试论图书馆信息技术发展与人文精神塑造之关系

现代信息技术给图书馆事业带来深刻巨变的同时，却使图书馆的人文精神日渐萎缩。图书馆人在增强图书馆信息技术含量的同时，决不能放松人文精神的培育。要努力建设“高技术、高人文”的图书馆。     

汉代的"酎金"与"酎金案"

汉武帝初期 ,诸侯势力膨胀 ,甚至“不听天子诏” ,与中央政府抗衡 ,直接威胁着中央集权。为加强中央集权 ,削弱诸侯势力 ,汉武帝采取了一系列重要措施 ,“酎金案”便是其中之一。     

论"万里"发展中的文化力

文章根据党的十六大精神，结合浙江省万里教育集团兴办教育事业的实践，论述了“万里”发展文化力的特点和内涵。提出：精神的凝炼是万里发展的动力：创新是“万里”取之不尽的源泉；制度文化是万里发展的基础保证：绿色万里是“万里”的明天所在。     

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.     

毛细管柱直接进样法测定白酒香味组分的研究

直接注入白酒以准确测定微量香味组分含量是近年来研究白酒香味的首选技术,围绕所选的３种柱型,对色谱分离条件、气相色谱／质谱（ＧＣ／ＭＳ）定性及采用３个内标物的定量方法作了较详细的探讨,列出了可供定量的６８个组分名称,并对３种毛细管柱的应用特性作了比较。     

Fast GC analysis of major volatile compounds in distilled alcoholic beverages: Optimisation of injection and chromatographic conditions

The principal secondary flavour compounds in distilled spirits can be successfully quantified by split injection to a 0.15 mm internal diameter (I.D.) capillary column. Initial conditions for split ratio, gas velocity, initial oven temperature and oven ramp rate are given by method translation from a similar method on a standard 0.25 mm internal diameter column with the same phase. These parameters were then investigated in an experimental design comprising a series of experiments in which the responses were the resolution of two critical peak pairs, the analysis time and the limit of quantification (LOQ) of the eight major compounds. The LOQ is the concentration corresponding to a signal 10 times greater than the noise. The experiments were replicated at two different concentration levels, which encompassed the natural levels of the compounds of interest found in distilled spirits. From the chemometric evaluation of these data, a validated model was constructed, which allowed the prediction of conditions for optimum chromatographic analysis. Three additional concentration levels were then added to the model to establish linearity, repeatability and sensitivity. Modern gas chromatographic hardware allows the use of these narrow-bore capillary columns for routine use without operational difficulties. Major advantages are a substantial decrease in analysis time allowing high throughput processing of samples.     

计算机白酒勾兑与调味辅助系统

在对白酒企业生产过程做了大量调查、研究分析的基础上，着眼于具体应用需求和生产实际情况，提出了一套利用计算机技术辅助实现白酒勾兑与调味的生产系统方案。该方案主要采用一组高效优化算法和智能信息处理方法, 对白酒理化指标进行精确计算和最优控制，提高生产过程自动化程度，同时也提高成品酒质量的稳定性，有利于降低生产成本，提高生产效率。该方案已应用在泸州老窖白酒微机勾兑调味辅助系统中，应用实践表明该方案是有效的，并适用于大多数白酒类企业的生产。     

狂草与中国“酒神精神”——以怀素为例论中国书法艺术的主体精神

通过对唐代大草书家怀素的书法形成原因的分析，指出中国草书家的艺术精神实际上是一种独特的“悲剧精神”即“酒神精神”，他大量存在于中国文人的思想深处，并成为中国书法艺术精神雄逸刚健的主体。     

普通高校开展奥林匹克教育的思考

普通高校应当加强奥林匹克教育 ,具体途径为 :重视奥林匹克教育、正确落实体育教学、大力开展各项体育竞技活动、加强师资建设、发挥现代媒体的作用、营造校园体育文化氛围等等 .     

白酒蒸馏过程的系统动力学分析与控制策略研究

用系统动力学观点对白酒蒸馏的甑内过程进行分析，提出了保证白酒蒸馏质量的控制策略，并根据控制策略设计了一种新型的高效白酒蒸馏器。