垄作冷渍型稻田氮、磷、钾化肥适宜施量及施用方法研究

通过垄畦栽冷渍型稻田早、中稻化肥不同施量及施用方法的田间试验,建立氮、磷、钾化肥施用量与产量的回归方程,推导出早、中稻氮、磷、钾化肥最佳施用量;在施肥量相等情况下,深施比表施肥效好,钾肥不足情况下,以稻草代钾肥同样取得较好增产效果。     

降凝剂对高蜡稠油的改性效果及机理研究

实验研究了工业品原油降凝剂WHP改善含蜡56.9%、其中96.6%为正构烷烃的胜利郑王庄稠油流动性的效果。WHP含乙烯/醋酸乙烯/乙烯醇嵌段聚醚三元共聚物30%-35%。在60℃将WHP加入稠油中,测定其凝点和32℃、0-42.6 s^-1范围5个剪切速率下的黏度,均随WHP加量的增加（50-300 mg/L）而降低,200 mg/L为最佳加量,在该加量下0.32 s^-1黏度由34.16 Pa·s降至79.2 mPa·s,凝点（℃）、屈服值（Pa）、稠度系数（Pa·s^n）分别由49.0、32.42、31.57降至39.5、0.1297、0.02142,流型指数由0.1176升至0.9790。由黏温曲线求出,加入200mg/L WHP使该稠油析蜡点由65℃降至58℃,反常点由70℃降至50℃。根据空白和加剂原油扫描电镜照片显示的蜡晶形态,利用共晶机理分析讨论了WHP这种高分子表面活性剂的降凝、降黏、改善流动性的作用。图3表3参5。     

储层石蜡沉积预测技术研究与应用

在油田开发过程中 ,由于油藏温度、压力等条件的变化 ,高含蜡原油在近井带容易产生石蜡沉积 ,堵塞地层孔隙或裂缝 ,严重影响油田开采 ,尤其对于低渗油田 ,伤害特别严重。文中应用理想溶液理论、质量守恒和能量守恒等基本原理 ,建立更符合油田实际情况的油藏中石蜡沉积预测数学模型 ,开发一套方便实用的油藏中石蜡沉积预测软件系统FPOS1 0。在此基础上 ,应用室内实验数据和现场数据对吉林新民油田油井石蜡沉积情况进行预测和现场拟合 ,确定新民油田临界石蜡沉积半径为 2 5m ,快速、准确地为现场清防蜡措施提供理论依据。     

Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48–72°C1

The gelatinisation temperatures, pasting characteristics and enzymic susceptibilities in the temperature range 48–72°C of normal, high amylose, low amylose and zero amylose barley starches were determined. Normal starches had the lowest gelatinisation temperatures, but low and zero amylose starches had the lowest pasting temperatures. Normal starches were the most readily soluble in water at 48–60°C in the presence of a mixture of α‐amylase, β‐amylase and limit dextrinase and were most readily broken down to reducing sugars by these enzymes. High amylose starch was the most resistant to enzymic hydrolysis in the temperature range 48–72°C and, hence, produced the lowest level of reducing sugars.     

Electricity generation from rice husk in Indian rice mills: Potential and financial viability

Rice husk generated as a by-product of rice processing is an important energy resource. The availability of this resource in India has been assessed and the technologies for exploitation of its energy potential in rice processing industry discussed. Nomographs have been developed for estimation of the husk required to meet the energy demand of parboiling, drying and milling operations. The unit cost of electricity using rice husk gasifier-based power generation systems has been calculated and its financial feasibility assessed in comparison with utility-supplied and diesel-generated electricity. With the cost and efficiency data assumed here, the unit cost of electricity produced by rice husk gasifier-dual fuel engine-generator system varies between Rs 2/kWh and Rs 7/kWh. (Note: 35 Rs approximates to $US 1.)     

Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour

Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 °C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (P<0.05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (>45 min) and drying temperature (>60 °C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu.     

Effect of fermentation on ionizable iron in cereal-pulse combinations

The average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly ( P <0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction ( P <0.05) in phytate phosphorus on fermentation but no loss of tannin.     

Urea briquette applicator for transplanted rice

A plunger-type, completely hand-operated applicator prototype, made of polyvinyl chloride (PVC), for deep placement of urea briquettes (UB), i.e., pillow-shaped urea supergranules with edges, in line transplanted rice has been developed for use by small-scale rice farmers. The field evaluation of the applicator was conducted in the Philippines during the 1989 dry season. The applicator consistently placed UB at proper depth (7 to 8 cm), which resulted in low concentrations of urea N (<7 ppm) in about 4 cm of floodwater 1 day after placement. These findings indicated that the prototype worked properly. Average work output of the applicator was 0.20 ha workday^–1 and may increase with practice. The yields of irrigated transplanted rice in the field trials show that agronomic efficiencies of hand-placed UB and applicator-placed UB were equal and were superior to those of split-applied prilled urea.     

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.     

Mechanical properties and thermal stability of rice husk ash filled epoxy foams

Mechanical properties and thermal stability of epoxy foams filled with white and black rice husk ash were studied. Epoxy foams were prepared from a commercial system and filled with different amounts of both the ashes (0, 6.8, 12.8, 18.0, and 22.7 wt %). The incorporation of both the ashes modified the final morphology of the foam, decreasing the average cell size and increasing the number of cells per volume unit. For all filler percentages used, the specific modulus and strength results showed that the white ash is more effective as reinforcing agent than the black ash. The initial degradation temperature was not affected by the content and type of ash used as the filler. The integral procedure decomposition temperature, weight loss, and char residue results were related to the ash type and atmosphere used in the thermogravimetric analysis. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci, 2006