电热泵用于蔬菜温室供热的经济性分析

现代化蔬菜温室是我国都市农业发展中的一个重要组成部分，目前这类温室的冬季加热均以燃煤方式为主．伴随着越加严重的城市环境污染，温室供热系统也面临着改造问题，需要引入清洁供热方式，热泵供热是其中的一种．本文以上海地区现代化蔬菜温室为研究对象，分析了蔬菜温室中使用电热泵供热的运行成本，并与燃煤供热方式进行了对比．就热泵供热系统在温室中的应用前景及可行性、经济性进行了分析，为热泵在温室供热系统中的应用提供了可参考依据．     

微分脉冲溶出伏安法同时测定食品中的锌铁锰

在1％乙二胺-0．1mol／L酒石酸钠-pH11．82 Britton—Robinson缓冲溶液体系中用微分脉冲溶出伏安法同时测定锌、铁、锰三种微量元素。它们的峰电位分别为-1184，-1392和-1456mV(vs．Ag/AgCl)；线性范围分别为：0.001—0.015，0．005—0．05和0．04—0．7μg／mL，最低检出浓度分别为0．0007，0．0014和0．0193μg／mL。本法操作简便、准确、灵敏度较高，用于食品中这三种元素的分析，结果令人满意。     

Microchemical Investigation of Archaeological Copper Based Artefacts Disclosing an Ancient Witness of the Transition from the Value of the Substance to the Value of the Appearance

In many Italian archaeological sites dated between the sixth and third centuries BC, unworked lumps of Cu-based materials are sometimes found, the so called Aes Rude, which according to archaeological considerations were appreciated as currency, as a medium of exchange and as a form of saving. The microchemical investigation of these ancient artefacts discloses their nature as apparently not usable for any functional applications or possible use. Indeed, Aes Rude resemble ordinary copper material, but microchemical results indicate that they are constituted by highly ferruginous leaded copper, making them useless for producing other metal objects by means of casting or hot and cold working. Notwithstanding this intrinsic negative feature, the production of these intractable Cu-based alloys was deliberately carried out to maximise the process yield in terms of produced metal from an impure and unselected metal ore by tailoring the smelting process parameters. With these considerations in mind, the microchemical investigation of these ancient iron–copper alloys gives evidence of the passage from the acceptance of an artefact value based on its true nature or potential use to the acceptance of the value based only on its appearance or form irrespective of its present or future use. This information could contribute to a better understanding of the evolution of human thought and economic and social interactions.     

Richards模型在蔬菜生长预测中的应用

本文从 Richards模型的数学表达出发 ,阐述了模型中各参数初始值的确定以及优化过程 .并利用菜花和菠菜的试验数据建立其“最优”生长模型 .     

Modelling of composting of food waste in a column reactor

The composting of organic solid waste, the mixture of fruit and vegetable leftovers enriched with night soil, was investigated in a closed thermally insulated reactor. It was found that 80.9 % of the original substrate biodegraded after 14 days. A mathematical model of the column reactor was proposed where the biodegradation rate of the organic solid waste was described using simple n-thorder kinetics. A good prediction of process performance was obtained using the proposed kinetics and experimentally obtained reaction heat. Presented at the 33rd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, 22–26 May 2006.     

联机卡尔曼滤波光度法同时测定混合体系中5种合成食用色素

我国法定可使用的合成食用色素主要有5种。即苋菜红、胭脂红、柠檬黄、日落黄和亮蓝。根据调色需要,它们常被混合配置应用.目前一般采用高效液相色谱和层析分离法分析,但尚缺少可靠的同时测定此5组分的化学计量学方法,Loosbroek曾用卡尔曼滤波光度法鉴     

Detection of processed genetically modified food using CIM monolithic columns for DNA isolation

The availability of sufficient quantities of DNA of adequate quality is crucial in polymerase chain reaction (PCR)-based methods for genetically modified food detection. In this work, the suitability of anion-exchange CIM (Convective Interaction Media; BIA Separations, Ljubljana, Slovenia) monolithic columns for isolation of DNA from food was studied. Maize and its derivates corn meal and thermally pretreated corn meal were chosen as model food. Two commercially available CIM disk columns were tested: DEAE (diethylaminoethyl) and QA (quaternary amine). Preliminary separations were performed with standard solution of salmon DNA at different pH values and different NaCl concentrations in mobile phase. DEAE groups and pH 8 were chosen for further isolations of DNA from a complex matrix-food extract. The quality and quantity of isolated DNA were tested on agarose gel electrophoresis, with UV-scanning spectrophotometry, and by amplification with real-time PCR. DNA isolated in this way was of suitable quality for further PCR analyses. The described method is also applicable for DNA isolation from processed foods with decreased DNA content. Furthermore, it is more effective and less time-consuming in comparison with the existing proposed methods for isolation of DNA from plant-derived foods.     

紫外分光光度法测定蔬菜鲜样中的硝酸盐

建立了紫外分光光度法测定蔬菜鲜样中硝酸盐含量的方法，经t检验证明，该方法的测定结果与酚二磺酸法无显著性差异，RSD小于4．5％，方法操作简便，适用于蔬菜中硝酸盐含量的测定。     

同时测定食用植物油中抗氧剂叔丁基对羟基茴香醚和2，6－二叔丁基对甲酚的方法

报道了用高效液用色谱法同时测定食用植物油中的抗氧剂叔丁基对羟基茴香醚（ＢＨＡ）和２，６－二叔丁基对甲酚（ＢＨＴ）的实验方法。采用ＺｏｒｂａｘＯＤＳＣ_（１８）色谱住，甲醇：水（９０：１０，Ｖ／Ｖ）作流动相，检测波长为２４５ｎｍ，流速为１ｍＬ／ｍｉｎ。检测下限分别为１５ｎｇ（ＢＨＡ），９０ｎｇ（ＢＨＴ），回收率分别是９６．８％±９．８％（ＢＨＡ），９９．０％±３．２％（ＢＨＴ）。方法快速、准确，灵敏度高。     

Effects of irradiation on trans fatty acids formation in ground beef

In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a ⁶⁰Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at –10°C.