新型细粒煤分选设备的研究及应用

提出了一种新的细粒煤分选设备,主要介绍了它的结构模型、数学模型、动力学分析以及在贵州老屋基、孝义东兴、山西五阳、黑龙江七台河矿务局等洗煤厂中在煤泥脱水回收作业中的应用,取得了较好的效果。尤其用于简易选煤厂,从煤泥水中回收低灰精煤,既解决了环保污染问题,又取得了较高的经济效益,因而倍受欢迎。     

三峡永久船闸结构缝渗漏处理技术

在三峡永久船闸结构缝处理过程中，认真分析了结构缝渗漏的原因，通过止水检查槽进行压水检查，确定了渗漏部位。结合渗漏具体情况，采取了结构缝表面嵌填止水材料和廊道周边止水检查槽灌浆相结合的处理方法。在实施过程中，采用了多种新材料和新工艺，取得了良好的效果。     

结构陶瓷的空蚀性研究

利用转盘装置测量了ZrO2、Si3N4和Al2O3／Ti(NC)等陶瓷材料受到水的空蚀破坏的体积损失,通过SEM观察和XRD分析,探讨了微观结构和抗空蚀性能的关系。     

Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates

A high protein, groundnut-based powder reconstitutable into a milk-like beverage was packed in polyethylene bags and in lacquered tin cans, and stored at both room temperature (25 ± 2°C) and in a domestic refrigerator (5 ± 2°C) for 60 days. Storage stability was evaluated by analysing periodically for changes in physical characteristics, proximate composition, and development of browning and rancidity, and assessing moisture sorption characteristics. Protein, lipid, total soluble sugars, peroxide value, total carbonyls and extinction values of the ethanolic extract remained practically constant during storage. The isotherm curves exhibited the characteristic sigmoidal shape typical of high protein foods. There was a greater increase in density, hygroscopicity and wettability in polyethylene-packed samples at both temperatures suggesting that the lacquered tin can leads to better keeping quality for this product.     

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.     

Structural reliability optimization using an efficient safety index calculation procedure

The objective of this paper is to conduct reliability-based structural optimization in a multidisciplinary environment. An efficient reliability analysis is developed by expanding the limit functions in terms of intermediate design variables. The design constraints are approximated using multivariate splines in searching for the optimum. The reduction in computational cost realized in safety index calculation and optimization are demonstrated through several structural problems. This paper presents safety index computation, analytical sensitivity analysis of reliability constraints and optimization using truss, frame and plate examples.     

Fractionation and characterisation for antioxidant activity of hydrolysed whey protein

Whey protein isolate (WPI) was hydrolysed for 1 h using Alcalase, Protamex and Flavourzyme. Native WPI, hydrolysed WPI and two commercial WPI hydrolysates were subjected to fractionation by size exclusion chromatography. Antioxidant activity of WPI fractions was measured with a liposome‐oxidising system (50 µM FeCl₃/0.1 µM ascorbate, pH 7.0). Lipid oxidation was measured as thiobarbituric acid‐reactive substances (TBARS). Gel electrophoresis and amino acid analysis were run to identify the peptide composition. The influence of amino acid composition on antioxidant activity was evaluated using multivariate analysis methods (correlation analysis, principal component analysis, multiple linear regression and discriminant analysis). TBARS assays indicated the presence of antioxidant activity in all protein fractions, including non‐hydrolysed WPI. For native and hydrolysed WPI samples the first fraction (> 45 kDa) showed a higher TBARS inhibition effect (24–27%) when compared with lower‐molecular‐weight fractions and hydrolysate mixtures. In contrast, for commercial WPI hydrolysates a higher inhibitory effect was found in most of the lower‐molecular‐weight fractions (30–55%). The ability of WPI fractions to delay lipid oxidation was found to be related to the prevalence of histidine and hydrophobic amino acids. Copyright © 2004 Society of Chemical Industry     

测井相识别模型及其在东海油气勘探中的应用

文章提出一种测井相识别模型,该模型用常规测井信息,定量地确定测井相在钻遇地层中的空间位置,建立测井相。配合东海油气勘探工作,用该识别模型对苏堤构造带的钻遇地层进行了测井相分析。     

Memory of Distributed Computer Systems: Distinctive Features of Their Architectural-Structural Organization and Use

Distinctive features of architectural-structural organization and use of memory networks are considered with the aim of choosing an optimal configuration in designing distributed computer systems.     

Enzymic and in sacco methods to estimate rumen degradation of food protein in cattle

BACKGROUND: Two factorial studies compared enzymic and in sacco methods to estimate degradation of ruminant foods. Enzyme degradation (in vitro = enzyme) was determined from the release of leucine‐equivalent amino acid (LA) crude protein (CP) from sunflower meal (SF), maize gluten meal (MG), distillers' dark grain (DG) and field beans (FB) after their separate incubations with Streptomyces griseus enzyme for 0–24 h. In sacco crude protein (CP) degradation of these foods was estimated during washing (0 h) and rumen incubations in fistulated cows for 2–24 h. The LA data were expressed as g LA per either kg of CP (LACP) or acid‐hydrolysable LA (HLA) of each food and compared with in sacco data. RESULTS: These methods showed comparable degradation with time (P < 0.01). The in sacco and HLA were greater than LACP for all foods except MG where in sacco value was either lower or equal to LACP depending upon the incubation time (P > 0.05 or P < 0.05). Conversely, HLA was significantly (P < 0.01) greater than LACP from 2 h onwards. At 0 h, in sacco values were significantly greater than those of enzyme for SF, DG and FB (P < 0.05) but not for MG. The foods differed significantly for degradation constants (a, b, c) in each method (P < 0.05). CONCLUSIONS: Despite variations between in sacco and enzyme estimates for different foods, the relationships between these estimates suggest that the HLA enzyme method has the potential to estimate food degradation. Copyright © 2007 Society of Chemical Industry