排序方式: 共有16条查询结果,搜索用时 14 毫秒
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N,N-二异丙基丁酰胺与1-苯基3-甲基4-苯甲酰基吡唑啉酮5-协萃硝酸铀酰机理 总被引:1,自引:0,他引:1
该文研究了N,N-二异丙基丁酰胺(DIPBA)在4 mol/l硝酸底液中萃取U(VI)的机理和pH=1.5左右与1-苯基3-甲基4-苯甲酰基吡唑啉酮-5(HPMBP)有明显的二元异类协同效应。并测定了萃合物的组成及平衡常数和热力学函数。 相似文献
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利用RELAP5/MOD2程序对秦山核电厂几种典型的ATWS进行了分析计算,对该厂主给水丧失ATWS后失去全部给水事故及其处置作了研究。结果可为秦山核电厂应急运行规程的研制提供技术依据。 相似文献
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QI ZHOU JICHENG WANG ZHUANG GUO LIYA YAN QING ZHANG WEI CHEN XIAO-MING LIU HE-PING ZHANG 《International Journal of Dairy Technology》2009,62(2):249-254
The fermentation characteristics of Lactobacillus casei Zhang in mare milk and transit tolerance during refrigerated storage for 28 days were evaluated. There were no dramatic changes in the viable counts of L. casei Zhang in the fermented mare milk samples during storage at various inoculation levels. L. casei Zhang showed good tolerance to the simulated transit juice and maintained high viability in mare milk (above 108 cfu/g) during storage. Our results showed that L. casei Zhang had good probiotic properties, and suggest that mare milk could serve as the vehicle for the delivery of L. casei Zhang. 相似文献
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JICHENG WANG ZHUANG GUO QING ZHANG LIYA YAN YONGFU CHEN XIA CHEN XIAO-MING LIU WEI CHEN HE-PING ZHANG 《International Journal of Dairy Technology》2010,63(1):105-112
The effect of four inoculation levels of Lactobacillus casei Zhang (0.001, 0.01, 0.1 and 1.0 g/100 g) on the fermentation characteristics of set-style yogurt, and the changes in viable counts of lactic acid bacteria, pH value, syneresis, apparent viscosity, sugar and organic acid contents were determined during fermentation and storage over 21 days. The presence of 0.001 to 0.01 g/100 g L. casei Zhang did not affect the growth of the yogurt strains, and the yogurt inoculated with 0.00 1 g/100 g of L. casei Zhang had the highest apparent viscosity among the samples. However, a high inoculated level of L. casei Zhang (1.0 g/100 g) resulted in yogurts with inferior quality. 相似文献
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