大学缩略名语言学研究

选取缩略语中特殊的一类现象——大学缩略名,采用共时研究的方法,总结出提缩法、截除法和截缩法三种构造大学缩略名的方法,重点提出大学名缩略的过程受到核义原则、最简化原则、易联想原则和区别性原则的制约,并根据这些原则发现和总结出大学缩略名存在缩略同名、缩略不统一和缩略不合理等问题,并据此提出若干可操作性缩略建议。     

Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical,Rheological, and Textural Properties

Cake shortening is an important ingredient that imparts taste and texture in the cake as the final product. Hydrogenated shortenings contain high amounts of trans fatty acids, which is considered a risk factor for obesity, cancers, and cardiovascular diseases. In this research, chemically interesterified blends of canola oil (CO) and palm stearin (PS) were recruited in order to formulate zero‐trans shortening, specifically for cake application. The optimization of shortening formulation was performed by Design‐Expert software, considering melting, congelation, textural, and rheological properties of cake shortening as responses. The formulated shortening in the weight ratio of 66.41:33.58 (PS:CO) (%, w/w) was analyzed and compared with two commercial cake shortenings in terms of fatty acid and triacylglycerol composition, slip melting point (SMP), solid fat content (SFC), and rheological and textural properties. The results showed that the formulated zero‐trans cake shortening with 0.2% trans, 47.2% saturated fatty acids, SMP of 40.9 °C, SFC of 10.51% at 37 °C, firmness of 1522.5 g, and linear viscoelastic range of 0.035% had the most acceptable criteria among cake‐shortening samples. The findings of this study offer insights into the relationship between shortening functionality and physicochemical properties and serve as a base for future studies on zero‐trans shortenings formulation.     

钢结构房屋动力特性实测与分析

采用脉动法对两栋钢框架结构房屋的动力特性进行了现场实测,通过实测结果和有限元计算结果的比较,研究了楼板和填充墙对钢结构纯框架结构动力特性的影响。试验及分析结果表明,多层钢结构纯框架房屋的振型为剪切型;阻尼比在2%~5%之间;填充墙明显缩短了钢结构纯框架的自振周期,使得实测周期小于计算周期,抗震计算时应对计算周期进行折减。给出的周期折减系数可供工程设计参考。     

天津铁厂150万t/年焦化工程储煤仓顶盖结构优化施工技术

根据工程特点,对储煤仓顶盖结构的原设计方案进行科学大胆改进,缩短了工期,降低了成本,保证了质量,取得了良好的效益。     

缩短PVC糊树脂聚合周期新工艺在48m~3聚合釜中的应用

简要介绍了缩短PVC糊树脂聚合周期的小、中试及 48m3釜的工业化试验过程 ,确定了适宜的聚合工艺条件及引发剂、链调节剂的用量 ;采用该技术生产后使H型PVC糊树脂的聚合周期平均缩短了3 .7h ,使生产效益提高了 14.5 %。降低了单位产品的固定折旧、制造费用及管理费用     

框架结构周期折减系数取值的探讨

文章以当前国内研究成果为基础,分析了非承重构件刚度及空间分布状况对框架结构自振周期的影响,指出现行规范关于折减系数取值对结构计算结果的影响及其缺陷,并用SAP2000建模进行验算,给出周期折减系数合理取值的建议,以便为今后的抗震设计提供理论依据和工程设计参考。     

Functional characterization of steam jet‐cooked buckwheat flour as a fat replacer in cake‐baking

BACKGROUND: With rising consumer awareness of obesity, the food industry has a market‐driven impetus to develop low‐fat or fat‐free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet‐cooking and the performance of the resulting product in cake‐baking was evaluated as a fat replacer. RESULTS: Steam jet‐cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet‐cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet‐cooked buckwheat flour exhibited shear‐thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet‐cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet‐cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. CONCLUSION: When buckwheat flour was thermomechanically modified by steam jet‐cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low‐fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry     

"两硬"条件下刨煤机工作面顶板弱化技术

介绍了大同"两硬"条件下,全自动刨煤机开采的薄煤层坚硬顶板工作面的顶板控制技术和控制效果.     

Genetic and environmental effects on the muscle structure response post-mortem

This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate can impact negatively on meat quality by inducing either cold or rigor shortening. Factors that contribute to variation in glycolytic rate include the glycogen concentration at slaughter and fibre type of the muscle. Glycolysis is highly sensitive to temperature, which is an important factor in heavy grain fed carcasses. An alternative solution to controlling glycolysis is to stretch the muscle pre-rigor so that it cannot shorten, thus providing an insurance against extremes in processing conditions. Results are presented which show a large reduction in variance (both additive and phenotypic) in tenderness caused by pre-rigor stretching. Whilst this did not impact on the heritability of shear force, it did reduce genotype differences. The implications of these results on the magnitude of genotype effects on tenderness is discussed.     

The Shortening of MWNT‐SPION Hybrids by Steam Treatment Improves Their Magnetic Resonance Imaging Properties In Vitro and In Vivo

Carbon nanotubes (CNTs) have been advocated as promising nanocarriers in the biomedical field. Their high surface area and needle‐like shape make these systems especially attractive for diagnostic and therapeutic applications. Biocompatibility, cell internalization, biodistribution, and pharmacokinetic profile have all been reported to be length dependent. In this study, further insights are gotten on the role that the length of CNTs plays when developing novel contrast agents for magnetic resonance imaging (MRI). Two samples of CNTs with different length distribution have been decorated with radio‐labeled iron oxide nanoparticles. Despite characterization of the prepared hybrids reveals a similar degree of loading and size of the nanoparticles for both samples, the use of short CNTs is found to enhance the MRI properties of the developed contrast agents both in vitro and in vivo compared to their long counterparts.