政策认知、执行力度与资源化利用满意度——基于河北省380家生猪养殖主体调研数据(上)

参与主体对于政策的评价是衡量政策实施效果的重要指标，探明政策参与主体满意度影响因素有助于了解主体自身需求，从而提高政策实施水平。文章基于对河北省380家生猪养殖主体调研数据，运用多元有序Logistic回归方法，分析生猪养殖主体自身政策认知以及相关政策执行力度对畜禽养殖主体废弃物资源化利用满意度的影响。结果表明：养殖主体资源化利用政策了解程度能够显著提升其资源化利用政策满意度；仅考虑养殖主体政策参与力度，随着参与力度增加，满意度亦会显著提升。但综合考虑其他因素，参与力度对于满意度提升效果则不再显著；养殖主体感知政策执行力度增加不利于政策满意度提升。此外，生猪养殖主体废弃物资源化利用政策了解程度增加，可以显著提升其报告资源化利用政策“满意”可能性。而单纯提高资源化利用政策执行力度并不能显著提高养殖主体资源化利用政策满意度。因此，要提高养殖主体政策满意度，应多渠道提升宣传力度，鼓励养殖主体积极参与，提高其参与意识，不断改善现有政策执行方式。     

Compressive strength of Super Soft wheat endosperm

Wheat endosperm texture (hardness) largely determines end-product suitability. Since its development 25 years ago, the single kernel classification system (SKCS, a mechanical instrument that measures, among other properties, the force imparted on a kernel during crushing) has been used in breeding programs to differentiate soft wheats from hard wheats. Nominally, these have a soft to hard SKCS hardness index (HI) range of 25–75 (dimensionless units). However, in recent years, breeders have developed extremely soft (‘Super Soft’) lines having SKCS HI < 0. Until now, these very low SKCS HIs have not been corroborated with traditional methodologies that characterize mechanical strength. Herein, we report on the relationships between SKCS HI and three compressive strength properties (maximum stress, Young's modulus, and work) in Super Soft wheat. With respective correlation coefficients of 0.76, 0.66, and 0.75, we have found that the relationships between SKCS HI and compressive strength agree with prior research involving ordinary soft and hard wheats.     

The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph

To devise strategies for meeting Health Canada's target for reduced-sodium bread production, relationships between dough formula (i.e., red spring wheat flour, salt (NaCl) and water content) and dough mechanical properties were examined. Mixograph energy to peak (ETP), peak height (PKH), and peak bandwidth (PBW) were used to define changes in the properties of doughs induced by sodium reduction. ETP measurements indicated that dough strength characteristics were less responsive to sodium reduction as water content was increased. ETP was a good indicator of the cultivar-dependent response of doughs to sodium reduction, with doughs made from stronger flours being more sensitive to sodium reduction. According to ETP results, sodium reduction led to a decrease in flour strength discrimination. Sodium reduction at NaCl contents below ~1.5% led to more obvious changes in dough mixing characteristics (indicated by the ratio of PBW to PKH). Mixograph analyses of dough tolerance to sodium reduction will guide wheat breeding programs to select cultivars suitable for reduced sodium breadmaking.     

不同剥制机械对苎麻纤维产量及品质的影响

为明确不同纤维剥制机械对苎麻纤维产量和品质的影响，以苎麻品种‘中苎3号’为试验材料，研究了3种剥制机械（简易刮麻器、回拉式剥麻机、反拉式剥麻机）对原麻颜色、出麻率、单纤维强力和含胶量的影响。结果表明，不同机械剥制原麻产量与品质存在显著差异。3种机器剥制的原麻颜色均偏黄色，简易刮麻器剥制的麻纤维明度最亮，反拉式剥麻机剥制的原麻红色最深。简易刮麻器剥制麻与回拉式剥麻机剥制麻出麻率无显著差异，显著低于反拉式剥麻机剥制麻，但反拉式剥麻机出麻率较高,原因主要是总胶质含量显著较高（28.21%）。不同剥制机械所获原麻的单纤维强力也存在显著差异，由高到低依次为简易刮麻器＞回拉式剥麻机＞反拉式剥麻机。综上所述，简易刮麻器剥制原麻质量最好，回拉式剥麻机优于反拉式剥麻机。上述结果为苎麻剥麻机的选择提供理论依据。     

基于FSEC赛车电池箱的结构设计与强度分析

以中国大学生电动方程式赛车的电池箱体研究为背景,对电池箱的结构设计和强度分析方面进行了研究论证,提出了电池箱设计的总体思路,使电池箱的结构设计紧凑合理,工作安全可靠,符合赛事规则。这对纯电动乘用车在电池箱的结构设计方面也具有参考和借鉴的价值。     

感应热处理工艺对拖拉机轴类零件扭转强度的影响

对驱动轮工艺轴进行了7种工艺方案的感应热处理表面强化,然后对工艺轴进行扭转破坏试验。通过对驱动轮工艺轴扭转断裂的研究,为驱动轮轴及承受扭力的轴类零件结构设计、工艺流程设计和热处理技术要求提供指导,从而提高其扭转疲劳强度和使用寿命。     

A new lean no time test baking method with improved discriminating power

In response to customer concerns related to gluten strength in commercial baking, the Canadian Grain Commission assessed whether the Canadian Short Process (CSP) test bake method was generating useful data related to intrinsic strength of wheat varieties. Assessment of CSP loaf volume data for Canadian variety trials spanning 2003 to 2013 showed very little correlation with dough strength parameters as measured by farinograph and extensigraph. A lean no time (LNT) test baking method was developed that can better discriminate genotypes and provide objective indicators of the effect of intrinsic dough strength on baking quality. From early method development, through method validation and verification using diverse sets of samples targeting different Canadian wheat classes and grown in three different crop years, results showed the LNT method to be more discriminating and easily adopted by other laboratories. In 2015, the LNT method was adopted as the method of choice in future Canadian variety registration trials. The LNT method is fast, simple and well-suited to high throughput test baking conditions encountered in the evaluation of large numbers of breeder lines. A new objective parameter, loaf top ratio, was also introduced and found to correlate well with dough strength and dough handling properties.     

贵州省食用菌产业现状与可持续性发展分析

笔者分析了贵州省食用菌产业特点与产业优势,认为贵州食用菌产业在自然条件、交通条件以及政策条件等方面均具有较大优势;全省食用菌规模逐渐扩大,品牌效应凸显。进一步总结了贵州省食用菌产业存在的问题,即缺乏行业规范,产品结构较为单一,行业人才匮乏。继而提出了贵州省食用菌产业可持续性发展建议,即加大食用菌产业的开发程度,加强科技支撑及专业人才培养,政府统筹,建立行业标准,重视菌渣的综合开发利用,以实现本省食用菌产业的后发赶超和可持续性发展。     

Seasonal Changes in Rigor Development and Flesh Texture of Wild Japanese Sea Bass (Lateolabrax japonicus)

The season for finding the firmest sashimi made from wild Japanese sea bass was investigated. Flesh rigor tension and contraction were measured by a “new” device with isometric (muscle length kept constant) and isotonic (balance beam moves freely) transducers. Both flesh rigor tension and contraction peaks appeared at the same postmortem times, with attainment of ultimate pH and adenosine triphosphate/inosine monophosphate ratio in four seasons. Seasonal seawater temperature correlated negatively to seasonal maximum rigor contraction and positively to seasonal flesh breaking strength at 72 h postmortem. After rigor peak tension attainment, the tension relaxation was much lower than that of other wild fish species, especially in summer. The sea bass muscle resisted structure disruption in rigor isometric tension generation. Wild sea bass sashimi was firmest in breaking strength in summer.