齿轮传动润滑油粘度选择的可靠性计算   总被引：1，自引：0，他引：1  

郭攀成 《农业机械学报》2006,37(1):152-155

以齿轮传动不发生胶合、磨损等齿面失效为前提，根据弹性流体动压润滑理论的最小油膜厚度与齿面粗糙度的关系，用可靠性方法确定齿轮润滑油的粘度，给出计算公式并进行了实例计算。克服了传统的经验法选择齿轮润滑油粘度的局限性，将齿轮润滑油粘度的选择提到理论高度并可直接算出具体数值。  相似文献   

离子液体2-甲基咪唑四氟硼酸盐分子结构与氢键关系的研究     

温声平  文宠伟  常勇慧  陈兰晴 《安徽农业科学》2012,40(34):16513-16514

离子液体作为一种新型绿色溶剂,已引起广泛关注。采用密度泛函理论,在B3LYP/6-311++G(d,p)水平下,计算2-甲基咪唑与四氟硼酸结合能为-1 100.09 kJ/mol,并且采用NBO理论与AIM研究其结构与分子内氢键作用。  相似文献   

淀粉废液发酵香菇菌丝体   总被引：4，自引：0，他引：4  

李宗义  王爱玲 《中国食用菌》1998,17(1):17-19

作者以淀粉废液为主要碳源,运用正交试验,采用摇瓶发酵筛选香菇液体发酵培养基。结果显示,在以淀粉废液为主要碳源的培养基中,每升含玉米浆１０ｇ,甲基纤维素１０ｇ,碳酸镁８．８ｍｇ和硫酸亚铁５ｍｇ最适宜于香菇菌丝生长发育。在诸因素中,甲基纤维素最重要。提示香菇液体发酵菌丝球的数量与大小,除与菌种、营养成分有关外,还与培养基的粘度（Ｖｉｓｃｏｓｉｔｙ）相关。添加适量的甲基纤维素能使香菇菌丝球变小,均匀而菌丝量增加。  相似文献   

黑麦日粮中添加不同酶制剂对肉仔鸡生产性能及肠道食糜粘度的影响   总被引：8，自引：0，他引：8  

张志群  R.R.Marquardt  W.Guenter  韩正康 《中国畜牧杂志》1998,34(1):3-6

本文用１８０只肉仔鸡,进行饲养试验,研究黑麦日粮添加４种不同酶制剂,ＮＱ、ＲＭ１、ＲＭ２和ＲＭ３,对肉仔鸡的生产性能以及肠道食糜及泄殖腔粪样粘度的影响。酶制剂ＮＱ和ＲＭ１含有高的木聚糖酶活（７７００ＩＵ／ｇ,３４５０ＩＵ／ｇ）能极显著改进（Ｐ＜０．０１）增重（８．４％,１６．０％）和饲料转化率（１５．４％,１４．４％）,ＲＭ２,含有相对低的木聚糖酶（６０ＩＵ／ｇ）和相对高的阿拉伯呋喃糖苷酶活（５．３ＩＵ／ｇ）,产生类似的效果（Ｐ＜０．０１）：增重提高１０．５％,饲料转化率提高１１．８％,然而ＲＭ３,由于含木聚糖酶活较低（５ＩＵ／ｇ）和较高的蛋白酶活（８０ＩＵ／ｇ）,则对增重无效,但亦可改善饲料转化率（６．４％,Ｐ＜０．０５）。上述酶制剂在降低肠道食糜和泄殖腔粪样粘度方面与增重和饲料转化率有相同的趋势。一般说来,日粮中添加的酶量与食糜相应的粘度成倒数关系。这些结果证明：具有较高木聚糖酶活的酶制剂能明显降低肠道食糜和泄殖腔粪样的粘度,从而改善饲喂黑麦日粮肉仔鸡的生产性能。  相似文献   

Increasing diet viscosity using carboxymethylcellulose in weaned piglets stimulates protein digestibility     

