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71.
HDPE/PS/HDPE-g-PS合金的相容性和力学性能研究 总被引:1,自引:0,他引:1
用自制接枝共聚物GR-Ⅰ、GR-Ⅱ相容剂研究其对HDPE/PS共混物相容性和力学性能的影响。通过SEM、DMA、DSC和力学性能测试表征,表明在HDPE/PS共混中加入这些相容剂其相容性和力学性能有一定提高 相似文献
72.
小剂量辐射对肿瘤细胞K_(562)及肿瘤病人天然杀伤细胞(NK)活性的影响 总被引:2,自引:0,他引:2
已知小剂量辐射可增强机体免疫功能。从对高本底地区的调查发现,该地区居民肿瘤死亡率及某些肿瘤发病率有所降低(1)。NK细胞能直接杀伤肿瘤细胞,在肿瘤免疫中起着重要的作用。本文观察小剂量辐射对肿瘤病人和正常人外周血淋巴细胞NK活性的相对效应以及对人红白血病细胞(K(562)细胞)的影响,以期从体外买验来探索较小剂量辐射对肿瘤治疗的影响 相似文献
73.
Daniela M. Nevskaia Maria Luisa Rojas Cervantes Antonio Guerrero Ruíz Juan de Dios Lpez Gonzlez 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》1995,63(3):249-256
Adsorption of Triton X-100 on various silica substrates has been investigated. A number of solids, including a natural quartz, this quartz washed with HCl acid and subsequently heated at 1273 K; two aerosils and one Kieselgel silicas were studied. These solids exhibit surface areas in the range of 5 to 430 m2 g?1. All the Triton adsorption isotherms display an S-shape at the adsorption temperatures studied (298 and 308 K). It has been found that the pretreatments of natural quartz (by water washing, impurities removed by acid and/or high temperature calcination) affect considerably the amounts of TX-100 adsorbed. Measurements of surface composition have been made by X-ray photoelectron spectroscopy (XPS) with particular emphasis on the presence of impurities and on the number of OH groups at the surface of the samples. The nature of the surface hydroxyl has also been studied by infrared spectroscopy. Furthermore, the specific number of hydroxyl groups on the surface of the silica samples has been determined by thermogravimetric analysis. Finally an attempt to correlate solid surface characteristics with adsorption isotherms has been developed. 相似文献
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本文对分布式数据库的设计方法、分割与分配技术作了一些探讨,并就分布式数据库的发展方向进行了初步分析。 相似文献
76.
Head and eye movements were simultaneously recorded during locomotory and pecking behavior of 4 pigeons, which were trained to traverse a conditioning chamber, with a pecking key and a food dispenser at each end. Each trial involved key pecking, walking, and feeding. Head movements were registered with a skull-mounted miniature accelerometer, and eye movements were recorded with implanted electrooculogram (EOG) electrodes. An almost perfect temporal coordination between head and eye movements was observed during both walking and feeding bouts. During walking, head movements primarily provide retinal image stability, and eye movements support visual scanning. During feeding, head movements mainly subserve the grasping of food items, and eye movements maintain visual fixation on them. Because the eyes are reflexively closed during the middle phase of pecks, the head and eye movements are then under ballistic control. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
77.
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Following up on recent studies of the Zn-rich corners of the Zn-Fe-Ni and Zn-Fe-Si ternary systems, a 450 °C isothermal section
of the Zn-Fe-Ni-Si quaternary phase diagram with the Zn composition being fixed at 93 at.% was determined experimentally using
optical microscopy, scanning electron microscopy (SEM) coupled with energy dispersive x-ray spectroscopy (EDS), and x-ray
diffractometry (XRD). FeSi was found to be in equilibrium with almost all phases in the section, including the T, ζ, Ni-δ,
NiSi2, and FeSi2 phases, as well as the liquid phase (L). Silicon solubilities in the T, ζ, and Ni-δ phases were rather limited. However,
the solubilities of Fe and Zn in the NiSi2 phase, at 4.5 at.% and 7.2 at.%, respectively, were appreciable. The existence of the (L+NiSi2+Ni-δ) three-phase equilibrium state apparently prevents other Ni-Si compounds from entering equilibrium with the liquid at
450 °C. No true quaternary compound was found in the study. 相似文献
80.
ABSTRACT: :
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献