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82.
Requirements Engineering - In software reuse, the reuse of UML class diagram produced in design phase has received more attention due to the important influence on the following developing process.... 相似文献
83.
文章主要研究用水浸法提取落葵浆果天然染料及研究浸提液对羊毛织物的染色性能。以水为提取剂提取落葵浆果天然染料,探讨提取工艺中料液比、提取温度及时间等因素对落葵浆果天然染料提取效果的影响。研究结果表明,落葵浆果水浸提法优化工艺为:料液比1∶20、提取温度70℃、提取时间30 min。落葵浆果天然染料可以对羊毛织物进行染色,媒染染色与直接染色相比,染色深度深且会呈现不同的颜色。由于媒染剂的络合作用,媒染染色色牢度比直接染色普遍高1~2级。 相似文献
84.
Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii 下载免费PDF全文
Wen Li Xiaobei Li Yan Yang Feng Zhou Yanfang Liu Shuai Zhou Hailong Yu 《International Journal of Food Science & Technology》2015,50(11):2360-2366
Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels. 相似文献
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Dy3+, Eu3+: NaLa(WO4)2 phosphors are successfully synthesized through the solid-state reaction technique. The phase-structure and morphology are measured via X-ray diffraction and energy dispersive spectrometry. The concentrations of Dy3+, Eu3+, La3+, and W6+ are measured via ICP. The absorption and excited spectra are presented, which indicate that a blue band ranging from 430 to 480 nm is suitable for excitation. Using a commercial blue LED with a wavelength of 450 nm as the excitation light source, emission spectra for samples with varying dopant concentration ratios of Dy3+ to Eu3+ are obtained, which show good tunable yellow and red emission. For the purpose of investigating white LED performance, CIE spectra and a white light photo are also presented. The results reveal that varying the dopant concentration ratio of Dy3+ to Eu3+ plays a key role in the warm-white performance. With increasing concentration of Eu3+, the correlated color temperature decreases from 4069 to 3172 K, which indicates good warm-white performance. 相似文献
89.
以聚乙烯醇(PVA)和水华蓝藻为主要原料,通过溶液铺膜法制备了蓝藻/PVA共混膜,采用万能试验机,研究了不同助剂对蓝藻/PVA共混膜力学性能的影响。结果表明,蓝藻的添加显著降低了共混膜的力学性能。当添加比例为PVA的1/2时,膜的拉伸强度和断裂伸长率分别比无藻处理下降了65.89%和79.57%。甘油、尿素显著提升了蓝藻/PVA共混膜的断裂伸长率,当添加比例为蓝藻的1/2时,分别能使共混膜的断裂伸长率提高73.20倍和62.02倍。虽然柠檬酸、硅烷偶联剂能够提升蓝藻/PVA共混膜的拉伸强度,但只能在低剂量时促进断裂伸长率的小幅提高,当柠檬酸添加比例为蓝藻的1/40时,膜的断裂伸长率能提高4.41倍,而当硅烷偶联剂添加比例为蓝藻的1/20时,膜的断裂伸长率能提高1.49倍。尿素与甘油复合增塑,更有利于提升共混膜的断裂伸长率。硅烷偶联剂与甘油复合增塑,更有利于提升共混膜的拉伸强度。 相似文献
90.
The fracture behaviour and morphologies of high-strength boron steel were investigated at different temperatures at a constant strain rate of 0.1 s-1 based on isothermal tensile tests. Fracture mechanisms were also analyzed based on the relationship between microstructure transformation and continuous cooling transformation(CCT) curves. It is found that 1) fractures of the investigated steel at high temperatures are dimple fractures; 2) the deformation of high-strength boron steel at high temperatures accelerates diffusion transformations; thus, to obtain full martensite, a higher cooling rate is needed; and 3) the investigated steel has the best plasticity when the deformation temperature is 750 °C. 相似文献