依托网络教学平台 提高课堂教学效果

网络教学作为一种新的辅助教学手段,是目前教学改革主要研究的方向之一。通过对网络教学平台的功能分析,探讨了在网络教学平台上进行教学资源的建设、交流互动教学活动的开展和虚拟实验室的建设,通过应用实践证明,充分利用网络教学平台的优势,能有效地提高课堂教学质量和效率,培养学生的学习能力、实践能力和创新能力。     

用于腺苷检测的基于级联扩增核酸适体电化学传感界面的构建研究

该文报道了一种基于酶级联扩增的电化学核酸适体检测腺苷的新方法。当腺苷存在时,滚环扩增的引物通过E.coli DNA连接酶的作用与通过巯基组装在金电极上的固定探针连接。在pHi29 DNA聚合酶的作用下,滚环扩增反应进行并产生一条与环形探针完全互补的长的单链,然后将大量金纳米粒子标记的核酸探针与滚环扩增的产物杂交。该传感界面电化学行为的结果表明,通过酶级联扩增的方法提高了检测腺苷的阻抗响应灵敏度,且选择性和重现性良好。用于腺苷的检测时,其线性范围为2.0μmol/L~100μmol/L,最低检测浓度为2.0μmol/L,表明该传感界面的设计可作为一种通用方法而有望用于其它目标物的检测。     

Role of dual SiOx: H based buffer at the p/i interface on the performance of single junction microcrystalline solar cells

In p-i-n structure a-Si solar cell a buffer layer with proper characteristics plays important role in improving the p/i interface of the cell, reducing mismatch of band gaps and number of recombination centres. However for p-i-n structure microcrystalline ( µc-Si: H) cell which has much less light induced degradation than a-Si:H cell, not much work has been done on development of proper buffer layer and its application to µc-Si:H cell. In this paper we have reported the development of two intrinsic oxide based microcrystalline layer having different characteristics for use as buffer layers at the p/i interface of µc-Si:H cell. Previously SiO_x:H buffer layer has been used at the p/i interface which showed positive effects. To explore the possibility of improving the performance of p-i-n structure µc-Si:H cell further we have thought it interesting to use two buffer layers with different characteristics at the p/i interface. The two buffer layers have been characterized in detail and applied at the p/i interface of the µc-Si:H cell with positive effects on all the PV parameters mainly improves the open circuit voltage (V_oc) and enhances short circuit current (I_sc). The maximum initial efficiency obtained is 8.97% with dual buffer which is 6.7% higher than that obtained by using conventional single buffer layer at the p/i interface. Stabilized efficiency of the cell with dual buffer is found to be ~9.5% higher than that with single buffer after 600 h of light soakings.     

On Global Robust Stability of a Class of Delayed Neural Networks with Discontinuous Activation Functions and Norm-Bounded Uncertainty

This paper considers the problem of global robust stability of a class of uncertain delayed neural networks with discontinuous activation functions. The uncertainties are assumed to be norm-bounded. In the form of linear matrix inequality (LMI), a new sufficient condition is obtained for the robust stability of this class of neural networks based on Lyapunov–Krasovskii stability theory as well as Filippov theory. Our conditions are independent of the delay and easy to check. A numerical example is given to show the effectiveness and superiority of our results.     

柚苷酶产生菌Penicillium sp.1523分批发酵动力学研究

分析柚苷酶产生菌青霉(Penicillium sp.)1523在5 L自控发酵罐中的分批发酵动力学。探讨了青霉1523在5 L罐分批发酵过程中菌体生长、柚苷酶合成及基质消耗的变化规律,结果表明:菌体生长呈典型S型曲线,酶的合成与菌体生长趋势呈现部分相关性,属于部分偶联型。基于这些过程曲线的变化规律,结合Logistic方程和Luedeking-Piret方程,建立了柚苷酶产生菌青霉1523分批发酵过程的动力学模型,并通过数学推导和非线性拟合获得了模型中各参数的最佳取值,最终确定了能够较好表征青霉1523分批发酵过程中菌体生长、产物柚苷酶合成以及基质消耗的动力学方程。     

微波强化提取银杏黄酮的传质动力学研究

选取提取温度、乙醇体积分数、料液比3个影响因素,根据黄酮得率研究微波提取其过程的动力学特性。结果表明,采用微波提取时,得率-时间关系和ln(C∞/(C∞-C))-t关系均显示:在提取的初始阶段,银杏黄酮得率能在较短时间内迅速提高,提取过程符合一级动力学方程反应特征。对于银杏黄酮的微波提取,在初期适当提高温度、增加溶剂浓度将利于目标产物的溶出。     

Antioxidant effect of peony seed oil on aging mice

Food Science and Biotechnology - d-galactose was injected into mice of ages 4–5 months, and peony seed oil was administered using an oral gavage to assess its possible anti-aging...     

氨基酸对红曲霉突变菌株合成代谢黄色素和橘霉素的影响

本实验研究了氨基酸对红曲黄色素合成代谢的影响.结果表明,除了酪氨酸（4 g/L）和甘氨酸（1 g/L）明显有利于黄色素合成代谢外,其余所选氨基酸都不利于黄色素的合成代谢或影响不明显,随着各种氨基酸的添加量从1g/L增加到6g/L,黄色素色价减少量都≥20％,有些黄色素减少量甚至达到83.15％（如苯丙氨酸）.甘氨酸添加量为6g/L时,橘霉素的合成代谢量是对照组的6.61倍,提高561％,橘霉素生成量为3.37 mg/L,其余氨基酸能明显消除橘霉素的合成代谢或影响不明显.从工业化生产黄色素角度考虑,通过添加4g/L的酪氨酸不仅有利于红曲霉突变菌株合成代谢黄色素,还能降低橘霉素的代谢生成量.     

制革生产线节水与清洁生产改造的研究与实践

通过节水和清洁生产工艺的改造,加强用水管理,研制高效节水节能设备,建立废水治理与利用系统等措施,达到了节水和清洁生产的目的。在相同产量下节约生产用水55%以上,废水排放总量减少60%以上,减少硫化物80%、CODCr58%、BOD567%及污泥60%~65%,皮革产品各项技术指标达到相关标准,感官质量满足国内外市场的要求。     

橙汁饮料香气组分的初步分析

以橙汁饮料为研究对象,用SPME-GC-MS方法对其香气成分进行定性和定量分析,并以自制巴西橙浓缩汁勾兑饮料作对照,比较其香气成分在种类和含量上的差异,为橙汁饮料的增香调控提供理论依据。