WGS-84和BJ54坐标转换问题的分析

文章介绍了从GPS定位结果至平面坐标的两种转换模型,即平面转换模型和空间转换模型.通过实例,比较了它们的转换精度.并得出了一些有益的结论.     

Befugnis; Baumeister; Pflasterergewerbe

Für die Prüfung des "geringen Umfanges" im Sinne des § 32 Abs 1 Z 2 GewO ist bei Kernt?tigkeiten des Pflasterergewerbes auf die wirtschaftliche Unterordnung sowie auf den Inhalt der erg?nzenden Leistungen und deren Gesamtumfang abzustellen.     

Crystallography of TiSi2 (C54) epitaxy on (111)Si and (001)Si surfaces

Following the success in understanding the textures in TiSi₂ (C49) epitaxy on (001)_Si surface using the edge-to-edge matching model that was originally developed for predicting the crystallographic features of diffusion-controlled phase transformations in solids, the present work applies this model to understand the in-plane texture in TiSi₂ (C54) thin films on Si single crystal surfaces and to explain why its epitaxial growth is more favoured on (111)_Si than on (001)_Si. Based on the actual atomic spacing along the matching directions across the interface between the thin films and the substrate, the model predicts most of the experimentally observed orientation relationships (ORs) and that the preferred order among the different systems is C49/(001)_Si system > C54/(111)_Si system > C49/(111)_Si system ≅ C54/(001)_Si system. The model has strong potential to be used to develop new thin film materials.     

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23MnNiMoCr54链条钢在使用过程中从焊缝接头处发生了断裂。对产生断裂的现象进行了详细分析,运用光谱仪、氧氮分析仪、扫描电镜和电子探针等仪器对试样进行了观察。研究结果表明,试样的化学成分、低倍分析、硬度分析均满足国标要求,断裂发生在焊缝处是由于外来Cu的进入引起晶界弱化,晶界强度急剧下降,从而导致焊接接头处发生断裂。为此,应对焊接工艺过程进行严格规范控制,提高焊缝处质量。     

Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

The gluten protein network is of great importance for pasta cooking quality. Redox agents were used as a tool to impact the protein network formation during laboratory scale fresh pasta making (mixing and sheet rolling) and cooking. SE- and RP-HPLC data showed that disulphide bonds are formed in the pre-existing gluten protein network during cooking of fresh pasta and that, in the process, glutenin polymerisation occurs faster than gliadin–glutenin copolymerisation. The thiol blocking agent N-ethylmaleimide (245 ppm, expressed on semolina, dry basis) and, to a lesser extent, the oxidising agent potassium iodate (70 ppm), hindered glutenin polymerisation and gliadin–glutenin copolymerisation during cooking. However, the introduction of reactive thiol groups, by addition of the reducing agent glutathione (100 ppm), resulted in faster gliadin–glutenin copolymerisation during cooking.     

Ba_4Nd_(9.33)Ti_(18)O_(54)微波介质陶瓷的微波合成及其低温烧结

采用微波加热合成了Ba4Nd9.33Ti18O54(BNT)微波介质固溶体陶瓷粉末,研究了微波加热工艺对BNT陶瓷相组成与微观形貌的影响。结果表明:微波加热相比于常规加热可以实现BNT陶瓷的低温快速合成;通过添加质量分数45%的B2O3-SiO2-CaO-MgO(BS)玻璃实现了BNT陶瓷于875℃烧结致密化。1 100℃微波合成的BNT陶瓷加BS玻璃烧结后具有最佳性能:εr=35.8,tanδ=12×10–4,σf=103.7 MPa,λ=2.576 W/(m.K)。     

Adaptation behaviours across ecosystems under global warming: A spatial micro‐econometric model of the rural economy in South America*

