振兴我国天然气工业研究报告之四——当前振兴我国天然气工业的根本关键在于特批提高严重偏低的价格

改革天然气国家定价的原则,必须坚持按照价值规律办辜,成本须按再生产价值全顺补偿,加上平均资金利润率的利润领和应负税金领。采矿业应以劣等生产条件气田群的平均成本作为定价的主要依据。国家定价一旦制定后,建议国家编制生产成本指数,使天然气价格增减率,与同期上述生产成本指数同步。考虑到目前的国家定价偏低幅度很大,建议分期逐步上调。     

Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C

Microbiological and sensory changes of maatjes herring stored in air (experiment I) and under modified atmosphere (MAP) (experiments II and III) were evaluated during storage at 4 and 10 degrees C. Microbial (total and psychrotrophic viable bacteria, lactic acid bacteria and Enterobacteriaceae) counts and chemical analyses (chloride content, fat content, dry matter, ash and pH) were performed. A Quality Index Method (QIM) scheme developed for maatjes herring was used for sensory evaluation. The main reasons for sensory rejections at both storage temperatures were a strong rancid taste for herring stored in air (Experiment I) and a sour, bitter, rotten taste and an aftertaste like old flower water for MAP herring (Experiments II and III). A soft texture of freshly produced samples (Experiment II) was noticed. The sensory shelf-life of maatjes herring stored in air (Experiment I) was three days at both 4 and 10 degrees C. The MAP herring in Experiments II and III had a shelf-life of 5 and 6 days, respectively, at both storage temperatures. Rancidity due to oxidation of fat was the main spoilage indicator for air-stored maatjes herring. Autolytic enzymes may affect textural deterioration. The characteristic off-odour and off-taste in the MAP herring (Experiments II and III) were may well be attributable to microbial metabolism. On the day of sensory rejection, total viable counts for herring in all three experiments (Experiments I-III) stored at 4 degrees C did not reach 10(6)cfu/g, which is considered the limit of acceptability for maatjes herring given by the Dutch fishery authorities. It appears that total viable counts have minor significance in the sensory assessment of maatjes herring.     

Fractal geometry as the synthesis of Hindu cosmology in Kandariya Mahadev temple, Khajuraho

The underlying relationship between Hindu cosmology and fractal theory is manifested in Hindu temple where fractal geometry acts as the language. This paper has analyzed the Kandariya Mahadev temple at Khajuraho as the paradigm of Hindu temples with regard to fractal geometry and describes the syntheses of fractal features of the temple from the Hindu cosmology and philosophy.     

Influence of Isothermal Treatment on MnS and Hot Ductility in Low Carbon,Low Mn Steels

Hot ductility tests were used to determine the hot-cracking susceptibility of two low-carbon, low Mn/S ratio steels and compared with a higher-carbon plain C-Mn steel and a low C, high Mn/S ratio steel. Specimens were solution treated at 1623 K (1350 °C) or in situ melted before cooling at 100 K/min to various testing temperatures and strained at 7.5 × 10^?4 s^?1, using a Gleeble 3500 Thermomechanical Simulator. The low C, low Mn/S steels showed embrittlement from 1073 K to 1323 K (800 °C to 1050 °C) because of precipitation of MnS at the austenite grain boundaries combined with large grain size. Isothermal holding for 10 minutes at 1273 K (1000 °C) coarsened the MnS leading to significant improvement in hot ductility. The higher-carbon plain C-Mn steel only displayed a narrow trough less than the Ae₃ temperature because of intergranular failure occurring along thin films of ferrite at prior austenite boundaries. The low C, high Mn/S steel had improved ductility for solution treatment conditions over that of in situ melt conditions because of the grain-refining influence of Ti. The higher Mn/S ratio steel yielded significantly better ductility than the low Mn/S ratio steels. The low hot ductility of the two low Mn/S grades was in disagreement with commercial findings where no cracking susceptibility has been reported. This discrepancy was due to the oversimplification of the thermal history of the hot ductility testing in comparison with commercial production leading to a marked difference in precipitation behavior, whereas laboratory conditions promoted fine sulfide precipitation along the austenite grain boundaries and hence, low ductility.     

