剖析黑龙江省林甸糖厂甜菜块根含糖及其改进措施

黑龙江省林甸县多为碳酸盐黑钙土,黑土层约25—30cm。0—20cm土层中有机质含量为2.653％,土壤中含盐量0.052—0.1％:0—30cm耕层中含氮0.197％,含磷0.047％,速效磷(P_2O_5)1.02毫克/100,PH值7.9—8.1。由此可见林甸地区的土壤适合甜菜生长。但从甜菜块根含糖率来看,几年来一直不够理想。仅以10—12月加工的块根平均含糖率来看,1979年为17.06％,1980年15.97％,1981年为16.45％。影响甜菜块根含糖率的因素很多,     

不同耕作措施对延边烟田水分、烤烟生长及烟叶产量品质的影响

以吉林延边主栽烤烟品种吉烟9号为试验材料,采用田间小区试验,研究了不同耕作措施对烟田水分、烤烟生长及烟叶产量品质的影响。结果表明:(1)移栽20 d后,垄下深松处理(T1和T2)烟田各土层水分含量均高于常规起垄(CK),移栽40 d和60 d后,50 cm以上各土层含水量均是垄下深松结合揭膜后中耕培土处理(T2)>对照>垄下深松;(2)垄下深松处理(T1)旺长期烟叶氮素和磷素含量高于对照,垄下深松结合揭膜后中耕培土处理(T2)团棵期与旺长期烟叶氮素和磷素含量高于对照,且烟叶钾素含量均随着生育时期的推进呈下降趋势;(3)T1和T2可不同程度促进烤烟生长,增大叶面积,增产增质,其中垄下深松结合揭膜后中耕培土处理烤烟经济性状各项指标和致香物质总量最高,化学成分较为协调,产量和产值分别较对照提高310 kg/hm2和5997.9元/hm2。     

甜菜大垅双行地膜覆盖栽培试验简报

甜菜实行大城双行种植地膜覆盖栽培，简称为大双覆栽培。1995年通过对三处大双覆栽培试验的初步总结，已经显示出该项技术对甜菜具有较好的增产、增糖、增效益作用。现简要报导如下：1大双覆栽培试验基本作法（l）试验地点及土质茬口柞冈乡拥政村为子岗地，玉米茬、土质属粘质黑土；德胜乡文化村为低平地，玉米茬，草甸黑钙土；建设乡新胜村为平岗地，玉米茬，碳酸盐黑钙上。（2）大进规格及行株布局大城代距90cm，找上双行苗带，小行距30cm，单行珠距30cm，每公顷理论株数74070株；以普通城距为对照，行株距70cmX30cm，每公顷理论株数4761…     

不同土壤类型烟草根系发育特点研究

不同土壤烟草根系干重的变化趋势相同。即打顶以前缓慢增加,打顶至圆顶期迅速增加,并于圆顶期达到最大根重,并且砂姜黑土 >潮土 >褐土,圆顶期以后迅速减少。褐土根重前期增加较快,中期较慢,后期减少也慢,根重变化相对缓和;砂姜黑土根重前期增加缓慢,中期较快,后期衰老也快,根重变化相对剧烈;潮土居中。不同土壤烟草根系总长度在旺长前增加缓慢,旺长期至圆顶期增加较快,圆顶期以后仍有少量增加。圆顶期烟根长度差异最大,且褐土 >潮土 >砂姜黑土。烟草根重、根长、根表面积及活跃吸收面积的垂直分布均为:0~20 cm > 20~40 cm > 40~60 cm > 60~80 cm,且0~20 cm耕层各项指标远远大于其他土层之和。不同土壤根重垂直分布特点为:砂姜黑土浅而集中,褐土深而分散,潮土居中。根长分布特点为:砂姜黑土浅而集中,潮土深而分散,褐土居中,且根长最大期褐土 >砂姜黑土 >潮土。根表面积及活跃吸收面积分布特点为:潮土浅而集中,褐土深而分散,砂姜黑土居中;其大小顺序为:砂姜黑土 >潮土 >褐土。砂姜黑土根重、根长横向分布窄而集中,褐土和潮土宽而分散。      

