基于GMM的黄瓜病害图像建模

通过对黄瓜病害图像的准确分析,有效提取了图像的底层特征,建立了8种常见黄瓜病害的高斯混合模型（Gaussian Mixture Model,GMM）,并利用最大期望算法（Expectation-Maximization,EM）估计GMM的参数,精确描述了8种黄瓜病害的特征分布,从而提高了对黄瓜病害的正确识别和为害情况的准确把握,为实现黄瓜病害的实时与准确的预测和防治提供了理论依据。     

茶叶叶绿素混合液浸提法提取条件优化

本文采用混合液浸提法制得叶绿素提取液,分别从混合液配比、提取的温度、提取时间和浸提液用量等方面进行了系统试验,并从叶绿素的提取量和提取液的稳定性方面比较了混合液提取法与传统的丙酮研磨法.结果表明,混合液浸提法提取叶绿素,提取完全,提取量高于传统法；而且,混合液浸提法制得的叶绿素提取液稳定性更好.试验总结出,混合液浸提法的最佳条件是:室温下,以丙酮∶乙醇∶水=3∶6∶1的混合液30 mL,避光提取1 h.     

The nutrient status of Norway spruce in pure and in mixed-species stands

Atmospheric deposition of N and S appears to have caused nutrient imbalance in Norway spruce stands in southern Sweden. This calls for a change of forest management to procedures that promote nutrient balance. Studies have shown lower soil acidity in Norway spruce/deciduous mixed stands than in spruce monocultures, but the tree nutrient status in such mixtures has not been much investigated so far.

The nutrient status of Norway spruce foliage and top mineral soil chemistry in monocultures and in stands mixed with beech, birch, or oak was investigated through paired comparisons on 30 sites in southern Sweden (27 sites) and eastern Denmark (three sites). In total, 45 mixed stands and 34 pure stands were included in the study.

Spruce needles from mixed stands had higher concentrations and ratios to N of K, P, and Zn than needles from pure spruce stands. Among the mixed stands, the K status appeared to be positively correlated with the percentage of deciduous tree basal area. Soil samples from mixed stands had a higher Mg concentration, base saturation, and BC/Al ratio than soil samples from pure stands. The spruce needle nutrient status was comparable in pure stands on fertile sites and in mixed stands on poor sites. We did not detect any differences in spruce tree growth between pure and mixed stands.

This paper discusses possible reasons for a positive effect on the tree nutrient status in mixed-species stands and the possibility of using mixed-species stands as a forest management procedure to avoid nutrient imbalance.     

橡胶木防霉防蓝变药剂的现场试验

现场试验的结果表明，F1/F2混剂处理的橡胶木圆盘、单板的防霉及防蓝变效果较F2及五氯酚钠要好。F1/F2及五氯酚钠各制剂处理的板材基本上无霉菌感染及蓝变。在真空加压试验中，0.02?可保持橡胶木板材在气干过程中12天基本不霉变及蓝变，但对白霉的防治效果较差；0.0094?与0.018?混合剂可保持像胶木板材气干时15天不长霉或蓝变，增加F1/F2的浓度可能会在气干时保持更长的时间。     

EMDI-UF混合胶刨花板制造工艺条件的研究

介绍了东北林业大学人造板研究所在降低人造板游离甲醛释放量的研究成果,利用可乳化异氰酸酯(EMDI)与脲醛树脂(UF)混合胶制造刨花板,使产品达到E1级标准要求。研究结果表明:混合胶的施胶量为7％,采用6％的UF和1％的EMDI是比较适合的比例。将它们混合到一起,不加酸性固化剂,搅拌均匀后喷洒到刨花上,比较适宜的板坯含水率不应超过14％,在175℃下热压4.5min,所粘结的刨花板各项性能都符合GB4897—92—等品和E1级板标准的要求。与UF胶刨花板相比,混合胶刨花板的耐水性得到明显改善,甲醛释放量可降低到7.88mg/100g板。     

