中国生态监测存在问题及发展趋势

在生态学的基本理论基础上,探讨了生态监测的科学内涵,明确了生态监测对象就是生态系统,目标是认识反映生态系统的状态和演变趋势,为管理和决策提供科学依据。深入分析了中国生态监测存在的5个问题:生态监测缺乏统一管理,部门间任务存在交叉和重复;生态监测技术不够规范,信息整合与利用困难;生态监测网络松散,国家级生态监测网络建立缓慢;环境监测法律依据不足,法制保障力度亟待加强;生态监测能力水平普遍较低,亟待建设。最后,从国家现实需求、生态监测现状以及监测技术发展的历史规律,探讨了未来中国生态监测的总体发展趋势。     

太湖北部藻类生长旺盛期大气氮、磷沉降特征

按照<大气降水样品的采集与保存标准>(GB/T 153580.2-92)收集大气N、P沉降物和降水量,并测定了2007年5～11月太湖北部梅梁湾藻类生长旺盛期间大气TN、TP的干、湿沉降通量.结果表明,太湖北部梅粱湾大气TN月湿沉降通量和月总沉降通量的变化趋势均呈双峰型特征,与当地梅雨和台风侵袭时的降水量呈明显正相关,并且TN的月湿沉降通量高于月干沉降适量,但降水量最少的11月则相反;大气TP月干、月湿沉降通量呈相互交替的变化趋势.大气N沉降物中主要以溶解性氮(TDN)为主,平均约占91.4%;而P沉降物中溶解性磷(TDP)占的比例相对较低,平均约为65.1%.经测定,2007年太湖北部梅梁湾TN和TP的年沉降通量分别为2 976、84.0 kg/km2,相比2002年7月至2003年6月分别下降34.4%和78.7%;2007年太湖北部梅粱湾大气TN的年沉降量高达6 958 t,远超过太湖湖泊生态系统理论允许的TN年沉降量.     

腐殖质含量对填料净化污水效能的影响

掺入与腐殖垃圾级配相同的砂配置腐殖质含量分别为1.09%、0.87%、0.65%、0.44%和0.01%的5种填料，装填0.5 m厚度的试验柱，构建人工快速渗滤系统处理生活污水，并测定饱和水力渗透系数，研究腐殖质含量对填料净化污水效能的影响。结果表明，在相同的水力负荷（1 m/d）和污染负荷下，5种腐殖质填料对COD和TP的平均去除率存在明显差异，腐殖质含量为1.09%、0.87%和0.65%的3种填料对COD的去除率较腐殖质含量为0.01%的填料均高出14%以上。腐殖质含量与TP去除率呈现正相关性。腐殖质含量最高的填料（1#）其初始K值最大达3.23×10^-2 cm/s，约为腐殖质含量最低的填料（5#）的5倍，其稳定运行时间最长。     

填料在净化污水过程中渗透性能变化趋势的研究

选取腐殖垃圾和砂以及两者质量比分别为4:1、3:2、2:3的混合物共5种填料,在1.0 m/d的水力负荷下,进行人工快速渗滤系统净化生活污水的试验,研究填料在进水过程中渗透性能的变化趋势.结果表明,腐殖垃圾的初始饱和水力渗透系数(K)最大,为3.32×10-2cm/s,而砂的初始K只有5.14×10-3cm/s,腐殖垃圾含量越大的混合物其仞始K也越大.在净化污水的过程中,5种填料的K逐渐减小,腐殖垃圾含量越大的混合物其K降幅也越大.随着进水时间的延长,各个填料柱填料层50～250 mm处的水头损失占总水头损失(填料层50～450mm处)的比例均逐渐增加,最终各个填料柱均发生堵塞,堵塞均发生在填料层50mm以上范围内.     

