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.     

Optical data storage by novel photoelectrochromic polymer

A novel elastic polymer containing 4,4′-bipyridinium salts with tetrakis[3,5-bis(trifluoromethyl)phenyl]borate as part of the main chain was synthesized. The cast film showed persistent and reversible colour changes due to photoinduced electron transfer upon excitation of an ion-pair charge-transfer band (_ex >365 nm) in vacuo. The lifetime of the coloured state markedly depended on temperature. The optically written data were stored without decay below 0°C and were erased thermally at elevated temperatures. The colour changes were reversibly repeatable for many times.     

An analytical expression for the power coefficient of an ideal horizontal-axis wind turbine

The paper shows that an analytical evaluation of the power coefficient C_p for an ideal horizontal-axis wind turbine can be made via an expression giving the direct relationship of C_p and the axial induction factor a. The results obtained agree closely with those obtained numerically from the usual integral expression involving several variables.     

The influence of NaCl and CO2 on the atmospheric corrosion of magnesium alloy AZ91

The influence of NaCl and CO₂ on the atmospheric corrosion of magnesium alloy AZ91 is studied in the laboratory. Samples were exposed under carefully controlled air and flow conditions; the relative humidity was 95%, the temperature was 22.0°C and the concentration of CO₂ was < 1 ppm or 350 ppm. Different amounts of sodium chloride (0–70 μg/cm²) were added before exposure. The corrosion products were analyzed by gravimetry, ion chromatography, X‐ray diffraction and scanning electron microscopy. Mass gain and metal loss results are reported. The combination of high humidity and NaCl is very corrosive towards AZ91. However, the NaCl‐induced corrosion is inhibited by ambient concentrations of CO₂. Exposure in the absence of CO₂ gives rise to heavy pitting, with brucite, Mg(OH)₂, being the dominant corrosion product. In the presence of CO₂ a layer of hydrated magnesium hydroxy carbonate, Mg₅(CO₃)₄(OH)₂ · 5 H₂O forms. A tentative corrosion mechanism is presented that explains the behavior in the two environments.     

The emulsifying properties of a polysaccharide isolated from the fruit of Cordia abyssinica

Polysaccharide was isolated from Cordia abyssinica and its effect, at differing concentrations, on its emulsifying ability was determined. Emulsions of vegetable oil containing up to 1% of the polysaccharide in phosphate pH 7.4 buffer, were prepared by using a hand piston homogenizer. Emulsification was assessed by diluting samples of the emulsions in sodium dodecyl sulphate and measuring absorbance at 500 nm. Addition of increasing concentrations of the polysaccharide up to 1% enhanced emulsification and emulsion stability. Above 1% concentration the polysaccharide solutions were too viscous for making emulsions conveniently. At a constant concentration of the polysaccharide, addition of up to a 1% concentration of salt enhanced emulsion formation. Further addition of salt above 1% resulted in no further changes in emulsifying ability, but the stability of the emulsions formed decreased on increasing the concentration of salt above 1%. The effect of pH on emulsifying ability was investigated by preparing emulsions using buffers of different pH, from pH 3 to pH 13. The polysaccharide had poor emulsifying ability below pH 7. Emulsifying ability increased with pH between pH 7 and 11. At pH above 11 there was a decrease in emulsifying ability.     

Research on the Distant Hybrids of Wheat Obtained via Low-Energy Ion-Beam Implantation

Abstract The whole DNA of soybean was implanted into four varieties of wheat of Zhongyu5, Huaiyin 9628, Wenyou 1, Jimai 5 respectively via ion-beam mediation. There were 5 plantsobtained whose protein content was higher than 18.5%, the highest one was 21.44%. There were 3plants obtained whose protein content was lower than 11.5%, the lowest one was 10.96%. We cansee that the whole DNA of soybean transformed into wheat via ion beam implantation can inducethe increase in wheat protein content dramatically. The result also shows that the transformationefficiency of different gene types of wheat receptor varies greatly that the implanting time has acertain effect on the efficiency of transformation.     

佛尔哈德法测定氯化除汞上清液中的氯量

控制pH4-6，用锌粉还原氯化除汞上清液中的汞（Ⅱ）离子，取置换后液加入过量的硝酸银标准溶液，以硫酸铁铵溶液作指示剂，用硫氰酸钾标准滴定溶液滴定来测定氯量。该方法的检出限：0．25mg／100mL，回收率：98％-101％。     

强流质子直线加速器中束晕现象研究

从束流包络方程与单粒子运动方程联立模型出发，考虑了纵向能量方程的耦合，研究了强流质子直线加速器中的束晕现象。采用相交间的Ｐｏｉｎｃａｒｅ截面方法和实空间Ｐｏｉｎｃａｒｅ截面方法，研究了周期聚焦系统失配的情况下束晕的形成以及加速对束晕形成的影响。     

微波高压提取快速测定饲料含氟量的探讨

采用微波高压制样技术,快速提取饲料中的氟元素,结合氟离子选择性电极标准添加和电位极差测试方法,能够快速、准确地测试饲料中的含氟量