EFFECTS OF OIL DROPLETS ON PHYSICAL AND SENSORY PROPERTIES OF O/W EMULSION AGAR GEL

Effects of oil droplets in an agar gel matrix were investigated by mechanical analyses and sensory evaluation. The results for compressive and puncture properties were expressed in terms of relative values. All compressive properties; stress, strain and compressive energy of emulsion gels, as obtained by compression tests, decreased with both increases of oil droplet size and oil volume fraction. The stress, strain and energy of the emulsion gels obtained by puncture tests did not change with an increase in oil droplet size. Results of sensory evaluation showed that the sample containing small oil droplets was harder than that with large oil droplets. On the other hand, the large oil droplet sample was oilier than that with small oil droplets. The sensory evaluations for hardness and oiliness of emulsion gels did not exhibit significant relations to most of the properties of mechanical analyses.     

焊接顺序对厚板焊接残余应力分布的影响

采用试验手段和数值模拟方法研究了不锈钢厚板多道焊的残余应力分布特征．通过比较数值模拟结果和试验测量值，验证了基于Quick Welder软件开发的用于多道焊的热一弹一塑性有限元计算方法．同时，通过数值模拟澄清了焊接顺序对最终残余应力的影响．结果表明，焊接顺序对纵向和横向残余应力有明显影响．焊接顺序不仅显著影响峰值应力的...     

EFFECTS OF OIL DROPLET AND AGAR CONCENTRATION ON GEL STRENGTH AND MICROSTRUCTURE OF O/W EMULSION GEL

The effects of oil droplet size and agar concentration on gel strength and microstructure of emulsion gels were investigated by compression test and cryoscanning electron microscope (Cryo-SEM). At all agar concentrations, the compressive stress values of emulsion gels were lower than those of the oil-free gels. Compressive stress and energy were significantly affected by oil droplet size and agar concentration, but compressive strain was not. SEM observation revealed that the overall volume of void spaces decreased and strand compactness increased with increasing agar concentration. Gels containing oil droplets had some void spaces between the gel network and the oil droplets. The strands of emulsion gels did not cover the oil globules completely, a phenomenon which was also observed for the gel with high agar concentration.     

严寒环境下的人体冷耐受特性实验

第24届冬季奥运会将于2022年2月在中国举行,主会场设在河北省崇礼地区。比赛期间,当地室外日平均气温大约为-17 ℃~-2 ℃。为有效提高户外观赛者热舒适感及观赛体验,把握户外观赛者人体冷耐受特性非常重要。为此,本研究利用北京地区某商业冷库的-14 ℃~-16 ℃人工环境条件,基于北京8名高校学生（4男,4女）开展了人体冷耐受实验,重点研究人体各部位的热反应特征、冷耐受极限时间、以及人体不可忍受时的生理极限阈值等问题。研究结果表明:受试者在-14 ℃~-16 ℃冷暴露环境、且服装热阻约为2.1 clo的实验条件下,手指、脚趾的皮肤温度下降速率最快、冷感最强烈,躯干及四肢部位的皮肤温度下降速率相对较慢、冷感相对较弱;手暴露与手插兜工况下,平均可持续停留时长分别为51、67 min,影响受试者热感觉以及持续停留时间长短的关键因素分别为手指与脚趾皮肤温度,生理极限阈值均值分别为11 ℃、16 ℃,且男女之间无显著性差异（P＞0.05）。研究结果可为严寒环境下人体冷耐受特性及其改善人体热舒适性的局部供暖方法研究,提供基础数据参考。     

Modified peniotron using a TE11 rectangular waveguide cavity

This paper proposes a modified peniotron which is expected to increase both handling power and conversion efficiency compared with the original peniotron, and reports the analytical results or its operational characteristics using some computer simulations. Analytical results assuming the fundamental operation of ω₀ ? ω_c at l0GHz show that an extremely high transverse efficiency of nearly 100% may be attainable over a considerably wide range of output power. The tube uses a TE₁₁ rectangular waveguide cavity instead of the double-pair ridged waveguide cavity used for the original peniotron.     

PROPERTIES OF ANALOGUE NEURAL NETWORKS

Abstract

Spatially discrete analogue neural networks and spatially continuous analogue neural networks are considered in this paper in studying the fundamental properties of analogue neural networks. A model of neural networks is discussed.     

Structure of δ-FeOOH

One of the striking features of δ-FeOOH is the contrast between the scattering of the magnetic moments (from 0.14μn to 0.64μn) and the almost constant Curie temperatures (450°K) of samples prepared under differing conditions. Chemical analyses, X-ray powder patterns, and infrared absorption spectra verified the purity of the samples and the approximate rational formula, Fe_1.0O_1.0(OH)_1.0. X-ray diffraction intensities are more adequately interpreted by postulating the distribution of ferric ions in the two octahedral sites than by the previously proposed tetra-hedral-octahedral site distribution in the hcp oxygen-hy-droxyl lattice. The new model accounts for the magnetic features of the oxyhydroxide.     

Milk Curdling by Rennet under High Pressure

The effect of pressure on milk curd formation initiated by rennet was studied under high pressures. The milk used was a 20% solution of skim milk powder in 0.02M CaCl₂. After holding the milk with rennet at 35°C for given periods under high pressure, up to 1300 kglcm², the extent of proteolytic digestion and the curd tension were measured under atmospheric pressure. Rennet and milk protein were not denatured by pressure under the experimental conditions used. The primary phase reaction of milk curdling by rennet (hydrolysis of casein) was not affected by compression. The secondary phase reaction (core formation of casein micelle aggregates) was delayed under high pressure and the tertiary phase reaction (milk curd formation) was accelerated.     

Increase in Curd Tension of Milk Coagulum Prepared with Immobilized Proteases

Curd tension of milk clotted by nine proteases in immobilized or soluble forms was measured by a curd tension meter. In the curd prepared by trypsin, α-chymotrypsin, papain, thermolysin or alkaline-protease in a soluble form, the increasing rate of curd tension was definitely smaller than that of curd formed by rennet. However, curd tension increased linearly when the extent of proteolysis was controlled by employing these proteases in an immobilized form. The amounts of TCA-soluble nitrogenous compounds and sialic acid released at the beginning of clotting were kept constant throughout the incubation time.     

CrO2-Cr2O3 Phase Boundary Under High O2 Pressures

The phase boundary between CrO₂ and Cr₂O₃ was reinvestigated under high O₂ pressures by using a new type of gas compressor. The boundary curve can be represented as log Po₂= 7.16-(3579/ T ). Using the observed data, Δ G °, Δ H °, and Δ S ° for the reaction 2CrO₂⇋Cr₂O₃+½O₂ were calculated to be: Δ G °= -(1.55/100) T +7.60 kcal/mol, Δ H °= -8.19 kcal/mol, and Δ S °= (-15.8/ T )+0.0155 kcal/mol.