由AEO_3硫酸化合成AES的研究

以氨基磺酸和氯磺酸作硫酸化剂,由AEO_3合成了AES,讨论了工艺条件对反应过程和产品质量的影响。     

隧道挖掘中采用补偿灌浆的实例

在英国伦敦多克兰斯轻便铁路刘易舍姆延长线（DLR－LWE）双隧道掘进工程中，在敏感建筑物下进行了补偿灌浆，以防止隧道开挖引起的过度沉降。但是，过度灌浆也会对隧道下部施加超越。介绍了由隧道掘进承包商所编辑的关于地面和建筑物沉降以及由补偿灌浆引起的隧道衬砌变形的详细现场监测数据。     

恢复城市水环境的自然生态

为了确保城市社会经济的可持续发展,城市的水资源管理是重要的一环,而且,这项管理会逐步从防洪、水资源利用的量的管理向水质管理、空间管理和生态体系的保护等综合管理发展,其中恢复河流清澈、优美的自然生态,科学有效地建设城市水环境是个需要研究的大课题.     

二过碘酸合银（Ⅲ）钾引发丙类酸甲酯在淀粉上接枝共聚合反应的研究

研究了由二过碘酸合银（Ⅲ）钾（简称Ag(Ⅲ））与可溶性淀粉组成的氧化还原体系，于碱性介质中引发淀粉的接枝共聚合反应，得到高接枝效率的接枝共聚物，测定了引发剂浓度、单体浓度、pH值和反应温度对接枝参数的影响，并探讨了引发机理。     

CAPP中参数化规格表的建立及可视化填写的实现

计算机辅助工艺设计（CAPP）软件能否高效地发挥其功用，其基础数据库建立的好坏起着极其重要的作用。在对众多商品化CAPP软件进行详细调研的基础上，开发出了能由用户自行建立参数化规格表并实现可视化填写的CAPP系统，并在国家863/CF-CIMS应用示范工程中得到应用。     

新型磷系膨胀阻燃剂

介绍了一种新型磷酸盐,通过试验分析了其作为膨胀型阻燃剂对聚烯烃及热固性塑料的阻燃机理与阻燃效果;红磷 酚类体系在高温聚合物中有较好阻燃效果     

An efficient mixed algorithm of L-MEI and DDM for the wavescattering by a concave cylinder

In this paper, a localized MEI method (L-MEI) is developed and combined with the domain decomposition method (DDM) for the simulation of scattering by a concave cylinder. In the L-MEI, the whole domain is decomposed into many subdomains. Different from the conventional MEI method, the MEI coefficients of the L-MEI method in each subdomain are only dependent on the localized metrons that are defined in the subdomain. The localization of metrons has the following advantages: (1) speeding up the calculation of MEI coefficients and saving memory, (2) making the MEI method available for concave structures, and (3) obtaining a band sparse matrix directly without any modification     

全站仪在直升机悬停测试中的应用

介绍了如何将改造后的全站仪应用于直升机悬停性能测试的方法。经真实飞行试验检验，该方法理论严密，方案合理，改装简单，操作方便，成本低廉。较之原始的摄影测量法有无法替代的优点。     

Replacement of beef fat in Frankfurters by interesterified palm,cottonseed and olive oils

Three interesterified vegetable oils (IVOs) prepared from palm, cottonseed, and olive oil, respectively, have been studied for application to Frankfurters. Beef fat (10%) was replaced by one of the IVOs at 20, 60 or 100%. Fatty acid composition of the lipid fraction in the Frankfurters and saturated/unsaturated ratios were established for all batches. We found that total or partial replacement of beef fat by IVOs did not lead to significant changes in appearance, colour, texture, flavour or sensory score. We conclude that IVOs may be successfully applied as beef fat substitutes in Frankfurters.