相蔗学（甘蔗的超级观察和超级评价）

本文介绍一门新兴的学科,叫做相蔗学。它把过去许多零星概念和例子化和系列化归纳起来成为一门学科,紧密地与作物栽培学,作物遗传育种学和作物生态学相联系。不同甘蔗品种和不同生长发育期,不同生态系统及不同栽培和遭遇环境的同一个甘蔗品种有不同的蔗相。不同观察手段（观察及检测）。甘蔗群体和个体在不同条件下有千差万别的相;有宏观的,有中观的也有微观或超微观的蔗相。有群体蔗相,有个体植株及器官的蔗相;有静态蔗相也     

香料烟的光合生理特性初探

以克撒西巴斯马(XanthiBasma)、柯马蒂尼巴斯马(KomotiniBasma)为供试品种,研究了香料烟在云南保山香料烟产区的光合特性,研究表明,香料烟的光合速率日变化呈现典型的双峰型,这可能与气孔限制有关,其光合饱和点较高,在1600μmol·m-2·s-1左右。不同品种间的光合速率差异较大,在供试的7个品种中,杰尼克的光合速率最高,卡拉巴格拉的最低。     

同位素测定技术在甘蔗糖厂的应用

同位素测定技术已在国内外化学、食品、医药、矿冶和污水处理等工业上广泛应用。主要介绍了该技术的测量原理、主要设备和优点及其在甘蔗糖厂应用的可能项目。     

Ultrafiltration: a means for decolorization of cane sugar solution

Membrane ultrafiltration was used for clarification as well as for decolorization of raw brown sugar obtained from the Indian sugar industry. Experimental results were obtained using sugar solutions of 28 and 46°Brix and mineral membranes of 20 nm, 5 and 1 kDa molecular weight cut-off (MWCO) on an industrial size pilot plant under different operating conditions. It was found that, even with the membrane of MWCO of 1 kDa, the maximum color removal was limited to 58.67% and steady-state permeate flux was only 29 1/h m² for the 46°Brix sugar solution. Empirical relationships between membrane performance (for decolorization and clarification) and membrane pore diameter were obtained from the experimental results. In order to obtain very high quality white crystalline sugar, further processing with adsorbents or use of an ion-exchange technique is required.     

计算机网络在糖厂农务管理中的应用

介绍了《农务砍运调度称重结算计算机网络管理系统》的设计及开发过程 ,产生的经济效益及推广前景。     

多糖酶在蔗渣中的应用

应用纤维素酶,半纤维素酶和果胶酶水解蔗渣,蔗渣作底物其胞壁多糖被充分水解,当半纤维素酶和果胶并配合纤维素酶可以得到最大水解,为了得到关于花言巧语渣多糖结构的特征的信息,本文使用高效液相色谱法分析产物。     

TALOSURF界面活性剂在糖厂低纯度物料中的应用研究

在糖厂生产过程中 ,当糖浆的纯度低于 80 AP时 ,糖膏粘度增加 ,煮制、分蜜困难 ,影响生产的均衡性 ,生产能力下降 ,产品质量无法保证。这个问题在糖厂榨季前后甘蔗品质不高及甘蔗欠新鲜时都发生 ,为了解决这一棘手问题 ,我们使用 TAL OSURF界面活性剂进行了全面的应用研究。研究表明 ,TAL OSURF界面活性剂对处理低纯度物料有着明显的效果 ,提糖率及产品质量均有所提高。     

双参数获取多功能控制器

双参数获取多功能控制器是一个单宽度NIM插件,与三个ADC,IBM微机及接口连接组成双参数获取多功能微机多道。它的功能分三部分:(1)双参数获取 全谱为256×256,利用开窗技术分区域获取可达512×512,1024×1024。(2)单谱 两个单路可同时获取。(3)谱定标(又称多谱获取)可用范围:单向 1024道×8,0048道×4;双向2×1024道×4,2×512道×8。     

蔗糖水解实验的改进

针对物理化学实验之一蔗糖水解实验的报告中学生常出现的问题——实验所得数据；点并不完全在一条直线上进行讨论，认真分析了产生问题的原因所在，并做了改进实验，提出了解决的措施，     

Evaluation of different soybean varieties for manufacture of soy ice cream

Soy ice cream is a delicious and nutritious frozen product. Seven varieties of soybean were evaluated for their suitability in the preparation of soy ice cream. Significant differences ( p <  0.05) were found between the moisture, protein, fat and ash contents of ice cream mixes prepared from different soybean varieties. The viscosity of the ice cream mix increased, while specific gravity decreased, after ageing and freezing of the mix. Significant differences ( P  <   0.05) were observed in the over-run and melt down time of ice cream prepared from different soybean varieties. Soy ice cream prepared from variety PK-472 was rated organoleptically superior t0 other varieties.