Suchergebnisse

This article discusses the interrelations between different episodes of contention in China through a case study of the Maoming anti-PX protests in 2014. Drawing on interviews and documentary data, the author specifies the spillover effect of previous anti-PX activism on the Maoming case. This article argues that preceding anti-PX protests helped bring about the Maoming protests, and explains how diffusion shaped protest dynamics in two aspects. First, it shows how local officials reacted to previous anti-PX episodes by taking pre-emptive measures designed to prevent mobilization in Maoming. However, this strategy backfired. Instead, it directly contributed to the anti-PX protests by facilitating cognitive liberation and activist networking. Second, this article shows how Maoming contenders also underwent a learning process. Previous anti-PX protests exerted an influence on the grievance framing in the Maoming protests and encouraged mobilization by increasing public expectations for success and legitimizing protest as a tactic. During the course of contention, Maoming protesters actively drew on their predecessors' experiences, which shaped their own strategies accordingly. (J Contemp China/GIGA)

The effect of pH and different types and concentrations of salt ions on the gel properties of gum extracted from Chinese quince seeds (CQSG) were investigated by analysing the texture, flow behaviour, water-holding capacity (WHC), zeta potential, and thermal and morphological properties of the gels formed by the gum. Results indicated that the pH and different types and concentrations of ions significantly affected the properties and microstructure of the CQSG gels. However, the various conditions had no obvious effects on the gelling and melting temperatures of the CQSG gels. The effects of the tested salt ions on the WHC of the CQSG gels exhibited different patterns. The zeta potential value increased continuously from -45 to -53 mV with increasing phosphorus concentration, while the presence of CaCl2 caused a continuous decrease in the zeta potential from -35 mV (0.2 wt%) to -22 mV (2 wt%). The present work provides fundamental data for designing novel gelling agents based on gum from Chinese quince seeds for use in processed food.