Short communication: Genetic analysis of respiratory disease in Norwegian Red calves

A genetic analysis of respiratory disease (RD) in Norwegian Red calves was conducted. This is the first genetic study of calf diseases based on data from the Norwegian health recording system, and RD was chosen because it is the most frequent disease in calves. Records on absence or presence of RD before 180 d of age for 250,212 calves (progeny of 728 Norwegian Red artifical insemination sires) were analyzed with a threshold model. A total of 0.7% of the calves had veterinary treatment of RD before 180 d of age. Heritability of RD in the underlying scale was 0.05, with a 95% credibility interval from 0.02 to 0.09. The “worst” sire had a predicted probability of RD that was more than twice as high as that of the “best” one (1.15 vs. 0.44%). Their 95% credibility intervals for predicted probability of RD, however, overlapped. With improved and more extensive recording of calf diseases, the precision in genetic evaluation of sires could increase considerably. The frequency of RD is very low in the Norwegian Red population at present, so there is not much scope for genetic improvement. However, this study indicates that reasonably precise genetic evaluation of sires for resistance to RD could be feasible.     

Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products

BACKGROUND: The effects of phenolic acids on the physical properties of soft wheat flour dough and baked soft wheat flour products were investigated. Transglutaminase (TG) was added to observe the effects of non‐disulfide crosslinks on phenolic acid treated dough. Ferulic acid, p‐coumaric acid or fumaric acid was blended with pastry flour at a level of 250, 500 or 1000 ppm of flour dry weight, respectively. RESULTS: The addition of phenolic acids, TG or a mixture of phenolic acids and TG to flour had no effect on the mixing properties of the doughs but significantly affected 90 min rested dough. The addition of phenolic acids decreased the maximum resistance and increased the extensibility of 90 min rested dough, and TG reversed the effects of phenolic acids on the rested dough. The physical characteristics of cookies blended with each phenolic acid plus TG were not significantly different (P > 0.01) from those of the control cookies. However, TG with and without phenolic acids had significant effects on the moisture content, weight and volume of crackers. CONCLUSION: These results suggest that the addition of phenolic acids and TG in the absence of a fermentation process do not affect the physical properties of soft wheat flour products. The fermentation process allows the chemical reaction of the phenolic acids and TG to occur before the soft wheat flour products are baked. Copyright © 2008 Society of Chemical Industry     

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

ABSTRACT

The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results showed that replacement of sugar with increasing amount of MD from 10 to 40% along with 0.05% sucralose influenced dough rheology. The farinograph water absorption increased up to 20% addition of MD and thereafter decreased. Objective evaluation of biscuits showed that the spread ratio of biscuits with 10% MD was 7.1, 20% MD was 7.8, 30% MD was 9.4 and 40% MD was 10.5, in comparison to control biscuits (9.9) with 30% sugar. The best overall quality score was reported for the control biscuits with 30% sugar, 69 out of the maximum score of 80, followed by 30% MD (65), 40% MD (60.5), 20% MD (54) and 10% MD (49.5). The results showed the possibility of replacing sugar in biscuit with sucralose and MD.

PRACTICAL APPLICATIONS

This article discusses the changes as a result of replacement of sugar with sucralose and maltodextrin (MD) in the rheological characteristics of wheat flour dough. The level of sucralose and MD required to replace sugar from control recipe in order to produce rheological characteristics of wheat flour dough comparable with that of the control has been highlighted in the article. This information will have a practical application in the production of sugar‐free soft dough biscuits.     

倒T型导管墙桩基防波堤循环承载力有限元分析

为考虑软土地基循环软化效应,通过二次开发将软土的循环强度嵌入大型通用有限元软件ABAQUS平台中,基于拟静力分析建立倒T型导管墙桩基防波堤结构稳定性计算模型。通过有限元法分析了结构在波浪荷载作用下的循环承载力,并探讨了土体循环软化效应对结构破坏模式产生的影响以及结构尺寸参数对循环承载力的影响。研究结果表明:考虑土体循环软化效应时倒T型导管墙桩基防波堤结构的循环承载力较不考虑土体循环软化效应时极限承载力明显降低,降低程度在28.72%~41.20%之间;考虑土体循环软化效应后,该结构破坏模式有可能发生改变,其破坏模式可能由桩身屈服引起结构失稳转化为土体强度不足导致结构破坏。     

