能量桩工程应用研究进展及PCC能量桩技术开发

能量桩是一种由地源热泵技术与桩基埋管换热器结合组成的经济高效节能减排技术。简要介绍了基于地源热泵技术的能量桩技术原理、桩型、埋管形式以及技术经济优势,总结了近年来国内外能量桩技术的研究现状及其工程应用,包括基于灌注桩的传热管埋管形式和基于预制桩的传热管埋管形式;指出了目前工程应用中存在的一些主要问题,并提出一种新型PCC能量桩技术及其施工工艺;最后简要分析了能量桩技术在国家节能减排工程中的应用前景,并提出有待进一步研究的方向。     

LEARNING OUTCOMES FROM CONSTRUCTION SIMULATION MODELING

Repetitive construction processes exhibit improvement in production rate as repetitions increase. A learning curve can be developed for such construction processes that can improve the predictive accuracy for the early portions of project schedules. This paper discusses a method for incorporating learning development in a construction simulation model. The case study model represents the construction of a guide wall for a lock using a mobile cofferdam. The impact of including learning development on model results is reported as well as a sensitivity analysis.     

A GENERAL APPROACH TO THE STUDY OF SPATIAL SYSTEMS;I. The Relational Representation of Measurable Attributes

In this, the First part of a two part work, a general model of spatial organization is introduced. Following a brief synopsis of some of Spinoza's and Leibniz's views regarding natural structure, an extension of the Spinozian model is presented in which the attribute spatial extension is portrayed as a relational system that implicitly underlies the differentiation of sensible space into “modifications” (“natural systems”) and the latter's subdifferentiation into “modes” On the basis of this model, all instances of modal differentiation are understood to take place in a manner explained by this relational structure, the existence (but not the specific characteristics) of which is initially assumed. The nature of the structure is then deduced according to a “most-probable-state” kind of logic; next, it is demonstrated via simulation that the resulting aspatial model of internal relations has a corresponding spatial interpretation (and therefore, in theory, that sensible space structures can be supported by the particular rational ordering posed). The matter of how to apply the model to the study of real world systems is taken up last; discussion focuses on related aspects of the treatment of equilibrium and nonequilibrium systems and the recognition and measurement of modal structures.     

Phase Separation in the System (Fe,Mn)O

Transmission electron microscopy was used to observe variations in composition in single crystals of Fe _y Mn_{1– y} O_{1+] x} on a scale of 100 to 500 Å. Compositional fluctuations were resolved as lamellar-like striations oriented primarily in the [100] direction. Specimens had been equilibrated at 900°C in oxygen partial pressures within the monoxide phase region and then quenched to room temperature. A region of solid-solid immiscibility in the monoxide phase field is proposed. A different submicrostructure resulted from low-temperature decomposition (150°C) due to localized heating when samples were prepared by ion-bombardment thinning.     

EFFECT of THERMAL PROCESSING ON THIAMINE RETENTION, IN-VITRO PROTEIN DIGESTIBILITY, ESSENTIAL AMINO ACID COMPOSITION, and SENSORY ATTRIBUTES of PERIWINKLE-BASED FORMULATED LOW ACID FOODS

The effect of thermal processing on thiamine retention, in vitro protein digestibility, amino acid composition, and sensory attributes ofperiwinkle-in- brine (PIB), periwinkle-in-sauce (PIS), and periwinkle-in-egusi soup (PES) with F_o- Values of 4.5, 6.4 and 7.2 mm, respectively, were investigated at pH of 5.8 and temperature range of 104- 121.1C. Thiamine losses were 55.2–7.4%, 64.9–9.7% and 68.5–10.3% for PIB, PIS and PES, respectively, within 104 - 121.1C. Heating resulted in slight decrease in protein digestibility. Methionine losses were 19.0 - 7.8%, 25.2 - 11.4% and 30.8 - 24% in PIB, PIS, and PES, respectively, within 104–121.1C. the flavor appearance and texture of the products improved with increasing temperature and shorter times for commercial sterilization.     

Ozone in dairy chilling water systems: effect on metal materials

The use of pulsed ozone as a disinfecting agent in chilling water systems will be feasible only if components of the systems are not adversely affected. Pulsing ozone into water at room temperature for 20 minutes per day for 7 days caused greater weight loss of aluminium, carbon steel, copper, 304 stainless steel and 316 stainless steel samples than control samples; however, only weight loss for carbon steel was significantly greater (α= .05). Severe pitting was noted on ozone treated copper samples when observed by scanning electron microscopy. Black striations were observed on ozone treated carbon steel surfaces.     

EVALUATION OF A CARBOHYDRATE-BASED FAT REPLACER IN A FAT-REDUCED BAKING POWDER BISCUIT

Three selected carbohydrate-based fat replacers which were derived from pectin, gums, and oat bran (Slendid, Kel-Lite BK and TrimChoice-5, respectively) were used at a fixed rate in biscuits while shortening was reduced at 33, 66 and 100%. The principal effects of each fat substitute on biscuit quality varied with the fat substitute type and level of fat. Generally, fat substitute usage produced a significant (p < 0.05) increase in moisture content, as well as a light crust color. Variations in volume and crumb firmness were associated with the type of fat substitute and level of fat. Sensory data were found to be in agreement with the analytical data for moistness, crust color and crumb firmness. Crumb size decreased and bitterness was detected in biscuits as fat levels decreased regardless of the type of fat substitute.     

Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH

The structural properties, i.e., active sulfhydryl (SH), flexibility and hydrophobicity, and functional properties, i.e., solubility, emulsion activity (EA), emulsion stability (ES), foam overrun (FO) and foam stability (FS), of commercial sodium caseinate (SC) and whey protein isolate (WPI) solutions were investigated at pH 6, 7 and 8 and at 25, 55 and 65°C. WPI contained a higher concentration of active SH and was more hydrophobic than SC. WPI provided comparable solubility and EA, lower FO, but higher FS than SC. Temperature and pH effects on the two proteins were somewhat inconsistent.     

Using Quality Function Deployment to Select the Courses and Topics that Enhance Program Effectiveness

Decision science methods can be effective tools for enhancing organizational participation during strategic and complex decision processes. This involvement promotes development of group consensus for issues as difficult as relating organizational goals and the best methods to achieve them. In an academic context, such a process supports and enhances collegial participation. This paper describes an application of Quality Function Deployment (QFD) decision model to prioritize both courses and course content based on degree of impact on program objectives. The model was developed to quantify curricular decisions involved in restructuring a Masters of Engineering Management degree program. QFD supports selection of the courses and the curricular content that has the highest impact on program goals. The model provides a practical and quantitative methodology for developing faculty consensus in the selection of curricular topics based on a strategic program focus.