Reciprocal Relationships Between Collective Efficacy and Team Performance in Women's Ice Hockey.

This study examined reciprocal relationships between collective efficacy and team performance over a season of competition in women's intercollegiate ice hockey within weekends where the opponent was constant for 2 games. Collective efficacy beliefs within 12 teams were assessed prior to both games for at least 7 weekends. Team performance indexes produced an overall measure of performance for each game. The average influence of Saturday collective efficacy on Saturday performance was moderate and positive after controlling for Friday performance. The average influence of Friday performance on Saturday collective efficacy was small and positive after removing the influence of Friday collective efficacy from Friday performance. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

单桩腿有限元分析

为保证桩腿在冬季冰区海域的安全使用,对桩腿结构进行冰载荷作用下的强度分析。应用ANSYS软件建立桩腿、地基、冰相互作用的仿真计算模型,实现桩腿的力学分析。对桩腿进行了强度校核,计算出冰载荷作用下桩腿的变形及其应力状态。计算结果表明,桩腿在此冰载荷作用下强度满足安全要求。     

Satellite SAR Remote Sensing of Great Lakes Ice Cover,Part 2. Ice Classification and Mapping

During the 1997 winter season, shipborne polarimetric backscatter measurements of Great Lakes (freshwater) ice types using the Jet Propulsion Laboratory C-band scatterometer, together with surface-based ice physical characterization measurements and environmental parameters, were acquired concurrently with Earth Resource Satellite 2 (ERS-2) and RADARSAT Synthetic Aperture Radar (SAR) data. This polarimetric data set, composed of over 20 variations of different ice types measured at incident angles from 0° to 60° for all polarizations, was processed to radar cross-section to establish a library of signatures (look-up table) for different ice types. The library is used in the computer classification of calibrated satellite SAR data. Computer analysis of ERS-2 and RADARSAT ScanSAR images of Great Lakes ice cover using a supervised classification technique indicates that different ice types in the ice cover can be identified and mapped, and that wind speed and direction can have an influence on the classification of water as ice based on single frequency, single polarization data. Once satellite SAR data are classified into ice types, the ice map provides important and necessary input for environmental protection and management, ice control and ice breaking operations, and ice forecasting and modeling efforts.     

NUMERICAL SIMULATION OF STREAMBED HEAT TRANSFER

１．　ＩＮＴＲＯＤＵＣＴＩＯＮＴｈｅｓｉｍｕｌａｔｉｏｎｏｆｓｔｒｅａｍｗａｔｅｒｔｅｍｐｅｒａｔｕｒｅｉｓｓｉｇｎｉｆｉｃａｎｔｌｙｉｍｐｏｒｔａｎｔｆｏｒｔｈｅｓｔｕｄｙｏｆｎｕｍｅｒｉｃａｌｍｏｄｅｌｉｎｇｏｆｒｉｖｅｒｉｃｅｐｒｏｃｅｓｓｅｓ［１］　．Ｈｉｓｔｏｒｉｃａｌｌｙ，ｔｈｅｍａｔｈｅｍａｔｉｃａｌｍｏｄｅｌｉｎｇｏｆｔｈｅｔｒａｎｓｐｏｒｔａｎｄｆａｔｅｏｆｈｅａｔｉｎａｗａｔｅｒｂｏｄｙｈａｓｂｅｅｎｔｈｅｓｕｂｊｅｃｔｏｆｅｘｔｅｎｓｉｖｅｓｔｕｄｙｆｏｒｖａｒｉｏｕｓｒｅ…     

Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storage

The flow ice system including ozone (OFI condition) was tested for slaughtering and storage (up to 16 days) of farmed rainbow trout (Oncorhynchus mykiss). Lipid damage analyses were carried out and compared to sensory acceptance and instrumental colour changes. Comparison to individuals processed with the flow ice system in the absence of ozone (FI condition) was undertaken. Rainbow trout slaughtered and chilled under FI and OFI conditions showed a low lipid damage development, according to lipid oxidation and hydrolysis events and lipid composition (polyunsaturated fatty acids, phospholipids and endogenous antioxidants) changes. Additionally, both icing conditions led to largely good quality and shelf life times and to the absence of changes in colour properties. It is concluded that flow ice as such, or including the presence of ozone, can be considered as ideal strategy to be employed as slaughtering and storage system during the commercialisation of the actual farmed species. The ozone presence has shown some profitable effects as leading to an extended shelf life time by quality retention of several sensory parameters; in contrast, some negligible negative effects could be observed on the secondary and tertiary lipid oxidation development. However, the oxidation values reached by individuals kept under OFI conditions cannot be considered as particularly high.     

Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration

Ice recrystallization rates in simple aqueous solutions comprising fructose and a hydrocolloid stabilizer were measured. The stabilizers were an enzyme-modified guar and a non-gelling high methoxy pectin. The stabilizer concentration dependence of the recrystallization rates for both materials was similar in that increasing the concentration resulted in decreasing rates until a point is reached where further addition had no additional effect. That recrystallization rates were reduced by both gelling and non-gelling stabilizers was strongly suggestive that gelation was not a requirement for recrystallization inhibition and another more specific mechanism applies, for example a weak interfacial effect such as adsorption or blocking. This behavior was also seen with locust bean gum and guar and provided further empirical evidence to support the hypothesis that stabilizers adsorb to ice crystal surfaces.     

Thermal conductivity of a dendritic ice layer

Measurements of the thermal conductivities of the frozen layer of aqueous binary solutions have been performed using the transient hot-wire method. Solutions of ethylene glycol and sodium chloride were utilized as the testing fluids, and they were frozen up in the test section in which the platinum wires 40 m in diameter and 170 mm in length were strung. Measurements were carried out under equilibrium at a variety of both the initial concentration of the solution and the temperature of the frozen layer. The expressions of the thermal conductivity of the frozen layer were determined. It was found that the thermal conductivity of the dendritic ice layer was favorably assessed with the Lichteneker's model by introducing the solid fraction under an assumption of the equililbrium within the range of parameters examined.Paper presented at the Tenth Symposium on Thermophysical Properties, June 20–23, 1988, Gaithersburg, Maryland, U.S.A.     

冰花镀锡在金属制品上的应用

在金属制品上获得美丽的结晶冰花,美化生活用品,已越来越为人们所重视。本文对冰花镀锡的电镀液组成,工艺参数的控制,生产过程中的故障排除作出了全面的介绍.     

Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage

Slurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its effect on lipid damage (hydrolysis and oxidation) was evaluated during the chilled storage of a fatty fish species, sardine (Sardina pilchardus). Slurry ice treatment was checked alone and in combination with ozone and compared to traditional flake icing during a 22‐day storage. Different lipid damage indices (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compounds, FR) were checked and compared to sensory assessment and nucleotide degradation (K value). According to lipid hydrolysis (FFA) and oxidation (PV and FR) developments, slurry ice showed an inhibitory effect (p <0.05) on lipid damage during storage, as well as an inhibition of nucleotide autolytic degradation. Ozonised slurry ice did not provide differences (p >0.05) from slurry ice alone when considering lipid hydrolysis, nucleotide degradation and some lipid oxidation indices (PV and FR), although a higher (p <0.05) TBA‐i was observed at day 22 of storage when compared to flake ice and slurry ice treatments. However, a lower (p <0.05) fluorescence development was observed for fish treated under ozonised slurry ice when compared to traditionally iced fish. Sensory assessment showed a higher shelf life for fish samples treated under ozonised slurry ice than for their counterparts under slurry ice (15 d versus 12 d), while flake icing led to a far shorter shelf life (5 d). According to sensory and biochemical (lipid matter and nucleotide) analysis, slurry ice has proved to be a promising technology for damage inhibition and quality retention in a fatty fish species such as sardine. Ozonised slurry ice was also shown to be useful, since a longer shelf life was obtained in the present experiment and a pro‐oxidant effect of ozone on sardine lipids was not proved.     

热媒炉热效率分析与提高

分析了影响热媒炉热效率的主要因素 ,介绍了通过对热媒炉盘管干冰除灰和改进风油比控制方式来提高热效率的方法 ,指出提高热媒炉热效率的主要途径是 :降低排烟温度和空气过剩系数。