论携号转网行为的私法规制

以电信用户入网协议为切入点,电信用户的携号转网行为应受到《合同法》《消费者权益保护法》等私法规范的保护与限制。该行为引起的格式条款解释、合同终止、违约责任、损失赔偿等问题,不能仅靠《电信条例》等公法规范来调整。应当积极引导广大消费者用户以私法领域相关规定为依据,转变争议解决思维,拓宽纠纷处理途径,合理选择维权手段,以保护自身合法民事权益,与行业监管部门共同推动电信行业有序发展。     

Attitude-behaviour dissonance regarding the importance of food preservation for customers

The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods.     

马西洼槽中南部区带综合评价

马西洼槽是饶阳凹陷的主力生油洼槽,它为任丘潜山构造带、南马庄构造带、八里庄构造带提供油源。马西中南部剩余资源量较大,勘探目的层系多、勘探领域广,有较大勘探潜力。通过层序地层学的研究、构造精细解释和地质综合评价认为,马西断裂构造带为构造—岩性复合圈闭发育带,南马庄构造带为地层—岩性圈闭发育带。下第三系Es3段为最有潜力的勘探层系。通过多种地震属性和地震反演技术的应用以及地震相分析,落实了一批构造、岩性—地层圈闭,为老油田的勘探找到了接替战场。     

海拉尔盆地的古河道砂体识别方法

本文基于海拉尔盆地贝尔凹陷西北部高精度三维地震资料,通过对时间域、频率域地震属性的分析,研究了河道砂体的变化及分布规律,总结出了一套利用时间域、频率域地震属性识别古河道的方法。其中对河道砂体较为敏感的沿层属性主要有均方根振幅、反射强度梯度、有效带宽及瞬时频度等。利用这种识别方法在该区找到水下分流河道砂体和河口坝砂体,为该区的岩性勘探部署提供了具体目标。     

基于属性相关表的关系模式全部候选关键字求法

本文提出了属性相关表这样一种新的概念，定义了相应的运算并研究了它的有关性质及定理，在此基础上提出了用属性相关表求关系模式全部主属性的等级，并给出了用主属性来组合关系模式全部候选关键字的算法，上述算法的时间复杂度均为Ｏ（ｎ＾２）。     

松辽盆地南部岩性圈闭识别技术及效果

寻找隐蔽油气藏一直是油气勘探中的难题,我国东部吉林油田的中浅层已进入高成熟勘探阶段,油气勘探已由早期的构造圈闭勘探转变为现今的以隐蔽圈闭勘探为主的阶段。本文针对松辽盆地南部的西部前缘带三维连片工区及伊通地堑岔路河断陷,综合应用构造精细解释、声波曲线重构波阻抗反演、层序地层学、地震相及沉积(微)相分析、模型正演、地震属性分析、频谱分解及三维可视化等技术手段,所提供的多口探井获得工业油气流或有良好的油气显示,取得了较好的解释效果。     

多属性神经网络地震反演在NB油田水平井钻探中的应用

NB油田位于渤海海域,为新近系河流相稠油油田,储层横向分布不稳定,砂体厚度薄、连通性较差,油水关系复杂,开发设计部署了大量水平井。选择神经网络反演方法,建立地震属性与储层参数的非线性关系,进而根据其关系反演得到储层参数数据体,利用该数据体沿层切片提取储层预测信息,研究储层发育规律,指导该油田水平井的部署和钻探,取得了较好的效果,降低了钻探风险。用神经网络地震反演方法进行储层预测研究,指导水平井钻探,在渤海海域尚属首次。     

Drying Characteristics of Barley Grain Dried in a Spouted-Bed and Combined IR-Convection Dryers

A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s^-1, and in an IR-convection dryer under an infrared radiation intensity of 0.048, 0.061, 0.073, and 0.107 W cm^-2 at an air velocity of 0.5 m/s^-1. The results show that the first, relatively short, phase of a sharp decrease in the drying rate was followed by the phase of a slow decrease. The time of barley drying depended on temperature of inlet air in a spouted-bed dryer and on radiation intensities in an IR-convection dryer. Barley drying at 45°C in a spouted-bed dryer was accompanied by the lowest total energy consumption. The average specific energy consumption was lower and the average efficiency of drying was higher for drying in a spouted-bed dryer. The effective diffusivities were in the range 2.20-4.52 × 10^-11 m² s^-1 and 3.04-4.79 × 10^-11 m²/s^-1 for barley dried in a spouted-bed and in an IR-convection dryer, respectively. There were no significant differences in kernel germination energy and capacity between the two drying methods tested.     

The Impact of Lightstruck and Stale Character in Beers on their Perceived Quality: A Consumer Study

The relative liking or disliking that beer drinkers have for characteristics generally regarded as off‐flavours by brewers, namely lightstruck and stale, has been explored in a consumer trial where products are presented branded and unbranded. Drinkers display a significant preference for fresh over lightstruck product, irrespective of branding. By contrast, drinkers seemed to be less clear about their liking or otherwise for stale character, although in this case they clearly prefer the branded product over the unbranded product when the beers are fresh and vice‐versa when the beer is aged. A stale version of a beer that consumers are familiar with fails to meet expectations for that product. Significant numbers of drinkers do declare a liking for lightstruck and aged character.