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261.
A series of small angle neutron scattering measurements on blends of normal polystyrene (PSH) and labelled (deuterated) polystyrene (PSD) have been made with concentrations of PSD from 5 to 50 mol %. It is shown that the single chain form factor of the polymer in bulk can be obtained from a single concentration measurement for any concentration of labelled molecules, providing the molecular weights of the parent and labelled molecules are the same and the molecular weight distributions are narrow.  相似文献   
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Functional Properties and Food Applications of Rapeseed Protein Concentrate   总被引:1,自引:0,他引:1  
Rapeseed protein concentrate (RC), prepared with 2% hexameta-phosphate, was tested for its functionality and performance in some foods. The RC had good nitrogen solubility, fat absorption, emulsification, and whipping capacities but poor water absorption and gelling properties. It increased the emulsion stability, and protein but lowered the fat content of wieners. It also increased the cooking yield, reduced the shrinkage and tenderized meat patties. Results were similar to soybean isolate except for the poorer color and flavor. The cooking yield of RC supplemented wieners was less than the all-meat control and soybean-supplemented wieners. A 9% RC dispersion mixed with an equal volume of eggwhite produced a meringue of comparable stability and texture to that of eggwhite alone.  相似文献   
264.
Two‐dimensional arrangements of molecules can show remarkable cooperative electronic effects. Such effects can serve to achieve direct electronic sensing of chemical and physical processes via electrostatic effects, i.e., without transfer of charge or matter between the locus of sensing and that of detection.  相似文献   
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266.
Blends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.  相似文献   
267.
Modeling and CW operation of a quasi-three-level 946 nm Nd: YAG laser   总被引:18,自引:0,他引:18  
A model is developed for an end-pumped quasi-three-level laser with population in the lower laser level at equilibrium such as for transitions to the manifolds4I9/2in Nd3+,4I15/2in Er3+,5I8in Ho3+and3H6in Tm3+. It is shown that the effect of residual lower laser level population on laser operation can be treated as a saturable loss. Room temperature operation on the4F3/2-4I9/2transition in Nd:YAG under CW dye laser pumping has been demonstrated with a threshold as low as 11.5 mW incident power and a slope efficiency of 7 percent with 0.3 percent output coupling. Performance is limited by the low output coupling and diffraction loss.  相似文献   
268.
No generally accepted principles and guidelines currently exist to help engineers design local interaction mechanisms that result in a desired global behavior. However, several communities have developed ways of approaching this problem in the context of niched application areas. Because the ideas underlying these approaches are often obscured or underemphasized in technical papers, the authors review the role of self-organization in their work. They provide a better picture of the status of the emerging field of self-organizing systems or autonomic computing.  相似文献   
269.
Computing must become much more human centered--for example, by presenting personalized information to users and by respecting personal preferences when controlling multiple devices or invoking various services. Appropriate representation of the information's semantics and of the functionality of devices and services will be critical to such personalized computing. Symbolic artificial intelligence techniques provide the method of choice for the required semantic-representation and reasoning capabilities.  相似文献   
270.
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