威权意识下女性命运的真实写照--评析《大地》中的阿兰形象

阿兰是赛珍珠的代表作品《大地》中旧式中国农村妇女的学形象，她忠厚朴实，坚毅勤劳，深受威权意识和封建思想道德的重重压迫。中分析了阿兰的优点和她性格中的缺陷，再现了旧中国女性难以摆脱封建威权意识深重压迫的悲惨命运。     

Sunflower Head Residue Pectin Extraction as Affected by Physical Conditions

Effects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low-methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three-way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin.     

Physicochemical and Sensory Evaluation of 'Rocha' Pear Following Controlled Atmosphere Storage

ABSTRACT: The effects of several processing factors (storage time, time in the open air at room temperature, and overhead concentrations of O₂ and CO₂) on color, firmness, polyphenol oxidase (PPO) activity, and sensory attributes of pears (cv. Rocha) grown in 2 locations were studied using a multiple linear regression model. Backward elimination (F ≥ 0.005) was used to assess the significant factors. Extended storage time, long‐time exposure at room temperature, and high O₂ concentration played major roles on color changes assessed instrumentally and further confirmed by a sensory panel. Firmness was strongly affected by storage time and by time in the open air at room temperature. Finally, PPO activity was dependent on the growing location.     

引气剂在南水北调中线工程中的应用

引气剂在混凝土中能够引入大量微小、封闭、稳定的气泡,可改善混凝土和易性、耐久性,延长建筑物的使用寿命。引气剂的使用效果与混凝土的原材料质量、拌和工艺及环境有关,使用时应适当调整掺量,满足含气量的技术指标要求。     

引气剂在南水北调中线工程中的应用

引气剂在混凝土中能够引人大量微小、封闭、稳定的气泡,可改善混凝土和易性、耐久性,延长建筑物的使用寿命.引气剂的使用效果与混凝土的原材料质量、拌和工艺及环境有关,使用时应适当调整掺量,满足含气量的技术指标要求.     

Invited review: Genetics and modeling of milk coagulation properties

Milk coagulation properties (MCP) are conventionally measured using computerized renneting meters, mechanical or optical devices that record curd firmness over time (CF_t). The traditional MCP are rennet coagulation time (RCT, min), curd firmness (a₃₀, mm), and curd-firming time (k₂₀, min). The milk of different ruminant species varies in terms of CF_t pattern. Milk from Holstein-Friesian and some Scandinavian cattle breeds yields higher proportions of noncoagulating samples, samples with longer RCT and lower a₃₀, and samples for which k₂₀ is not estimable, than does milk from Brown Swiss, Simmental, and other local Alpine breeds. The amount, proportion, and genetic variants (especially κ-casein) of milk protein fractions strongly influence MCP and explain variable proportions of the observed differences among breeds and among individuals of the same breed. In addition, other major genes have been shown to affect MCP. Individual repeatability of MCP is high, whereas any herd effect is low; thus, the improvement of MCP should be based principally on selection. Exploitable additive genetic variation in MCP exists and has been assessed using different breeds in various countries. Several models have been formulated that either handle noncoagulating samples or not. The heritability of MCP is similar to that of other milk quality traits and is higher than the heritability of milk yield. Rennet coagulation time and a₃₀ are highly correlated, both phenotypically and genetically. This means that the use of a₃₀ data does not add valuable information to that obtainable from RCT; both traits are genetically correlated mainly with milk acidity. Moreover, a₃₀ is correlated with casein content. The major limitations of traditional MCP can be overcome by prolonging the observation period and by using a novel CF_t modeling, which uses all available information provided by computerized renneting meters and allows the estimation of RCT, the potential asymptotic curd firmness, the curd-firming rate, and the syneresis rate. Direct measurements of RCT obtained from both mechanical and optical devices show similar heritabilities and exhibit high phenotypic and genetic correlations. Moreover, mid-infrared reflectance spectroscopy can predict MCP. The heritabilities of predicted MCP are higher than those of measured MCP, and the 2 sets of values are strongly correlated. Therefore, mid-infrared reflectance spectroscopy is a reliable and cheap method whereby MCP can be improved at the population level; this is because such spectra are already routinely acquired from the milk of cows enrolled in milk recording schemes.     

可见/近红外漫反射光谱无损检测甜柿果实硬度

该研究的目的是建立可见/近红外漫反射光谱无损检测甜柿果实硬度的数学模型,评价可见/近红外漫反射光谱无损检测甜柿果实硬度的应用价值。果实硬度采用果皮脆性、果皮强度和果肉平均硬度作为评价指标。在可见/近红外光谱区域(400～2 500 nm),采用改进偏最小二乘法,对比分析了不同导数处理、不同散射及标准化处理的甜柿果实硬度定标模型。结果表明,对于果皮强度和果皮脆性,采用最小偏二乘法、一阶导数处理和标准多元离散校正处理建立的定标模型预测效果较好,RP2分别为0.858和0.862,SEP分别为0.094和0.157,RPD分别为2.47和2.63。对于果肉平均硬度,采用改进偏最小二乘法、一阶导数处理和标准正常化和去散射处理建立的定标模型预测效果较好,RP2为0.82,SEP为0.063,RPD为2.35。因此,可见/近红外漫反射光谱无损检测技术可用于甜柿果实硬度的无损检测。     

1-MCP处理结合冰温贮藏对磨盘柿果实软化衰老的影响

目的：探讨冷藏、冰温贮藏、1-甲基环丙烯（1-methylcyclopropene,1-MCP）处理结合冰温贮藏对采后柿果硬度和软化相关物质代谢的影响。结果：与冷藏处理相比,冰温贮藏有效抑制了乙烯生成,抑制了多聚半乳糖醛酸酶（PG）、纤维素酶（Cx）、淀粉酶活性的增加,抑制了可溶性果胶含量的升高,延缓了果肉硬度的降低,而1-MCP处理结合冰温贮藏对柿果实硬度的保持、抑制PG、Cx、淀粉酶活性升高的作用好于冰温单一贮藏,因此,1-MCP处理结合冰温贮藏是保持柿果实硬度较为适宜的贮藏方法。     

Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue

The influences of vacuum impregnation (VI) on the tissue of mango cubes during atmospheric immersion in sucrose solution were investigated. Results showed that VI effectively facilitated water loss (WL) and sugar gain (SG) during the 300min immersion process, with increases of 20.59% and 31.26%, respectively. A pectin solubilization/degradation phenomenon was observed in the immersion process. The intercellular space and cross section area in the VI‐treated mango tissue increased immediately after being released to atmospheric pressure. And it was noted that after experiencing shrinkage‐relaxation period twice in the 300 min immersion process, the size of VI‐treated mango cells recovered to the original level of fresh ones. Major variations in WL, protopectin content, water soluble pectin content, firmness and microstructure of mango cubes appeared within the first 60 min. In addition, the firmness of mango cubes was positively correlated with the protopectin content (P < 0.01), but negatively correlated with WL and the water soluble pectin content (P < 0.01), indicating that WL and degradation of protopectin contributed greatly to the loss of firmness.