Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk

Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods. The extruded foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the extruded foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.     

Modulation of immune function and cytokine production by various levels of vitamin E supplementation during murine AIDS

The protein, trypsin inhibitor (TI), tannin, phytate, phytic acid phosphorus and in vitro protein digestibility (IVPD) of cultivars of the African yambean (Sphenostylis stenocarpa) - AYB, pigeon pea (Cajanus cajan) - PP and cowpea (Vigna unguiculata) - CP were determined. The protein content of CP (24-28.0%) was higher than those of PP (21-22.5%) and AYB (21-22.5%). The cream and speckled AYB contained more TI (30.9 and 25.3 mg/g) than PP (7.5-14.1 mg/g) and CP (9.8-20.5 mg/g). Apart from the white CP cultivar, they contained more tannin (1.24-1.42 mg/g) than PP (0.14-0.97 mg/g) and AYB (0.71-1.17 mg/g). Phytate was lowest in the AYB (6.30-7.49 mg/g) than PP (8.31-11.31 mg/g) and CP (8.40-9.92 mg/g). Phytic acid contributed 67-74% of the phosphorous in the AYB, 66-75% in PP and 54-59% in CP. The IVPD of the AYB (73.3 + or - 0.7%) was significantly lower (p <0.05) than those of PP (76.34 + or - 0.2%) and CP (77.8 + or - 0.4%). There was a significant negative correlation between TI and IVPD (r = -0.63, p<0.05). There was no significant correlation between IVPD and phytate and tannin contents. There was a positive correlation between protein content and IVPD (r = 0.69**) for the legumes under study. These legumes may pose no serious problems to populations consuming them especially when heat treatment is applied before consumption.     

The impact of daycare environments on children''s mood and behavior

The effect of dehulling, soaking and soaking/cooking on sucrose, raffinose and stachyose in mature dry seeds of nine varieties of cowpea (Vigna unguiculata) and one variety of tropical African yam bean (Sphenostylis stenocarpa) were investigated. The results showed a progressive decrease in sucrose, raffinose, and stachyose contents. Soaking for 12 hours and cooking for 30 min eliminated most of the sucrose, raffinose and stachyose. The sugar contents in whole raw cowpea were sucrose 0.73-4.58%, raffinose 0.71-6.86% and stachyose 2.38-3.87%, and for tropical African yam bean sucrose 4.08%, raffinose 1.08% and stachyose 4.14% while the seeds soaked for 12 hours and cooked for 30 min had for cowpea sucrose 0.03-0.81%, raffinose 0.04-0.20% and stachyose 0.12-0.72%, and tropical African yam bean sucrose 0.70%, raffinose 0.40% and stachyose 0.41%.     

Electrophysiologic characteristics of the atrium during chronic atrial fibrillation in man

Acorn tannins may affect food preferences and foraging strategies of squirrels through effects on acorn palatability and digestibility and squirrel physiology. Captive eastern gray squirrels (Sciurus carolinensis) were fed 100% red oak (Quercus rubra) or white oak (Quercus alba) acorn diets to determine effects on intake, digestion, and detoxification activity. Red oak acorns had higher phenol and tannin levels, which may explain the lower dry matter intakes and apparent protein digestibilities and the higher glucuronidation activities observed in squirrels. Although the white oak acorn diet had lower apparent protein digestibilities than the reference diet, it did not suppress dry matter intake for a prolonged period or stimulate glucuronidation. Negative physiological effects of a 100% red oak acorn diet suggest gray squirrels may require other foods to dilute tannin intake and provide additional nutrients. To distinguish the roles of different tannin types in the observed effects of acorn diets on squirrels, squirrels were fed rat chow containing no tannins, 4% or 8% tannic acid (hydrolyzable tannin), or 3% or 6% quebracho (condensed tannin). Apparent protein digestibilities were reduced by tannic acid and quebracho diets. Only the 8% tannic acid diet tended to increase glucuronidation. Specific effects of tannins may largely depend on tannin type, composition, and source and on other nutritional and physiological factors.     

Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal

Studies were conducted to develop an appropriate household/small-scale enterprise level technique for the production of soy-fortified fermented maize dough (or meal) by comparing different treatments, processing methods and fortification levels. The effects of fortification method of the Ghanaian traditional fermented maize dough with raw or heat-treated whole soybeans and full-fat soyflour at 0%, 10% and 20% replacement levels, on the rate of fermentation and product quality were investigated. Sensory characteristics, trypsin inhibitor activity, amino acid pattern, proximate composition and hot paste viscosity were used as the indices of quality. Addition of whole soybeans to maize before milling and fermentation reduced the fermentation time by 60% while increasing the protein content by 24% and 70% respectively for 10% and 20% levels of fortification. A significant improvement was also achieved in the amino acids pattern of the fortified dough. However, raw whole soybeans imparted an undesirable color and beany flavor and an appreciable concentration of trypsin inhibitor activity (TIA) to the dough. Boiling soybeans for 20 min before incorporation into the maize for milling and fermentation was found necessary for desirable flavor and low levels of TIA. Little or no changes in the pasting viscosity characteristics occurred in samples containing boiled soybeans, while the usual method of fortifying maize meal with soy flour was found to severely depress the pasting viscosity characteristics and drastically reduced the acidity of the fermented dough. Based on the findings of the study, the most appropriate technique for the production of soy-fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole soybeans in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties.     

Low nutritional quality of unconventional tropical crop seeds in rats

As the search for alternative sources of food to alleviate hunger continues, this study was undertaken to determine the biological value in growing rats (BV) of proteins of some lesser known tropical seeds gathered in Nigeria. Antinutritional factors (trypsin inhibitors, phytic acid, oxalate, tannin, alkaloids) and amino acid compositions were also determined, and protein digestibility-corrected amino acid score (PDCAAS) was calculated using the amino acid requirement pattern of the preschool child and individual seed-specific correction factors for crude protein. A rat growth and balance study was conducted to determine digestibility, nitrogen-, and energy balance by feeding as the only unsupplemented protein source milled and heat-treated seeds of Adansonia digitata (Bombacaceae) and Prosopis africana, Lonchocarpus sericeus, Enterolobium cyclocarpium, Sesbania pachycarpa and Pterocarpus osun (Leguminosae) in comparison to casein fortified with methionine (control). Diets containing P. africana and L. sericeus seeds caused poor feed intake and weight loss in rats and were excluded from the nitrogen-balance test. Among the seed samples, S. pachycarpa followed by A. digitata showed the most advantageous nutritional quality [amino acid composition, digestibility, BV and net protein utilization (NPU)]. True digestibility was 82.9 and 74.5 vs. 98.5, BV was 64.6 and 70.0 vs. 90.4, and NPU was 53.5 and 52.1 vs. 89.0 for S. pachycarpa and A. digitata vs. casein (control), respectively. In terms of PDCAAS, lysine was the first limiting amino acid for S. pachycarpa (88%) and for A. digitata (58%). The PDCAAS of all essential amino acids was below 100% for E. cyclocarpium (e.g., cysteine + methionine: 37%) and for P. africana (e.g., threonine: 46%, except valine and a very high content of cysteine and methionine). In conclusion, all seeds tested in the rat balance trial were of inferior quality compared to casein. Before these tropical seeds could be used as food components or feed supplements, safety studies and proper processing to remove antinutritional factors and possible toxic constituents were required.     

Failure of soybean trypsin inhibitor to exert deleterious effects in calves

To evaluate nutritional effects induced in calves by feeding soybean trypsin inhibitor, 16 calves were fed 1) raw soybeans, 2) heated soybeans, 3) heated soybeans plus soybean trypsin inhibitor, 4) heated (raw soybeans plus soybean trypsin inhibitor). Ration 1 caused depression of growth and reduced digestibility of protein and fat as compared to Ration 2. No differences were significant in calves fed Rations 3 and 4. The weights and enzymatic activities of pancreas were similar in all groups. Soybean trypsin inhibitor plays a minor role, if any, in calf nutrition.     

