A Micromeritics 3Flex was used for recording all gas sorption isotherms, N2 (77 K), C2H2, C2H4, C2H6, and CO2 (each, 273 and 298 K). For N2 adsorption isotherms, the temperature was controlled at 77 K using a Dewar containing 4 L liquid N2. Precise control of 273 and 298 K temperatures was implemented by a dc-2006 from Ningbo Scientz Biotechnology, which contained a cyclic control system of ethylene glycol and water mixture (v/v = 1:1). Zn-atz-oba was degassed at 298 K under high vacuum for 4 h to regenerate in between consecutive isotherm measurements.
Dc 2006
Manufactured by Ningbo Scientz Biotechnology
Sourced in China
The DC-2006 is a high-performance centrifuge designed for laboratory applications. It features a brushless DC motor and a microprocessor-controlled system that enables precise speed and time settings. The centrifuge can accommodate a variety of rotor types and sample volumes, making it a versatile tool for various scientific and research purposes.
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Lab products found in correlation
3 protocols using dc 2006
1
Zn-atz-oba Gas Sorption Characterization
2
Preparation of Soy Bean Oil Emulsion
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Soy bean oil (12 mL) was added to the PPI-HMP dispersion (described in section 2.3, 48 mL). A high-speed shear homogeniser machine was used to produce coarse emulsions at 13,000 rpm for 1 min (FM 200, FLUKO Equipment Co., Ltd., Shanghai, China). According to our previous research, using a JY92-IIDN ultrasound generator homogeniser (Scientz Biotechnology Inc., Ningbo, Zhejiang Province, China) with a 6-mm diameter titanium probe, to further homogenise the coarse emulsion, samples were subjected to ultrasonic waves with a power density of 6.0 W/cm3 for 4, 8, and 10 min, with both on and off time set at 2 s. The operation temperature was maintained at 20 °C using a circulation tank (DC-2006, Ningbo Scientz Biotechnology Co., Ltd. Ningbo, Zhejiang Province, China) with condensate.
3
Ultrasound-Assisted Strawberry Preservation
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The selected strawberry fruits were completely immersed in a sonicator bath (JXD-02, Beijing Jinxing Ultrasonic Equipment Technology Co., Ltd., China) filled with deionized water for ultrasonic treatment (Frequency 28 kHz, Power 0.15 W/cm2, Time 3 min), the surface of water in the bath was kept at the same level and water temperature (15 ± 1°C) was maintained using a low-temperature thermostatic water bath (DC-2006, Ningbo Scientz Biotechnology Co., Ningbo, China). The ultrasound parameter was derived from the orthogonal design experiment in our previous research. Control strawberries samples were subjected to the same conditions and completely immersed in deionized water for the same time as the U treatment. After the treatment, all fruits were dried with absorbent paper and then placed in polyethylene terephthalate (PET) trays (15 fruit per tray) immediately. Later, packaged fruits were stored at 5 ± 1°C and 75–85% RH for 24 d.
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