黄河三门峡一花园口“82．8”大暴雨期间水汽输送分析

通过计算１９８２年７月２９日～８月２日黄河中游三门峡一花园口间区域的水汽通量、水汽通量散度和水汽净输送等特征量，分析了这次暴雨过程的水汽源地、水汽输送的物理过程和水汽净输送量与暴雨洪水的关系。结果表明，这次暴雨的水汽主要来自东部洋面上，低空偏东风急流和三花间地区的辐合上升运动共同构成了该地区水汽输送的通道，暴雨区内水汽的缔向福合是形成暴雨水汽福合的主要过程，水汽的经向辐散则是水汽输出的主要原因，而水汽的低层辐合、高层辐散及低层水汽向高层的垂直输送是降雨增强的机制。     

1981年8～9月黄河上游强连阴雨期水汽输送分析

对黄河上游兰州以上区域１９８１年８￣９月强连阴雨期主要降水时段水汽输送的计算和分析表明，这次降雨的水汽来自孟加拉湾，由５００ｈＰａ低槽前的西南气流输送水汽；降雨区内水汽的经向辐合是水汽辐合的主要过程，纬向辐散是水汽输出的主要机制，降雨中高原地形和垂直运动也明显影响了水汽输送和降雨；该区域水汽净输送量约占实测降雨量的９２％。     

泥沙输移的理论研探

本文通过对泥沙颗粒在水中的受力情况分析，从理论上导出了描述推移质运动的数学表达式．在此基础上，又导得了挟沙水流的底部含沙量，从而使泥沙运动的扩散方程能够方便地运用到工程实际问题之中．     

Thermal denaturation of soy proteins as related to their dye-binding characteristics and functionality

The binding of Cresol Red and of Acid Orange 10 (in the absence and presence of urea) to unheated and progressively heated, defatted soy meal was compared with their NSI values, urease activities,in vitro digestibilities, unreactive lysine contents, and foaming and emulsifying capacities. These results suggested that increased amounts of Cresol Red and of Acid Orange 10 (in the presence of urea) bound to the heated samples were due to the progressive exposure of hydrophobic residues caused thermal denaturation. High statistical correlations were obtained between dye-binding, the duration of heating, and functional properties. Our results indicate that dye-binding has potential for predicting certain functional properties as well as for monitoring thermal denaturation of soy proteins.     

Effects of maturation and storage on solubility,emulsion stability and gelation properties of isolated soy proteins

Solubility, emulsion stability and gelation of isolated soy proteins and their 7S and 11S fractions from three stages of seed maturity were studied. The pH-solubility profile was similar irrespective of maturation and six-month storage. The 11S protein was more soluble in the acidic pH range than the 7S protein. Oil-in-water emulsion stability of isolated soy protein from mature soybeans was higher than that from the immature ones. This is due to the fact that there was more 7S fraction in the mature soybeans, and 7S protein was found to form a more stable emulsion than that formed from 11S protein. The result suggests that isolated soy protein from mature soybeans would serve as a better emulsifying agent. Heat-induced soy protein gels became weaker as the soybeans became more mature. This can be attributed to the higher content in the immature soybeans of 11S fraction which gives a stronger gel than 7S fraction in the protein from immature soybeans.     

Liquid-Phase Transport During Removal of Organic Binders in Injection-Molded Ceramics

A method has been developed for calculating hydraulic pressures induced by thermal expansion of liquid binders early in the removal cycle, when evaporative losses are negligible and fully saturated conditions prevail. Specific results were obtained for flat compacts containing a common wax binder, mixed with varying amounts of low-density polyethylne. In general, these results show how the risk of hydraulic fracture increases with heating rate and compact thickness. Although pressures are minimal when the binder consists entirely of wax, the continual addition of polyethylene eventually gives rise to unacceptable risk levels, even for relatively thin compacts. Binder removal at elevated temperatures is considered subsequently. In this case, vapor pressures eventually approach a critical level, thereby allowing mass removal by evaporation to overcome the effect of thermal expansion in maintaining full saturation. With the onset of void formation, the developing capillary pressure supersedes hydraulic pressure as the driving force in liquid transport. Besides representing capillary flow, the present formulation also accounts for thermal degradation of the binder during removal. The resulting system of equations was solved numerically for a variety of representative debinding conditions. Predictions for flat compact containing a balanced wax/polyethylene binder indicate that thermal degradation of the polyethylene can give rise to a marked improvement in debinding rates. It turns out, however, that this enhancement is far more effective in thinner compacts.     

