二重双随机Dirichlet级数的收敛性和增长性

研究二重双随机Dirichlet级数F（s,t,ω）=∑m=1^∞∑n=1^∞amnXmn（ω）exp（-λm（ω）s-μn（ω）t）在{Xmn}独立且某阶矩一致有界等条件下的收敛性和增长性,得出二重双随机Diriehlet级数F（s,t,ω）=∑m=1^∞∑n=1^∞amnXmn（ω）exp（-λm（ω）s-μn（ω）t）与二重Dirichlet级数F（s,t）=∑m=1^∞∑n=1^∞amnexp（-sEλm-tEμn）a.s.有相同的收敛横坐标和增长级．     

涤纶牛津布硬挺整理工艺探讨

分析了低甲醛硬挺剂TF-630在涤纶牛津布上进行硬挺整理的各个工艺因素（催化剂用量、焙烘温度、焰烘时间等）、与其他助剂（非离子渗透剂、淀粉糊、防水剂、涂层胶等）的复合整理工艺,结果表明：（1）催化剂TF-630C用量．当ρ（TF-630）=10～30g／L时,ω（TF～630C）=12.5％～25.0％（对TF-630质量）：当ρ（TF-630）=30～50g／L时,ω（TF-630C）=12．5％～20．0%（对TF-630质量）;当ρ（TF-630）大于50g／L时,ω（TF-630C）=10．0%-16．7％（对TF-630质量）．（2）焙烘温度控制在190～200℃较理想．（3）焙烘时间应根据织物的单位面积质量进行调节当织物单位面积质量小于100g／m^2时,采用80～110m／min车速;当织物单位面积质量为100-200g／m^2时,采用70～90m／min车速：当织物单位面积质量大于200g／m^2时,采用60～70m／min车速．（4）与其他助剂的复合整理工艺中,ρ（非离子渗透剂TF—107A）=1～3g／L：ρ（淀粉糊）=10—20g／L：与防水剂同浴能提高防水剂的耐洗牢度[ρ（TF-630）=3—5g／L,ρ（TF-630C）=1g/L];与涂层胶复配使用时,能提高涂层胶的耐搓牢度,ω（TF-630）=2％（对涂层胶质量）优化各个工艺因素,不仅能达到理想的硬挺整理效果,还能使布面游离甲醛含量更低,刺激性气味更小,与其他助剂复配,更能优化整理后应用效果．     

2-循环矩阵下MASOR迭代法的收敛性分析

为研究MASOR的性质,证明在Jacobbi特征值μk1时,MASOR迭代可以收敛,首先引入块SOR迭代矩阵,同时建立块SOR迭代矩阵与块Jacobbi迭代矩阵的特征值与特征向量之间的关系.然后在给定Jacobbi特征值μ2k=mki情况下,分别讨论σ1=-σ2,σ1=σ2时,MASOR迭代矩阵在mk1,mk=1,mk1时的收敛范围.     

几个实值函数可积充要条件的p-adic类似

研究了p-adic数域上实值函数可积的充要条件．在引入与实分析类似的幅度概念之后,证明了区间[ap,bp]上有界实值函数f（x）可积的几个充分必要条件：（1）当λ→0时,S和S同时收敛于同一极限I;（2）Aεp,σp,可找到δp,使任意分法满足λ（Δ）=maxΔ1≤i≤n〈δp时,对应于幅度ωi≥εp的那些区间Δl的长度之和∑i=1nΔi〈σp;（3）若f（x）,g（x）在[ap,bp]可积,f（x）·g（x）在[ap,bp]也可积．并分析了实数域与p-adic数域上可积充要条件表述及证明方法的异同．     

2-循环系数矩阵对称MSOR法最优参数估计

讨论了A为2-循环系数矩阵的线性方程组AX=b的对称MSOR迭代求解问题.在线性方程组AX=b的系数矩阵为2-循环系数矩阵且Jacobi迭代矩阵的特征值都是实数或纯虚数的情况下,估计对称MSOR方法的最优参数,且举例说明所得的结果.     

