镨掺杂分布对1.3μm光纤放大器特性影响

对掺氟化镨玻璃光纤放大器的小信号增益，用广义的高斯近似公式可获得精确的分析表达。文中研究了限制光纤芯层中央部分的镨掺杂对光纤放大器特性的影响，结果发现限制镨掺杂分布能改进光纤放大器的工作效率，且截止波长比芯层全部均匀掺镨的光纤更长。     

无间隙原子钢的微观结构特征和塑性应变比

采用Ｘ射线衍射的ＯＤＦ和ＬＰ分析技术，ＳＥＭ电子通道花样和蚀坑技术观测，研究了超深冲无间隙原子钢板的微观结构特征。结果表明：控制化学成分、保证基体纯净、优选工艺参数，促进强的γ－〈１１１〉∥Ｎ．Ｄ纤维织构的形成是获得优异成型性的关键。用ＣＭＴＰ方法，由ＯＤＦ织构数据从理论计算了塑性应变比（ｒ），表明ｒｍ值高达３．１８。文中讨论了再结晶织构形成机制。     

恢复地层剥蚀厚度方法综述

恢复地层剥蚀厚度是对盆地进行定量研究的重要基础工作。本文综述、评价了目前常用的恢复剥蚀厚度的方法,并对作者曾提出的天然气平衡浓度法作了进一步的阐述。     

The Change of Body Temperature During Convective Drying of Cube-Shaped Apple Pieces

When using the convective drying method, the mass transfer between drying air and moisture diffusion of the material is very important. The moisture moves inside the material because of the volume change caused by the increased temperature. This movement is additionally affected by the texture of the material. According to the research dealing with colloid capillary porous texture of vegetables and fruit, the humidity migration inside the material occurs in both fluid and steam condition at the same time. This migration is stimulated by the heating and decreasing humidity along with the flow. In this research, winter varieties of apples (Jonathan, Golden Delicious, and Idared) were studied by heating of a 20 × 20 × 20 piece of apple with a thermocouple in it. On the basis of the measurements it can be stated that for the fruits with a high percentage of moisture (75-90%), when making the drying condition, the moisture gradient is influenced by the fractured cells of the cut area. It was found that the variety of apple is very important in relation to the heating and water loss gradient. According to the results, the wet volume change due to the heating highly influences the water loss. The models that describe the temperature of the material have a connection with the water loss.     

Allelopathic effects of giant foxtail on germination and radicle elongation of loblolly pine seed

Water extracts of giant foxtail grass inhibited germination and radicle elongation of loblolly pine seed in a laboratory test. Most of the toxic effects came from extracts of dried foxtail tops, with lesser amounts from fresh tops and roots. Soil texture affected the phytotoxicity of the extracts. Eight chemical compounds known to be phytotoxins inSetaria were identified in extracts of foxtail leaves but could not be found in soil samples under the leaves.     

光纤的淬冷增强原理

本文从拉丝工艺技术的角度出发，讨论了高速、高温拉丝工艺方法对光纤的淬冷增强原理。     

改性玻纤增强尼龙610,1010塑料

研究了采用(准)中粘度级尼龙做基体树脂,加入成核剂改善尼龙的结晶过程,提高结晶速率和初始熔融温度;添加光、热氧稳定剂,防止尼龙在成型加工和使用过程中产生降解与老化,提高塑料制品的质量和减少性能的分散性;采用合理的工艺条件,确保添加剂的均匀分散与减少玻纤的磨损,得到适于军工、航空和机电等领域需要的高性能的受力结构工程塑料。     

Growth of CeO_2, Y_2O_3 Buffer Layers for YBCO Coated Conductor

~~Growth of CeO_2, Y_2O_3 Buffer Layers for YBCO Coated Conductor     

Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze–thaw cycle

The texture of potato tissue after a freeze–thaw process using different freezing rates and different pretreatments was analysed, in order to select the best strategy for optimum preservation of the textural characteristics of pre‐frozen potato. Ten blanching conditions were tested and a two‐step blanching process with calcium chloride (0.07 g mL^?1) proved the most effective in protecting the tissue after a freeze–thaw process (maximum load force around 10–55% of the raw tissue, depending on potato batch, for air‐blast freezing and 20–60% for immersion freezing). Vacuum impregnation at 100 and 400 mbar, even when followed by different pre‐drying treatments to remove excess water, was very detrimental to resistance to a freeze–thaw process (maximum load force below 10% of the raw tissue for air‐blast freezing and below 20% for immersion freezing). Microstructure analysis confirmed better tissue integrity retention with ethyleneglycol immersion freezing instead of air‐freezing. Differences were found between batches with a 6‐month difference in storage time, indicating that the fresher batch was more suitable for freezing.     

Use of ultrafiltration for preparing improved tomato pulp

The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice.
Both hot- and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced.