基于累积损伤理论的土石坝地震永久变形分析

以龙冈的在不规则荷载作用下土体应变的累积损伤理论为基础,提出了基于累积损伤理论的土石坝地震永久变形分析方法。采用大型静力和动力三轴仪,对某土石坝筑坝材料的静动变形特性进行了试验研究,确定了筑坝材料的静力和动力应力应变关系、累积应变模型和相应的材料参数。利用该方法,分别对在日本2008年6月14日岩手—宫城内陆M7.2级地震作用下该土石坝的在建坝体和竣工后坝体的地震永久变形特性进行了研究。结果表明：在建坝体的坝内沉降计算值与现场实测值基本吻合,并且通过与其它土石坝实测值的比较,说明竣工后坝体的坝顶沉降预测值在合理范围之内。     

Effects of Microwave Heating on the Molecular Species of Soybean Triacylglycerols

Microwave heating of whole soybeans resulted in an apparent increase of the total lipids. Molecular species of triacylglycerols were isolated from total lipids by a combination of silicic acid column chromatography and AgNO₃-thin layer chromatography (TLC). Fifteen molecular species of triacylglycerols were still found in whole soybeans following heat treatment. Microwave heating for about 5 min did not change all molecular species of soybean triacylglycerols nor cause a loss of unsaturated heat fatty acids. However, heat treatment for 8 min significant decrease not only in molecular species containing more than four double bonds, but also in the amount of diene and triene present in a triacylglycerol.     

日本水坝的安全管理和地震安全评价

日本是一个地震多发的国家,而特殊的地形又决定了水坝在其经济社会发展中具有重要的地位,因此水坝的安全管理和地震安全评价就成为一个至关重要的方面.     

Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat

A synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio, satisfactorily reproduced the taste of the natural extract except for a slight lack of body and mildness. A series of taste panel assessments on synthetic extracts prepared by omitting or adding extractive component(s) were carried out by a triangle difference test and changes in taste profile were assessed. Only 12 components, Ala, Arg, Glu, Gly, glycine betaine, AMP, CMP, GMP, Na⁺, K⁺, Cl^?, and PO₄^3-, were found to contribute more or less toward producing the characteristic taste of the snow crab.     

Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans

Whole soybeans at different moistures (8.6, 24.3, and 49.7%) were heated by exposure to microwaves at frequency of 2,450 MHz. The trypsin inhibitor in soybeans at 24.3% moisture, soaked for 1 hr, was completely inactivated after treatment for 4 min, which was shorter than the heating period (6 min) needed for unsoaked soybeans. However, the trypsin inhibitor in soybeans at 49.7% moisture, soaked for 5 hr, was not completely inactivated even after heating for 12 min. The loss of molecular species of soybean triglycerides containing more than four double bonds in a triglyceride was less for soaked soybeans than for soybeans before soaking (8.6% moisture).     

Preparation of Bi4Ti3O12 Powders in the Presence of Molten Salt Containing LiCl

The reaction between Bi₂O₃ and TiO₂ in molten LiCl-KCl was examined with special emphasis on the reaction mechanism and the size of Bi₄Ti₃O₁₂ particles. The oxides reacted with LiCl to form an intermediate compound, which changed into Bi₄Ti₃O₁₂ on extended heating. Potassium chloride retarded the reaction between the oxides and LiCl and promoted the change from the intermediate compound to Bi₄Ti₃O₁₂. Bi₄Ti₃O₁₂ particles prepared in the flux were platelike, irrespective of the preparation conditions, but their size depended on reaction temperature and time, the ratio of LiCl to KCl, and the amount of flux.     

MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-α-AMINO ACIDS AND 5'-NUCLEOTIDES

SUMMARY— Intensity of glutamate-like and/or inosinate-like taste (umami in Japanese) of various flavor amino acids and flavor nucleotides was studied using sensory analysis and always found proportional to that of monosodium glutamate (MSG) and disodium 5'-inosinate (IMP), respectively. By application of this fact to a previously obtained equation expressing the relationship between the taste intensity of MSG-IMP mixture and that of MSG alone, the intensity of umami of the mixture of any flavor amino acids and nucleotides could be expressed as an elementary equation: y = u +γ uv, where u and v are the concentrations of amino acids and nucleotides in terms of the concentrations of MSG and IMP, respectively, in the mixture; y is the equivalent concentration of MSG alone; and γ is a positive constant. Interrelationships within each group of substances were additive.     

TiAl单晶中〈011]超点阵位错滑移的临界分切应力(CRSS)与晶体取向的关系

γ—ＴｉＡｌ单晶中,＜０１１］超点阵位错的运动方向同晶体取向有关、当沿极射投影图００１一１１０—０１０单位三角形的００１－１１１－０２１区域中的取向变形时,ＳＩＳＦ偏位错为领先位错;而沿三角形中其余区域中的取向变形时,ＡＰＢ偏位错为领先位错．在反常温度区域中（即超点阵位错开动的温度范围内）,前者的ＣＲＳＳ较高,形变的热激活焓也较高,＜０１１超点陈位错的脱钉过程更为困难,造成ＣＲＳＳ反常上升的速率较快．