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The spontaneous combustion of coal in goaf areas is a significant natural disaster encountered during coal mining operations. To investigate the oxygen consumption characteristics of different coal types, we conducted TG experiments and closed oxygen consumption experiments using seven coal samples exhibiting various degrees of metamorphism. The findings revealed the following key observations: During the oxidation combustion process of coal, the absorbed heat originates from the physical and chemical adsorption of coal and oxygen. The first exothermic peak on the DSC curve represents the maximum combustion temperature of volatile matter and signifies the initiation of coal burning. Coal with higher ignition temperatures is less prone to spontaneous combustion. Analyzing the thermogravimetric curves, we observed that the ignition temperatures of 15# coal and 8+9# coal predominantly extracted from Duanwang Coal Mine are higher compared to the ignition temperature of the 4# coal seam (known for its susceptibility to spontaneous combustion) in Jiudaoling Coal Mine, Liaoning. This observation aligns with their nonspontaneous combustion characteristics. In the closed oxygen consumption experiment, we determined the volume oxygen consumption attenuation coefficients for the main mining areas' 8+9# and 15# coal seams as 3.9001 × 10 − 4 and 3.83559 × 10 − 4 , respectively. Additionally, the critical oxygen consumption concentrations were measured as 15.71% and 16.78%. The shortest spontaneous combustion periods were determined to be 119.24 days and 121.25 days, respectively, for the aforementioned coal seams. To mitigate spontaneous combustion, the addition of inhibitors is necessary. The selection of an appropriate inhibitor depends on the increase in ignition activation energy. Notably, coal samples treated with a 15% MgCl2 inhibitor exhibited the highest increase in ignition activation energy. Hence, we concluded that a 15% MgCl2 inhibitor is the most suitable ratio for preventing spontaneous combustion. [ABSTRACT FROM AUTHOR]

Seafood traceability is an important means of ensuring the quality of local seafood. Jellyfish are an important edible resource with a large yield on a global scale. Different species of pickled jellyfish, a traditional Chinese food, cannot be differentiated solely from the appearance of the product due to its special processing methods. In this paper, two species of jellyfish, R. esculentum and S. meleagris , were identified by PCR-RFLP technique. The genetic identification of the jellyfish R. esculentum and S. meleagris was based on PCR amplification of a common 651 bp fragment of the 16S rRNA gene, followed by digestion of four restriction enzymes, Hind III, Hpa I, Xho I and Dra I, respectively. The results showed that the two species of fresh jellyfish could be identified clearly, as could the pickled R. esculentum. To verify this result, PCR-RFLP was applied to authenticate four kinds of commercial pickled jellyfish. The electrophoretogram clearly showed that R. esculentum and S. meleagris were easily and accurately authenticated. This PCR-RFLP system has the potential to become an effective method for identifying the jellyfish products from Liaoning Province of China. • Seafood traceability is an important means to ensure the quality of local featured seafood. • Jellyfish is an important edible resource as palatable food for thousands years. • Fresh jellyfish must be processed into dry goods sales, known as pickled jellyfish. • PCR-RFLP method have high sensitivity and validity for provenance identification. [ABSTRACT FROM AUTHOR]