RLPG液体发射药加注系统研究

对再生式液体发射药火炮（ＲＬＰＧ）液体发射药加注系统几种方案进行了详细讨论，并结合ＲＬＰＧ对加注系统的具体要求，确定了该加注系统结构的初步设计方案．采用集总参数法建立了液体加注系统的通用理论模型，并用该模型对所选加注系统方案进行了理论模拟，指出了影响加注时间及系统压力波动的重要参数和液体加注系统性能优化需注意的问题     

载体及反应条件对Pt/BaKL沸石催化剂芳构化性能的影响

研究了γ-Al_2O_3或SiO_2载体,以及反应条件对Pt/BaKL沸石催化剂芳构化性能的影响。发现经过碱化或负载Sn的γ-Al_2O_3作为载体,能够较好地保持该催化剂在正己烷芳构化反应中的高活性和高选择性,并有益于改善Pt/BaKL沸石催化剂的抗硫性能。     

引信环境信息识别理论

本文阐述武器装备中新一代安全系统的环境信息识别理论 ,这种安全系统对传感器感受到的环境信息进行识别 ,并根据识别结果 ,通过机电式或电子式控制系统对安全状态进行控制。文章论述了环境数目与安全失效率及可靠性的关系 ;为了有效地解决安全性与可靠性之间的矛盾 ,提出了环境信息识别的 ( N- K)技术 ;针对勤务处理过程中周期性振动可能引起的安全失效 ,提出了互质理论。     

Mutations in calpastatin and μ-calpain are associated with meat tenderness,flavor and juiciness in Hanwoo (Korean cattle): Molecular modeling of the effects of substitutions in the calpastatin/μ-calpain complex

The objective of this study was to evaluate the effects of seven single nucleotide polymorphisms (SNPs) in Calpain 1 and Calpastatin genes previously associated with meat tenderness attributes in other cattle breeds in Korean Hanwoo cattle. The Hanwoo resource population was used to study association of 7 SNPs with beef tenderness, flavor, juiciness, intramuscular fat and shear force. In this association study, CAST:c.182A > G (+ 0.14, P = 0.04) and CAST:c.1985G > C (− 0.12, P = 0.02) had significant effects on juiciness, but no effects on other traits. In contrast, CAPN1:c.1589G > A was associated with meat tenderness (P = 0.01) and juiciness (P = 0.04). The CAPN1:c.1589G > A (Val530Ile) SNP marker displayed significant effect on the meat tenderness score which is strongly supported by molecular modeling of the CAPN1:c.1589G > A (Val530Ile) variant that inhibits CAST protein from binding more strongly than the wild-type protein, which may explain its effect on meat tenderness.     

同时蒸馏萃取和固相微萃取与气相色谱/质谱法结合分析巴马火腿的风味成分

采用同时蒸馏提取(SDE)和固相微萃取(SPME)2种前处理分离方法,以及气相色谱和质谱联用分析鉴定技术,对巴马火腿的挥发性风味进行了研究,共鉴定出99种成分,其中主要为醛类和醇类化合物,其次为酮、酯、酸、烃类化合物,另有少量含硫及杂环化合物,表明醛类和醇类化合物对巴马火腿的风味贡献较大。比较了SDE法和SPME法对风味成分的影响,结果发现,SDE法提取的巴马火腿主要成分为十六醛、3-羟基-2-丁酮、乙酸乙酯等;SPME法提取的巴马火腿主要成分为己醛、3-甲基丁醛、3-羟基-2-丁酮等。发现了9种新物质,如十六二烯酸甲酯、4-甲基苯酚和6-甲基-1-辛烯等。     

贵州黄花梨蜂蜜的品质分析

首次对贵州中华蜜蜂黄花梨蜂蜜的感官指标、理化指标、卫生指标、营养成分、活性成分和安全性指标等进行检测分析,探讨其品质特性和安全性。根据相关标准规定的方法对上述各项指标进行测定,结果显示贵州黄花梨蜂蜜呈浅琥珀色,口感甘甜,有黄花梨花香味,常温下呈粘稠状,低温易结晶;水分含量19.43%,果糖和葡萄糖含量66.47%,蔗糖含量0.25%,酸度37.44 mL/kg,羟甲基糠醛含量0.91 mg/kg,淀粉酶活性28.20 mL·g-1·h-1;微生物含量符合标准规定;铁元素含量3.1767 mg/kg,锌元素含量1.6870 mg/kg,蛋白质含量0.36 g/100g,维生素C含量1.38 mg/100g,在检测的16种氨基酸中,天冬氨酸的含量最高（0.0400 g/100g）,谷氨酸（0.0373 g/100g）、异亮氨酸（0.0303 g/100g）、脯氨酸（0.0280 g/100g）和苯丙氨酸（0.0277 g/100g）次之,酪氨酸和蛋氨酸则未检出;超氧化物歧化酶活性4.29 U/g,总三萜含量65.97 mg/100g,总黄酮含量和兽药残留量未检出,重金属含量极低。本研究结果表明了产自贵州的黄花梨蜂蜜为健康安全的蜂蜜食品,并达到了蜂蜜标准的一级品水平要求。     

三组分纤维混纺提花条格织物的生产体会

探讨精梳棉Tencel圣麻混纺提花条格织物的生产技术要点。通过对该织物风格特征及生产难点进行分析,认为,浆纱时采用"小张力、低伸长、求被覆、贴毛羽"的工艺路线,合理设定各区张力,保证双织轴经纱张力一致;穿综时合理配置工艺,加强操作人员培训;织造时采用"中后梁、小开口"的工艺原则,保证梭口清晰,尽量减少织机张力,最终使织制该织物时的织机效率由原来的70%提高到80%,入库一等品率达到99%。     

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

Water mobility changes during a structure building reaction of full‐fat cream cheese were studied by applying low‐resolution nuclear magnetic resonance. A significant decrease in mobility (T₂ relaxation times from 148 to 116 ms) was found in the mobile water phase during texture building. Furthermore, the results were compared to forced synaeresis of the same cheese, which was determined by applying a multistep centrifugation method. The plotted forced synaeresis results displayed the inverse shape of the structure building reaction: ~14.6% at the beginning (0 min), ~7.4% at peak (47 min) of the reaction and ended with ~9.9% (126 min).     

具有界面依赖光致发光的双层WS2/Ga2O3异质结的能带工程(英文)

利用垂直WS₂/Ga₂O₃异质结构中异质界面诱导了反常的光致发光(PL)发射。垂直堆栈的WS₂/Ga₂O₃异质界面使其形成了II型能带结构,导致与Ga₂O₃层接触的底层WS₂的PL强度下降。而异质界面的强耦合作用也影响了双层WS₂中的同质层间相互作用,使得上层WS₂出现反常的PL增强。这种堆栈新型二维异质结构为定制目标能带结构并控制其光子和电子行为提供一种新的手段。