下与上几乎半预连续模糊多值映射

在模糊半预开集的基础上,引入了模糊下与上几乎半预连续多值映射的概念,借助于映射F*与F*研究了它们的性质及其等价刻画.结果表明,所引入的几乎半预连续模糊多值映射具有一系列好的性质,从而丰富了已有的结果.     

模糊预开集与模糊预半开集

讨论了弱于模糊半开集的子集——模糊预半开集的性质及与其它半拓扑子集的关系.然后用模糊预开集、预半开集的语言刻划了模糊 H-闭空间和模糊 S~*-闭空间.     

论甜菜糖厂《静态混合器半预灰—渐进预灰》加灰流程

本支对静态混合器半预灰-渐进预灰加灰流程的出现和机理作了一定的说明和详细的论理。最后概要指出该流程在生产试验中体现的优点,并引出部分生产数据。     

预拓扑空间的强连通性与局部强连通性

将强连通拓扑空间和局部强连通拓扑空间这2个概念一般化.运用拓扑和范畴论方法研究了强连通预拓扑空间和局部强连通预拓扑空间的一系列性质,证明了局部强连通预拓扑空间和连续映射构成的范畴LSCPS是topological construct.这一推广是合理的.     

预拓扑分子格以及它们之间的开映射和闭映射

引入了预拓扑分子格的概念（它是拓扑分子格的推广）,并证明了完备格上的闭预拓扑和伪闭包算子是一一对应的.另外,定义了两个预拓扑分子格之间的连续映射、开映射、闭映射和同胚映射并证明了若干特征定理.     

预拓扑空间中的低阶分离公理

将拓扑空间的T0,T1,Sober,T2,Urysohn分离性的性质和定理推广到预拓扑空间上.运用拓扑的方法,得到预拓扑空间的低阶分离公理的性质和定理.将拓扑空间的低阶分离公理的性质和定理推广到预拓扑空间上是成功的.     

完备格上预余拓扑的确定

通过定义完备格L上的预余拓扑、预闭包算予、预外导算子族、预内部算子、覆盖族及它们上的序关系,研究给定完备格L上预余拓扑的确定方式．证明了（1）给定完备格L上预余拓扑的全体、预闭包算子的全体构成了彼此同构的完备格;（2）当L是闭集格时,L上预外导算子族的全体与预余拓扑的全体构成了彼此同构的完备格;（3）当L是完备DeMorgan代数时,L上的预余拓扑的全体、预内部算子的全体、覆盖族的全体构成了彼此同构的完备格．因此给定完备格L上的预余拓扑可以由L上的预闭包算子、预外导算子族、预内部算子及覆盖族确定．     

预水解液中木素去除方法的研究现状

去除预水解液中的木素符合生物质利用的要求,有利于木素和半纤维素的有效利用。本文简单阐述了预水解液中木素的结构与性质,重点介绍了预水解液中木素去除的不同方法,主要包括物理法(吸附法,冷冻法,树脂交换等),化学法(加入高分子、表面活性剂、PAC等),生物法(加入漆酶)及多种方法相结合(物理与化学法,物理与生物法,化学与生物法)的方法。通过对这些方法进行总结对比,提出多种方法相结合及生物法是今后研究的重点。     

预湿上浆过程的预湿回潮率及预湿压力的确定

预湿回潮率直接影响浆槽中的浸浆过程,并且间接对最终的浆纱质量和织造过程产生重要影响.预湿回潮率有一个最佳的选用范围,通过对14.6 tex纯棉环锭纱进行吸浆和模拟上浆实验,确定了其最优范围为25%～35%,此时纱线可以达到较好的吸浆状态,并且浆纱质量指标达最佳;在KarlMayer预湿浆纱机上通过分析预湿压力和预湿回潮率的关系,认为预湿压力应控制在80～95 kN较为经济.     

聚丙烯腈预氧化纤维的柔性探讨

用声速法(SV)、差示扫描量热法(DSC)、大角X射线衍射法(WAXD)等研究了PAN预氧化纤维的柔性与原丝基体,预氧化反应条件之间的关东。结果表明,OF的柔性与原丝性质、预氧化反应程度、预氧丝取向度密切相关,而与预氧化反应速度无关。试验还确定了获得最佳柔性的OF的氧化程度。     

关于非标准扩张和乘积推理闭包空间的注

运用非标准分析的方法,研究了拓扑空间在扩大模型下的分离性,并给出它们的具体刻画．最后证明了推理闭包空间中的一族特殊紧集的乘积是它们的乘积推理闭包空间中的紧集．     

Characterisation of the bound lipids at the wool fibre surface by time of flight secondary ion mass spectrometry (ToF-SIMS)

The performance of textiles depends not only on their initial properties but also, more importantly, on how they behave in service. A new technique, the fuzzy-comprehensive-evaluation method, for the assessment of comfort behaviour is proposed. The mathematical principle and manner of calculation for the technique, in which sets of numerical values for the evaluation of performance are obtained, are presented.