The effects of roasting temperature applied to whole soybeans on site of digestion by steers: II. Protein and amino acid digestion

A 4 x 5 Youden square design was used to determine the effect of roasting temperature of whole soybeans on escape of CP from the rumen and disappearance of N from the small intestine in steers. Four steers (average BW 373 kg +/- 30.7) cannulated at the rumen, duodenum, and ileum were fed each of five diets (1.8% of BW) over five periods. The basal diet contained corn silage (50% of diet DM), alfalfa hay (24%), corn-urea premix (6%), corn starch grits (16.6%), and soybean oil (3.4%). Soybeans (16% of diet DM), either raw or heated to an exit temperature of 141, 149, or 157 degrees C in a commercial roaster, replaced the soybean oil and most of the corn starch grits in the soybean-containing diets. Ruminal ammonia N was lower (P < .05) for the basal diet than for the soybean-containing diets. Roasting temperature of whole soybeans had no significant impact on ruminal ammonia N. Total N reaching the duodenum was greater (P < .05) for steers fed the soybean diets than for steers fed the basal diet. Non-bacterial N (dietary N) at the duodenum was increased (P < .05) by feeding soybeans. Soybean N reaching the duodenum decreased with increased roasting temperature. Increased roasting temperature of whole soybeans seemed to make the soybeans more brittle, subsequently increasing degradation of CP in the rumen. However, disappearance of soybean N in the small intestine, as a proportion of the soybean N entering the small intestine, increased with increased roasting temperature. Apparent total tract N digestibility was increased (P < .05) by feeding soybeans. Flow to the duodenum and small intestinal digestibility of total, essential, and nonessential amino acids increased (P < .05) when soybeans were fed and when roasted vs raw soybeans were fed. Under normal roasting conditions, it seemed that little potential for heat damage to the soybean protein existed. Instead, undesirable effects of heating on handling characteristics of the soybeans were reached before the point at which loss of nutritive value occurred. Feeding steers diets containing roasted whole soybeans increased the N and amino acids available to steers over steers fed diets containing raw soybeans due to increased ruminal soybean nitrogen escape and increased small intestinal digestibility.     

The carboxy-terminal two-thirds of the cowpea chlorotic mottle bromovirus capsid protein is incapable of virion formation yet supports systemic movement

Previous investigations into recombination in cowpea chlorotic mottle bromovirus (CCMV) resulted in the recovery of an unusual recombinant virus, 3-57, which caused a symptomless infection of cowpeas but formed no detectable virions. Sequence analysis of cDNA clones derived from 3-57 determined that mutations near the 5' terminus of the capsid protein gene introduced an early translational termination codon. Further mutations introduced a new in-frame start codon that allowed translation of the 3' two-thirds of the capsid protein gene. Based on the mutations observed in 3-57, wild-type CCMV clones were modified to determine if the carboxyl two-thirds of the capsid protein functions independently of the complete protein in long-distance movement. Analysis of these mutants determined that while virion formation is not required for systemic infection, the carboxy-terminal two-thirds of the capsid protein is both required and sufficient for systemic movement of viral RNA. This indicates that the CCMV capsid protein is multifunctional, with a distinct long-distance movement function in addition to its role in virion formation.     

Insoluble dietary fiber of grain food legumes and protein digestibility

The present work aimed to verify the digestibility of cooked whole food grain legumes. Samples of beans (Phaseolus vulgaris and Vigna sinensis), chickpeas (Cicer arietinum) and lentils (Lens culinaris) were used in the experiment. The interrelationship between the insoluble dietary fiber presented in the food grain legumes and the low protein digestibility was studied. The insoluble dietary fiber and the proteic nitrogen presented in the neutral detergent fiber (NDF) were determined. "In vivo" digestibility was performed in rats fed with diets containing cooked grain legumes, casein and protein free diet. The experiments were performed on rats over a period of 21 days. High excretion of nitrogen was observed by rats fed with cooked food grain legumes compared to casein diet. "In vitro" digestibility was performed by enzymatic hydrolysis with pepsin and trypsin. No significant differences was found between "in vivo" and "in vitro" digestibility. The heat treatment caused increased in the values of insoluble dietary fiber by the complexation of its components with protein and aminoacids. The results obtained showed the increased of the insoluble dietary fiber, in the cooked samples compared with raw samples. Significant values of protein nitrogen were found in the NDF, suggested that it was originated by complexation with proteins and aminoacids. This fact contributed to become proteic nitrogen nonavailability decreasing consequently the digestibility of the proteins.     

