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91.
济阳坳陷下古生界潜山油气藏特征及成藏模式 总被引:1,自引:1,他引:0
济阳坳陷下古生界潜山具有多样性、复杂性的特点,潜山差异性的形成演化、油气成藏主控因素和控藏模式不明确,严重制约了该区潜山油气勘探。在潜山分类的基础上,综合利用系统恢复、分类对比和典型解剖等方法,揭示了济阳坳陷下古生界不同类型潜山的形成演化过程和油气成藏主控因素差异性,分类建立了油气成藏模式。研究表明,济阳坳陷下古生界主要发育高位新盖侵蚀残丘潜山、中位古盖拉张断块潜山、中位新古盖拉张剪切断块潜山、中位中古盖挤压拉张断块潜山和低位古盖拉张滑脱断块潜山5种潜山类型。不同类型潜山的形成演化和油气成藏各具特色,其中,高位新盖侵蚀残丘潜山的发育受隆升、侵蚀作用控制,油气成藏主要受控于油源和盖层条件,表现为"单向供烃、砂体-不整合岩溶体联合输导、残丘控藏"的成藏模式;中位古盖拉张断块潜山的发育受掀斜、断裂作用控制,油气成藏主要受控于储集条件,表现为"单向供烃、顺向断层输导、反向断层控藏"的成藏模式;中位新古盖拉张剪切断块潜山的发育受反转、翘倾和走滑切割作用控制,油气成藏主要受控于输导条件,表现为"多源供烃、断溶体立体输导、断裂控藏"的成藏模式;中位中古盖挤压拉张断块潜山的形成受强烈挤压、拉张滑脱作用控制,油气成藏主要受控于储集条件,表现为"多源供烃、断缝体输导、断褶控藏"的成藏模式;低位古盖拉张滑脱断块潜山的形成受强烈拉张滑脱作用控制,油气成藏主要受控于输导条件,表现为"顶部供烃、断缝体输导、断裂控藏"的成藏模式。 相似文献
92.
Wireless Personal Communications - The existing long term evolution networks originally designed for human-to-human communications are hard to tackle numerous and bursty random access requests from... 相似文献
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Scientometrics - University–industry R&;amp;D collaboration is a key driver of participating firms’ technological capability. However, there is still debate on the determinants of a... 相似文献
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Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch 下载免费PDF全文
Vania Z. Pinto Khalid Moomand Nathan L. Vanier Rosana Colussi Franciene A. Villanova Elessandra R. Zavareze Loong‐Tak Lim Alvaro R. G. Dias 《International Journal of Food Science & Technology》2015,50(2):282-289
Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications. 相似文献
98.
Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage 下载免费PDF全文
Bernice D. Karlton‐Senaye Reza Tahergorabi Valerie L. Giddings Salam A. Ibrahim 《International Journal of Food Science & Technology》2015,50(1):32-40
The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL?1) compared to the control (61 ± 2.83 Miller units mL?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus. 相似文献
99.
Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii 下载免费PDF全文
Wen Li Xiaobei Li Yan Yang Feng Zhou Yanfang Liu Shuai Zhou Hailong Yu 《International Journal of Food Science & Technology》2015,50(11):2360-2366
Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels. 相似文献
100.
Colour remains one of the key factors in presenting an object and, consequently, has been widely applied in retrieval of images based on their visual contents. However, a colour appearance changes with the change of viewing surroundings, the phenomenon that has not been paid attention yet while performing colour‐based image retrieval. To comprehend this effect, in this article, a chromatic contrast model, CAMcc, is developed for the application of retrieval of colour intensive images, cementing the gap that most of existing colour models lack to fill by taking simultaneous colour contrast into account. Subsequently, the model is applied to the retrieval task on a collection of museum wallpapers of colour‐rich images. In comparison with current popular colour models including CIECAM02, HSI and RGB, with respect to both foreground and background colours, CAMcc appears to outperform the others with retrieved results being closer to query images. In addition, CAMcc focuses more on foreground colours, especially by maintaining the balance between both foreground and background colours, while the rest of existing models take on dominant colours that are perceived the most, usually background tones. Significantly, the contribution of the investigation lies in not only the improvement of the accuracy of colour‐based image retrieval but also the development of colour contrast model that warrants an important place in colour and computer vision theory, leading to deciphering the insight of this age‐old topic of chromatic contrast in colour science. © 2014 Wiley Periodicals, Inc. Col Res Appl, 40, 361–373, 2015 相似文献