein secondary structure. The fermentation of Penicilium nalgiovense produced more volatile flavor substances than Enicilium roqueforti and produced new aldehydes and alcohols. Penicilium nalgiovense was more suitable for fermentation of duck meat products. [ABSTRACT FROM AUTHOR]