CdZnTe Crystal Growth by Vertical Gradient Freezing Method

ＣｄＺｎＴｅＣｒｙｓｔａｌＧｒｏｗｔｈｂｙＶｅｒｔｉｃａｌＧｒａｄｉｅｎｔＦｒｅｅｚｉｎｇＭｅｔｈｏｄＨｏｕＱｉｎｇｒｕｎ；ＷａｎｇＪｉｎｙｉ；ＤｅｎｇＪｉｎｃｈｅｎｇ；ＤｕＢｉｎｇ，（侯清润）（王金义）（邓金诚）（杜冰）；ＬｉＭｅｉｒｏｎｇａｎｄＣ...     

Developmental, Gustatory, and Behavioral Responses of Leafroller Larvae, Choristoneura rosaceana, to Tannic Acid and Glucose

Soluble sugars are essential nutrients generally perceived as phagostimulants to most insects studied. However, tannins are known as digestibility reducers, hence deleterious to caterpillar development, and as deterrents as well. Previous work demonstrated that larvae of the polyphagous oblique-banded leafroller, Choristoneura rosaceana, performed better when reared on a control + 0.5% tannic acid diet than on the standard control diet and that larvae reared on a control + 5% glucose diet had slower development and reduced survival. This study was designed to elucidate the behavioral and neurophysiological components of the larval responses to tannic acid and glucose. C. rosaceana larvae were reared individually from the first to the sixth instar on one of four different artificial diets: (1) control; (2) control + 5% glucose; (3) control + 0.5% tannic acid; (4) control + 5% glucose + 0.5% tannic acid. After 14 days, larvae reared on the control + 5% glucose diet had not developed past the fourth instar, whereas a considerable proportion of larvae reared on the control + 0.5% tannic acid diet had already attained the pupal stage. Insects reared on the control or the control + 5% glucose + 0.5% tannic acid diet had intermediate development, with most larvae in the fifth instar. In addition, once the mid-sixth instar was reached, the feeding preferences to 25 and 300 mM glucose, 25 mM tannic acid, and 25 mM glucose + 25 mM tannic acid over water were assessed in two-choice tests. Feeding affected preference. Control-reared insects preferred feeding on treatments containing glucose and were not deterred by tannic acid. However, larvae that had been exposed to tannic acid during their development were deterred by tannic acid and their glucose discrimination was impaired. The sensitivity to glucose was also examined from neurophysiological recordings by stimulating the sugar-sensitive cell (cell 1) on the lateral styloconic sensillum of the maxillary galea with increasing concentrations of glucose (1, 10, 25, 50, 100, 200, 300, and 500 mM). We also determined whether tannic acid was phagostimulatory, since insects develop relatively quickly on a diet containing this compound, by testing 1 mM tannic acid, 1 mM tannic acid + 300 mM glucose, and 300 mM glucose on the lateral styloconic sensilla. The traces indicated that 1 mM tannic acid was not detected by any of the four chemosensory cells in these sensilla. The combination of tannic acid and glucose produced no spikes from the sugar-sensitive cell, whereas a prominent spike activity resulted with 300 mM glucose. We concluded that, although C. rosaceana larvae develop faster on a tannic acid diet, this compound is not a phagostimulant. The converse is true for glucose; i.e., it stimulates the sugar-sensitive cell in the lateral styloconica in a concentration-dependent fashion. Previous dietary experience changes the sensory and behavioral responses of C. rosaceana to glucose. Our findings imply that not all compounds that are phagostimulatory are necessarily beneficial to an insect's fitness. Therefore, developmental studies should be interpreted in conjunction with behavioral and physiological data.     

