Dynamics and biogeochemical significance of the physical environment in Lake Biwa

We have examined two aspects of the dynamics and biogeochemical significance of the physical environment in Lake Biwa. One is the horizontal distribution of cyanobacteria as it relates to the ‘first gyre’ in the north basin of Lake Biwa. We could easily measure the first gyre using a vessel‐mounted acoustic doppler currents profiler. We were able to quantify the dynamics of the horizontal and vertical structure of currents and water temperature of this gyre. The first gyre did not remain at a fixed position; it moved north and south according to the growth of the gyre. This may play a role in the redistribution of cyanobacteria from place to place in the north basin. The second important environmental dynamic we measured was oxygen consumption rates from 1994 to 2000. We found that the minimum oxygen concentration in the hypolimnion has a clear inverse relationship with the apparent oxygen consumption rates in the 80–85 m depth layer. As a reduction in oxygen concentration in the hypolimnion can have a serious impact on benthic organisms, we concluded that the Lake Biwa environment should be monitored carefully and systematically.     

大方坯连铸机离线检修设备对中台的改进与完善

介绍了大方坯连铸机离线设备对中台及样规的改进方案.改进后,大大缩短了设备检修时间,降低了工人的劳动强度.     

Estimation of bacterial production through the coupling of (methyl 3H) Thymidine incorporation and several parameters over a Microcystis aeruginosa bloom in a hypereutrophic reservoir

The coupling of the changes in bacterial quantitative and metabolic aspects during Microcystis aeruginosa bloom conditions together with several environmental parameters was studied in the hypereutrophic Villerest reservoir, France. Bacterial abundance varied from 5.20 to 21.28 × 10⁶ bacteria-mL^?1, while bacterial biomass ranged between 75 and 507 μg C mL^?1. These results confirmed the highly eutrophic status of the Villerest reservoir. The relative quantitative importance of attached bacteria increased as Microcystis proliferated. Methyl-³H incorporation and D-(U-¹⁴C) glucose uptake varied from 8.99 to 60.57 × 10⁶ cells-mL^?1, and 0.016 to 1.587 μg CL^?1 h^?1, respectively. Correlations between several abiotic and biotic parameters showed that phytoplankton regulated bacterial growth by releasing organic carbon which is directly uptaken by heterotrophic bacteria. In the hypolimnion, the sedimentation of decaying algae represented a substantial substrate for bacterial growth.     

Two dimensional deformation characteristics of bloom CC with liquid core reduction

A two-dimensional model was applied to simulate the liquid core reduction(LCR) technology of bloom CC using ANSYS software.The deformation characteristics of bloom under different liquid fraction and reducing amount are obtained.The results indicate that the main deformation condition of bloom shell is compressive strain,mainly undertaken by the liquid core,which increases with the enhancement of reducing amount.Solidified shell takes minor deformation.The longitudinal section of bloom appears sunken and the narrow side bulges,which grow serious when the liquid fractionincreases.     

基于动态朴素贝叶斯分类器的明渠水华风险评估模型

水华风险不仅是水利工程规划时需要考虑的环境问题,也是水利设施运营时不能忽视的监测项目。为了提高明渠水化风险等级预测的准确率,针对水华成因的不确定性和发展的时序性,基于动态朴素贝叶斯网络分类器提出一种应用于明渠的水华风险评估模型。模型用水华风险等级结点对应藻叶绿素a(Chla)的浓度,并考虑了9项影响水藻生长的因素。采用主成分分析法,处理专家咨询结果,进行参数的设计。在苏州河道北门桥2011年6月初至9月初观测的53例连续监测数据上,与基于朴素贝叶斯网络分类器的评估模型进行比较实验。混淆矩阵显示对中等风险情况的预测识别率提高了15.625%,单尾配对t检验表明在显著性水平0.05时,两模型预测识别率差异显著。考虑了时序特征的基于动态贝叶斯网络分类器的评估模型对明渠中等水化风险的预测识别率提高显著。     

