典型草原区水资源承载能力评价方法研究

水资源承载能力评价是典型草原区生态系统得以维持的关键因素,也是牧区社会经济可持续发展的必要保障。该文提出了基于模糊评价的指标体系法、承载能力计算模型、GIS方法三种典型草原区水资源承载能力评价方法,以达茂旗为研究区域,对2009年水资源承载能力进行了评价与分析。在指标体系法中,因为人口密度较低、人口增长得到有效控制,故全旗水资源社会承载能力较强;北部的巴音花镇及满都拉镇因工业较少,其水资源承载能力经济层为承载一般的状态;在承载能力计算模型中,人口、工农业分布密集的百灵庙镇人口与经济均存在超载的情况,全旗只有巴音花镇和满都拉镇生态承载能力有富余;在基于GIS的水资源承载能力评价中,达茂旗中南部的百灵庙镇、乌克镇、石宝镇等地水资源承载能力均处于较弱甚至弱的状态,北部的巴音花镇、满都拉镇水资源承载能力则较强。三种方法的评价结果均表明达茂旗水资源承载能力较弱。     

Relationship of Kernel Size to Flour Water Absorption for Canada Western Red Spring Wheat

Canada Western Red Spring (CWRS) wheat exhibits consistent positive relationships between kernel weight and farinograph and baking water absorption. These relationships are sufficiently robust to be statistically significant (P < 0.05) for historical Canadian Grain Commission harvest survey data generated one year apart for 17 years, and for historical data on individual cultivars in advanced Canadian wheat breeding trials, also generated annually. Verification of the relationships were obtained by analyzing different kernel size fractions obtained by sieving CWRS harvest survey samples and pure CWRS cultivars from various origins. In all cases, highly significant positive relationships were observed between kernel size and water absorption. The relationships were evident for individual streams from pilot‐scale millings of sized fractions from CWRS harvested in two different years. Strong correlations of kernel weight to farinograph and baking absorption also were shown for sized fractions from commercial samples of American Dark Northern Spring and Australian Prime Hard wheat. The strong statistical association between kernel size and water absorption could not be explained on the basis of wheat hardness (flour starch damage), protein content, or dough strength. In view of the importance of flour water absorption to bakers, further investigation is warranted to identify the cause for the association between large kernel size and high water absorption.     

还田秸秆及其腐解产物的吸水能力研究

[目的]研究水稻、小麦和油菜作物秸秆的腐解规律及其对秸秆吸水能力的影响,为农田秸秆资源有效利用和田间水分管理提供相应的理论依据。[方法]采用尼龙网袋法进行试验研究。[结果]在土壤水分饱和状态下,3种秸秆腐解速率均表现为前期快,后期缓慢的特点。培养结束(110d)时,水稻、小麦和油菜秸秆的累积腐解率分别为67.8%,55.5%和49.2%。光学显微镜结合红外光谱结果显示,与对照相比,水稻秸秆经过110d的腐解,其物质组成、化学结构和形貌特征均发生显著变化,小麦和油菜秸秆变化不明显。腐解0d时,水稻、小麦和油菜秸秆饱和吸水量依次分别为3.87,2.51,3.61g/g。随着秸秆组分、结构和形貌的变化,秸秆及其腐解产物饱和吸水量也有显著性差异。水稻秸秆在腐解15d时的饱和吸水量最大,为5.17g/g,之后其饱和吸水量逐渐下降并趋于稳定;小麦和油菜秸秆的饱和吸水量在腐解5d时达到最低值,分别为1.87,2.59g/g;之后其饱和吸水量逐渐增加。单位秸秆的吸水效果表明,3种作物秸秆在腐解初期的持水量最大,之后随着腐解时期的延长而有所降低。[结论]还田作物秸秆的吸水能力受到还田秸秆质量和腐解时期的双重影响,故在开展秸秆还田(尤其翻压)时,应注意秸秆含水量,还田时期和田间水分管理,降低由秸秆吸水产生的负面效应。     

Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures

Wheat flour and water mixtures at 90% absorption (dry flour basis) prepared at various mixing times were examined using Fourier transform infrared (FT‐IR) reflectance spectroscopy. Spectra were obtained using a horizontal attenuated total reflection (ATR) trough plate. The apparent amount of protein and starch on the surface of the dough varied with mixing time but this was likely due to the polyphasic nature of the substrate and the changing particle distributions as the batter matrix was developed. Deconvolution of the Amide I band revealed contributions from alpha helical, β‐turn, β‐strand, β‐sheet, and random conformations. The ratio of β‐sheet to nonsheet conformations reached its greatest value about the same time that the mixture was most effectively separated by a laboratory‐scale, cold‐ethanol‐based method but before the peak consistency measured by a microfarinograph.     

Laboratory Milling Method for Whole Grain Soft Wheat Flour Evaluation

Whole grain wheat products are a growing portion of the foods marketed in North America, yet few standard methods exist to evaluate whole grain wheat flour. This study evaluated two flour milling systems to produce whole grain soft wheat flour for a wire‐cut cookie, a standard soft wheat product. A short‐flow experimental milling system combined with bran grinding in a Quadro Comil produced a whole grain soft wheat flour that made larger diameter wire‐cut cookies than whole grain flour from a long‐flow experimental milling system. Average cookie diameter of samples milled on the short‐flow mill was greater than samples milled on the long‐flow system by 1 cm/two cookies (standard error 0.09 cm). The long‐flow milling system resulted in more starch damage in the flour milling than did the short‐flow system. The short‐flow milling system produced flours that were useful for discriminating among wheat cultivars and is an accessible tool for evaluating whole grain soft wheat quality.     

Flour Characteristics Related to Optimum Water Absorption of Noodle Dough for Making White Salted Noodles

Physicochemical properties of 34 wheat flours with various classes and different protein contents were related to optimum water absorption of noodle dough. Club and soft wheat flours generally exhibited higher water absorption (34–37%) of noodle dough than hard wheat flours (31–35%). Optimum water absorption of noodle dough in three hard wheat flours with five different protein contents was 33–37%. Optimum water absorption was negatively correlated with flour protein content and SDS sedimentation volume. Physical properties of flour, damaged starch content, NIRS hardness and water retention capacity, influenced optimum water absorption of noodle dough from club, soft and hard wheat flours. A prediction equation developed using protein content, water retention capacity and SDS sedimentation volume of flour provides a reliable estimation of the optimum absorption of noodle dough for making noodles.     

The Development of SPE Procedures and an UHPLC Method for the Simultaneous Determination of Ten Drugs in Water Samples

Analytical procedures for the determination of pharmaceuticals from different therapeutic groups were proposed. These groups included the corticosteroids prednisolone and dexamethasone; the β-blockers sotalol, metoprolol, propranolol, and carvedilol; and the analgesic nonsteroidal anti-inflammatory drugs paracetamol, aspirin, metamizole, and ketoprofen. Reversed-phase ultrahigh performance liquid chromatography with an ultraviolet detector, different columns, different mobile phases, and gradient elution programmes were used to obtain the best separations within the shortest possible time. Solid-phase extraction was examined as a preconcentration step. The Oasis HLB column, with the highest recoveries (over 90% for most of the drugs), was chosen for the analysis of surface waters. Limits of detection ranged from 0.06 to 0.39 μg L^?1 for all drugs after optimisation of all analytical steps.     

