草坪在生态城市建设中的作用及其应用

论述了草坪在城市生态系统中的生态效应是目前我国在应用草坪提高城市生态质量方面存在的问题，通过对城市生态系统特殊性的分析，提出了草坪系统规划的目的和原则，力求把城市建设成为生态协调、可持续利用和良性循环的人居环境。     

浅谈重大动物疫病损失补偿制度

重大动物疫病损失补偿是指政府利用公共资源(包括政府行政资源和其他社会资源)对在防控、扑灭重大动物疫病过程中受损的畜禽养殖、加工、流通等企业、个体业主及相关环节实施补偿的行为。我国畜牧业总体规模较大,畜禽养殖种类多,饲养条件复杂,集约化养殖程度低,抗风险能力弱,一旦发生和流行重大动物疫病,极易形成重大损失,对畜牧业生产造成巨大破坏,影响社会和谐稳定。因此,实行重大动     

气味丰容对几种蛇类行为影响实验

2010年3月～11月,在成都动物园两爬馆饲养展出蛇类中选取了缅甸蟒、缅甸白蟒、加州王蛇和三色乳蛇等进行了不同气味丰容实验并对气味丰容前后蛇类自主活动行为进行观察比较。其中对缅甸白蟒和缅甸蟒均采用了兔子血、茶叶包进行气味丰容;对加州王蛇和三色乳蛇均采用了小白鼠、茶叶包进行气味丰容。实验结果表明,通过不定期采用不同气味对蛇类进行丰容刺激,可以显著改善蛇类的自主活动情况,从而提高蛇类的观赏展示效果,也有利于改善蛇类的健康状况。气味丰容方案可以在其他蛇类的饲养展出中进行推广应用。     

轴流泵装置模型断电飞逸过程三维湍流数值模拟

针对轴流泵装置模型断电飞逸过程特点,对应叶轮区所采用的冻结叶轮的变速旋转坐标系方法与基于任意拉格朗日-欧拉方法（ALE）的变速滑移网格法,构建基于三维非定常RANS方程与Spalart-Allmaras湍流模型的数值模拟方法,采用有限体积法对控制方程组进行离散,时间项采用一阶向后差分隐式格式,方程组中扩散项采用二阶中心差分格式,对流项采用二阶迎风格式,应用SIMPLEC方法进行速度压力耦合求解,采用初始工况的定常计算结果作为非定常计算的初始流场.经过轴流泵装置模型断电飞逸过程的数值模拟,获得了机组到达最大转速时所需时间为20.35 s,以及两种数值方法所得最大飞逸转速分别为1 610,1 989 r/min,装置模型稳态飞逸试验转速1 720 r/min,介于两者之间,同时揭示了机组转速、流量、转矩与测点压力等参数随时间变化规律与装置模型流道子午截面流速场、叶轮叶片压力场的瞬变过程,从而为机组结构优化设计和运行管理提供科学的参考依据.     

农机推广培训工作中存在的问题及解决措施

农机推广培训是农机工作的重要环节,但目前依然存在农机购置补贴政策实施滞后、农机产品供货不及时、农机购置补贴范围不宽、农机培训内容单一以及部分农机具定价偏高、适用性不强等问题,为此,提出牢固树立为农民服务的意识、合理分配农机化投入资金、建设高素质农机科技队伍、简化办事程序等工作措施,以促进农机推广培训工作的有效开展。     

HIV－1gag基因重组痘苗病毒的构建和高效表达

Ｇａｇ蛋白是人Ⅰ型免疫缺陷病毒（ＨＩＶ－１）重要的结构蛋白，可诱导机体产生体液和细胞免疫应答。本试验将ＨＩＶ－１不同长度的长末端重复序列（ＬＴＲ）和全长的ｇａｇＯＲＦ置于痘病毒启动子控制下，经过同源重组、红细胞吸附试验筛选和间接免疫荧光试验鉴定，分离了６株重组痘苗病毒。免疫印迹（Ｗｅｓｔｅｒｎｂｌｏｔ）和免疫酶试验检测表明，６株病毒均能表达ｇａｇ基因，其中以ｖ１６ＬＧ△２的Ｇａｇ蛋白表达量最高，占细胞裂解物上清的５．１９％，相当于１４．７μｇ／１０６细胞，接近杆状病毒的表达产量。重组蛋白主要为ｐ５５ｇａｇ蛋白前体，但也有一部分被加工，生成成熟蛋白ｐ２４ｇａｇ、ｐ１７ｇａｇ及其中间蛋白。表达的重组蛋白可形成病毒样粒子（ＶＬＰ），并可诱导小鼠产生抗Ｇａｇ蛋白抗体     

Overexpression of a small heat‐shock‐protein gene enhances tolerance to abiotic stresses in rice

Rice (Oryza sativa L.) is one of the most important crops in the world which survives from various abiotic stresses in natural environments with specific stress‐involved genes expressed. Plant sHSPs (small heat‐shock proteins) were reported to respond to abiotic stresses. To improve the understanding of sHSPs in rice, we characterized heat‐shock‐protein gene OsHSP18.6 here. OsHSP18.6 could be induced by diverse stresses, such as drought, salt and cold, especially under heat. The gene was found expressed in root, stem, leaf, internode and spikelet. Overexpression of OsHSP18.6 results in increased thermotolerance and exhibits universal tolerance to stresses tested, including heat, drought, salt and cold. Lower levels of malondialdehyde (MDA) and greater activities of catalase (CAT) and superoxide dismutase (SOD) were observed in OsHSP18.6‐overexpression rice under heat and drought. OsHSP18.6‐overexpression lines indicated decreased sterile rates under hot weather without remarkable changes in most of other agronomic traits compared with wild‐type plants.     

Palatability and physicochemical properties of sausages prepared via lactic acid fermentation and drying at low temperature

The present study aimed to assess the palatability of sausages undergoing low‐temperature fermentation and drying process. Lactobacillus sakei D‐1001 or Lactobacillus salivarius A001 were used as starter cultures for fermentation, and the following properties of the sausages were investigated: colony‐forming units of lactic acid bacteria; concentrations of lactic acid, protein, peptides, and free amino acids; distribution of protein; composition of free amino acids; and physical properties and taste. Alterations in the composition of proteins, peptides, and free amino acids as well as in various physical properties were caused by fermentation by lactic acid bacteria. A sensory test indicated that the palatability of the fermented sausages was greater than that of the non‐fermented sausages, particularly in terms of hardness and juiciness. This was considered to be due to protein degeneration and changes in the physical properties of the sausages as a result of fermentation by lactic acid bacteria. However, the taste of the fermented sausages was sourer than that of the non‐fermented sausages, and therefore, inferior. Our study revealed that the palatability of the sausages in terms of hardness and juiciness were increased by low‐temperature fermentation by lactic acid bacteria and the drying process.     

桑茶间作经济效益的调查

利用桑茶空间互补、立体共生等特点,进行桑茶,可提高土地利用率,降低生产成本,即改善生态环境,又增加农民收益。