小溶江水利枢纽导流隧洞设计

分析了小溶江水利枢纽导流隧洞工程的工程地质和设计洪水资料,论述了设计中根据隧洞运行条件,进行水力计算、结构计算及衬砌计算和进水塔稳定分析,从而选定经济合理的设计方案.     

竖井式跌水在尚希庄水库进水口设计中的应用

本文介绍了竖井式跌水在尚希庄水库进水口设计中的应用,提出按过流能力相适应的原则设计竖井尺寸,按消能池中形成淹没式水跃的原则设计池深。     

城市大型给水工程系统迁建设计

在环保督察背景下,城市饮用水水源保护问题凸显。以铜陵为例,介绍城市大型取水口、对应水厂系统迁建设计案例。铜陵市三水厂横港取水口水源保护区内存在多座码头,结合铜陵市长江岸线规划、现状供水布局及存在问题,将横港取水口、三水厂整体迁建至下游新民取水口附近,设计规模为30万m^3/d,同步建设配套给水管道,将原三水厂改造为加压泵站,工程建成后逐步关停现状一、二水厂,形成更加科学合理的供水系统。     

利用数值模拟方法研究树脂裂解反应器的进气结构

利用数值模拟的方法,考察了树脂裂解反应器上部进气方式的效果,发现存在空气利用率低的问题,同时空气还会带走反应器内的大量热量,削弱树脂裂解反应区域的温度,由此证明了试验推论的正确性。同时,利用数值模拟的方法,对设备进气方式进行优化改进:当采用下部进气后,空气的利用率得到明显的提升,空气分布也较为均匀。但此时,空气对反应区域内温度的削弱作用也更为明显。此外,随着设备进气口直径的减小和进气口数量的增加,能够较为明显地提高树脂反应区域的空气分布均匀度,而提升设备的加热功率,对提高反应区域内的温度有显著的作用。     

恒湿文物展柜用吸附式空气取水方法

博物馆恒湿文物展柜的湿度控制至关重要,为实现展柜的自动恒湿功能,本文基于吸附式空气取水原理,提出了一种将环境水汽自动补充至恒湿文物展柜系统水箱的方法,并搭建了相应的小型空气取水装置,证明了该方法的可行性;同时,构建了传热传质耦合的空气取水装置数学模型,在获取环境温湿度对装置取水量的影响规律后,分析加热功率和吸附床结构对装置单位能耗取水量的影响;此外,为便于装置的后期推广应用,提出了两个基于吸附床高度和直径的量纲为1参数。结果表明：进口空气的温度对取水量影响较小,但进口空气的湿度对取水量影响较明显,取水量随着湿度增加而增加;加热功率存在最优值,单位能耗取水量随着加热功率先增大后减小;在当前几何参数组合下,两个量纲为1参数η=2、β=4时,装置的单位能耗取水量最高。     

Prepartum nutritional strategy affects reproductive performance in dairy cows

Negative energy balance during early postpartum is associated with reduced reproductive performance in dairy cows. A pooled statistical analysis of 7 studies completed in our group from 1993 to 2010 was conducted to investigate the association between prepartum energy feeding regimen and reproductive performance. The interval from calving to pregnancy (days to pregnancy, DTP) was the dependent variable to assess reproductive performance. Individual data for 408 cows (354 multiparous and 54 primiparous) were included in the analysis. The net energy for lactation (NE_L) intake was determined from each cow’s average dry matter intake and calculated dietary NE_L density. Treatments applied prepartum were classified as either controlled-energy (CE; limited NE_L intake to ≤100% of requirement) or high-energy (HE; cows were allowed to consume >100%) diets fed during the far-off (FO) or close-up (CU) dry periods. Cow was the experimental unit. The Cox proportional hazard model revealed that days to pregnancy was shorter for CE (median = 157 d) than HE (median = 167 d) diets during the CU period [hazard ratio (HR) = 0.70]. Cows fed HE diets during the last 4 wk prepartum lost more body condition score in the first 6 wk postpartum than those fed CE diets (−0.43 and −0.30, respectively). Cows fed CE diets during the FO period had lower nonesterified fatty acids concentrations in wk 1, 2, and 3 of lactation than cows fed HE diets. Higher nonesterified fatty acids concentration in wk 1 postpartum was associated with a greater probability of disease (n = 251; odds ratio = 1.18). Cows on the CE regimen during the FO period had greater plasma glucose concentrations during wk 1 and 3 after calving than cows fed the HE regimen. Higher plasma glucose (HG) concentration compared with lower glucose (LG) in wk 3 (HG: n = 154; LG: n = 206) and wk 4 (HG: n = 71; LG: n = 254) after calving was associated with shorter days to pregnancy (wk 3: median = 151 and 171 d for HG and LG, respectively, and HR = 1.3; wk 4: median = 148 and 167 d, respectively, and HR = 1.4). In the first 2 wk after calving, cows that received HE diets in the FO period had higher concentrations of total lipids and triglyceride and greater ratio of triglyceride to glycogen in liver than cows fed CE diets. In conclusion, cows fed CE diets during the CU period had a shorter interval between parturition and conception, which may be explained by increased NE_L intake during the first 4 wk postpartum and lower incidence of peripartal diseases. Lower body condition score loss during the first 6 wk postpartum and slightly higher glucose concentration at wk 3 likely contributed to improved reproductive performance.     

Establishing a food list for a Total Diet Study: how does food consumption of specific subpopulations need to be considered?

