Artemin is hypoxia responsive and promotes oncogenicity and increased tumor initiating capacity in hepatocellular carcinoma

To understand the effects of thermal shock on microcrack propagation and permeability in coal, thermal shock tests were conducted on coal specimens by using a constant temperature drying oven (105 °C) and a SLX program controlled cryogenic tank. The growth and propagation of microcracks were measured with computer tomography (CT) scanning and scanning electron microscope (SEM) tests. Results showed that thermal shocks improved the permeability of coal significantly. Notably, the permeability of coal after thermal shocks increased from 211.31% to 368.99% and was positively correlated with temperature difference. CT scanning images revealed that thermal shocks increased the crack number, crack volume and crack width as well as smoothened and widened the gas flow paths, thereby enhancing coal permeability. Moreover, SEM images showed that heating-cooling shocks created more new microcracks, forming more complex crack propagation paths and better connectivity among microcracks in coal compared to cooling shocks. We proposed a crack propagation criterion for coal to explain the mechanism of crack failure and propagation during thermal shocks. Our experiment results and theoretical analysis indicate that the heating-cooling shock is more effective in damaging and breaking coal than the cooling shock. Thus, it can be used as an alternative approach to enhance coal permeability in the production of coalbed methane (CBM).

This study investigated the effects of direct vat set commercial yoghurt starter (B) and yeast starter (Y) on the quality of fermented large yellow croaker surimi balls, with natural fermentation (CTR) as a control. Surimi products were inoculated and fermented at 25 °C for 4 h, then analyzed for physicochemical, sensory, and oxidative properties. Yoghurt starter significantly inhibited protein oxidation, as indicated by the highest sulfhydryl content (9.10 nmol/mg protein, p < 0.05), improved textural properties (hardness was 28% higher than CTR, p < 0.05), and promoted a balanced flavor profile, accompanied by the highest equivalent umami concentration (1.66%, p < 0.05). However, B also caused the greatest MDA accumulation (1.49 mg/kg, p < 0.05), reflecting enhanced lipid oxidation. By comparison, Y enhanced umami primarily through significant enrichment of aspartic acid (53.88 mg/100 g, p < 0.05) and accelerated nucleotide degradation, resulting in the highest AMP and hypoxanthine levels (p < 0.05). These advantages were offset by severe protein carbonylation (54.32 nmol/mg protein, p < 0.05) and evident color deterioration. Sensory analysis revealed no significant difference between B and CTR (p > 0.05), whereas Y received significantly lower acceptance scores (p < 0.05) due to impaired color and taste. These findings suggest that B is a promising starter for improving texture and flavor in fermented surimi balls, while Y, despite enhancing umami and controlling lipid oxidation, negatively affects color, texture, and protein stability.