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In this paper, gelatin was extracted from the scales of Coregonus peled, Carp and Bighead carp by the acid method, and the structure and functional properties of the obtained scale gelatin and food-grade pigskin gelatin (FG) were compared. The results showed that all gelatins exhibited relatively high protein (86.81–93.61%), and low lipid (0.13–0.39%) and ash (0.37–1.99%) contents. FG had the highest gel strength, probably because of its high proline content (11.96%) and high average molecular weight distribution. Low β-antiparallel was beneficial to the stability of emulsion, which led FG to have the best emulsifying property. The high content of hydrophobic amino acids may be one of the reasons for the superior foaming property of Bighead carp scales gelatin (BCG). The gel strength of Carp scales gelatin (CG) and BCG, the ESI of Coregonus peled scales gelatin (CPG) and the foaming property of BCG indicate that fish gelatin has the potential to be used in food industry as a substitute for pig skin gelatin.

The thermal characteristics of the positive leader discharges occurring under the different electrode terminals in a 1 m rod-plate air gap were studied quantitatively using Mach–Zehnder interferometry and a high-speed video camera. When disturbed by the discharge channel, the interference fringes are distorted because of the change in the refractive index of air, which is related to the gas density. Therefore, the gas temperature and gas density distribution in the leader channel can be retrieved from the offset of the interference fringes. Based on these results, the thermal characteristics of the leader channel were studied under different electrode terminals with a radius of curvature of 2.5 mm and 5 mm for cone electrodes and a diameter of 40 mm for a spherical electrode. The results show that the gas temperature in the leader channel increased while the gas density decreased as the radius of curvature of the electrode terminal decreased. Additionally, a smaller radius of curvature leads to a larger thermal diameter, but the difference in the thermal diameter is not obvious; for the terminals used in this paper, the difference is within 2 mm.

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