Persistence of conditioned flavor preferences is not due to inadvertent food reinforcement.

Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

用基团贡献法预测纯物质蒸气压

对应状态原理与基团贡献法结合，提出一个新的蒸气压估算方程（ＲＬＹＭ）。通过对烷烃、烯烃、炔烃、环烷烃、环烯烃、醇、环醇、酮、醚、芳烃、酚、萘在内的１７４种有机物质蒸气压实验数据的关联，获得了３０种基团的贡献参数值。新模型的预测精度优于现有的对应状态法，并且对高碳分子仍有较好的估算精度。总的关联误差小于１．１７％。     

Distinguished Scientific Awards for an Early Career Contribution to Psychology.

The Early Career Awards recognize the large number of excellent young psychologists. Recipients of this award may not have held a PhD for more than nine years. The areas considered in 1991 were animal learning and behavior, developmental, and personality. The winners for 1991 were Kent C. Berridge, Susan A. Gelman, and Randy J. Larsen. For each winner a citation, biography, and selected bibliography of their works are presented. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials

ABSTRACT: Linear low-density polyethylene (LLDPE), oriented polypropylene (OPP), polycarbonate (PC), polyethylene terephthalate (PET film and PET bottle), and polyethylene naphthalate (PEN) were stored in a model solution containing 10 flavor compounds at 4, 20, and 40 °C and flavor absorption by the plastic materials was followed in time. The absorption rate and/or total amount absorbed increased considerably with temperature from 4 to 40 °C. Depending on storage temperature, total flavor absorption by the polyolefins (LLDPE and OPP) was 3 to 2400 times higher than by the polyesters (PC, PET, and PEN). Therefore, in the factor of flavor absorption, polyesters are preferred over polyolefins as packaging material.     

地理环境与先秦南北饮食文化

先秦时期是我国饮食文化的形成时期，受地理环境的强烈影响，逐渐形成了以秦岭-淮河一线为界的南北两个主要的饮食文化区域：黄河中下游地区为中心的北方饮食文化区，是以旱地粮食作物黍、稷、粟等为主食，陆地动物为辅食，烧、烤、炸为主要烹饪方法的北方饮食风味；长江中下游地区为中心的南方饮食文化区，是以水田粮食作物稻米为主食，陆地动物和水产动植物为辅食，蒸、炖、煎为主要烹饪方法的南方饮食风味。     

2，6-萘二甲酸二甲酯在有机溶剂中溶解度的测定与关联

Solubility of dimethyl-2,6-naphthalene dicarboxylate in acetic acid, N,N-dimethylfonnamide, N,N-dimethyl acetamide, dimethyl sulphoxide, and N-methyl-2-ketopyrrolidine were determined using a dynamic method. The measured systems were correlated by UNIFAC group contribution method. A new main group （aromatic ester, ACCOO） was defined to express the activity coefficients of the aromatic ester. New interaction parameters of the ACCOO group were expressed as the first-order function of temperature and were determined from the experimental data. The calculated results for the new interaction parameters were satisfactory. The measured systems were also correlated with the Wilson and 2-h models, and the results were compared with those of the UNIFAC model.     

试论鲁酒的风格特点

鲁酒整体上可分为浓香型粮食白酒、芝麻香型白酒和大众白酒。浓香型粮食白酒的风格特点有别于四川浓香型白酒，年产量近30万吨。四大酯的量比关系不同，川酒己乳比在1：0．65，鲁酒的己乳比在1：0．8；川酒突出己酸乙酯，窖香浓郁、香好，而鲁酒的风格则是窖香淡雅、醇和绵甜、顺柔爽净，味好。芝麻香型白酒则是鲁酒风格的典型代表，为全国白酒十大香型之一，典型代表酒是景芝白干。分两大流派：一是淡雅型芝麻香，特别是口感清正淡雅、爽净、芝麻香幽雅。以景芝白干、景阳神为代表；二是窖香型芝麻香。特点是窖香幽雅，绵甜醇和。芝麻香突出。以水浒特曲108为代表。大众白酒是鲁酒的优势产品。也是山东的传统酒。特点是口味纯正、香味协调、绵甜爽净，以国家优质酒坊子白酒为代表。     

技术进步经济效益评价——中国长城铝业公司水泥厂产出增长中技术进步作用的评价

本文通过运用“生产函数法”、“增长速度方程”来定量分析技术进步在长城铝业公司水泥厂产出增长中的作用,从中找出该水泥厂生产经营过程中存在的问题及未来发展方向。