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61.
三元复合驱油体系中驱油剂的协同效应,会使油水间的界面张力大幅度下降,原油采收率大幅度提高;但三元复合驱油体系的色谱分离现象也会破坏其协同效应和完整性,揭示色谱分离现象及其影响因素对于改善三元复合驱油效果具有十分重要意义。以油藏工程和分析化学理论为指导,以化学分析和物理模拟为技术途径,并以大庆喇嘛甸油田典型区块地质特征和流体性质为研究对象,开展强碱三元复合驱色谱分离现象及其影响因素研究。结果表明,采用前置高浓度聚合物段塞后,可以有效扩大波及体积,但表面活性剂与碱和聚合物之间无因次等浓距增加,色谱分离现象加剧。大庆油区喇嘛甸油田不同区块油水性质差异对色谱分离现象存在影响,原因在于部分重烷基苯石油磺酸进入油相,影响水相中浓度检测值。强碱三元复合驱油体系中表面活性剂与碱和聚合物之间色谱分离程度比较严重,碱与聚合物之间较弱。 相似文献
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E-voting maybe replaces the traditional voting scheme in the future, however, the security threat must be paid enough attention. In this paper, a novel e-voting scheme is proposed using secret sharing and k-anonymity, which not only satisfies the basic security goals such as the non-cheating, the universal verifiability, the confidentiality, and the anonymity, but also achieves the addition properties including coercion-resistance and unconditional security since the security of the proposed scheme does not rely on any computational hard problem.
相似文献64.
Zhang Xi Wang Xianhai Zhao Hongke Ordóñez de Pablos Patricia Sun Yongqiang Xiong Hui 《Scientometrics》2019,119(3):1311-1344
Scientometrics - Altmetrics indices are increasingly applied to measure scholarly influence in recent years because they can reflect the influence of research outputs more timely comparing with... 相似文献
65.
Qin-yu Zhou Shan Zhao Yan-yan Huang Jin-shuang Hu Jia-hua Kuang Dong-mei Liu Charles S. Brennan 《International Journal of Food Science & Technology》2021,56(6):2992-3003
Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029. 相似文献
66.
Yuhuan Sun Hongshuang Qin Zhengqing Yan Chuanqi Zhao Jinsong Ren Xiaogang Qu 《Advanced functional materials》2019,29(14)
Recently, quorum sensing (QS) inhibitors (QSIs) have been combined with antibiotics to enhance antibiofilm efficacy in vitro and in vivo. However, targeting QS signals alone is not enough to prevent bacterial infections. Drug resistance and recurrence of biofilms makes it difficult to eradicate. Herein, photodynamic therapy (PDT) is selected to unite QSIs and antibiotics. A synergistically antibiofilm system, which combines QSIs, antibiotics, and PDT based on hollow carbon nitride spheres (HCNSs) is envisaged. First, HCNS provides the multidrug delivering ability, enabling QSIs and antibiotics to be released in sequence. Subsequently, multistage releases sensitize bacteria effectively, potentiating the chemotherapeutic effects of the antibiotics. Finally, the integration of QSIs and PDT not only minimizes the possibility of drug resistance, but also overcomes the problem of limited mass and extension of PDT. Even after 48 h of incubation, the bacterial biofilm is obviously inhibited. And its biofilm disperse efficiency exceeds 48% (compared with QSI‐potentiated chemotherapy group) and 40% (compared with PDT group). Besides, the inhibition of the QS system influences phenotypes related to virulence factor production and surface hydrophobicity, which weaken biofilm invasion and formation. Eventually, this system is applied to disperse bacterial biofilm in vivo. Overall, PDT and QS modulation are devoted to eradicate drug resistance and recurrence of the biofilm. 相似文献
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Zhezhe Yu Chunyan Qiao Xueru Zhang Lin Yan Linqiang Li Yongfeng Liu 《Journal of dairy science》2021,104(4):4108-4118
Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of ?16 to ?20°C or ultra-cryogenic refrigerator of ?76 to ?80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, ?1.40 to ?1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk. 相似文献
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Scientometrics - Due to the development of academic, more and more attentions are paid to citation recommendation. To solve the citation recommendation problem, researchers begin to focus on the... 相似文献