浅议生态环境监测机构的风险控制

现阶段,为了探索创新性的发展途径,生态环境监测机构应始终增强风险控制意识。应加强风险管理,立足于风险控制,以求不断健康发展。     

胶莱盆地南部大盛群、王氏群的划分与对比

胶莱盆地在胶东半岛地质构造及造山带研究中占有重要地位,其巨厚的白垩系陆相沉积是石油系统多年的研究目标。胶莱盆地南部白垩纪的岩石地层序列较其北部更为复杂,其认识几经反复,其中尤以大盛群与王氏群和莱阳群的部分单位的关系为甚。本次工作通过详细对比其沉积层序、相互关系、古生物组合、岩石学特征及同位素年龄等因素,认为大盛群与王氏群属同一沉积层序,沉积基底相同、沉积环境相似、古生物群落时代一致,二者具有同时代、同沉积相、同岩石组合的一致性,应是一套地层,建议今后使用统一地层名称。     

外墙保温系统中粘结材料的检测技术分析

选择了几份典型的外墙外保温系统标准,通过对这几份标准中胶粘剂和抹面胶浆的成型和检测方法的比较,分析了现有检测技术的优劣,并结合工作实践提出了建议。     

当代室内环境生态评估与生态审美价值观的传播

价值观的传播是一个缓慢的过程,在当前工业文明向生态文明过渡的时期,如何有效地提升民众的生态意识是值得探讨的问题。以生态审美意识传播为切入点,通过了解国内外主流的室内环境生态评估指标体系的前后变化,总结当前室内环境生态评估的变化趋势及其主要特征;从指标体系的变化中分析生态审美价值观的渗透方式,探讨当代室内环境生态评估对生态审美价值观传播的促进作用。最后,通过实验设定针对室内传统营造技艺应用的评估工具,并且在评估工具的使用过程中展示传播的模式与效用,通过评估反馈再一次验证室内环境生态评估对生态审美价值观的正向传播作用。     

MPE: a mobility pattern embedding model for predicting next locations

World Wide Web - The wide spread use of positioning and photographing devices gives rise to a deluge of traffic trajectory data (e.g., vehicle passage records and taxi trajectory data), with each...     

Mn掺杂三元固溶体系BNT-KBT-BT陶瓷的结构与性能研究

采用传统固相烧结法合成了Mn掺杂改性BNT基复合体系无铅压电陶瓷,并对其微观结构和电学性能进行了表征和研究.结果表明,Mn掺杂量小于0.6wt％时,样品均保持钙钛矿结构.掺杂量为0.30wt％时,陶瓷样品综合性能最佳,压电常数d33=174 pC/N,介电常数εr=9800,介电损耗tanδ=0.04,剩余极化强度Pr高达36μC/cm2,矫顽场强度Ec降至25 kV/cm,样品具有良好的温度稳定性.并通过扫描电镜中的成份面扫,探讨了Mn掺杂的占位分布和掺杂机制.     

电压对电刷镀三价铬镀层性能的影响

在45钢表面电刷镀得到三价铬镀层,镀液组成和工艺条件为:Cr2(SO4)36H2O 0.4 mol/L,甲酸铵0.5 mol/L,氨基乙酸0.5 mol/L,H3BO30.6 mol/L,NaH2PO2 H2O 0.3 mol/L,pH=1.5,温度50°C,镀笔移动速率15 cm/s。研究了电压对镀铬层显微结构、表面粗糙度、厚度、显微硬度和耐磨性的影响。随电压增大,镀层厚度增大,显微硬度和耐磨性均先提高后降低。电压为14 V时,镀层的表面平整,粗糙度为2.387μm,显微硬度为602 HV,耐磨性最好。     

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour-based bread

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.