论利马窦等传教士的知识传教及其西学带来的影响

以利马窦为首的传教士在明末来到中国,经过几十年的摸索,终于探讨出一条使天主教在华扎根的成功之路.而在明清嬗代之际传教士通过展示自己在火器、历法以及地理学等方面的知识优势获得了最高统治当局的赞许与支持,从而大张旗鼓地收徒传教.由于在整个传教过程中传教士始终紧盯着王贵与士林,并且一直以传播知识为旗帜,所以传教士的活动表现为知识传教的特征,与之相应,在社会政治与学术思想领域传教士所带来的主要不是宗教神学的影响,而是以科学技术为主的西学的影响.如果说这种影响在社会政治领域是短暂、浅显的,那么在学术思想领域就显得长久而深远了.     

氧化镁和氧化钇掺杂对纳米氧化铝粉末的影响

本文研究了用均相共沉淀法合成氧化铝陶瓷粉末的同时合成氧化镁、氧化钇等掺杂氧化物,发现在掺杂量不大时,同时合成的掺杂氧化物以填隙固溶体方式固溶于立方γ氧化铝中,并且几乎不影响铝氧键性质、晶格常数和衍射波矢,但掺杂使氧化物细化,比表面增大,用此法合成的粉末聚集比较厉害,在粉末中有晶化颗粒存在．     

比色法测定洗衣粉中总五氧化二磷的含量

目的：建立紫外可见分光光度计测定磷含量的方法。方法：绘制标准曲线,通过标准曲线定量。结果：该方法灵敏度高、操作简单、精密度较好、方法回收率高。标准曲线的线性回归方程A=0.0026m+0.0061,R2=0.9997线性关系好。结论：研究为洗衣粉中总五氧化二磷的测定提供了参考依据。     

熔盐法制备锐钛矿相纳米TiO2

介绍了一种新的无机材料粉体的制备方法—熔盐法,以及该方法的部分应用。以该方法制备无机材料粉体操作简便,合成温度较其它合成方法低,合成的产物纯度高,且通过调整原料与盐的比例、熔盐的种类以及合成温度还可以控制粉体颗粒的形貌与尺寸。该方法具有很广阔的应用前景。     

饲喂微贮玉米秸杆对奶牛产乳量的影响

微贮玉米秸杆饲料具有成本低 ,适口性好 ,效益高 ,材料来源广 ,保存期长等多种优点。洲秸杆经过微贮处理其营养成分含量有明显的提高 ,其中粗蛋白质含量提高了 32 .1% ,粗脂肪含量提高了 5 1% ,将其应用于奶牛补饲 ,是一种提高秸杆养畜效益的好途径 ,可将奶牛的产乳量提高10 %以上。     

Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use

In recent years, China has become an increasingly important and the largest chestnut producer in the world. This study aimed to evaluate the nutritional value and microbiological quality of the roasted freeze-dried Chinese chestnut (Castanea mollissima) (RFDC) coated with dark chocolate (DCC) and milk chocolate (MCC) for industrial use and commercial consumption.Chocolate coating significantly improved the nutritional value of chestnut. RFDC had high levels of starch (66.23%) and fibers (3.85%) while DCC and MCC contained significantly high amounts of sucrose, protein, fat and minerals. Furthermore, the protein content doubled in MCC rather than in DCC. This could be attributed to the different formulations in the two products. Milk powder and whey protein constituted the source of protein in MCC while cocoa powder added to MCC formulation constituted an additional source of minerals. The amino acid profile showed differences in amino acid composition related to the sample's protein content, indicating their good nutritional quality. The moisture contents in all RFDC, DCC and MCC were suitable for industrial processing. These results provide information about the additional nutrients of chocolate-coated chestnut and confirm that the product is an interesting nutritional food. The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application. This is an alternative strategy to add value to chestnut, minimizing the significant losses in harvested fruits and providing a wider range of choices of new products to the consumer disposal.     

Physicochemical characteristics of various milk samples available in Pakistan

We report physicochemical characteristics of various kinds of liquid milk commercially available in Pakistan in comparison with those of fresh natural milk from animals. Milk samples were collected from local markets at Peshawar, Pakistan,and analyzed for their physical features, including moisture, total solids, specific gravity, conductivity, viscosity and titratable acidity (lactic acid equivalent), and chemical components and macro-minerals, including total protein, casein, lactose, ash and minerals (Na, K and Mg). These items were compared with the physicochemical characteristics of the fresh natural milk samples from buffalo, cow and goat. The results were also compared with reported nutritional quality of milk from various countries and World Health Organization (WHO) standards. We found that all the physical features and chemical components of commercially available milk in Pakistan markets meet WHO's requirements, except for Na, K, Ca and Mg, which are below the standards.     

熔盐法制备锐钛矿相纳米TiO2

介绍一种新的无机材料粉体的制备方法——熔盐法,以及该方法的部分应用。     

腐竹生产工艺及影响腐竹形成的因素

本文介绍了腐竹的生产工艺及影响腐竹形成的多种因素,为人们生产、加工、制作腐竹的技术作了简要的说明,为提高腐竹生产经济效益作出了初步探索。     

气相色谱-质谱联用法分析奶及乳制品中的脂肪酸

对奶及乳制品中脂肪酸的组成和含量进行测定.采用哥特里-罗兹法提取奶及乳制品中的脂肪油,氢氧化钾-甲醇溶液法甲酯化,以气相色谱-质谱联用仪进行了分析,结果表明奶及乳制品中的脂肪酸主要以碳8到碳24的脂肪酸为主,各脂肪酸在不同类型的奶及乳制品中含量也不相同.