二层概率约束规划的逼近算法

探讨了二层概率约束规划问题的稳定性.得出了当随机向量序列{ζ(κ)(ω)}分布收敛于ζ(ω)时,相应于{ζ(κ)(ω)}的二层概率约束规划问题的最优值收敛于原问题的最优值.     

严格积γ-对角占优矩阵的三角-schur补

为了深入研究schur补的适用范围,引入了三角-schur补(diagonal-schur补是其当θ=π/2时的特殊情况),利用严格积γ-对角占优矩阵的矩阵性质,证明得到了严格积γ-对角占优矩阵的三角-schur补仍是严格积γ-对角占优矩阵,最后应用数值例子进行了验证.     

一类预条件矩阵USSOR迭代方法的比较定理

为了提高线性方程组迭代法的收敛速度,采用适当的预处理方法是必要的,即PAx=Pb.利用新预条件矩阵P=I+C′α,当系数矩阵A为非奇异M-矩阵时,运用USSOR迭代方法及矩阵分裂理论,获得了新的比较定理.最后通过数值例子验证了所得的主要结论.     

严格γ-对角占优矩阵的三角-schur补

为了进一步研究一类特殊矩阵严格γ-对角占优矩阵的相关schur补性质,本文对其在schur补及diagonal-schur补概念的基础上进行了推广从而得到三角-schur补.利用该矩阵本身的性质证明了严格γ-对角占优矩阵的三角-schur补仍然是严格γ-对角占优矩阵(其中当θ=π/2时,diagonal-schur补是三角schur补的一种特殊情况),最后利用数值算例验证了其有效性.     

广义Jacobi矩阵的逆问题

考虑加权型Jacobi矩阵的逆问题．基于逐层递退方法,通过特征对给出Jacobi矩阵存在和惟一的充分必要条件,并由特征对构造出此Jacobi矩阵．即当i=1,2,…,k-1时,如果Di≠0且[（μ1-λ）di＋λqiDi＋（μ1-λ）Mi-1＋（μ1-λ）qixiyi＋1]／Di〉0,那么bi=[（μ1-λ）di＋λqiDi＋（μ1-λ）Mi-1＋（μ1-λ）qoxiyi＋1]／Di,ai={λpi＋[λqi-1-bi-1）xi-1＋（λqi-bi）xi＋1]/xi,xi≠0,/μipi＋[（μ1qi-1-bi-1）yi-1＋（μ1qi-bi）/yi＋1]/yi,xi=0.若Di=0,bi=（μ1qi-1yi-1＋μ1qiyi＋1-bi-1yi-1）/yi＋1,且ai为任意实数．对于i=k,k＋1,…,n-1,ai,bi可类似求得．     

A method for the quantitative determination of ω-3-polyunsaturated fatty acids by reductive ozonolysis

There is great interest in the isolation and concentration of ω-3-polyunsaturated fatty acids because of their role in coronary heart diseases [1–3]. For that reason suitable methods for determination of such fatty acids are necessary. The analytical determination of ω-3-docosahexaenoic and ω-3-eicosapentaenoic acid in complex mixtures of unsaturated fatty acids like marine lipids by packed column gaschromatography [4] will not be succesfull, if you want to avoid preseparations [5, 6]. Good results can be achieved by means of capillary gaschromatography [7, 8] and high performance liquid chromatography [9]. In the cases of enrichment it is sufficient to know only the total content of ω-3-fatty acids. By means of reductive ozonolytical cleavage used for exploring fatty acids structures [10, 11] every fatty acid family gives characteristic cleavage products at their alkyl ends: ω-3 = propanal; ω-6 = hexanal; ω-9 = nonanal [12, 13]. Taking that fact in consideration we developed a simple method for the quantitative determination of total ω-3-fatty acid content in lipids.     