垂直深旋耕配施改土物料改良酸性土壤并提高烟草种植效益研究

为实现酸性土壤改良与土壤培肥同步、表层土与表下层土壤改良同步的目的,运用垂直深旋耕与无机、有机、生物等多物料综合协同改良酸性土壤,采用双因素裂区设计,试验设垂直深旋耕和传统耕作方式,以及石灰、石灰+绿肥、石灰+绿肥+酸性生物有机肥、石灰+绿肥+碱性生物有机肥等改土物料组合,研究了耕作方式和改土物料及其互作对植烟土壤理化特性及烤烟根系生长、农艺性状、经济性状、化学成分的影响。土壤理化特性受耕作方式和改土物料的影响,也受其互作的影响;垂直深旋耕可降低土壤容重,提高土壤孔隙度和土壤碱解氮、有效磷、速效钾含量,提高改土物料调酸效果;石灰与绿肥、生物有机肥配施更有利于改善土壤物理特性、提高土壤pH和养分含量,施用碱性生物有机肥较酸性有机肥更有利于提高土壤pH。烤烟根系和地上部生长及经济性状主要受耕作方式的影响,烟叶化学成分主要受改土物料的影响;垂直深旋耕结合石灰、绿肥、生物有机肥改良酸性土壤,有利烤烟根系生长,改善烤烟农艺性状,提高烤烟产量和产值,协调烟叶化学成分。在山地烟区,采用垂直深旋耕结合无机、有机、生物等多物料综合协同改良酸性植烟土壤,可同步实现表层土壤酸度改良与肥力提升,还可同步实现表层与表下层酸性土壤改良,提高烤烟种植效益。      

新疆兵团垦区‘红地球’葡萄根区主要土壤养分调查研究

葡萄根区土壤养分对葡萄品质和产量有直接影响,为了解新疆兵团鲜食葡萄产区土壤主要养分状况,在具有代表性的7个师的葡萄园0~60 cm土层土样采集,测定pH值、有机质、水解性氮、有效磷和速效钾的含量,为葡萄园合理施肥提供参考依据。结果表明:该葡萄产区根区土壤pH值整体偏高,平均值为8.27;有机质含量总体处于低水平,平均值为16.28 g/kg;水解性氮含量处于低及以下水平,平均值为66.95 g/kg;有效磷含量处于高水平,平均值为31.71 mg/kg;速效钾含量处于高及以上水平,平均值为161.56 mg/kg。整体来看,兵团垦区鲜食葡萄园土壤肥力整体状况较好,0~60 cm土层pH值随着土层深度的增加逐渐升高,有机质、水解性氮、有效磷和速效钾含量随着土层深度的增加逐渐降低。研究表明,通过合理的配方施肥,增施有机肥、腐殖酸肥、种植绿肥及养殖蚯蚓等措施可进一步提升葡萄园土壤肥力。     

粉垄深度对稻作烟区土壤理化特性及作物周年产量的影响

  背景和目的  为了揭示不同粉垄深度对湖南稻作烟区土壤理化性状及烤烟根系生长和烟稻周年产量的影响。   方法  大田试验于2019年在长沙浏阳永安镇开展,采用单因素随机区组试验设计,设置粉垄深耕20 cm（T1）、30 cm（T2）、40 cm（T3）和直接旋耕12 cm（CK）四个处理,采用50 cm土柱取样器,每个处理取土柱3个。研究了0~50 cm土层土壤理化性状的变化。并分析了不同处理对烤烟根系生长状况、烤后烟叶物理性状和化学成分、经济性状和作物周年产量的影响。  结果  与CK处理相比,T2和T3处理在0~40 cm土层土壤容重显著降低1.49%~8.97%,土壤孔隙度增加0.44%~12.88%,土壤紧实度降低0.37%~24.37%;T2处理在20~30 cm土层土壤碱解氮、有效磷和速效钾含量的提升效果最为显著,较CK处理分别提升了22.82%、58.02%、52.41%;T2处理改善烤烟物理性状及内在化学成分的效果最为显著,各粉垄深耕处理均提高了烤烟的产量和上等烟比例,并且也能提高后茬作物水稻产量,其中T2处理作物产量产值最高。  结论  粉垄耕作30 cm显著改善了稻作烟区土壤物理性质,提高了土壤速效养分在20~40 cm土层中的含量,提升了烟叶的品质和产量,作物周年产值显著提高18029.89元/hm2。      

