吉林市高中生中跑运动成绩的现状分析

田径项目作为奥林匹克运动会金牌最多的项目之一，历来都受到各国代表队的重视。中跑作为田径项目中的一员，也有着极其悠久的历史和渊源。近几年吉林市高中生中跑运动成绩逐年呈下降趋势，是什么原因造成的值得分析。因此，文章运用文献资料法，访谈法和数理统计法对吉林市中跑运动成绩的现状进行调查，以吉林市市运会中跑项目前三名的运动员为研究对象，结合中跑运动的特征，对吉林市中跑运动员的成绩进行了对比分析，找出其影响因素，以对广大教练员、运动员的训练提供参考。     

跳绳对大学生立定跳远成绩影响的研究

本文通过实验研究,运用跳绳运动与传统运动对跳远成绩的影响进行对比研究。选取南昌航空大学100名学生,分为对照组与实验组,进为期行12周的跳绳运动干预,探讨两种不同方式的运动对大学生跳远成绩的影响,结果表明：跳绳在高校体育运动中更受学生的欢迎,对提高学生的腿部爆发力量明显,对大学生跳远成绩有明显的提高。     

新龙织机引剑机构运动分析

详细分析了新龙型剑杆织机引剑机构的运动规律，并绘出剑带运动曲线圈，讨论了这种引剑机构的运动性能，及主要结构参数对剑带运动规律的影响。     

放松训练对短跑运动员短跑成绩的影响

训练中放松技术使神经灵活、使肌肉群协调、用力准确,是速度与耐力的源泉。提高肌肉的放松能力有利于短跑运动员提高运动成绩,通过对放松技术、放松能力的生理机制、放松能力对运动速度的影响等几个方面的分析,论述了提高肌肉的放松能力对短跑运动员掌握和运用合理的运动技术,提高运动成绩的重要作用。本文运用文献法、分析法,阐述了肌肉运动的放松机制和机理,分析了放松能力对提高运动员短跑成绩的影响。     

滑雪板材料制作工艺的演变

从近几届举行的冬季奥运会人们会注意到，先进技术的运用对提高运动成绩有着很大的影响。最近几年，高科技材料的应用和尖端制造技术给许多运动中所使用的器械装备带来了革命性的改变。高山滑雪板作为冬季运动器材的代表，也经历了更多的根本性的变化。     

缫丝厂后整理间物流结构对生丝切断的影响

本文分析了影响生丝切断的四个主要因素，重点讨论了后整理间物流结构形式对生丝切断的影响，通过车间的生产布局（即物流结构）的合理调整，提高了生丝切断成绩。     

兴奋剂对100米跑世界纪录影响的研究

100米跑运动是体育运动中竞争较为激烈、观赏性强的运动项目之一。影响100米跑成绩的因素中最能吸引人们眼球的就要数兴奋剂了。本文旨在分析100米跑历史及影响100米跑世界纪录因素的基础上，主要分析兴奋剂对100米世界纪录的影响．并根据结果提出建设性的建议。     

浅析影响短跑运动能力的因素及训练方法

本文通过查阅大量资料、对沈阳市几所体校和高职院校的田径教练、老师进行走访并结合我校田径队的实际情况进行分析,归纳出影响短跑运动成绩的因素及训练方法,为提高学生短跑运动员的运动成绩提供参考。     

食物中乳清蛋白对高强度运动能力的促进作用分析

目的 通过研究在食物中补充乳清蛋白对体育运动员运动力能力的促进作用来提高运动员比赛成绩。方法 以A市师范大学大学生篮球运动员训练实验为例, 对对照组和实验组2组运动员进行实验对比。结果 发现补充乳清蛋白饮料对实验组运动员身体素质、运动能力和比赛成绩均产生积极影响, 说明运动员在食物中补充乳清蛋白对其身体的恢复有积极的影响,可以改善骨骼肌的有氧代谢,增加运动员的无脂体重, 身体素质指标测试结果和比赛成绩较之未补充之前明显提高。结论 食物中乳清蛋白对高强度运动能力起着促进作用。     

功能性运动鞋设计研究进展

通过查阅国内外运动鞋与运动表现相关性文献资料,分析了鞋底与地面的摩擦力,鞋底硬度及厚度,鞋底、鞋帮面对脚的支撑力、约束力,对提升穿着者技术动作控制能力和运动成绩的影响。探究了运动鞋在缓冲减震、能量回归和模拟裸足上的设计对运动表现所起到的作用,为改进运动鞋设计以减少运动损害、有针对性地选择运动鞋以提升运动成绩,提供理论依据与参考。     

黑龙江省主栽小米淀粉特性分析

为研究黑龙江省主栽小米淀粉的特性,利用冰箱反复冻融法、紫外分光光度等方法,对6种小米淀粉的功能性质进行了测定及分析。结果表明:吨谷1号淀粉的溶解度、膨胀度和透明度最高,分别为10.36%±0.06%、18.24%±0.27%和3.58±0.23。朝新谷8号淀粉的凝沉性最高,冻融稳定性最差。直链淀粉含量与溶解度、膨胀度、冻融稳定性和透明度呈负相关;与凝沉性呈正相关。支链淀粉含量与溶解度、膨胀度和凝沉性呈正相关,与冻融稳定性呈负相关。淀粉的支直比与溶解度、膨胀度、冻融稳定性和透明度呈正相关,与凝沉性呈负相关。本研究为小米及其淀粉的深加工利用提供参考。     

Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils

Differently processed sesame seeds were used for the preparation of sesamol, seed extract, oil extract or unsaponifiable matter. Analysis of these sesame extracts revealed that dehulling and roasting of seeds had an adverse effect on their lignan and phenolic compounds content. Various concentrations of the extracts were incorporated in vegetable oils and their effectiveness in retarding the oxidative deterioration of oils was evaluated. Additionally, the formation of oxidation products in these oil samples was correlated with their antioxidant activity and their sesamol and phenolic compounds content. Results indicated that decomposition of phenolic compounds present in oil samples induced a significant reduction in their linoleic acid peroxidation inhibition capacity and a corresponding increase in their oxidative rancidity. Sesame seed extract was the most effective in protecting oils from oxidation, suggesting that seed extract, especially the one prepared from coated-unroasted sesame seeds, may have potential application as a source of natural antioxidants in oil industry.     

