烤烟主要物理性状与化学成分的典型相关分析

以烤烟品种K 326为供试材料,采用典型相关分析方法研究了烤烟不同部位烟叶的主要物理性状和化学成分的关系.结果表明,烤烟物理性状和化学成分所具有的显著性指标因部位而异;上、中、下3个部位物理性状共有的显著性指标是叶长、叶厚和叶面密度,化学成分共有的显著性指标是氯含量、钾含量和钾氯比,且后者对典型变量的相对作用大小一致,表现为钾>钾氯比>氯;烤烟不同部位烟叶叶长、叶厚和叶面密度与钾、钾氯比和氯的关系最为密切.典型负载系数可以作为确定各部位物理特性和化学成分显著性指标的重要依据.     

中国农村经济增长的资本制约因素分析

指出了决定经济增长的直接资本因素是实物资本和人力资本,间接资本因素是货币资本、依据罗默关于实物资本、人力资本的经济增长理论,对中国农村与城镇收入差距扩大的缘由进行了分析,得出资本稀缺是中国农村经济增长瓶颈的结论.     

内蒙古达里诺尔湖水质现状调查

通过应用各种物理及化学仪器分析了达里诺尔湖水温、酸碱度、溶解氧、各种离子、总含盐量等因子,根据以往水质调查结果及这次测定数据比较,达里诺尔湖的pH有不断上升的趋势,这将危及到雅罗鱼及水中生物的生存,而其他各种离子均有小幅度的上升,溶解氧基本能满足鱼类的生存需求.通过水质的调查结果分析,使瓦氏雅罗鱼及其他水生生物更好地发挥在达里诺尔湖中生存的潜力.     

三峡水库小江流域消落区土壤的理化性状

2009年5月、7月和9月对小江流域上游至下游消落区的5个断面的土壤理化性状进行监测。结果表明,土壤容重、孔隙度、pH、有机质、全氮和全磷的总体平均值分别为1.47g/cm3、45%、7.33、16.42g/kg、0.79g/kg和0.59g/kg,变化范围分别为1.15～1.68g/cm3、37.0%～61.0%、4.04～8.72、6.64～35.69g/kg、0.40～1.42g/kg和0.36～0.94g/kg。高程150m处的土壤容重均值在7月下降、9月增加,160m处的土壤容重均值在7月增加较多,9月变化不大;不同高程处的孔隙度均值变化与土壤容重变化呈相反的变化趋势;高程160m处土壤有机质在7月有所下降,9月变化不大;各高程土壤全氮和全磷总体呈7月升高、9月下降趋势。并对消落区土壤理化性状变化的影响因素进行了初步分析。     

Repeated physical disturbances and the stability of sub‐tropical coral communities in Hong Kong,China

• 1. This paper reports on the dynamics of the coral community structure at A Ma Wan (AMW) and A Ye Wan (AYW) in Tung Ping Chau, Hong Kong, focusing on data collected before and after the summer typhoon seasons in 1997 to 1999. This period (1999) experienced the highest frequency of severe tropical cyclones to hit Hong Kong with one cyclone being the strongest to hit in the last 23 years (1984 to 2006).
• 2. This is part of a long‐term monitoring programme of subtropical coral communities that has been set up in AMW since May 1997 and AYW since May 1998 with nine fixed position 40 m long transects and 0.5 m × 0.5 m permanent quadrats laid at 5 m intervals along each transect. A total of 45 scleractinian coral species from 21 genera (12 families) was recorded, with 40 species in AMW and 32 species in AYW recorded at the beginning of the study.
• 3. Multidimensional scaling ordinations showed distinct spatial variations in the coral communities within and between sites. These variations were probably a result of the differential effects of the repeated cyclone impacts on the communities. Cyphastrea serailia, Goniopora lobata, Montipora peltiformis and Pavona decussata were the dominant species most strongly affected by cyclone impacts at AMW, experiencing a 6.2–16.2% loss of mean area cover during the study period. Some dominant species (e.g. P. decussata) in AYW also experienced a 6.5–14.3% loss of mean area cover within the same period.
• 4. Overall, these coral community structures appeared relatively stable and resistant to repeated physical disturbances. However, they may have low resilience towards more severe disturbances in the future. Preserving the resilience of coral communities/species in Tung Ping Chau should be one of the main goals of coral conservation strategies for the island.

Copyright © 2008 John Wiley & Sons, Ltd.     

植物诱导抗病技术的发展现状

对植物诱导抗病技术进行了综述;针对生物诱导因子、物理诱导因子和化学诱导因子,分析了各种诱导因子的特征和应用;指出了植物诱导抗病性研究的现状和问题;并对诱导抗病性的应用和发展方向做作了概括.     

大果沙棘籽和油的理化成分研究

本文对采于新疆青河的大果沙棘籽进行了理化指标的分析研究。结果表明：大果沙棘籽在粗脂肪、粗蛋白含量上优于中国沙棘,在脂肪酸组成、维生素E含量上与中国沙棘无明显区别。该结果为大果沙棘籽的进一步开发利用奠定了基础。     

Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan) were steeped in distilled water (12 h, 30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%), insoluble dietary fiber (3.95%), total dietary fiber (4.57%) and free amino acid content (0.64 g/kg) than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively).     

茶多糖的分级纯化及组成分析

从粗老绿茶中提取茶叶粗多糖,经DEAE-纤维素DE-52和Sephacryl S-300柱层析纯化,获得三个纯化的茶多糖组分：TPS2-H₂O、TPS2-0.25和TPS2-0.40;此三个组分的中性糖含量分别是：41.23％、29.33％和21.39％,糖醛酸含量分别是：19.5%、22.5%和56.4%,蛋白质含量分别是：未检出、0.8％和未检出;GC-MS分析了三个分级组分均由鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖等六种单糖构成的杂多糖,其摩尔比分别是TPS2-H2O（21.3:13.8:1.8:23.3:6.9:32.9）,TPS2-0.25（60.7:13.4:1.6:2.0:1.2:21.1）,TPS2-0.40（60.2:10.8:4.4:3.2:5.7:15.7）;HPGPC-ELSD法分析了各组分的分布及所占比重。