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters

The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurization of orange juice was compared on a fair basis, using processing conditions leading to an equivalent degree of microbial inactivation. Examining the effect on specific chemical and biochemical quality parameters directly after treatment and during storage at 4 °C revealed only significant differences in residual enzyme activities. For pectin methylesterase inactivation, none of the treatments was able to cause a complete inactivation, although heat and HP pasteurization were the most effective in limiting the residual activity. Peroxidase was completely inactivated by heat pasteurization and was much less susceptible to HP and PEF. All other quality parameters investigated, including the sugar profile, the organic acid profile, bitter compounds, vitamin C (ascorbic acid and dehydroascorbic acid), the carotenoid profile, furfural and 5-hydroxymethylfurfural, experienced no significantly different impact from the three pasteurization techniques.

Industrial relevance

HP and PEF processing have received important attention during the last years for application as alternatives to traditional thermal pasteurization. For the further implementation of HP and PEF treatment in the food industry, legal approval of such processes is required. Accordingly, an in-depth characterization of products treated by these novel technologies is indispensable. This paper addresses orange juice as a relevant model food product to compare the impact of HP and PEF processing with that of a conventional thermal pasteurization process and to search for significant differences in specific known nutrients, undesired substances and other quality-related aspects of orange juice.     

South Pole Telescope optics

The South Pole Telescope is a 10 m diameter, wide-field, offset Gregorian telescope with a 966-pixel, millimeter-wave, bolometer array receiver. The telescope has an unusual optical system with a cold stop around the secondary. The design emphasizes low scattering and low background loading. All the optical components except the primary are cold, and the entire beam from prime focus to the detectors is surrounded by cold absorber.     

A matheuristic approach for the minimum broadcast time problem using a biased random-key genetic algorithm

The Minimum Broadcast Time (MBT) is a well-known data dissemination problem whose goal is to find a broadcast scheme that minimizes the number of steps needed to execute the broadcast operation. The problem has many applications in distributed systems and, in particular, the Industry 4.0 domain. Because Industry 4.0 applications rely primarily on the use of large-scale machine to machine communications, they need data dissemination techniques that combine high reliability with low communication latency. This work proposes a Biased Random-Key Genetic Algorithm and a matheuristic for the MBT. We carry out experiments with our algorithms on instances commonly used in the literature (hypercube, shuffle exchange, cube-connected cycles, de Bruijn, Harary graphs), and also on massive synthetic instances (up to 1000 vertices), allowing to cover many possibilities of real industry topologies. Our proposal is also compared with state-of-the-art exact methods and heuristics. Experimental results show that our algorithm is able to outperform the best-known heuristics for the MBT, and also that it is a very good alternative for large instances that cannot be solved by current exact methods.     

大蒜素水溶液稳定性及分解产物组成研究

大蒜素水溶液的稳定性对大蒜制品的加工极其重要。作者研究了体系温度、浓度、p H值对大蒜素水溶液稳定性以及分解产物组成的影响。研究结果显示:温度或浓度越高,大蒜素水溶液的稳定性越低;温度相对较低或大蒜素浓度较高时,大蒜素的分解产物越趋向于以3-乙烯基-1,2-二硫环己-4-烯和3-乙烯基-1,2-二硫环己-5-烯为主的环状物;反之,产物以二烯丙基二硫醚等直链化合物为主。溶液的酸性越强,大蒜素越稳定。采用氢谱表征了大蒜素与氘代乙酸的氢键作用,采用理论计算,发现大蒜素在酸性溶液中发生质子化后,O(13)与H(5)的键长变长,分子的能量降低,初步揭示大蒜素在酸性溶剂中稳定性更高的原因。