除盐水装置酸性腐蚀分析及综合防治

对除盐水装置产生酸性腐蚀的原因和危害做了综合的分析,并从设备管理和工艺管理等方面对防治危害提出了科学的手段和措施.     

14C labelling of lignins of normal and bm3 maizes for fermentation studies

[U-¹⁴C] phenylalanine (phe*) and [O¹⁴CH₃] sinapic acid (sin*) were infused into the cut ends of normal and bm3 maizes (anthesis stage) under or above the last node or at mid-internode, with or without the leaf, in light or in darkness. Radioactivity was measured in the organs, and in phenolic constituents of the cell wall and saponified residues of the bases and tops of the apical inter-node. In both maize genotype labelled under the node the radioactivity was distributed more evenly in the organs with sin* than with phe*. Infusion above the node and at mid-internode greatly increased radioactivity in the bases and tops, respectively. Removal of the leaf only slightly increased the radioactivity, mainly in the bases, and no clear-cut effect of darkness was observed. Phe* labelled the phenolic acids and the three lignin units, but the syringyl units of bm3 maize were only slightly labelled. Sin* specifically labelled the syringyl units, which represented the least condensed fraction of lignins. Both the native and labelled lignins were highly alkali soluble. There were differences in lignin biogenesis between the bases and tops, and between normal and bm3 maizes. The newly formed lignins were slightly different from the native lignins but had similar types of heterogeneity, with variations in the internode and between genotypes similar to those in native lignins. Provided due allowance is made for the distinguishing characteristics of newly formed lignins, the [¹⁴C-lignin] cell walls, which are strongly labelled on complementary structures, seem suitable model substrates for fermentation studies.     

Evaluation,modification and comparison of two rapid assays for cyanogens in cassava

Two rapid semi-quantitative assays for total cyanogens in cassava were evaluated. These were the well-known rapid picrate paper test, and a recently proposed rapid paper test involving the reagent tetra base (TB, 4,4′- methylenebis-(N, N-dimethylaniline)). A precise colorimetric assay was used as a control in the evaluative work. After primary evaluation, both assay methods underwent some modification regarding the interpretation of sample scores. As a result, the reliability of the picrate assay was greatly improved. The TB assay was modified in the interests of safety. Evaluation of this assay over a range of temperatures between 20 and 35°C showed no significant temperature effects upon performance when the new scoring interpretation system was used. The level of endogenous linamarase activity in the sample was found to be an influential factor in rapid assay performance. In a series of comparative trials in three distinct ecosystems, the newly modified picrate assay produced correct results in 68% of cases. This compared with 66% of results correct in the TB assay. It was observed that the TB assay performed more reliably with low cyanogen samples, whilst the picrate assay was more reliable with intermediate cyanogen samples.     

Al(H_2PO_4)_3和H_3PO_4改性AlN粉末的研究

采用机械球磨法,以Al(H2PO4)3和H3PO4为改性剂,制备了具有较高抗水解能力的AlN粉末,研究了改性AlN粉末在水基球磨过程中的稳定性。通过XRD,FT-IR,SEM,TG-DSC和氮含量测定对改性前后AlN粉末进行了表征。改性AlN粉末在60℃水中浸泡24h后,其w(N)为32.97%,且其XRD谱中未发现Al(OH)3相,其抗水解能力得到显著提高。改性AlN粉末在水中高速球磨16h后,其w(N)约为32%,AlN悬浮液的pH值约为6,说明改性AlN粉末在水中球磨过程中具有较好的稳定性。     

基于杂波密度估计的联合概率数据互联算法

联合概率数据互联(JPDA)算法能很好地解决密集环境下的多目标跟踪问题。在该算法基础上,人们又提出了多传感器联合概率数据互联(MSJPDA)算法和一些基于JPDA的修正算法。在联合概率数据互联算法中,有一个很重要的参数就是杂波数密度(或波门内虚假量测期望数),然而在许多实际情况中,这个参数是很难获取的。针对这一问题,提出了一种修正的联合概率数据互联算法,该算法通过实时地调整这一参数来获得对目标较为准确的估计结果。最后,给出了算法的仿真分析。     

Malic Acid Analysis in Cucumber Juice and Fermentation Brines in the Presence of Interfering Fructose

A procedure was developed for HPLC analysis of malic acid in the presence of an interfering fructose peak with an Aminex HPX-87H column. Fructose in cucumber juice or fermented cucumber brine was reduced to mannitol and sorbitol with sodium borohydride. The sugar alcohols eluted after malic acid and did not absorb light at 210 nm so that malic acid could be quantitatively determined either by refractive index or ultraviolet detectors. Lactic acid, acetic acid, and ethanol could also be determined in the sample after reduction of fructose.     

D-Erythroascorbic Acid in Bakers'Yeast and Effects on Wheat Dough

Extraction of hydrated and freeze-dried bakers’yeast yielded ～ 50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D-EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour-water dough containing 82 ppm D-EAA or 100 ppm Lcysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread.     

Modified Atmosphere Packaging Protects Market Quality in Broccoli Spears Under Ambient Temperature Storage

Broccoli spears were packaged using a semipermeable polymeric film and stored 96 hr at 20°C. CO₂ and O₂ concentrations within the packages equilibrated to about 9 and 3%, respectively. Relative to non-packaged spears, ascorbic acid, chlorophyll and moisture retention were greater; and peroxidase activity was lower in packaged broccoli. No differences were found in total aerobic microbial population growth or Instron shear values between packaged and control spears.     

Pantothenic Acid and Biotin Retention in Cooked Legumes

Samples of legumes were analyzed raw for panfothenic acid and biotin. Pooled samples were prepared in one of three cooking times: 20, 90 or 150 min. For each cooking time legumes were presoaked with a short or long soak treatment. Average pantothenic acid retention in those cooked 20 min was 76% without pre-soak, 33% for short, and 44% for long soak. Biotin retention was 95% without pre-soak, 86% for short and 90% for long soak. In the 90 min group, retention differed between short soak and long soak for pantothenic acid (40% vs 58%), but not for biotin (98% vs 92%). No difference (P > 0.05) occurred in retention between short soak and long soak in the 150 min group for either nutrient. Biotin losses were minimal compared to pantothenic acid and methods of preparation could affect vitamin retention in legumes.