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Xuehong Xu,Yunlai Deng,Xiaobin Guo,Qinglin Pan 대한금속·재료학회 2022 METALS AND MATERIALS International Vol.28 No.7
The influence of the asymmetric rolling process (ASR) and thickness reduction on the microstructure and mechanical propertiesof Al–Mg–Si alloys is studied. The specimens of the ASR and higher thickness reduction show higher strength (both theultimate tensile strength and yield strength) and lower elongation (El). However, both the strength and El are reduced withthe increase of the rotation speed ratio (ω1/ω2) in the specimens treated by the ASR. The grain size, density of dislocations,volume fraction of deformation texture and number density of precipitates are the main reasons causing the difference instrength and El. The increment in strength is mainly due to the increase of deformation texture, density of dislocations duringthe cold rolling and number density of precipitates formed during subsequent ageing. The reduction of volume fractionof deformation texture and number density of precipitates are responsible for the decrease of the strength in the specimenstreated by the ASR. The high-density dislocations in turn provide little room for the accumulation of dislocations and thereforereduces the EI.
Xu Xiong,Xuehong Zhang,Zhenqiang Wu,Zhilong Wang 한국생물공학회 2014 Biotechnology and Bioprocess Engineering Vol.19 No.6
Agricultural products exhibit a “buffering nature”during autoclaving and fermentation processes: i.e., thefinal pH of agricultural product medium after Monascusfermentation maintains a certain value. The protein contentof agricultural products strongly affects the bufferingcapacity and an extremely low final pH, below 3, can beachieved by the selection of agricultural products with lowprotein content, such as rice meal and cornmeal. This lowpH can be used to inhibit citrinin biosynthesis duringMonascus fermentation. Thus, optimal selection of agriculturalproducts with low protein content may provide a novelstrategy to inhibit citrinin production in submerged cultureof Monascus anka at a low initial pH for the production ofMonascus pigments. pH values ranging from 2.6 to 3 canbe maintained in Monascus fermentation using cornmeal/wheat starch (30:30 g/L) as substrate at initial pH 2.5,where the concentration of intracellular pigments reaches45 AU at 470 nm while citrinin is undetectable by TLCanalysis.