Relationship between composite matrix molecular structure and properties

The synthesis of three novel dimethacrylate esters for use as the monomer phase in dental composites was studied. The monomers were prepared by the reaction of glycidyl methacrylate with phthalic, isophthalic and terephthalic acids, respectively, and the reaction products were found to be mixtures of isomers. The monomers obtained from the reaction of phthalic and isophthalic acids were low-viscosity liquids and the relationship between viscosity and molecular structure was studied. The low viscosity of these di-hydroxyl containing monomers was shown to be due to intramolecular hydrogen bonding. This reduced monomer viscosity compared with BisGMA allowed a reduction in the quantity of diluent monomer triethyleneglycoldimethacrylate (TEGDMA) required to give standard viscosities of 1 and 2 Pas resulting in a modest decrease (ca. 10%) in polymerization shrinkage compared with that exhibited by BisGMA/TEGDMA solutions of equivalent viscosities. A number of properties relevant to the use of these as potential core monomers in dental composites were determined for both monomer and polymer systems.     

Digestibility and protein efficiency of a mixture of rice and beans

In spite of considerable work in the area of protein quality, consideration should be given in the monitoring of methodologies. In the present investigation the author studied (in rast) digestibility (D) versus score (s) of the mixture of rice and beans or casein diets, containing different protein levels. The parameter "DS" overestimated the value of protein in relation to other methods. Milk diet at 10% of protein was efficient in all nutritional situations.     

A perceptual analysis of viscosity

The perception of viscosity was studied using the contralateral limb-matching procedure in which subjects adjusted the viscosity of a motor connected to the wrist of one (matching) arm until it was perceived to be the same as that of the motor attached to the other (reference) arm. Two servo-controlled electromagnetic linear motors with computer-controlled viscosity were used to present viscosities ranging in amplitude from 2 to 1024 N.s/m to 11 subjects. Ten different viscosities were matched by subjects, and there were ten repetitions of each stimulus amplitude. The psychophysical function relating the reference to matching viscosity was linear (99% variance accounted for), and the accuracy with which the viscosities were matched (slope of 0.88) paralleled that reported previously for force, limb position and stiffness. The Weber fraction for viscosity was 0.34, which is 50% larger than that measured for stiffness and over twice that reported for force. An analysis of the movements and forces generated to perceive the reference viscosity revealed that subjects did not vary the amplitude of the movements and typically made very small excursions of the forearm, but that both the velocity of the movements and force changed significantly as a function of the reference viscosity. These findings were interpreted as indicating that the human proprioceptive system is capable of integrating information regarding force and movement velocity so as to perceive the viscosity of a mechanical system connected to the limbs, but that its sensitivity to changes in viscosity is much less than would be predicted from its capacity to detect variations in muscle force and limb movement.     

Enzymic activities in the pancreas, digestive tract and feces of rats fed raw or heated soy flour

Trypsin, chymotrypsin and amylase levels were determined in the pancreas, all along the intestinal tract, and in the feces of rats fed raw or heated soy flour diets. The levels of all enzymes measured in the pancreas in the non-fasted state were lower in the raw than in the heated soy flour-fed rats. Fasting equalized these levels. Trypsin and amylase tended to be lower, and chymotrypsin was significantly higher in the intestinal tracts of raw soy flour-fed rats than in the group fed heated soy flour; the greatest differences were found in the ileum. Trypsin and chymotrypsin levels in the feces were higher in the group fed raw soy flour than in the group fed heated soy flour. Amylase in the feces of the raw soy flour-fed rats was higher at the beginning of the experiment and dropped sharply to be even lower than in the heated soy flour-fed rats at days 13 to 14 of the experiment. It was concluded that measuring the enzymic levels in the feces is a very sensitive method for determining whether a test diet induces hypersecretion of digestive enzymes in rats. This method can be used from the start of feeding the experimental diet. As the animal need not be killed, the effect of the test diet upon enzymic secretion can be studied as a function of time, and it might be suitable to studies with large animals.     