昆明氮肥厂出台造气车间卫生管理条例

昆明氮肥厂针对职工只注重环境卫生而忽视设备卫生的现象,制定出台了《造气车间设备和环境卫生管理条例》。新《条例》已于1998年8月1日起正式实施。 新《条例》是根据国家有关劳动保护,安全生产法律、法规的规定,结合工厂的实际制定的。共分两则、九条,其主要内容有:第一则修理维修职责。第二则操作卫生职责。九条是:①坚持八小时工作制;②严格遵守检修规程;③加强对所属设备的认真巡回检查;④及时消除设备的跑冒滴漏;⑤正确使用设备,注重设备及室内外卫生;⑥液位工精心调节液位在三分之一至三分二之间;⑦炉前工认真巡回检查各炉坐板情况;⑧风机工认真检查风机运行情况;⑨脱硫工认真进行所属设备的巡回检查。     

施粉煤灰农田和作物的铜,钼,硒,钴和铍含量变化及影响评价

铜、钼、硒是钴是动植物和人体必需的微量元素，参与许多重要的生理新陈代谢过程，绝大多数植物对这些元素的忍受性也较强。粉煤灰中的这四种元素含量均较对照的高，但受土壤ｐＨ值和有机质含量等的影响，施灰田作物中这四种元素未有异常富集。     

苯胺-2,4-二氨基酚共聚物对水中Cr(Ⅵ)吸附性能的研究

利用化学氧化法合成了苯胺-2,4-二氨基酚的共聚物,并通过静态吸附实验研究了该材料对水中Cr(Ⅵ)的吸附性能.研究表明,该共聚物对废水中Cr(Ⅵ)的去除效果显著,该吸附过程为自发吸热反应,符合Langmuir单层吸附模型;其动力学行为符合准二级动力学方程.溶液pH值对吸附性能影响较大,pH 3～6范围内吸附效果较好.吸...     

Differences in the quality of steamed hull-less barley and wheat cakes北大核心CSCD

In this study, three different hull-less barley varieties were used to prepare steamed cakes, and their nutritional value, sensory qualities, textural properties, and in vitro starch hydrolysis were evaluated. The results showed that the contents of total dietary fiber (4.50%-5.12%), β-glucan (2.96%-3.96%), total flavonoids (12.56-38.73 mg/100 g), and γ-aminobutyric acid (5.08-9.53 mg/100 g) in the steamed hull-less barley cakes were significantly higher than that in the steamed wheat cake, which were 0.65%, 0.23%, 3.93 mg/(100 g), and 2.63 mg/(100 g), respectively. The sensory properties of steamed ordinary hull-less barley and wheat cakes were not significantly different, but the steamed 08-1127 (waxy hull-less barley) cake was softer and out of shape. The springiness, resilience, cohesiveness, gumminess, and adhesiveness of steamed ordinary hull-less barley cakes were similar to those of steamed wheat cake, while those of steamed 08-1127 cakes were significantly lower than those of steamed ordinary hull-less barley cakes. Steamed hull-less barley cake also showed a maximum starch hydrolysis rate (38.76%-42.74%) that was lower than that of steamed wheat cake (49.92%), and the contents of rapidly (11.58%-13.16%) and slowly digested starch (5.34%-7.56%) were lower than that of steamed wheat cake (17.21% and 15.97%, respectively). In addition, the glycemic (59.37-61.67) and hydrolysis indexes (35.82-40.00) were lower than those of steamed wheat cake (76.66 and 67.30, respectively), and the contents of resistant starch (2.74%-3.55%) were higher than those of wheat steamed cake (1.68%). Therefore, the steamed cakes of ordinary hull-less barley had a higher content of nutritional components than the steamed cake of wheat, and the in vitro starch hydrolysis parameters were better than those of steamed wheat cake. When it is necessary to consider both nutritional and sensory qualities, ordinary hull-less barley can be selected as the raw material for steamed cakes, but waxy hull-less barley is not suitable for making steamed cakes. © 2022 Science Press. All rights reserved.     

角腊实验室带你走出黑暗盲区

眼睛失明对人生而言是一个可怕的梦靥。当五彩斑斓的光影永远从眼前消失之后，多少人为此心力交瘁、悲痛欲绝、痛不欲生；当光明的海洋陡然变换成黑暗的世界，多少人为此终日以泪洗面、长吁短叹，精神频临崩溃。