The standard Gibbs energy of formation, Á f G o T , of Mg 3 La in the temperature range from near absolute zero Kelvin to 525 K were determined by calorimetry. The heat capacities, C p , from 2 K to 525 K were measured by the relaxation method and DSC. The Á f G o T (Mg 3 La) values were determined by combining the C p data with the standard enthalpy of formation at 298 K which was measured by the Calvet-type calorimeter using hydrochloric acid solution. From 2 to 350 K, the Á f G o T increases gradually, and it can be evaluated as a linear function of temperature above 350 K as follows:This result is expected to be useful as basic thermodynamic data of Mg-based alloys.
To provide for the future progression of the theoretical calculations beyond the adiabatic approximation by taking account of not only the electronic wave functions but also the nuclear wave functions, the formation energy, ⌬ f E total , determined experimentally from the ground state to the thermally excited state is inevitably necessary. In the present study, for each intermetallic compounds of the Mg-Zn and Mg-La binary systems, the standard enthalpy of formation, ⌬ f H T o , which is defined as the sum of ⌬ f E total and the volume work, p⌬ f V, was determined from 2 K to high temperature by combining solution calorimetry with heat capacity measurement.Because the p⌬ f V term for solids is negligibly small, the ⌬ f E total values at T are approximately equal to the measured ⌬ f H T o values. Thus the ⌬ f E total values obtained extrapolated to 0 K from the data measured near 2 K were consistent with ones obtained by the ab initio FLAPW energetic calculation. Temperature dependences of the ⌬ f E total values were small below 20 K. However, the ⌬ f E total values over 20 K decreased linearly as a function of temperature due to the enhanced lattice vibration. In the near future, the ⌬ f E total values obtained in the present study will be used for constructing the Correspondence to: M. Morishita;
Food crises caused by growing global population or environmental changes are predicted in the near future; therefore, sustainable solutions are needed. Edible insects, which are rich in protein and can save feed and environmental resources, have the potential to be a sustainable alternative protein source. However, there is limited evidence on the impact on health. In this study, we investigated the biological effects of ingesting bee larva by examining their effects on amino acid, lipid, and glucose metabolism in animal models. In our animal experiments, the replacement of casein as a protein source, with edible insects, did not seem to cause any deficiency in murine amino acid levels in the plasma and liver. Metabolomic analysis of plasma metabolites showed decreased 3-methylhistidine and increased nicotinamide in the bee larva-derived protein-fed mice. Decreased levels of plasma 3-metylhistidine, an indicator of muscle degradation, implies that replacement to bee-larva protein from casein did not cause muscle degradation in vivo. We further investigated effects of increased plasma nicotinamide on peripheral tissue and found an increase in expression levels of genes involved in glucose uptake in muscle and thermogenesis in adipose tissue. These data imply that bee larva is a potential sustainable, safe and healthy alternative protein source.
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