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.     

等离子体预处理对解淀粉芽胞杆菌生长和α-淀粉酶分泌的影响

本研究采用低真空室温射频等离子体对解淀粉芽胞杆菌CICC 10035进行预处理，通过改变放电功率、处理时间和工作气压等参数，筛选最佳工艺条件，并使用蛋白质组学技术，对差异蛋白质进行生物信息学分析，探讨等离子体预处理对菌体生长和产酶性能的影响。结果表明，等离子体预处理的最佳工艺条件为：放电功率120 W，处理时间15 s，工作气压135 Pa。在最佳条件下，发酵48 h后，α-淀粉酶酶活超过400 U/mL，与对照样相比提高约20%。蛋白组学分析表明，等离子体预处理对菌体的蛋白合成及代谢产生了较强的正效应，尤其在DNA修复和氨基酸合成上，一方面提高了菌体活性，延缓其衰亡过程；另一方面促进了α-淀粉酶在菌体内的合成和分泌。     

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.     

弧齿式与锯齿式接链环的比较

分析了锯齿式接链环结构的不合理性和其换代产品弧齿式接链环结构的合理性,并对两者的技术性能、使用寿命等进行了比较分析,认为弧齿式接链环具有较高的破断强度和疲劳强度,是目前井下使用的接链环更新换代的最佳产品。     

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.