Chromospheric anemone jets as evidence of ubiquitous reconnection

The heating of the solar chromosphere and corona is a long-standing puzzle in solar physics. Hinode observations show the ubiquitous presence of chromospheric anemone jets outside sunspots in active regions. They are typically 3 to 7 arc seconds = 2000 to 5000 kilometers long and 0.2 to 0.4 arc second = 150 to 300 kilometers wide, and their velocity is 10 to 20 kilometers per second. These small jets have an inverted Y-shape, similar to the shape of x-ray anemone jets in the corona. These features imply that magnetic reconnection similar to that in the corona is occurring at a much smaller spatial scale throughout the chromosphere and suggest that the heating of the solar chromosphere and corona may be related to small-scale ubiquitous reconnection.     

成都麻羊遗传多态性研究

为了探索成都麻羊的品种特点和群体遗传结构 ,应用随机抽样方法 ,调查了四川省大邑县的 4 2只成年成都麻羊 ,用淀粉凝胶电泳法测定了 33个血液蛋白座位 ,并对其外形特征进行了检测。结果表明 ,运铁蛋白(Tf)、亮氨酸胺肽酶 (L AP)、碱性磷酸酶 (Alp)、前白蛋白 - 3(Pa- 3)、淀粉酶 (Amy)和酯酶 - D(Es- D) 6个血液蛋白座位表现多态性 ,多态位点比例为 0 .1818;11个类别 2 5种外型特征中 8个类别有变异体。平均杂合度分析表明 ,成都麻羊变异程度较小 (H=0 .0 5 4 5 ) ,结合现场实际调查情况 ,可以认为成都麻羊群体有效规模较小 ,分布地域狭小 ,急需保种     

苹果果肉型酸奶生产工艺研究

以鲜牛奶、苹果酱、苹果果肉为主要原料 ,以混合乳酸菌为发酵剂 ,以蔗糖为调味剂 ,采用 6种工艺流程 ,通过 L9(34 )正交试验确定出最适工艺流程及工艺参数为 :鲜牛奶 (2 0 0 g)→加入蔗糖 (4 g)→过滤→杀菌 (95℃ ,5 min)→加入苹果酱 (70 g)→接入 3g/kg的发酵剂→ 45℃下恒温发酵 3h→后发酵 (0～ 5℃ ,2 4h)→成品。以此工艺制得的苹果果肉酸奶 ,不仅可以保持传统型酸奶的色泽、风味及组织状态 ,并具有苹果固有的营养、色泽与香味 ,其货架期 (0～ 5℃ )可达 7d。     

Protein efficiency ratios and net protein ratios of selected protein foods

As a part of a cooperative study initiated to assess bothin vitro andin vivo protein quality methods, the protein efficiency ratio (PER) and net protein ratios (NPR) of 15 different protein sources were determined. Male weanling Sprague-Dawley rats were fed a 10% protein diet. Fourteen-day NPR and relative NPR (RNPR) values and 14- and 28-day PER and relative PER (RPER) values were calculated for each protein source. When protein quality values were expressed relative to ANRC casein, the 14- and 28-day PER data ranked the protein sources essentially in the same order. RPER values of nonfat dried skim milk (unheated) and tuna were more than 100% that of casein; nonfat dried skim milk (heated), chickpeas, and breakfast sausage were between 50 and 70% of that of casein; and pinto beans and rice-wheat gluten cereal did not support substantial growth of the rat. The NPR method did not always rank the protein sources in the same order as the PER method. For the poor quality proteins, RNPR values were much higher than the RPER values; however, the RNPR and RPER values agreed closely for high quality protein sources.A preliminary report of this work was given at the Annual Meeting of the Federation of American Societies for Experimental Biology, Washington, D.C., March 29–April 2, 1987. Fed. Proc. 1987; 46: 889.