思澜二级公路改建工程石拱桥加固利用

公路改建工程主要依托老路进行,旧桥加固利用是公路改建工程中重要的环节,对降低工程造价、缩短施工周期、缓解施工中的保通压力有其现实意义,针对思澜公路石拱桥加固利用,对老石拱桥加固技术和经济效益进行探讨。     

鲍曼不动杆菌雏鸡分离株CCGGD201101的分离、鉴定及致病性研究简

试验旨在鉴定吉林省某雏鸡孵育基地病死雏鸡组织中分离出的1株致病性菌CCGGD201101株并测定其致病性。对疑似致病菌进行生理生化试验、16S rDNA测序鉴定，并人工接种昆明鼠，测定其半数致死量，验证细菌毒力。经鉴定该菌为鲍曼不动杆菌（Acinetobacter baumannii）。以鲍曼不动杆菌CCGGD201101分离株为研究对象，并以鲍曼不动杆菌标准株（ATCC 19606）为对照，测得半数致死量，进一步证明鲍曼不动杆菌病死鸡分离株CCGGD201101具有较强致病性。     

钙和维生素D对生长肉鸡免疫及抗氧化功能的影响

本试验旨在研究日粮中钙(ca)和维生素D水平对生长肉鸡免疫及抗氧化功能的影响.采用2× 2完全随机试验设计,选用体重相近的4周龄爱拔益加(AA)肉鸡144只,随机分成4个处理,每个处理6个重复,每个重复6只鸡,分别饲喂含Ca 0.90%、1.15%和维生素D 750、5 000 IU/kg的试验日粮,试验期为4周.结果表明,1)维生素D对胸腺和脾脏指数作用显著(P<0.05),随维生素D添加量的增加免疫功能增强;与0.90%Ca组相比,1.15%Ca组町降低法氏囊指数(P<0.05)和血清免疫球蛋白含量(P>0.05);维生素D和Ca的互作显著影响脾脏指数和血清白介素-2(IL-2)(P<0.05),5 000 IU/kg维生素D+0.90%Ca组脾脏指数和IL-2较高;2)随维生素D添加量的增加,血清和肝脏总超氧化物歧化酶(T-SOD)活性、谷胱甘肽过氧化物酶(GSH-Px)活性、总抗氧化能力(T-AOC)升高,丙二醛(MDA)含量降低;随Ca添加量的增加,生长肉鸡的抗氧化性能降低,且对机体肝脏T-SOD、GSH-Px、T-AOC影响显著(P<0.05);维生索D和Ca的互作对血清和肝脏T-SOD、GSH-Px、MDA影响显著(P<0.05),5 000 IU/kg维生素D+0.90%Ca组在抗氧化方面优势明显.综合分析,5 000 IU/kg维生素D+0.90%Ca组在抗氧化和免疫方面具有一定的优势.因此,实际生产中在满足生长肉鸡Ca基本需要量的同时,适当增加维生素D添加量对提高生长肉鸡免疫和抗氧化功能具有重要的作用.     

Evaluation of the colonization capabilities of Salmonella Enteritidis in Quails using an RT-PCR approach

We used a real-time PCR assay and indirect fluorescent antibody (IFA) assay to detect genomic DNA of Salmonella Enteritidis in the internal organs of quails after an oral challenge. The results showed that S. Enteritidis was detected in all the samples at different time points. This study will assist a future understanding of the pathogenesis of S. Enteritidis.     

贵州锰矿废渣堆场重金属污染风险评价及草本植物重金属吸收特征

为明确锰矿废渣堆场重金属污染及优势草本植物重金属吸收特征,对贵州省典型锰矿废渣堆场的重金属污染风险进行了评价,并调查研究了锰矿废渣堆场草本植物的类群及重金属吸收特征。共采集优势草本植物18种,隶属11科18属,菊科和禾本科为优势科。对18种草本植物体地上部、地下部及其生长基质中Cr、Ni、Cu、Zn、Cd、Pb和Mn 7种重金属元素进行了测定,结果显示,锰矿废渣堆场重金属污染空间变异较大,Mn污染最严重,其次是Cd,属于Mn、Cd复合型污染。计算了草本植物对7种重金属元素的富集系数、转运系数,并对18种草本植物进行了聚类分析,综合分析了草本植物重金属吸收特征,结果显示,看麦娘对Cd富集系数达22.49,对Cd有较强的富集能力;五节芒、商陆对Cr、Ni具有较强的富集能力和转运能力;风毛菊和夏枯草对锰矿废渣区多种重金属均表现出较强的富集能力和转运能力。研究结果表明,锰矿废渣堆场主要为Mn和Cd污染,矿区本土自然生长的优势草本植物可作为生态修复的首选植物。     

