C5/C6异构化催化剂的首次工业应用

采用中石化金陵分公司研究院研制的CI-50(Pd/丝光沸石)作C5/C6烷烃异构化催化剂.详细介绍了该催化剂的工业放大试验装置的工艺流程、首次开工过程中技术问题及处理方法.     

"Does reward increase or decrease creativity?": Correction to Eisenberger and Selbst.

Reports an error in "Does reward increase or decrease creativity" by Robert Eisenberger and Michael Selbst (Journal of Personality and Social Psychology, 1994[Jun], Vol 66[6], 1116-1127). In the aforementioned article, Figures 1 and 2 were interchanged. The figures appear with their correct captions in the erratum. (The following abstract of the original article appeared in record 1994-40652-001.) Two studies involving 504 school children investigated why behaviorists and cognitively oriented investigators have come to opposite conclusions about reward's effects on creativity. A monetary reward for a high degree of divergent thought in 1 task (word construction) increased children's subsequent originality in a different task (picture drawing). The same reward, made contingent on a low degree of divergent thought, reduced this generalized originality. These effects were eliminated by using a large reward and were restored by keeping the large reward out of the children's sight. The results suggest that reward training increases generalized creativity when (1) a high degree of divergent thought is required and (2) the reward is presented in not too salient a fashion. The findings are consistent with a 2-factor interpretation of rewarded creativity effects that incorporates learned industriousness and selective attention. [A correction concerning this article appears in Journal of Personality & Social Psychology, 1994(Jul), Vol 67(1), 125. Figures 1 and 2 were interchanged.] (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

ABSTRACT:  The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly ( P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower ( P < 0.05) a _w values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher ( P < 0.05) cooking yield, surface redness (CIE a *), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner–Bratzler shear force values and higher ( P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly ( P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference ( P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.     

Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour

Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 °C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (P<0.05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (>45 min) and drying temperature (>60 °C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu.     

RTDX在图像处理中的应用

德州仪器公司的C6x系列DSP芯片带有功能强大的编译和调试集成环境CCS。用CCS调试软件时观察寄存器或是存储区变量最常用的方法是单步运行或者设置断点,然后在WATCH窗口中观察每个变量的值。但这种经典的调试方法不能实时反映数据的变化 ,甚至可能导致错误。文章针对这种缺陷提出了DSP实时数据交换 (RTDX)技术以在不影响目标程序运行的情况下和主机进行实时数据交换。同时阐述了如何在图像处理算法调试时利用RTDX技术实现对图像处理结果在计算机上进行实时显示的具体方法     

Influence of process variables on the drying of potato slices

Investigation of the effects of varying air velocity, slice thickness, and pre-treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances.     

LF6铝合金的超塑性／扩散连接组合工艺试验及理论研究EI

本文研究了ＬＦ６铝合金的超塑性／扩散连接组合工艺，用变形和再结晶的方法细化晶粒，成功地进行了ＳＰＦ／ＤＢ工艺试验，利用电子探针观察了扩散连接接头的界面微观区域，并从机理上分析了金属的超塑性／扩散连接两种工艺之间的内部联系及其金属学行为。     

由ZF—6玻璃片构成的磁光旋转器

所提出的磁光旋转器是由Ｖｅｒｄｅｔ常数小的普通ＺＦ－６小玻璃片和带有窄缝隙的小电磁铁组成，当电磁铁线圈的功耗为１０Ｗ时，可得到２１°的法拉第旋转。