建筑结构控制爆破拆除的力学分析与应用

应用运动学、动力学理论建立建(构)筑物控爆坍落过程的力学模型,进而研究在非定常约束条件下坍落结构的力学特征。首次提出了采用延时起爆技术时,非自由质点系及其广义坐标应是建立在每一段位上的瞬间虚位移。在此基础上,分析求解运动过程中时控单元的质点自由度,为精确选定爆破部位及时序提供了设计理论和计算依据。同时,结合振动理论,将控爆时差、结构载荷分布调制为振动系统,形成坍落结构梁板单元的强迫振动,充分实现在运动中进一步解体、破碎其自身结构,并形成具有明显缓冲效果的下落过程。应用实践结果证明力学分析是正确的,为工程结构爆破拆除计算机辅助设计及动态模拟技术的有效应用奠定了基础。     

基于FLAC3D的破碎围岩巷道支护效果分析

为了解破碎围岩分别采用锚杆支护、锚喷支护以及锚喷+锚索耦合三种支护方式下的支护效果,进而为破碎围岩巷道选择合理的支护方式提供参考。通过借助FLAC^3D软件建立数值模型,分析不同支护条件下的破碎围岩巷道位移量、应力分布以及塑性区的时空演化特征。结果表明,采用锚喷+锚索耦合支护时,可以较好的控制巷道围岩的位移量、减小应力集中效应、缩小塑性区的影响范围。     

The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk

The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB₁, VB₂, nicotinic acid, nicotinamide, VB₇ and VB₉. Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB₁, VB₅ and VB₆ after rinsing increased compared to soaking and blanching processes. However, VB₁, nicotinamide, VB₅, VB₆ and VC decreased sharply after the stir-frying process. The content of VB₁, nicotinic acid, nicotinamide, VB₇ and VC retained the most after five steps compared to the control. In addition, there was no difference in VB₉ contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir-frying process.     

Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content

This study investigated the effects of moisture content (MC) on the physicochemical properties of extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins. Samples were extruded at 170 °C (maximum barrel temperature), at 3.6 kg h⁻¹ (liquid feed rate) and at 1.8, 2.2, 2.6 and 3.0 kg h⁻¹ (dry feed rates) to obtain MC of 60%MC, 56%MC, 52%MC and 49%MC, respectively. Meat alternatives at 52%MC showed the greatest degree of texturisation. However, meat alternatives at 49%MC were the closest in terms of both textural and microstructural properties to reference sample, boiled chicken breast. Results from protein solubility suggested that a large amount of aggregated proteins were associated with hydrogen bonds, while disulphide bonds were the main contributor in the formation of fibrous structure in meat alternatives. Results showed that the change in MC as process parameter played an important role in the formation of fibrous structure in extruded meat alternatives.     

Activated Carbon Supported CaO from Waste Shells as a Catalyst for Biodiesel Production

In the wake of increasing environmental constraints, this work is aimed at developing a catalyst purely prepared from waste biomass source as the raw material. The catalyst is investigated for its applicability in transesterification of vegetable oil with the objectives: (i) to use waste shells of mollusk as raw material for the preparation of activated carbon and CaO; (ii) to use it as heterogeneous catalyst in the transesterification of waste cooking oil; (iii) to optimize the different parameters affecting the transesterification reaction; and (iv) to study its reusability. Under optimized conditions it was observed that a conversion >90% was possible and the catalyst could be reused five times with a slight loss in activity. This study indicates that the biomass source could also be used as a potential raw material in the synthesis of environmentally benign catalysts.     

库水位变动下庄屋滑坡变形与稳定性分析

库水位变动是三峡库区滑坡等地质灾害频发的重要原因之一。为研究库水位变动对库岸涉水滑坡变形和稳定性的影响,以庄屋滑坡为例,结合GPS位移监测数据和数值模拟分析,探讨了该滑坡在库水升降过程中变形和稳定性的响应规律。结果表明,庄屋滑坡受库水影响滑坡后缘变形大于前缘,为推移式滑坡。水位变动过程中,滑坡渗流和稳定性变化具有动水压力型滑坡特点,即在水位上升时滑体内地下水浸润线呈内凹趋势,水位下降时滑体内地下水浸润线呈外凸趋势,且具有一定的滞后性;库水位上升时滑坡稳定性系数增大,水位下降时减小;当库水位保持在恒定水位时,稳定性系数也逐渐趋于稳定。     

Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation

The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).     

基于修正幂律模型流体的柳叶形扶正器旋流规律及应用

为提高注水泥过程中水泥浆顶替效率，国内外愈来愈多地使用旋流扶正器。但是，目前旋流扶正器结构参数主要靠经验设计，缺乏理论基础也没有相关行业标准。针对依据文丘里效应设计的柳叶形旋流扶正器，基于修正幂律流体模型，构建了旋流扶正器旋流长度计算模型。通过数值模拟对旋流扶正器井下旋流规律进行研究，推导出了旋流扶正器在修正幂律流体条件下，周向平均速度和完全顶替的临界速度公式。基于旋流扶正器井下旋流规律，分析了井眼环空结构、流体性能、井下井壁附着力对水泥浆顶替效率的影响，优化了柳叶形旋流扶正器旋流角、扶正棱长度、扶正棱有效体积和扶正器高度等设计参数。对比分析了柳叶形与常规旋流扶正器在不同工况下的旋流长度，柳叶形扶正器的旋流长度比常规扇形平均提升了32%，比常规梯形扶正器平均提升了47%。柳叶形扶正器在新疆顺北油田顺北3井等20多井次超深井应用，应用井固井质量明显优于常规扇形的旋流扶正器。     

粉土界面恒刚度循环剪切试验研究

竖向循环荷载作用下桩土界面的作用机理是研究桩土摩擦疲劳的关键。针对循环荷载作用下桩-粉土界面的剪切性能,使用改进的剪切试验装置在恒刚度条件下进行循环剪切试验,研究循环次数、累积位移和法向刚度对其摩擦疲劳性能、循环后单调剪切性能的影响。试验结果表明,粉土在循环剪切过程中,法向应力和剪应力在初始10个循环内随循环数增加快速衰减,随着循环进行,逐渐趋于稳定;单次循环内在剪切位移方向变化时,土体呈现表现出剪缩-剪胀-剪缩交替现象,总体变形呈现剪缩的趋势;循环荷载作用下,粉土界面的法向应力和剪应力随法向刚度增大衰减速率增大,达到稳定的累积循环位移越小;粉土循环后的单调剪切、法向应力恢复的单调剪切的剪应力比小于首次单调剪切试验值,且法向应力恢复的循环后剪切试验的剪胀程度较小,表明循环剪切过程中界面处粉土颗粒棱角破碎,颗粒变得光滑。在对试验数据分析的基础上,提出了与累积位移、法向刚度和初始应力相关的无量纲累积位移,建立了法向应力和界面摩擦角随累积位移的衰减方程。