D→PP衰变过程的末态相互作用

利用单粒子交换方法,研究了D介子衰变到两个赝标粒子中的末态相互作用.通过实验数据中抽取的强相角来分析末态相互作用的效应     

物理课堂教学的"本味"与"趣味"

文章介绍了为提高物理课堂的教学效果,要充分调动物理课的“本味”和“趣味”,达到学生爱学、乐学的目的。     

Working group report: Flavor physics and model building

This is the report of flavor physics and model building working group at WHEPP-9. While activites in flavor physics have been mainly focused on B-physics, those in model building have been primarily devoted to neutrino physics. We present summary of working group discussions carried out during the workshop in the above fields, and also briefly review the progress made in some projects subsequently.     

提高酸牛奶加工工艺及品质的研究

用保加利亚乳酚杆菌（Ｌａｃｔｏｂａｃｉｌｌｕｓｂｕｌｇａｒｉｃｕｓ）和乳酸链球菌（Ｓｔｒｅｐｔｕｃｏｃｃｕｓｔａｃｔｉｓ），按２．５：１的菌种作为发酵剂，用“正文试验”筛选配方，确定乳中干物质为１２％（±０．１％），用９５℃保温杀菌５ｍｉｎ，接种３％发酵剂，恒温条件４３℃／３ｈ，冷却到４℃３０ｍｉｎ，这些是获得风味良好酸牛奶的主要条件。在酸牛奶中主要风味物质乙醛含量达到４１．５ｐｐｍ，二乙酰含量为１６；４０ｐｐｍ，柠檬酸为１．２ｐｐｍ，达到以上所测成分，是确定酸牛奶加工工艺及提高品质的关键。     

Determination of inosine 5′-monophosphate and guanosine 5′-monophosphate in pig feed by capillary zone electrophoresis

A capillary zone clectrophoresis method was developed for the determination of IMP and GIMP, commonly used as flavor enhancers in poultry feed, in a real sample of complex composition. A baseline separation of inosine 5′-monophosphate and guanosine 5′-monophosphate was achieved within 10 min and the other components in the sample did not interfere with the separation. Quantitative results obtained from pig feed samples are presented. The separation conditions and experimental reproducibility are also discussed.     

夸克随机组合机制与激发态重子的产生

从强子化过程的两个基本性质出发,在夸克随机组合框架上,得出了包括所有激发态在内的重子产生权重的一组基本关系．解释了“自旋抑制”和单态重子产额大的原因．最后,讨论了进一步确定激发态重子产生比例的条件和方法．     

Green synthesis of banana flavor using different catalysts: a comparative study of different methods

ABSTRACT

Esterification of isoamyl alcohol with acetic acid was studied using different ion-exchange resins, namely Amberlyst 15 dry, Amberlyst 16 wet, Amberlite 120-IR. Esterification was carried out using different esterification methods that are quite new (ohmic, ultrasonic probe, and ultrasonic bath) and the results were compared with microwave-assisted esterification (MAE). The highest isoamyl acetate yield (99%) was obtained by MAE, using a mixture of acetic acid and isoamyl alcohol (mole ratio of 1:2) after 2?h of reaction time. In this process, 2% Amberlyst 15 dry was used. MAE had the least specific energy consumption (0.42?kWh/g isoamyl acetate) and specific CO₂ emission (34?g/g isoamyl acetate). According to the images obtained by scanning electron microscopy, lower amounts of Amberlyst 15 dry beads were destroyed by MAE method compared to other esterification methods. In conclusion, MAE proved to be an economic and environmentally-friendly method for esterification of different flavoring compounds.     

非酶棕色化反应在烟草增香中的应用研究

文章研究了以天然大豆粉水解液提供氨基酸与葡萄糖或其它羰基化物之间的非酶棕色化反应在烟草增香中的作用，并与己酸和葡萄糖反应的棕色化产物进行对比，认为大豆粉水解液的棕色化产物对烟草增香效果更佳，对烟草薄片的改进作用更为显著。     

基于DHGF的香精配方评价方法

四元评价(DHGF)模型将改进的Delphi法、层次分析法(AHP)、灰色关联统计和模糊评判法综合集成,在评价的不同步骤中运用不同的方法.论证了利用该模型对单个香精配方进行品质评价的可行性,给出了四元评价模型的步骤,并用实例说明了这种评价方法的有效性和合理性.     

多气体传感器信号样条回归分析

回归分析研究某一变量和其他有关变量的依赖关系 ,它利用观测数据建立变量之间的回归模型 ,并做出预报和控制 .目前 ,回归分析已广泛应用于工程、经济、金融、生物和医学等领域 .将样条回归分析方法用于电子鼻系统中多气体传感器信号的信息处理 ,针对牛肉样本建立了牛肉新鲜度样条回归模型 ,并对该模型进行了回归分析 ,给出了牛肉新鲜度预报值和估计区间 .研究结果表明 ,样条回归分析适用于电子鼻系统在牛肉新鲜度检测中的信息处理