Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary,simulated gastric and small intestinal conditions and fermentation by human gut microbiota

In this study, in vitro digestion and fermentation of Flammulina velutipes -derived polysaccharides (FVP) were investigated. It was found that FVP mainly consisted of 48.45% glucose, 15.40% mannose, 14.60% xylose, 11.80% fucose and 9.90% galactose. The -human saliva, simulated gastric and small intestinal juices conditions did not break down the FVP. Based on in vitro fermentation tests, FVP modulated the composition of gut microbiota by elevating the amounts of Bifidobacteriaceae and Bacteroidaceae and reducing the numbers of genera Lachnospiraceae and Enterococcaceae. Meanwhile, FVP affected the synthesis of short-chain fatty acids derived from gut microbiota.     

Advances in the in vitro digestion and fermentation of polysaccharides

In vitro digestion models are widely used to study the structural changes, digestion and release of food components under simulated gastrointestinal conditions. As compared to the in vivo digestion tests, the in vitro digestion reflects the digestion and utilisation of food after ingestion and has the advantages of being time consuming, inexpensive, reproducible and free from moral and ethical restrictions. This study reviewed the current research studies on the in vitro simulated digestion of polysaccharides conducted in the last 5 years and focused on the oral, gastric and intestinal digestion models, with the aim of providing a basis for the further testing of changes in the content, structure and active ingredients of polysaccharides before and after digestion.     

Biohydrogen Production from Organic Waste – A Review

Hydrogen fuel is a promising alternative to fossil fuels because of its energy content, clean nature, and fuel efficiency. However, it is not readily available. Most current producion processes are very energy intensive and emit carbon dioxide. Therefore, this article reviews technological options for hydrogen production that are eco-friendly and generate clean hydrogen fuel. Biological methods, such different fermentation processes and photolysis are discussed together with the required substrates and the process efficiency.     

Inducing sustained oscillations in feedback-linearizable single-input nonlinear systems

The present paper concerns the induction of stable sustained oscillation in feedback-linearizable single-input affine nonlinear dynamical systems via continuous-time state feedback control. The proposed application-oriented control approach is based on the conception of a state feedback controller that ensures the tracking of a limit cycle characterized in terms of the feedback-linearized system. Boundedness and convergence of the closed-loop trajectories are established following the Lyapunov theoretical framework and applying LaSalle׳s stability principle. The proposed approach is demonstrated with computer-simulated control experiments, showing that it ensures the convergence of the state trajectories of the controlled system to a designed limit cycle and that the methodology can, in principle, be applied to any single input feedback linearizable system.     

CFH-Ⅱ型翻车机传动齿轮轴承座的座脚螺栓联接失效分析与改进

分析了CFH-Ⅱ型翻车机传动齿轮轴承座的座脚螺栓组联接失效(松动)的原因，得出控制和保证合适的螺栓组联接预紧力是防止螺栓联接失效(松动)的关键；依据现场条件，对座脚螺栓进行了设计改进；提出了一种适合现场使用的螺栓预热伸长的装配方法，经实践验证此法是简单可靠的装配方法。     

发酵法改良早籼谷品质的工艺研究

本研究用有益微生物对早籼谷进行发酵处理，使早籼谷中的淀粉，蛋白质，脂肪等成份适度分解，以改良早籼谷的结构与品质，通过一系列的单因素试验和正交试验，对照研究各因素对发酵影响。试验结果表明：先对早籼谷进行蒸汽处理15min，然后采用L－F－6根霉曲，酵母＝2：1，接种量1．2％，在酵温度23℃的发酵上，发酵48h。碾米后做出的米饭口感好，色泽洁白，有良好的发酵香味。     

分段控温黄原胶发酵过程

温度是影响黄原胶发酵的重要因素之一。为了优化黄原胶发酵过程的温度控制,在5 L通气式搅拌发酵罐中,非溶氧限制的条件下,对恒温黄原胶发酵过程进行了研究。结果显示,发酵温度为28℃时,在发酵稳定期有较高的菌体浓度,所得黄原胶的丙酮酸含量与表观粘度较高,但有较长的发酵周期。而发酵温度为33℃时,有较短的发酵周期,在发酵稳定期有较高的比产胶速率,但所得黄原胶的丙酮酸含量与表观粘度较低。实验测定了控制黄原胶发酵生长期温度为28℃,稳定期温度为33℃的发酵过程数据。结果表明,与恒温发酵过程相比,通过温度的分段控制可以缩短发酵周期,提高产胶浓度及改善胶的品质,分段控温是黄原胶发酵的一种方便有效的调节手段。     

起重机吊钩拖动绕线电动机他励双高调速系统

本文提出励磁电流可自动控制的他励式双高调速系统设计方案。系统在提升特别是在下放重物时，具有较硬的机械性；在负载１０－１００％的变化范围内，可实现最大偏差Δｎｍａｘ／ｎｍｉｎ１００％≤１０％，调速范围Ｄ≥１０；在满载运行条件下，可节约电能８０％以上。     

干酵母发酵生产枸杞酒的研究

以枸杞、大枣为原料、添加法国葡萄酒干酵母，制得了酒精含量为12%（V/V）、棕红色的枸杞酒。该产品口感良好、澄清透明、性质稳定。