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Developing production technology pathways of sustainable aviation fuel (SAF) that align with China's national conditions and aviation transportation needs is crucial for promoting the SAF industry and achieving China's carbon peak and carbon neutrality goals. This article first projects the future SAF demand in China for the coming decades. Using SAF demand data as an input, this article employs the TOPSIS analysis method to comprehensively evaluate the suitability of four SAF production technology pathways at different stages of development in China, which are Hydroprocessed Esters and Fatty Acids (HEFA), Alcohol-to-Jet (AtJ), Natural Gas + Fischer–Tropsch Synthesis (G + FT), and Power-to-Liquid (PtL). The research results reveal the following trends: HEFA-based processes are the most suitable technology pathways for China in the near term; the G + FT route, based on energy crops, appears the most likely to support civil aviation needs in the medium to long term. In the long run, the PtL route holds significant potential, especially with the decreasing costs of green electricity, advancements in carbon capture, utilization, and storage (CCUS) technology, and improvements in SAF synthesis methods. In the final section of this article, we provide recommendations to drive the development of the SAF industry in China. [ABSTRACT FROM AUTHOR]

The pollution of heavy metals is extremely serious in China, including zinc (Zn), copper (Cu), lead (Pb), and cadmium (Cd). Heavy-metal-transporting ATPase (HMA) belongs to a subfamily of the P-ATPase family, which absorbs and transports Zn, Cu, Pb, and Cd in plants. Here, we describe a ZmHMA-encoding HMA family protein that positively regulates Cd and Zn tolerance. The real-time fluorescence quantification (RT-PCR) results revealed that ZmHMA3 had a high expression in B73, and the expression of ZmHMA3 was sensitive to Cd in yeast cells, which was related to Cd accumulation in yeast. Additionally, the Arabidopsis thaliana homologous mutants of AtHMA2 showed Cd sensitivity compared with WT. The overexpressing ZmHMA3 plants showed higher tolerance under Cd and Zn stresses than the wild type. The overexpression of ZmHMA3 led to higher Cd and Zn accumulation in tissues based on the subcellular distribution analysis. We propose that ZmHMA3 improves maize tolerance to Cd and Zn stresses by absorbing and transporting Cd and Zn ions. This study elucidates the gene function of the ZmHMA3 response to Cd and Zn stress and provides a reference for improving the characteristics of heavy metals enrichment in existing maize varieties and the plant remediation technology of heavy-metal-contaminated soil. [ABSTRACT FROM AUTHOR]

Water use efficiency (WUE) has garnered considerable attention at global and regional levels. However, spatio-temporal variations of WUE and related influencing factors in the complex karst landforms of southwest China require further elucidation. Herein, the ratio of gross primary productivity (GPP) to evapotranspiration (ET) obtained through the PML-V2 product was used to characterize ecosystem WUE, the spatio-temporal variations to ecosystem WUE, and responses to temperature, precipitation, and the enhanced vegetation index (EVI) in southwest China. The results showed that: (1) The ecosystem WUE in southwest China decreased with increasing latitude and altitude. Spatially, the ecosystem WUE fluctuates in a "W" pattern with increasing longitude because of the karst landforms' distribution patterns. (2) The non-significant trend in increased ecosystem WUE during 2003–2017 may be associated with significant increases in the ET offsetting part of the GPP contribution to ecosystem WUE. Spatial distribution of changes in WUE is similar to GPP owing to the dominant role of GPP in changes to ecosystem WUE. (3) The multi-year average ecosystem WUE was lower in karst than in non-karst landforms; however, vegetation restoration projects have contributed in significantly increasing variation rate of ecosystem WUE in karst than that in non-karst landforms. (4) Temperature, precipitation, and EVI were generally positively correlated with ecosystem WUE and were important factors for the increase in ecosystem WUE. EVI characterized vegetation restoration indicators showed that the ecological engineering construction in the study area was effective and was the dominant factor of ecosystem WUE change in 59.59% of the study area. The results of this study are important for further understanding carbon and water cycling processes in karst regions. [ABSTRACT FROM AUTHOR]

Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol–water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol–water hydrogen bond, and ethanol–water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol–water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu. [ABSTRACT FROM AUTHOR]

Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors influencing the formation of its flavor. To this end, reviews are hereby carried out over factors including different components in brewing raw materials, geographical environment of Baijiu production, brewing technology including the production of high-temperature Daqu and the brewing process, storage technology including the type of storage containers, storage time and storage temperature involved in the production of Sauce-aroma Baijiu. In addition, the effects of these factors on the flavor formation of Sauce-aroma Baijiu are also revealed, providing references and forging a foundation for stabilizing and improving the quality of Sauce-aroma Baijiu. [ABSTRACT FROM AUTHOR]