Molecular dynamics and factors governing recalcitrance of dissolved organic matter: Insights from laboratory incubation and ultra-high resolution mass spectrometry.

The oceanic dissolved organic matter (DOM) reservoir is one of Earth's largest carbon pools, yet the factors contributing to its recalcitrance and persistence remain poorly understood. Here, we employed ultra-high resolution mass spectrometry (UHRMS) to examine the molecular dynamics of DOM from terrestrial, marine and mixed sources during bio-incubation over weekly, monthly, and one year time spans. Using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS), we classified DOM into three distinct categories (Consumed, Resistant and Product) based on their presence or absence at the start and end of the incubation.

Microstructure and Mechanical Properties of Mg-8Li-3Al-0.3Si Alloy Deformed Through a Combination of Back-Extrusion and Spinning Process.

In this work, the Mg-8Li-3Al-0.3Si (LAS830) alloy was prepared by the vacuum melting method. The as-cast alloy was subjected to backward extrusion at 250 °C and then spun at 250 °C.

Biochemical, Histological, and Multi-Omics Analyses Reveal the Molecular and Metabolic Mechanisms of Cold Stress Response in the Chinese Soft-Shelled Turtle ().

The Chinese soft-shelled turtle (), a type of warm-water reptile, is frequently chosen as the model animal to understand how organisms respond to environmental stressors. However, the responsive mechanism of to natural cold stress is unclear, especially in terms of metabolic pattern and molecular pathways. Herein, plasma biochemical, hepatic morphological, apoptotic, transcriptomic, and metabolomic detection methods were performed to investigate the response of to acute cold stress.

The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization.

In recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional properties of the proteins and antigenicity remains unclear. To investigate egg component interactions, we focused on four major egg lipids, namely phosphatidylcholine, palmitic acid, oleic acid, and linoleic acid, as well as four major egg proteins, including ovalbumin, ovotransferrin, ovomucoid, and lysozyme.