MC12——和兰博基尼赛跑的贵族战机

在世界顶级跑车中你很难忽略掉这么一个名字，玛萨拉蒂。玛莎拉蒂汽车公司是专门生产运动车的公司，在欧洲具有很高的知名度。     

Effect of Reaction Conditions on Hydrolysis of Chitin by Serratia marcescens QMB 1466 chitinase

The hydrolysis of chitin by Serratia marcescens chitinase was studied as part of ar overall project to develop a chitin waste treatment bioconversion scheme. Hydrolyses were conducted with automatic pH control in stirred flasks. Parameters varied were temperature, enzyme activity, and chitin particle size and concentration. A temperature of 30°C is suitable. Hydrolysis increases with increasing enzyme activity and chitin slurry concentration, and with decreasing particle size.     

平滑演进到DOCSIS 3.1—— 运营的考量

本文首先回顾了DOCSIS 3.1规范中的若干独特要求,随后讨论了多种向DOCSIS 3.1演进的路径,以帮助运营商的网络能够适应新标准且最大限度地减少业务中断.还介绍了向DOCSIS 3.1迁移的一些技巧,包括网络容量受限的应对措施、新设备的采购策略、超级用户与普通用户的区别对待、DOCSIS 3.1迁移与视频业务IP转化的同步执行、网络带宽的平滑升级等内容.     

Water‐use efficiency in grapevine cultivars grown under controlled conditions: effects of water stress at the leaf and whole‐plant level

Background and Aims: Improving water‐use efficiency (WUE) is desirable for future grapevine growth and grape production, especially in Mediterranean areas where water is predicted to be limiting. Understanding the genetic variability in WUE is important to identify the most appropriate cultivars to be used in semi‐arid areas. Most previous studies have focused at leaf‐level WUE, while information on whole‐plant level is scarce. This study explored the genetic variability of grapevine in whole‐plant WUE (WUE_WP) to determine whether several leaf WUE (WUE_l) indicators are suitable as proxies of WUE_WP. Methods and Results: Three similar experiments were performed to compare WUE in up to eight different grapevine cultivars under irrigation and water‐stress treatments. Although WUE_l and WUE_WP varied with cultivar and treatment, WUE_l was not a reliable parameter to predict WUE_WP. Conclusions: Large variability in WUE_WP between grapevine cultivars was observed, although this variability was not described by leaf‐level indicators of WUE. Significance of the Study: This study showed that the large variability existing for WUE_WP in different cultivars offers an potential method for selecting the more suitable cultivars to grow in water‐scarce viticulture areas, although WUE_l is not reliable for estimating WUE_WP.     

SODIUM LACTATE EFFECTS ON THE STABILITY OF FRESH AND CURED PORK LONGISSIMUS

Boneless pork loins sliced into 1.9 cm fresh chops were dipped to retain 0, 1.5 or 3% sodium lactate (SL) and packaged in polyvinylchloride (PVC) or vacuum-packaged (VP), Color of fresh chops was monitored visually and objectively. Boneless pork loins were cured by injection with 0, 1.5 or 3% SL, or were dipped after slicing to retain 0, 1.5 or 3% SL. Cure for the dipped loins contained no SL. Color and aerobic plate count (APC) of vacuum-packaged chops were evaluated over 70 days of retail storage (4C). Visual color was darker (P < 0.05) and L* values were lower (P < 0.05) for 3% SL-dipped fresh chops. Fresh chops containing 1.5 and 3% SL had higher a* values than controls. Surface discoloration of 3% SL fresh chops was lower (P < 0.05) than control chops. Cured injected chops (3% SL) had lower (P < 0.05) L* values than dipped chops or injected controls. L*, a* and b* values of cured dipped chops (3% SL) were not different (P > 0.05) from controls. No consistent trends were found in APC of cured chops. Injection of SL prior to cooking darkened the color of cured pork loin chops.     

紫砂壶的形式与功能探议

紫砂壶器形式与功能之间的关系是实用价值、审美价值和功能性的统一。紫砂壶的材质和色彩、器形和构造决定了紫砂壶可以能够达到透气性强、使用方便、观赏性强的多重功能。     

略谈广告设计调研

市场调研在商业策划和商业设计中,起着至关重要的作用。对广告调研的片面认识,是许多广告设计失败的重要原因之一。本文从广告调研的正反两方面来澄清市场调研在广告设计中的作用,以目标受众为重点来阐述市场调研的方法。     

Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf-Life of Fresh Ground Pork

Fresh ground pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid-range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P<0.05) SI and juiciness, and enhanced ground pork flavor. Sodium added as SL was less perceptible as “salty” than that added as NaCl. SL significantly reduced (P<0.05) APC; based on spoilage level of 10⁶ CFU/g SL extended shelf-life (3% SL) by about 12 days compared to controls.     

Effect of Treatment, Ice Storage and Freezing on Residual Sulfite in Shrimp

When fresh shell-on tails of penaeid shrimp were treated with sodium bisulfite according to current good manufacturing practices, residual sulfite (SO₂) on the edible portion varied from a high of 92.7 to a low of 60.9 ppm with an average of 80.2 ppm. During freezing and a short period of frozen storage, there was an average loss of 17% in residual sulfite. For shrimp held on ice storage, on the other hand, there was a rapid decrease in residual sulfite to below 10 ppm after six days of storage. The residual levels found on treated shrimp were consistent with action levels set by USFDA for shrimp treated according to good manufacturing practices.