基于随机前沿分析的上市物流公司技术效率评价

运用随机前沿分析模型,站在整个物流行业的角度,对中国沪深两市18家上市物流公司2003～2009年间的技术效率进行动态测度。结果表明:资本和管理要素投入对产出的影响显著,具有规模经济性,尤其是资本投入;人力资源投入的影响相当弱,且在统计上不显著;18家物流公司的总体技术效率较低,且有逐年下滑的趋势,但下降幅度相当小;运输类公司的效率显然大于港口类;物流公司的技术效率不仅受区域经济因素影响,而且与自身的经营管理水平密切相关。最后,根据评价结果分析存在的问题并提出相应的政策建议。     

基于SFA分析我国工业增长的资源再配置效应

生产要素流动和再配置对提高生产率、促进经济增长具有重要作用。根据1998-2007年面板数据,采用随机前沿法,测算我国工业的全要素生产率增长率,借助赛尔奎因的资源再配置效应模型,分析我国工业增长的资源再配置效应。分析发现：该时段我国工业部门间的资源再配置效应为负,资本、劳动在工业部门间的转移并没有导致部门间再配置效应的提高;由于资本和劳动,特别是劳动,在地区间的再配置趋于不合理,从而导致地区间的资源再配置效应不高;总体上,我国工业增长格局的转换速度与资源在部门间和地区间再配置的转换速度并不协调,从而引起部门间和地区间的再配置效应不佳,我国工业增长的资源再配置效应有待改进。     

The labile lipid fraction of meat: from perceived disease and waste to health and opportunity

The fatty acid composition of beef and pork has been stigmatized due to their relationships with several diseases from cardiovascular disease to cancer. Meat lipids are, however, one of the few components of meat that can be modified in content and composition, and can present opportunities for value added production and health promotion. Until regulations and policies are in place to define requirements for fatty acid enrichment, however, the process remains relatively academic. Once practical goals are in place for fatty acid enrichment in meat, both theory and practice need to converge for successful production of fatty acid enriched meat. The present review covers aspects of policy in Canada, and requirements for research networks to respond to theoretical and practical challenges associated with production of fatty acid enriched meat. Finally, needs for education and marketing are outlined which must be in place to truly realize a transition of meat lipids from perceived disease and waste to health and opportunity.     

Study of thin surfactant films under shear using the tribological surface force apparatus

Static and dynamic behaviour of thin surfactant films in aqueous solution of hexadecyltrimethylammonium salicylate (C16TASal) were investigated using the tribological surface force apparatus. Normal force measurements show that 0.15 mM C16TASal builds up an innermost film of approximately 8–11 Å thickness at each mica surface, indicating that the surfactant adsorbs in a flat conformation. Furthermore, the height of the force barrier at approximately 60Å is low (ca 2 mN/m) indicating that the second adsorbed layer is easily pushed out. Addition of salicylate salt to 0.15 mM C16TASal give rise to a more close packed structure, with a total thickness of 62–65 Å, indicative of a micellar or bilayer arrangement at the surfaces. Furthermore, the frequency dependence of the shear modulus was investigated both at close separation at the innermost force barrier and at larger separations (up to 300–400 Å). The visco-elastic measurements show that the elasticity modulus, G′, dominates over the loss modulus, G″, for all studied cases, indicative of a more solid-like than liquid-like film. Finally, it is shown that shear at high contact pressures induces new aggregate structures at the surface.     

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

Four diets prepared, respectively, with 0%, 2%, 4% and 8% of a high-linoleic added fat were administered (76 days of treatment) to a sample of 112 pigs of four breeds (Landrace, Large White, Duroc and a crossbreed Landrace × Duroc). The effects of diet and breed on the evolution of the fatty acid composition of backfat were examined by taking biopsies. Over time, a continuous increase in stearic, palmitic and oleic acids throughout the pig’s life was observed. Oleic acid showed the smallest differences among the four diets at the end of the experiment, while stearic and palmitic acid showed higher differences according to the increase in the percentage of dietary fat. Stearic acid showed the highest rate of increase over time, according to the increasing intake of linoleic acid (diets 1–4). These increases were compensated by a decrease in linoleic acid, although this decrease tended to stabilize according to a higher percentage of added fat and also, for diet 4 (8% fat), an increase in linoleic acid was observed at the end of the experiment. Among the minor fatty acids, arachidonic acid showed a clear decrease over time, although higher levels at the end of the experiment were observed for diets including 4% and 8% of added fat, compared to the other two diets including lower amounts of linoleic acid. Moreover, a significant effect was observed for the factor breed. So, Duroc pigs showed the highest rate of deposit of linoleic acid and the lowest of stearic acid, while the other three breeds showed similar rates.     

