5Cr21Mn9Ni4WNb2N奥氏体耐热钢晶界碳化物

5Cr21Mn_9Ni_4WNb_2N耐热钢锻造后在1200℃以上加热时，NbC聚集成大块，在1200℃以下加热时，NbC薄膜（片）的析出倾向随加热温度降低而增大，1130℃及其以下加热时，粒状和细片状M_(23)C_6随加热温度降低而增多，而且NbC块可作为碳源退化成M_(23)C_6颗粒，过高或过低温度的锻造加热，因晶界NbC块过大或晶界NbC薄膜（片）过多而不利于锻造加工。     

低合金耐海水腐蚀钢在模拟腐蚀环境下的耐蚀性能研究

以普碳钢为对比样,采用模拟海水全浸和间浸、盐雾、湿热等加速腐蚀实验并结合电化学测试技术研究了Cu-Cr-Mo系低合金耐海水腐蚀钢Q345C-NHY3的耐蚀性能.结果表明：在各种模拟环境条件下与碳钢相比Q345C-NHY3钢都具有较好的耐蚀性能.     

聚氨酯弹性体复合抗磨环的研制

介绍了聚氨酯弹性体复合抗磨环的设计及制作过程，并将该产品应用于挖泥船泥泵中。经过试验证明，该产品比传统的钢质抗磨环耐气蚀、耐磨损，使用寿命可延长3倍以上。     

耐候钢连铸工艺的改进

分析耐候钢连铸出现的问题,认为凝固时应力过大和磷铜元素偏析造成晶界脆化是出现铸坯纵裂的主要原因;结晶器中喂稀土丝恶化保护渣性能,影响结晶器与坯壳间的润滑与传热,并使热流不均匀是连铸漏钢的主因。采用钙处理代喂稀土丝工艺,以及减缓连铸一、二次冷却强度,改进保护渣后,连铸缺陷获得极大改善。     

焦化分馏塔的防腐蚀设计

就扬子石化公司延迟焦化装置炼制高含硫、高酸值原油时的焦化分馏塔内防腐蚀问题进行了探讨。     

响应面法优化农产品中抗性淀粉的体外检测

目的 采用响应面法优化农产品中抗性淀粉(Resistant Starch, RS)的体外检测方法。方法 选择谷类、薯类、豆类3类抗性淀粉主要来源的农产品，设计单因素试验和Box-Behnken试验。单因素试验考察了水浴时间、淀粉葡萄糖苷酶（AMYLOGLUCOSIDASE, AMG）作用温度、AMG作用时间、AMG添加量和离心力与离心时间5个条件，并选择AMG作用温度、AMG作用时间、AMG添加量来设计Box-Behnken试验。结果 根据单因素试验，确定了水浴时间为14 h，离心条件选择4500 g离心5 min；根据响应面实验确定对RS含量检测结果影响程度排序为AMG添加量＞AMG作用时间＞AMG作用温度。结合单因素响应面试验，确定最佳检测方法为水浴14 h，4500 g离心5 min，AMG作用温度49℃、AMG添加量0.2 mL、AMG作用时间38 min。结论 优化后的方法重复性良好，适用于玉米、马铃薯和红豆3类样品，且有望适用于其他主要农产品。     

Genetics of bruchid (Callosobruchus maculatus Fab.) resistance in cowpea (Vigna unguiculata (L.) Walp.)

Bruchid resistance has been measured using a variety of techniques. Mean development period (MDP) and percentage adult emergence (PAE) are two of the more important traits measuring bruchid (Callosobruchus maculatus Fab.) resistance in cowpea. The objective of the study was to evaluate the genetic relationship between MDP and PAE in C. maculatus resistant cowpea. Seventy-two F₂ population plants were developed from the cross between C. maculatus resistant TVu-11953 (with delayed MDP and low PAE) and C. maculatus susceptible Ife Brown (with early MDP and high PAE) which were evaluated for resistance to cowpea C. maculatus. MDP at 45 days after infestation (DAI) and PAE at 60 DAI were taken as analysed measures for resistance to C. maculatus infestation. Data generated were subjected to chi-square analysis. Varied resistant response to C. maculatus infestation was observed among the F₂ generation plants but their responses showed inclination to the susceptible parent. A 15:1 ratio for susceptible to resistant genotypes was observed with MDP among the F₂ genotypes evaluated which is an indication of the presence of two recessive genes that control of MDP. The segregation of PAE also showed a 15:1 ratio goodness of fit (P > 0.05) for susceptible to resistant genotypes. Test of independence between MDP and PAE was not significant (χ² = 2.19, P = 0.19). This study revealed that the recessive genes controlling these two traits (MDP and PAE) were independently assorted and showed no linkage. This was also evident in the observed F₂ genotypes with C. maculatus resistance expressing either delayed MDP or low PAE and not both in the study.     

New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability

The effect of the addition of a new functional fibre (high-amylose maize starch, HAMS, as a source of resistant starch), recently available in the market, on sensory characteristics and consumers' acceptability of milk puddings was studied. Milk puddings containing modified waxy maize starch and κ-carrageenan were produced with different HAMS concentrations (0, 1, 2, 3 and 4%). Higher HAMS concentration caused changes in the sensory characteristics of milk puddings. Particularly, sensory attributes such as some roughness, rough afterfeel and floury taste appeared. Besides, the addition of HAMS caused an increase in manual and oral thickness and a decrease in creaminess, melting, and sweetness. A HAMS enrichment level of 1.4% in this product was estimated as the maximum concentration that does not significantly modify consumers' overall acceptability. Using survival analysis the proportion of consumers who would buy milk desserts containing 1.4 % HAMS was estimated as 71%. Consumers more interested in consuming functional foods enriched with fibre were more tolerant to the sensory changes caused by the addition of HAMS to the milk puddings.     

一种新型低成本阻燃钛合金的微观组织与力学性能

研究了一种名义成分为Ti-25V-15Cr-5Mo-0.25Si-0.08C的新型低成本阻燃钛合金TF-X,通过三次真空自耗熔炼制备了φ120mm铸锭,经包套挤压得到φ25mm棒材,观察了铸锭和挤压棒材的微观组织,测试并分析了挤压棒材的室温和高温拉伸性能、热稳定性能、高温蠕变性能。结果表明：TF-X合金具有与TF550合金大致相同的微观组织;TF-X合金室温及高温拉伸强度高于TF550合金,并且具有很好的塑性;试验条件下,TF-X合金的热稳定性能低于TF550合金,熔炼过程中应该严格控制氧含量;TF-X合金在540℃/250MPa/100h条件下蠕变性能与TF550合金相当,显著高于Ti40合金。