中国六面顶压机大型化的快速发展及相关问题（上）

文章回顾了压机大型化的历史阶段与特点,指出了成果与存在的问题,阐述了这些问题都是当前金刚石行业中极为重要的问题,值得决策者重视。     

道路施工质量控制与新技术的探讨

文章主要叙述了在道路施工中路基与路面的施工问题以及解决这些问题的对策,此外针对这些问题的出现介绍了现代新技术与新材料在施工中的运用,有效缓解了这些不良问题的出现,对于保证道路质量具有重要的实际意义。     

解决食品质量与安全问题的几点建议

民以食为天,食品质量与安全问题是全社会都关注的大问题,尤其是近些年来,我国食品质量与安全问题频发,导致民众对于食品质量与安全问题都心存疑惑,极大地影响了我国食品行业的正常运行。食品质量与安全问题引起了党和国家的高度重视,在2011年召开的全国人大常委会上正式由委员提出食品安全问题,国家专门出台了相应的食品安全法以保证居民的食品食用健康。文章将在分析食品安全现状的基础上对食品事故频发的原因精心分析并对如何做好食品质量与安全提出几点建议。     

对生态经济的人学思考——评《社会主义市场经济的人学底蕴》

随着生态问题的日益突出与社会主义市场经济的发展,人的问题日益突出,本文结合了《社会主义市场经济的人学底蕴》,从我国当下的生态问题和经济发展的人学思考两个方面进行了论述。从生态问题和社会主义经济发展的人学问题引发思考,结合人与自然的关系,还有生态问题中人的目的与手段的关系以及人的需要与消费的关系,阐明了生态问题下的人学思考;从社会经济发展促进人的发展和人的发展影响经济发展这两个方面辩证地对社会主义经济发展进行了人学思考。并从生态问题和社会经济发展两个角度进行了多方面的评价和讨论。     

水表计量误差原因及应对策略分析

从水表质量与型号问题、供水水质与管材问题、水表的安装问题3个方面对水表计量误差产生的原因进行了简要系统的分析,并结合笔者的工作经验对这些问题提出了应对措施。     

车间调度问题研究现状与发展趋势

文章从车间调度问题的实际应用特性出发,综述了当前车间调度问题在国内外的研究现状,在总结分析当前研究车间调度问题的相关方法与技术的基础上,指出了当前在车间调度问题研究中存在的问题与不足,并提出了几个车间调度问题研究的发展趋势,以期为后续车间调度问题的不断深入以及更好地为生产实际服务提供可借鉴的方向。     

农田节水灌溉问题探析

我国的农业发展应用到了大量的水资源,但是水资源是有限的,如何协调水资源现状与农田用水问题,使得水资源与农田灌溉和谐发展,成为了当前我国农业需要解决的问题。本文将针对我国水资源的现状和农田灌溉的用水问题作出了相应的分析,观察在这期间发生的一系列问题等,进行了相应的探讨并提出了相应的对策。     

煤炭开发与利用中的环境问题及对策

文章主要对煤炭开发与利用中的环境问题进行了阐述,如固体污染、空气污染等。针对这些问题采取了几种相应措施,以减少煤炭开发与利用过程中对环境造成的破坏问题。     

小气流纺棉纱产品质量状况不容乐观

指出了小气流纺纱质量存在的主要问题,分析了造成质量问题的原因,有针对性地提出了解决上述质量问题的建议与对策.     

黏胶生产线不间断电源的创新与优化

介绍了黏胶生产线DCS控制系统使用的不间断电源的配置及存在问题,对存在问题进行了分析,提出了创新与优化方案,通过具体实施解决了问题。     

梳棉机锡林—回转盖板隔距与梳理质量

为了提高生条质量,减少盖板落棉,分析了锡林与回转盖板的梳理原理,对比了标准盖板与非标准盖板对条干、棉结杂质及锡林—盖板隔距与质量的关系,探讨了降低盖板总高误差及锡林—盖板隔距变化的方法。指出：锡林—盖板隔距增大使生条结杂增多、短绒率降低,当隔距增大0.025mm时生条质量恶化,增大0.051mm时生条严重恶化;锡林—盖板隔距和刺辊工艺优化组合,生条棉结降低25.6%,短绒率降低0.65%、棉结降低35.5%,条干CV值降低0.07个百分点;隔距的准确性、稳定性关系到质量与节棉的双重效益;减小盖板针布总高误差及隔距差异,有利于设备更好地发挥工艺特性,取得质量和节棉双赢。     