Experimental Investigation on Viscosity of CaO-MgO(-Al2 O3)-SiO2 Slags and Solid-liquid Mixtures

The viscosities for the selected CaO-MgO-SiO_2 and CaO-MgO-Al_2O_3-SiO_2 slags were measured by rotating cylinder method in a wide temperature range from 1 608 K to 1 823 K.The effects of temperature,slag basicity and Al_2 O_3 content were studied.The results indicated that the viscosity decreased with increasing the slag basicity at the same temperature.And the viscosities of the slag initially increased linearly with increasing Al_2O_3 content in the slags and then decreased as the Al_2O_3 content in the slags continued to increase.Al_2O_3 addition has a more significant effect on the viscosity than slag basicity in the selected slags.Based on the experimental data and the fraction of solid phases calculated by the thermodynamic software,the effect of solid phases on slag viscosity was evaluated.The results indicated that the relationship between the relative viscosity and the volume fraction of solid phases estimated from the slag composition can be reasonable by allowing the inverse maximum fraction of solid particles to vary.     

Effect of raw material source, processing systems, and processing temperatures on amino acid digestibility of meat and bone meals

Experiments were conducted to evaluate amino acid digestibility of 32 commercial meat and bone meals (MBM) varying in raw material source and produced in seven different commercial cooking systems and at two processing temperatures (low vs high) that differed by 15 to 20 C. Raw material sources included all beef, all pork, mixed species, and high bone MBM. True digestibilities of amino acids were determined using the precision-fed cecectomized rooster assay. Protein efficiency ratio (PER) of six MBM varying greatly in amino acid digestibility was determined with chicks fed 10% CP diets containing a MBM as the sole source of dietary protein. The 32 MBM samples averaged 53.2% CP, 2.73% Lys, 0.6% Cys, and 0.75% Met on a DM basis. True digestibility averaged 82% for Lys, 87% for Met, and 47% for Cys. True digestibilities of amino acids varied substantially among processing systems and temperatures, particularly for Lys and Cys. For example, Lys and Cys digestibility ranged from 68 to 92% and from 20 to 71%, respectively, among different MBM. The higher processing temperature generally yielded lower amino acid digestibility than did the low processing temperature. A smaller, less consistent, effect was observed for raw material source. The PER values of the six selected MBM varied from 0.97 to 2.68 and were highly correlated with amino acid digestibility. These results indicated that very high amino acid digestibility MBM can be produced in commercial rendering systems. However, differences in processing systems and temperatures can cause substantial variability in amino acid digestibilities.     

Nutritional utilization by rats of chickpea (Cicer arietinum) meal and its isolated globulin proteins is poorer than that of defatted soybean or lactalbumin

The effects on performance, digestibility, N utilization and plasma amino acid concentrations of dietary chickpea (Cicer arietinum, var. Kabuli) seed meal, globulin proteins or buffer-insoluble residue [starch + non-starch polysaccharides (NSP) + lignin] were studied in growing rats. Chickpea meal, defatted soybean meal, chickpea globulins and lactalbumin were each incorporated into diets as the sole source of dietary protein (100 g/kg). In addition, chickpea insoluble residue was included in a control diet in the same proportion found in the chickpea meal. Rats were killed while under halothane anesthesia after 10 d of consuming the diets, and ileal contents were washed out and freeze-dried for digestibility measurements. Weight gains and gain:feed ratios of rats fed chickpea diets for 10 d did not differ from those of rats fed defatted soybean but were significantly lower than those of rats given the control (lactalbumin) diet. However, ileal and fecal N digestibilities and N retention by rats fed the chickpea diet were significantly lower than those obtained with the lactalbumin or soybean diet. The inclusion of both chickpea meal or its globulin proteins in the diet significantly increased the amount of N excreted, primarily as urea, through the urine. However, although ileal N digestibility values for chickpea meal were significantly lower, those for its constituent globulins did not differ from control values. Urea levels in plasma in rats fed diets containing chickpea meal, globulins or soybean meal were significantly higher than in those fed lactalbumin. Furthermore, the concentrations of glycine, phenylalanine, histidine, arginine and ornithine in the plasma of rats fed chickpea meal, its globulins or defatted soybean were significantly higher, whereas those of threonine, leucine, lysine and tryptophan were significantly lower than lactalbumin-fed controls. The chickpea insoluble residue had no adverse effects on performance or N utilization by rats. We conclude that the low nutritional value of chickpea meal is likely to be due mainly to adverse effects of its globulin proteins on growth and N metabolism rather than to the action of any known antinutritional factor present in the diet.     

