嵌入式微处理器浮点执行部件的CPLD实现

该文重点论述了基于MIL-STD-1750A标准的嵌入式微处理器浮点执行部件EMFPU(EmbeddedFloatingPointUnit)的CPLD实现。详细介绍了FLEX10KE器件的结构特点,EMFPU的设计,以及在AlteraCPLD可编程器件上的实现,并给出了实现的结果。     

合成长直链烷基苯的固体酸烷基化催化剂的研究

利用Ｙ型分子筛为原料,经过离子交换改性,合成了上有一定表面酸性和孔结构的固体酸催化剂,用于苯与长链烯烃的烷基化反应合成烷基苯,效果良好。交用ＸＲＤ、压汞法测孔径、ＴＰＤ、ＦＴ－ＩＲ光谱等方法对催化剂反应前后的物化性能进行了表征。     

高产Nisin和高产LAB EPS乳酸菌共生株筛查

通过对10株产Nisin乳酸菌株和10株产LAB EPS乳酸菌株进行培养、筛选和测定,筛选出3株高产Nisin的乳酸菌株和3株高产LABEPS的乳酸菌株,进而对3株高产LAB EPS乳酸菌株和3株高产Nisin乳酸菌株进行复合发酵试验,最终筛选出可共生的高产Nisin乳酸菌株和高产LAB EPS乳酸菌株各1株。     

Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety

Frequently, a delay or lack of lactic acid fermentation occurs during the processing of Spanish-style green olives, in particular of the Manzanilla variety. Many variables can affect the progress of fermentation such as temperature, nutrients, salt concentration, antimicrobials in brines, and others. In this study, it was demonstrated that an inappropriate alkaline treatment (low NaOH strength and insufficient alkali penetration) allowed for the presence of several antimicrobial compounds in brines, which inhibited the growth of Lactobacillus pentosus. These substances were the dialdehydic form of decarboxymethyl elenolic acid either free or linked to hydroxytyrosol and an isomer of oleoside 11-methyl ester. Olive brines, from olives treated with a NaOH solution of low concentration up to 1/2 the distance to the pit, contained these antimicrobials, and no lactic acid fermentation took place in them. By contrast, a more intense alkaline treatment (2/3 lye depth penetration) gave rise to an abundant growth of lactic acid bacteria without any antimicrobial in brines. Therefore, the precise cause of stuck fermentation in Manzanilla olive brines was demonstrated for the first time and this finding will contribute to better understand the table olive fermentation process.     

均匀色空间下红宝石颜色定量分级

采用国际照明委员会推荐的CIE1976均匀色空间,以CIELCH为表色系,采用X-rite i5测色仪量化红宝石的颜色指数.通过实验得到红宝石样品的颜色参数:色调角ho、饱和度C*、明度L.在标准光源下,将红宝石色调分为红色,粉红和紫红三个系列;饱和度分为灰、浅、中、浓、鲜艳五个级别;亮度分为暗、较暗、中等、较亮和亮五个级别.并综合颜色三要素,将红宝石颜色分为Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ、Ⅶ、Ⅷ八个级别.     

直链烷基苯的技术进展及供求趋势

概述了国内外直链烷基苯（ＬＡＢ）的生产现状、技术进展，对供求趋势作了预测。     

Molecular Characterization of Lactic Acid Bacteria in Levačka Sausage

Levačka sausage is traditionally fermented dry sausage which is produced in central Serbia. It is made of beef and pork with the addition of solid fat and natural spices. The whole manufacturing process lasted for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during the fermentation and identify them using molecular methods. A total of 50 isolates from different stages of fermentation were identified by molecular methods. Pediococcus pentosaceus, Ln. mesenteroides were predominant microorganisms in levačka sausage. Lb. curvatus, Lb. sakei and Lb. carnosum were also identified.     

A comparative study on the performance of different advanced oxidation processes (UV/O3/H2O2) treating linear alkyl benzene (LAB) production plant's wastewater

A detailed investigation on photooxidation of linear alkyl benzene (LAB) industrial wastewater is presented in this study. The process analysis was performed by varying four significant independent variables including two numerical factors (initial pH (3–11) and initial H₂O₂ concentration (0–20 mM)) and two categorical factors (UV irradiation and ozonation). The experiments were conducted based on a central composite design (CCD) and analyzed using response surface methodology (RSM). To assess the process performance, two parameters viz. TCOD removal efficiency and BOD₅/COD were measured throughout the experiments. A maximum reduction in TCOD was 58, 53, 51, and 49%, respectively for UV/H₂O₂/O₃, H₂O₂/O₃, UV/O₃ and UV/H₂O₂ processes at the optimum conditions (initial pH of 7, initial H₂O₂ concentration of 100 mM, and reaction time of 180 min). A considerable increase in BOD₅/COD ratio was obtained in the combined processes (0.46, 0.51, 0.53, and 0.55 for UV/H₂O₂, UV/O₃, H₂O₂/O₃ and UV/H₂O₂/O₃, respectively) compared to the single oxidant process (0.35). The results showed that mineralization of the LAB industrial wastewater in neutral pH is more favored than in acidic and basic pH. Gas chromatography–mass spectrometry (GC–MS) was applied to show the fate of organic compounds. In conclusion, the photooxidation process (UV/H₂O₂/O₃, H₂O₂/O₃, UV/O₃ and UV/H₂O₂) could be an appropriate pretreatment method prior to a biological treatment process.     

液芯包囊乳酸菌用于牛奶连续接种条件的优化

用响应曲面法对液芯包囊乳酸菌连续接种牛奶工艺进行优化。结果表明，发酵温度、pH值对牛奶稀释有显著影响，而搅拌速度的影响不显著。在质量浓度为150g／L液芯胶囊的发酵罐中，发酵温度为39℃，pH值为6．3，搅拌速度为150r／min时，对牛奶进行连续接种，获得每小时8．2的稀释率。     

Probiotics in the dairy industry—Advances and opportunities

The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.