洛阳典型植烟土壤肥力特征及其与土壤盐分关系分析

以河南省洛阳市植烟土壤为研究对象,应用常规统计学方法和冗余分析方法,分析20个典型烟田不同土层(0~20、20~40、40~60、60~80、80~100 cm)土壤基础肥力和全盐量,并探讨了土壤肥力与盐离子的关系。结果表明:(1)有机质(OM)、碱解氮(AN)、速效磷(AP)和速效钾(AK)含量均以0~20 cm土层最高,其中有机质和速效钾随着土层加深而减少,碱解氮、速效磷含量表现出先降后升趋势;各土层主要以碱性为主,0~20 cm的pH最低;全盐量自上而下呈现先降后升的趋势;(2)冗余分析结果表明,土壤有机质(OM)在0~100 cm与K~+、Na~+、Ca~(2+)和SO_4~(2-)表现出较好的相关性;碱解氮(AN)在0~40 cm与K~+有正相关性,与Na~+有负相关性;速效磷(AP)在0~100 cm受Ca~(2+)和SO_4~(2-)影响较大,在0~80 cm与K~+有较强的相关性;速效钾(AK)在不同土层与盐离子的相关性不同;pH与HCO_3~-有较强的相关性。综合考虑,洛阳典型植烟土壤表层肥力较高,盐分较多聚集在表层和底层土壤,其中K~+对各肥力指标均有较大影响,Cl~-则随着土层加深对肥力指标影响增强,其余各离子与肥力表现无明显规律。     

关于甜菜纸筒育苗期和移栽期的确定

甜菜纸筒育苗栽培,选定适宜的育苗期和移栽期,对于增产具有重要意义。兹将此方面研究资料整理、分析如下。试验条件及方法试验地点:黑龙江省海伦县;试验地为碳酸盐草甸土、地势低平、地下水埋深3.5米、有机质含量5.7％、碱解氮237ppm、有效磷4—8ppm、有率钾40ppm、土壤PH值为8.0,前作小麦;试验地施肥:氮(N)20斤/亩、磷(P_2O_5)24斤/亩、钾(K_2O)20斤/亩、一次     

深耕配施有机肥对云南保山植烟土壤肥力的快速提升效应

为研究土壤耕作深度与有机肥对植烟土壤肥力的快速提升效果,设置3种耕作深度（S1：深耕10cm;S2：深耕20cm;S3：深耕30cm）与2种有机肥（OF：商品有机肥;FM：农家肥）的交互试验,研究一个生长季内不同处理对土壤物理结构、养分变化及酶活性的影响。结果表明：（1）耕作深度与有机肥种类对土壤物理特性无显著影响。二者互作可显著提高0~20和20~40cm土层土壤有机质含量。S3FM可显著提高0~20cm土层土壤有机质、全氮和硝态氮含量及20~40cm土层土壤有机质的含量。（2）耕作深度×有机肥种类可显著影响0~20和20~40cm土层脲酶活性。S1FM较S1OF显著提高0~20和20~40 cm土层蔗糖酶活性41.75%和14.29%;当均施用农家肥时,脲酶的活性在耕深30cm达到最高,较其他处理增幅最高达57.89%。（3）土壤肥力质量综合评价表明,S3FM处理0~20和20~40cm土层土壤肥力质量得分均最高,分别为0.58与0.74。可见,农家肥深耕30cm可实现在一个生长季内提升保山植烟土壤肥力质量的目的。     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.