混播比例和施氮肥对箭筈豌豆/燕麦草地根系特性的影响

豆科和禾本科牧草混播是栽培草地的重要模式之一,能显著改善土壤,提升系统可持续生产能力。牧草根系是土壤有机质返还的重要来源,但混播草地中牧草根系特性的变化尚不清楚。以箭筈豌豆和燕麦草地为对象,研究了不同施氮肥水平和混播比例下其根生物量、根性状的变化。结果表明:1)混播比例和施氮肥对草地根生物量和根性状有显著交互作用,混播草地根生物量显著大于单播;与高氮肥处理相比,根生物量在低、中氮肥处理下更高;高氮肥对根长、比根长、根表面积和比根面积在植物生长前期表现为抑制作用,在生长后期随混播中箭筈豌豆比例的增大,抑制作用减轻。2)混播条件下土壤硝态氮含量大于单播,而土壤铵态氮含量仅在乳熟期时大于单播,且随混播中箭筈豌豆比例增大,矿质氮含量增加;施氮肥对0~30 cm土层中的矿质氮含量有显著影响,其含量在施氮肥100 kg·hm^-2下最高,不施肥下最小。3)根生物量与土壤硝态氮含量间显著正相关,根长、根表面积、根体积与土壤硝态氮含量间显著负相关。综上,混播中箭筈豌豆比例的增加有助于改善土壤矿质氮,优化混播草地根性状。     

秸秆生物炭配施沼液对土壤有机质和全氮含量的影响

为增加沼液中养分在土壤中的滞留量,提高沼液利用效率,本文采用室内土柱试验,研究了不同生物炭混掺量(CK、0.5%、1.0%、2.0%)、生物炭混掺厚度(0、5、10、15、20 cm)和土壤容重(1.30、1.35 g·m^-3)对土壤有机质和全氮含量的影响。结果表明:土壤容重相同时,土柱入渗液渗出速率随生物炭混掺量和混掺厚度的增加而增大;土壤容重不同时,1.35 g·cm^-3土壤土柱入渗液渗出速率小于1.30 g·cm^-3土壤,土壤有机质和全氮含量均呈1.30 g·cm^-3土壤容重小于1.35 g·cm^-3土壤容重;土柱内有机质和全氮含量随生物炭混掺量增大而逐渐增加,生物炭混掺量为2.0%时对土壤有机质和全氮含量影响最大;土柱内有机质含量随生物炭混掺厚度增大而逐渐增加,生物炭混掺厚度为20 cm时对土壤有机质含量影响最大,而全氮含量在土壤容重为1.30 g·cm^-3、混掺厚度10 cm时影响最显著,土壤容重为1.35 g·cm^-3、混掺厚度15 cm时效果较为显著。研究表明生物炭配施沼液时土壤有机质和全氮含量受生物炭混掺厚度、混掺量和土壤容重综合作用的影响。     

植保机在线混药系统的设计及混药性能试验

为提高植保机喷雾作业中的农药利用率,设计了一种在线混药系统。混药系统主要包括取水单元、取药单元、混合器和控制单元。系统工作时,控制单元控制取水单元和取药单元抽取水溶液和农药,注入混合器混合,混合液经隔膜泵加压后经过喷头喷施。基于计算流体力学理论,建立内置7块扰流板且注药口和注水口沿边壁垂直分布并正对第1块扰流板的圆柱形静态混合器模型,运用Fluent软件对模型进行数值分析,结果常压(0.1MPa)时,混合器出口处药水混合均匀性变异系数为2.2%,药水混合效果最佳,但注药口有药剂回流现象,故提出药剂加压的模拟方案。药剂加压1MPa时,注药口无药剂回流现象,药水混合均匀性变异系数为2.0%,药水混合效果优于常压。用胭脂红溶液替代农药进行试验,加压状态下,混药系统喷头处混药稳定性最大相对误差为4.301%,药水混合变异系数最大,为3.989%,混药性能优于常压,与仿真结果基本吻合;对在线混药系统进行隔膜泵变工况试验,结果水流量在35～140 L/min时,药水配比为(1∶300)～(1∶3 000)时,在线混药系统混合均匀性系数最大,为4.670%。     

水肥一体化中水肥混合效果数值模拟研究

为研究水肥一体化技术中的水肥混合特性,以流体力学中的两相流理论为基础,针对水肥混合过程中混合时间、混合区间长度、流速及管径对其混合效果的影响进行相应的数值模拟研究。结果表明,混合时间及混合区间长度越长有利于提高水肥混合效果及最终水肥混合均匀性;水肥流速比较低时管内水肥混合的均匀性较好,且水肥流速越大则其混合效果及均匀性越好;水肥流速较低时输水管及输肥管的管径比对水肥混合均匀性的影响较大,两者管径比越小则混合效果越好,随着流速的提高两者管径比对其混合效果的影响逐渐减弱。     

Impact of ethanol,succinic acid,and the combination thereof at levels produced during sponge fermentation on hard wheat,soft wheat,and durum wheat farinograph rheology

The sponge and dough mixing process is one of the most common in the world, yet the mechanistic understanding of this process has yet to be sufficiently explored. In this study, aqueous solutions of ethanol, succinic acid, and their combination were prepared at concentrations intended to replicate fermentation times of 3, 4 and 6 h. These solutions were added to a farinograph mixer to make dough using hard wheat, soft wheat, and durum wheat flour. The results indicate that these yeast metabolites (ethanol, succinic acid) impact the mixing resistance, peak mixing value, and dough mixing stability in each of the flour types, likely primarily affected by the ratios of gliadin to glutenin and LMW glutenin in each flour type. Results suggest a stabilizing non-covalent interaction imparted by gliadin at peak mixing time, a stabilizing effect of HMW glutenin during break down, and synergistic effects of ethanol and succinic acid that leads to a faster rate of breakdown in later stages of mixing. It also suggests an increase in mixing resistance when acidulants are added to durum wheat dough. Taken together, this study adds new insights on the sponge and dough mixing process in a way that has not previously been conducted.     

Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation

The effects of reduced headspace pressure on the development of gluten network in doughs made from both high-protein flour (HPF) and low-protein flour (LPF) were investigated. The effect of vacuum mixing was found to be dependent on both flour-type and mixing-time. A significant increase in dough extensibility was observed when the HPF dough was mixed under moderate vacuum of −0.04 MPa for 3 min as compared to the one mixed under atmospheric pressure for the same duration. This was attributed to the formation of a more extensive gluten network associated with an increased disulphide bond density and a significantly higher β-sheet to β-turn ratio. On the other hand, over-mixing was observed in the LPF dough that was mixed for 5 min under atmospheric pressure. Applying moderate vacuum of −0.04 MPa allowed the LPF dough to withstand longer mixing time, as indicated by its increased disulphide bond density and biaxial extensibility compared to the control dough mixed under atmospheric pressure. Results of this study suggest the potential of applying vacuum to reduce the mixing time required for high protein flour and to prevent the over-mixing of low protein flour.     

Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of combined mutations in five STARCH BRANCHING ENZYME II (SBEII) genes on starch composition, grain yield and bread-making quality in two hexaploid wheat varieties. Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls. Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%). Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume. Several traits showed significant interactions between genotypes, varieties, and environments, suggesting that some of the negative impacts of the combined SBEII mutations can be ameliorated by adequate selection of genetic background and growing location. The deployment of wheat varieties with increased resistant starch will likely require economic incentives to compensate growers and millers for the significant reductions detected in grain and flour yields.     

混合沙粒对半开式叶轮离心泵磨损的影响

为了研究含有混合多种颗粒粒径的含沙水对离心泵过流部件磨损特性的影响,应用RNG k-ε湍流模型和SIMPLEC算法,基于颗粒离散相模型(DPM)和半经验的McLaury磨损模型,沙粒注入选用Rosin-Rammler分布的拟合方法,对一台半开式离心泵内固液两相流的磨损特性进行数值分析.研究结果表明:叶轮流道内沙粒组分中大颗粒有趋向叶片吸力面运动的趋势,当混合沙粒的粒径较小时,蜗壳内沙粒运动较为均匀,粒径越大,沙粒运动越贴近蜗壳壁面;不同粒径组分的沙粒在叶轮的压力面、吸力面和后盖板壁面上的平均停留时间分布相似,颗粒粒径越大,平均停留时间越小;在蜗壳壁面上沙粒组分中粒径不大于700 μm的沙粒平均停留时间分布规律与沙粒在叶轮过流壁面上的平均停留时间类似,大于700 μm的沙粒平均停留时间会随着粒径增加而增大;随着沙粒组分中大粒径沙粒的增加,叶片压力面的磨损强度逐渐减弱,叶片吸力面、后盖板和蜗壳的磨损强度逐渐增强.     

卵磷脂桶混助剂的特性及其在防治稻飞虱中对氟啶虫胺腈的协同增效作用

为明确新型卵磷脂类桶混助剂“融透”的特性，采用透射电镜和激光粒度分析仪表征了其物理性质，并通过室内生物测定和田间药效试验测定了其在防治稻飞虱中对氟啶虫胺腈的协同增效作用。结果表明，“融透”中含有圆形脂质体，Z平均粒径为129.5 nm。室内生物测定结果表明，“融透”可使氟啶虫胺腈对褐飞虱的毒力增加1.67倍。田间药效试验表明，“融透”可使氟啶虫胺腈对稻飞虱的防效提高9.04%~41.77%；当氟啶虫胺腈减量40%时，添加“融透”的处理对稻飞虱的防效与未添加“融透”的常量组相当。研究结果表明，卵磷脂桶混助剂“融透”可以通过形成脂质体提高药剂的利用率，从而达到增效的作用。     

Water circulation induced by mechanical aerators in a rectangular vessel for shrimp aquaculture

A water streamer was designed for the purpose of enhancing cost-efficient circulation between the water surface and bottom of shrimp aquaculture ponds. We took direct measurements of the water current field induced by the designed aerator in a large rectangular reservoir of dimensions (L)50 × (W)19 × (D)1.3 m³ and compared the results with those of a standard Taiwanese paddle-wheel aerator. Vertical circulation between the surface and the bottom induced by the paddle wheel aerator was less than that by the designed aerator. Furthermore, the paddle-wheel aerator consumed more electric power than the designed aerator. The structures of water current induced by the two aerators are elucidated, and the advantages and disadvantages of the aerators are discussed.Auxiliary employment of the designed aerators may contribute to delivery of high DO water throughout the pond, which is more efficient than a paddle wheel aerator.