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Recurrent protein folding motifs include various types of helical bundles formed by α-helices that supercoil around each other. While specific patterns of amino acid residues (heptad repeats) characterize the highly versatile folding motif of four-α-helical bundles, the significance of the polypeptide chain directionality is not sufficiently understood, although it determines sequence patterns, helical dipoles, and other parameters for the folding and oligomerization processes of bundles. To investigate directionality aspects in sequence-structure relationships, we reversed the amino acid sequences of two well-characterized, highly regular four-α-helical bundle proteins and studied the folding, oligomerization, and structural properties of the retro-proteins, using Circular Dichroism Spectroscopy (CD), Size Exclusion Chromatography combined with Multi-Angle Laser Light Scattering (SEC-MALS), and Small Angle X-ray Scattering (SAXS). The comparison of the parent proteins with their retro-counterparts reveals that while the α-helical character of the parents is affected to varying degrees by sequence reversal, the folding states, oligomerization propensities, structural stabilities, and shapes of the new molecules strongly depend on the characteristics of the heptad repeat patterns. The highest similarities between parent and retro-proteins are associated with the presence of uninterrupted heptad patterns in helical bundles sequences.  相似文献   
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The microbiological and physicochemical changes of industrially fermented Halkidiki and Conservolea green table olives were determined. Samples were analysed to monitor the population of lactic acid bacteria (LAB), yeasts and Enterobacteriaceae, together with changes in pH, acidity, salinity, colour, lactic acid, acetic acid and ethanol. LAB and yeast species diversity was evaluated at the beginning (1 day), middle (75 days) and final (135 days) stages of fermentation by RAPD-PCR genomic fingerprinting. Results revealed vigorous lactic acid processes as indicated by the dominance of LAB over yeasts. No Enterobacteriaceae could be detected after 30 days. Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) dominated in the beginning of fermentation in both varieties. In the end, Lactiplantibacillus pentosus (formerly Lactobacillus pentosus) and Pediococcus ethanolidurans prevailed in Halkidiki and Conservolea varieties, respectively. As for yeasts, Kluyveromyces lactis/marxianus and Pichia manshurica prevailed at the onset of fermentation in Halkidiki and Conservolea varieties, whereas in the end Pichia membranifaciens dominated in both varieties.  相似文献   
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Higher manganese silicides (HMS) are promising alternative materials for middle to high temperature thermoelectric applications as a low-cost, non-toxic and highly stable p-type leg. Many of the preparation methods that have been reported previously require long-time and energy consuming processes, as well as expensive equipment, and often do not result in a material of sufficient quality. In this study, the simple, cost-effective and eco-friendly technique of pack cementation is applied. HMS powders synthesized at different experimental conditions are studied and compared considering their structure, composition, short-term thermal stability in air and thermoelectric properties. X-ray diffraction analysis, X-ray photoelectron spectroscopy, scanning electron microscopy, thermogravimetry and thermoelectric measurements (in terms of Seebeck coefficient, electrical and thermal conductivity) were employed for the characterization of the material and evaluation of its performance. All samples were identified as HMS and only some negligible traces of MnSi were detected. They moderately oxidize when heated non-isothermally under air atmosphere up to 1473 K, while the presence of HMS remains dominant even at such high temperatures. Their thermoelectric properties were remarkable for an undoped material, with a maximum figure of merit (ZT) of 0.47 at 777 K. Pack cementation appeared to have a great potential as the synthesis route of high-efficiency HMS.  相似文献   
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Models based on daily energy balance (or long‐term models) have been widely used as a tool in the stand‐alone photovoltaic (PV) system sizing, mainly with the purpose of obtaining analytical expressions of the relation between the generator size and the storage capacity of the battery. The system can then be designed to meet the reliability requirements of the specific case. However, such models represent the complex operation of a stand‐alone system in an oversimplified way. There is little research so far on the reliability and improvement of such models. Validation and possible modification of a long‐term system model requires comparison of the simulated state of charge (SOC) of the battery with that obtained from an experimental system. In this work, experimental data from a 6‐month operation of a basic stand‐alone PV system have been analysed and compared with modelling results. One obvious improvement that could be applied to the long‐term system model is to account for a charging efficiency of the battery, and this possibility is examined in the present work. However, comparison with the modelling results shows that the data cannot be fitted by simply taking into account battery inefficiency. A method to account for system memory effects in the increase of the battery SOC, imposed by the operation of the regulator, is necessary to accurately model the macroscopic diurnal charging/discharging process. Copyright © 2012 John Wiley & Sons, Ltd.  相似文献   
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  总被引:1,自引:0,他引:1  
Lactobacillus curvatus, isolated from a spoiled vacuum-packaged 'pariza' type meat product, was used to inoculate modified MRS broth containing sodium lactate, sodium acetate and potassium sorbate in different concentrations, alone or in inter se combinations. Two commercial preparations (MIX 1 and MIX 2) were also used containing combinations of the above antimicrobials. Results from the preservatives addition to the culture medium showed highest antimicrobial activity in the case of the sodium lactate (2%, 3% or 4%), sodium acetate (0.5%) and potassium sorbate (0.15%) combination. Results from the preservatives addition to two types of thermally processed meats showed that sodium lactate and the combination of sodium lactate, sodium acetate and potassium sorbate were the most effective; extending the products shelf life an additional 10 days. Finally, MIX 1 and MIX 2 suppressed the lactic acid bacteria (LAB) growth in the culture medium but not in the final product.  相似文献   
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This paper presents experimental results regarding the impact of adding different tertiary amides of fatty acids to mineral diesel fuel; an assessment of the behaviour of these compounds as possible diesel fuel extenders is also included. Measurements of cetane number, cold flow properties (cloud point, pour point and CFPP), density, kinematic viscosity, flash point and distillation temperatures are reported, while initial experiments concerning the effects on particulate emissions are also described. Most of the examined tertiary fatty amides esters have very good performance and they can be easily prepared from fatty acids (biomass). Such compounds or their blends could be used as mineral diesel fuel or even fatty acid methylesters (FAME, biodiesel) substitutes or extenders. Copyright © 2000 John Wiley & Sons, Ltd.  相似文献   
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Microbial activity and spoilage of Norway lobster (Nephrops norvegicus) from Greek temperate waters, stored in air at 20, 5 and 0 °C was assessed. Microbial spoilage population, Total Volatile‐Base Nitrogen (TVB‐N), Trimethylamine‐Nitrogen (TMA‐N), pH and organoleptic changes were determined. Shelf‐life of Norway lobster stored at 20, 5 and 0 °C was 24, 72 and 96 h respectively. The product was spoiled due to the development of TVB‐N and melanosis of the carapace, as TVB‐N was apparent from the early stages of storage and correlated very well with microbial growth and shelf‐life. Pseudomonas sp. was the predominant spoilage bacterium. Product rejection coincided with TVB‐N levels of 330–400 mg kg?1 and Pseudomonas sp. population level of about 5 × 105 cfu g?1. Pseudomonas sp. and TVB‐N are presumably the Specific Spoilage Organism and the Chemical Spoilage Index of the product.  相似文献   
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