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

The effect of hydrocolloids addition (0, 25, or 1.5 g/100 g of flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high‐methoxyl pectin (P), locust bean gum (LBG), and a 1:1 mixture of locust bean gum and xanthan gum (LBG+XG) on water absorption was tested by different techniques including farinograph water absorption, water imbibing capacity, SDS sedimentation test, and sucrose solvent retention capacity. The rheological behavior was analyzed through the farinograph parameters and texture profile analysis (TPA). Principal component analysis (PCA) was applied to evaluate the behavior of the different mixtures. Absorption values obtained by different methods were increased by XG and LBG+XG addition, particularly at the highest levels (1–1.5%). Flour‐P mixtures showed the lowest absorption. GG‐added mixtures led to the more stable doughs and P to the less stable ones. Addition of NaCl increased stability in all cases. According to TPA, softer and less cohesive doughs than control were obtained when hydrocolloids were added, both in conditions of water availability and water restriction (except for XG and GG at the highest levels). However, when enough water was added, more variation in textural attributes among doughs could be observed by PCA. No remarkable differences compared with the control were observed in the gluten network, as evaluated by scanning electron microscopy. Hydrocolloid incorporation led to rheological changes in dough; the trend and degree of this effect was affected by the amount of water added and the structure and concentration of the hydrocolloid.     

Application of a Micro Z‐Arm Mixer to Characterize Mixing Properties and Water Absorption of Wheat Flour

This study applied the use of a new small‐scale apparatus, the micro Z‐arm mixer, which has analogous mixing action to that of the traditional valorigraf and farinograph. A novel methodology has been developed for prediction of water absorption replacing the traditional titration method. The basis of this technique is a common characteristic of wheat flour samples: a reasonably constant slope (20–25.7 BU%) of the relationship between dough resistance and the amount of water present during mixing. Using an average slope value, prediction of water absorption was possible from a single measurement using a simple equation and with a standard error of 1.65%. Applications of the new mixer to cereal research are highlighted, including investigation of the effects of flour protein content and protein composition on mixing properties and water absorption. When protein content and protein composition have been systematically altered by the addition of isolated proteins into the flour, both dough development time (DDT) and water absorption increased when protein content was increased by glutenin addition and decreased when protein content was decreased by starch addition. Gliadin addition decreased DDT; gluten addition slightly increased DDT; glutenin addition significantly increased DDT. Water absorption was not affected by altering the glutenin‐to‐gliadin ratio, but it changed in proportion to the amount of protein added. The effect of HMW‐GS composition on the mixing requirement obtained with the micro Z‐arm mixer and with the 2‐g mixograph was also investigated using a set of single‐, double‐, and triple‐null lines for HMW‐GS coding genes. While subunits coded on the GluD1 locus were most important for determining the mixing requirement in both cases, the sample ranking was different in the two mixing actions. A better differentiation ability of the micro Z‐arm mixer was established for triple‐ and double‐null lines.     

一种简易的土壤呼吸速率原位测定方法

[目的]结合传统静态气室密闭法的优缺点,探索一种简易静态气室土壤呼吸速率测定方法。[方法]针对传统静态气室密闭法测量过程中需补充密闭气室同体积被抽取出的气体样本、仪器设备成本比较高等缺点,设计出本测量方法所需要测量装置。装置主要由静态密闭气室底座、静态密闭气室(桶)以及泵吸式CO_2浓度检测仪组成。试验按照给定的实施步骤在野外进行,并以碱液吸收法测量值为标准验证了该方法测量结果的有效性。[结果]该方法不仅克服了传统静态气室密闭法测量过程中的缺点,且测量结果准确,成本低廉,操作更为简捷。[结论]可以运用于各种野外环境条件下的土壤呼吸速率原位测定。     

Studies on Quality of Potato Flour Blends with Rice Flour for Making Extruded Noodles

The effects of rice flour on the physicochemical properties of the raw material system and the quality of extruded potato–rice noodles were studied. The results demonstrated that the amylose content, pasting viscosities, storage modulus (G′), and loss modulus (G″) gradually increased with the included levels of rice flour, whereas the swelling power, solubility, and pasting temperature decreased with increasing rice flour content. The extruded potato–rice noodles exhibited desirable cooking qualities and textural properties with rice flour contents of up to 40%. Additionally, sensory evaluations revealed that the scores for chewiness, firmness, slipperiness, elasticity, and overall acceptability increased gradually with increasing rice flour content in the blends. Additionally, the results indicated the possibility of replacing potato flour with rice flour at a ratio of 6:4 to produce extruded potato–rice noodles of acceptable quality.     

