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Crystallization Process of Fe_{75}Co_5Zr_{10}B_{10} Amorphous Alloy

100%
Sun Y., Zuo B., Wang D., Meng X., Liu J., Wang L., Hua Z.
Acta Physica Polonica A
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2013
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vol. 124
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issue 4
685-687
EN
Fe_{75}Co_5Zr_{10}B_{10} amorphous alloy prepared by melt-spinning was annealed at various temperatures. The thermal property and microstructures were investigated by differential thermal analysis, X-ray diffraction, and transmission electron microscopy. The crystallization process of Fe_{75}Co_5Zr_{10}B_{10} amorphous alloy is complex. The α-Fe phase precipitates from the amorphous matrix in the initial stage of crystallization. The α-Mn type (χ) phase precipitates at 570°C, but transforms to α-Fe phase and the Laves C14(λ) phase at higher temperature. In the final stage of crystallization, Fe_3Zr, Fe_2Zr, and unknown phases are observed and the λ-phase disappears. The α-Fe phase preferentially nucleates after annealing at 530C for 10 min and the χ-phase preferentially nucleates after annealing at 600C for 10 min. The nucleation barrier of χ-phase is larger than that of α-Fe phase. The local structure of χ-phase is more similar to amorphous phase.
2

Association of 3 polymorphisms in porcine troponin I genes (TNNI1 and TNNI2) with meat quality traits

100%
Yang H., Xu Z. Y., Lei M. G., Li F. E., Deng C. Y., Xiong Y. Z., Zuo B.
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EN
The contractile protein troponin I (TnI), a constituent protein of the troponin complex located on the thin filaments of striated muscle, is involved in inhibition of calcium-induced myosin ATPase activity (and thus contraction). TnI-slow (slow-twitch skeletal muscle isoform, named TNNI1) and TnI-fast (fast-twitch skeletal muscle isoform, named TNNI2) are muscle-fiber-type-specific proteins, and expression of their genes may affect the composition of muscle fiber, thereby influencing the meat quality traits. Thus, the TnI genes are potential candidate genes for traits related to meat quality in animals. Association of 2 SNPs (EU743939:g.5174T>C in intron 4, and EU743939:g.8350C>A in intron 7) of the TNNI1 gene and a SNP (EU696779:g.1167C>T in intron 3) of the TNNI2 gene with 11 meat quality traits were studied on 334 Large White x Meishan F2 pigs. In the TNNI1 gene, g.5174T>C and g.8350C>A were found to be significantly associated with intramuscular fat content and meat color value of biceps femoris. The g.5174T>C also showed significant effects on meat color value and marbling score of longissimus dorsi, as well as pH of longissimus dorsi and semispinalis capitis. The g.1167C>T polymorphism in the TNNI2 gene affected significantly the pH of longissimus dorsi, meat color value of longissimus dorsi and semispinalis capitis, marbling score of longissimus dorsi, and intramuscular fat.
3
Content available remote

The Effect of Nb Content on the Thermal, Structural, and Magnetic Properties of FeNbB Ribbons

84%
Hua Z., Zuo B., Li M., Wang X., Wang L., Liu J., Wang D., Dong L.
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vol. 125
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issue 5
1149-1151
EN
Amorphous Fe_{80-x}Nb_{x}B_{20} (x = 5, 10, 15) ribbons were prepared by single-roller melt spinning method. The thermal, structural and magnetic properties of Fe_{80-x}Nb_{x}B_{20} (x = 5, 10, 15) ribbons were investigated using differential thermal analysis, X-ray diffraction, and vibrating sample magnetometer. The thermal stability is the lowest for Fe_{70}Nb_{10}B_{20} ribbon and the highest for Fe_{65}Nb_{15}B_{20} ribbon. Along with the increase of Nb content, the supercooled liquid region Δ T_{x} increases, indicating that the amorphous formation ability improves. The primary stages of crystallization of the three ribbons are different. The primary devitrification phases are Fe_{23}B_6 type for Fe_{70}Nb_{10}B_{20} and Fe_{75}Nb_5B_{20} ribbons, and α-Fe type for Fe_{65}Nb_{15}B_{20} ribbon. Fe_{80-x}Nb_{x}B_{20} (x = 5, 10) ribbons are ferromagnetic and the Fe_{65}Nb_{15}B_{20} ribbon is paramagnetic. The saturation magnetization (M_{s}) decreases with increasing Nb content.
4

Quantitative trait loci for carcass traits on pig chromosomes 4, 6, 7, 8 and 13

84%
Zhang J. H., Xiong Y. Z., Zuo B., Lei M. G., Jiang S. W., Li F. E., Zheng R., Li J. L., De_ X. Q.
Journal of Applied Genetics
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2007
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vol. 48
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issue 4
363-369
EN
For 22 carcass traits, we identified 16 QTLs (based on data for pig resource population no. 214, including 180 F2 hybrids of 3 Yorkshire boars and 8 Meishan sows) and mapped them with the use of 39 microsatellite marker loci on chromosomes 4, 6, 7, 8 and 13. Five QTLs were highly significant (P 0.01 at chromosome level): for skin weight (on chromosome 7 at SW1856 and on chromosome 13 at SW1495), skin percentage (on chromosome 7 between SW2155 and SW1856 and on chromosome 13 between SW1495 and SW520), and ratio of leg and butt to carcass (on chromosome 4 at SW1996). The remaining 11 QTLs were significant (P 0.05 at chromosome level): for backfat thickness at shoulder, loin eye width, loin eye height, fat meat weight, lean meat weight, skin weight, bone weight, skin percentage, fat meat percentage, and ratio of lean meat to fat meat. The proportion of phenotypic variance explained by these QTLs ranged from 0.06% (QTL for loin eye width on chromosome 8 between SW1037 and SW1953) to 18.04% (QTL for ratio of lean meat to fat meat on chromosome 7 between SW252 and SW581). Seven of the QTLs reported here are novel.
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