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51.
本文以影响山地村落的空间形态为研究范围,选取白果树湾村为研究案例。通过对白果树湾村空间形态的分析,并结合白果树湾村近些年经济的发展、旅游的开发等方面,找出了村落空间形态的影响因素,力求发现和总结山地村落空间形态的特征和规律。 相似文献
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Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture
Two‐dimensional (vertical and horizontal) vibrations of a wedge‐type probe upon food rupture were evaluated separately using two accelerometers placed perpendicular to a guide rod of a swing‐arm device for texture evaluation of the flesh of three varieties of apples and three types of potato chips. Voltage signals from the accelerometers were filtered using a half‐octave band‐pass filter. The energy texture index (ETI), based on kinetic energy of the vertical or horizontal probe vibrations, was calculated over low to high frequency bands (no. 1–21). The spectra for the flesh of the three varieties of apples included two common peaks for vertical ETI at band no. 11 (1,120–1,600 Hz) and 19 (17,920–25,600 Hz) and horizontal ETI at band no. 1 (0–10 Hz) and 15 (4,480–6,400 Hz). The spectra for the three types of potato chips had a common ETI peak at band no. 11 (1,120–1,600 Hz) for horizontal ETI and at no. 15 (4,480–6,400 Hz) for vertical ETI. The three apple varieties gave rise to different intensities of vertical and horizontal ETIs while the two peaks were maintained. The thick potato chip type had higher vertical and horizontal ETIs than the thin and soft varieties in most bands; however, the thin type had the highest vertical ETIs only in lower bands (0–200 Hz). The soft type had the lowest vertical and horizontal ETI. The above results suggest that different food textures can be distinguished by two‐dimensional vibration analyses of probe insertion into a food sample based on frequency bands. 相似文献
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本文以重庆江北嘴中央商务区金融城2号项目为例,对山地超高层建筑的设计要点进行了总结,主要是:地形协调性、造型独特性、城市共生性、空间趣味性、天际线等。 相似文献
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《Journal of the Institute of Brewing》2017,123(2):268-276
An infusion of tea leaves was prepared using 4 g tea/100 mL of the apple juice, ameliorated with different sugar sources, supplemented with different nitrogen sources and inoculated with 5% incola (Saccharomyces cerevisiae var. ellipsoideus , consortia 1 and consortia 2). The highest rate of fermentation and ethanol were found in the apple tea wine having sucrose as a sugar source, while apple juice concentrate as a sugar source gave the highest total phenols, caffeine content and overall acceptability. Higher alcohols, volatile acidity and antioxidant activity were the highest in honey as a sugar source. Apple tea wine having DAHP as a nitrogen source documented the highest ethanol, caffeine content and overall acceptability, lowest higher alcohols, whereas peptone as a nitrogen source had the highest total phenols. Among the different types of inocula, for most of the parameters there were non‐significant differences. However, must inoculated with S. cerevisiae var. ellipsoideus for the preparation of apple tea wine resulted in the highest fermentation efficiency, ethanol and overall acceptability but the lowest volatile acidity. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate, DAHP and inoculated with S. cerevisiae var. ellipsoideus was rated as the best. Copyright © 2017 The Institute of Brewing & Distilling 相似文献
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《分离科学与技术》2012,47(17):2737-2746
The condensed tannins present in cashew apple juice provide high astringency, which is undesirable for this product. This study aimed to remove the cashew apple juice tannins by ion exchange for obtaining the clarified cashew apple juice (cajuína). Two strong base resins were used (macroporous and gel type). The effect of the process variables: temperature, resin:juice ratio, and stirring speed were determined. The macroporous resin presented better results with condensed tannins removal up to 80% in optimal conditions (30°C, ratio 1:6, 122 rpm). The cajuína obtained was clear and translucent, with low astringency, acidity, and °Brix according to Brazilian legislation. 相似文献
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Warm or cool ambient temperatures during winter generate plasticity in the within‐year timing of oviposition or breeding phenology shifts through the use of a reaction norm in many riverine ectotherms, but within‐year timing of oviposition in Hynobius kimurae (Caudata: Hynobiidae) is predicted to be constant at different water temperatures of a mountain stream. To clarify this difference, by experimentally controlling water temperatures from fall to spring and thus changing durations of aquatic hibernation and dates of oviposition, we determined whether oviposition is more advanced when water temperatures increase earlier than usual or is more delayed when water temperatures increase later than usual. Oviposition was more delayed than usual with earlier exposure to high water temperatures during spring and was earlier than usual with exposing to higher water temperatures during hibernation. Days from submergence to oviposition were responsive to cumulative daily water temperatures from submergence to oviposition within a population. A rate of increase in days from submergence to oviposition was different between populations but was constant within a population even if minimal water temperatures varied each year. When running a program of a Markov chain Monte Carlo generalized linear mixed model for Bayesian computation to interpret confounding effects, neither different treatments nor different years statistically affected days from submergence to oviposition. These results suggest that a biological clock exits for days from submergence to oviposition in H. kimurae, which could allow survival in situations with either warmer or cooler environments. 相似文献
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根据GB 50016-2006建筑设计防火规范,结合某山地建筑的具体特点,分析采用室内外消防合并的稳高压消防给水系统的优点、系统设计要点以及需采取的技术措施,对今后同类项目具有一定指导意义。 相似文献