再制干酪的研究

本实验以车达干酪、高达干酪为原料干酪，添加选取85～87℃，6、5～7min的融化条件。研究选择不同成熟期、不同种类的原料干酪和添加不同比例及种类的溶解盐对干酪组织状态、风味的影响。     

添加VC的TiB2基硬质材料研究

对添加VC的TiB2基硬质材料进行了研究。通过实验测定了硬度、横向断裂强度、高温强度以及耐磨性等性能，通过观察SEM照片研究了VC对TiB2基硬质材料组织结构的影响。综合各种指标，我们确定在TiB2-Fe—Mo硬质材料中VC的最佳添加量为0．5％。     

国内外拉伸型干酪的种类及研究进展

概述了拉伸型干酪的种类、工艺,以及国外拉伸型干酪的研究进展.同时研讨了我国少数民族传统拉伸型干酪-乳扇的生产历史、工艺、研究情况,以及与国外传统拉伸型干酪的比较;并介绍了国内对Mozzarella干酪的研究进展.     

提高硬质合金工具使用寿命的研究

通过改变硬质合金剩余应力类型和状态，改善了硬质合金的性能，提高了硬质合金工具的使用寿命。     

基于FPGA的数字下变频SDR-PHS系统的设计及实现

软件无线电SDR(Software Defined Radio)技术改变了传统的硬件无线电平台,是一种具有弹性的软件无线电平台,它支持不同的无线通信标准和系统的要求。而现场可编程门阵列FPGA(Field Programmable Gate Array)由于其可灵活编程的特点,其处理能力、逻辑资源规模的不断增强,在需要灵活配制的SDR设计中承担着越来越重要的角色。本文从软件无线电的设计思想出发,描述一种应用于个人手持式电话系统PHS(Personal Handyphone System)中基于FPGA的数字下变频SDR处理方案的设计分析及其实现过程,阐述基于硬限幅和RSSI幅度信息恢复的低成本SDR实现方法。仿真试验结果验证了该方法的有效性和可靠性。     

不同土性地基考虑 ＳＳＩ效应的隔震结构地震响应分析

为探究不同土性地基的ＳＳＩ效应对层间隔震结构影响机理与动力响应规律,选取一个典型层间隔震结构,对其简化并制作缩尺模型,采用振动台试验的方法,分别在硬土、软土这两种地基上单向输入4条地震波来研究模型的动力响应。结果表明:土体具有明显的放大效应,随着地基土由硬变软,隔震结构周期延长倍数降低。隔震结构在硬土地基上能发挥较好的减震效果,而软土地基上减震效果明显减弱。软土地基上塔楼的动力响应较硬土地基增大,塔楼容易成为薄弱部位,其抗震设计应重点关注。     

故障硬盘的数据备份与销毁

硬盘承载着重要数据,它的精密度很高,而且它内部的机械运动快速而准确。一旦这个精密装置的某一部分出现了故障,存储在里面的数据就无法访问,甚至有可能会永久丢失。修复硬盘,找回数据,是数据恢复工程师的神圣使命。一般来说,经修复的硬盘稳定性已大为下降,所以不建议继续使用。但硬盘不用后也不能随意丢弃,因为里面还存储有机密数据,应当将其数据销毁。本文就针对带有坏扇区故障硬盘的数据如何实现数据备份与销毁,以便用户能读出(或销毁)其中重要的数据。     

Formation of WC/Ni hard alloy coating by laser cladding of W/C/Ni pure element powder blend

WC/Ni coating was formed by laser cladding of a W/C/Ni powder blend. The formed WC crystals have rectangular or quadrangle cross-section shapes with size of 2–30 μm. Step, twist and cross growth morphologies of WC formation were observed. The coating contains WC, CW_3, WNi, FeW₃C, Fe₆W₆C, W₃O, W, C, and (Fe,Ni) phases.     

Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol

In silico and in vitro methods were used to analyze ACE- and DPP-IV-inhibiting potential of Gouda cheese with a modified content of β-casein. Firstly, the BIOPEP-UWM database was used to predict the presence of ACE and DPP-IV inhibitors in casein sequences. Then, the following Gouda cheeses were produced: with decreased, increased, and normative content of β-casein after 1 and 60 days of ripening each (six variants in total). Finally, determination of the ACE/DPP-IV-inhibitory activity and the identification of peptides in respective Gouda-derived water-soluble extracts were carried out. The identification analyses were supported with in silico calculations, i.e., heatmaps and quantitative parameters. All Gouda variants exhibited comparable ACE inhibition, whereas DPP-IV inhibition was more diversified among the samples. The samples derived from Gouda with the increased content of β-casein (both stages of ripening) had the highest DPP-IV-inhibiting potency compared to the same samples measured for ACE inhibition. Regardless of the results concerning ACE and DPP-IV inhibition among the cheese samples, the heatmap showed that the latter bioactivity was predominant in all Gouda variants, presumably because it was based on the qualitative approach (i.e., peptide presence in the sample). Our heatmap did not include the bioactivity of a single peptide as well as its quantity in the sample. In turn, the quantitative parameters showed that the best sources of ACE/DPP-IV inhibitors were all Gouda-derived extracts obtained after 60 days of the ripening. Although our protocol was efficient in showing some regularities among Gouda cheese variants, in vivo studies are recommended for more extensive investigations of this subject.