苯并呋喃酮在抑制聚丙烯降解过程中的作用

采用多次挤出的方法对三种不同结构苯并呋喃酮与受阻酚及亚磷酸酯的三元复配稳定体系在等规聚丙烯 (PP)中的稳定化作用进行了研究。结果表明:含5,7-二叔丁基-3-(3,4-二甲基苯基)-3氢-苯并呋喃-2-酮 (OXBF1)的复配体系3#配方5次挤出之后的熔体流动速率相对于其同分异构体5,7-二叔丁基-3-(2,5-二甲基苯基)-3氢-苯并呋喃-2-酮(PXBF1)、5,7-二叔丁基-3-(2,4-二甲基苯基)-3氢-苯并呋喃-2-酮 (MXBF1)复配体系的5#配方和6#配方分别下降了24．8％和26％;并且,其抑制所稳定PP加工发黄的作用优于其他两种结构,使得3#配方5次挤出之后的黄度指数(YI)相对于5#配方和6#配方分别下降了9．3％和11．9％;此外,亚磷酸酯对氢过氧化物的还原作用同样提高了苯并呋喃酮高温含氧条件下在PP中的热氧稳定化作用。     

旋转成型专用树脂MLPE-8050的开发

通过研究抗氧剂和光稳定剂的协同作用,提出了合理的添加剂配方,并将该配方应用到中密度聚乙烯旋转成型专用树脂MLPE-8050的生产中。采用该专用树脂制备的制品能够达到长期使用的特殊要求,其氧化诱导期可达142.0 min,光老化时间大于2 000 h。     

EFFECT OF MAGNETIZATION OF WATER ON INDUCTION TIME AND GROWTH PERIOD OF NATURAL GAS HYDRATE

The effect of diluted solution's magnetization on induction time and growth period of natural gas hydrate (NGH) has been investigated in quiescent reaction system at pressure of 4.5 MPa and temperature of 274 K with SDS as surfactant, by using volume fixed and pressure falling method. Experimental results show that magnetization will have effect on the induction time of NGH. After magnetization with magnetic field intensity of 0.33 T, the induction time of NGH has been reduced to 47 min (average) from 99 min (average) in which there is no magnetization. On the other hand, the induction time has been prolonged after magnetization of the diluted solution with magnetic field intensity of 0.05 T, 0.11 T, 0.22 T, 0.44 T. Especially with magnetic field intensity of 0.11 T, the induction time had even been prolonged to 431 min (average). The effect of magnetization on the growth period of NGH has not been found at the experimental condition.     

Rapid evaluation of olive oil quality by NIR reflectance spectroscopy

NIR spectroscopy calibrations have been developed for a range of quality parameters in olive oil, including FFA, PV, polyphenol content, induction time, chlorophyll, and the major FA. A set of 216 olive oil samples from throughout the Australian olive-growing areas were used to provide a representative range of quality. The variation in the oils tested virtually covered the range of the chemical standard limits described by the International Olive Oil Council. A FOSS NIRSystems^® 6500 spectrophotometer with a liquid cell holder was used. Multiple correlation coefficients squared (R ²) for minor components stearic acid (0.86), and linolenic acid (0.85) were relatively low because the concentration range is very narrow compared with the reproducibility of the reference method. However, the major FA, oleic (0.99) and linoleic (1.00), FFA (0.97), and chlorophyll (0.98) provided high levels of accuracy. All of the parameters measured were sufficiently accurate for routine screening of olive oil.     

锦纶6聚合中冷冻停车工艺的改进

以往锦纶6短丝车间冷冻停车工艺采用自然降温方式,导致停车过程中经常发生设备故障。通过工艺改进,采用自上而下的梯度式降温方式,避免了降温速度不均匀的问题。改进后的工艺克服了原工艺的不足,完全满足了生产技术要求,具有较高的实际应用价值。     

Impact of initial moisture content levels,freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits

