具有时滞和非线性发生率的SEIR脉冲接种模型

本文研究了一类具有时滞和非线性发生率的SEIR脉冲接种模,定义了模型的基本再生数,考虑了模型的传染病灭绝周期解的存在性和全局吸引性。     

淡水河、石马河整治再出“新招”--“两河”整治 任重而道远

与2008年相比，流域河流水质确实有翻天覆地的变化，它的标志性成果就是流域主干流的黑臭问题基本解决，但流域内不少支流，仍存在黑臭现象。     

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.     

多粘类芽孢杆菌GA1产絮凝剂的培养基和分段培养工艺

对1株从土壤中筛选的产絮凝剂微生物GA1进行了研究.该菌株经形态学特征、生理生化反应及16S rDNA序列(GenBank序列登陆号为DQ166375)相似性分析鉴定为多粘类芽孢杆菌,并命名为Paenibacillus polymyxa GA1.对其进行了产絮凝剂培养条件和培养工艺的研究.结果表明:GA1产絮凝剂的最佳培养基成分(g/L)为蔗糖40.0、酵母浸膏4.0、K₂HPO₄5.0、KH₂PO₄、2.0、NaCl 0.1、MgSO₄ 0.2.研究了该菌株产絮凝剂的最佳培养条件,包括培养基的初始pH、培养温度、摇床速度和接种量.同时针对其产絮凝剂和菌体生长的关系,首次将分段培养工艺应用于GA1产絮凝剂中,即在培养的初期24h内采用菌体生长最佳培养条件,在培养后期采用菌体产絮凝剂的最佳培养条件.结果表明,采用分段培养的工艺,既可保证GA1絮凝剂的产量,又能缩短培养周期.     

基于犹豫直觉模糊集-TOPSIS的危险品多式联运风险评估

为了对危险品的多式联运系统风险进行评估,首先在"人、机、管、环"4M理论的基础上,将多式联运中"转运"这一特殊流程考虑进去,以"人、机、管、环、转运"这5个因素作为决策问题中的属性;其次,采用犹豫直觉模糊语言集为决策者的初始决策矩阵赋值,并利用均值-标准差的汉明距离来衡量两个犹豫直觉模糊语言数之间的距离;然后,以危险品多式联运系统中的风险为标准,采用基于犹豫直觉模糊语言集的TOPSIS方法进行不同方案的决策。最后,以磷酸在宜昌-衢州之间的运输为案例,对4种常用运输方案进行风险评估,以综合评价指数进行对比。结果表明,在先水路后铁路、先水路后公路、先公路后铁路、先铁路后公路4种方案中,从宜昌到衢州之间先公路后铁路的运输方式所得综合评价值最高,应选择方案3。     

氧化亚铁硫杆菌基因转移系统研究进展[综述]

氧化亚铁硫杆菌 (Ｔｈｉｏｂａｃｉｌｌｕｓｆｅｒｒｏｏｘｉｄａｎｓ)是极端嗜酸性的专性自养细菌 ,广泛分布于硫化矿床、酸性矿水及土壤中 ,最适生长ｐＨ 2 .0～ 2 .5 .氧化亚铁硫杆菌很早就被广泛应用于有用金属的浸出 ,特别适合于从低品位的矿石中浸出和回收稀有贵重金属 .这种方法具有低成本、低能耗、无污染等特点 ,因而在能源日益紧缺的今天 ,受到人们越来越多的关注 .目前许多国家已经成功地利用细菌浸出液技术开采多种金属 ,如铜、铀、金、钴、镍、锌和铅等 .其主要作用原理是通过氧化ＦｅＳＯ4 或ＦｅＳ2 产生Ｆｅ3 氧化剂 ,氧化…     

安捷伦大学推出乳品中三聚氰胺解决方案培训课程

为了帮助用户解决目前对乳品中三聚氰胺检测的迫切需求，安捷伦科技公司提供了从检测仪器到样品前处理和数据分析的整体解决方案．应用技术支持部在北京用户卓越中心实验室，第一时间完成了Agilent1200／1120液相色谱仪、Agilenf7890／5975气质联用仪和AgilentRRLC／6410B液质联用仪器测试奶粉、液态奶粉等乳品中三聚氰胺的检测方法，今天安捷伦大学推出三聚氰胺解决方案培训课程．     

香蕉茎叶生物活性鱼用饲料的发酵工艺优化

以新鲜香蕉茎叶为原料,植物乳杆菌及光合细菌为发酵剂,研制了一种具有生物活性的鱼用青贮饲料,并对发酵工艺条件进行了优化。以饲料蛋白质含量及感官综合评分为依据,采用单因素试验考查了蔗糖添加量、混合菌种比例、接种质量分数、发酵时间和温度5个单因素对饲料品质的影响;采用正交试验优化最佳发酵工艺条件。结果表明,最佳发酵条件为蔗糖添加质量分数2.5%、光合菌种与植物乳杆菌质量比为1∶3、接种质量分数为3%,在33℃下密封发酵7 d。此条件下制得的饲料蛋白质质量分数为9.66%,具有独特的芳香气味,茎叶结构保持良好,无霉腐,烘干后为褐色。     

常系数线性齐次微分方程的幂级数解

级数法是求解常微分方程最有效的方法之一。给出了常系数线性齐次微分方程的仅与系数和初始值有关的幂级数解,对探究其它微分方程的幂级数解有一定的作用。