磷化氢与二氧化碳混合熏蒸试验报告

用仓外混合熏蒸机以磷化氢和二氧化碳混合熏蒸方式处理有虫小麦，结果表明，用这种新方法能够大大提高磷化氢（PH3）的渗秀速度和杀虫效果，具有投资少，操作简便，防治效果好的特点。     

浅圆仓磷化氢与二氧化碳环流熏蒸试验报告

施用剂量1．5g/m3的磷化铝与二氧化碳混合气体,对浅圆仓中的散装小麦进行熏蒸,26d后粮堆中害虫全被杀死,取得了很好的杀虫效果。     

平房仓磷化氢环流熏蒸杀虫试验

通过实仓环流薰蒸杀虫试验，验证了运用环流薰蒸技术可降低用药剂量，有效杀死粮堆不同部位的害虫，有利于抗药性害虫的综合治理。     

立筒仓磷化氢环流熏蒸杀虫试验

本试验在封闭的立筒仓内粮堆表层投放磷化铝片剂，通过立筒仓多用途管道系统（可进行储粮机械通风降温、降水和多种药剂环流熏蒸）进行环流熏蒸。磷化氢气体在仓内各部位分布均匀无死角，杀虫效果达到１００％。熏蒸操作简便、安全，耗能源少，并且节约费用。     

高大平房仓储粮应用PH3——CO2混合环流熏蒸杀虫技术

我库在 2 0 0 0年 8月由中央投资建成的高大平房仓容 2 5 0 0万ｋｇ ,配备有环流熏蒸系统 ,2 0 0 1年12月压仓试验成功 ,于 2 0 0 2年 2月装粮结束。 7月进行ＰＨ3———ＣＯ2 混合环流熏蒸杀虫试验 ,结果表明 :设备运行安全 ,使用方便 ,具有减轻保防技术人员劳动强度 ,ＡＩＰ用量少 ,杀虫较为彻底 ,无残渣污染粮食等优点。1　试验仓房与设备1 1　试验仓房4号厂敖间仓 ,2 1ｍ跨折线型屋架平房仓型 (轴线为 2 1× 6 0 ) ,内长 5 9 71ｍ ,宽 2 0 71ｍ ,堆粮标高6ｍ ,墙体厚度 37ｃｍ ,设计容量 :小麦 5 10 3ｔ,稻谷374 2ｔ。门 (窗 )为密封隔…     

钢结构高大平房仓环境熏蒸试验报告

０前言江西万年中申国家粮食储备库（以下简称中申粮库）是１９９８年国家建设５００亿斤仓容的中央直属储备粮库之一。现有３３m跨９０m长的钢结构平房仓六幢，每幢库又分为２个廒间，仓容为０．７２亿公斤。１９９９年１０月基建竣工，２０００年３～５月份全部０．７亿公斤１９９９年度新粮入库完毕。我库在平整粮面以后，于６～９月份，对本库所有仓房中的粮食进行了全面熏蒸和一系列探索性试验，获得了宝贵的第一手材料，并最终取得了较为满意的杀虫效果。１试验材料１．１材料１．１．１Φ２５cm搪瓷盘２１０×６＝１２６０只１．１．…     

房式仓单面封薄膜下磷化氢环流熏蒸试验

在散装小麦的房式仓,利用磷化氢环流熏蒸系统。对粮面用ＰＶＣ塑料薄膜密封的小麦进行膜下环流熏蒸的试验。结果表明投药环流１３ｈ,磷化氢平均最低浓度与最高浓度比为８５１（ｍｌ／ｍ＾３）／１１３５（ｍｌ／ｍ＾３）＝０．７５,此时粮堆内磷化氢浓度已分布的相当均匀。     

立筒仓磷化氢低药量环流熏蒸杀虫试验

采用２克／立方米低剂量磷化铝片剂，投放在密闭的立筒仓粮堆秀层，使其自然挥发，选用适当的风机通过立筒仓多用途管道系统进行环流熏蒸，磷化氢气体在仓内分布均匀，密闭２８８小时，杀虫效果１００％，而且具安全，经济，操作简便的特点。     

磷化氢环流熏蒸与粮面投药在高大平房仓中的应用

文章主要论述在低温时节高大平房仓中采用磷化铝环流熏蒸与磷化铝粮面施药,两种施药方法相结合的杀虫试验.试验结果表明这种方法经济、实用、杀虫率100%.     

磷化氢长效熏蒸刍议

介绍了磷化氢长效熏蒸的影响因素：内因和外因，阐述了实现长效熏蒸必须解决的问题：促进ＰＨ３在粮食堆内均匀扩散，提高其利用率，作用率及对卵和蛹的毒力，顺应ＰＨ３的毒理机制，     

凯氏定氮法测定粗蛋白应注意的几个问题

阐述了凯氏定氮法测定蛋白质中应注意的几个问题，并提出了相应的解决办法。     

PROCESS ASPECTS OF THE EXTRACTION OF HOPS WITH LIQUID CARBON DIOXIDE

The time course of the extraction of α-acids by liquid carbon dioxide was investigated and it has been established that there are two zones with greatly differing rates of extraction. The rate in the first zone is governed by ‘solubility’ effects, while in the second zone the rate is limited by ‘diffusional’ effects. Consequently the rate of extraction in the first zone depends upon the flow rate of liquid carbon dioxide while that in the second zone depends upon the time of extraction. The effects on extraction performance of the depth of the bed of hops and the extent of milling were also explored.     

