Preparation and fire resistance modification on tannin-based non-isocyanate polyurethane (NIPU) rigid foams.

Non-isocyanate polyurethane (NIPU) as a new type of polyurethane material has become a hot research topic in the polyurethane industry due to its no utilization of toxic isocyanates during the synthesis process. And the developing on recyclable biomass materials has also much attention in the industrial sector, hence the preparation and application of bio-based NIPU has also become a very meaningful study work. So, in this paper, tannin as a biomass material was used to synthesize tannin based non-isocyanate polyurethanes (TNIPU) resin, and then successfully prepared a self-blowing TNIPU foam at room temperature by using formic acid as initiator and glutaraldehyde as cross-linking agent. The compressive strength of this foam as high as 0.8 MPa, which is an excellent compressive performance. Meanwhile it will return to the state before compression when removing the pressure. This indicating that the foam has good toughness. In addition, formic acid can react with the amino groups in TNIPU to form amide substances, and generated enough heat to initiate the foaming process. Glutaraldehyde, as a crosslinking agent, reacts with the amino group in TNIPU to form a network structure system. By scanning electron microscope (SEM) observation of the cell shapes, it can be seen that the foam cells were uniform in size and shape, and the cell pores showed open and closed cells. The limiting oxygen index (LOI) tested value of this TNIPU foam is 24.45 % without any flame retardant added, but compared to the LOI value of polyurethane foam (17 %-19 %), TNIPU foam reveal a better fire resistance. It has a wider application prospect.

[Study on inhibition on alpha-glucosidase and analysis of the hypoglycemic composition of lobster sauce].

OBJECTIVE: To study the effects of lobster sauce and polysaccharide extracts on alpha-1,4-glucosidase activity by establishing on enzyme-inhibitor model. METHODS: Glucosidase activity was assayed at PH optima by PNPG substrate. Lobster sauce extracts were prepared by soaking, centrifagation. Polysaccharide were prepared by soaking, centrifagation, separation. RESULTS: Lobster sauce and polysaccharide can inhibit alpha-1,4-glucosidase. CONCLUSION: This finding suggested that their hypoglycemic mechanism was similar to Acarbose. Lobster sauce may contain phenyalanine.