复合发酵液对致病疫霉的抑制机理

[目的]研究复合发酵液对致病疫霉[Phytophthora infestans （Mont.） de Bary）]的抑制机理。[方法]研究了白菜黑斑病菌和梨黑斑病菌的复合发酵液对致病疫霉的抑制作用机理。[结果]白菜黑斑病菌和梨黑斑病菌复合发酵液使致病疫霉菌丝形态发生畸变;对致病疫霉游动孢子释放和休止孢萌发的抑制率分别为95.93%和78.25%;经复合发酵液处理的致病疫霉病菌菌丝体中可溶性蛋白含量与对照相比有一定的下降,但与单一发酵液处理相比均无显著差异。[结论]该研究可为开发有效控制马铃薯晚疫病的高效、低成本复合型生物农药提供理论依据。     

有限半气化层燃锅炉的综合特性及节能预测

根据有限半气化燃烧的试验研究结果，讨论了有限半所化燃烧过程的主要特性，提出了层燃锅炉有限半气化燃烧节能的预测模型，并根据试验结果对模型加以检验。     

竹醋液抑菌活性及对杀菌剂的增效作用

[目的]研究竹醋液抑菌活性及对杀菌剂增效作用,为竹醋液的综合利用及其化学杀菌剂复配提供理论依据。[方法]以苹果炭疽菌、苹果腐烂菌及番茄灰霉菌等3种重要植物病原真菌为供试病原菌,采用菌丝生长速率法,评价了4种竹醋液及多菌灵、异菌脲等6种常用化学杀菌剂的抑菌活性。[结果]培养48h后,咪鲜胺对苹果腐烂菌、苹果炭疽菌和番茄灰霉菌的EC50分别为0.0012、0.0088、0.1266mg/L;戊唑醇对苹果腐烂菌、苹果炭疽菌和番茄灰霉菌的EC50分别为0.0388、0.0725、0.7993mg/L;竹醋1对苹果腐烂菌、苹果炭疽菌和番茄灰霉菌的EC50分别为5199.7932（稀释192.32倍）、5701.2827（稀释175.40倍）、6232.0030mg/L（稀释160.46倍）。咪鲜胺EC50∶竹醋液1EC50=1∶5复配组合共毒系数（CTC）为261.23,戊唑醇EC50∶竹醋液1EC50=1∶5复配组合CTC为249.49。[结论]咪鲜胺、戊唑醇及竹醋液1的抑菌活性较强,竹醋液对咪鲜胺、戊唑醇2种供试杀菌剂具有增效作用。     

生防细菌B579与多菌灵协同防治立枯病的效果初探

多菌灵对立枯丝核菌（Rhizoctonia Solani）具有较强的抑制作用,且该药剂在10μg/ml浓度下对生防细菌B579生长无影响。通过多菌灵与生防细菌B579协同作用的室内生测及室外盆栽试验,表明该混剂能够有效地防治蔬菜苗期立枯病,且在2 000倍浓度下防效达87.3%。     

Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

The aim of this study was to identify the biochemical parameters that alter the soft wheat flour functionality for biscuit-making quality. A 9-point simplex centroid was used to investigate the effect of varying the ratios of gluten, water-solubles and starch-fractions isolated from three different flour grades (patent, middle-cut and clear flours) which exhibited a wide range of compositional and functionality characteristics on the dough rheological behaviour and the semi-sweet biscuit quality parameters. The amounts of soluble and insoluble proteins and pentosans as well as the endogenous lipids in each flour fraction were quantified. Dough consistency, elongational viscosity, hardness, half-relaxation time, relaxation rate constant, cohesiveness and springiness as well as biscuit density, firmness, tearing force and spatial frequency for the different flour fraction combinations were also assessed. Regression models have been developed to predict the responses of the rheological attributes of the dough as well as the biscuit quality characteristics to the compositional changes of the flour blends; in addition to the main linear terms (concentration of starch, gluten and water-solubles isolated from the different flour grades), significant interaction terms were identified which cannot be neglected in any prediction scheme for the dough and biscuit properties. Contour plots were drawn in an effort to better understand the overall property responses of the dough and biscuits. Significant relationships among certain dough rheological parameters and biscuit characteristics were found, implying a functional role for the total, soluble and insoluble proteins, pentosans and lipids in biscuit making.