The distribution of square-full integers

Let , wheref(n) is the characteristic function of square-full integers. A formula is proved that can be used to obtain better upper bound estimate for (x). We get (x)=O(x ^5/33+), which improves the exponent 11/72 obtained by R. Blasubramania and K. Ramachandra.     

聚苯乙烯稀溶液的小角激光弹性和准弹性光散射

随着激光技术的发展,近年来出现了与散射光频加宽相应的光子相干光谱即准弹性光散射。于是,利用光散射(也称弹性光散射)法不仅能获得高聚物的各种物性参数如分子量(?),第二维利系数A_2和均方旋转半径(),而且还能得到大分子在溶液中的动态参数,即扩散系数D_0。由D_0求得流体力学半径R_H。本文只涉及小角度准弹性光散射(1°<θ<7°)对稀溶液范围的平动扩散系数的测定。与文献比较,表明方法是成功的。     

The Study on the Thermal Stability of CLA in Egg Yolk

Conjugated linoleic acids (CLA) have been a subject of extensive investigation for their anticarcinogenic, hypolipidemic, antiatherosclerotic and immune-enhancing activities. Stability of CLA in foods has not received much attention by both academics and industry. Although CLA has shown many beneficial effects, its decomposition must be prevented when CLA in foods is processed, stored and transported. However, no study to date has addressed the stability of CLA in foods. The present study was carried out further to examine the stability of CLA in egg yolk during the storage and frying, using gas liquid chromatography (GLC) and silver ion high-performance liquid chromatography (Agt-HPLC). The eggs, containing 4.0% CLA per gramme of egg yolk, were 40s. Either storage for 6 months or frying for 40 s did not significantly change the composition of CLA in egg yolk. However, the degradation of CLA was statistically significant when the CLA components of egg yolk protected CLA from degradation. It is concluded that CLA is well preserved in egg before it is consumed.