南京南站站房地下工程防水施工技术

南京南站站房地下防水工程采用了混凝土结构自防水与防水卷材相结合的防水设防。本文介绍了该工程所选用的聚乙烯丙纶防水卷材、SBS改性沥青防水卷材的施工工艺,以及桩头采用水泥基渗透结晶型防水涂料进行防水处理的施工工艺,对细部节点部位的防水加强处理进行了重点阐述。     

路桥过渡段路基路面设计施工探析

针对目前高速公路运营过程中存在的桥头跳车等病害,从路桥过渡段路基路面的设计与施工方面进行了论述,并提出减轻桥头跳车的有效措施,对提高公路行车的舒适性和安全性有着重要意义。     

某系列柴油机缸盖与机体结合面渗水故障探析

就配套客车和卡车的某系列型号柴油机,在用户使用过程中出现的"缸盖与机体接合面渗水"故障现象进行了分析,并提出一些简单有效的维修处理技巧和改进意见。     

确定基桩桩长的一种新方法

在旧城改造、盾构施工甚至工程纠纷等诸多情况下要准确获知桩的长度信息,现有方法存在诸多不足,仍是一个难题。在传统的反射波法基础上,作者提出了一种准确度较高的新方法。除了传感器数量增加、传感器安装位置变动以外,其它同传统的反射波法基本没有区别。该方法费用低、简单、方便,对于桩顶暴露、桩顶嵌固两种情况均适用,值得深入研究与推广应用。     

铸造铝合金缸盖切削刀具分析

介绍了铸造铝合金的特点以及在汽车发动机缸盖中的应用;分析了高强度铝合金缸盖各部位的加工精度,并指出其加工特点和难点;详细介绍了几种铸造铝合金加工刀具,并分析其匹配性和刀具角度的选择;简要介绍了高速切削铝合金发展。     

斑点叉尾鮰鱼头水解物的风味成分分析

对斑点叉尾鮰鱼头和鱼头酶解物干燥粉的风味成分进行了分析和比较,研究结果表明,斑点叉尾鮰鱼头和鱼头酶解物中都含有丰富的氨基酸和核苷酸。相对于新鲜的斑点叉尾鮰鱼头,鱼头酶解物中的风味氨基酸、游离氨基酸和核苷酸的含量都更高。斑点叉尾鮰鱼头酶解物中含有对风味贡献比较大的钾、钙、钠、镁等无机元素,而有害的铅、汞等重金属元素的含量均低于国家标准规定。对新鲜的斑点叉尾鮰鱼头、鱼头酶解物的挥发性风味成分分析结果表明,鱼头在酶解时产生了大量风味物质。在斑点叉尾鮰鱼头酶解物检测发现34种挥发性成分,其中呈现风味的主要成分之一杂环类化合物含量达到85.09%,使得鱼头酶解物干燥粉具有远高于新鲜鱼头的浓郁鱼香味。此实验结论可为斑点叉尾鮰鱼头的利用提供一定理论依据。     

基于城市轨道交通站点的立体空间综合开发规划研究——以上海市闵行区地块莘庄站点上盖开发为例

随着城市土地集约利用力度不断加大,以及城市立体化扩展趋势的愈加明显,结合城市地铁站点立体开发利用以及站点综合开发将是今后城市空间利用的重要方向之一。通过对香港、日本地铁上盖案例简要分析,结合闵行区莘庄地铁上盖规划研究项目,浅析城市轨道交通站点的立体空间综合开发利用。     

Comparison of the Frying Performance of Olive Oil and Palm Superolein

Abstract: Deep‐fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value). Practical Application: The super palm olein selected for use in this study can be suggested as a suitable replacement for olive oil for frying and cooking purposes because it provides higher oxidative stability besides the beneficial effects of olive oil on human health. In fact, several studies have indicated that palm oil exhibits similar frying performance to high‐oleic oils, with the advantages of greater availability in the market and a lower price.     

Suppression of Fusarium graminearium growth by differently structured starch types

We investigated the growth behavior and amylolytic enzymes of Fusarium graminearum cultivated on different types of native starch granules including barley (A‐type crystalline polymorph), potato and Curcuma zedoaria (B‐type crystalline polymorph), cassava (C‐type crystalline polymorph), and high AM maize (A + Vh‐type crystalline polymorphs). F. graminearum grew poorly on B‐type starches and the accumulation of biomass was similar to that obtained for fungi cultivated under carbohydrate starvation conditions. In comparison, three‐ to fivefold higher accumulation of fungal biomass was observed for growth on the A‐, C‐ and A + Vh‐type starches. Fungal glucoamylase and α‐amylase activity increased over time in the presence of native starch granules. Interestingly, resistant B‐type starches induced the highest amylolytic activity indicating that F. graminearum interacts with B‐type granules although only limited degradation occur. Starch degradation products maltose and malto‐oligosacharides was found to increase glucoamylase and α‐amylase activity, whereas glucose acted as a catabolite repressor.     

三种不同类型的丝瓜果实香气物质解析与比较

为全面了解丝瓜果实香气挥发性成分,以及不同类型丝瓜的香气物质差异,本研究采用顶空固相微萃取结合气相色谱-质谱联用技术对三种不同类型丝瓜(普通丝瓜类型SG、大肉丝瓜类型DR、双青丝瓜类型YL)的挥发性成分进行分析。结果表明,在三类丝瓜的商品果实中共定性挥发性物质55种,其中烃类化合物最多,为15种。YL、DR和SG中分别检出43、52和47种化合物,其中相对含量最高的化合物分别是苯甲醛、壬醛和芳樟醇。经主成分分析和层次聚类分析表明,55种化合物能够清晰区分SG与DR、YL,而DR和YL之间挥发性物质差异相对较小,这与三类丝瓜的生物学分类相关。通过单因素方差分析,三类丝瓜中两两比较检出30种差异显著化合物(p0.05),并且20种差异化合物在SG中的含量高于DR和YL。己醛、反-2-己烯醛可能是丝瓜果实青味的主要贡献化合物,而苯乙醛可能是大肉丝瓜类型DR甜香的主要贡献物。本研究将为后续丝瓜香味性状的研究以及品质育种提供参考。