程控电话交换机利用MODEM进行远端维护之我见

随着我国通信现代化建设的发展，全军程控电话网傲为一系统工程，现在已经初步建立起来了。为了及时有效地管理和维护这个电话网，提高部队的通信保障能力，各个军区都相继成立了程控自动电话网控中心。网控中心的任务：1．管理电话网，协调网内各要素的通信美系。2．指导网内各个程控电话分局进行故漳排除，保证网内的各个程控电话分局安全运行工作。3．定期潞试网内程控电话局设备的通信性能指标及工作状态，为各级通信部门领导和首长作决策提供依据，为制定和调整发展规划提供依据。     

黄铜—橡胶粘合中钴盐和间苯二酚粘合剂的作用

利用酚苄明结构中氯乙胺的活性，结合一些钙拮抗剂含乙二胺结构的特征，设计合成了５个酚苄明衍生物。初步药理结果有明，氛事成的比合物在１０＾－５ｍｏｌ／Ｌ时对高血钾引起的细胞内钙升高具有一定的抑制作用，体外抑制血小板聚集的作用其ＩＣ５０在１０＾－４－１０＾－５ｍｏｌ／Ｌ。     

采矿自动化机器人系统的开发

本文介绍了加拿大国际镍有限公司等单位合作开展矿山自动化计划可行性研究的情况；说明了采自动化人工智能和机器人系统的发展情况；指出了矿山自动化计划实施的可行性，战略意义和最终效果，以及增强商业竞争能力和发展高新技术产业的重要性。     

大型天然气水合物储层中甲烷的实地直接测量

介绍了对大西洋西部布莱克海岭沉积层天然气水合物和游离中中甲烷的实地直接测定结果。     

The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat product

The adhesion between meat pieces in meat products, varied by the addition of different concentrations of a crude myosin solution, was measured by a trained sensory panel and by two instrumental tests: tensile adhesive strength (TAS) and punch and die. A consumer trial was used to find which level of adhesion was preferred. Results from the sensory panel showed that the adhesion could be detected as highly significant (P < 0·001) differences in three tactile measurements and in the two eating qualities, ease of fragmentation and rubberines. TAS measurements gave larger differences between treatments than punch and die, and had very high correlations with ease of fragmentation and crumblines on cutting. The small consumer study revealed no overall preference for any one product. Hence, although differences in adhesion between meat pieces in a meat product are detectable subjectively and can be measured objectively by TAS tests, preference for any particular strength varies between individuals.     

Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins

Beef strip loins were packaged and stored for up to 28 days at 3°C in high-oxygen barrier film under vacuum and in 100% CO(2), 40% CO(2)/60% N(2) and 20% CO(2)/80% O(2). As storage progressed, loins packaged and stored in 20% CO(2)/80% O(2) developed strong off-odors. 1-hexene, methyl thiirane, ethyl acetate, benzene and 1-heptene were detected in these packaged loins beginning at 7 to 14 days of storage. With the exception of 1-hexene, these compounds were not consistently detected in loins stored in vacuum, in 100% CO(2), or in 40% CO(2)/60% N(2), and these packaged loins developed much less off-odor during storage than loins packaged and stored in 20% CO(2)/80% O(2). A large number of volatile compounds from the headspace of the packaged loins originated from the packaging material. Lactobacillus plantarum became the dominant flora on loins stored under vacuum and under 40% CO(2)/60% N(2) while Leuconostoc mesenteroides subsp. mesenteroides predominated in loins stored in 100% CO(2). Pseudomonas putida eventually dominated on loins stored in 20% CO(2)/80% O(2).