卅把水库1993年“7．25”洪水入库流量还原计算

对于无入库流量测站的水库利用水量平衡方程式可以计算水库的入库流量。还原计算“７．２５”洪水后，得到了卅把水库时段平均入库流量过程线，经修匀后得到的入库流量过程线，接近实际情况。卅把水库１９９３年“７．２５”洪水中最大入库流量为９９０ｍ３／ｓ。     

松辽盆地茂8井三维地震区薄互层储层预测方法及效果

本文针对松辽盆地陆相薄互层的沉积特点,结合茂８井三维地震区块的实际情况,采用“滑动相关法”确定地震地质层位,准确标定了各反射同相轴的地质含义。依据砂岩或砂层组在三维剖面上的特征,充分发挥人机联作解释系统的优势,利用振幅、频率对主要含油层系砂岩的横向变化进行了深入研究,经钻井验证取得了较好的效果。     

测井资料储层分析系统

本介绍了一种新的测井资料储层分析计算机处理系统。它可以确定储层中的１３种矿物成分，以及孔隙度，饱和度等参数，从而对储层特性做出详细的评价。用该系统处理了大庆油田外围２６口探井的测井资料，红岩心分析资料验证，效果较好。     

潜山沉积环境图及潜山成藏条件分析

“潜山沉积环境图” 是能够比较全面反映潜山石油地质特征的综合性图件, 其其体制图才法和步骤是: ① 编绘潜山任性面项界几何形态;② 进行室内“ 地质琪图”;③确定潜山土披盖层的分布范围; ④确定生油区。经过区域探井标定的, 具有一定精度的地哀叠加偏移别面是编制“潜山沉积环境图”的基拙资料。70 年代末期这些方法曾用于渤海湾盆地西部的潜山成藏条件研究, 取得了一定的效果。     

三峡流域一体化水污染应急管理系统开发及应用

以三峡库区流域为对象,利用ArcGIS Engine组件库,以VB为程序开发语言,以DLL动态连接库的形式构建了水力/水质模型库,以Geodatabase为数据库,开发了一体化的水污染综合管理信息系统,为三峡库区突发性水污染事故的应急管理提供了一种信息化的技术手段。该系统同时集成了多种数学模型,并实现了不同模型之间的无缝衔接,不仅具备了污染源动态管理、水体水质查询及评价、流速场和浓度场模拟等功能,而且具备了流域内突发性污染事故的应急管理功能。通过针对翻船事故污染的应急管理应用,表明该系统能快速模拟出事故污染带的迁移转化过程,自动统计出各种污染事故所产生污染带在不同时间的影响范围和污染程度,为突发性污染事故的应急措施提供决策支持。     

Effect of cholesterol removal on the granulation behaviour of low‐cholesterol ghee

Grain formation is one of the critical attributes affecting consumer acceptability of ghee. It was observed that both control ghee and low‐cholesterol ghee had grains of 0.236 ± 0.006 and 0.250 ± 0.002 mm size after incubation at 29 °C for 24 h, respectively. The maximum grain yield was 63 ± 2.60% and 68 ± 1.15% at 26 °C in control and low‐cholesterol ghee, respectively. Ghee grains in both the cases were stable over a temperature range of 25° to 36 °C. Time taken by both the samples for onset of nucleation was 50 min. The study revealed that cholesterol removal did not affect the crystallisation behaviour.     

Mass spectrometry-based electric nose system for assessing rice quality during storage at different temperatures

A mass spectrometry-based electronic nose (MS e-nose) was used to measure changes in rice quality during storage at different storage conditions. Rice was stored for 4 months at four different temperatures (0 °C, 20 °C, 30 °C, and 40 °C) and tested for fat acidity, sensory characteristics, and flavor pattern analysis using the MS e-nose. When the rice was stored for long durations at higher temperatures, fat acidity increased and sensory quality was low. Flavor volatile profiles of the rice determined by MS e-nose revealed a tendency for the results to separate into three groups (months 1 + 2, 3, and 4). Volatile profile changes in rice during storage depended on the storage time, regardless of storage temperature. It is likely that the fat acidity and sensory evaluation results, which were related, could be distinguished by their volatile-producing metabolic activities. Accordingly, MS e-nose system was successfully used to screen and qualitatively evaluate stored rice.     

不同储藏温度下油菜种子生活力的基因型差异

以发芽率为指标,研究了40份甘蓝型、白菜型和芥菜型油菜在-20℃、4℃、25℃、37℃、60℃温度储藏3个月、6个月、12个月后种子生活力的变化。结果显示：-20℃和4℃储藏下,不同基因型间种子发芽率变异较小,而25℃、37℃和60℃储藏下,基因型间种子生活力存在明显差异,选择60℃高温储藏不同时间的种子进行生活力鉴定,从甘蓝型、白菜型和芥菜型油菜中均筛选得到耐储藏的基因型。     

Deoxynivalenol and its masked forms: Characteristics,incidence, control and fate during wheat and wheat based products processing - A review

BackgroundDeoxynivalenol (DON) is a toxic secondary metabolite primarily produced by Fusarium graminearum and Fusarium culmorum that is common in grains, such as wheat and wheat-based products.Scope and approachThis review points out on the main DON-producing fungi, the factors affecting DON production, its toxicological aspects and preventive measures to avoid contamination of foods by DON. Further, the article discusses the fate of DON throughout the processing of wheat, bread, and pasta and finally critically assesses data on the impact of specific steps of processing on DON contents in wheat-based products.Key findings and conclusionsThe proposed controls at pre- and post-harvest stages seem to comprise the most efficient strategies to manage the incidence of DON in wheat and wheat-based products. Prevention of plant infection by Fusarium species, managing crops and ensuring the rapid drying of wheat after harvest is the effective approaches for the elimination of DON contamination. There has been contradictory data in the literature on the fate of DON during wheat and wheat-based products processing Due to differences in processing, such as temperature, additives, processing time and loaf size in addition to the occurrence of modified (masked) forms of DON. Therefore, further research must be carried out aiming to reveal the formation and occurrence of modified forms of DON. These compounds can be formed throughout wheat processing, from pre-harvest to processing of wheat-based products, and for proper quantification, analytical methods able to quantify modified forms of DON are required.     

Storage effects on nutritional quality of commonly consumed cereals

Storage effects on nutritional quality of commonly consumed cereal grains are studied. Freshly harvested wheat, maize and rice grains were stored at 10, 25 and 45 °C for six months. A significant decrease in pH and an increase in titratable acidity was observed during storage of these three cereal grains at 25 and 45 °C. A gradual decline in moisture, total available lysine and thiamine contents was observed during storage. Total available lysine contents decreased by 6.50% and 18.5% in wheat, 14.3% and 20.7% in maize and 23.7% and 34.2% in rice during six months of storage at 25 and 45 °C, respectively. Six month’s storage of rice, maize and wheat grains at 25 and 45 °C resulted in reduction of thiamine contents by 16.7% and 29.2%, 17.2% and 24.1% and 21.4% and 29.5%, respectively. About 36.4–44.4% decrease in total soluble sugars at 45 °C and 9.30–31.8% increase in total soluble sugars were observed at 10 and 25 °C during six months storage of these cereal grains. Protein and starch digestibilities of cereal grains also deceased during six months of storage at 25 and 45 °C. No significant change in nutritional quality was observed during storage of cereal grains at 10 °C.