Application of Surface Photo Charge Effect for Milk Quality Control

ABSTRACT:  The potential difference induced by the interaction of samples with electromagnetic radiation in the visible region is used for food characterization. In this article we show that the above effect can be applied for the understanding of specific reactions and processes taking place in milk such as change of the acidity and changes caused by an added reagent. We also propose a technique for instantaneous detection of inhibitors of starter bacteria in milk. We suggest possible methods for quality control of milk and other foods. Instantaneous results, practically no expenses for consumables, and possibilities for field measurements will be some of the advantages of this approach.     

Understanding action beyond imitation: Reversed compatibility effects of action observation in imitation and joint action.

A robust finding in imitation literature is that people perform their actions more readily if they are congruent with the behavior of another person. These action congruency effects are typically explained by the idea that the observation of someone else acting automatically activates our motor system in a directly matching way. In the present study action congruency effects were investigated between an imitation task and a complementary action task. Subjects imitated or complemented a virtual actor's grasp on a manipulandum. In both tasks, a color-cue could be presented forcing subjects to ignore the task rule and execute a predefined grasp. Reaction times revealed a reversal of congruency effects in the complementary action task, suggesting that subjects were able to circumvent the automatic tendency to copy actions or postures of another person. In 2 additional control experiments, congruency effects were replicated, and a Simon effect was identified to underlie faster responses in the imitation task. These results make a case against current theoretical views on imitation and direct matching in favor of more flexible models of perception-action coupling. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

模具报价优势互补的操作流程

介绍了模具报价优势互补的操作流程，提高了模具报价的精度和工作效率，缩短了约后的模具制造周期，完善了部门的目标成本控制。     

我国特殊医学用途配方食品蛋白质原料使用状况分析

目的 探讨分析蛋白质原料在特殊医学用途配方食品中的使用状况，为特殊医学用途配方食品研发中蛋白质原料的选择、产品的注册管理及临床使用提供参考。方法 结合特殊医学用途配方食品的注册审评情况，从法规标准、蛋白质原料特征及其在不同类型特殊医学用途配方食品中的使用等进行汇总分析。结果 蛋白质在特殊医学用途配方食品中具有重要的营养作用，常用的原料包括乳清蛋白、酪蛋白、大豆分离蛋白、水解蛋白及氨基酸等。基于不同的适用人群，蛋白质在全营养配方食品、蛋白质组件及特定全营养配方食品中具有相应的使用要求和临床应用特点。结论 基于目前的注册审评情况及文献查询情况，针对蛋白质原料和人体对蛋白质营养需求的相关研究较为成熟，但针对蛋白质原料在特殊医学用途配方食品中使用的研究仍较为有限。建议进一步加强蛋白质原料在特殊医学用途配方食品中使用的基础研究、标准法规的完善以及上市后产品临床使用情况的数据收集等工作。     

Cooking DNA: the effect of ‘domestic’ cooking methods on detection of GM potato

The ability to detect GM material in otherwise unprocessed foods cooked using domestic methods is important should ‘ready‐to‐eat’ foods require labelling. This study addresses the issue of DNA degradation in foods as a result of cooking. A number of ‘domestic’ cooking methods were shown to affect the length of DNA sequences able to be PCR amplified from potato samples and the degree of degradation was treatment‐specific. However, a. real‐time PCR assay was developed and. GM material was positively identified in all cooked GM potato samples. This confirms that GM material should be able to be detected in otherwise unprocessed food samples cooked using domestic methods, even if the cooking process has partially degraded the DNA. Results indicate, however, that there may be implications of the cooking process on the ability to accurately quantify GM content in some cooked samples.     

Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry     

基于互补滤波器的大型定转速风力发电机组有效风速信号测量方法

分析了风力发电机组的风速测量信号和电功率的特性,指出这2种信号在频域上具有互补特性。基于互补滤波器结构,提出了大型风力发电机组有效风速信号重构算法,巧妙利用发电机的电功率信号和风速计测量信号在频域上的互补特性,提出1个既能保证稳态测量精度,又能保证动态响应速度的有效风速测量信号的方法,并通过计算机仿真验证该方法的有效性。     

邯郸水资源短缺对农业的影响及对策

邯郸市水资源严重短缺,供需矛盾突出,农业用水已很难得到保证,对农业发展产生了重大影响。各级政府要牢固树立发展节水农业的战略思想,采取积极有效措施,促进农业实现可持续发展。建议尽快制定节水农业专项规划和地方性法规,加强农业综合节水技术集成。     

基于嵌入式技术的藏汉英无线电子点菜终端的设计

基于西藏地区旅游业的迅速发展以及其带动下的西藏餐饮行业的实际需求,采用SPCE3200微控制芯片,外扩蓝牙模组和TFT液晶模组,结合嵌入式设计方法,设计出了具备藏、汉、英三种语言文字的实时点菜系统,旨在为中外游客在藏旅游时提供方便快捷的餐饮服务。实际测试结果表明,该系统反应快速、客户服务端与后台主机端网络互联简单且稳定、菜单及顾客的需求信息做到了准确的收发,符合西藏餐饮业的实际需求,适合在西藏地区推广。