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51.
简要分析了我国化工产业技术发展的现状、背景 ,提出了“十五”期间我国化学工业产业技术发展的重点和政策措施 相似文献
52.
Michio Kumagai Kanako Ishikawa Jiao Chunmeng 《Lakes & Reservoirs: Research and Management》2002,7(4):345-348
We have examined two aspects of the dynamics and biogeochemical significance of the physical environment in Lake Biwa. One is the horizontal distribution of cyanobacteria as it relates to the ‘first gyre’ in the north basin of Lake Biwa. We could easily measure the first gyre using a vessel‐mounted acoustic doppler currents profiler. We were able to quantify the dynamics of the horizontal and vertical structure of currents and water temperature of this gyre. The first gyre did not remain at a fixed position; it moved north and south according to the growth of the gyre. This may play a role in the redistribution of cyanobacteria from place to place in the north basin. The second important environmental dynamic we measured was oxygen consumption rates from 1994 to 2000. We found that the minimum oxygen concentration in the hypolimnion has a clear inverse relationship with the apparent oxygen consumption rates in the 80–85 m depth layer. As a reduction in oxygen concentration in the hypolimnion can have a serious impact on benthic organisms, we concluded that the Lake Biwa environment should be monitored carefully and systematically. 相似文献
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54.
采用X射线荧光、X射线衍射、金相显微镜和扫描电镜等分析方法 ,通过对微波管陶瓷材料的理化分析 ,对俄罗斯陶瓷及其金属化技术进行了研究 ,并对化学成分和显微结构对性能的影响作了初步的讨论。 相似文献
55.
腈纶纤维上油率的稳定控制 总被引:1,自引:0,他引:1
从油剂泵、皮辊和钢罗拉等设备构件运行状态考虑,探讨了腈纶纤维上油率的稳定控制问题。 相似文献
56.
The changes to the chemical senses of taste and smell that accompany ageing are widely documented, and there has been some evidence that these changes may influence food preferences of the older consumer. However, little is known about the loss of function of the residual senses of texture and chemical irritant perception and how such losses influence food preferences. A consumer panel comprising a young (20–35 years) and an older (>65 years) age cohort was recruited and sensory tests were conducted to determine perceived intensity, preferences and the possibility of cross modal interaction between the sensory modalities of chemical irritation and texture. Liquid, semi-solid and solid food systems were studied to enable comparisons to be drawn. Older consumers were less capable of discriminating between chemical irritation and texture stimuli, indicating loss of sensory function, but there was indication that higher levels of chemical irritation were preferred among older consumers in some texture types. 相似文献
57.
根据化肥建设项目经济效益后评价的概念特点,对化肥建设项目经济效益后内容及其指标体系设置的原则进行了研究,并建立了一套具有可操作性的化肥建设项目经济效益后评价指标体系。 相似文献
58.
Gibbs energies of formation of CoF2 and MnF2 have been measured in the temperature range from 700 to 1100 K using Al2O3-dispersed CaF2 solid electrolyte and Ni+NiF2 as the reference electrode. The dispersed solid electrolyte has higher conductivity than pure CaF2 thus permitting accurate measurements at lower temperatures. However, to prevent reaction between Al2O3 in the solid electrolyte and NiF2 (or CoF2) at the electrode, the dispersed solid electrolyte was coated with pure CaF2, thus creating a composite structure. The free energies of formation of CoF2 and MnF2 are (± 1700) J mol−1; {fx37-1} The third law analysis gives the enthalpy of formation of solid CoF2 as ΔH° (298·15 K) = −672·69 (± 0·1) kJ mol−1, which compares with a value of −671·5 (± 4) kJ mol−1 given in Janaf tables. For solid MnF2, ΔH°(298·15 K) = − 854·97 (± 0·13) kJ mol−1, which is significantly different from a value of −803·3 kJ mol−1 given in the compilation by Barinet al. 相似文献
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