醚类有机污染物结构与毒性关系研究

采用分子电性相互作用矢量对25种醚类化合物进行了结构表征,并与其对幼鼠的毒性值（pC50）建立定量结构一活性关系（QSAR）模型．利用多元线性回归（MLR）,得到的5变量模型（M1）复相关系数（Ri）为0．918、标准偏差（SD,）为0．128,留一法（LOO）交互校验（CV）预测值的复相关系数（R^2CV1）为0．845、标准偏差（SDcv1）为0．175．用逐步回归的方法筛选3变量进行建模（M2）,复相关系数（R2^2）为0．912、标准偏差（SD2）为0．125,留一法（LOO）交互校验（CV）预测值的复相关系数（R^2CV2）为0．871、标准偏差（SDcv2）为0．152．结果表明模型具有良好的预-测能力与稳定性．     

铁铝金属间化合物中的原子缺陷

综述了铁铝金属间化合物中的原子缺陷的形成、特征及其存在对合金有序无序性能、空位硬化性能和阻尼性能的影响．     

全二维气相色谱技术测定啤酒挥发组分

采用经典的一维气相色谱方法(SPME-GC/MS)技术对啤酒进行风味成分分析,能得到几十种构成啤酒风味的"骨架"成份和相应的指纹谱图;采用全二维气相色谱/质谱联用技术(GC×GC)对啤酒风味成分进行更高层次的检测,则能得到数百种风味物质。说明将全二维气相色谱技术用于啤酒风味物质的检测和辅助质量控制,拓展了新技术新方法在生产实际中的应用前景。     

High pressure treatment of Swiss cheese slurries (I): Inactivation of selected microorganisms after treatment and during accelerated ripening

Cheese slurries, made from fresh Swiss cheese curd, were treated at 345 or 550 MPa for 10 or 30 minutes in an isostatic press at 25°C. The slurries were ripened at 30 °C for 0,3 and 5 days. The growths of coliforms, yeasts and molds, starter bacteria (Lactococci andStreptococci), non-starter lactic acid bacteria (Lactobacilli), and presumptive coagulase-positiveStaphylococcus were determined. An electronic nose was used to evaluate aroma development of the cheese slurries. Commercial Swiss cheeses with different ages were used as aroma references. The degree of inactivation of organisms was found to be a function of pressure intensity, exposure time, type of organism, and cheese slurry pH. In general, slurries treated at a higher pressure and with a longer exposure time showed a greater reduction in numbers and had less out-growth of organisms during ripening.Coliforms, yeasts and molds were completely inactivated at the pressures and time used. Starter bacteria appeared to be more resistant to being inactivated by high pressure treatment and had a greater out-growth rate thanLactobacilli andStaphylococci. Based on canonical analysis, nineteen samples for each batch were assigned to three groups. In general, higher intensity of pressure or longer exposure time caused less aroma development in the cheese slurries. When the cheese curd was incubated overnight prior to making the cheese slurries, stronger slurries with stronger aroma were observed. This study provided an explanation of the relative importance of relationships among high pressure treatment, starter bacteria, and aroma development during accelerated ripening.     

对"六书"理论中几个问题的探讨

"六书"是古人研究汉字造字法的理论.历代学者对这一理论中的几个重要问题有许多分歧认识.本文对各类造字法做了较为准确的解释,对它们之间的界限做了确切的说明,给它们做出了较为合理的分组和排序,使"六书"理论的科学体系得到了较为合理的阐释.     

稀土氨基酸配合物研究进展

本文就稀土氨基酸配合物的合成、结构、性质和应用作了一系统概述。     

有机锂化合物及其在有机合成中的应用

文章综述了有机锂化合物的性质、制备方法及其在有机合成中的应用。     

《荷塘月色》两个英译本经典片段对比赏析

《荷塘月色》是散文家朱自清先生的杰作,历来为广大师生所喜爱,是用于审美教学最为理想的一篇散文。它以"文质相称,形神俱美"的艺术魅力倾倒了无数读者,赢得一个个译者将其译成英文。文章对朱纯深先生和王椒升先生两个英译本中的三段经典文字进行对比与赏析,发现它们在很多方面有着不同的特色,特别是朱先生的译文对原作的理解更进一步,译文中有不少精彩的译笔,忠实地再现了原文的内容和风格,让读者领略到了英译本的美感和韵味。     

红外光谱振动频率与羰基化合物反应活性关系的研究

以羰基化合物的反应为分析对象，用红外光谱振动频率来分析羰基特别是带环羰基的反应活性。阐述红外光谱在其中的应用。     

机械合金化制备的Fe1-xCx固溶体的结构和磁性研究

1IntroductionIt is well known that the solubility of carbon in Fefor both body-centered-cubic (bcc) and face-centered-cubic (fcc) structures is very low, even in a liquidstate. The maxi mum solubility of carbon in ferrite isonly about 0 .1 atompercent .The difference of atomicradius between Fe and C is so large that C is em-bedded at the interstitial site in the bcc or fcc Fe lat-tice . Hume-Rothery rules suggest that the atomic sizeof the solute and solvent should differ by less than15 %to…