Water Absorption Characteristics and Volume Changes of Milled and Brown Rice During Soaking

The water absorption characteristics and volume changes of rice with various degrees of milling during soaking were measured at five temperatures (5–40°C). The measured data were fitted to the exact solution for the infinite plane sheet diffusion model, which is an exact solution for the diffusion equation. The measured results agreed well with the model. The effects of temperature and the degree of milling on the water absorption rate constant were investigated. Volume changes of samples were determined by measuring particle density and bulk density. An empirical equation relating the moisture content of the sample during soaking and at temperatures of 10–50°C to specific volume was derived. In addition, bulk density was related to the quadratic function of the moisture content of the sample during soaking.     

基于因子分析法的浙江省水资源承载力评价分析

水资源对社会经济与生态环境的支撑作用和承载能力,对分析区域的经济发展模式及生态结构等具有重要意义。本文根据浙江省相关统计数据,选取具有代表性的15个评价指标,建立了水资源承载力评价指标体系,采用因子分析法,进行水资源承载力综合评价。结果表明,2005~2014年,全省水资源承载力逐渐呈上升趋势,且波动变化。同时根据评价结果,提出相应的应对措施,作为提高水资源承载力的现实依据。     

基于向量模法的陕南地区水环境承载力评价

在论述水环境承载力概念的基础上,结合陕南地区的水环境现状,通过构建指标体系,应用向量模法对陕南地区2000-2007年的水环境承载力进行了评价.计算结果表明,陕南地区水环境承载力的变化呈现波动趋势,但逐渐趋于平缓.并针对陕南地区的具体情况,提出了加强区域水源涵养与水源地保护、调整产业布局、加快污水处理设施建设、加大小型水利工程建设和建立水资源补偿机制等对策措施.     

SPE-HPLC/FLD法同时测定水中4种雌激素

研究建立了固相萃取（SPE）-高效液相色谱仪（HPLC）-荧光检测器（FLD）测定水体中4种雌激素（雌三醇、17β-雌二醇、炔雌醇和双酚A）的分析方法。水样过C18固相萃取柱净化浓缩,用5.00mL超纯水淋洗,15.00mL甲醇洗脱,洗脱液经氮气吹干后用50%甲醇溶解经HPLC-FLD测定;4种雌激素以甲醇/乙腈/水为流动相（体积比为25：30：45）,经InertsilODS-SP-C1（8150mm×4.6mm,5μm）反相色谱柱分离,激发和发射波长分别为280nm和310nm,流速1.0mL.min-1,柱温40℃,进样量20μL,以保留时间定性、外标法定量。该方法的线性范围为5.00～1000.00μg.L-1,且相关性良好（R〉0.9999）,4种雌激素的仪器检出限为0.107～0.271μg.L-1,方法检出限为0.214～0.540ng.L-1。在自来水中添加不同浓度的雌激素混合标准溶液,测得溶液中4种物质的加标回收率除炔雌醇为55.71%～66.78%外,其余雌激素的加标回收率均大于85%,相对标准偏差RSD（n=5）均小于4%。该方法灵敏度高、检出限低、重复性和精密性良好,能有效去除基质干扰,可用于水体中痕量雌激素的分析测定。     

Functional and Digestive Characteristics of Extruded Rice Flour

Waxy (short grain), long grain, and parboiled (long grain) rice flours were extruded using three different temperatures and five different water feed rates. The water absorption and water solubility index of the extrudates was 0.67–5.86 and 86.45–10.03%, respectively. The fat absorption index was similar to that of unextruded flours with an average value of 0.96 g/g ± 0.12. Bulk density decreased with an increase in moisture, except waxy rice, which had a quadratic relationship. The viscosity profiles for long grain and parboiled rice were similar. Both initially increased in viscosity (>130 RVU), then decreased to ≈40 RVU. The final viscosity was ≈60 RVU. Waxy rice viscosity remained low (<20 RVU), then doubled upon cooling. The main difference in the digestion profiles was due to temperature. The flours extruded at 100°C digested significantly slower than those extruded at 125 and 150°C. Significant differences were not detected for a given temperature and moisture (P > 0.05) except for long grain and parboiled rice extruded at 100°C and 15% added moisture (F = 4.48, P = 0.03) and 150°C and 20% added moisture (F = 3.72, P = 0.05). Moisture appeared to have little effect for a given temperature, except when parboiled rice was extruded at 150°C. The digestion rate for 11 and 25% added moisture was significantly less than that for 20% (P ≤ 0.05).     