Color characteristics and the influence factors of folk embroidered shoes in modern Jiangnan北大核心CSCD

Embroidered shoes have a long history. They were popular in the Ming and Qing Dynasties and are still popular in the Republic of China. They are traditional folk clothing accessories in Jiangnan area. The folk embroidered shoes in modern Jiangnan have great regional characteristics in shape technology and color and are rich in profound cultural connotation. They are handicrafts that perfectly combine traditional costumes and embroidery technology reflecting the unique charm of the costumes in the water town of Jiangnan. At present the researches on embroidered shoes in Jiangnan area are mainly analyzed from the perspective of manufacturing technology artistic characteristics and cultural connotation and rarely expounds its aesthetic characteristics and influencing factors from the perspective of color. Therefore the research on the color of modern Jiangnan folk embroidered shoes can restore the beauty of regional culture and help to carry forward and inherit Chinese traditional clothing culture. This paper made physical color measurement quantitative and qualitative statistics on the color of modern Jiangnan folk embroidered shoes which were collected in the Folk Costume Museum of Jiangnan University. It summarized the color characteristics of Jiangnan folk embroidered shoes analyzed the color aesthetics from three angles color layout color composition form and color implementation technology and explored the influence factors of the color formation of modern Jiangnan folk embroidered shoes from four aspects natural environment history and culture ideological belief and living customs. The research shows that the color of folk embroidered shoes in modern Jiangnan has obvious regional characteristics. Most of the main colors are simple and elegant mostly black navy blue and blue and decorated with red blue yellow and green with high saturation and high brightness. They form a color combination of "great unity and small contrast". The overall patterns of embroidered shoes are full of rhythm which can reflect the interest of the material and spiritual life of the Han nationality and contain profound cultural connotation. Its exquisite embroidery technology also enhanced the visual impact of embroidered shoes and the aesthetic value of patterns. Modern Jiangnan folk embroidered shoes have harmonious color proportion unique form and exquisite implementation technology. The local regional environment has a certain impact on the color composition of embroidered shoes. The humid and rainy climate the realistic and pragmatic Wu cultural concept the fresh and inaction color concept and the living customs of rice farming create the simple and elegant color image of Jiangnan folk costumes and highlight the gentle and beautiful image of Jiangnan women. This paper payed attention to the combination of empirical research and mathematical statistics excavated the influence of regional environment on the color of folk embroidered shoes in modern Jiangnan integrated art science and geography to explore the regional characteristics of costume color. In the future research we can further explore the age and occupation of the people wearing embroidered shoes in Jiangnan so as to make the research content more perfect. © 2022 China Silk Association. All rights reserved.     

蛋白酶和脂肪酶对稀奶油-乳清体系发酵特性及风味的影响

通过测定发酵过程中发酵动力学参数变化,利用顶空-固相微萃取和气相色谱-质谱法测定发酵60?h体系中挥发性风味物质,并进行主成分分析和感官评定,研究单独添加及复配添加蛋白酶和脂肪酶对稀奶油-乳清体系发酵特性及风味的影响。结果表明：风味物质以挥发性羧酸类、酮类和酯类为主。蛋白酶促进pH值下降、乳酸菌增殖和产酸,明显促进酮类生成,可增强体系的风味,提高风味品质;脂肪酶可引起滴定酸度大幅度上升,抑制乳酸菌增殖和产酸,但明显促进羧酸类生成,并产生酯类,可明显改变风味,赋予体系丰富的风味;复配添加后,结合2?种酶的特点,酯类产量上升,增香效果更明显,可显著改变风味,具有缓和大量挥发性羧酸带来的刺激性酸味作用。     

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.     