Biochemical and Functional Properties of Wheat Gliadins: A Review

Gliadins account for 40–50% of the total storage proteins of wheat and are classified into four subcategories, α-, β-, γ-, and ω-gliadins. They have also been classified as ω5-, ω1, 2-, α/β-, and γ-gliadins on the basis of their primary structure and molecular weight. Cysteine residues of gliadins mainly form intramolecular disulfide bonds, although α-gliadins with odd numbers of cysteine residues have also been reported. Gliadins are generally regarded to possess globular protein structure, though recent studies report that the α/β-gliadins have compact globular structures and γ- and ω-gliadins have extended rod-like structures. Newer techniques such as Mass Spectrometry with the development of matrix-assisted laser desorption/ionization (MALDI) in combination with time-of-flight mass spectrometry (TOFMS) have been employed to determine the molecular weight of purified ω- gliadins and to carry out the direct analysis of bread and durum wheat gliadins. Few gliadin alleles and components, such as Gli-B1b, Gli-B2c and Gli-A2b in bread wheat cultivars, γ-45 in pasta, γ-gliadins in cookies, lower gliadin content for chapatti and alteration in Gli 2 loci in tortillas have been reported to improve the product quality, respectively. Further studies are needed in order to elucidate the precise role of gliadin subgroups in dough strength and product quality.     

硅烷季铵盐抗菌剂GD-2的合成及应用

为使纺织品及使用者免受微生物侵害,选用十六/十八烷基叔胺与γ-氯丙基三甲氧基硅烷反应,制得抗菌剂GD-2,并将其应用于纯棉织物的抗菌整理,研究抗菌剂GD-2的合成和抗菌应用工艺.最佳合成工艺条件为:十六/十八叔胺∶γ-氯丙基三甲氧基硅烷∶乙醇的摩尔比为1∶1.1∶2,80℃下反应36h.应用工艺条件为:抗菌剂GD-2质量浓度20g/L,pH=6,预烘温度80℃,焙烘温度120℃.整理后棉织物对大肠杆菌和金黄色葡萄球菌的抑菌率分别为99.74%和99.37%.     

ω-Conway 环与ω-归纳*-半环

引入了ω-Conway半环与ω-归纳*-半环的概念,并且研究了它们的性质.得到了ω-归纳*-半环是ω-Conway半环.对ω-归纳*-半环的形式幂级数半环进行了讨论.结果表明,ω-Conway半环(ω-归纳*-半环)的矩阵半环仍然是ω-Conway半环(ω-归纳*-半环).     

Antioxidants in oats : Glyceryl esters of caffeic and ferulic acids

Of the antioxidants extracted from oats, 36% (by weight) consists of six compounds which are more strongly adsorbed on to silicic acid than those previously described, ¹,² One of these has been isolated by column chromatography. On hydrolysis it yields caffeic acid (2 moles), ferulic acid (1 mole), glycerol (1 mole) and long-chain ω-hydroxyacid (1 mole). The ω-hydroxyacid fraction contains the homologues, C₂₂ (5%), C₂₆ (64%), and C₂₈ (31%). The probable structures of the compounds are discussed.     

Comparison of Yersinia pestis to other closely related Yersinia species using fatty acid profiles

Capillary gas chromatography with flame ionisation detection (GC–FID) was used to determine the cellular fatty acid (CFA) profiles of six Yersinia pestis strains. The profiles were then compared with the CFA profiles of other closely related Yersinia species including: Y. pseudotuberculosis, Y. enterocolitica, Y. intermedii, Y. kristensenii and Y. frederiksenii. For GC–FID analysis, whole cell fatty acid methyl esters (FAMEs) from cells cultured on brain–heart infusion (BHI) agar at 35 °C for 24 h were obtained by saponification, methylation and extraction into hexane/methyl tert-butyl ether. A data set for each Yersinia species was prepared using fatty acid profiles from five replicates prepared on different days. Major fatty acids of the 26 Yersinia strains evaluated in this study were straight-chain 12:0, 14:0, 15:0, 16:0 and unsaturated summed 16:1 ω7c/16:1 ω6c, 18:1 ω7c, and summed 14:0 3OH/16:1 iso, and 17:0 ω cyclo 7–8. The CFA profiles for Y. pestis and Y. pseudotuberculosis are similar, but there are several fatty acids, 16:1 ω5c, 16:0, 17:1 ω7c, 17:0 ω cyclo 7–8, 19:0 and summed 18:2 ω6c, 9c/18:0 ante, that differ significantly between these two species. Analysis of FAMEs from Yersinia strains grown on BHI agar by a rapid GC–FID method can provide a sensitive procedure for the identification of these organisms, and this analytical method provides a procedure for the differentiation of Y. pestis strains from closely related Yersinia species.     

