日光温室墙体一维导热的MATLAB模拟与热流分析

为探明日光温室墙体层间温度变化及热量传递动态规律,采用有限差分法建立墙体一维非稳态导热模型,利用MATLAB编制相应的模拟程序,计算出日光温室墙体各点的温度和热流。结果表明:该模型能够比较准确模拟日光温室土墙的温度。墙体内侧存在有效蓄热层,它对日光温室室内热环境有积极的作用。墙体有效蓄热层的热流白天指向墙体外侧,夜间指向墙体内侧,因此它的厚度直接根据热流的方向确定。有效蓄热层与天气、墙体总厚度以及墙体热特性参数有关。2012-12—2013-01期间有效蓄热层厚度为0.26~0.45m不等,最大值出现在连续雪天。同时从理论上验证了3.0m厚的温室土墙内部存在热流相对稳定的"热稳定层"。     

Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators

This study aimed at elucidating SS-bonds of HMW-gliadins (HGL) from wheat with the focus on terminators of glutenin polymerisation. HGL from wheat flour extracts non-treated or treated with the S-alkylation reagent N-ethylmaleinimide (NEMI) were compared. HGL from wheat flour Akteur were isolated, hydrolysed with thermolysin and the resulting peptides pre-separated by gel permeation chromatography and analysed by liquid chromatography/mass-spectrometry using alternating electron transfer dissociation/collision-induced dissociation. Altogether, 22 and 28 SS-peptides from samples without and with NEMI treatment, respectively, were identified. Twenty-six peptides included standard SS-bonds of α- and γ-gliadins, high-molecular-weight and low-molecular-weight glutenin subunits. Eleven SS-bonds were identified for the first time. Fifteen peptides unique to HGL contained cysteine residues from gliadins with an odd number of cysteines (ω5-, α- and γ-gliadins). Thus, gliadins with an odd number of cysteines, glutathione and cysteine had acted as terminators of glutenin polymerisation. Decisive differences between samples without and with NEMI treatment were not obvious showing that the termination of polymerisation was already completed in the flour. The two HGL samples, however, were different in the majority of ten peptides that included disulphide-linked low-molecular-weight (LMW) thiols such as glutathione and cysteine with the former being enriched in the non-treated HGL-sample.     

基于深度学习的大豆生长期叶片缺素症状检测方法

为了检测作物叶片缺素,提出了一种基于神经网络的大豆叶片缺素视觉检测方法。在对大豆缺素叶片进行特征分析后,采用深度学习技术,利用Mask R-CNN模型对固定摄像头采集的叶片图像进行分割,以去除背景特征,并利用VGG16模型进行缺素分类。首先通过摄像头采集水培大豆叶片图像,对大豆叶片图像进行人工标记,建立大豆叶片图像分割任务的训练集和测试集,通过预训练确定模型的初始参数,并使用较低的学习率训练Mask RCNN模型,训练后的模型在测试集上对背景遮挡的大豆单叶片和多叶片分割的马修斯相关系数分别达到了0.847和0.788。通过预训练确定模型的初始参数,使用训练全连接层的方法训练VGG16模型,训练的模型在测试集上的分类准确率为89.42%。通过将特征明显的叶片归类为两类缺氮特征和4类缺磷特征,分析讨论了模型的不足之处。本文算法检测一幅100万像素的图像平均运行时间为0.8 s,且对复杂背景下大豆叶片缺素分类有较好的检测效果,可为农业自动化生产中植株缺素情况估计提供技术支持。     

荔枝果肉热泵干燥及其储藏特性研究

为了探讨荔枝果肉热泵干燥特性及储藏过程中一些品质指标的变化规律，将去皮去核后的果肉进行热泵干燥，测定其干燥特性及储藏过程中色泽、褐变度、总酸、糖组分、质构及微生物指标的变化。结果表明：荔枝果肉在60 ℃下热泵干燥2 h，干燥速度升至最大值后进入降速干燥阶段，干燥过程中，亮度L*值变化不大，a*值和b*值显著增大；干燥18~20 h，样品的水分含量达25%左右、颜色呈金黄色；不同水分含量的荔枝果肉干在储藏过程中，L*值、a*值和b*值下降，果肉发生褐变，总酸含量呈上升趋势，果糖、葡萄糖和蔗糖呈减少趋势；水分含量35%的样品储藏180 d褐变明显；荔枝果干的硬度和咀嚼性在储藏后期明显增大，黏着性变化不显著。采用热泵干燥荔枝果肉，25%水分含量的样品品质和储藏性较佳。     

秸秆沼气集中供气工程运行管理维护研究

文章针对凤凰村秸秆沼气集中供气工程运行管理维护中存在的问题,进行分析并提出了相应的解决办法,为今后秸秆沼气集中供气工程建设及运营提供经验和借鉴。     

The use of the hand-held infrared thermometer as an early detection tool for exertional heat illness in Thoroughbred racehorses: A study at racetracks in eastern Australia

Thoroughbred racehorses perform exercise at maximal intensities and typically display a hyperthermic exercise response, which can drive core body temperature to critical levels. Despite extremely efficient thermoregulatory mechanisms, certain weather conditions may affect the horse’s ability to cool and result in a syndrome referred to as exertional heat illness (EHI). This is characterised by central nervous system dysfunction, as well as cytotoxic effects of heat on cells, which can produce deleterious consequences. Early detection of exertional heat illness (EHI) in Thoroughbred racehorses can be difficult because signs are often vague and the measurement of rectal temperature as an indicator of hyperthermia is not practical. Best practice in the treatment of EHI in horses, as in human subjects, centres on early detection, rapid assessment and aggressive cooling. Research in human subjects has shown that EHI is manageable when recognised early and appropriate treatment provided. The aim of this study was to investigate the measurement of skin surface temperature (SST) by an infrared thermometer as an aid in the early detection of EHI. A skin surface temperature ≥39°C in the immediate postrace period is considered to be hot. It reflects the interaction of exercise-related metabolic heat production, physiological adjustments to the skin surface such as vasodilation and sweating, together with the effect of high ambient temperature. Most importantly, high SST is associated with a reduced core-to-skin temperature difference, which retards heat transfer from the deep body tissues to the skin and can hinder heat dissipation. Identification of horses with high SSTs can prioritise them for rapid cooling and curtail possible progression to EHI.     

Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats

This study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n = 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour + sweet potato flour (DS + SP); extruded sorghum flour + sweet potato flour (ES + SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES + SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of β-carotene and antioxidant compounds.