As an example of the application of this method, an analysis of data from two sets of results previously obtained (the change in physical and mechanical properties of a range of fabrics after abrasion and an evaluation of preferences among female university students of the relative importance of comfort-related factors in clothing) is carried out.     

Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science

Peptides and proteins contribute to physical properties, biological activities and sensory characteristics of foods. Studies on the isolation and characterisation of peptides and proteins allow compilation of data sets on their structures and properties/activities. Quantitative structure activity relationship (QSAR) modelling provides methodology to find mathematical expressions for such relationships which may then be useful for estimating activities of any related compound and for predicting structures of high activity. Methodology for transforming peptide and protein structures into data sets are presented, and research relevant for food science and technology are discussed in this review. Peptide QSAR modelling has been especially useful for antimicrobial, ACE-inhibitory and bitter tasting peptides, but could easily be expanded to other areas within food research.     

Log-linear response functions and their use to model data from plant nutrition experiments

Inverse polynomial response surfaces have been very useful as models for data when responses are not symmetrical about their optimum value or when they approach an asymptote. But a special computing routine is required, and the parameter estimates do not have exactly known distributions. An alternative family of models having the same flexibility of shape is the family of log-linear response functions, which may be fitted using standard multiple regression routines. They provide parameter estimates with very good statistical properties and have been used to explain several sets of data. Examples are given of their fit to data from an experiment on the nutrition of black currants grown under controlled conditions. From contour diagrams, it is easy to propose the best levels of fertilisers to be applied so as to obtain maximum crop and healthy growth.     

（∈，∈Vq）模糊软群与（∈，∈Vq）模糊正规软群

采用将软集模糊化的方法,提出了群上的（∈,∈Vq）模糊软群和（∈,∈Vq）模糊正规软群的概念,讨论了它们的相关性质并荻得了模糊软集成为（∈,∈Vq）模糊（正规）软群的充要条件．进一步引入了（∈,∈Vq）模糊左（右）软陪集的概念,在其上定义运算得到了（∈,∈Vq）模糊商软群．     

BL-代数的直觉模糊滤子

在 BL-代数和直觉模糊集理论的基础上,应用直觉模糊集的方法,定义了 BL-代数上直觉模糊滤子和直觉模糊素滤子。然后,讨论了直觉模糊滤子和直觉模糊素滤子的相关性质以及如何由直觉模糊集生成直觉模糊滤子的方法;最后,研究了 BL-代数上的直觉模糊滤子的全体的代数结构。     

LF闭包空间中的几乎可数仿紧性

在LF闭包空间中的紧性研究基础上,定义几乎可数仿紧集,对其进行特征刻画,证明了几乎可数仿紧集对于Cech闭包算子的像集是可遗传的.在由F诱导出连续的L-Zadeh型函数的映射下保持性质不变,且具有弱同胚不变性质.进一步证明若(Lx,ωL(～))具有几乎可数仿紧性,当且仅当分明闭包空间(X,～)具有几乎可数仿紧性,即LF闭包空间中的几乎可数仿紧性是“L-好的推广”.     

Colour of Bilberry (Vaccinium Myrtillus Fruits) Extracts

Colour is one of the major attributes that affect the consumer's perception. This paper presents a study regarding coloring properties of the natural, nontoxic dye extracted from fresh fruits of bilberries (Vaccinum myrtillus). Colours were measured in CIELAB system using a standard white specimen. The samples were different regarding their dye concentration. Experiments comprising more samples sets used three different illuminators. The hue, luminosity, and saturation are discussed. The phenomenon of dichroism was also studied.     

Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions

Okra (Abelmoschus esculentus) is one of the ingredients widely used in African gastronomy because of the unique slimy texture it gives to sauces. However, processing and formulation can affect the textural and rheological properties of these sauces, leading to unacceptable quality for the African consumer. The aim of this study was to select the instrumental measurements best enabling (a) characterization of the rheology and texture of slimy sauces prepared from okra and (b) monitoring its evolution during the preservation process. Thirty-seven slimy suspensions (sauces and purées) were measured with 16 rheological and textural parameters. A principal component analysis revealed that flow consistency index K and flow behavior index n were well correlated with visco-elastic, adhesive, and shear thinning properties, and that stringiness was well correlated with elongational, cohesive, and ductile properties. These two sets of measurement methods are sufficient to characterize their rheological and textural properties, and necessary to discriminate them according to their process and formulation.