聚丙烯表面改性及与涂料的粘结

讨论了聚丙烯制品喷涂着色的优点及影响聚丙烯制品与涂料之间粘结强度的各种因素。综述和评价了对聚丙烯进行表面改性的必要性及各种表面改性方法。     

显式BEZIER三角曲面的构造及其在离散数据插值中的应用

本文较系统地讨论了显式Bezier三角曲面的Clough-Tocher分割构造方法，并从工程应用角度提出了一种准C‘连续的Bezier三角曲面。由这种准C‘连续的Bezier三角曲面，通过进一步求解整体C‘连续的Bezier三角曲面在解决3D离散数据的曲面插值中取得了较好的应用效果。     

近程地对地战术导弹的作用与问题

海湾战争中,“爱国者”导弹成功地拦截了“飞毛腿”导弹,给近程地对地战术导弹的作用、发展与装备方向提出了值得思考的问题。本文着重讨论在局部战争中,近程地对地战术导弹的作用、使用场合及其技术发展方向。     

A new curvature technique calculation for surface tension contribution in PLIC-VOF method

The volume of fluid (VOF) methods have been used for numerous numerical simulations. Among these techniques used to define the moving interface, the piecewise linear interface reconstruction (PLIC-VOF) is one of the most accurate. A study of the superficial tension impact on two-phase flow with free surface is presented. A new method based on direct staggered grid is developped to include surface tension in PLIC-VOF. The new numerical curvature calculation method doesn't need smoothed colour function and leads to less “spurious current”. This technique is applied to the calculus of surface tension force in the case of the rise of air bubble in viscous liquid and the fall of liquid drop in the same liquid on free surface. Droplets, thin layer and capillarity waves are observed after the free surface rupture for different Bond number. The influence of surface tension calculus is then obvioused and when the drop hit the free surface, wavelets propagate toward the virtual boundaries imposed.     

Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.     

刚性圆板自由落体在水面上的冲击压力

本文对一个刚性圆板自由落体在水面上的冲击过程建立了比较精确的理论模型,并建立了相应的数值格式。计算结果与已有的实验结果符合良好,通过计算进一步给出了下落质量和下落高度对冲击压力峰值的影响。     

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.     

GPS在水面流速流向测量中的应用

传统的水面流速流向测量多采用经纬仪交会法,此法需要大量的人力和设备,工作量大且费时。近几年,随着全球定位系统(GPS)的广泛应用和实践,在一定范围内,采用GPS定位法替代经纬仪交会法施测水面流速流向。介绍了GPS定位法的测量原理、设备,以及测量方法。通过对GPS定位法的精度和优缺点的分析,得出采用GPS定位法施测水面流速流向具有较高的推广价值。     

Periodic surface modeling for computer aided nano design

Current solid and surface modeling methods based on Euclidean geometry in traditional computer aided design are not efficient in constructing a large number of atoms and particles. In this paper, we propose a periodic surface model for computer aided nano design such that geometry of atoms and molecules can be constructed parametrically. At the molecular scale, periodicity of the model allows thousands of particles to be built efficiently. At the meso scale, inherent porosity of the model represents natural morphology of polymer and macromolecule. Surface and volume operations are defined to support crystal and molecular model creation with loci and foci periodic surfaces. The ultimate goal is to enable computer assisted material and system design at atomic, molecular, and meso scales.     

Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry