产纤维素酶菌株产酶条件的研究

主要研究了绿色木霉固态发酵培养基的酯比、接种量、氮源、培养时间和培养温度等条件，通过测定其所产纤维素本科的CMC和FPA酶活，找出该菌株最佳的产酶条件，即：秸秆粉：麸皮为2：1，固液比为1：3，添加（NH4）2SO4为氮源，添加量为2%，接种量5%，30℃培养84h左右为宜。CMC、FPA酶活分别达到372IU/g和69IU/g。     

嗜热侧孢霉源纤维素酶酶学性质研究

对嗜热侧孢霉所产纤维素酶的酶学性质进行研究.结果表明,CMC酶、FPA酶和棉花酶的最适反应温度分别为60℃、60℃和55℃,在55～65℃范围内酶的热稳定性较好.CMC酶、FPA酶和棉花酶的最适反应pH分别为5.4、5.4和4.8,在pH4.8～6.0范围内,酶活力较稳定,Ca2+、Mg2+、Zn2+、K+和Ba3+对酶具有激活作用,Cn2+、Fe2+、Na+、Ag+和Co2+对酶具有抑制作用.     

嗜热侧孢霉固体发酵产木聚糖酶条件研究

对嗜热侧孢霉(Thermophilic sporotrichum)木聚糖酶条件进行了研究.经正交试验得m,最佳产酶条件为:玉米芯+麸皮(1:2)15.0g,(NH4)2SO4+蛋白胨(2:1)2%,KH2PO40.3%,MgSO4·7H2O0.05%,pH6.0,含水量60%,培养温度和时间分别为40℃和168h.在此培养条件下木聚糖酶活力为5633.2 U.     

好食脉孢霉产纤维素酶液态发酵条件的研究

对纤维素酶高产菌株好食脉孢霉产纤维素酶的液态发酵条件进行了研究,以FPA和CMC酶活力为指标,确定了适宜的培养基主要成分由豆渣和麸皮组成,培养基起始pH值为5.0.最佳发酵工艺条件:培养温度28℃,摇床转速150r/min,培养时间72h,此时摇瓶发酵液中的FPA酶活力达到790.2U/mL,CMC酶活力达到459.4U/mL.     

固体发酵纤维素酶霉菌的选育及产酶条件研究

文章从酿造大曲中分离到一株产较高纤维素酶的霉菌,该菌株经紫外线-亚硝酸盐复合诱变选育出突变菌株HY3-2,其CMC和FPA酶活力比出发菌株分别提高了89.69%和88.86%,且传代稳定性较好。对该突变株进行固体发酵培养条件的研究表明,以硫酸铵或蛋白胨为氮源,发酵酒糟与麸皮比为2∶3,培养120 h,产酶活力最高,CMC酶活力为89.892 U/mL,FPA酶活力为30.912 U/mL。     

里氏木霉(Trichoderma reesei)产纤维素酶液态发酵条件的研究

对纤维素酶高产菌株里氏木霉(Trichoderma reesei)ZU03产纤维素酶的液态发酵条件进行了研究,确定了适宜的培养基配方和最佳发酵工艺条件。最优培养基配方及发酵条件为:培养基起始pH4.5,C/N8∶1,纸浆浓度30g/L,培养温度28℃,接种量10%(v/v),摇床转速150r/min,培养时间4d。在此优化发酵条件下,摇瓶发酵液中的纤维素酶FPA活力达11.67IU/mL,比初始发酵条件下酶活力提高近3倍。同样在此优化条件下还进行了5m3罐的中试,FPA活力达8.62Iu/mL。     

产纤维素酶细菌菌株Z1发酵条件优化

以本实验室分离的产纤维素酶细菌菌株Z1为研究对象,采用单因素试验、正交试验、方差分析和多重比较,研究了碳源、氮源、温度、初始pH等因素对Z1菌株产纤维素酶活力的影响,确定了其产纤维素酶的最优条件组合。结果表明,在此试验范围内,影响CMC酶的主次因素由大到小依次为碳源、氮源、pH;影响FPA酶的主次因素由大到小依次为pH、碳源、氮源。菌株Z1的最优发酵条件为CMC 2 g,玉米粉1 g,豆饼粉3 g,pH为7.0。在此条件下,不仅有较高的纤维素酶活,同时还有较高的蛋白酶活,即CMC酶活力132.5μg/(mL.m in),FPA酶活力93.8μg/(mL.m in),蛋白酶活力46.7μg/(mL.m in)。     

嗜热侧孢霉液体发酵产聚半乳糖醛酸酶条件优化

对嗜热侧孢霉(Thermophilic sporotrichum)液体发酵产聚半乳糖醛酸酶条件进行研究。得出最佳产酶培养基条件为：麸皮1.5%、(NH4)2SO4 0.5%、苹果皮粉3%、KH2PO4 0.1%、MgSO4·7H2O 0.025%,pH6.0;发酵条件为：装液量45mL/250mL 三角瓶,培养温度50℃,转速170r/min,培养时间96h。最佳条件下培养,酶比活力为2768.97U/mL。     

绿色木霉HY-07产纤维素酶发酵工艺的优化

以玉米芯、麸皮为主要原料,通过单因子及正交试验对绿色木霉HY-07固态发酵生产纤维素酶的产酶条件进行优化。结果表明,最佳产酶条件为:250 mL三角瓶装料量6 g,玉米芯∶麸皮111∶4,固液比10∶.8,吐温80添加量0.2%,K2HPO4含量0.05%,MgSO4.7H2O含量0.025%,(NH4)2SO4含量1%,pH自然,30℃恒温培养7 d,酶活力可达674.44 u/g,比对照增加了50.8%。     

黑曲霉HQ-1产羧甲基纤维素酶的发酵条件优化

采用单因素试验和响应面法对黑曲霉(Aspergillus niger)HQ-1产羧甲基纤维素酶(CMC酶)的固体发酵条件进行了优化。结果表明,产酶的最佳发酵条件为:玉米秸秆粉6.0 g、麦麸6.0 g(、NH4)2SO4 1.5 g、KH2PO4 1.6 g、Mg-SO4.7H2O 0.8 g、含水量73.9%、起始pH3.93、培养温度和培养时间分别为34.1℃和96 h。优化后,菌株产CMC酶活力最高为317.103 U/g,比未优化的酶活力最高值(65.507 U/g)提高了3.84倍。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

山药水溶性多糖的提取及抗氧化性研究

研究山药水溶性多糖的提取及其抗氧化作用。方法是将小鼠分别口服给予山药水溶性多糖，每天1次，连续给药15d，取血测过氧化物酶（POD）活性，取血、肝、肾测超氧化物歧化酶（sOD）活性，脂质过氧化产物（MDA）含量。山药多糖物可显著提高POD活性及血、肝、肾的SOD活性，并减少血、肝、肾组织中MDA的含量。山药水溶性多糖有提高小鼠体内过氧化物酶、超氧化物歧化酶活性及减少脂质过氧化产物的抗氧化作用。     

基于复合运动理论推导求点的速度及加速度的球坐标法

本文基于点的复合运动理论,用球坐标法推导出点的速度及加速度的计算公式,进一步论证了理论力学中点的速度,加速度公式的正确性。