TRACES OF THE TERRITORY IN SPANISH PHOTOGRAPHY SINCE THE 1990s

This paper proposes a reading of the cultural and social aspects associated with sundry notions of territory through Spanish photography at the end of the twentieth century and the beginning of the twenty-first. An analysis of a series of case studies reveals a new awareness of the common space through the concept of trace, being understood beyond the material imprint, as it falls under the influence of the cultural aspects that clarify the account of the conflict and consciousness of the suburbs and peripheries. Contemporary ruins arising from unbridled urban growth, or the invisible wounds associated with certain places, converge in a series of images that have their own tradition in the conceptual experiments of the 70s and the aesthetics of the “non-site” displayed in the 90s. As background, the economic and political avatars of recent years in Spain – also linked to a global crisis – are manifested in a series of photographic musings whose images portray the scenarios of a premature ruin linked to property speculation and the traces of a collective memory.     

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin–spin relaxation (T₂), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T₂ relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%–4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP α-helix and the formation of MP β-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fat-reduced meat products.     

吸湿凉爽机织物的结构设计与性能

为研究织物组织结构与复合纱线线密度对织物凉爽性能的影响,将线密度为7.4和9.8 tex涤纶分别与线密度为7.8 tex锦纶反向加捻、并线后作为纬纱,以8.3 tex涤纶/竹浆纤维50/50混纺纱作经纱,设计平纹、二上一下斜纹和透孔组织织物.测试织物的瞬间接触凉感、热湿舒适性能及织物干、湿态升温曲线,并采用凉爽温度指数对织物的综合凉爽性能进行评价.研究结果表明:6种设计织物的瞬间接触凉感均高于标准,且平纹织物最好,纬纱粗细对瞬间接触凉感影响不显著;透孔织物透气性最好,且在人体出汗的状态下具有较好的导湿散热性能.平纹织物凉爽温度指数最高,最大凉爽温度为2.8℃,综合凉爽性能最好.     

Formation of new functional materials and device heterostructures on the basis of nanosystems of superionic conductors

Search for conditions of conservation of fast ionic transport (FIT) in nanosystems of advanced superionic conductors (ASIC)[1-4] and synthesis of new types of device thin-film heterostructures on this basis is a fundamental scientific problem. ASICs (α-AgI, solid electrolytes of the family RbAg4I5, etc. ) are crystals with a record high level of ionic conductivity and a low value of activation energy E～0. 1 eV.