烯丙胺

N-isopropylacrylamide, which has both hydrophilic acylamino and hydrophobic isopropyl, receives much concern in recent years due to its polymers showing favorable thermosensitivity and memory effect. It has been used extensively in drug delivery, material separation, enzyme immobilization and immunoanalysis.

N-异丙基丙烯酰胺同时具有亲水性的酰胺基和疏水性的异丙基，使其系列聚合物具有优良的温敏智能特性和记忆效应，目前已广泛应用于药物缓释、物料分离、免疫分析、酶的固定等领域。

Copolymer of acrylamide and acryloyloxyethyl trimethyl ammonium chloride was prepared by dispersion polymerization in a salt solution.

摘 要：以丙烯酰胺和丙烯酰氧乙基三甲基氯化铵为共聚单体，采用分散聚合法在无机盐水溶液中制备了性能稳定的阳离子聚丙烯酰胺乳液。

Copolymer of acrylamide and acryloyloxyethyl trimethyl ammonium chloride was prepared by dispersion polymerization in a salt solution.

摘 要：以丙烯酰胺和丙烯酰氧乙基三甲基氯化铵为共聚单体，采用分散聚合法在无机盐水溶液中制备了性能稳定的阳离子聚丙烯酰胺水包水乳液。

The analysis results of FTIR , SEM, X-ray Diffraction and TG-DSC proved that,the existence of graft copolymerization between cassava starch and acrylamide was occured;the structures of cassava were destroyed during the copolymerizing; the structures of the copolymer were largely amorphous; within the range of 700℃,the thermal degradation process of the St-g-PAM was divided into three-steps, which was more complex than that of cassava.

FTIR、SEM、X射线衍射、TG-DSC分析结果表明木薯淀粉与丙烯酰胺已发生接枝共聚反应；木薯淀粉在接枝共聚反应中，结构被破坏，接枝共聚物的结构基本上为无定型结构；在700℃温度范围内，木薯淀粉丙烯酰胺接枝共聚物的热降解为三步降解历程，比木薯淀粉复杂。

A series of pH- and temperature-sensitive hydrogels carrying pendant phosphategroups have been synthesized by copolymerizing 2-methacryloyloxyethyl dihydrogenphosphate with N-isopropylacrylamide. The swelling ratio, swelling and deswellingkinetics have been investigated. High loading percentage of lysozyme into hydrogelshas been achieved and the release profile has been studied.

通过N-异丙基丙烯酰胺和含磷酸基团的单体2-甲基丙烯酰乙氧基二氢磷酸酯的共聚合，合成了一类含磷酸基团的既对温度敏感又对pH敏感的水凝胶，研究了它们在不同pH及温度时的溶胀率及溶胀动力学，并初步研究了其对溶菌酶的释放行为。

The content of acrylamide is higher in the following foods: the monitoring result by Food Contaminants M onitoring Net of our country shows that the content of acrylamide is higher in French fries, barley tea, instant coffee, corn tea, cereal fried food, cereal roasted food.

以下食品丙烯酰胺含量较高：我国食品污染物监测网监测结果显示，油炸薯类、大麦茶、速溶咖啡、玉米茶、谷类油炸食品、谷类烘烤食品中丙烯酰胺含量较高。

The results suggested that the reaction temperature, the ratio of oil to water, the amount of ethyl cellulose as dispersant, initial monomers composition, the drop manner and the amount of initiator, the stirring speed, the pH of the buffer and the elution process have great influence on the morphology such as diameter of the hydrogel beads.

