Structure and formation energy of steps on the GaAs(001)-2 × 4 surface

The energies of various steps on the As-terminated GaAs(001)-2 × 4 surface are evaluated using a novel, approximate method of “linear combination of structural motifs”. It is based on the observation that previous total energy minimizations of semiconductor surfaces produced invariably equilibrium structures made of the same recurring local structural motifs, e.g. tetrahedral fourfold Ga, pyramidal threefold As, etc. Furthermore, such surface structures were found to obey consistently the octet rules as applied to the local motifs. We thus express the total energy of a given semiconductor surface as a sum of (i) the energies _M of the local structural motifs appearing in the surface under consideration and (ii) an electrostatic term representing the Madelung energy of point charges resulting from application of the octet rule. The motif energies are derived from a set of pseudopotential total energy calculations for flat GaAs(001) surfaces and for point defects in bulk GaAs. This set of parameters suffices to reproduce the energies of other (001) surfaces, calculated using the same pseudopotential total energy approach. Application to GaAs(001)-2 × 4 surfaces with steps reveals the following. (i) “Primitive steps”, defined solely according to their geometries (i.e. step heights, widths and orientations) are often unstable. (ii) Additional, non-geometric factors beyond step geometries such as addition of surface adatoms, creation of vacancies and atomic rebonding at step edges are important to lower step energies. So is step-step interaction. (iii) The formation of steps is generally endothermic. (iv) The formation of steps with edges parallel to the direction of surface As dimers (A steps) is energetically favored over the formation of steps whose edges are perpendicular to the As dimers (B steps).     

Viscoelasticity of oxidized starch/low methoxy pectin mixtures in the presence of glucose syrup

The structural properties of mixtures of pectin, oxidized starch and glucose syrup were investigated using small deformation dynamic oscillation. In the absence of added calcium, preparations of low methoxy pectin with glucose syrup formed viscous solutions, which remained crystal-free at subzero temperatures. Samples of oxidized starch and glucose syrup, on the other hand, exhibited solid-like behaviour because of the crystalline nature of the amylose-like helices. Mixtures of the two polysaccharides with the co-solute clearly showed phase inversion from liquid to solid-like behaviour with increasing amounts of starch in the formulation. The transformation was reflected in the textural properties of samples, which varied from thick solutions to firm gels. The viscoelasticity of the system was modified further by the introduction of high methoxy pectin. Preparations of high methoxy pectin and glucose syrup formed rubbery gels whose amorphous nature underwent a glass transition during cooling.     

标准椅全身计数器对不同年龄组均匀体模源全能峰效率的刻度

本文介绍了用标准液体源均匀充入聚氯乙烯制的体模,刻度标准椅全身计数器〔φ8″×4″(NaI)〕的方法和结果。分别就代表6个年龄组的体模,测定了标准椅全身计数器对5种能量(364,637,898,1460和1836keV)γ射线的全能峰效率;给出了全能峰效率与γ射线能量和被测对象体重的关系曲线。     

我国煤炭生产的环境问题及其对策研究

论文分析了我国煤炭生产中所存在的环境问题 ,并提出采取应用全面绿色管理、贯彻实施ISO14 0 0 0系列标准及推广应用清洁生产等对应措施和方法。其中全面绿色管理是作者首次提出的全新概念。     

Kinetic modelling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk

Summary Ready‐to‐eat breakfast cereals immersed in milk undergo undesirable changes in texture because of sudden moisture uptake. The textural changes are ascribable to a plasticizing effect of water, which modifies the mechanical strength of products by softening the starch/protein matrix. In this work, some textural parameters of different cereal flakes were derived from the force–displacement curves monitored during 300 s of immersion in milk. Hardness loss, deformability increment and changes in the force–displacement curve profile were calculated and plotted against soaking time. The application of a sugar coating process to a model cereal flake increased the initial product hardness and improved the preservation of the textural parameters during immersion. The Peleg model closely fitted the experimental data, with regression coefficients from 0.967 to 0.999.     

微型集散系统通用过程控制软件包

本文给出一种新的基于ＭＣＳ－５１单片机集散系统通用过程控制软件包的设计原理及其实施方法。文中重点地阐述了微型集散系统的构在民，通用过程控制软件的自动生成，主要数据结构与程序结构，实现方法及关键技术等。本软件包是采用ＴＵＲＢＯＣ２．０版本和ＭＣＳ－５１泄编语言编程的，并通过了ＭＣＳ－５１组合软件的编译，形成了可用的目标码程序系统。     

全金属反射光学系统结构的有限元分析

用有限元分析方法对全金属反射光学系统在各种受力状态下的变形、应力及固有频率做了全面的分析，并给出了结构多次优化后的分析结果。     

长期不同施肥对玉米田间杂草生物多样性的影响

通过田间小区试验,研究了长期不同施肥对田间杂草总密度、优势杂草组成及生物多样性的影响。结果表明:综合施用N、P、K肥,不仅降低了田间杂草的总密度,降低了优势杂草在群落中的比重,而且有利于维持田间杂草的生物多样性;不施用N或P肥,田间杂草的总密度增大,优势杂草的比重也明显增强,但不利于维持田间杂草的生物多样性。所以,平衡施用N、P、K肥,有利于维持农田生态系统中的生物多样性,并能更好地进行杂草控制。     

The composition and microbial quality of pre-packed dates purchased in Greater Glasgow

Composition and microbiological contamination was measured in samples of pre-packed dates purchased from a number of stores and retail outlets in Greater Glasgow. The sugar content of dried pitted dates was c . 74%, about 10% more than reported on those packs where nutritional information was given. Potentially pathogenic bacteria like Escherichia coli, Staphylococcus aureus and Bacillus cereus were identified in some of the samples together with lactic acid bacteria, yeasts and moulds, Aspergillus flavus and A. parasiticus . Fresh dates were the most heavily contaminated of all samples, probably owing to the high moisture content.