利用马铃薯淀粉下脚液生产饮料工艺的研究

本实验尝试从马铃薯中提取蛋白质等成份，并适当添加姜汁，制成一种新型饮料，对饮料生产的工艺条件作了详细探讨，成功地解决了马铃薯褐变及沉淀等问题，确定了最佳配方及工艺。     

三太子智能页面描述语言文本（1.0版）

本文给出一种全新的页面描述语言文本，它是一种真正的程序设计语言，而且是一种面向对象的智能语言。本语言已具有绿色软件的品格。     

Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.     

Storage Stability of Antioxidant-Washed Myofibrils From Chicken White and Red Muscle

Oxidation and gel-forming ability of chicken white (breast) and red (leg) muscle myofibrillar proteins during storage at 0°C were examined. Breast myofibril gels exhibited greater shear moduli than leg myofibril gels throughout 8 days storage. Shear moduli of both breast and leg gels in the intermediate temperature zone (45–55°C) decreased during storage, but at >55°C, they either increased or remained unchanged. Lipid oxidation was inhibited by washing myofibrils with antioxidants propyl gal-late, ascorbate, and tripolyphosphate. However, these antioxidants did not affect the content of protein carbonyls, and only slightly decreased the amine content during storage. Storage affected the kinetic process of myofibril gelation independently of antioxidant treatments.     

氯酸钾－木炭系与铅丹－硅系引火药头对铁脚线桥脚锈蚀的影响

文中分析和探讨了氯酸钾－木炭系引火药头的锈蚀问题，进而提出了铅丹－硅系引火药头，并经贮存实验表明后者对于克服前者的锈蚀问题有明显的作用。     

煤矿许用毫秒延期电雷管研究

文中对影响煤矿许用毫秒延期电雷管沼气安全性与延期时间精度的因素进行了研究。应用正交设计研制了新的延期药配方，确定了合理的雷管结构及装配工艺参数，产品性能达到ＧＢ８０３１《工业电雷管》的规定。     

唐山建龙900mm冷轧机组的工艺与设备

较系统地介绍了我国第1条国产化的中宽带钢冷连轧生产线，即唐山建龙钢铁控股有限公司900mm冷连轧生产线的工艺流程、主要设备组成及技术特点。重点介绍了900mm 4机架六辊轧机的技术参数、性能特点及自动控制系统。该生产线投产以来，取得了较好效果。     

Trypsin inhibitor activity of soybean as affected by genotype and fertilisation

The presence of protease inhibitors in soybean prohibits the utilisation of the raw beans for food and feed. However, little information is available about environmental influences and the effects of nitrogen and sulphur supply on the antinutritional constituents of soybean. As these factors may influence protease inhibitors, soybean genotypes segregated according to the presence or absence of the Kunitz trypsin inhibitor have been evaluated for trypsin inhibitor activity (TIA) in field trials. TIA was affected significantly by environment (geographical location), fertilisation treatment and genotype. Environmental means of TIA were between 69.5 and 104.8 mg g^?1. Nitrogen application, which caused an increase in seed protein content, resulted in a reduction in TIA by about 15% as compared with the control. Remarkably, simultaneous application of nitrogen and sulphur in the form of ammonium sulphate had a similar reductive effect on TIA to that of nitrogen application alone, although soybean protease inhibitors are rich in sulphur amino acids. Significant genetic variation in TIA was found both within the genotype class with the Kunitz inhibitor present as well as within the class lacking this inhibitor. The results suggest that TIA of soybean may be modified considerably by genetic improvement and appropriate agronomic management. Copyright © 2003 Society of Chemical Industry     

化学成分和固溶温度对1Cr17Mn9Ni4N不锈钢组织和性能的影响

为提高1Crl7Mn9Ni4N钢固溶处理后的力学性能(特别是钢的强度)，研究了化学成分及固溶处理温度对其组织和性能的影响。结果表明，1000—1125℃固溶处理后，该钢的组织为单相奥氏体。在标准成分范围内，随着镍、锰含量的增加，该钢的强度降低，塑性有所改善。氮明显提高该钢的强度。根据试验结果，每增加0．01％的氮钢的室温强度可提高大约5MPa，且塑性基本上不受影响。当合金成分(质量分数，％)控制在C0．08—0．12、Crl6．5—17．5、Ni3．5—4．2、Mn8．0—9．0、N0．22—0．28时，1Crl7Mn9Ni4N钢经1050—1100℃固溶处理后强度较高、塑性好，室温强度σ0．2和σb可分别达到400MPa和800MPa。     

大豆蛋白纤维的性能及产品开发

主要描述了大豆蛋白纤维的性能，介绍了大豆蛋白纤维的生产以及大豆蛋白纺织新产品的开发。