A Total Diet Study (TDS) consists of selecting, collecting and analysing commonly consumed foods to obtain concentration data of different chemical compounds in foods as eaten. A TDS food list summarises the most consumed foods and represents the dietary habits of the general population of the country under study. The work reported here investigated whether TDS food lists that were initially designed for the whole population of the country under study also sufficiently cover the dietary pattern of specific subpopulations that are extra vulnerable for certain contaminants. The work was performed using data of three European countries: the Czech Republic, France and the UK. Each national food consumption database was combined with the corresponding national TDS food list (containing 336, 212 and 119 food items for the Czech Republic, France and the UK, respectively). The data were aggregated on the highest level of hierarchy of FoodEx-1, a pan-European food classification system, including 20 main FoodEx-1 groups. For the group ‘milk and dairy products’, the coverage of the consumption by the food list was investigated for more refined subgroups. For each food group or subgroup and country, the average percentage of coverage of the diet by the national TDS food list was calculated for different subpopulations, including children versus adults, women versus men, vegetarians versus non-vegetarians, and women of child-bearing age versus older women. The average diet of the different subpopulations was sufficiently covered by the food list of the Czech Republic and France. For the UK the average coverage was low due to a different food-coding approach and because food lists were not derived directly from national food consumption data. At the level of the 20 main food groups, differences between the subpopulations with respect to the average coverage of consumption by the TDS food list were minimal. The differences were more pronounced when looking in detail at the coverage of the dairy consumption. TDS food lists based on the mean consumption of the general population are also applicable to study the chemical exposure of different subpopulations, e.g. children, women of child-bearing age and vegetarians. This lowers the effort when performing a TDS.     

Heavy metal accumulation in vegetables irrigated with water from different sources

The present study was carried out to assess levels of different heavy metals like iron, manganese, copper and zinc, in vegetables irrigated with water from different sources. The results indicated a substantial build-up of heavy metals in vegetables irrigated with wastewater. The range of various metals in wastewater-irrigated plants was 116–378, 12–69, 5.2–16.8 and 22–46 mg/kg for iron (Fe), manganese (Mn), copper (Cu) and zinc (Zn), respectively. The highest mean levels of Fe and Mn were detected in mint and spinach, whereas the levels of Cu and Zn were highest in carrot. The present study highlights that both adults and children consuming vegetables grown in wastewater-irrigated soils ingest significant amount of these metals. However, the values of these metals were below the recommended maximum tolerable levels proposed by the [Joint FAO/WHO Expert Committee on Food Additives (1999). Summary and conclusions. In 53rd Meeting, Rome, June 1–10, 1999]. However, the regular monitoring of levels of these metals from effluents and sewage, in vegetables and in other food materials is essential to prevent excessive build-up of these metals in the food chain.     

Updated estimate of trans fat intake by the US population

The dietary intake of industrially-produced trans fatty acids (IP-TFA) was estimated for the US population (aged 2 years or more), children (aged 2–5 years) and teenage boys (aged 13–18 years) using the 2003–2006 National Health and Nutrition Examination Survey (NHANES) food consumption database, market share information and trans fat levels based on label survey data and analytical data for packaged and in-store purchased foods. For fast foods, a Monte Carlo model was used to estimate IP-TFA intake. Further, the intake of trans fat was also estimated using trans fat levels reported in the US Department of Agriculture (USDA) National Nutrient Database for Standard Reference, Release 22 (SR 22, 2009) and the 2003–2006 NHANES food consumption database. The cumulative intake of IP-TFA was estimated to be 1.3?g per person per day (g/p/d) at the mean for the US population. Based on this estimate, the mean dietary intake of IP-TFA has decreased significantly from that cited in the 2003 US Food and Drug Administration (FDA) final rule that established labelling requirements for trans fat (4.6?g/p/d for adults). Although the overall intake of IP-TFA has decreased as a result of the implementation of labelling requirements, individuals with certain dietary habits may still consume high levels of IP-TFA if certain brands or types of food products are frequently chosen.     

Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)

In this work the total vitamin C contents (ascorbic acid + dehydroascorbic acid) and antioxidant activity of raw and cooked chestnuts was evaluated. The vitamin C contents of raw chestnuts varied significantly between the different cultivars (cv) studied and it varied from 400 mg/kg dry weight (cv Lada) to 693 mg/kg dry weight (cv Martaínha). The different cultivars behave differently during the cooking process concerning the loss of vitamin C. A significant decrease in the vitamin C content of the chestnuts was observed, 25–54% for the boiling process and 2–77% for the roasting process. Boiled and roasted chestnuts can be good sources of vitamin C since it may represent 22.4%, 16.2%, 26.8% and 19.4%, respectively, of the recommended dietary intake for an adult man and woman. The cooking process significantly changed the antioxidant activity of the chestnuts. A difference was observed between the cultivars during the cooking processes, concerning the antioxidant activity. For the raw chestnuts the variation in vitamin C content of the chestnuts explains 99% of the antioxidant activity variation but for the roasted and boiled chestnuts this percentage significantly decreases to 51% and 88%, respectively. Although a high antioxidant activity is still present in the cooked chestnuts, the cause for this antioxidant activity is less dependent on the vitamin C content of the chestnuts, probably due to the conversion of ascorbic acid to dehydroascorbic acid. The increase in gallic acid during the cooking process, presumably transferred from the peels to the fruit, also contributes to the high antioxidant activity observed for the cooked chestnuts.