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Heating buildings with solar energy is challenged by the seasonal mismatch between solar availability and heating demand. Thermochemical energy storage is a promising technology to overcome this challenge because of its high energy density. In building applications, space requirement is also an important consideration. Therefore, both the storage space and collector areas are important considerations, with only the latter often being neglected in previous studies. This paper proposes a novel two-stage thermochemical heat pump heating system based on the working pair of NaOH/H2O. We demonstrate that this system can work with a concentration difference (70% wt–30% wt) for the climate in hot summer and cold winter regions in China. The energy storage density based on the discharged solution is 363 kWh/m3. With this solar-driven thermochemical heat pump heating system, 35.13 m2 of collectors and 10.48 tons of 70% wt NaOH solution are sufficient to complete a full charge–discharge cycle and meet the heating demand of a single-family house (winter space heating + DHW: 9370 kWh, summer DHW: 2280 kWh). The theoretical maximum storage for solution (discharged + water tank) is 32.47 m3. Compared with the sensible seasonal storage alternative, the collector area is reduced by 12.5% and the storage space is reduced by 59%, with a possible further reduction through optimization. With the potential to be further optimized for space saving, the two-stage solar–NaOH heat pump heating system is an energy-efficient and space-efficient heating system for buildings in the hot summer and cold winter regions of China. [ABSTRACT FROM AUTHOR]

Aims and Objectives: This study aimed to understand the risk factors that contribute to medical device‐related (MDR) nasal mucosal membrane pressure injuries (MM PI) in ICU patients. Background: ICU patients require substantial tube‐based life support such as oxygen tubes, tracheal intubation and indwelling gastric tubes. As a result, there is an increased risk of PI occurrence; however, few studies have assessed the risk factors associated with nasal mucosal MDR‐MMPI in ICU patients. Design: A cross‐sectional study design was performed. Methods: From January 2019 to June 2020, data from 912 patients treated in the ICU of a tertiary first‐class a hospital in China were collected. The occurrence of PI of the nasal mucosa was obtained by nasopharyngoscope when replacing the nasal catheter fixation patch every day. The study methods were followed by the STROBE guidelines. Results: The incidence of nasal mucosal MDR‐MM PI was 10.9%. The degree of nasal mucosal MM PI was mainly grade 1 (62cases, 62.6%), and no grade 4 were observed. The columella (58 cases, 58.6%) was the most common site of nasal mucosal MM PI followed by the anterior septum (18 cases, 18.2%). A high patient APACHE‐Ⅱ score, the disturbance of consciousness, a history of diabetes, days of gastric tube indwelling, hypoproteinemia, fever (T > 37.5℃) and the use of vasoconstrictors were identified as significant influencing factors of nasal MM PI in ICU patients (p <.05). Conclusions: A high APACHE‐Ⅱ score, disturbance of consciousness, history of diabetes, days of gastric tube indwelling, hypoproteinemia, fever (T > 37.5℃) and use of vasoconstrictive drugs were risk factors for nasal mucosal MDR‐MM PI in ICU patients. This study informs on the risk factors of nasal mucosal MM PI that will allow medical support staff to carry out key interventional measures to prevent nasal mucosal MM PI. Relevance to clinical practice: This study illustrates the characteristics and risk factors of nasal mucosal pressure injury in intensive care units, potentially contributing to the prevention of the incidence of nasal mucosal MDR‐PI in ICU patients. [ABSTRACT FROM AUTHOR]

• Innovative flavoring enhancer method by enzyme hydrolysis and microwave irradiation. • Oil exudation and lipid oxidation in egg yolk were induced by microwave irradiation. • Lipids exudation, oxidation and interaction with amino acids account for flavor formation. • Hexanal, Heptanal, Benzaldehyde and 2-Pentylfuran were related with salted egg yolk flavor. The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymatic hydrolysis and microwave irradiation from fresh egg yolk in this study. The combination of enzymatic hydrolysis and microwave irradiation could force water and lipids in egg yolk to migrate out, and lead to lipid oxidation in high temperature. Lipid oxidation and Strecker degradation were defined as the major pathways of flavor generation. Among the generated volatile compounds, Hexanal , Heptanal , Benzaldehyde and 2-Pentyl-furan were supposed closely related to SEY flavor. This method could be used as an alternative method for the production of salted egg yolk. Furthermore, it could provide a foundation for further investigation of egg yolk containing flavor system. [ABSTRACT FROM AUTHOR]