Study of flow in a smectic liquid crystal in the X-ray Surface Forces Apparatus

We describe the newly invented X-Ray Surface Forces Apparatus (X-SFA) which allows the simultaneous measurement of forces and collective structures of confined complex fluids under static and flow conditions. The structure of the smectic liquid crystal 8CB (4-cyano-4-octylbiphenyl) f confined between two mica surfaces with separation ranging from 4000 to 20,000 A was measured. At small gaps and no shear, the smectic layers take on distinct stable orientations, including the bulk forbidden h orientation. which persist under low shear ( 30 s^–1). However, at higher shear rates 360 s^–1) the shear acts to dramatically order and align the smectic layers into a singlea orientation.Paper presented at the Twelfth Symposium on Thermophysical Properties, June 19–24, 1994, Boulder, Colorado, U.S.A.     

Stability of sunflower 2S albumins and LTP to physiologically relevant in vitro gastrointestinal digestion

In order for a protein to elicit a systemic allergic response it must reach the circulatory system through the intestinal mucosa as a sufficiently large fragment with adequate structural integrity. Sunflower LTP and 2S albumins (SFA8 and three mixed fractions of Alb1 and Alb2) were digested in simulated gastric fluid (SGF) for 2 h and the conditions were then changed to mimic the intestinal environment for a further 2 h digestion. The effects of phosphatidylcholine (PC) and emulsification on the digestibility of the proteins were investigated. PC protected all of the proteins studied against both gastric and intestinal digestive enzymes but to different extents. Emulsification of SFA8 resulted in strong protection against digestion, which was further enhanced by the presence of PC in the SGF. These results highlight the importance of considering real food structures such as emulsified systems and also the gastrointestinal environment that proteins are exposed to once consumed when assessing allergenicity.     

Amino acids,fatty acids,and dietary fibre in edible seaweed products

The nutritional compositions of 34 edible seaweed products of the Laminaria sp., Undaria pinnatifida, Hizikia fusiforme and Porphyra sp. varieties were analyzed.     

Hypolipidemic effect of blends of coconut oil with soybean oil or sunflower oil in experimental rats

Blended oils, consisting of coconut oil with sunflower oil or soybean oil, were prepared (22–24% linoleic acid) to provide higher amounts of PUFA to coconut oil consumers. Animal experiments were carried out to find the effects of coconut oil blends, using weanling rats, by feeding native and blends of oils at 10% level in the diet for 60 days. Serum cholesterol levels were reduced by 5% and 21%, respectively, in rats given blended oils containing CNO/SFO and CNO/SBO while liver cholesterol did not show a significant change when rats were given blends in comparison with rats given CNO. Serum and liver lipid analyses also showed significant change in TG concentration in rats fed blended oils compared with rats given CNO. These studies indicated that the atherogenic potentials of a saturated fatty acid-rich CNO can be significantly decreased by blending with an oil rich in unsaturated lipids in appropriate amounts.     

Effect of cooking methods on fatty acids,conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

The effect of boiling, microwaving and grilling on the composition and nutritional quality of beef intramuscular fat from cattle fed with two diets was investigated. Longissimus lumborum muscle from 15 Alentejano young bulls fed on concentrate or pasture was analyzed. Cooking losses and, consequently, total lipids, increased directly with the cooking time and internal temperature reached by meat (microwaving > boiling > grilling). The major changes in fatty acid composition, which implicated 16 out of 34 fatty acids, resulted in higher percentages in cooked beef of SFA and MUFA and lower proportions of PUFA, relative to raw meat, while conjugated linoleic acid (CLA) isomers revealed a great stability to thermal processes. Heating decreased the PUFA/SFA ratio of meat but did not change its n−6/n−3 index. Thermal procedures induced only slight oxidative changes in meat immediately after treatment but hardly affected the true retention values of its individual fatty acids (72–168%), including CLA isomers (81–128%).