水土保持率远期目标确定的技术方法

为科学推进新时期全国水土流失防治,水利部组织开展了水利重大科技问题“新时期水土保持目标与对策研究”。围绕如何确定水土保持率远期目标的问题,主要介绍了有关水土保持率的需求意义、内涵定义、确定方法,以及全国和水土保持一级分区的远期目标值初步成果,以期为正在开展的省级水土保持率远期目标复核与分解等工作,以及新时期水土保持管理与研究提供借鉴和参考。     

A Rapid and Simple Manifold to Study Exchangeable Cations and Cation Exchange Capacity in 24 Soil Samples Simultaneously

ABSTRACT

The outcomes of this work highlight the development and validation of a rapid and simple manifold for determination of exchangeable cations [calcium (Ca), magnesium (Mg), sodium (Na), and potassium (K)] and cation exchange capacity (CEC) in soil. First, the performance of the manifold was evaluated to determine the best conditions to use: filter assembly, volume and number of aliquots of extracting solution, and the use of vacuum. Second, the analytical performance was study from trueness and precision analysis. For that, soil samples with assigned values, an in house reference material and unknown soil samples, were used, comparing their results with those obtained using the classical extraction method (agitation, centrifugation, and filtration). The performance study showed that a filter system assembled with S&S Nº859 type filter paper, cotton, and plastic piece is better to the other studied options. Four aliquots of 10 mL extracting solution and a few seconds of vacuum between additions is recommended to achieve the best recovery. The extraction procedure proposed using the manifold demonstrated to be accurate, and so can effectively replace the classical method for the extraction of exchangeable cations and CEC in soils. Regarding simplicity, rapidity, and simultaneity, the manifold method could be the method of choice for extraction up to 24 samples. Moreover, the manifold method significantly reduces the laboratory supplies and instrument used in the extraction steps in the classical method, attaining better efficiency and reducing costs associated to this stage of the analysis.     

长武县水资源承载力分析计算与评价

水资源的用水结构和承载力的计算是当前人们普遍关注的问题,探讨县域水资源承载力是维持县域经济社会健康发展的重要环节.从长武县2007年水资源现状出发对县域范围内的用水结构及水资源承载力平衡指数进行计算与分析.结果表明:长武县用水结构中,农业、工业、生活、养殖业用水量比例分别为0.65:0.29:0.04 :0.01,农业用水占总用水量的1/2以上;长武县可利用水资源量大于总用水量,水资源承载力供需平衡指数大于0,说明长武县水资源供给充足,具备当前规模的经济社会系统的支撑能力.     

区域水资源承载力的模糊综合评价分析方法及应用

水资源是一种战略性资源，对于区域生态环境安全和区域可持续发展具有重要意义。水资源承载力是进行区域生态环境建设和确定社会经济发展方向的基础。介绍了基于模糊数学理论的区域水资源承载力评价方法，选取了人均水资源可利用量、人均实际供水量、水资源利用率、耕地灌溉率、供水模数、需水模数、生活用水定额、生态用水率等8个主要因素作为评价因素，并以山西省河津市为例进行了具体计算与分析。评判结果表明：目前水资源开发利用已经达到相当规模，在现有经济技术条件下，该地的水资源承载潜力已相对较小，水资源供需矛盾突出。地下水的大量超采，水环境破坏等因素，极大地限制了水资源的进一步开发利用潜力。从社会、经济的进一步发展和保护生态环境出发，提高水资源承载能力的根本措施是加强全面节水战略的实施，合理利用本地水资源并实行引、提黄河水工程。