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Chinese has been taking sorghum rice as food for centuries. Gas chromatography ion mobility spectroscopy (GC-IMS) was applied to analyze the changes of volatile compounds in sorghum rice during cooking process. It was found that the main volatile compounds in sorghum rice included ketones, aldehydes and esters. The aromatic components of cooked sorghum rice included phenylacetaldehyde, hexanal,2-pentaylfuran and hexyl acetate. The strongest aroma was marked when cooked between 40 and 60 minutes with the highest number of volatile species being detected. The result of variance analysis showed that sorghum rice could demonstrate more flavor information after cooking. Therefore, it was suggested to analyze volatile compounds of sorghum after cooking to improve the resolution.

This review explores the intricate roles of metal ions—iron, copper, zinc, and selenium—in glioma pathogenesis and immune evasion. Dysregulated metal ion metabolism significantly contributes to glioma progression by inducing oxidative stress, promoting angiogenesis, and modulating immune cell functions. Iron accumulation enhances oxidative DNA damage, copper activates hypoxia-inducible factors to stimulate angiogenesis, zinc influences cell proliferation and apoptosis, and selenium modulates the tumor microenvironment through its antioxidant properties. These metal ions also facilitate immune escape by upregulating immune checkpoints and secreting immunosuppressive cytokines. Targeting metal ion pathways with therapeutic strategies such as chelating agents and metalloproteinase inhibitors, particularly in combination with conventional treatments like chemotherapy and immunotherapy, shows promise in improving treatment efficacy and overcoming resistance. Future research should leverage advanced bioinformatics and integrative methodologies to deepen the understanding of metal ion-immune interactions, ultimately identifying novel biomarkers and therapeutic targets to enhance glioma management and patient outcomes. [ABSTRACT FROM AUTHOR]

Milk is considered to be one of the most perfect natural foods for human beings. The analysis of effective components and determination of important components in milk is an important practical work. Based on the previous measurement data of fat volume concentration and refractive index of milk in the market, this paper forms a fitting formula through mathematical fitting, which can solve the corresponding relationship between nonmeasurement points of milk concentration and refractive index. Because the actual measurement points are limited, its practical application is not convenient. However, fitting formulas can calculate the corresponding values of infinitely many points, which can be easily applied. However, judging from the goodness of fit of the fitting formula, a theoretically good fitting formula may produce underfitting and overfitting in practical application. Through the analysis of the first-order to sixth-order fitting formulas of milk concentration and refractive index, this paper tells us that the fitting formula with high goodness of fit is not necessarily a good formula. The specific problems should be analyzed in the application process to make the theory more consistent with the actual situation. From the calculation and analysis in this paper, it can be seen that the fitted sixth-order formula has the best effect when the fat volume concentration of milk is 0–10%. When considering a fat volume concentration of 0–34% in milk, the fitted second-order formula performs better. [ABSTRACT FROM AUTHOR]