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This paper is devoted to studying a type of elliptic equation that contains a varying nonlocal term. We provide a detailed analysis of the existence, non-existence, and blow-up behavior of L 2 -norm solutions for the related equation when the potential function V (x) fulfills an appropriate choice. [ABSTRACT FROM AUTHOR]

This study explores the potential mechanisms of obstructive sleep apnoea (OSA) complicates type 2 diabetes mellitus (T2DM) by which chronic intermittent hypoxia (CIH) induces insulin resistance and cell apoptosis in the pancreas through oxidative stress. Four‐ and eight‐week CIH rat models were established, and Tempol (100 mg/kg/d), was used as an oxidative stress inhibitor. This study included five groups: 4‐week CIH, 4‐week CIH‐Tempol, 8‐week CIH, 8‐week CIH‐Tempol and normal control (NC) groups. Fasting blood glucose and insulin levels were measured in the serum. The expression levels of 8‐hidroxy‐2‐deoxyguanosine (8‐OHdG), tribbles homologue 3 (TRB3), c‐Jun N‐terminal kinase (JNK), phosphorylated JNK (p‐JNK), insulin receptor substrate‐1 (IRS‐1), phosphorylated IRS‐1 (Ser307) (p‐IRS‐1ser307), protein kinase B (AKT), phosphorylated AKT (Ser473) (p‐AKTser473), B cell lymphoma protein‐2 (Bcl‐2), cleaved‐caspase‐3 (Cl‐caspase‐3), and the islet cell apoptosis were detected in the pancreas. CIH induced oxidative stress in the pancreas. Compared with that in the NC group and CIH‐Tempol groups individually, the homeostasis model assessment of insulin resistance (HOMA‐IR) and apoptosis of islet cells was increased in the CIH groups. CIH‐induced oxidative stress increased the expression of p‐IRS‐1Ser307 and decreased the expression of p‐AKTSer473. The expression levels of TRB3 and p‐JNK were higher in the CIH groups than in both the CIH‐Tempol and NC groups. Meanwhile, the expressions of Cl‐caspase‐3 and Bcl‐2 were upregulated and downregulated, respectively, in the CIH groups. Hence, the present study demonstrated that CIH‐induced oxidative stress might not only induce insulin resistance but also islet cell apoptosis in the pancreas through TRB3 and p‐JNK. [ABSTRACT FROM AUTHOR]

To develop an eco-friendly artificial turf filling for replacing rubber elastomer particles, seven kinds of natural materials (cork, soft oak, champagne bark, oak bark, pine bark, willow bark, and vermiculite) were selected and processed into particles with a dimension of 1–2 mm. The water absorption performance, mold resistance, resilience, compression characteristics, and the repose angle were tested, and the surface microscopic morphology of granular materials was observed. The experimental results showed that the champagne bark had the largest plastic deformation range under pressure load, which was 0.21–7.82 KN. And the champagne bark particles had the best resilience, which was respectively 8.9 % and 7.1 % before and after compression, and its angle of repose was 36.8°, which was 9 % higher than that of the thermoplastic elastomer (TPE) particle. Additionally, champagne bark had better mold resistance compared with the other six natural materials, and its mold only occurred in the mold inoculation center. In conclusion, champagne bark could be considered as an artificial turf filling granule to replace TPE rubber. [ABSTRACT FROM AUTHOR]

The effects of marinating on the volatile flavor compounds of Guizhou Sansui characteristic marinated duck was investigated by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS), combined with relative odor activity value (ROAV), cluster analysis (CA) and principal component analysis (PCA) were used to analyze the samples marinated for Omin, 60 min and 120 min in order to determine the key volatile flavor substances of marinated duck in the process of marinating. The results showed that 67, 94 and 100 volatile flavor compounds, including hydrocarbons, aldehydes, alcohols, esters, ethers and sulfur-containing heterocycles were detected at 0 min, 60 min and 120 min, the richness of flavor increased significantly during the marinating process (P<0.05). Relative odor activity value (ROAV) and cluster analysis (CA) found that there are 28 key flavor substances in the marinating process (ROAV> 1). Principal component analysis (PCA) indicated that linalool, hexanal, nonanal, octanal, n-heptanaldehyde, D-limonene, α-pinene, γ-butyrolactone and 1-octene-3-alcohol are the key flavor compounds in different marination stages. Benzaldehyde and phenylacetaldehyde were the characteristic aroma compounds of the samples marinated for 0 min. Trans-2-octenaldehyde were the characteristic aroma compounds of the samples marinated for 60 min. Dodecaldehyde, decanal, 3-hydroxy-2-butanone, terpinene, α-caryophyllene, laurene, α-terpineol, 6-methyl-5-heptene-2-one, terpene oleene, trans basilene were the characteristic aroma compounds of the samples marinated for 120 min. With the extension of marinating time, the types of key flavor compounds of Sansui characteristic marinated duck are more abundant, and the main flavor compounds such as hydrocarbons, ketones and alcohols are added to improve the overall flavor of the Sansui characteristic marinated duck. [ABSTRACT FROM AUTHOR]