赤霞珠葡萄生长发育过程中内源激素的变化及其与果实成熟的关系

为研究赤霞珠葡萄果实发育过程中不同组织(果皮、果肉和种子)内源激素的含量变化及其与果实成熟的关系,用高效液相色谱-质谱联用技术测定果实发育过程中果皮、果肉以及种子中脱落酸(abscisic acid,ABA)、生长素(indole acetic acid,IAA)、赤霉素(gibberellin A_3,GA_3)、茉莉酸(jasmonic acid,JA)和水杨酸(salicylic acid,SA)的含量。结果发现,在葡萄果实生长发育过程中,葡萄果皮和果皮中ABA含量呈双S型变化,花后20 d左右,ABA含量较高,随着果实膨大开始下降,随后开始上升,至转色中期达到最大值,随着果实的成熟缓慢下降;果皮、果肉和种子中GA_3含量均是从果实膨大期开始上升,膨大后期下降,随后在转色初期又开始上升,随后下降;JA含量的变化与GA_3类似;果皮和果肉中IAA含量首先略微下降,在果实快速生长期迅速上升,并达到峰值,随着果实进入转色期,含量逐渐下降并保持稳定,果实膨大期之前,种子中IAA含量较高,随着果实膨大降低,并维持在较低水平,SA含量的变化与IAA类似。结论:ABA、GA_3、JA含量与赤霞珠果实成熟有关,IAA、GA_3、SA、JA含量与赤霞珠果实生长有关。     

Varietal differentiation of Tannat,Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition

The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety.     

精梳机用梳理器材专件的技术创新与优选

通过对关键梳理器材及专件结构与性能特点的分析,阐明了国内外精梳器材及专件的创新技术方向,并概括出精梳梳理器材及专件的优选配套总体原则;指出我国现代精梳梳理器材及专件的技术水平与国际先进水平的差距正在不断缩小,部分国产精梳器材、专件的性价比优于国外同类产品.     

不同温度对弓鲤鱼与弓鲇鱼乳酸盐代谢网络通量的影响

本研究以鲤鱼和鲇鱼为实验材料,利用弓鱼技术研究不同温度对鱼类中心代谢网络通量的影响以及弓鱼在最适温度下离水存活的时间,并探究低温诱导鲤鱼与鲇鱼进入休眠以及实现活鱼离水贮运的可行性。将弓鲤鱼和弓鲇鱼分别放置于0、4、6、10、15?℃不同温度下（每个温度采用梯度降温）,测定不同温度下弓鲤鱼与弓鲇鱼血清中糖酵解途径、三羧酸循环和磷酸戊糖途径的代谢通量。结果显示,鲤鱼在6?℃、鲇鱼在4?℃时的中心代谢途径中代表合成代谢的戊糖途径通量最高;而代表分解代谢和呼吸强度的乳酸盐代谢通量最低,因此判定6?℃和4?℃分别为鲤鱼和鲇鱼的最优贮运温度,且可分别作为诱导鲤鱼与鲇鱼进入休眠的最适温度。进而在最适温度下进行存活实验,结果显示,在6?℃时鲤鱼离水存活时间平均可达48.93?h,最长存活时间为77?h;在4?℃时鲇鱼离水存活时间平均可达38.14?h,最长存活时间为70?h。以上结果表明,活鱼的离水贮藏运输是完全可行的,同时本实验为诱导鱼类进入冬眠或休眠提供新的方法和理论基础。     

赛络集聚纺专件器材的选择和管理

为了稳定赛络集聚纺成纱质量,分析了专件器材对赛络集聚纺的影响和作用。分别对胶辊、胶圈、网格圈、钢领、钢丝圈、碳纤上销和压力棒隔距块及气动和板簧摇架等专件器材的选择和管理提出建议。通过对比,分析两种摇架的生产数据和普通上销及隔距块与碳纤上销及压力棒隔距块对赛络集聚纺的影响,最后强调加强赛络集聚纺专件器材的选用与管理,以进一步提高赛络集聚纺的成纱质量。