造纸过程“三环节”能量系统及诊断案例分析

本文介绍了造纸厂的能量系统“三环节”能量模型的建立方法,阐述了基于此方法的造纸过程能量系统分析诊断步骤,并以一具体的造纸厂为对象进行了案例分析,对其能量系统的转换和传输环节、利用环节和回收环节的用能问题进行了研究,提出了解决方案。结果表明,用此技术能够有效地为造纸厂能量系统进行诊断,并能节约能源,创造经济效益。     

中东油气产业现状与发展前景

综述了中东油气产业现状,将其油气储量和储采比与其他主要地区进行了比较分析,并研究了其油气生产和消费以及炼油工业状况。基于对其油气产业发展前景的分析,指出未来中东在世界油气市场上仍将起着举足轻重的作用。     

混凝-吸附联合处理含铬废水的研究

采用新型混凝剂聚磷氯化铝铁(PPAFC)对含铬废水进行混凝处理;再采用铝化改性膨润土对含铬废水进行吸附处理.结果表明:在PPAFC 40 mg/L,铝化改性膨润土2.0 g/L,室温的条件下,总铬的去除率超过99.8％,出水中总铬的质量浓度达到《电镀污染物排放标准》(GB 21900-2008)要求.     

产胞外多糖泰山羊肚菌液体培养条件的优化

对泰山羊肚菌产胞外多糖 (exopolysaccharides,EPS)的液体培养基组成和发酵条件进行了优化 ,最适碳源是葡萄糖 ,最适氮源是NH4NO3 。正交试验确定最佳培养基组成为麸皮 2 0 0 g/L ,葡萄糖 30 g/L ,NH4NO3 1g/L ,KH2 PO42 g/L ,MgSO4·7H2 O 1 5 g/L。最佳发酵条件为 2 5℃ ,起始 pH值 6 5 ,装液量 10 0mL/瓶 ,接种量10 % ,摇床转速 2 0 0r/min ,发酵时间 4d。在此条件下 ,其胞外多糖含量 (2 135 4 4 1mg/L)比对照(14 5 4 6 39mg/L)提高了 4 6 8%。     

烤烟新品种中烟90选育及其特征特性

烤烟新品种中烟90是根据基因重组和累加效应原理,通过 G-28、单育2号和净叶黄三亲本复合杂交,经加代繁殖和混合选择,于1990年育成。1991年通过省级品种审定。1992年通过全国烟草品种审定。其原烟多桔黄或金黄色,光泽较强,结构疏松,厚度适中。还原糖19.30%,尼古丁2.24%,总氮1.85%,钾(K_2O)2.48%,糖碱比8.62,氮碱比0.82,主要化学成分适宜,比例较协调。卷烟评吸香气质较好,香气量较多,劲头适中,燃烧性好。烟叶外观质量与 G-28和NC89相近,内在品质优于 NC89。与 G-28相当。经六年多点试验、全国区试和生产示范,中烟90平均亩产176.3kg,均价2.89元,上等烟25.22%,亩产值513.72元。分别比对照品种增产17.64—27.81%,均价提高0.28—1.14元,上等烟增加2.67—8.28个百分点,亩增收102.84—165.92元,提高30.86—38.28%。高抗黑胫病,抗气候斑点病,耐赤星病和花叶病。主要农艺性状遗传相对稳定。具有优质、稳产、多抗(耐)、适应性广、抗逆力较强、耐肥和易烘烤等特点。     