In order to study the quality changes and quality influencing factors of duck meat in the process of stewing' this experiment took the moisture content' salt content' yield' hardness' sensory score and comprehensive score that could reflect the product quality as the evaluation indexes' and used single factor test and response surface test design to study the stewing time' brewing soy sauce dosage. The meat to liquid ratio and meat to liquid ratio affected the quality of marinated duck, and the mathematical model of the factors affecting the quality of marinated duck was established. The results showed that the yield of salted duck gradually decreased, the moisture gradually lost, the hardness decreased, the salt content increased, and the sensory score and comprehensive score gradually increased. Stewing time, brewing soy sauce dosage, meat liquid ratio and meat material ratio have different degrees of influence on the quality of Sansui characteristic stewed duck. The order of size was: meat fo feed ratio > stewing time > meat to liquid ratio > brewing soy sauce dosage. The coefficient of determination R² of the quadratic polynomial regression equation model was 0.9882, which showed that the experimental data have good experimental correlation with the model, and could be used to study the influencing factors of the quality of Sansui halogen flavored duck. Through comprehensive evaluation, when the brine time was 120 min, the amount of brewing soy sauce was 0.7%, the meat liquid mass ratio was 1:1.7, and the meat material mass ratio was 1 $0.05, the comprehensive score of the product was 0.75, which was the best quality control point9 This study provided an important reference for enterprises to produce Sansui characteristic stewed duck9 [ABSTRACT FROM AUTHOR]

Soybean straw reinforced Polylactic acid (PLA) composites were prepared by extrusion injection molding, the Box–Behnken experimental design method was used to obtain the optimal molding parameters, and the soil degradation behavior of composites was studied. Soil burial test was lasted 63 days, these composites were degraded in loam, clay and sand conditions, respectively. The weight loss rate, mechanical properties, fourier transform infrared spectroscopy, thermos-gravimetric and surface micromorphology were analyzed. After 63 days of soil burial test, the increased weight loss rate and the decreased mechanical properties indicated the weak interfacial adhesion, the change of infrared absorption peak illustrated that the degradation degree of fiber and matrix, and the appearance of voids and cracks showed the poor interfacial bonding quality. It is indicated that loam and clay conditions had a deeper influence on the degradation behavior of soybean straw/PLA composites than sand conditions. [ABSTRACT FROM AUTHOR]

In order to improve the degradability of polylactic acid (PLA) composites and screen PLA degradation microorganisms. Sodium alginate was added into the wheat straw/PLA composites, and both composites (with/without sodium alginate) were buried in natural soil for 100 consecutive days subsequently. Weight loss and characterization of the PLA composites, carbon and nitrogen content in soil and microbial community composition were detected after degradation, with the result that the degradability of the PLA composites was greatly improved after the addition of sodium alginate. The weight loss of PLA composites with sodium alginate was 8.5%, which was 1.81 times that of PLA composites without sodium alginate. Sodium alginate and/or wheat straw in the PLA composites took the lead in the beginning course of the degradation. The added sodium alginate serves the purpose of making it easier to degrade the crystallization zone of the PLA composites. Bionectriaceae in the soil shoots up in the number after degradation, signifying its potential to be part of the microorganism family serving to degrade PLA composites. The results would help reveal the degradation mechanism of PLA composites and provide support for the screening of PLA composites degradation microorganisms. [ABSTRACT FROM AUTHOR]