Abstract Purpose: To investigate the effect of hyperbaric oxygen therapy (HBOT) on traumatic brain injury (TBI) outcome. Methods: The modified Marmarou’s weight drop device was used to generate non-lethal moderate TBI rat model, and further developed in vitro astrocytes culturing system. Then, we analyzed the expression changes of interested genes and protein by quantitative PCR and western blot. Results: Multiple HBO treatments significantly reduced the expression of apoptosis promoting genes, such as c-fos, c-jun, Bax and weakened the activation of Caspase-3 in model rats. On the contrary, HBOT alleviated the decrease of anti-apoptosis gene Bcl-2 and promoted the expression of neurotrophic factors (NTFs), such as NGF, BDNF, GDNF and NT-3 in vivo. As a consequent, the neuropathogenesis was remarkably relied with HBOT. Astrocytes from TBI brain or those cultured with 21% O2 density expressed higher NTFs than that of corresponding controls, from sham brain and cultured with 7% O2, respectively. The NTFs expression was the highest in astrocytes form TBI brain and cultured with 21% O2, suggesting a synergistic effect existed between TBI and the following HBO treatment in astrocytes. Conclusion: Our findings provided evidence for the clinical usage of HBO treating brain damages.

Abstract The dechlorination efficiency of zinc oxide dust using microwave roasting was investigated capitalizing on the different microwave absorbing capacities of the compounds such as chlorine, lead, and zinc oxide. The associated dechlorination reactions were discussed in detail and the effect of all the influencing parameters such as the air flow rate, steam flow rate, the roasting temperature, roasting duration, and the mixing rate were assessed to identify the optimal conditions. The results indicated that a near 93% dechlorination of zinc oxide dust could be achieved, which would satisfy the requirements of the wet smelting electrolysis process. The optimal process parameters were identified to be an air flow of 300 L/h, a steam flow of 8 mL/min, a stirring speed of 60 rpm, a roasting temperature of 650 ºC, and a roasting duration of 60 min. Water vapor has an enhanced effect on dechlorination by microwave roasting.