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本文对中国轻纺城较大宾馆的废水进行了COD和BOD的测定,对两者相关性进行了研究,对其回归方程作了方差分分析及相关系数的显著性检验。回归方程的确立,对餐饮业的环境监测分析,环境管理具有实际意义。 相似文献
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使用带能谱的高分辨率场发射扫描电镜(FESEM)和图像分析技术对食堂和烤肉店PM2.5(细颗粒物)进行微观形貌观察,研究其数量-粒度分布、体积-粒度分布特征. 结果表明:从微观形貌看,PM2.5主要有矿物颗粒、烟尘集合体、球形颗粒、其他颗粒(生物质、食盐、纤维)4种,其中矿物颗粒有不规则和规则2种形态. 烤肉店的PM2.5可观察到形成链状的烟尘集合体,而食堂的可观察到更细颗粒组成的链状烟尘集合体.食堂矿物颗粒分别占颗粒物总数和总体积的69.23%、80.13%;数量-粒度分布呈双峰,主要分布在0.2~0.4μm范围内,小于0.5μm的矿物颗粒占颗粒物总数的58.90%;体积-粒度分布呈单峰,集中在在1~2.5μm.烤肉店矿物颗粒和其他颗粒分别占颗粒物总数的45.67%、44.86%;数量-粒度分布主要集中在0.2~0.4μm,小于0.5μm的矿物颗粒占颗粒物总数的39.41%;从体积-粒度分布上看,1~2.5μm内的矿物颗粒体积占颗粒物总体积的比例(32.36%)最大. 相似文献
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乡村旅游是现代生态旅游的重要组成部分,农家乐是近20年我国发展最为迅速的乡村旅游形式之一。首先分析了“乡土情结”的由来和与农家乐旅游的紧密联系,进而指出“乡土情结”是旅游者到农家乐去旅游的根本动机,它具体体现在中国人身上就是“土地情结”和“家乡情结”。在此基础上,剖析了农家乐旅游者由“情结”产生的旅游动机和旅游偏好。这类旅游者势必要求体验原汁原味的农家生活情趣,借以慰藉自己的“乡土情结”;然后对南充市近郊农家乐的发展现状和存在的误区进行诊断,以此对南充市近郊农家乐的发展走向提出建议,那就是“走原味之路”。 相似文献
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餐饮废物制取燃料乙醇发酵条件研究 总被引:4,自引:0,他引:4
通过单因素试验选取试验因子,并根据Box-Benhnken的中心组合试验设计原理,在单因素试验基础上采用四因素三水平响应面分析法,以乙醇含量为响应值,对发酵条件进行优化.结果表明,发酵温度、发酵时间、初始pH和接种量与乙醇含量存在显著相关性.最佳发酵条件为发酵温度33.8℃、发酵时间101.5h、初始pH=4.6、接种量16.6%.通过实验室小试,在最优发酵条件下,乙醇含量可达到6.93%,乙醇发酵效果较好.还原糖利用率达到88.7%,每吨干物质原料可产192.8L乙醇. 相似文献
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Pierre Nanyan Mondher Ben Charrada 《International journal of occupational safety and ergonomics》2018,24(2):324-328
Objectives. The economic burden of work-related musculoskeletal disorders (WMSDs) is industry specific. The objective was to analyse compensation claims for WMSDs among restaurant workers in France taking into account the type of restaurant. Methods. Data for 2014 were obtained from the French National Health Insurance Fund for Salaried Workers. A chi-square test was used to compare claims, incapacity and lost work day rates in different types of restaurant. Results. Prevalence for WMSDs differed significantly by the type of kitchen: collective restaurant (7.2/1000 workers), traditional restaurant (1.7/1000), and fast food restaurant (1.0/1000). There were more male claimants in traditional restaurant workers (51.0%) than in collective restaurant workers (40.1%) but more female claimants in collective restaurant workers (50.1%) than in traditional restaurant workers (39.4%). Permanent incapacity was significantly more prevalent in collective restaurant workers (49.6%), than in traditional (41.9%) and fast food (8.5%) restaurant workers. In collective restaurant workers, as a percentage, claims, permanent incapacity and lost work days increased with age range or work experience. Conclusions. Prevalence for WMSDs and therefore incapacity and lost work days are different according to the type of restaurant. Preventive strategies should take these differences into consideration. 相似文献
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为了研究湿热水解技术对餐厨废弃物中脂类物质的影响,促进餐厨废弃物的资源化处理利用,通过实验研究,分析了餐厨废弃物固相中油酸、亚油酸、α-亚麻酸和花生四烯酸4种不饱和脂肪酸在90~140℃湿热条件下处理随时间的变化规律。结果表明:实验所取餐厨废弃物经湿热处理后固相中油酸和亚油酸的含量相对较高,约为30%,花生四烯酸的含量较低,约为0.3%,随着加热时间延长,亚油酸在湿热环境下发生化学分解,其含量不断降低,而花生四烯酸的含量显著增加。当加热温度为100~120℃,加热时间为30-60min时,餐厨废弃物脂类含量比较稳定,作为适宜的湿热处理条件。值得注意的是,湿热处理后的餐厨废弃物中花生四烯酸的含量只约为0.3%,不能满足饲料标准中2%的要求。 相似文献