基于3G无线新闻阅读器开发

随着3G网络的建成运行和智能手机的普及,基于智能移动设备的无线互联网应用的需求将越来越大。无线新闻阅读器是基于SymbianS60平台下开发的。传输过程中完全采用XML格式,并使用RSS订阅方式进行新闻推送功能的实现。用户可以订阅新闻频道,并对其进行的增,删,改,更新和新闻内容的存储。     

RFT测压资料在南阳油田开发井中的应用

着重探讨RFT在南阳油田开发井过程中的应用,主要包括了解储层产液情况、检测泥浆性能、评估储层连通性、调整注采井网及投产层位、辅助测并解释等几项内容.     

Highly Efficient and Recyclable Au/Aniline-Pentamer-Based Electroactive Polyurea Catalyst for the Reduction of 4-Nitrophenol

Heterogeneous catalysts based on metallic nanoparticles are promising candidates for wastewater treatment. However, they aggregate easily as a result of their high surface energy. Polymers are very popular supporting catalyst materials because they can stabilize the metallic nanoparticles to prevent aggregation. In this study, aniline-pentamer-based electroactive polyurea (EPU) was synthesized by oxidative coupling, and Au nanoparticles were anchored to the EPU via its aniline segments. Electrochemical redox behavior of the as-synthesized EPU was monitored by electrochemical cyclic voltammetry. The Au/EPU composite was characterized by FTIR, UV–vis, TGA, SEM, TEM, XRD XPS, and ICP-OES. SEM showed that the EPU had a flower-like structure, and the Au nanoparticles were uniformly immobilized on the EPU surface. The reduction of 4-nitrophenol (4-NP) by NaBH₄ was used as a model reaction to evaluate the catalytic properties of the Au/EPU composite. Moreover, the optimization of the reaction conditions for the reduction of 4-NP to 4-aminophenol (4-AP) were also studied in detail. The Au/EPU composite catalyzed the reduction of 4-NP to 4-AP within 4 min with a rate constant of 2.4?×?10^–2 s^?1 and an activation energy of 40.17 kJ/mol. The Au/EPU composite demonstrated high conversion (98%) after 20 successive cycles.

Graphical abstract

     

不同产地和品种发芽糙米的理化特性与食用品质研究

目的 研究发芽对12种不同产地与品种的糙米的理化特性和食用品质影响。方法 采用不同浸泡液、低温等方式处理糙米并发芽,根据γ-氨基丁酸(GABA)含量与发芽率,选择出8种糙米。进一步比较淀粉与直链淀粉、总酚含量,并探究蒸煮品质的相关指标、感官品质、质构特性和糊化特性。结果 以5 mg/mL谷氨酸钠溶液浸泡发芽对发芽糙米中GABA的富集效果最好。其中,蚌埠淮粳糯 20的GABA含量可达261.6±4.3 mg /100 g;泰兴9108的GABA含量达263.1±6.8 mg/100g,同时二者发芽率均可达96%。发芽使各品种糙米的色泽向黄红色偏移,总酚含量显著增加(P<0.05)、淀粉与直链淀粉含量均显著降低(P<0.05)。发芽后,糙米的糊化崩解值、回生值均显著下降(P<0.05)。不同品种的糙米米饭食用品质均好转,表现为体积膨胀率显著提高(P<0.05)、硬度显著降低(P<0.05),咀嚼性、胶着性降低,黏性增强,感官评分显著提高(P<0.05)。结论 产地和品种是影响发芽糙米GABA含量及食用品质、理化特性的重要因素,不同产地和品种的发芽糙米可为定向糙米食品开发提供原料。