新闻采写要追求最大值

吃过甘蔗的人都知道,如把甘蔗分成三个部分,无疑是甘蔗下部最甜,中间部分较甜,越往上部则甜度越小。如同吃甘蔗的道理一样,新闻采写也应该“吃”到“最甜”部分。换言之,记者采写新闻应该追求最大值,以“最甜”来提升新闻的影响力和竞争力,从而把新闻的最大效应完全释放出来,这在新闻竞争日趋激烈的今天则显得尤为重要。     

来宾甘蔗生产机械化发展探析与对策

本方通过对来宾甘蔗生产机械化发展存在问题进行分析，并提出了来宾甘蔗生产机械化发展的对策。     

小型小麦联合收割机

一种廉价高效的“飞龙——130型”小型小麦联合收割机，已由西北农业大学农机系研制成功。     

Genetic analysis for brix weight per stool and its component traits in sugarcane （Saccharum officinarum）

Brix weight per stool (BW) of sugarcane is a complex trait, which is the final product of a combination of many components. Diallel cross experiments were conducted during a period of two years for BW and its five component traits, including stalk diameter (SD), stalk length (SL), stalk number (SN), stalk weight (SW), and brix scale (BS) of sugarcane. Phenotypic data of all the six traits were analyzed by mixed linear model and their phenotype variances were portioned into additive (A),dominance (D), additive×environment interaction (AE) and dominance×environment interaction (DE) effects, and the correlations of A, D, AE and DE effects between BW and its components were estimated. Conditional analysis was employed to investigate the contribution of the components traits to the variances of A, D, AE and DE effects of BW. It was observed that the heritabilities of BW were significantly attributed to A, D and DE by 23.9%, 30.9% and 28.5%, respectively. The variance of A effect for BW was significantly affected by SL, SN and BS by 25.3%, 93.7% and 17.4%, respectively. The variances of D and DE effects for BW were also significantly influenced by all the five components by 5.1%～85.5%. These determinants might be helpful in sugarcane breeding and provide valuable information for multiple-trait improvement of BW.     

甜蜜的它们

它们有着天然的甜蜜味道。甘蔗甘蔗(zhé)的含糖量约为18%～20%,它的茎秆(jīng gǎn)能提炼(tí liàn)出蔗糖,也就是白糖。而且,每千克蔗糖中含铁达9毫克,因此它有个美名叫“补血果”。     

无酸发酵复合酶在糖蜜酒精中的应用探讨

无酸发酵复合酶是一种新型高效生物复合酶制剂,作用时间长,抗药性小.能有针对性杀灭和抑制产生起酒精生产过程中产酸对发酵有害的杂菌,而对生产酒精酵母没有任何影响,是一种专为提高抑菌效果及原料利用率,同时由于发酵pH的提高,促进酵母代谢,提高酒精度,降低成熟醪残糖,减少有害废水排放.可以完全替代硫酸的使用,防止因使用硫酸导致...     

导致人类大迁徙的甘蔗

喝茶直接导致了对糖需求量的增加。糖是从甘蔗中提取出来的,最早的甘蔗种植出现在亚洲。当亚洲人在品尝糖的甘甜时,欧洲人只能从蜂蜜中体验类似的感觉。直到11世纪,东征的十字军骑士才在叙利亚尝到糖的甜味。当时,只有在欧洲王室、贵族和高级神职人员的餐桌上才能看到糖,     

蜜柚甘蔗汁超高压加工研究

采用600 MPa超高压加工技术对重量比1:2和1:3蜜柚甘蔗汁杀菌,通过感官评定、菌落检测、酶活性测定、冷藏期间品质的变化等确定最佳保压温度和保压时间.结果表明：1:3蜜柚甘蔗汁的感官喜好度优于1:2蜜柚甘蔗汁;但是1:2果汁维生素C及抗氧化力显著高于1:3果汁;超高压条件600 MPa/0℃/20 min杀菌效果良好,果汁平均菌落总数为47.08 CFU/mL,感官质量最好;多酚氧化酶残余活性为57.33%～62.48%,过氧化物酶残余活性为72.91%～76.88%;4℃冷藏60 d期间可溶性糖、黄酮、感官品质保持稳定;维生素C及抗氧化力在冷藏期缓慢下降.     

金华职业技术学院一省科技重大专项通过验收

8月30日，由金华职业技术学院与浙江四方集团共同承担的浙江省科技厅重大科技专项（项目编号：2007C12077）“超级稻联合收割机研发与产业化”项目,通过了浙江省科技厅验收。