Detecting and Responding to Resource and Stimulus during the Movements of Cryptolestes ferrugineus Adults

An understanding of insect movement and distribution within grain bulks is essential to effectively control insect pests. The aim of this review was to (1) identify the major and minor factors influencing the movement of adults of Cryptolestes ferrugineus and to (2) analyze their ability of resource detecting and cue orienting. Their response to major and minor environmental factors was related with the general features of the grain storage environment, their development requirement, and their ability of cue orienting and detecting. Their movement inside stored grain bins and in small-scale chambers was compared. Incompleteness of our current knowledge regarding their movement and cue detection under multi-factors is the main reason why we cannot predict yet their dispersal and distribution inside granaries accurately.     

导电高分子在抗静电领域中的应用

简要综述了本征型导电高分子抗静电剂的工作原理、特点、国内外发展现状及发展趋势。     

Association between chewing efficiency and mastication patterns for meat, and influence on tenderness perception

The aim of this study was to investigate whether individuals' chewing patterns were related to their chewing efficiency, and influenced their perceptions of meat tenderness. Chewing efficiency was measured using two methods. Subjects continuously assessed the tenderness of a range of samples throughout the chewing sequence using Time Intensity. At the same time electromyographs (EMGs) were recorded from their masticatory muscles.

Subjects were subdivided into four groups with respect to their chewing efficiencies with the two methods. These subgroups differed significantly in the number of chews, total chewing time and chew work, both for the initial chews and the complete chewing sequence, for the meat samples. No significant difference was found in the dentition between the groups. Significant differences were found between the groups in their temporal perceptions of tenderness.     

Correlation analysis between phenolic levels of Brazilian propolis extracts and their antimicrobial and antioxidant activities

Propolis extracts are currently used for the treatment of oronasal infections and as antioxidant agents. Ethanolic commercial Brazilian propolis extracts were assayed for their ability to inhibit the growth of Staphylococcus aureus and also for their ability to scavenge DPPH radicals. These activities were correlated with their total phenolic and flavonoid levels. In one group of extracts there was a strong linear relationship between total phenol contents and the measured activities, while in the other group this relationship was weaker. It was also found that flavonoid levels had a greater influence on the antioxidant activity of these extracts than on their antimicrobial profiles.     

Comparison of some biochemical characteristics of different citrus fruits

The goal of this investigation was to evaluate the antioxidant properties of some citrus fruits. The contents of dietary fibre, total polyphenols, essential phenolics, ascorbic acid and some trace elements of lemons, oranges and grapefruits were determined and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the contents of total, soluble and insoluble dietary fibre in the studied peeled fruits or their peels. The contents of total, soluble and insoluble dietary fibre in peels were significantly higher than in peeled fruits (P< 0.05 in all cases). The peeled lemons, oranges and grapefruits contain 164±10.3; 154±10.2 and 135±10.1 and their peels 190±10.6; 179±10.5 and 155±10.3 mg/100 g of total polyphenols, respectively. The content of total polyphenols in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. The content of total polyphenols in the peels was significantly higher than in peeled fruits (P< 0.05 in all cases). The same results were obtained in the investigation of essential phenolics and ascorbic acid. The content of Fe in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. Also the TRAP was significantly higher in peeled lemons and their peels than in peeled oranges and grapefruits and their peels, respectively. In all three fruits, the TRAP was significantly higher in peels than in peeled fruits (P< 0.05). In conclusion, lemons possess the highest antioxidant potential among the studied citrus fruits and are preferable for dietary prevention of cardiovascular and other diseases. The peels of all citrus fruits are rich in dietary fibres and phenolic compounds and suitable for industrial processing.     

Novel materials and surface investigations for optimizing dough carrier interactions

In this study, different proofing basket materials were investigated regarding their adhesion to dough, their starting point of stickiness, and their microbiological contamination. First, the materials were checked for their adhesive forces according to a stickiness determination method developed by Chen and Hoseney. Then the change of the adhesive forces of proofing basket materials and dough with time was investigated. The effect of relative air humidity and proofing temperature on the starting point of stickiness was examined. It was found that with increasing temperature the time for the dough starting point of stickiness decreases. Also, the demand for a low bioburden of a proofing basket was measured with a proofing cycle. For simulation of industrial requirements of materials this proofing cycle was repeated up to seven times. Adhesive film test and counting of colony-forming units were used to characterize the materials.     

A computer-assisted method of evaluating the actual nutrition of patients with ischemic heart disease during their clinical observation

The questionnaire method was used for the study of the actual nutrition of coronary patients after their discharge from the Clinic for Dietotherapy, during dispensary follow-up. The chemical composition of their diets was evaluated with computer, taking into consideration the losses during food preparing, and compared with the diets recommended. Certain variations in the chemical formula of the patients' home diets were revealed using this method. It is stressed that the dietetic recommendations given to coronary patients should be followed, while their physicians should thoroughly control their adherence to the diet.