超滤-纳滤组合工艺对东太湖原水的处理效果

随着工业化进程的不断加快,东太湖水质日趋恶化,给常规处理增加了很大的处理难度。针对水源污染问题和给水深度处理的需要,开展了超滤-纳滤双膜组合工艺处理东太湖原水的中试研究,考察双膜工艺对出水水质的提升效果。结果表明,超滤-纳滤双膜工艺对水质常规指标具有较好的去除效果,CODMn和TOC的去除率分别为91.7%和90%;对荧光类物质的去除主要表现在对芳香族蛋白质、类富里酸物质、溶解性微生物代谢产物的去除;此外,双膜组合工艺对小分子二甲基异莰醇(2-MIB)和土臭素(GSM)的去除率分别为70%和77%,表明该工艺对水中主要致嗅物质具有良好的去除能力。     

文人画对陶瓷绘画创作的影响

陶瓷绘画最早可以追溯到彩陶时期,陶瓷与绘画相互交融发展。至今,文人画的审美精神和文化内涵一直影响着当代陶瓷绘画,在画面的表现形式和内在精神上都极具中国传统文化的艺术精神。     

日本寒冷地带北海道优良食味粳稻育种研究（网络首发、推荐阅读）

长久以来，北海道产大米的食味口碑一直不高，也未出现像“越光”一样全日本知名的优良食味品种，因此，自1980年开始历时28年，北海道立（现称道总研）农业试验场致力于粳稻优良食味品种快速研究项目的实施。为实现快速研发的目标，通过世代促进栽培法和花药培养法成功缩短了育种年限；采用扩大育种规模的方式，并利用优良食味、耐寒性等内外部有效基因培育兼具优良食味及早熟耐寒性的品种；初期世代开始主要通过分析大米的蛋白质含量、尤其是直链淀粉含量，中间世代则通过少量蒸饭的方式进行食味品鉴，选育出优良食味种系。在食味遗传基因的改良方面，先是集聚北海道优良食味的遗传基因培育出品种“雪光”，再经由北海道品种引进“越光”的优良食味遗传基因，之后以日本东北优良食味遗传基因品种“秋田小町”作为直接杂交母本，分别成功培育出品种“闪光397”和“星之梦”，其直链淀粉含量与以往多肥多产品种的22%相比降低了2%。在此基础之上，引进美国品种“国宝玫瑰”优良食味遗传基因的品种“七星”成功问世，其直链淀粉含量又降低了1%；以变异低直链淀粉种系“北海287号”为母本，成功培育出“梦美”，其直链淀粉含量15%~16%，粘度和软度俱佳，食味亦可与“越光”媲美。     

Molecular Mechanisms of Taste Recognition: Considerations about the Role of Saliva

The gustatory system plays a critical role in determining food preferences and food intake, in addition to nutritive, energy and electrolyte balance. Fine tuning of the gustatory system is also crucial in this respect. The exact mechanisms that fine tune taste sensitivity are as of yet poorly defined, but it is clear that various effects of saliva on taste recognition are also involved. Specifically those metabolic polypeptides present in the saliva that were classically considered to be gut and appetite hormones (i.e., leptin, ghrelin, insulin, neuropeptide Y, peptide YY) were considered to play a pivotal role. Besides these, data clearly indicate the major role of several other salivary proteins, such as salivary carbonic anhydrase (gustin), proline-rich proteins, cystatins, alpha-amylases, histatins, salivary albumin and mucins. Other proteins like glucagon-like peptide-1, salivary immunoglobulin-A, zinc-α-2-glycoprotein, salivary lactoperoxidase, salivary prolactin-inducible protein and salivary molecular chaperone HSP70/HSPAs were also expected to play an important role. Furthermore, factors including salivary flow rate, buffer capacity and ionic composition of saliva should also be considered. In this paper, the current state of research related to the above and the overall emerging field of taste-related salivary research alongside basic principles of taste perception is reviewed.