改进的BP神经网络在大坝安全监控中的应用

针对经典BP神经网络运行中存在的缺陷，提出了改进的BP神经网络，不仅解决了经典BP网络易陷入局部最小的弊端，而且应用的0.618分割选取法能使网络快速找到较优隐含层节点数，初始权值的自相关修正进一步提高了网络的稳定性。实际应用证明，改进的BP神经网络有效提高了网络质量，适合大型网络的构建与训练。     

樊口大闸加固工程中的爆破振动分析

在考闸墩上爆破开挖出新的闸门槽，在新浇混凝土附近进行底板爆破开挖，爆破振动对闸墩和新浇混凝土的影响值得重视；介绍了在樊口大闸加固工程中的爆破振动观测成果，并对爆破振动特性进行了分析。     

Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters

Wax esters enriched in ω-3 fatty acids have been recently shown to be readily absorbed by rats after dietary supplementation. Wax esters are less prone to oxidation and can be better formulated than liquid ω-3 derivatives. All these characteristics suggest a possible use of wax esters enriched in ω-3 as food supplements. However, some naturally occurring wax esters are defined as scarcely digestible (jojoba oil, spermaceti). On the other hand, wax esters have been found in several sources of marine origin, which can enter normal foodstuff. In order to better understand the digestibility of wax esters, we have analysed some foods from marine sources. The content of triglycerides and wax esters of the foods has been determined. Moreover, wax esters have been analysed for their composition in alcohols and fatty acids. Wax esters have been shown to be a part of the neutral lipid extract of the foods analysed. Their content, if compared with the content in triglycerides, shows striking differences. In the case of two botargo preparations, it has been shown that wax esters are more than 90% of the total neutral lipid extract. The content of fatty acids and alcohols found in the foods analysed is consistent with published data.     

GC–MS characterization of oligomers in polyadipates used as plasticizers for PVC in food contact

Fourteen commercial polyadipates and a polysebacate were analysed for their components of a molecular mass below 1000 Da, primarily with the aim of generating the background data for measuring the migration of this type of polymeric additives from plasticized PVC (e.g. cling films and gaskets of lids) into foods or food simulants. Since the composition of the material <1000 Da varies between the polyadipates, the main components must be identified to enable a correct quantification. Polyadipates differ in the diol used as linker, their termination (acid or alcohol) and in the end‐capping (free alcohols, acetylation, acylation with fatty acids, esterification with octanol/decanol). Gas chromatography (GC) provides good separation, but the material remaining in the column up to high temperatures decomposes and forms a hump in the rear part of the chromatogram. Examples of mass spectra are shown, the most indicative fragments pointed out and spectra of 159 components listed. The polyadipates and the sebacate are characterized by their structure, the main components <1000 Da and the fraction of material <1000 Da. Copyright © 2006 John Wiley & Sons, Ltd.     

Assessment of factors considered to be important in handling tasks by expert handlers

Twenty-eight experienced handlers, considered the best in two transport companies, were interviewed using a questionnaire consisting of partially closed-ended questions. They had to assess 20 videotape handling sequences showing two different handling methods to determine, for 10 factors and overall, which one was the best. They were asked about the inportance of these factors in their choices of the best method. The aims of the study were to verify whether there was a consensus among experienced handlers as to what was a good handling method and to identify the factors taken into consideration by them. Results show the lack of consensus on the best methods. Handlers favor different strategies depending on the worjk context and their own priorities.     

微电热新技术及其在食品加工领域中的应用前景

ＤＺＲ是新型微电热材料的简称，其发明人是孔德凯先生，该材料已先后获美国、澳大利亚、英国、法国、意大利、瑞典、日本等国专利。发明人的杰出贡献在于不仅找到了ＤＺＲ材料的制造方法，而且实现了元件和部件的系列化和标准化，并提出了微球理论，创立了孔氏面电阻定律、面热材料功率计算定律、寿命计算定律，引起了各国的极大关注。本文阐述了国内外电热材料研究概况及国际发明专利ＤＺＲ技术特点及其在食品加工领域中应用前景。     

Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts

Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil-in-water emulsions (30–300 g kg^?1 oil) and yoghurts (1–30 g kg^?1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg^?1 for the emulsions and from 36 to 171 g kg^?1 for the yoghurts. Styrene equilibrium partition coefficients between emulsions and their respective vapour phases were determined. The concentrations of styrene in the continuous aqueous phase of the emulsions and yoghurts were calculated at the TRTC. The styrene concentrations in the continuous phase had constant values of about 15 g kg^?1 indicating that perception of styrene for oil-in–water emulsions is determined by the aqueous phase of the emulsion. The concentrations of styrene in the vapor phases above the emulsions and yoghurts were also calculated and were found to be constant at the TRTC. This relationship probably resulted from the equilibrium of distribution of styrene between the respective phases. Commercial yoghurt packed in polystyrene beakers contained styrene levels in the range 2–11 g kg^?1, much lower then the TRTC reported.     

Analysing the Diversity of Water Pricing Structures: The Case of France

This paper presents the results of a 2003 national survey of urban water pricing structure implemented by 429 district level water utilities. After providing some background elements on the diversity of existing water pricing structures, the paper shows how each structure can be used to achieve different management objectives (water allocation efficiency, costs recovery, and equity). It then describes the structures adopted by French water utilities, showing that flat rate are rarely adopted; declining blocks frequently used; and increasing blocks pricing which should be used to promote water use efficiency remain extremely rare. A statistical clustering is then conducted and a typology of situations elaborated. The paper concludes with highlighting that current pricing structures are influenced by past practices and that the dominant objective of water utilities is to cover costs.     

隆德县大水沟饮水工程建设与管理措施分析

隆德县在大水沟农村饮水工程建设管理中，科学规划，优化设计方案，完善政策措施，创新管理体制和运行机制，尤其是用水户全过程参与工程建设管理、实行“两部制”水价、实施工程定期检查养护制度、建立工程管理单位目标责任考核制度、执行水费统一管理和提留统筹费等一系列做法．确保了国家投资效益的充分发挥和工程的可持续利用．