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From femtoseconds to minutes: Spectroscopic study of optically induced thermal diffusion in aqueous solution of rhodamine B.
Photochem Photobiol
December 2024
Institute of Chemistry, State University of Campinas, Campinas, São Paulo, Brazil.
Given that non-equilibrium molecular motion in thermal gradients is influenced by both solute and solvent, the application of spectroscopic methods that probe each component in a binary mixture can provide insights into the molecular mechanisms of thermal diffusion for a large class of systems. In the present work, we use an all-optical setup whereby near-infrared excitation of the solvent leads to a steady-state thermal gradient in solution, followed by characterization of the non-equilibrium system with electronic spectroscopy, imaging, and intensity. Using rhodamine B in water as a case study, we perform measurements as a function of solute concentration, temperature, wavelength, time, near-infrared laser power, visible excitation wavelength, and isotope effect.
View Article and Find Full Text PDFApplying Ra and Ra to Trace Lateral Groundwater Discharge into Lake Qinghai, China.
Ground Water
December 2024
Key Laboratory for Water Quality and Conservation of the Pearl River Delta, Ministry of Education, School of Environmental Science and Engineering, Guangzhou University, Guangzhou, 510006, China.
Quantifying lacustrine groundwater discharge (LGD) is important for understanding the dynamics of lake ecosystems and their expansion. This study focuses on Lake Qinghai, employing radium isotope models to evaluate the contributions of both shallow and deep groundwater. The data indicate that the activity of Ra and Ra demonstrates a pronounced gradient, decreasing from the shoreline to the center of Lake Qinghai.
View Article and Find Full Text PDFEffect of Three Different Daily Protein Intakes in a Two-Meal Eating Pattern on Protein Turnover in Middle Age and Older Adults: A Randomized Controlled Trial.
J Nutr
December 2024
Department of Geriatrics, Donald W. Reynolds Institute on Aging, Center for Translational Research in Aging & Longevity, University of Arkansas for Medical Sciences, Little Rock, AR 72205, USA.
Background: Reduced meal frequency patterns have become popular for weight loss, maintenance, and improving cardiometabolic health. The extended fasting windows with these dietary patterns could lead to greater protein breakdown, which is a concern for middle-age and older adults who may need higher protein intakes to maintain or increase net protein balance.
Objective: The purpose of this study was to quantify muscle and whole-body protein kinetic responses to three different daily protein intakes within a two-meal eating pattern.
Analysis of genetic instability induced by radon exposure in iron mine processing workers in Shandong Province, Northern China.
Front Public Health
December 2024
School of Preventive Medicine, Shandong First Medical University (Institute of Radiation Medicine, Shandong Academy of Medical Sciences), Jinan, Shandong, China.
Background: Radon, a colorless and odorless radioactive gas, poses serious health risks. It is the second leading cause of lung cancer and notably increases lung cancer risk in smokers. Although previous epidemiological studies have mainly examined lung cancer rates in miners, the effects of radon on genomic stability and its molecular mechanisms are not well understood.
View Article and Find Full Text PDFAssessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulations.
Food Chem
December 2024
Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, The Netherlands; School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. Electronic address:
This study aims to assess the effects of oven heating on the isotopic ratios of eight formulated wheat-processed products with different gluten-to-starch ratios. Two heating treatments were applied: limited heating in an oven with exposure to 100 °C for a specific time (cooking time-dependent) and extended heating in an oven with exposure to 100 °C, 180 °C and 260 °C for 6 min. Results showed limited heating exposure did not alter the δH and δO in the wheat-processed products.
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