Electric double layer capacitors (or supercapacitors) store charges through the physisorption of electrolyte ions onto porous carbon electrodes. The control over structure and morphology of carbon electrode materials is therefore an effective strategy to render them high surface area and efficient paths for ion diffusion. Here we demonstrate the fabrication of highly porous graphene-derived carbons with hierarchical pore structures in which mesopores are integrated into macroporous scaffolds. The macropores were introduced by assembling graphene-based hollow spheres, and the mesopores were derived from the chemical activation with potassium hydroxide. The unique three-dimensional pore structures in the produced graphene-derived carbons give rise to a Brunauer-Emmett-Teller surface area value of up to 3290 m(2) g(-1) and provide an efficient pathway for electrolyte ions to diffuse into the interior surfaces of bulk electrode particles. These carbons exhibit both high gravimetric (174 F g(-1)) and volumetric (~100 F cm(-3)) specific capacitance in an ionic liquid electrolyte in acetonitrile. The energy density and power density of the cell assembled with this carbon electrode are also high, with gravimetric values of 74 Wh kg(-1) and 338 kW kg(-1) and volumetric values of 44 Wh L(-1) and 199 kW L(-1), respectively. The supercapacitor performance achieved with these graphene-derived carbons is attributed to their unique pore structure and makes them potentially promising for diverse energy storage devices.

Neutrophils are considered to play a central role in ventilator-induced lung injury (VILI). However, the pulmonary consequences of neutrophil accumulation have not been fully elucidated. Matrix metalloproteinase-9 (MMP-9) had been postulated to participate in neutrophil transmigration. The purpose of this study was to investigate the role of MMP-9 in the neutrophilic inflammation of VILI. Male Sprague-Dawley rats were divided into three groups: 1) low tidal volume (LVT), 7 ml/kg of tidal volume (VT); 2) high tidal volume (HVT), 30 ml/kg of VT; and 3) HVT with MMP inhibitor (HVT+MMPI). As a MMPI, CMT-3 was administered daily from 3 days before mechanical ventilation. Degree of VILI was assessed by wet-to-dry weight ratio and acute lung injury (ALI) scores. Neutrophilic inflammation was determined from the neutrophil count in the lung tissue and myeloperoxidase (MPO) activity in the bronchoalveolar lavage fluid (BALF). MMP-9 expression and activity were examined by immunohistochemical staining and gelatinase zymography, respectively. The wet-to-dry weight ratio, ALI score, neutrophil infiltration, and MPO activity were increased significantly in the HVT group. However, in the HVT+MMPI group, pretreatment with MMPI decreased significantly the degree of VILI, as well as neutrophil infiltration and MPO activity. These changes correlated significantly with MMP-9 immunoreactivity and MMP-9 activity. Most outcomes were significantly worse in the HVT+MMPI group compared with the LVT group. In conclusion, VILI mediated by neutrophilic inflammation is closely related to MMP-9 expression and activity. The inhibition of MMP-9 protects against the development of VILI through the downregulation of neutrophil-mediated inflammation.

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: The volatile compounds of soymilk prepared from 5 soybean varieties grown in 2 locations were isolated and separated by a dynamic headspace analyzer and capillary gas chromatography. The coefficient of variation for the quantitative analysis of volatile compounds of soymilk by dynamic headspace analysis was less than 3.0%. Soybean varieties and growing locations had significant effects on the volatile compounds of the batches of soymilk at α= 0.05. The higher the soybean protein, the higher was the volatile compounds of soymilk. Correlation coefficient between the protein content and the volatile compounds of the milk was 0.99. Thirty‐eight volatile compounds of soymilk were identified by a combination of mass spectrometry and gas chromatographic retention times of standard compounds. Most of the identified compounds were formed by the lipid oxidation of soymilk. However, 2‐pentylfuran, dimethyl disulfide, and dimethyl sulfide were formed by singlet oxygen. The beany or green flavor that makes the soymilk unpleasant or unacceptable to Westerners may be due to 2‐pentylfuran, which is formed from linoleic acid by singlet oxygen. The beany flavor can be eliminated by processing the soymilk with a minimum exposure to light and air.