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逻辑与艺几  [PDF]
张春良
中外法学 , 2011,
Abstract: 法的精神即为法意,法意之司行即为流转。法意流转大别为逻辑演绎与类比推理两种风格迥异的模式。逻辑演绎主张以言敛意,在语言的地基之上以“方以智”的风格诠释法意流转,重“一”。类比推理强调言不尽意,以“圆而神”的风格艺几性地流转法意,尚“多”。方则易执,欠缺圆之神妙;圆则善变,差强方之智识。方圆互补是不通透的方智理路,立足于人性解放之上的自由变更才能真正实现法意流转的方圆无间之道。这正是法意流传的现象学解答
焦艺夜蛾的研究  [PDF]
龚其锦,张和茂,李友恭,陈顺立,林凤京
昆虫学报 , 1988,
Abstract: 焦艺夜蛾HyssiaadustaDraudt是新发现的马尾松严重害虫.一年1代,以蛹在土中越冬,翌年3月初羽化,产卵于松针上,3月中旬孵化.幼虫食叶,一般7龄,幼虫期49—77天,蛹期约250天.前一年冬季和当年早春的干旱是该虫于当年大发生的主要因素.可应用741烟剂或白僵菌粉炮防治.大星步(虫甲)CalosomamaximowicziMorawiz是主要天敌,对害虫大发生有一定抑制作用.
Drying Kinetics of Steamed Glutinous Rice with a Free Convective Solar Dryer  [cached]
Kongdej LIMPAIBOON,Songchai WIRIYAUMPAIWONG
Walailak Journal of Science and Technology , 2009, DOI: 10.2004/vol6iss2pp217-229
Abstract: The drying kinetics of steamed glutinous rice with a free convective solar dryer was studied and compared with open sun drying. The color of the dried product was also evaluated. The drying behavior of the steamed glutinous rice formed in the short cylindrical shape, known as Kao-Tan, from 100 % dry basis to a constant moisture level was investigated. Several drying models, namely Newton, Page, Henderson & Pabis and the Two term exponential were fitted to the data for both drying methods. The experimental results showed that solar dryer provided a higher air temperature and higher drying rate than open sun drying. The drying rate depended on the air temperature. The color comparison of the dried products between the 2 drying methods revealed that the solar dryer led to a significantly lighter, less red and less yellow product than that dried by open sun drying. From this study it can be concluded that a free convective solar dryer can be used to produce dried steamed glutinous rice well. Finally, the best drying model was Henderson & Pabis, whose model parameters was functioned with drying air temperature.
世界主要插花与花艺设计风格概述  [PDF]
谢利娟?,韩蕾?,李永红?,彭镇华?
世界林业研究 , 2004,
Abstract: 现代流行的插花与花艺设计风格有东方插花风格、西方插花风格、自由花艺设计风格以及前卫花艺设计风格。东方插花风格中可细分为日式风格和中式风格。西方插花风格可细分为圆形风格、线条风格、园林风格和时代风格。自由花艺设计风格的插花以东西方插花风格为基础,设计更为自由。前卫花艺设计风格则主要有架构、火凤凰、雕塑、抽象等类型。文中对上述内容进行了比较详细的分析。
Dammarane-type saponins from steamed leaves of Panax Notoginseng
Qing Liu,Jun-Jiang Lv,Min Xu,Dong Wang,Hong-Tao Zhu,Chong-Ren Yang,Ying-Jun Zhang
Natural Products and Bioprospecting , 2011, DOI: 10.1007/s13659-011-0036-2
Abstract: Four new dammarane-type triterpenoid saponins, namely notoginsenosides SFt1-SFt4 (1–4) were isolated from the steamed leaves of Panax notoginseng (Burk.) F. H. Chen (Araliaceae), together with 17 known saponins. Their structures were established on the basis of detailed spectroscopic analyses and acidic hydrolysis. The known ginsenosides Rk2 and Rh3 were obtained from P. notoginseng for the first time. All of these new saponins showed no in vitro cytotoxicity against five human cancer cell lines (HL-60, SMMC-7712, A-549, MCF-7, and SW480).