MgO含量对CaO-Al2O3-MgO-FexO-SiO2-K2O系熔体性质的影响

研究了MgO含量变化对CaO-Al₂O₃-MgO-Fe_xO-SiO₂-K₂O系熔体黏度和熔化特性的影响,结合X射线衍射和扫描电镜分析熔渣冷却过程中的物相析出,并通过FactSage软件计算了该体系的黏度、熔点和冷却过程中析出相的含量与温度的关系,并与实验结果进行了对比和分析.结果表明,MgO含量的增多会造成熔渣熔化温度的升高,黏度随温度变化时会出现黏度骤增的转折点,高于转折点温度时,熔渣黏度随MgO含量变化不大,同时该转折点温度随MgO含量的增加而升高.在熔渣冷却过程中析出相主要为固溶的橄榄石相和Fe₃O₄尖晶石相,MgO含量的增大可以促进橄榄石相的析出,熔体黏度骤增主要由于橄榄石相的析出造成的.      

Effects of La3＋ on yield and quality traits of wheat with different gluten types

To test the roles of La3＋ on yield and quality of wheat for different end uses, experiments were conducted using split-plot design for different La3＋ treatments as main plot and different gluten types of wheat as subplot, by foliar spraying La3＋ at jointing stage and filling stage. The results showed that spraying 0.5–1.5 mmol/L La3＋ increased the yield and 1000-kernel weight of wheat of different gluten types. The protein content of strong-gluten wheat Wanmai 33 increased after spraying 0.5–1.5 mmol/L La3＋, which made it achieve the good quality standard of strong-gluten wheat, whereas its LOX and PPO activity reduced, the carotenoid content increased. These La3＋ treatments prolonged the storage period of grain, improved flour nutritional value and the food processing quality. Spraying 0.5–1.5 mmol/L La3＋ also increased flour peak viscosity of medium-gluten wheat Yangmai 158, as improving its starch properties. Spraying La3＋ significantly decreased flour water absorption rate of weak gluten type variety Wanmai 48 to meet the weak-gluten flour standard. The total pentosan content reduced at 1–1.5 mmol/L La3＋, which would be good for making biscuit. Results suggested that spraying appropriate concentration of La3＋ increased wheat yield and benefited wheat quality for different end uses.     

CaO-SiO2-MgO-Al2O3-Cr2O3渣系黏度结构分析及Iida模型应用

 为了实现冶炼铬铁合金过程中含铬渣系黏度的精准控制,从微观结构方面研究了碱度及Cr2O3质量分数变化对铬铁冶炼渣系黏度的影响并优化了Iida黏度预测模型。通过转筒法测量CaO-SiO2-MgO-Al2O3-Cr2O3渣系黏度,结合拉曼光谱从熔渣微观结构方面阐述了Cr2O3质量分数及碱度变化对CaO-SiO2-MgO-Al2O3-Cr2O3渣系黏度的影响。结果表明,熔渣黏度与其表征聚合度的BO参数值均随Cr2O3质量分数的增加而升高,随二元碱度值的增大而降低,熔渣黏度与渣系聚合度变化趋势相一致。根据测量得到的含Cr2O3熔渣黏度数据,进一步优化了Iida黏度预测模型。经过优化后的模型计算黏度值与实际测值吻合较好,利用Iida黏度模型可在较大的温度与成分范围内进行含铬渣黏度的预测。