Regulation of sensory nerve conduction velocity of human bodies responding to annual temperature variations in natural environments

The extensive research interests in environmental temperature can be linked to human productivity / performance as well as comfort and health; while the mechanisms of physiological indices responding to temperature variations remain incompletely understood. This study adopted a physiological sensory nerve conduction velocity (SCV) as a temperature‐sensitive biomarker to explore the thermoregulatory mechanisms of human responding to annual temperatures. The measurements of subjects’ SCV (over 600 samples) were conducted in a naturally ventilated environment over all four seasons. The results showed a positive correlation between SCV and annual temperatures and a Boltzmann model was adopted to depict the S‐shaped trend of SCV with operative temperatures from 5°C to 40°C. The SCV increased linearly with operative temperatures from 14.28°C to 20.5°C and responded sensitively for 10.19°C‐24.59°C, while tended to be stable beyond that. The subjects’ thermal sensations were linearly related to SCV, elaborating the relation between human physiological regulations and subjective thermal perception variations. The findings reveal the body SCV regulatory characteristics in different operative temperature intervals, thereby giving a deeper insight into human autonomic thermoregulation and benefiting for built environment designs, meantime minimizing the temperature‐invoked risks to human health and well‐being.     

Characterizing physical habitat preferences and thermal refuge occupancy of brook trout (Salvelinus fontinalis) and Atlantic salmon (Salmo salar) at high river temperatures

Anthropogenic influences, including climate change, are increasing river temperatures in northern and temperate regions and threatening the thermal habitats of native salmonids. When river temperatures exceed the tolerance levels of brook trout and Atlantic salmon, individuals exhibit behavioural thermoregulation by seeking out cold‐water refugia – often created by tributaries and groundwater discharge. Thermal infrared (TIR) imagery was used to map cold‐water anomalies along a 53 km reach of the Cains River, New Brunswick. Trout and salmon parr did not use all identified thermal anomalies as refugia during higher river temperature periods (>21°C). Most small‐bodied trout (8–30 cm) were observed in 80% of the thermal anomalies sampled. Large‐bodied trout (>35 cm) required a more specific set of physical habitat conditions for suitable refugia, that is, 100% of observed large trout used 30% of the anomalies sampled and required water depths >65 cm within or adjacent to the anomaly. Densities of trout were significantly higher within anomalies compared with areas of ambient river temperature. Salmon parr were less aligned with thermal anomalies at the observed temperatures, that is, 59% were found in 65% of the sampled anomalies; and densities were not significantly different within/ outside anomalies. Salmon parr appeared to aggregate at 27°C, and after several events over 27°C variability in aggregation behaviour was observed – some fish aggregated at 25°C, others did not. We stipulate this is due to variances of thermal fatigue. Habitat suitability curves were developed for velocity, temperature, depth, substrate, and deep water availability to characterize conditions preferred by fish during high‐temperature events. These findings are useful for managers as our climate warms, and can potentially be used as a tool to help conserve and enhance thermal refugia for brook trout and Atlantic salmon in similar systems.     

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na⁺ was absorbed after 12 hr storage. The denaturation temperature (T_d) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased T_d of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.     

Temperature cycling and its effect on mechanical behaviours of highporosity chalks

Temperature history can have a significant effect on the strength of water-saturated chalk.In this study,hydrostatic stress cycles are applied to understand the mechanical response of chalk samples exposed to temperature cycling between each stress cycle,compared to the samples tested at a constant temperature.The total accumulated strain during a stress cycle and the irreversible strain are reported.Chalk samples from Kansas(USA)and Mons(Belgium),with different degrees of induration(i.e.amount of contact cementation),were used.The samples were saturated with equilibrated water(polar)and nonpolar Isopar H oil to quantify water weakening.All samples tested during 10 stress cycles with varying temperature(i.e.temperature cycled in between each stress cycle)accumulated more strain than those tested at constant temperatures.All the stress cycles were performed at 30℃.The two chalk types behaved similarly when saturated with Isopar H oil,but differently when saturated with water.When saturated with water,the stronger Kansas chalk accumulated more total strain and more irreversible strain within each stress cycle than the weaker Mons chalk.     

基于热负荷自动调节的延迟焦化加热炉三点注汽量智能优化

针对国内某炼油厂延迟焦化加热炉三点注汽问题，采用热负荷自动调节的算法进行了研究。运用该模型方法，分析了三点注汽量对加热炉热负荷和炉管结焦系数的影响，发现三点注汽量的改变均会对热负荷和炉管结焦系数产生影响，主要表现为提高注汽量将会提高热负荷，同时降低结焦系数；第1点注汽量和第2点注汽量对热负荷和结焦系数的影响较强，第3点注汽量对热负荷和结焦系数的影响较弱。在实际操作中，加热炉中的结焦程度既不能太强也不能太弱，合适的结焦系数能够保证正常开工周期里炉管不结焦，也能保证瓦斯、注汽量等参数的合理分配。通过对热负荷、注汽量的智能分配，可得到不同原料油加工负荷条件下更加合理的装置运行方案。     

Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products

Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.     

Transformation of the reabsorption characteristics of lignite treated by low and high temperature drying process

Abstract

The reabsorption characteristics of the lignite treated by low and high temperature drying process were addressed in the paper. The information about the moisture form, functional groups, effective water-filled porosities and equilibrium moisture content of the lignite before and after the drying process was investigated using Differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy, nuclear magnetic resonance (NMR) spectroscopy and a self-made reabsorption device, respectively. The results show that the low drying temperature (140, 190, 230?°C, 10?min, N₂) has little impact on the effective water-filled porosities of the resulted samples, whereas it has a great influence on the main oxygen-containing functional groups, which amount firstly decreases and then increases with the drying temperature increasing. In the case of the lignite samples dried under high-temperature (600, 700, 800?°C, 30?s, N₂), the amount of the effective water-filled porosity of the sample decreases and the amount of oxygen-containing functional groups increases as the temperature increasing. The reabsorption capability of the high temperature dried sample is much lower than that of the sample treated under low drying temperature. The reabsorption characteristics of the low-temperature dried samples are affected by the amount of the oxygen-containing functional groups, while the effective water-filled porosity is main factor for the lignite samples derived from high temperature drying process. Moreover, the work gives a good evidence that the high-temperature drying process is an effective choose for lignite upgrading.     

Flame Front Deformation Instabilities of Filtration Combustion for Initial Thermal Perturbation

The flame front deformation instability of low-velocity filtration combustion within an inert packed bed is studied based on the initial preheating non-uniformity. Based on the experimental phenomena, an initial thermal perturbation model is numerically proposed so as to predict the deformation behaviors of the flame front instabilities. The numerical prediction indicates that the assumption of an initial thermal perturbation is a feasible explanation as the cause of the flame front inclination instability. As the initial thermal perturbation increases, the phenomena of the flame front break and shrinking instabilities could easily occur at high filtration velocity or low equivalence ratio. Moreover, the evolutions of the flame front break rate and the shrinking rate are quantitatively analyzed.     

埋地管道在冻土带的热力变形分析

埋地油气管道通过永冻土地带时,由于管内介质与周围的冻土发生了热力作用,使冰土解冻,在管道周围形成融化圈。文章分析了永冻土的特点,建立了永冻土地带土壤传热数学模型:融化圈内外传热方程、管道向土壤和土壤表面向大气所放热量的守恒关系、融化圈界面处土壤温度、相变界面处固相变为液相的传热条件。还建立了埋地管道模型,并以穿过永冻土地带土壤的输油管道为例,分析并计算了各种应力的最大值所在的位置和大小,提出了在永冻土地带减小管道热力变形的措施。