Dehydrofreezing process involves water partial removal before freezing. This treatment has been proposed in order to reduce the negative impacts of conventional or even accelerated freezing, especially on the textural quality of high water content fruits and vegetables. Indeed, in such cases, freezing and thawing processes result in severe damage of the integrity of product’s cell structure due to the formation of ice crystals. For this purpose, quince fruits (7?g H₂O/g db) were subjected to convective air drying of 40?°C and 3m/s to reach different water content levels of 2, 1, and 0.3?g H₂O/g db. Freezing profiles obtained at various freezing rates (V₁, V₂, and V₃) for different water contents allowed the main freezing characteristics such as the Initial Freezing Temperature (IFT), the Practical Freezing time (PFt), and the Specific Freezing time (SFt) to be assessed. The impact of freezing rate was important on PFt and SFt, and more pronounced for high water contents (W between 7 and 2?g H₂O/g db (dry basis)). Furthermore, IFT decreased sharply when initial sample water content decreased. Indeed, it started at ?0.8?°C for W?=?7g H₂O/g db, while it reached a value of ?8.2?°C for samples of W?=?1g H₂O/g db. Since convective air drying normally triggers shrinkage which causes a detrimental deformation of fruit structures, instant controlled pressure drop (DIC) treatment was used to improve the texture and enhance the whole dehydrofreezing performance and the final frozen-thawed product quality. Moreover, DIC implied a slight increase of PFt compared to untreated ones. On the other hand, quality attributes were estimated through the assessment of thawed water exudate (TWE g H₂O/100?g db), color and texture (maximum puncture force as index of firmness): freezing rate and water content had great impacts on TWE. Hence, the lower the water content, the weaker the TWE. Furthermore, the TWE of the pre-dried quince (0.3?g H₂O/g db) had higher value for DIC-textured samples than for the un-treated ones. Indeed, DIC-texturing leads to a well-controlled structure expansion of the cell wall. These textural changes resulted in more lixiviation of residual water. Consequently, water becomes more available, hence more releasable after thawing. Finally, the partial removal of water by air drying before freezing remarkably reduced the negative impact of freezing/thawing processes on final quince color. Decisively, the firmness of quince fruit increased with the decrease of water content level.

Abbreviations: DMC: Dry Matter Concentration (%); DIC: Instant controlled pressure drop; W: Water content dry basis (g H₂O/g db); IFT: Initial Freezing Temperature (°C); PFt: Practical Freezing time (min); SFt: Specific Freezing time (min); TWE: Thawed Water Exudate (g H₂O/100?g db); L, a, and b: Color coordinates; (L): The degrees of lightness; (a) and (–a): The redness (a) or greenness (?a), respectively; (b) and (?b): The yellowness (b) or blueness (?b), respectively; ΔE*_ab: Total color difference; L₀, a₀, and b₀: Color coordinates of fresh or dried quince samples; SD: Standard Deviation; ANOVA: Analysis of variances; LSD: Least Significant Differences; cp: Specific Heat of the product depending on composition (dry material and water content)(KJ/kg K); cp_d: Specific Heat of the dry material (KJ/kg K); cp_W: Specific Heat of water (KJ/kg K); V₁: Freezing rate without insulation; V₂: Freezing rate with a food stretch film insulation with thickness e2?=?3?mm and thermal conductivity λ₂?=?0.17 W/m K; V₃: Freezing rate with a versatile flexible insulation (Armacell) with thickness e3?=?13mm and weak thermal conductivity λ₃?=?0.036 W/m K; v_d: Volume of dry material of quince sample (mm³); v_H2O: Volume of quince sample water (mm³); v_t: Total volume of quince sample (mm³); e₀: Quince sample thickness (mm); e₂: Insulation thickness in the case V2; = 3?mm; ; e₃: Insulation thickness in the case V3; = 13?mm; ; λ₀: Quince sample conductivity (W/m K); λ₂: Insulation conductivity in the case V2;?=?0.17 W/m K; ; λ₃: Insulation conductivity in the case V3;?=?0.036 W/m K; λ_d: Conductivity of quince sample dry material (W/m K); λ_H2O: Conductivity of water (W/m K); λ_equiv: Equivalent conductivity of quince sample versus water content (W/m K); m_i and m_f: Weights of the frozen and thawed samples, respectively     

不平衡电网电压下双馈风力发电系统强励控制

针对电网电压不平衡造成的双馈风力发电机(DFIG)定子有功和无功功率振荡、电磁转矩脉动、定、转子电流不平衡等问题,提出了一种双馈风力发电系统转子侧变换器强励控制方案。推导了不平衡电网电压下DFIG定子有功、无功功率的二次谐波分量在同步旋转坐标系中的表达式,并以此为依据设计了电压强励补偿环。分析了有功、无功功率,电磁转矩及定、转子电流二次谐波分量之间的关系,采用单一强励补偿控制器对不同控制目标进行切换强励控制。对1.5MWDFIG系统的控制特性研究验证了所提控制策略的可行性和优越性。     

中央空调的水处理

本文扼要介绍了中央空调循环冷却水和冷冻水系统中常见的问题及其原因,并对冷却水和冷冻水的处理程序作了初步的阐述.