Influence law of air flow and water immersion duration on the risk of secondary oxidation spontaneous combustion of coal.

To further elucidate the variations of secondary oxidation spontaneous combustion risk of lignite under different air flows and immersion time. Secondary oxidation experiments of short-term water-immersed coal and long-term water-immersed coal were conducted under four air flows. The results show that, the presence of a temperature inflection point during primary oxidation process, when coal temperature exceeds it, both the oxygen consumption rate and heat release intensity of long-term water-immersed coal are lower, furthermore, decrease in air flow leads to reduction in the temperature inflection point.

Group Cohesion in Experiential Growth Groups: A Multilevel Growth Analysis.

Group cohesion is considered a key group therapeutic factor; however, limited knowledge exists on the session-to-session development of group cohesion in the context of training groups or on the factors that may predict such developments. We utilized multilevel growth modeling to examine the longitudinal changes in 44 counselor trainees' ratings of group cohesion in seven experiential growth groups across four semesters. We found significant between-person variability in the growth trajectory of group cohesion and identified trainee self-disclosure and gender as significant predictors of group cohesion.

A new characterization methodology for starch gelatinization.

A gelatinization degree control system, with a combination of Artificial Neural Networks (ANNs) and computer vision, was successfully developed. An intelligent measurement framework was purposely designed to achieve a precise investigation on phase transition and morphology change of starch in real time, as well as a process control during gelatinization. Base on a variation of birefringence number, the degree of gelatinization (DG) control system provided a direct and fast methodology without subjective uncertainty in studying starch gelatinization.

Development and preparation of active starch films carrying tea polyphenol.

Starch films incorporated with tea polyphenol (TP) were developed to produce active food packaging. The effect of the incorporation of TP with different content on the structure, physicochemical properties, antioxidant activity and antimicrobial activity of the starch films was systematically evaluated. Results showed that TP was well dispersed in the starch matrix, which induced a slight influence on the surface and barrier properties of the films.