大庆外围盆地侏罗纪-早白垩世早期古气候研究

为扩大勘探领域，运用古生物资料对大庆外围盆地的古气候进行了研究，外围盆地株罗纪－早白垩世早期发育的地层有早侏罗世海拉尔盆地的东宫组，中侏罗世三江盆地的绥滨断陷的绥滨组，晚侏罗世三江盆地的东荣组，虎林盆地的裴德组，七虎林组，早白垩世早期鸡西盆地，三江盆地的滴道组，城子河组、穆棱组，虎林盆地的下云山组，上云山组，在这些组中除晚株罗世东荣组，裴德组，七虎林组外，其它各组都产有比较丰富的孢粉化石，未发现孢粉化石的层位，依据植物化石，得出早株罗世东营组为潮湿的暖温带气候，中侏罗世绥滨组为潮湿的北亚热带气候，晚侏罗世为潮湿的暖温带气候，早白垩世早期滴道组，下云山组为潮湿的北亚热带气候，城子河组、上云山组为潮湿的中亚热带气候，穆棱组为潮湿的南亚热带气候。     

减粘裂化分馏塔顶系统的腐蚀及防护

辽河石化分公司减粘裂化装置改炼辽河超稠油的减压渣油后 ,分馏塔顶系统由HCl -H2 S -HCN -有机酸 -H2 O引起的电化学腐蚀严重 ,其中油水分离器局部腐蚀速率达 3.1mm/a ,12AlMoV管束的空冷器运行不足两个月即发生泄漏。塔顶系统采用BZH - 1中和缓蚀剂、无机氨BZH - 913油溶性缓蚀剂综合注剂方案 ,使腐蚀得到控制     

Microbiological denitrification of red beet juice

The purpose of study was the determination of optimal conditions for red beet juice denitrification by Paracoccus denitrificans bacteria as well as the evaluation of the usefulness of microbiologically treated juice for the production of a natural colouring preparation for foods. Total reduction of nitrates was found during bacterial culturing at 25 and 30 °C, at an initial pH of 7.0-8.0 and juice osmotic pressure of 900-1100 mOsm/kg. Microbiological denitrification procedure affected colour, taste and aroma of the juice. However, the use of juice as food colouring and component was made feasible by acidification and partial evaporation of water together with volatile substances.     

Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat-Like Yuba Products as Affected by Processing

ABSTRACT: :
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained.     

Suspension force and mechanism of debris flows

The paper discusses the postulated suspension force, by which it is possible to explain some enigmatic phenomena observed in different types of mass movements. This force is generated in thick suspensions as a result of friction between sinking solid particles and static water. The suspension force is related to the seepage force but they have opposite directions. Both forces form flow networks. Having explained the suspension force, the paper describes how this influences the movement of material, particularly in debris flows. Enigmatic features and the mechanism of debris flows and lahars are explained by virtue of the suspension force. Electronic Publication     

机载相控阵天线辐射方向图的分析

采用一致性几何绕射理论分析了某型预警机机体对其上安装的大型相控阵天线辐射方向图的影响，计算了天线经机体散射后的场，优化了大型相控阵天线安装的最佳位置，为天线装机后辐射性能预测与布局优化提供了理论依据。     

Scheduling railway traffic at a construction site

We consider the problem of rescheduling trains in the case where one track of a railway section consisting of two tracks in opposing directions is closed due to construction activities. After presenting an appropriate model for this situation we derive a polynomial algorithm for the subproblem of finding an optimal schedule with minimal latenesss if the subsequences of trains for both directions outside the construction site are fixed. Based on this algorithm we propose a local search procedure for the general problem of finding good schedules and report test results for some real world instances. Received: December 8, 1999 / Accepted: May 2, 2001     

A critical heat flux model based on mass, energy, and momentum balance for upflow boiling at low qualities

A mechanistic modeling of critical heat flux (CHF) in upflow boiling at low qualities is performed. The developed model is based on a physical criterion of CHF occurrence and a mechanism limiting the thermal transport between a stagnant bubbly layer and bulk stream. The mechanism can be mathematically formulated by coupling the equation of limiting mixing mass flux, which is derived from momentum balance equations in two regions, with local mass and energy balance equations on the bubbly layer. The resulting form of the model is represented by a general and straightforward CHF formula involving two empirical constants related to the void fraction and the thickness of the bubbly layer. The predictions agree well with the extensive CHF data of water in uniformly heated tubes.     

Replacement of beef fat in Frankfurters by interesterified palm,cottonseed and olive oils

Three interesterified vegetable oils (IVOs) prepared from palm, cottonseed, and olive oil, respectively, have been studied for application to Frankfurters. Beef fat (10%) was replaced by one of the IVOs at 20, 60 or 100%. Fatty acid composition of the lipid fraction in the Frankfurters and saturated/unsaturated ratios were established for all batches. We found that total or partial replacement of beef fat by IVOs did not lead to significant changes in appearance, colour, texture, flavour or sensory score. We conclude that IVOs may be successfully applied as beef fat substitutes in Frankfurters.