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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Biology Teaching is the property of East China Normal University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A zinc complex [Zn2 (Hbppc)(bppc)Cl3]·0. 5H2 O was synthesized under hydrothermal conditions using 4-(2,6-di(pyrazin-2-yl)pyridine-4-yl)-benzoic acid (Hbppc) as ligand and ZnCl2 as metal source. The complex was characterized by SXRD, PXRD, IR, FT-IR, etc. X-ray single crystal diffraction shows that the complex crystallized in the orthorhombic, Pbca space group, with a zero-dimensional structure. Moreover, the complex has a two-nuclear structure, and the binuclear units are further connected by hydrogen bonds to form 2D supramolecular network structure. Hirshfeld surface analysis of the complex was performed by Crystal Explorer 21. In addition, fluorescence analysis of ligands and the complex were performed, and the results show that the fluorescence of the complex is significantly enhanced compared with that of the free ligand. Gaussianview 5. 0 and Gaussian 09W were used to calculate the frontier molecular orbital energy of ligand and complex, and to explore the mechanism of fluorescence enhancement. [ABSTRACT FROM AUTHOR]

Copyright of Automobile Technology is the property of Automobile Technology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue is the property of Beijing Research Institute of Mining & Metallurgy Technology Group and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Biotechnology Bulletin is the property of Biotechnology Bulletin Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A new nickel complex [Ni(dpyb)2 ](NO3)2 ·(H2 O)3 was synthesized by means of solvent-thermal synthesis using 2,6-bis(2-pyrazinyl)-3,4′-bipyridine (dpyb), which is one of polynitrogen compounds, as the ligand and Ni(NO3)3 ·6H2 O as raw materials. The structure of the complex [Ni(dpyb)2 ](NO3)2 ·(H2 O)3 was characterized by X-ray single crystal diffraction, infrared spectroscopy and Raman spectroscopy. The results of structural analysis show that the complex was a mononuclear structure, and the mononuclear structure is further extended to the binuclear structure through intermolecular hydrogen bonds between the mononuclear units. The Hirshfeld surface analysis of the target complex was carried out using Crystal Explorer 21 software, and the results show that there is strong hydrogen bonding in the structure of [Ni(dpyb)2] (NO3)2 ·(H2 O)3. The frontline molecular orbitals and energy band gaps of the free ligand and the complex were also calculated by Gaussian 09W and Gauss View 5. 0 software using the B3LYP/6-311G (d, p) method, and the results suggest that the complex has high chemical stability. The results of the computational study are in good agreement with the experiments. In addition, fluorescence analysis of the free ligand and complexe were performed, and the results indicate that compared with the free ligand, the fluorescence intensity of the complex is weakened, which is due to the coordination between the ligand and the Ni(II) ion. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Jiangsu University (Natural Science Edition) / Jiangsu Daxue Xuebao (Ziran Kexue Ban) is the property of Editorial Department of Journal of Jiangsu University (Natural Science Edition) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Biotechnology Bulletin is the property of Biotechnology Bulletin Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The introduction of tobacco has always been the focus of tobacco history research, but the previous studies have mainly focused on Nicotiana tabacum, and there were obvious deficiencies in the study of Nicotiana rustica. In fact, Nicotiana rustica was also an important part of tobacco species for human planting and use, its introduction had a profound impact on the society of that time and even later generations. Based on the collection and arrangement of the annals and anthology, this paper shows that the Nicotiana rustica had already been introduced in the period Emperor Chongzhen’s reign, no later than the period of Emperor Kangxi’s reign. It was introduced into China mainly through smuggling, normal trade and the diplomatic envoys’ spread. Central Asian merchants, Russian private merchants and diplomatic envoys, and the tribes of Mongolian all played an active role in varying degrees. [ABSTRACT FROM AUTHOR]

Copyright of Tianjin Medical Journal is the property of Tianjin Medical Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)