艺卓(EIZO)推出FlexScan S1910 19"液晶显示器
中国图象图形学报 , 2005,
Abstract: 艺卓(EIZO)推出最新SlimEdge系列液晶显示器FlexScan S1910。
Steamed-Dried Squashes (Cucurbita sp.) Can Contribute to Alleviate Vitamin A Deficiency
A. Demasse Mawamba,I. Gouado,M. Leng,I. Some Touridomon
American Journal of Food Technology , 2009,
Abstract: To promote the consumption of squashes flesh, the vitamin A potential of steamed-dried squashes from Cameroon was evaluated in determining the beta-carotene content through HPLC method in raw, steamed and steamed-dried peeled flesh of three squashes species: Cucurbita moshata cv. Dickinson, Cucurbita maxima cv. Hungarian Blue and Cucurbita pepo cv. Sacred Indian Rattle. The vitamin C and total lipids contents were also titrated with 2, 6 dichlorophenol indophenol dye and extracted with hexane in a soxhlet apparatus for 6 h, respectively. The moisture content was estimated by drying in an oven at 105°C until constant weight. The beta-carotene contents of dried steamed squashes were 2834.75±11.22; 3043.91±1.65 and 5917.83±720.49 μg/100 g serving of C. pepo, C. moshata and C. maxima, respectively. The vitamin C contents ranged from 5.70±0.32 μg/100 g serving (C. moshata) to 11.81±0.19 μg/100 g serving (C. maxima). Total lipids ranged from 6.22±0.00 g/100 g serving (C. pepo) to 7.09±0.11 g/100 g serving (C. moshata) and the water remaining ranged from 6.39±1.18 g/100 g serving (C. maxima) to 8.19±0.70 serving (C. pepo). Drying of steamed squashes seemed to result in a significant concentration of beta-carotene content (71 and 89 times higher than those of steamed squashes). The same effect was observed for the vitamin C content (about 1.7 times) and the total lipid content (6 to 12 times). These results suggest that as a ready to eat product, steamed-dried squashes could contribute to fight against vitamin A deficiency if they are well conserved.
Study on Quality Traits for Steamed Bread Made from 25 Representative Wheat Varieties in Shandong Province  [PDF]
Juan Liu, Jichun Tian, Peng Wu, Xiangyang Li, Chao Li
Agricultural Sciences (AS) , 2019, DOI: 10.4236/as.2019.104039
Abstract: In order to study steamed bread quality traits and explore good wheat cultivars, 25 wheat cultivars grown in Shandong province were used through one-process fermentation procedure to examine the variability of steamed bread quality traits and the correlation between quality and score. The results showed that all the steamed bread quality traits expressed large variable coefficient except volume, L* value, l* value and cohesiveness traits, which suggested that the genetic diversity made from wheat in Shandong province was large. The average comprehensive score of the steamed bread was 76.8 for the tested 25 varieties, and ten varieties reached the good steamed bread level, which were Liangxing 99, Luyuan 205, Jimai 22, Jinan 17, Tainong 19, Wennong 17, Huaiyin 84137, and Huaimai 8. The main quality factors affecting the steamed bread score were volume, L* value, A* value, hardness, chewiness, and adhesiveness. Among these factors, the adhesiveness has a significantly positive correlation with the hardness and cohesive, and the volume has a significantly positive correlation with the A* value. The volume, L* value has a significantly positive correlation with score, A* value, hardness and chewiness, and gumminess has a significantly negative correlation with the score. There was no correlation between the score and other traits. The results will benefit the understanding of steamed bread quality in wheat cultivated in Shandong.
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响叶杨(populusadenopoda)种子的形成及其寿命  [PDF]
吴琼美,樊汝汶
南京林业大学学报(自然科学版) , 1984, DOI: 10.3969/j.jssn.1000-2006.1984.01.014
Abstract: <正>用显微技术及软x射线摄影,定位观察响叶杨种子发育过程中的形态变化与胚胎发育的对应关系。根据观察、试验的结果,讨论了环境条件与种子寿命的关系;还测定了响叶杨种子寿命的变化规律及其影响因素,探索延长这种子寿命的方法。
响蜜Lie科的新记录
杨岚
动物学研究 , 1995,
Abstract: 1994年10月15日马中翼等人在云南省泸水县的老窝捕获到1只雄鸟,经中国科学院昆明动物研究所鉴定为黄腰响蜜lie,为我国鸟类科的新记录。标本保存在中国科学院昆明动物研究所鸟类标本室。科的特征体形较小。嘴形似雀,短而粗实,上嘴稍弯曲;尾羽12枚;翅形长而尖,仅具9枚初级飞羽;脚呈对趾型,第2、3趾向前,第1、4趾向后,似啄木鸟。
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