花未开 Waiting For You

“在每一个女孩来到人间的时候，在这个世界上，在某一个角落，一定已经有一个男孩在那里等着她。” 二十岁，有的女孩子已经找到了那个早早就在等着她的小伙子，她们的生命鲜花便开始灿烂地盛开。而有的女孩还在等待或者寻找那个时常出现在梦境里的白马王子，也许在她们的内心世界里，这个过程尚且带着一种青涩、一点焦虑，但此刻她们身上所散发出来的美，那种花朵在等待绽放自己的美，已随着微风渐渐散放……     

时尚生活在香港

电影《购物狂》的上映，引起了很多观众的怀疑，真有这样不惜一切的购物者吗？如果你生活在香港，你会发现，根本不需要怀疑，香港就是购物者的天堂。     

早期的挖掘装载机

二次世界大战之后的几年里，两种装备技术的演变发展成为今天非常常见的施工机械--挖掘装载机。     

Radiolabelling Study of the Heat-induced Interactions Between α-Lactalbumin, β-Lactoglubulin and K-Casein in Milk and in Buffer Solutions

Radiolabeled α-lactalbumin, β-lactoglobulin and κ-casein were added to milk prior to heating it at 95°C for up to 20 min. The distribution of these proteins between the micellar and serum phases and between various sized aggregates were determined chromatographically. The results from these and other supplementary experiments were consistent with a model of whey proteins denaturing in milk during heat treatment and using κ-casein as a nucleation site for the formation of heat-induced complexes involving disulfide bonding. These heat-induced complexes, like κ-casein itself, remained associated with the external surface of the casein micelle and continued to enlarge with additional heat treatment.     

A stand‐alone compact EUV microscope based on gas‐puff target source

We report on a very compact desk‐top transmission extreme ultraviolet (EUV) microscope based on a laser‐plasma source with a double stream gas‐puff target, capable of acquiring magnified images of objects with a spatial (half‐pitch) resolution of sub‐50 nm. A multilayer ellipsoidal condenser is used to focus and spectrally narrow the radiation from the plasma, producing a quasi‐monochromatic EUV radiation (λ = 13.8 nm) illuminating the object, whereas a Fresnel zone plate objective forms the image. Design details, development, characterization and optimization of the EUV source and the microscope are described and discussed. Test object and other samples were imaged to demonstrate superior resolution compared to visible light microscopy.     

TEM and AES investigations of the natural surface nano‐oxide layer of an AISI 316L stainless steel microfibre

The chemical composition, nanostructure and electronic structure of nanosized oxide scales naturally formed on the surface of AISI 316L stainless steel microfibres used for strengthening of composite materials have been characterised using a combination of scanning and transmission electron microscopy with energy‐dispersive X‐ray, electron energy loss and Auger spectroscopy. The analysis reveals the presence of three sublayers within the total surface oxide scale of 5.0–6.7 nm thick: an outer oxide layer rich in a mixture of FeO.Fe₂O₃, an intermediate layer rich in Cr₂O₃ with a mixture of FeO.Fe₂O₃ and an inner oxide layer rich in nickel.     

USING CAUSAL REASONING IN GAIT ANALYSIS

This paper describes a series of experiments in which expert diagnostic systems were constructed to analyze human pathologic gait. The difference between successive systems is the recognition of the need for both causal reasoning about the process of gait and experiential, associational knowledge that can control causal reasoning. The performance of the first system (DR. GAIT-1), which relies exclusively on associational knowledge, is quite limited. The second system (DR. GAIT-2), because it is based on a qualitative causal model of gait, overcame many of the difficulties faced by the first system, but its ability to diagnose cases is limited by the complexity of causal reasoning. The third system (QUAWDS), which we are currently developing, is an experiment in integrating causal reasoning with associational knowledge so that robust conclusions can be produced efficiently.     

INVESTIGATION OF PROTEIN DENATURATION AND PIGMENT FADING IN FARMED STEELHEAD (ONCHORHYCHUS MYKISS) FILLETS DURING FROZEN STORAGE

The present experiment was conducted to measure the extent and nature of quality loss in farmed steelhead fillets during frozen storage, to determine the possible causes of steelhead pigment fading as a result of frozen storage and to suggest some methods for improving storage conditions in order to obtain good‐quality frozen steelhead. This two‐part study confirms the importance of frozen temperature and appropriate storage conditions on the extension of product shelf life. The fading phenomenon of steelhead fillets during 10 months of frozen storage at ?20C was subsequently studied in detail over a 6‐week period for fillets stored at both ?5 and ?30C. Associated protein denaturation, tough/dry texture and rancidity were also examined. Temperature had a stronger effect on the development of rancidity in steelhead fillets than the duration of the storage period for fillets stored for up to 6 weeks. Highest levels of oxidation products were observed in the fillets stored at ?5C even in the short‐term storage experiment while extensive lipid oxidation, toughening, expressible fluid loss on thawed fillets and apparent pigment fading took place during long‐term storage at ?20C. The results from sensory evaluation of texture, color and flavor agreed well with the chemical assessment of rancidity. Flavor scores from the fillets stored at ?5C revealed a slightly oily/rancid taste as compared to the samples at ?30C after 6 weeks of storage. The expressible fluid results indicated that the binding of water to protein decreased significantly in fillets stored at ?5C as compared to the matching fillets at ?30C and during long‐term storage at ?20C. The increases in expressible fluid correlated positively with fading (L*) and negatively with redness (a*). The quantity of extractable protein nitrogen (EPN) decreased drastically over the 6‐week period in both temperature groups (?5 and ?30C), but during this relatively short experiment, the EPN levels between temperature treatments were not significantly different. In both experiments, fillet redness faded dramatically as a result of frozen storage. Abusive cold storage at ?5C resulted in far more fading than at ?30C even after 6 weeks. Fading was measured both subjectively and objectively using reflectance colorimetry, and an increase in whiteness value was concomitant with a decrease in redness. It is suggested that whiteness may be used as an accurate subjective parameter for color fading in frozen storage. Redness values were significantly higher in the fillets at ?30C. The study showed that pigment fading was not a result of a decrease in carotenoid concentration but may be related to protein denaturation, which causes muscle tissue appearance to change from translucent to opaque, thereby giving the illusion of pigment fading.     

Effects of Internal Temperature and Thickness on Palatability of Pork Loin Chops

Three thicknesses (2.54, 1.90 and 1.27 cm) of pork chops were cutl alternately from 20 paired loins of similar quality. Chops were cooked on Farberware grills or in a convection oven to internal temperatures of 60, 70 and 80°C for sensory and objective evaluations. Juiciness, percent moisture and tenderness decreased and cooking losses increased (P < 0.05) as temperature increased for both cooking methods. Pork flavor intensity increased in oven- prepared chops, while no change was observed in grilled chops at each level of increased temperature. Thickness had no effect (P > 0.05) on tenderness, juiciness or total cooking loss of oven-prepared or grilled chops. The thickest chops received the highest (P < 0.05) pork flavor scores.