黄淮夏大豆主要农艺性状的遗传分析

利用黄淮地区的12个高产夏大豆品种(系),通过NCⅡ交配设计,对12个主要农艺性状的遗传进行了分析。结果表明,所有性状的加性方差大于显性方差。主茎节数、株高、每簇荚数和主茎荚数的加性成分占绝对优势,遗传力较高。分枝荚数、单株粒数和单株粒重的显性成分比例大,遗传力较低,其中单株粒重趋于完全显性。主茎节数的显性成分很少,其它性状均为部分显性。建立了单株产量与产量因子之间的逐步回归方程。     

Comparative expression profile of microRNAs and piRNAs in three ruminant species testes using next‐generation sequencing

microRNA (miRNA) and piwi‐interacting RNA (piRNA) are two classes small non‐coding regulatory RNAs that play crucial roles in multiple biological processes such as spermatogenesis. However, there are no published studies on conjoint analysis of miRNA and piRNA profiles among cattle, yak and their interspecies (the dzo) using sequencing technology. Next‐generation sequencing technology was used to profile miRNAs and piRNAs among those three ruminants to elucidate their functions. A total of 119, 14 and six differentially expressed miRNAs were obtained in cattle vs. dzo, cattle vs. yak and yak vs. dzo comparison groups, while there were 873, 1,065 and 1,158 differentially expressed piRNAs in those three comparison groups. The expression of three miRNAs was validated in the three ruminants, and the results suggested that the miRNA expression profiles data could represent actual miRNA expression levels. Moreover, the putative targets of differentially expressed miRNAs were predicted by their own genome, it is worth to note that both the cattle and yak genome were used for dzo, then the targets were subjected to GO enrichment and KEGG pathway analysis, revealing the likely roles for these differentially expressed miRNAs in spermatogenesis. In conclusion, this study provided a useful resource for further elucidation of the miRNAs and piRNAs regulatory roles in spermatogenesis. It may also facilitate the development of therapeutic strategies for dzo reproduction research.     

Bx7OE及Dx5+Dy10优质亚基在小麦品质育种中的应用

为了研究小麦优质亚基导入效率,进一步提升小麦品质,实现小麦高产、优质性状同步提升,保证国家粮食安全,通过将优质、强筋春小麦'津强1号'与高产冬小麦'济麦22'进行人工杂交,将'津强1号'与品质密切相关的Bx7OE及Dx5+Dy10优质亚基转入'济麦22'中,筛选农艺性状优良同时利用STS标记筛选含有Bx7OE及Dx5+...     

红花尔基樟子松林细小可燃物载量与林分因子关系研究

主要对红花尔基樟子松林地表细小可燃物与林分因子之间的关系进行研究.红花尔基地区位于中国北方森林草原交错带,主要为樟子松绝对优势的森林及森林草原群落.在对红花尔基樟子松林的过火林分、未过火林分和森林草原交错群落细小可燃物载量大小比较的基础上,通过自由度调整复相关系数值R2以及AIC准则和Cp准则挑选最佳回归模型,建立了该地区森林可燃物载量与林分因子之间的回归模型,并对所建模型都进行了方差分析,主要得出以下结论(1)细小可燃物总载量大小顺序过火林分＞未过火林分＞森林草原交错群落;(2)死可燃物载量大小顺序过火林分＞未过火林分＞森林草原交错群落;(3)地表活可燃物(草本)载量大小顺序森林草原交错群落＞未过火林分＞过火林分;(4)通过引入林分平均林龄、平均胸径和平均树高三个林分因子建立死可燃物载量和细小可燃物总载量的多元线性模型,取得了最好的拟合效果,预测精度都分别为98.7%和98.64%,(5)通过用林分平均林龄和细小可燃物总载量建立的对数曲线模型,有一定的生物学意义,预测精度为99.45%.     

喷头射程理论公式与试验研究

在无风有空气阻力的假定条件下,根据牛顿第二运动定律和水力学基本理论,推导出喷头射程的理论公式,并选取典型微喷头和喷头,在室内进行喷头射程影响因素的试验。试验结果表明：与国内外常用的经验公式相比,理论公式的计算值与实测值吻合较好,相对误差仅为5.05%。理论公式物理意义明确,计算精度高,适用于各种微喷头和喷头。     

间作模式下小麦联合收获机清选装置CFD-DEM气固耦合仿真与试验验证

为了提高间作模式下小麦联合收获机清选性能,研究旋风分离筒内流场和颗粒的运动状态,探索分离筒的最佳工作参数组合,运用离散元法和计算流体力学耦合的方法分析了气流与颗粒的相互作用,以喂入速度、吸杂压强、筒体高度、下椎体角度为试验因素对清选过程进行了仿真正交试验,对最佳清选参数组合完成了田间试验验证。结果表明:气流在分离筒内形成内、外旋涡,内漩涡的运动使短茎秆进入吸杂管道,籽粒在外旋涡的作用下滑落到集粮盘;仿真试验的最佳参数组合为喂入速度12 m·s^-1吸杂压强-1 800 Pa、筒体高度350 mm、下椎体的角度65°,得到的清洁率和损失率分别为92.18%和1.99%,与田间试验的误差分别为2.947%和7.428%。     

铝胁迫对2种落叶松幼苗生长的影响

以溶液培养的方法,研究了不同浓度铝处理下日本落叶松、华北落叶松耐性差异,结果表明:日本落叶松、华北落叶松的耐铝性表现在根系与地上部分的干质量方面差异显著,铝胁迫抑制落叶松植株的生长,日本落叶松受到的影响明显小于华北落叶松;铝胁迫影响落叶松根系的吸收能力,日本落叶松在同等条件下受到铝的影响小于华北落叶松。     

运用软件限制策略提高Windows域的安全性

运用Windows Server 2003组策略中的软件限制策略是系统内置功能,可以保护计算机环境。软件限制策略使用"散列规则"、"证书规则"、"路径规则"、"Internet区域规则"建立安全的软件运行环境,避免受到不可信代码的攻击,提高域的安全性。     

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.