Chemical properties of surimi seafood nutrified with ω-3 rich oils

Surimi-based seafood products are widely accepted and enjoyed worldwide. The US consumption increased in 1980s; however, it leveled thereafter. Food products nutrified with ω-3 polyunsaturated fatty acids (PUFAs) are in increasing demand due to demonstrated health benefits. Currently, surimi seafood is not nutrified with ω-3 PUFAs. In the present study, surimi seafood was nutritionally-enhanced with ω-3 PUFAs-rich oils (flaxseed, algae, menhaden, krill, and blend). The objectives were (1) chemical characterization of FA composition and oxidation, and (2) determination of physicochemical properties (colour and texture) of the nutritionally-enhanced surimi seafood. Oil addition resulted in increased (P < 0.05) concentration of total ω-3 FAs in surimi seafood; however, the concentration of α-linolenic (ALA, 18:3ω-3), eicosapentaenoic (EPA, 20:5ω-3) and docosahexaenoic (DHA, 22:6ω-3) acids depended on which oil was added. Although the ω-3 PUFAs nutrification resulted in increased (P < 0.05) susceptibility of surimi seafood to lipid oxidation, it was within ranges acceptable to consumers. Texture analysis (texture profile analysis, Kramer shear and torsion test) showed that ω-3 PUFAs nutrification did not affect texture. Colour properties of ω-3 PUFAs nutrified surimi seafood were generally improved except when krill oil or blend was added. This study demonstrates that nutritional value of surimi seafood can be enhanced with concurrent improvement of colour and without affecting texture.     

Production of lipase‐catalyzed solid fat from mustard oil and palm stearin with linoleic acid by response surface methodology

BACKGROUND: Solid fat was produced from mustard oil and palm stearin through lipase‐catalyzed reaction, in which linoleic acid was intentionally incorporated. For optimizing the reaction condition of melting point and ω6/ω3 fatty acids, response surface methodology (RSM) was employed with three reaction variables such as substrate mole ratio of mustard oil (MO) to palm stearin (PS) (X₁), reaction temperature (X₂) and reaction time (X₃). RESULTS: The predictive model for melting point of solid fat was adequate and reproducible due to no significant lack of fit (P = 0.0764), P‐value (0.0037) of the model, and satisfactory level of coefficient of determination (R² = 0.92). For the ω6/ω3 ratio model, R² and P‐value were 0.89 and 0.0132, respectively, but lack of fit was significant (P = 0.0389). The melting point of the produced solid fat was affected by substrate mole ratio, whereas reaction temperature and time had no significant effect. The ω6/ω3 ratio of solid fat was influenced by substrate mole ratio and reaction temperature but not by reaction time. Based on ridge analysis, lower ω6/ω3 ratio was predicted by decreasing substrate mole ratio and reaction time, and by increasing reaction temperature. CONCLUSIONS: For producing solid fat with a specific melting point of 34.57 °C, a combination of 1:2 (X₁), 65.17 °C (X₂) and 21.46 h (X₃) was optimized, and the optimization was confirmed under the same reaction conditions. The solid fat contained palmitic (37.8%), linoleic (24.8%), oleic (21.3%), and erucic acid (9.7%), and its solid fat content was 30.3% and 10.3% at 20 and 30 °C, respectively. Copyright © 2009 Society of Chemical Industry     

湿消解-原子荧光法测定甲壳类海鲜产品中总砷质量分数的不确定度评定

对湿消解-原子荧光法测定食品中总砷质量分数的不确定度进行评定.以壳类海鲜类产品为例,建立湿消解-原子荧光法测定壳类海鲜类产品中总砷质量分数的不确定度计算模型.量化了各分量的相对标准不确定度,并计算出相对合成标准不确定度和扩展不确定度.三次测试壳类海鲜样品中总砷质量分数的平均值ω=58.1±7.7mg/kg,k=2.