Modulation of the structure and morphology of NiCoS by varying the anion types of nickel and cobalt salts to achieve high-rate supercapacitive performance.

In this work, the structure and morphology of NiCoS (NCS) were modulated by varying the anion types (Cl, CHCOO, and NO) of nickel and cobalt salts. Extensive material characterization and analyses revealed that the grain size of the obtained NCSs was determined by different solvation free energies, capping effects, and steric hindrance during the crystal growth process. Among these three anions, Cl, with the smallest ionic size, exhibited the lowest capping effect, steric hindrance, and solvation free energy, leading to the largest average grain size of 15.

Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast.

Chinese steamed bread (CSB) made with commercial yeasts and traditional Chinese sourdoughs was analyzed for the flavor and microbial communities. Sensory attributes were assessed using quantitative descriptive analysis (QDA). Results showed that commercial yeast CSB-1 (JMMT1), a yeast-based sample, had stronger milky and sweet attributes, while commercial yeast CSB-2 (JMMT2) had more pronounced yeasty attributes.

Reactivation of latent HIV-1 in latently infected cells by coumarin compounds: Hymecromone and ScoparoneReactivation of Latent HIV-1 in Latently Infected Cells by Coumarin Compounds: Hymecromone and Scoparone.

Background: Current antiretroviral therapy (ART) cannot cure HIV-1 infection due to the presence of latent viral reservoirs. The "shock and kill" strategy is a promising approach to eliminate the viral reservoir. However, there are various limits existing in current latency-reversing agents, searching for new activators are urgently needed.