Xuzhou Institute of Technology

About: Xuzhou Institute of Technology is a education organization based out in Xuzhou, China. It is known for research contribution in the topics: Catalysis & Adsorption. The organization has 1696 authors who have published 1521 publications receiving 13541 citations.

Grain growth of Ni-based superalloy IN718 coating fabricated by pulsed laser deposition

Abstract: The pulsed laser deposited Ni-based superalloy coating was fabricated with successive 12 layers using single tracks. The microstructure of the deposited coating was observed by scanning electron microscopy (SEM). The grain growth and the grain boundary misorientation were investigated by electron backscatter diffraction (EBSD), the precipitation phase was determined by transmission electron microscope (TEM). The results showed that the dendrites were the most common microstructure in the coating, and the dendritic growth orientation was paralleled to the direction of the laser deposition. The dendrite got coarser and its space was increased with increasing laser deposited layers. Most grains grew along the preferential grain orientation 〈001〉 and formed anisotropy with grain boundaries misorientation angle about 2° in the pulsed laser deposited coating. The grain size along the texture orientation was 3–10 times larger than that in the transverse orientation. The cross section microhardness of the coating ranged between 240–280 HV, and decreased along the depositional direction due to the reasons of the variation of eutectic morphology, grain size distribution, grain misorientation and a small amounts of strengthening phase precipitation.

Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells.

Abstract: In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man-Rogosa and Sharp (MRS) broth and chickpea milk. M-6 was identified as Lactobacillus plantarum based on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing. The complete gene encoding glutamate decarboxylase was cloned to confirm the presence of the gene in L. plantarum M-6. The fermentation condition was optimized by response surface methodology. Results demonstrated that L. plantarum M-6 produced the highest GABA content of 537.23 mg/L. The optimal condition included an inoculum concentration of 7%, presence of 0.2% (m/v) monosodium glutamate and 55 µ M pyridoxal-5-phosphate, incubation temperature of 39 °C and fermentation time of 48 h . GABA-enriched chickpea milk exerted protective effects on PC12 cells against MnCl2 -induced injury. GABA-enriched chickpea milk improved cell viability and markedly attenuated the release of lactate dehydrogenase compared with the impaired cells.

Determinants of Consumers Purchase Attitude and Intention Toward Green Hotel Selection

Abstract: Prior studies have mostly investigated the relationships of the impact of consumers’ attitudinal characteristics on their green purchase attitude (GPA) and green purchase intention (GPI). The findi...