JGJ 243-2011《交通建筑电气设计规范》实施要点

阐述新编国家行业标准JGJ243-2011《交通建筑电气设计规范》的主要内容及实施要点,并结合交通建筑电气设计特点作相关论述。     

浅谈应用型本科学生“电工学”课程的教学

在分析应用型本科学生特点的基础上,从"电工学"课程的教学内容、教学方法和手段、考试环节几个方面提出了一些具体的改革方案,实践证明,这些改革措施对提高应用型本科学生"电工学"课程学习效果具有一定推动作用,最终取得较好的教学效果。     

基于内存分块相异数据的虚拟机同步机制

定量分析了不同应用程序的内存分块数据相异部分,即某一阶段的内存有效改动页面分块与其他未变化内存分块的数据相异数据比例,提出基于内存数据相异部分的虚拟机同步机制,主虚拟机端通过基于地址和内容的散列函数表寻找与Dirty内存页面分块的最优匹配Non-dirty页面分块,相异数据通过XOR压缩后通过网络发送给备份虚拟机;备份虚拟机解码接收到的同步数据,重组在主虚拟机端的Dirty内存页面,从而完成备份虚拟机的状态同步操作。实验结果表明,与传统的标准异步方式相比,基于内存分块相异数据的虚拟机同步机制可以减少80%左右的同步操作带来的网络通信数据量,大大提高了某些基准测试程序的系统性能。     

Image analysis study of the perimysial connective network,and its relationship with tenderness and composition of bovine meat

Image processing method was developed to predict beef tenderness, collagen and lipids contents. The study was carried out on the semimembranosus muscle (SM). Images of SM slices were acquired under visible and ultraviolet lighting. In this work statistical technique was implemented as a method to relate the distribution of intramuscular connective tissue (IMCT), characterized by image analysis, to sensory tenderness evaluated by a trained panel and collagen and total lipids contents assessed chemically. Using Multiple Linear Regression (MLR) combining visible and ultraviolet lighting, IMCT image parameters were found to be good predictors of beef tenderness (R² = 0.89), collagen and lipids contents (respectively R² = 0.82 and R² = 0.91).     

Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its ethanolic and acetified fermentation products

The antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its fermented products were determined. The essential oil from peel had higher total phenolic (214 mM) and flavonoid (134 mg QE/g of dried material) contents than those of different solvent extracts from fruit pulp. In addition, DPPH free radical-scavenging activity and ferric-reducing antioxidant power values determined for the essential oil were 26.1 ± 1.2% and 2.3 ± 0.3 mM, respectively, which were significantly higher than those of various fruit pulp extracts. The ethanol-fermented products of pumelo juice had higher total phenolic and flavonoid contents than those of fresh juice. For maintenance of the substantial antioxidant properties of pumelo products, ethanol-fermented juice rather than fresh or acetate-fermented juice is recommended. Through correlation analysis, the phenolic compounds in the fermented pumelo products were found to be the major contributors to the free radical-scavenging activity and ferric-reducing power.     

关于提高矿山救护队员培训质量的研究

矿山救护队员培训是提高矿山救护队综合素质、提升矿山救护队事故处理能力的有效途径,是促进矿山救护队健康、稳步发展的重要保障。分析阐述了当前矿山救护队员培训中存在的问题,研究改进培训内容,创新矿山救护队员培训方式,对提高矿山救护队员培训质量和效果具有重要意义。     

Total phenolic compounds,radical scavenging and metal chelation of extracts from Icelandic seaweeds

Screening of potential antioxidant activities of water and 70% acetone extracts from ten species of Icelandic seaweeds was performed using three antioxidant assays. Significant differences were observed both in total phenolic contents (TPC) and antioxidant activities of extracts from the various species evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferrous ion-chelating ability assays. Acetone extracts from three Fucoid species had the highest TPC and consequently exhibited the strongest radical scavenging activities. High correlation was found between TPC of seaweed extracts and their scavenging capacity against DPPH and peroxyl radicals, indicating an important role of algal polyphenols as chain-breaking antioxidants. However, water extracts generally had higher ferrous ion-chelating activity than 70% acetone extracts and no correlation was found with their TPC, suggesting that other components such as polysaccharides, proteins or peptides in the extracts were more effective chelators of ferrous ions than phenolic compounds.     

冰温贮藏对荔枝汁品质的影响

为了研究冰温贮藏处理对果汁品质的影响,将荔枝汁于冰点温度下贮藏并与低温贮藏作比较,每7d取样测定其理化特性及营养成分,包括pH值、总酸、蛋白质、VC等几项指标相比于原汁的变化。结果表明:随着贮藏时间的增加,冰温贮藏下的荔枝汁总酸和蛋白质基本没有变化,VC含量略有下降,保留率为82%,远远小于低温贮藏损失。冰温贮藏能很好地保存荔枝汁原有的营养物质,是一种很有前景的贮藏保鲜技术。     

氮素营养对小麦产量和籽粒蛋白质及组分含量的影响

研究了不同施氮量和施氮时期对小麦籽粒蛋白质及组分含量和产量的影响。试验结果表明 ,随施氮时期后移 ,小麦籽粒蛋白质及不同组分含量呈递增趋势 ,其中谷蛋白和清蛋白含量随施氮期推迟而递增 ,以孕穗期施氮达最高 ,醇溶蛋白和球蛋白含量以拔节期施氮为最高 ;随施氮量增加 ,小麦籽粒蛋白质含量明显提高 ,二者呈显著正相关。施氮量与籽粒产量和蛋白质产量间呈二次曲线关系 ,籽粒最高蛋白质产量施氮量高于其最高产量施氮量     

控制性详细规划编制的分层及其他构架性建议

通过对控规案例的分析,总结了控规在分层控制、内容形式与构成、方法创新方面的特点,提出在工作内容、工作方法与工作成果上要抓住适应性、公平性、核心性与科学性几个侧重点进行创新的构架。在此基础上就分层控制提出建议,控规由街坊层面与地块层面构成,并提出编制时通过街坊层面与地块层面的结合来解决近远期控规深度的差异问题,同时满足控规调整修编的需要。