Browsing by Author "Li B"
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- ItemBasic Volcanic Elements of the Arxan-Chaihe Volcanic Field, Inner Mongolia, NE China(inTech Open: Rijeka, Croatia, 2020-10-30) Li B; Nemeth K; Palmer A; Wu J; Procter J; Liu JThe Arxan-Chaihe Volcanic Field, Inner Mongolia, NE China is a Pleistocene to Recent volcanic field still considered to be active. In this chapter we provide an update of current volcanological research conducted in the last four years to describe the volcanic architecture of the identified vents, their eruptive history and potential volcanic hazards. Here we provide an evidence-based summary of the most common volcanic eruption styles and types the field experienced in its evolution. The volcanic field is strongly controlled by older structural elements of the region. Hence most of the volcanoes of the field are fissure-controlled, fissure-aligned and erupted in Hawaiian to Strombolian-style creating lava spatter and scoria cone cone chains. One of the largest and most complex volcano of the field (Tongxin) experienced a violent phreatomagmatic explosive phase creating a maar in an intra-mountain basin, while the youngest known eruptions formed a triple vent set (Yanshan) that reached violent Strombolian phases and created an extensive ash and lapilli plains in the surrounding areas. This complex vent system also emitted voluminous lava flows that change the landscape by damming fluival networks, providing a volcanological paradise for the recently established Arxan UNESCO GLobal Geopark.
- ItemStructural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH(MDPI (Basel, Switzerland), 2023-07-03) Liu S; Xie Y; Li B; Li S; Yu W; Ye A; Guo Q; Tilley MIn this work, we extracted proteins from white quinoa cultivated in the northeast of Qinghai-Tibet plateau using the method of alkaline solubilization and acid precipitation, aiming to decipher how extraction pH (7-11) influenced extractability, purity and recovery rate, composition, multi-length scale structure, and gelling properties of quinoa protein isolate (QPI). The results showed that protein extractability increased from 39 to 58% with the increment of pH from 7 to 11 whereas protein purity decreased from 89 to 82%. At pH 7-11, extraction suspensions and QPI showed the similar major bands in SDS-PAGE with more minor ones (e.g., protein fractions at > 55 or 25-37 kDa) in suspensions. Extraction pH had limited effect on the secondary structure of QPI. In contrast, the higher-order structures of QPI were significantly affected, e.g., (1) emission maximum wavelength of intrinsic fluorescence increased with extraction pH; (2) surface hydrophobicity and the absolute value of zeta-potential increased with increasing extraction pH from 7 to 9, and then markedly decreased; (3) the particle size decreased to the lowest value at pH 9 and then increased to the highest value at pH 11; and (4) denaturation temperature of QPI had a large decrease with increasing extraction pH from 7/8 to 9/10. Besides, heat-set QPI gels were formed by loosely-connected protein aggregates, which were strengthened with increasing extraction pH. This study would provide fundamental data for industrial production of quinoa protein with desired quality.