聚N-异丙基丙烯酰胺链构象转变以及溶剂化效应的分子动力学模拟

应用分子动力学方法模拟了聚合度为100的聚N-异丙基丙烯酰胺分子链在真空和稀水溶液中的构象转变。可以观察到分子链在500K下逐渐发生蜷缩,末端距下降,与实验现象定性一致。此外,研究结果还表明,随着温度的升高,高分子链重复结构单元NiPA上(C)O和(N)H基团均发生明显的去溶剂化作用,且高分子链段间发生聚集。     

烘干稻谷红外成分检测与玻璃化转变比较研究

为解决烘干过程中稻谷品质成分难连贯性检测问题,采用近红外成分检测及傅立叶红外光谱检测,测试了烘干过程中稻谷的水分、淀粉、蛋白质成分的过程变化,分析了烘干稻谷的直链淀粉、蛋白质品质含量与其红外光谱的变化关联特性,基于TG/DSC测试,考察了烘干稻谷的品质成分与玻璃化转变性能.结果表明:随干燥时间增加,烘干稻谷内水分、蛋白质含量逐渐减小,直链淀粉含量增加;稻谷内部的直链淀粉、蛋白质出现K-M值及波数改变;随TG/DSC测试温度增加,稻谷的热重损失减小,热流则出现相反变化,烘干稻谷的玻璃化转变温度则降低并波动变化,综合影响干燥稻谷的营养品质.     

制冷剂的替代及相关问题分析

结合当今世界环保趋势对制冷剂使用的要求,阐述了关于某些制冷剂的最后禁用期限、替代、过渡和禁用制冷剂的回收利用,并提出了对中国有关制冷剂替代工作的建议。     

Low potassium diets with different levels of calcium in comparison with different anionic diets fed to prepartum dairy cows: Effects on sorting behaviour,total tract digestibility,energy metabolism,oxidative status and hormonal response

This study investigated the effects of low potassium diets with different levels of Ca compared to two diets low in dietary cation–anion difference (DCAD) fed prepartum as a strategy to prevent hypocalcemia on sorting behaviour, total tract digestibility, oxidative status and energy and protein metabolism of transition cows. Forty-eight pregnant dairy cows were assigned to 4 treatment groups: Low Ca, low K (LCLK), High Ca, low K (HCLK), Supplementation with anionic mineral mixture (AMS) supplementation with SoyChlor (CAS). After parturition, all animals were fed a standard postpartum diet. Data were collected until 21 DIM. Prepartum urinary pH was significantly reduced by the low DCAD diets, while postpartum Ca homeostasis was affected by the HCLK ration. Feeding AMS induced sorting against particles <1.18 mm in favour of particles >19 mm prepartum. In contrast, cows fed CAS showed an increase in selective consumption of fine particles and sorted against longer particles similar to the HCLK and LCLK groups. Postpartum sorting activity was not affected by the dietary treatments. After calving, apparent digestibility of NDF was significantly reduced in the HCLK group. Prepartum, we observed effects on serum concentrations of non-esterified fatty acids were higher and insulin sensitivity was lower in the AMS group. Blood urea nitrogen (BUN) was decreased in cows fed the CAS ration. Postpartum, we found serum protein to be decreased with the low DCAD diets while BUN was decreased in the CAS group. The low DCAD rations increased prepartum serum malondialdehyde concentrations, while postpartum total antioxidant capacity was lower in the HCLK and the AMS group. From these data, we conclude that AMS decreased prepartum intake due to compromised palatability. Intermediate protein metabolism was affected by the low DCAD diets, while parameters of oxidative stress were probably affected by acid–base balance and Ca homeostasis.     