三峡水库香溪河库湾水华水动力调控初步研究

针对三峡水库蓄水运行后支流库湾春季水华频现问题,利用CE-QUAL-W2模型建立了香溪河-三峡库区整体立面二维水动力数学模型,对三峡水电站不同开机数量和春季不同水文条件下的香溪河库湾流速进行了数值模拟。计算结果表明:香溪河上游来流量较小时,滞留区表层流速小于香溪河库湾水华的临界流速0.05 m/s;而香溪河上游来流量增大到合适的值时,香溪河滞留区表层流速可大于0.05 m/s;仅利用三峡电站小幅度日调节对支流库湾流速的改善效果十分有限,而利用干支流水库对香溪河库湾流速的联合调控效果明显,可控制三峡水库香溪河库湾水华爆发。     

A comprehensive approach to evaluating watershed models for predicting river flow regimes critical to downstream ecosystem services

Selection of strategies that help reduce riverine inputs requires numerical models that accurately quantify hydrologic processes. While numerous models exist, information on how to evaluate and select the most robust models is limited. Toward this end, we developed a comprehensive approach that helps evaluate watershed models in their ability to simulate flow regimes critical to downstream ecosystem services. We demonstrated the method using the Soil and Water Assessment Tool (SWAT), the Hydrological Simulation Program–FORTRAN (HSPF) model, and Distributed Large Basin Runoff Model (DLBRM) applied to the Maumee River Basin (USA). The approach helped in identifying that each model simulated flows within acceptable ranges. However, each was limited in its ability to simulate flows triggered by extreme weather events, owing to algorithms not being optimized for such events and mismatched physiographic watershed conditions. Ultimately, we found HSPF to best predict river flow, whereas SWAT offered the most flexibility for evaluating agricultural management practices.     

Fat Bloom Caused by Partial De-Oiling on Chocolate Surfaces after High-Temperature Exposure

Fat bloom in chocolate is a substantial problem that affects its sensory properties, such as texture and appearance. This phenomenon is because of diffuse light reflection on a roughened surface of chocolate, caused by structural changes of fat crystals subjected to various temperature conditions. The purpose of this study is to characterize the fat bloom formed through gradual two-step cooling after exposure to temperatures (35–37 °C) slightly above the cocoa butter Form βV melting point (33.8 °C). To clarify the fat bloom formation process, the structural changes in cocoa butter and on the chocolate surface, at the dynamic thermal condition for bloom formation, was investigated using X-ray diffraction (XRD), fluorescence light microscopy, and scanning electron microscopy (SEM). The results revealed that an entirely light brown fat bloom occurred, even in the absence of the Form βVI or other polymorphic transformation. Microscopic observation showed that the light brown appearance was because of the porous structure on the chocolate surface. This porous structure was formed by liquid oil moving inside of chocolate from the surface. The formation of a coarse network and the subsequent de-oiling, because of movement of unsolidified liquid fat into the chocolate, appeared to be the main causes of bloom formation. Therefore, a coarsened fat network and oil movement besides the conventional principles of polymorphic transformation of cocoa butter should be considered.     

连铸管坯裂纹在加热穿孔过程中的变化

研究了连铸管坯表面不同深度裂纹在加热穿孔过程中的变化。结果表明，在连铸管坯内部质量良好时，剥皮能显著改善穿孔毛管表面质量；加热穿孔可以消除或减少管坯表面的微裂纹；管坯表面较深的裂纹穿孔后将在毛管表面以外折的形式出现。     

圆坯方坯凝固定律的导出和验证

经典的凝固平方根定律一般不适合于描述圆坯和方坯的连铸凝壳长大过程，本文推导了圆坯凝壳长大的圆坯凝固方程，k^2t=r^2(1nr/r0-1/2) r0^2/2．圆坯凝固方程也适用于方坯凝壳长大过程，可称为圆方坯凝固定律．经实测数据验证，圆方坯凝固定律能够较准确地表达连铸坯凝固过程．