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372 results on '"Wu, Xinye"'

1. The Gender Differences in Science Achievement, Interest, Habit, and Creativity

Author

Jia, Chaochao, Yang, Tao, Qian, Yu, and Wu, Xinye

Abstract

In this study, we explored the gender differences in science achievement, interest, creativity, and so on, using a national representative sample from the National Assessment of Education Quality (NAEQ). NAEQ assessed the Grade-4 (n = 112,314) and Grade-8 (n = 74,808) students' scientific literacy of Mainland China in 2017. The findings indicated that there was no gender difference of science academic achievement in both Grade 4 and Grade 8 in China. However, scientific interests varied in different grades and disciplines. Girls had a higher interest in science in Grade 4 and higher interest in biology in Grade 8. The 8th-grade boys had much higher creativity than girls (p < 0.001, Cohen's d = 0.301), and outperformed girls in multiple-choice items. Our study also highlighted that boys were likely to outperform in the higher score ranges, as well as lower score ranges. Finally, we also found that the boys had significantly greater variabilities in science achievement and interest (variance ratio [VR] >1.1), while the girls had slight greater variability in creativity (0.9 < VR <1.0). Our results provide a reliable Chinese evidence for international studies on gender differences. However, further research is demanded to study the reasons behind gender differences deeply.

Published
2020

3. Gas Chromatography and Electronic Nose Combined with Chemometrics to Investigate Differences in Key Aroma Components in Eight White-Fleshed Peach Cultivars

Author

LIU Gege, BI Jinfeng, GOU Min, LÜ Jian, WU Xinye, CHEN Qinqin

Subjects
white-fleshed peaches, aroma compounds, electronic nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456
Abstract

In order to explore the differences in the aroma quality of different white-fleshed peach cultivars, an electronic nose and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the volatile components of eight cultivars of white-fleshed peach including Baiyintao (BYT), Longmi 5 (LM5H), Xinchuanzhongdao (XCZD), Qiutong (QT), Xindajiubao (XDJB), Yihongmi (YHM), Yihongshuimi (YHSM) and Okayama (GSB). Relative odor activity value (ROAV) and variable importance in projection (VIP) were used to analyze the contribution of each volatile component to the overall aroma of white-fleshed peaches. In the electronic nose radar fingerprint, the W1W, W5S, W1S and W2W sensors showed different responses to the eight cultivars. Principal component analysis (PCA) demonstrated differences in the overall aroma of white-fleshed peach cultivars. In total, 49, 46, 46, 47, 49, 47, 47, 53 volatile compounds were identified in BYT, LM5H, XCZD, QT, XDJB, YHM, YHSM, and GSB by HS-SPME-GC-MS, respectively, the major ones being aldehydes, alcohols, lactones and esters. 2-Hexenal, hexanal, trans-2-hexenal and trans-2-hexen-1-ol, contributing to grass aroma; linalool, contributing to floral aroma; and n-hexanol, responsible for fruity aroma, were identified as key aroma compounds due to their ROAV ≥ 1 and VIP > 1. Variations in their concentrations caused differences in the key aroma of the eight white-fleshed peach cultivars.

Published
2023
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40. New insight into pectic fractions of cell wall:Impact of extraction on pectin structure and in vitro gut fermentation

Author

Zhao, Yuanyuan, Bi, Jinfeng, Zhao, Xiaoyan, Engelsen, Søren Balling, Wu, Xinye, Ma, Youchuan, Guo, Yuxia, Du, Qianqian, Yi, Jianyong, Zhao, Yuanyuan, Bi, Jinfeng, Zhao, Xiaoyan, Engelsen, Søren Balling, Wu, Xinye, Ma, Youchuan, Guo, Yuxia, Du, Qianqian, and Yi, Jianyong

Abstract

Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.

Published
2023

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