Synthesis and characterization of bagasse cellulose-based quaternary ammonium peroxyphosphotungstate and their catalytic properties for cyclohexene oxidation in the absence of any solvent.

Bagasse cellulose, an industrial waste byproduct of sugar production, was demonstrated to be a viable solid support for a solid-phase ionic oxidation catalyst enabling organic solvent-free aqueous reaction conditions and facile catalyst recovery. Bagasse cellulose-supported quaternary ammonium peroxyphosphotungstate was synthesized from bagasse cellulose-supported quaternary ammonium chloride, phosphotungstic acid, and hydrogen peroxide. The chemical structure of this material was characterized by SEM, XRD, FT-IR, XPS, and 13C NMR, revealing stability of the cellulose matrix to the catalyst loading conditions and effective dispersion of the acicular catalyst crystals throughout the matrix. High catalytic activity of this synthetic complex was demonstrated in the oxidation of cyclohexene to 1,2-cyclohexanediol with hydrogen peroxide in the absence of solvent. Optimized conditions providing trans-1,2-cyclohexanediol with 86.2 % selectivity were 12 wt% catalyst and 4 mL/g 30 % H2O2 (vs. cyclohexene) at 50 °C for 10 h.

Evaluating Users' Emotional Experience in Mobile Libraries: An Emotional Model Based on the Pleasure-Arousal-Dominance Emotion Model and the Five Factor Model.

As a part of user experience, user emotion has rarely been studied in mobile libraries. Specifically, with the proposed emotional model in combination with the Pleasure-Arousal-Dominance (PAD) Emotion Model and the Five Factor Model (FFM), we evaluate user emotions on the mobile library's three IS features (i.e., user interface, interaction quality, and service environment). An experience procedure with three tasks has been designed to collect data. 50 participants were enrolled, and they were asked to fill in questionnaires right after the experience. The correlations among the PAD emotions were examined. Specifically, users have a low perception of pleasure (P), high perception of arousal (A), and low perception of dominance (D). However, these three emotional states were not always significantly correlated with each other. This study extends mobile library research by focusing on users' emotional experience. Specifically, the detailed PAD emotions have been examined. This study provides a new approach for application developers and managers to evaluate the user experience of an application.

Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism.

This research aimed to investigate the effects of water-extractable arabinoxylan (WEAX) and water-unextractable arabinoxylan (WUAX) on the quality of you-tiao. In this work, the interactions between different amounts of AX and wheat gluten were extensively evaluated during frying treatment. The results showed that WEAX impaired the surface hydrophobicity of gluten and improved its solubility, while WUAX had the opposite effect. The fluorescence spectra revealed that WEAX and WUAX changed the conformation of gluten molecules. Besides, chemical interaction measurement indicated that WEAX and WUAX prevented the formation of partial disulfide bonds and inhibited the thermal aggregation of gluten proteins. In summary, the results indicated that WEAX partly improved the properties of you-tiao. Meanwhile, WUAX reduced the dough's oil content and specific volume, resulting in you-tiao with poor quality.

A Meta-Analysis of Online Impulsive Buying and the Moderating Effect of Economic Development Level.

Online impulsive buying has become increasingly prevalent in e-commerce and social commerce research, yet there is a paucity of systematically examining this particular phenomenon in the paradigm of information systems. To advance this line of research, this study aims to gain insight into online impulsive buying through a meta-analysis of relevant research. Derived from 54 articles, this meta-analysis categorized the critical factors that influence online impulsive buying into the website, marketing, and affective stimuli. This study further explores the moderating effect of economic development level. The empirical results reveal that the chosen 13 main factors are significantly and positively related to online impulsive buying except for website security, price, novelty, and negative emotion. Moreover, economic development level moderates the relationship between several factors (i.e., website visual appeal, ease of use, price, promotion, pleasure, and positive emotion) and online impulsive buying. This study contributes to both theory and practice. It not only extends the impulsive buying literature to the online context by emphasizing the IT-supported website stimuli, but also provides implications for future research on online impulsive buying behavior across different economic development levels. Moreover, it provides guidelines for practitioners on how to leverage information technology to induce online impulsive buying.

Effect of the frying process on the properties of gluten protein of you-tiao.

Wheat is one of the most important grains in cereal products. Gluten protein is an important component of wheat and plays an important role in the human diet. The variations of gluten protein in you-tiao were investigated in this study during frying, with a view toward a theoretical basis for the improvement of processing methods and quality in you-tiao. During the processing of you-tiao, gluten protein altered significantly. Analysis of secondary structure and surface hydrophobicity indicated that gluten protein molecules were unfolded and decomposed after frying, providing the opportunity for protein reaggregation. The extractability and sodium dodecyl sulphate-polyacrylamide gel electrophoresis profiles demonstrated the decomposition and reaggregation of gluten protein. Analysis of the chemical interactions proved that gluten protein molecules aggregated mainly by disulfide bonds and hydrophobic interactions. Frying induced a loose and uneven gluten network.