温度与膜脂脂肪酸对不同抗冷性玉米幼苗ATP酶的影响

我们以抗冷性不同的玉米幼苗（１—４级，抗冷性递减）为材料，研究了其线粒体ＡＴＰ酶在１１℃、２４℃的活力、温度变化时其活化能（Ｅａ）的突变温度以及线粒体膜脂脂肪酸组成。结果表明在１１℃条件下，ＡＴＰ酶活力随品种抗冷性增加而增强；酶活化能折，点温度随品种抗个性增加而降低，脂肪酸的不饱和指数随品种抗个性增加而增大。这说明膜脂不饱和度控制着ＡＴＰ酶的活力，Ｅａ的折点温度受膜流动性的影响并与品种抗冷性有关，我们认为ＡＴＰ酶Ｅａ的折点温度可作为玉米幼苗抗个性生化指标。另外通过玉米幼苗抗冷性锻炼表明：ＡＴＰ酶Ｅａ折点温度没变化，说明幼苗抗冷潜力很小。     

几种坡度的台阶式溢洪道消能特性试验研究

对3种斜坡(5.7°,19°和30°)的台阶式溢洪道进行了模型试验研究。结果表明,当堰上相对临界水深yc/h≤2.5时,滑行水流、过渡水流和跌落水流消能率的大小不受堰上相对临界水深的限制,而只是相对坝高Hdam/yc和斜坡角度的函数,即随坡度变缓或相对坝高Hdam/yc增加,消能率增大;当坝坡相同坝高相等时,滑行水流、过渡水流和跌落水流之间的消能率差异很小,并且其消能率大小与台阶个数无关;此外,文中还给出了计算消能率的经验公式。     

并发式软件系统横切关注点的建模方法

基于面向侧面技术及统一建模语言状态图提出了并发式软件系统开发过程中横切特性的建模方法.该方法将并发软件系统的业务逻辑和横切行为分别封装到复合状态的不同正交区域中,并通过事件广播机制反映二者的交互关系.同时,以模块化的状态迁移系统作为基本计算模型,对该建模方法进行形式化描述,给出了模型元素及建模过程的精确语义.实例研究表明,该方法在并发软件设计阶段实现了横切关注点的分离策略,并使得系统模型具有松耦合、适应性和可跟踪性的优点.     

赤霉素处理影响草莓成花的解剖学研究

赤霉素(GA3)处理茎尖分生组织处于成花诱导前后的草莓植株,较全面地报告了由此引起的草莓植株发育状况、成花情况、花芽分化进程以及分化状态等内容,并且对不同时期处理所引起的成花逆转、成花抑制以及成花延迟等现象进行了分析,旨在为进一步深入研究激素调控草莓花芽分化奠定基础。     

基于霍尔三维结构的土地整治信息组织模式

为揭示土地整治信息体系的特征,指导土地整治信息处理和交换,促进土地整治信息化建设,该文在对土地整治信息分类现状、要素构成和分类对象分析的基础上,考虑到土地整治信息来源多样、结构复杂等特点,分别从霍尔三维结构理论、项目管理理论和信息生态原理等角度探讨了土地整治信息的组织模式。按照稳定性、系统性、可扩延性、实用性原则,对3种组织模式下涵盖的信息进行了梳理,确定了用于分类的信息要素,结合信息要素的性质,建立了从属性维、信息维和时空维3个维度构建土地整治信息分类体系,并以土地整治规划为例进行了方法论证。研究表明该分类体系能够较为全面、系统地反映土地整治的信息全貌,揭示土地整治信息的层次与特征,对促进土地整治信息技术进步和管理方式转型,提高信息资源共享度和利用深度等具有参考和借鉴意义。     

Frozen bread dough: Effects of freezing storage and dough improvers

This review focuses on the effects of freezing storage on the microstructure and baking performance of frozen doughs, and provides an overview of the activities of dough improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough applications. The overall quality of bread baked from frozen dough deteriorates as the storage of the dough at sub-zero temperatures increases due to several factors which are discussed. Lipid-related emulsifiers such as diacetyl tartaric acid esters of mono and diglycerides and sucrose esters employed as anti-staling agents, dough modifiers, shortening sparing agents, and as improvers for the production of high-protein bread have also been employed in frozen doughs. Hydrocolloids are gaining importance in the baking industry as dough improvers due to their ability to induce structural changes in the main components of wheat flour systems during breadmaking steps and bread storage Their effects in frozen doughs is discussed. Other dough improvers, such as ascorbic acid, honey and green tea extract, are also reviewed in the context of frozen doughs.