This paper develops a spatial rural economy model of adaptation to climate change that accounts for a multitude of rural enterprises across a diversity of ecosystems in South America using household surveys. We model adoptions of crops, livestock, and forests. Both specialized and diversified enterprises are modelled. This paper finds that livestock, forests, and a diversification into crops, livestock, and forests are key adaptation strategies. Under the UKMO (United Kingdom Meteorological Office) scenario, a livestock‐only enterprise would expand by 4 per cent, a crops‐livestock‐forests by 3 per cent, and a forests‐only by 3 per cent. Adaptation behaviours are closely tied with ecosystem changes under global warming. A livestock‐only would increase especially in the grasslands. A crops‐livestock‐forests enterprise expands into xeromorphic forests. A crops‐livestock expands in Andean grasslands and tall grasslands. A forests‐only expands in the coasts and woody zones. A crops‐only enterprise decreases across South America. Resumen Utilizando encuestas a hogares, en este artículo se desarrolla un modelo espacial de economía rural para la adaptación al cambio climático, con la capacidad de representar una gran cantidad de empresas rurales dentro de una diversidad de ecosistemas en América del Sur. Se modeliza la adopción de cultivos, ganado y bosques. Se modelizan tanto empresas especializadas como diversificadas. El artículo encontró que el ganado, los bosques, y una diversificación en cuanto a cultivos, ganado y bosques son estrategias claves de adaptación. Bajo un escenario propuesto por la Oficina Meteorológica del Reino Unido (UKMO, siglas en inglés), una explotación dedicada solamente a la ganadería aumentaría en un 4 por ciento, una dedicada a cultivos‐ganadería‐bosques un 3 por ciento, y una dedicada exclusivamente a bosques un 3 por ciento. Los comportamientos para la adaptación están estrechamente ligados a cambios en los ecosistemas debidos al calentamiento global. Una explotación exclusivamente ganadera aumentaría especialmente en el ecosistema de pastizal. Una explotación de cultivos‐ganadería‐bosques podría expandir en bosques xeromórficos. Una explotación basada en cultivos‐ganado expandiría en áreas de pastizales Andinos y pastizal alto. Las explotaciones basadas solamente en bosque expandirían en las costas y zonas boscosas. Una explotación exclusivamente de cultivos disminuiría en América del Sur.      

合成嗜热酸性淀粉酶的毕赤酵母表达

把密码子优化后的超耐热酸性α-淀粉酶的基因BD5088,引入载体pPIC9K中,将正确构建的重组质粒pPIC9K-BD5088转化毕赤酵母GS115细胞,得到酵母工程菌株。在酵母α-Factor及AOX1基因启动子和终止信号的调控下,重组超耐热酸性α-淀粉酶PrBD5088在甲醇酵母中大量表达并分泌到胞外。该酶受甲醇的严格调控和诱导,在诱导培养5 d后酶活力达到最大值,表达量可达到约200 mg/L。与原核表达产物ErBD5088相比,PrBD5088的酶学性质发生了一定的改变。其最适反应温度由80℃增加到90℃。最适反应pH值仍为pH5.6,但范围更宽,在pH值5.0～6.5之间,其相对酶活在90%以上,在pH4.0～8.0范围内酶活性保留50%以上。而ErBD5088则只在pH5.0～7.0范围内能维持活性的50%以上。且PrBD5088的温度稳定性远高于ErBD5088。PrBD5088在100℃条件下热处理1 h仍具有80%以上的酶活力,而ErBD5088相同条件下的半衰期只有20 min。此外,Ca2+和Zn2+对维持rBD5088活性和稳定性会产生轻微促进作用,该酶的这些优点使其非常适于在工业生产上应用。SDS-PAGE测得该酶的分子量为56 ku,高于原核表达的酶蛋白。重组α-淀粉酶PrBD5088不存在N-连接的糖基化,但是存在O-连接的糖基化现象。本实验结果表明O-连接糖基化可适当提高PrBD5088的热稳定性、最适温度和酸性pH条件下酶活性。     

肉制品发酵剂清酒乳杆菌54的研究

高质量的发酵肉专用发酵剂是工业化生产发酵肉的关键。对从发酵肉中分离的可作为发酵剂的清酒乳杆菌54的发酵条件、5L自控发酵罐的放大试验、不同保护剂对清酒乳杆菌54存活的影响及菌株安全性等方面进行了研究。结果表明:采用3#发酵培养基,培养温度37℃,用2mol/L的NaOH作为中和剂,控制发酵液的pH于6.4,发酵周期16h,发酵液中活菌数最高可达5.0×109cfu/mL。冻干保护剂以海藻糖最好,冻干后活菌数达1×1011cfu/g。发酵剂菌株经动物毒性试验表明属无毒级微生物。     

WGS-84到北京54坐标转换精简模型修正方案的研究

GPS测量所获得的数据建立在WGS-84空间直角坐标系之上,而目前使用的坐标为高斯平面直角坐标,就一种精简的从WGS-84坐标到北京54坐标的转换模型进行修正量改进,使模型更趋完善,从而提高定位的准确度。