研究结果表明，采用反相悬浮聚合法，以丙烯酰胺和N-乙烯基吡咯烷酮为共聚单体，N，N'-亚甲基双丙烯酰胺为交联剂，牛血清白蛋白为模板，可以制备BSA印迹共聚物微球；反应温度、水油比、乙基纤维素分散剂用量、初始共聚单体配比、引发剂用量和加入方式、搅拌速度、水相pH值以及后续洗脱条件等均对粒径等微球结构和形态产生明显影响。

Two new methods about preparation of nano-inorganic coated polymer microsphere have been found. The research mainly focused on controlled precipitation of inorganic precurdors onto the polymer microspheres, technique of preparation and size distribution of transition metal oxides and sulfides emulsion particles, nano-paticles''surface modification and the HLB values adjustment, emulsification of oil-soluble monomer in inorganic colloid and emulsion stability, emulsion polymerization that inorganic particles act as medi-phase, the preparation of inorganic nano-particle/polymer hybrid microspheres, preparation of hybrid materials in inverse emulsion, inverse emulsion polymerization of acrylamide and its phase behavior. Inorganic nano-particles we studied concerning TiO2、SiO2、Fe3O4、ZnO、ZnS、Ag and black carbon. Also we studied the morphology and capability of the hybrid materials.

主要内容有：无机物在高分子乳胶模板体系的界面定位沉积研究；过渡金属氧化物、硫化物纳米胶体粒子的制备工艺与胶粒尺寸分布研究；纳米粒子的表面修饰及其亲水亲油平衡值的调制；油溶性单体在无机胶体中的乳化行为与乳液稳定性研究；以无机纳米粒子做中介相的乳液聚合与无机纳米粒子/高分子复合微球制备研究；反相体系中杂化材料的制备；丙烯酰胺水溶液反相乳液聚合、相行为与稳定性；丙烯酰胺反相体系中无机粒子的制备研究；涉及到TiO2、SiO2、Fe3O4、ZnO、ZnS、Ag、碳黑等纳米无机物，系统考察了相关材料的形态与性能，为其应用开发奠定了基础。

A novel chiral diallylic diamine has been synthesized through double addition of allyl zinc bromide to chiral imines in this contribution.

通过烯丙基溴化锌对手性亚胺的两次不对称加成，合成了光活性的双烯丙基化的新型手性二胺。

The results of its fluorescence probe showed that when the guanidine hydrochloride concentration in denaturation solution was about 1.0 mol/L,there existed some stable hydrophobic regions,which could interact with a hydrophobic reagent 8-anilino-1-naphthalene sulfonic acid,in the partially folded intermediate of Bacillus amyloliquefaciensα-amylase;with the denaturation concentration increasing,the stable hydrophobic regions disappered.the results of fluorescence quenching using acrylamide and potassium iodide as quenchers showed that using acrylamide as quenchers,with the protein denaturation extent increasing,the number of Trp that can be quenched increased untill all the Trp residues were quenched;Using potassium iodide as quenchers,with the maximum number(8) of tryptophan residues in a partially folded intermediate Bacillus amyloliquefaciensα-amylase molecule could be quenched by potassium iodide;with the denaturation concentration increasing,the number of Trp that can be quenched decreased to 5.the results of their protein electrophoreses and SEC showed that no aggregate or aggregate precipitation of Bacillus amyloliquefaciensα-amylase formed during the whole unfolding/refolding procedure of Bacillus amyloliquefaciensα-amylase induced by guanidine hydrochloride or urea.

ANS外源荧光探针结果表明：盐酸胍诱导的芽孢杆菌α-淀粉酶分子去折叠过程中存在着能够与探针分子1-苯胺基-8-萘磺酸结合的稳定的疏水区域；而随着芽孢杆菌α-淀粉酶分子在盐酸胍溶液中变性程度的加深，这一疏水区域逐步被瓦解。丙烯酰胺和碘化钾猝灭结果表明：在盐酸胍溶液中，随着芽孢杆菌α-淀粉酶分子变性程度的进一步加深，其分子内能够被丙烯酰胺接近的色氨酸残基逐渐增多，直至全部被猝灭。但位于芽孢杆菌α-淀粉酶分子表面的能够被碘化钾猝灭的色氨酸残基，在中间态芽孢杆菌α-淀粉酶分子中数目达到最大的8个，而随着其分子变性程度的进一步加深，反而减少至5个。

For a big chunk of credit-card losses; the number of filings (and thus charge-off rates) would be rising again, whether

年美国个人破产法的一个改动使得破产登记急速下降，而后引起了信用卡大规模的亏损。

Eph. 4:23 And that you be renewed in the spirit of your mind

弗四23 而在你们心思的灵里得以更新