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。     

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.     

Studies on the Physical and Chemical Properties of Kiwi Fruit Starch

The kiwi fruit starch consisted of small round granules with an average size of 5.5μ, and was composed of 14.4% moisture, 0.17% crude protein, 0.11% lipid and 0.14% ash. The phosphorus, content was 25.5 mg/100g, which was the highest concentration of the minerals. The amylose content was 10.8% and the X-ray diffraction pattern was B-type. The gelatinization temperature, obtained by DSC measurement, was 72°C. The properties of the fully gelatinized form and the low degree of retrogradation were observed by ¹³C-NMR analysis. Free fatty acids detected in the lipid component of the starch were oleic, palmitic, linolenic, linoleic, and stearic acids.     

Preparation of Fermented Soybean Curd using Stem Bromelain

Preparation of fermented soybean curd using stem bromelain as coagulant of soy milk and an enzyme to improve the taste was investigated. After 60 days at 15°C ripening reached approximately 30-40% in curds which had stem bromelain added. The amino acids liberated in highest concentration were glutamic acid, leucine, lysine, alanine, and phenylalanine. Proteolytic activity from stem bromelain remained in the ripened curds, and activity from microorganisms appeared upon ripening. The recoveries of curds which had stem bromelain added were lower than that of a curd, which did not contain any stem bromelain.     

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．