定尺标记装置

介绍了该定尺标记装置的作用、结构及其设计维修时需注意的事项,对类似结构的装置设计具有一定的借鉴意义.     

常温可燃性气敏元件

以ＳｎＯ２为主体敏感材料，通过掺杂及表面处理等技术，对常温可燃性气敏元件进行了研究。结果表明，对甲烷及异丁烷（３０００ｐｐｍ）的灵敏度＞３，元件初期稳定性、响应及恢复特性好，抗干扰能力强．     

MILKING SYSTEMS AND METHODS OF PRODUCTION

The development in milk production from the early 1960s and the changes in herd sizes are described, and the significance of different herd size groups to the total volume of milk produced is shown. The problems for small producers in bulk collection have been studied also the cost of labour in milk production. The rise in milking parlour installations with the herringbone predominant and the factors in selection of a parlour are examined. The importance of efficient systems in cleaning and hygiene in milking premises and the necessity for economy stressed. ( Editor's summary )     

单相轴向磁场异步电机的设计与计算

单相轴向磁场异步电机是近些年发展起来的一种新型特种电机．由于其结构独特、形状扁平，又能获得同功率普通单相异步电机相同的电气性能，因而日益受到人们的重视．但对单相轴向磁场异步电机的研究尚属空白，目前尚无一套公认的磁路和参数计算方法．基于此，借助计算机开发和研制了“单相轴向磁场异步电机ＣＡＩ系统”，从理论上推出了一套适合单相轴向磁场异步电机的计算公式和方法，包括主要结构的确定、参数计算、磁路计算等内容，计算结果与样机实测值相符     

EFFECT OF ELECTRICAL STIMULATION ON CARCASSES FROM STRESSED AND UNSTRESSED STEERS

Twelve steers of known breeding and management history were assigned to two antemortem treatment groups (stress or no stress). After evisceration and splitting, sides in each group were randomly assigned to two electrical stimulation treatments (no stimulation or stimulated intermittently with one amp current for 2 min). ES did not affect any of the carcass characteristics in the stressed group except lean and overall maturity. Although ES did not affect lean color in stressed carcasses, they were darker in color than unstressed carcasses. The unstressed stimulated carcasses were more tender and contained less panel detectable connective tissue than the unstressed-unstimulated carcasses. ES did not improve tenderness of stressed carcasses. Thus, it appears that ES will be effective only on carcasses that have not severely depleted their stores of muscle glycogen.     

EFFECT OF ELECTRICAL STIMULATION AND BLADE TENDERIZATION ON PALATABILITY OF BEEF LONGISSIMUS AND SEMIMEMBRANOSUS MUSCLES

The effect of electrical stimulation (ES) and/or blade tenderization (BT) on palatability of longissimus (LD) and semimembranosus (SM) muscles from range-grazed and concentrate-fed steers were compared. Range-grazed steers graded lower and the steaks contained less fat and more moisture (P<0.05) than those from concentrate-fed steers. Broiled steaks from the range-grazed steers were less flavorful, less juicy, and less desirable overall than those from concentrate-fed steers (P<0.05). Nevertheless, tenderness of ES and BT treated steaks from range-grazed steers was comparable to steaks from concentrate-fed animals that had not been tenderized. Flavor and juiciness of LD muscle did not change with ES or BT treatments but flavor and juiciness of SM muscle decreased when combined ES and BT treatments were used.     

BROWNING BEHAVIOR OF TAURINE AND PROLINE IN MODEL AND DRIED SQUID SYSTEMS

Model systems containing taurine or proline mixed with glucose at pH 6.4 were adjusted for water activity (Aw) to 0.99, 0.90, 0.84, 0.75 and 0.60 with celite. The browning rates measured during 96 h at temperatures between 5° and 45°C increased with increased temperature and reduced water activity. The model system containing taurine had a higher browning rate than that with proline at the same Aw and temperature. The browning rate with taurine at Aw = 0.60 increased 34 times at 45°C and 7 times at 35°C compared to that at 25°C. Decreases in Aw from 0.90 to 0.60 resulted in increased browning rate, 4.1 times at 45°C and 1.3 times at 35°C. The browning rate in model systems with proline followed the same pattern. Temperature had a more pronounced effect on browning rate than Aw. Browning was very slow in model systems at temperatures below 25°C. Evidence is provided that the Maillard reaction occurred in the mantle of squid (Illex argentinus) during air drying at 35°C. Dehydration resulted in loss of 50% of the taurine (from 22.3 to 11.6 mmoles/100g dry mass) and more than 60% of the proline (from 23.4 to 8.9 mmoles/100g dry mass). Total free amino acids remained unchanged when the moisture level was above 50% or Aw = 0.95. The browning intensity of the squid mantle increased 5 fold during drying. Taurine and proline were digested most at water activity above 0.95, while other amino acids were lost at a greater rate in the intermediate water activity range.     

INTERACTIONS OF PROTEOSES AND POLYPHENOLS IN WORTS,BEERS AND MODEL SYSTEMS

Four high-molecular weight proteose fractions from beer were precipitated to varying extents by four different tannin fractions, as shown turbidimetrically in a simple assay. According to this test the most acidic proteose fraction reacted least with all four tannins and the formation of insoluble proteose-tannin complexes was strongly dependent on pH. Moreover, tannins obtained from hops displayed greater tanning power with beer proteoses than did either a tannin isolated directly from barley or one prepared by aerial oxidation of barley prodelphinidin B3. The different reactivities of tannins to proteoses, however, did not correlate well with their reactivities to cinchonine sulphate (CS). Whereas the amounts of break precipitated on boiling a wort moderately were related to the amounts of hop tannins added, barley flavanols had little effect on break formation. In beer, about 50% of the proteoses were of low molecular weight (< 10,000 Daltons) and some were complexed with flavanols. In contrast, isolated fractions of high molecular weight beer proteoses (MW > 10,000 Daltons) were not associated with flavanols. The most acidic of these proteoses were the least stable in solution, being precipitated from beer by down-shifts in pH. The tanning power of unstabilised beer as measured by reaction with cinchonine sulphate was shown to arise from the cumulative effects of at least four different beer components, which should be considered when interpreting the effects of different haze-stabilisation treatments.