排水结构设置后软岩隧洞的渗流-应力耦合分析

高外水作用下,深埋软岩隧洞围岩-支护结构安全将受到极大挑战。为了降低高外水压对软岩隧洞围岩-支护体系的影响,较常见的工程处理措施为在隧洞周围布置排水结构,以降低洞周外水压力。笔者首先提出了一种简便的隧洞围岩-衬砌结构渗流-应力分析思路。然后,以某过断层带深埋软岩隧洞为研究对象,通过开展隧洞施工期、运行期渗流-应力耦合分析,研究了软岩隧洞排水结构的排水效应。研究发现,在注浆圈和排水结构的综合作用下,隧洞衬砌附近的水力比降较小,注浆圈水力比降较大,使注浆圈承担绝大部分外水荷载,而衬砌承担少部分外水荷载;在软岩和衬砌的变形协调作用下,最终形成注浆圈与衬砌的协同承载效应,有效提高了隧洞的运行安全水平。     

宋河粮液风格特点的探讨

窖香幽雅舒适,味绵柔淡雅的风格特点是白酒消费发展的必然趋势。宋河粮液酒质量风格特点的保证,其技术关键是：①优越的地理环境。②独特的工艺。③贮存与老熟。④勾兑与调味。     

软黏土不排水循环应力应变关系的数值模拟

对程星磊等提出的总应力形式增量弹塑性本构模型进行二次开发,以模拟复杂应力状态下软黏土的响应。通过Newton-Raphson算法,对材料非线性问题进行迭代求解;针对本构模型中应力反向等一系列关键性问题,应用欧拉切线算法编写了有限元程序,并结合子增量方法提高了计算精度。预测了软黏土在轴对称应力状态下的响应,得到了应力应变关系曲线,将其与单元预测结果进行比较,二者趋于一致,从而验证了有限元程序编写的合理性。利用该程序模拟三轴不固结不排水试验,模拟结果与试验吻合良好,表明该本构模型有限元程序可以反映轴对称应力状态下软黏土的不排水应力应变特性,可应用于更加复杂边值问题的模拟计算。     

软弱地基不同置换深度及宽度对堤防应力变形及稳定性影响研究

软弱地基对堤防稳定性有很大影响。本文采用数值计算方法分析了不同置换深度、不同的坡脚外置换宽度对堤防应力变形及稳定性影响规律。结果表明,当软土厚度一定时,随着置换厚度增大,新填筑堤防地基表面沉降减小,安全系数有所增大;当置换厚度一定时,增大堤脚外地基置换宽度对加固区堤身及地基变形影响不大,但对稳定性影响较大;置换深度越小,堤脚外加固宽度就越大。其成果对软基置换设计具有一定指导意义。     

南水北调中线工程几个技术问题的解决与思考

根据南水北调中线一期工程建设过程中的科技攻关,本文重点介绍了长距离自流输水线路输水型式选择、施工测量控制、混凝土重力坝再加高和软基中承受内水压力的水工隧洞设计施工中的几个关键技术问题,系统阐述了上述关键技术问题的解决思路和作者的再思考。     

基于能耗理论的岩石三维蠕变本构模型及临界分段

目前对岩石加速蠕变阶段的启动判定仍是一个难点。为了反映岩石蠕变全过程,基于能量耗散理论,结合蠕变速率特征,以耗散率值作为蠕变三阶段的控制阈值,对蠕变阶段进行临界分段。引入Perzyna黏弹塑性理论,应用到Cvisc元件模型中,建立一种新的加速蠕变启动判定方式的蠕变本构模型,并将其拓展为三维情形。开展砂岩三轴压缩蠕变试验,分析蠕变速率变化特征,研究等时应力-应变关系,提取模型临界分段参数。引用相关文献中泥岩和冻结软岩蠕变试验数据,通过所建模型对3种岩石蠕变试验数据进行辨识,对比试验曲线和预测曲线,验证所建模型描述岩石加速蠕变阶段的优越性,充分显示出所建模型表征蠕变力学行为的合理性和适用性。研究成果为岩石蠕变阶段的划分及力学行为的模拟提供一种新思路。