母猪不食的原因分析及综合防控措施

母猪通过采食饲料,获得营养物质,一旦不食,养分没有来源,必然不能维持生产和基本的健康。无论是妊娠期还是分娩期不食,都影响母猪和仔猪的健康及生产性能,从而增加生产成本、降低养殖效益。母猪产后不食,生成乳汁的营养来源不足,仔猪因不能摄入足够的母乳,引发腹泻、生长受阻,甚至死亡。营养摄入不足,也影响母猪产后机体恢复,母猪表现出身体虚弱、生理功能紊乱,如不及时治疗好,可能会导致母猪不发情被淘汰。     

温度对紫色辣椒新品系YN 99007萌发及某些生理指标的影响

用6种温度(40、35、30、25、20、15℃)处理紫色辣椒新品系YN 99007进行发芽试验(以日本天鹰椒作为对照),研究各温度下的发芽率、发芽势、发芽指数、芽长、脯氨酸(Pro)含量、丙二醛(MDA)含量及质膜透性(PMP)等指标.结果表明:紫色辣椒YN 99007的发芽适宜温度范围为20～35℃,40℃和15℃下发芽优于对照品种;抗逆温生理特性亦优于对照品种.     

南疆林果节水灌溉技术环境适宜性选择分析

基于南疆林果节水灌溉的需要,通过文献分析,对普通地表滴灌、地下滴灌及间接地下滴灌条件下水分、养分利用率、土壤环境效应等方面进行比较分析,选择适宜南疆林果的节水灌溉技术,旨在为南疆干旱地区林果业可持续发展提供理论支持。     

Effects of a Dual‐Frequency Frequency‐Sweeping Ultrasound Treatment on the Properties and Structure of the Zein Protein

We investigated the effects of a dual‐frequency frequency‐sweeping ultrasound (DFFSU) treatment on the functional properties and structure of zein. The solubility of ultrasound‐treated zein proteins increased slightly but significantly as the treatment time increased. The results showed that the DFFSU treatment had an obvious influence on the mean particle size and the size distribution. A significant (P < 0.05) increase in the size of the particles with respect to time was observed after a sonication time of more than 20 min in zein solutions. Differential scanning calorimetry results showed that sonication alters the thermal behavior of zein. Circular dichroism spectra showed a small increase in the percentage of ordered structure elements within the protein molecule. After 60 min of ultrasonication, the percentage of α‐helix structures increased by 0.9%, whereas the percentage of β‐sheets and β‐turns decreased by 0.5%. Microstructural analyses by scanning electron microscopy showed that several microholes appeared in the zein following ultrasonic pretreatment. Under the conditions investigated in this study, DFFSU treatment was found to affect the studied functional properties of the zein protein. This technology could be used to obtain improved functional properties in some protein samples.     

Effects of Vacuum Mixing,Water Addition,and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

In this study, the effects of mixing process parameters (degree of vacuum, water addition, and mixing time under vacuum) on the cooking and sensory quality properties of Chinese white noodles were investigated by using one commercial‐scale noodle production line and one typical commercial wheat flour. Noodle appearance, firmness, elasticity, smoothness, and total quality scores were significantly improved as the degree of vacuum increased from 0 to 0.06 MPa, although lower sensory scores and larger cooking losses occurred when noodles were mixed at 0.08 MPa. Noodles with a water addition of 35% had the highest total score and the highest scores for each sensory factor. As mixing time increased, the sensory score of cooked noodles increased initially and then decreased. With a mixing time of 7 min, the sensory score was the highest and cooking loss was the lowest. The results of response surface methodology indicated that fresh noodle quality was most affected by the water addition, followed by vacuum degree. Added water was a more important source of variation for appearance, firmness, stickiness, smoothness, total score, and cooking loss than degree of vacuum and mixing time, whereas degree of vacuum was the predominant source of variation for color and elasticity. The interactions between the factors had little effect on sensory and cooking properties. The optimal mixing conditions were determined to be as follows: degree of vacuum, 0.06 MPa; added water, 35.6%; and mixing time, 7.25 min. Furthermore, vacuum mixing produced a more even, coherent, and closed microstructure for the sheeted dough than nonvacuum mixing.