Separation of kinetics and mass-transfer in a batch alkoxylation reaction

The quantitative aspects of the role of interfacial mass-transfer and reaction kinetics in ethoxylation of lauryl alcohol were examined in a batch recirculation reactor. The liquid droplets falling through a gas column were obtained by utilizing a recirculation loop and a set of spray nozzles. The CO₂/NaOH reaction was employed to characterize the interfacial area. The alkoxylation reaction was studied at temperatures between 124°C and 171°C, at catalyst levels between 0.09 and 0.50 weight percent and at ethylene oxide partial pressures between 68 kPa and 204 kPa. A model was developed which permits the prediction of reactor performance at various operating conditions. The mass-transfer during free fall dominates the interfacial mass-transfer and the contributions during the drop formation and coalescence stages are small. The rate of ethylene oxide (EO) addition to lauryl alcohol was constant during the batch run, indicating similar activity for the unreacted lauryl alcohol and the lauryl alcohol ethoxylated to varying extents. The rate of ethoxylation is first-order in both catalyst and ethylene oxide concentrations. The liquid-phase reaction kinetics and interfacial mass-transfer occur in series, with kinetics dominating the overall ethoxylation rate. As expected, an increasing role of mass transfer is observed at higher temperatures, and/or higher catalyst concentrations where the kinetic rate becomes significantly high. The intrinsic activation energy for the ethoxylation of lauryl alcohol is 55.2 kJ/mole.     

基于RTP的流媒体传输系统的设计与实现

旨在解决流媒体实时传输的效率和系统的可拓展性问题。介绍了流媒体传输的基本协议RTP,并针对实时传输过程中的特殊要求,设计出了一种流媒体传输的结构模型,在流量控制、组包算法和缓存管理等方面进行研究,给出了详细的实现过程。     

MALTING AND BREWING SCIENCE: CHALLENGES AND OPPORTUNITIES*,†

Molecular technologies have been developed for the transformation of barley. These technologies complement current methods of barley breeding. In addition, they offer the potential of altering specific components in barley that affect malting quality and of introducing foreign genes, controlling desirable traits, into barley. Application of genetic engineering to improving malt quality factors such as cell wall degradation, protein modification, starch hydrolysis and flavour stability, is discussed. Limitations to the use of this technology for improving malt-related functional properties of barley components such as cell walls and starch granules are also evaluated. Some possible constraints to the utilization of genetic engineering for malt quality improvements are identified.     

Contributions to the chemistry of human hair: III. Protein chemical aspects of permanent waving treatments

The influence of permanent waving on hair proteins was studied in order to obtain additional information about the chemistry of this cosmetic treatment. It was shown by amino acid analysis that with increasing reduction time during treatment fewer disulphide bonds were reformed in hair during subsequent reoxidation. Simultaneously, an increasing amount of sulphur-containing material is liberated from the hair, as demonstrated by the sulphur balance calculated from the sulphur-containing amino acids. The amount liberated is increased when an extensive soaking of the samples in water between the reduction and reoxidation step is performed. Comparing treatments with the use of reducing solutions of pH values between 7.5 and 10.0, it was found that the largest amount of cystine cleavage occurs at pH 9.0. All hair samples reduced at pH values above pH 8.5 showed incomplete reformation of the disulphide bonds during subsequent reoxidation. This was indicated by the content of free SH-groups and cysteic acid, as quantified by amino acid analysis. The damage to the hair proteins due to permanent waving was further confirmed by the determination of the pronase solubility. The reductive treatment of hair at pH 7.5 led to a relatively low degree of reduction, however all sulphur bonds were reformed during subsequent reoxidation.