带膜支架治疗Stanford B型胸主动脉夹层的疗效分析

【摘要】 目的 分析带膜支架腔内隔绝术治疗Stanford B型胸主动脉夹层的短期和中长期疗效。方法 对2005年1月至2013年12月全麻下行带膜支架治疗的183例Stanford B型胸主动脉夹层患者的资料进行回顾性分析,包括术后住院期间的临床症状、术后并发症、ICU留观时间、住院时间、30 d病死率、出院后复查支架塌陷情况、位置和形态、夹层假腔直径情况、内漏等并发症及生存率、生存质量等。结果 183例患者带膜支架腔内隔绝术手术均成功,术后平均ICU留观时间为（3.08 ± 1.93）d,平均住院时间为（7.08 ± 1.67）d,术后30 d病死率为1.09%;出院后定期影像学复查所有患者均无支架塌陷、移位,形态正常,未出现夹层复发、破裂和逆向撕裂,未发现长期存在的内漏。随访过程中死亡4例,其中3例诊断为脑梗死。患者5年生存率为97.82%,生存质量无明显下降。结论 腔内隔绝术治疗Stanford B型胸主动脉夹层具有良好的短期疗效和稳定的中长期疗效。
     

速冻鸡肉丸的研制

本实验将猪皮直接微细化处理,制成乳化猪皮。添加到鸡肉丸中,不仅增加了产品的出品率,而且使产品的弹性,切片性和口感均有提高。通过单因素试验和正交试验对添加乳化猪皮的速冻鸡肉丸配方进行了研究,确定了其配方。即鸡肉40.0%,鸡皮1.5%,乳化猪皮10.0%,调味料3.7%,复合磷酸盐0.3%,淀粉(土豆:玉米为3:2)7.5%,大豆组织蛋白5.0%,大豆分离蛋白2.0%,碎冰30.0%。     

Antioxidant properties of extracts from juemingzi (Cassia tora L.) evaluated in vitro

Methanol extract from juemingzi (Cassia tora L.) was fractionated by liquid-liquid partition using ethyl acetate, n-butanol and water, respectively. The antioxidant activity of three different fractions was evaluated using different antioxidant tests, including inhibition of peroxidation of linoleic acid, reducing power, free-radical scavenging and ferrous ions chelating activity. In the above four assays, all the fractions showed antioxidant potential to varying degrees. Among these fractions, ethyl acetate fraction exhibited more antioxidant potency than other fractions. Furthermore, ethyl acetate fraction was found to be more effective in protecting LDL against oxidation in a concentration-dependent manner. The data suggest that juemingzi especially ethyl acetate-soluble fraction may have a preventive effect against atherosclerosis by inhibiting LDL oxidation.     

Application of proteomics to understand the molecular mechanisms behind meat quality

The proteome is expressed from the genome, influenced by environmental and processing conditions, and can be seen as the molecular link between the genome and the functional quality characteristics of the meat. In contrast to traditional biochemical methods where one protein is studied at a time, several hundred proteins can be studied simultaneously. Proteomics is a promising and powerful tool in meat science and this is reflected by the increasing number of studies emerging in the literature using proteomics as the key tool to unleash the molecular mechanisms behind different genetic backgrounds or processing techniques of meat. Thus understanding the variations and different components of the proteome with regard to a certain meat quality or process parameter will lead to knowledge that can be used in optimising the conversion of muscles to meat. At present, there has been focus on development of techniques and mapping of proteomes according to genotypes and muscle types. In the future, focus should be more towards understanding and finding markers for meat quality traits. This review will focus on the methods used in the published proteome analyses of meat, with emphasis on the challenges related to statistical analysis of proteome data, and on the different topics of meat science that are investigated.     

冷鲜鸡胸肉主要腐败菌的分离及低温贮藏对货架期的影响

冷鲜鸡肉的货架期与其腐败菌的种类和数量密切相关。采用选择性培养基对冷鲜鸡胸肉中的主要腐败菌进行了分离,并对其低温条件下的货架期进行了研究。结果表明,假单胞菌、热死环丝菌、肠杆菌和乳酸菌是冷鲜鸡胸肉中的主要腐败菌;在低温贮藏过程中,前两种菌的数量呈明显上升趋势,并成为优势菌群。在2、4、8和10℃贮藏条件下,冷鲜鸡胸肉的货架期分别为14、10、5和3 d。