稠油微生物开采技术现状及进展

综述了用微生物方法开采稠油的技术现状与进展，论题如下。①概述。②基本方法：异源微生物采油，包括微生物吞吐和微生物驱；本源微生物采油压大港孔店油田的实例。③主要机理，包括产表面活性剂，降解稠油中重质组分及其他。④技术研究，包括机理性、可行性及经济效益研究，列举了国内外6个实例。⑤现场应用，包括国外1个、国内6个实例。⑥该技术的优势及问题。参22。     

Estimation of the Substrate Concentration Profiles in Petroleum Pipelines Containing Biofilms

In industrial systems, the formation of biofilms can cause many problems, such as an increase in the flow resistance of pipelines, energy losses in fluid transport and heat exchangers, product contamination, materials deterioration, and biocorrosion. As a result, biofilms contribute substantially to economic losses in the industry. Corrosion is particularly an issue in the petroleum industry and its implications range from down-hole completion through petroleum processing units. Much of this corrosion is attributed to microbial activities. This paper proposes a mathematical model for predicting substrate concentration for such microbial growth. Substrate concentrations in the system and near the biofilm surface are one of the parameters that has a great effect in determining the extent of the problems associated with biofilms. In this study, a convective-diffusion model under various flow conditions (stagnant, laminar, and turbulent) has been solved using the finite difference technique, employing the alternating direction implicit (ADI) method. The model assumes that a liquid containing substrate and bacteria is flowing in a pipeline with known concentrations at the inlet and then predicts the variation of the transient (as a function of time) substrate concentration along the pipeline and as a function of the pipe radius. The model is then used to predict and estimate the substrate concentration profiles on the biofilm surface under different environmental conditions. A parametric study was also conducted to study the effect of the different parameters influencing the substrate concentration profiles in the system and on the biofilm surface.     

Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties

Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60°C to 54°C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (～23°C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54°C compared to 60°C. In general, all sensory evaluation ratings were slightly lower with increased holding time.     

Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni

Interactions between the yeast strain used for primary oenological fermentation and the bacterium used to conduct subsequent malolactic fermentation were studied under model winemaking conditions. A commercial Saccharomyces cerevisiae wine yeast (strains, EC 1118, AWRI 835 and CY-3079) was grown in a defined medium whose composition approximated grape juice. Fermentations by all strains reached dryness, and retained a cell viability of greater than 90% upon completion of fermentation. Highest total viable cell number and percentage of viable cells were recorded for EC 1118. A sur lie ageing of the fermented medium over a 12 week period revealed a bi-phasic decay of culture viability for all strains. Thus 99% of cells had died within 2 weeks post-fermentation. Viabilities were then stable for the subsequent 4–6 week period before a second decline phase ensued and ended in either a minimal ( ca 100 CFU/mL, EC 1118) or no viable cells being detected at 12 weeks of ageing. The growth response of an Oenococcus oeni inoculum to yeast culture supernatants, previously aged for up to 12 weeks in the presence or absence of yeast lees, was evaluated in a bio-assay. In this way, yeast strains could be designated as being either inhibitory, neutral or stimulatory to the growth of O. oeni (strain Lc5p). Inhibition by supernatants of strain EC 1118 was evident, but found to be reduced by ageing the supernatant (with or without lees). Conversely, longer ageing on yeast lees increased the magnitude of the stimulatory response in O. oeni (strain Lc5p) to the supernatant from the wine yeast (strain CY-3079).     

耐高温微生物驱油提高低渗透油藏采收率先导性试验

胜利油田东辛高温低渗透油藏含蜡高,常温微生物无法存活,针对这一问题,引进美国NPC公司耐高温菌种,在Y6-16井组开展高温低渗油藏微生物驱油提高采收率研究和现场试验。施工后Y6-16井日增注52m3,表皮系数由施工前的2.069减小为施工后的-6.31,油层污染得到较好改善;原油含蜡量、胶质沥青质含量降低,轻质组分增加,重质组分降低;井组采收率提高5.09个百分点。     

John Rickman, Wilfred Ruprecht Bion, and the origins of the therapeutic community.

The history of psychiatric therapeutic communities is complex and obscure. Nevertheless, one can make a reasonable case for saying that the first true therapeutic community was created at Northfield Military Hospital, Birmingham, England, in 1945. That community had its origins in the thought and practice of two British psychoanalysts, John Rickman and Wilfred Ruprecht Bion. Accordingly, in the present article their careers and the social and intellectual influences bearing on them are discussed. The article then continues by describing Rickman's work as a military psychiatrist, Bion's prototype of a therapeutic community, and the therapeutic community that was eventually created at Northfield. It is hoped that the article will provide some of the groundwork for an adequate history of the therapeutic community. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

基于基尼系数的Web社区稳定性度量

Web社区是互联网中自组织程度较高的部分,它不是一个孤立系统,而是一个耗散系统,很多时候涨落无法耗散摔,导致社区运行不稳定.基尼系数可以用来衡量Web社区稳定性,通过基尼系数的简易计算公式计算社区内部成员积分或者其它参数,可以得出Web社区稳定性的度量.该度量对于研究和利用Web社区具有重要参考意义.