基于PLC控制系统的新型电磁引纬织机的研究

在对传统纺织机引梭装置进行深入研究的基础上,将电磁技术引入纺织机,研究开发一种由电磁线圈产生的电磁力来牵引纬纱引线梭子的纺织机.通过引梭装置中的带电线圈产生的电磁力来驱动引线梭子在梭道中快速运行,以此来实现引纬运动,弥补现有引梭装置对纺织机性能的制约,解决宽幅面的织布问题.同时,设计开发织机的PLC控制系统与人机界面,实现机电一体化在纺织机械的应用.     

Impedance study of membrane dehydration and compression in proton exchange membrane fuel cells

Electrochemical impedance spectroscopy (EIS) is used to measure drying and rehydration in proton exchange membrane fuel cells running under load. The hysteresis between forward and backward acquisition of polarization curves is shown to be largely due to changes in the membrane resistance. Drying tests are carried out with hydrogen and simulated reformate (hydrogen and carbon dioxide), and quasi-periodic drying and rehydration conditions are studied. The membrane hydration state is clearly linked to the high-frequency arc in the impedance spectrum, which increases in size for dry conditions indicating an increase in membrane resistance. Changes in impedance spectra as external compression is applied to the cell assembly show that EIS can separate membrane and interfacial effects, and that changes in membrane resistance dominate. Reasons for the presence of a capacitance in parallel with the membrane resistance are discussed.     

中国煤炭产业市场结构分析

市场结构是经济运行的环境,短期内市场结构从根本上制约市场行为,市场行为又直接决定了市场绩效。文章从中国煤炭市场集中度、产品差异化以及进入和退出壁垒三个方面来分析。结论是:市场集中度较低、产品差异性较小、进入壁垒低而退出壁垒大。     

Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing

The aim of this work was to define reliable markers of muscle and processing time in dry-cured ham using a rapid, precise semi quantitative method for the protein fraction soluble in low ionic strength buffer. For this purpose protein labchip Agilent was used to separate proteins and peptides and accurately determine their molecular weights and concentrations electrophoretically. In this way the protein fingerprinting of dry-cured ham at different process times was characterised, together with targets and products of proteolysis. In addition, the comparison of all the electrophoregrams indicated muscle and dry-curing process markers.     

Determination of fruit origin by using 26S rDNA fingerprinting of yeast communities by PCR–DGGE: preliminary application to Physalis fruits from Egypt

The determination of geographical origin is a demand of the traceability system of import–export food products. One hypothesis for tracing the source of a product is by global analysis of the microbial communities of the food and statistical linkage of this analysis to the geographical origin of the food. For this purpose, a molecular technique employing 26S rDNA profiles generated by PCR–DGGE was used to detect the variation in yeast community structures of three species of Physalis fruit (Physalis ixocarpa Brat, Physalis pubescens L, Physalis pruinosa L) from four Egyptian regions (Qalyoubia, Minufiya, Beheira and Alexandria Governments). When the 26S rDNA profiles were analysed by multivariate analysis, distinct microbial communities were detected. The band profiles of Physalis yeasts from different Governments were specific for each location and could be used as a bar code to discriminate the origin of the fruits. This method is a new traceability tool which provides fruit products with a unique biological bar code and makes it possible to trace back the fruits to their original location. Copyright © 2009 John Wiley & Sons, Ltd.     

Structural and electrochromic properties of tungsten oxide prepared by surfactant-assisted process

By virtue of gemini surfactant template, nanostructured tungsten oxides thin films were prepared from the modified tungsten hexachloride sol-gel techniques. Temperature was varied as it is an important factor for crystallization, surface morphology and microstructure of tungsten oxides, from the studies of X-ray diffractions, scanning electron microscopy and transmission electron microscopy. The mesoporous sample calcined at 300 °C has tri-dimensional vermicular mesopores with nanocrystallites embedded in the pore wall, while such uniform structure would be destroyed by higher calcination temperature of about 400 °C. X-ray photoelectron spectroscopy was used for analyzing the surface-binding states and the stoichiometry for the oxides. Electrochromic characterization was implemented by simultaneous voltametric and spectrophotometric measurements of tungsten oxides/indium tin oxide (ITO) electrodes. The investigation results showed that organized pore-wall nanostructure has strong effects on the electrochemical and chromogenic properties depending on the specific surface area and the impacts from the evolved crystallization.     

Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas

This study aimed to characterise a non-conventional protein source: a powder made from earthworms, and to evaluate its potential use as human food. The way it was prepared led to low solubility and wide particle size distribution. Sensory analysis was used to assess the acceptability and the organoleptic properties of maize-based pan-cakes fortified with this novel protein powder. Satisfying products were obtained with a substitution level of 5.5% (w/w) earthworm powder in pan-cakes. GC-MS allowed the identification of more than seventy volatile compounds that may be responsible for the off-odour of the powder. The most abundant chemical groups found in the volatile fraction were ketones with undecan-2-one, alcohols with pentan-1-ol, and aldehydes with hexanal. Partial delipidation was tested as a way to improve the organoleptic quality of the powder. It clearly led to less intensely coloured samples but delipidation must be optimised to have an impact on odour.     

Influence of emulsion composition on lubrication capacity and texture perception

The role of fat content and type of surfactant for oral friction processes and texture perception of oil-in-water emulsions was assessed. Emulsions at 22% and 33% fat content containing either sodium caseinate or a sucrose ester as emulsifier were compared with viscosity-adapted aqueous solutions of dextran using both sensory evaluation and friction coefficient measurements on a tongue-palate contact model. The impact of saliva on the emulsion droplet size distribution was studied using tribology, differential interference contrast microscopy and light diffraction measurements. Emulsions at 33% and the corresponding iso-viscous aqueous solutions were discriminated in the sensory experiment whereas emulsions at 22% were not. Friction was significantly different for emulsions at 33% and the corresponding iso-viscous aqueous solutions. The difference was not significant for emulsions with 22% fat level when compared with the iso-viscous aqueous solutions. Saliva significantly decreased the friction coefficient of emulsions depending on the surfactant and amount of fat used.