超临界CO2萃取玉米胚芽油的研究

讨论了利用超临界CO2萃取玉米油的萃取压力、温度、时间、夹带剂等不同操作参数对萃取结果的影响，从而确定最佳工艺条件为25－30MPa，45℃,3h；并对产品进行了质量分析，比较了超临界萃取与传统压榨工艺的优缺点。     

ADDITION OF HOP EXTRACTS TO BEER USING LIQUID CARBON DIOXIDE*

A method is described for imparting hop character to beer using extract prepared by treating hops with liquid carbon dioxide. The long contact times required for conventional dry-hopping techniques are avoided, and the use of liquid carbon dioxide as a medium for dispersal of the extract obviates problems due to residual organic solvent or emulsion stabilizers. Beers in which hop character was introduced in this way were found to be similar in flavour to control beers treated with portions of the same hop extract dissolved in ethanol.     

THE STABILITY OF HOP OILS IN LIQUID CARBON DIOXIDE EXTRACTS OF HOPS

Portions of extracts obtained by treating three varieties of hops with liquid carbon dioxide were stored in the cold and at ambient temperature for 18 months. During this period the composition of nop oils remained stable, except for the formation of two terpene methyl sulphides in extracts from all three varieties. Ales were ‘dry-hopped’ using portions of the stored extracts and, despite formation of the two sulphur compounds, the resulting hop character was satisfactory in all cases.     

超临界CO2纯化辣椒色素的研究

研究了用超临界ＣＯ２流体纯化溶剂法提取辣椒色素的方法．用超临界ＣＯ２流体作萃取剂，从液体或固体物料中实现萃取、分离和纯化物料从而制备高纯度辣椒色素是可行的．使产品符合ＦＡＯ／ＷＨＯ残留溶剂标准要求（已烷含量２５ｍｇ／ｋｇ）的最佳工艺参数是：萃取压力１８ＭＰａ，萃取温度２５℃，萃取剂流量２．０Ｌ／ｍｉｎ，萃取时间３ｈ．     

PILOT PLANT EXTRACTION OF HOPS WITH LIQUID CARBON DIOXIDE AND THE USE OF THESE EXTRACTS IN PILOT AND PRODUCTION SCALE BREWINGa

Several varieties of hop have been satisfactorily extracted using liquid carbon dioxide in a plant operating on the 1 kg scale. The extracts have been used in small scale (0·6 and 16 hl) and production scale (700–800 hl) brewing trials where both ales and lagers were produced. All beers were of sound quality and could not be distinguished organoleptically from controls brewed with either hops or commercial hop extracts.     

THE RESPONSE OF SACCHAROMYCES CEREVISIAE TO FERMENTATION UNDER CARBON DIOXIDE PRESSURE

When laboratory fermenters containing 4 litres of wort were maintained under a variety of conditions at an excess pressure of 2 atm of carbon dioxide throughout fermentation by Saccharomyces cerevisiae (NCYC 1108), the fermentation rate, yeast growth and final concentration of fusel oils all decreased and the final pH increased. This agrees with reported work on the effect of carbon dioxide pressure on fermentation by S. carlsbergensis. The effect of carbon dioxide pressure on the production and removal of vicinal diketones and their precursors by S. carlsbergensis is known to be variable but except at very low temperatures, pressure has either no effect or increases the rate of removal of these compounds in the final stages of fermentation. In the present experiments with a strain of C. cerevisiae, however, carbon dioxide pressure always led to the fresh beer having a higher lever of vicinal diketones and their precursors than the control fermentation, even at temperatures up to 20°C.     

THE SENSITIVITY OF DIFFERENT BREWING YEAST STRAINS TO CARBON DIOXIDE INHIBITION: FERMENTATION AND PRODUCTION OF FLAVOUR-ACTIVE VOLATILE COMPOUNDS

The sensitivity of brewing yeast strains, with different oxygen demands, to carbon dioxide inhibition was investigated. Laboratory fermentations were performed with, and without, protein-based “yeast foods” to lower dissolved CO₂ during fermentation. Differences were observed in yeast fermentative performance in the presence and absence of “yeast foods” for all yeast strains tested. Fermentation performance was improved with the addition of “yeast foods”. There was improved carbohydrate utilisation and amino acid uptake, while acetaldehyde levels at the end of fermentation were decreased. There was an increase in fusel oil production and acetate ester levels at the end of fermentation. Sulphur dioxide levels at the end of fermentation were unaffected by “yeast food” addition. Different yeast strains displayed differing sensitivity to CO₂ inhibition for all parameters tested. Sensitivity to CO₂ was not found to be related to oxygen demand of the yeast strains.