碘盐及发酵温度对低盐固态酱油质量的影响

实验室条件下考察了碘盐及发酵温度对低盐固态法酿造酱油的影响。试验分析表明微量碘对酱油的色泽有一定影响,使用碘盐的酱油色率略高于非碘盐的酱油,红色指数相近。而发酵温度按第1～7d,41～43℃;第8～18d,44～46℃;第19～20d,47～48℃模式控制,低盐固态酱油的色率及红色指数指标较好,氨态氮的生成率最高。     

Detonation Failure Characterization of Homemade Explosives

Typically characterizing home made explosives (HMEs) requires many large scale experiments, which is prohibitive given the large number of materials in use. A small scale experiment was developed to characterize HMEs such as ammonium nitrate‐fuel oil mixtures. A microwave interferometer is applied to small scale confined transient experiments, yielding time resolved characterization of a failing detonation that is initiated with an ideal explosive booster charge. Experiments were performed with ammonium nitrate and two fuel compositions (diesel fuel and mineral oil). It was observed that the failure dynamics were influenced by factors such as the chemical composition, confiner thickness, and applied shock wave strength. Thin steel walled confiners with 0.71 mm wall thickness experienced detonation failure and decoupling of the shock wave from the reaction zone. Confiners with a wall thickness of 34.9 mm showed a decrease in propagation speed and a steady reactive wave was achieved. Varying the applied shock strength by using an attenuator showed corresponding changes in the initial overdriven reactive wave velocity in the HMEs. The distance to detonation failure was also shown to depend on the attenuator length when thin wall confinement was used. This experimental method is shown to be repeatable and can be performed with little required material (about 2 g). The data obtained could be useful to model development and validation, as well as quantifying detonability of materials.     

海洋装备封存防锈油的研制

将3种不同性能基础油进行调合作为基础油,选用环境友好型磺酸钙盐为防锈主剂,研制一种海洋装备封存防锈油,可满足高湿、高盐雾环境下装备部件的长期封存防锈要求。采用正交设计试验方法考察多种防锈剂的协同效应,并对其综合性能进行评价。评价结果表明:该种封存防锈油具有良好的抗盐雾性及湿热性能,耐腐蚀性能优于进口产品,可用于沿海环境下装备部件的长期封存防锈。     

浅论多层薄层岩盐开采工艺技术

针对江西盐矿多层薄层岩盐开采工艺技术的发展进行了论述,供同行参考.     

卫星遥感技术在盐行业中的应用

文章介绍了卫星遥感技术在盐业生产中的应用。首先简要介绍了我国盐业生产现状，并叙述了进行盐业生产监测的重要性；接着介绍了卫星遥感技术及其优点；最后以盐池面积估算为例。介绍了卫星遥感技术的原理和实现方法。     

鸭血浆胆碱酯酶的分离纯化和性质的研究

将鸭血浆用0．2mol／L pH7．2磷酸盐缓冲溶液等体积稀释后，以硫酸铵为盐析剂进行二次盐析、再经DEAE-52离了交换层析和Sephadex G-200凝胶过滤层析对胆碱酯酶进行分离纯化，可获得电泳纯的胆碱酯酶，纯化倍数为278．5倍，酶活回收为17．8％。实验表明，该酶的最适温度为37℃，最适pH为7．8，有过量底物抑制现象。     

盐钙联产工程采取的节水措施

结合盐钙联产工程,从工艺设计、冷凝水回收利用和循环水系统节水措施等方面介绍了工程设计和生产实践中节约用水的主要措施.具体措施实施后,节水效果显著,对实际工程设计和生产运行具有一定的借鉴意义.     

常用加工工艺及添加物对牛肉中彩虹色斑点的影响

彩虹色斑点是近年来发现存在于肉及肉制品中的一种特殊颜色。文中主要研究了滚揉和煮制以及一些常用添加物对半腱肌中彩虹色斑点的影响。试验结果表明,彩虹色斑点随着滚揉时间的增加而减少,随着煮制温度的增加而增多;添加水对彩虹色斑点无影响,但添加食盐和复合磷酸盐却能显著增加半腱肌中的彩虹色斑点(P<0.05)。     

Gelation of Turkey Breast and Thigh Myofibrils: Effects of pH, Salt and Temperature

Salt concentration >0.1M and pH were important to the development of gel fracture properties. Howcvcr, meat type and salt concentration (0.5–1.0M) did not influence gel shear stress or shear strain. Isothermal heating temperature (55°C or 70°C) affected only gel shear strain. Rheological properties at fracture and nonfracture did not respond alike to changes in gclation conditions. General similarities between breast and thigh myofibril gels implied that protein isoforms were not the main factor influencing gel structure formation.     

Characterization of plasma membrane H+-ATPase from salt-tolerant yeast Candida versatilis

Plasma membrane was isolated from the salt-tolerant yeast Candida versatilis and the ATPase in plasma membrane was characterized. The ATPase was a typical H⁺-ATPase with similar properties to the Saccharomyces cerevisiae and Zygosaccharomyces rouxii enzymes. It was reacted with antibody (IgG) raised against S. cerevisiae plasma membrane H⁺-ATPase. The ATPase activity was not changed by adding NaCl and KCl to the assay solutions, but was increased by NH, especially by ammonium sulfate. In vivo stimulation of ATPase activity was observed by the addition of NaCl into the culture medium, as observed in Z. rouxii. No in vivo activation of H⁺-ATPase by glucose metabolism was observed in C. versatilis cells and the activity was independent of the growth phase, like Z. rouxii and unlike S. cerevisiae cells.