煤炭资源型城市转型模式研究：以徐州贾汪区为例

煤炭资源型城市为我国经济发展提供了重要的资源和能源支持,研究资源型城市转型的经验模式对调整区域经济结构、确保社会稳定和改善生态环境具有重要的实践意义。本文采用文献综述法和实证分析法,研究我国东部煤炭资源枯竭型城市转型所面临的共性难题,并以徐州贾汪区转型探索经历为例,总结城市转型的"徐州贾汪区模式",主要包括放大正向外部效应、长期坚持矿地融合、大力建设矿区社会生态系统恢复力三条路径。研究结果表明,煤炭城市转型发展的共性问题相互联系、相互影响,是一个系统性难题,必须引入系统性思维。我国东部矿区普遍人口密集,农业发达、沉陷积水是最主要的共性特征,煤炭开采产生的社会问题、经济问题、生态问题、环境问题基本相同,转型发展模式值得互鉴。     

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

浅谈深基坑支护地下连续墙的质量控制

结合工程实际,阐述了深基坑支护地下连续墙施工监理质量控制要点。在深基坑支护地下连续墙的质量控制过程中,按照施工顺序流程,主要从检查导墙质量、检查引孔情况、检查泥浆质量、检查成槽质量、检查地下连续墙钢筋笼制作质量、检查钢筋笼的吊放准备工作及旁站吊放、检查锁口管的吊放、旁站检查地下连续墙混凝土灌注、及地下连续墙槽底注浆质量控制这些方面进行质量过程控制。加强深基坑支护地下连续墙的质量控制,旨在确保施工质量和提高施工监理人员的工作能力。     

Adaptive backstepping repetitive learning control design for nonlinear discrete‐time systems with periodic uncertainties

This paper addresses a tracking problem for uncertain nonlinear discrete‐time systems in which the uncertainties, including parametric uncertainty and external disturbance, are periodic with known periodicity. Repetitive learning control (RLC) is an effective tool to deal with periodic unknown components. By using the backstepping procedures, an adaptive RLC law with periodic parameter estimation is designed. The overparameterization problem is overcome by postponing the parameter estimation to the last backstepping step, which could not be easily solved in robust adaptive control. It is shown that the proposed adaptive RLC law without overparameterization can guarantee the perfect tracking and boundedness of the states of the whole closed‐loop systems in presence of periodic uncertainties. In addition, the effectiveness of the developed controller is demonstrated by an implementation example on a single‐link flexible‐joint robot. Copyright © 2014 John Wiley & Sons, Ltd.     

125I粒子条联合胆道支架植入治疗恶性梗阻性黄疸22例疗效分析

【摘要】　 　目的 研究和探讨125I粒子条联合胆道支架植入治疗恶性梗阻性黄疸的临床疗效。方法 2011年6月—2013年9月收治恶性梗阻性黄疸患者40例。行胆道支架植入术治疗患者18例，为对照组；采用125I粒子条联合胆道支架植入患者22例，为观察组。两组均采用经皮肝穿刺胆道引流（PTCD）并胆道支架植入。结果 观察组与对照组的平均胆道开通时间分别为（8.7 ± 0.7）和（6.2 ± 0.4）个月，两组比较差异有统计学意义（P < 0.05）。观察组与对照组术后平均生存时间分别为（11.4 ± 0.8）和（8.7 ± 0.5）个月，生存时间的差异有统计学意义（P < 0.05）。术后近期疗效及并发症两组之间的比较无明显差异（P > 0.05），但是远期疗效有显著差异（P < 0.05）。结论 与对照组相比，观察组的术后生存时间及胆道开通时间明显延长，对于125I粒子条联合支架治疗恶性梗阻性黄疸值得进一步临床研究。
     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

Properties and applications of β‐glycosidase from Bacteroides thetaiotaomicron that specifically hydrolyses isoflavone glycosides

To modify the glycan part of glycosides, the gene encoding β‐glycosidase was cloned from Bacteroides thetaiotaomicron VPI‐5482. The cloned gene, bt_1780, was expressed in Escherichia coli MC1061 and the expressed enzyme was purified using Ni‐NTA affinity chromatography. The purified enzyme, BTBG, showed optimal activity at 50 °C and pH 5.5. Interestingly, this enzyme did not have any hydrolysing activity on ordinary β‐linkage–containing substrates such as xylobiose, lactose and cello‐oligosaccharide, but specifically hydrolysed isoflavone glycosides such as daidzin, genistin and glycitin. Compared to a commercial beta glucosidase, BTBG selectively hydrolysed isoflavone glycosides in soybean extract mixture solution. These results suggest that BTBG may be a specialized enzyme for the hydrolysis of glycosides and that the substrate specificity of BTBG is applicable for the bioconversion of isoflavone glycosides in the food industry.