J. Fledderus  P. Bikker  J.W. Kluess 《Livestock Science》2007,109(1-3):89-92

Ileal indigestible protein may be an important factor for the occurrence of post weaning diarrhoea in piglets. Depending on the quantity of indigested protein, an imbalance in the microbial community can occur, resulting in an overgrowth of pathogens. Diet viscosity may influence nutrient digestibility and substrate availability for microbial growth. Therefore, we examined the effect of dietary viscosity in piglet nutrition. Carboxymethylcellulose (CMC) was added as a model substance in order to increase diet viscosity. The effect of 1% supplemented CMC on nutrient digestibility, morphological and physiological parameters was measured in piglets 3 weeks post weaning at 26 days of age. The main effects of inclusion of CMC were:

– A 10% slower gastric emptying rate (P = 0.18).

– An increased protein hydrolysis in the gastric fraction, measured as increased nitrogen concentration in the liquid phase of gastric contents (26% in control vs. 34% in experimental group; P = 0.13).

– An increased production of the protein hydrolysing enzyme amino-peptidase from 359 U/g protein for the control diet to 516 U/g protein for the experimental diet (P < 0.01).

– A numerical increase in apparent ileal protein digestibility by 6% from 75.2% to 79.5% (P = 0.22) and a significant increase in faecal protein digestibility by 5% (P = 0.044).

These results indicate that an optimized diet viscosity might be one factor exerting a beneficial influence on protein digestibility. We hypothesize that the effect of diet viscosity on gastric emptying rate is the major factor.  相似文献   

Ba(OH)_2加入温度对酚醛树脂胶黏剂性能的影响     

龙柯全  左迎峰  吴义强 《林产工业》2015,42(3):22-25

采用Ba(OH)_2和NaOH复合催化剂,通过两步甲醛加入法工艺制备酚醛树脂胶黏剂。考察了Ba(OH)_2加入温度对酚醛树脂颜色、黏度、水溶倍数和固化时间的影响,并采用FTIR和DSC对胶黏剂进行了表征。结果表明,随着Ba(OH)_2加入温度升高,所制得胶黏剂的黏度逐渐降低,水溶倍数逐渐增大,固化时间逐渐延长。FTIR测试结果表明,胶黏剂中高活性的邻-邻结构随着Ba(OH)_2加入温度升高而逐渐减少,这正是黏度、水溶倍数和固化时间变化的原因所在。DSC测试结果显示,固化温度和放热量随着Ba(OH)_2加入温度的升高而逐渐增大,表明固化速率降低。综合考虑各项性能,应在60℃时加入Ba(OH)_2制备酚醛树脂。  相似文献   

京山桥米食味品质的评价     

胡中娥 《现代农业科技》2021,(11)

本试验采用人工感官品尝评定与仪器测定相结合的方式,研究了京山桥米的食味品质,并与3种具有代表性大米(稻花香米、泰国香米、京山晚籼米)食味品质进行了比较分析。结果表明,京山桥米的食味品质较好;4种仪器对京山桥米的测定结果具有一致性,仪器测定结果与人工品尝评定结果也具有一致性。  相似文献   

Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement     

Tamer H. Gamel  El-Sayed M. Abdel-Aal  Nancy P. Ames  Ruedi Duss  Susan M. Tosh 《Journal of Cereal Science》2014

The viscosity of the soluble fibre, β-glucan, has been shown to influence its ability to lower serum cholesterol and postprandial blood glucose levels. The impact of various amylases, proteases and lipase on the solubility and resulting viscosity of β-glucan extracted from oat bran cereals with a range of β-glucan concentrations and molecular weights was investigated. Addition of enzymes increased the final viscosity of high molecular weight β-glucan in cereals by facilitating the release of β-glucan from the food matrix. For cereals with partially depolymerized β-glucan, the addition of digestive enzymes decreased the final viscosity by eliminating the contribution of starch and protein to viscosity. Final viscosity varied depending on enzyme combinations including pancreatin, salivary and microbial α-amylases, microbial protease, porcine protease, trypsin and α-chymotrypsin. Addition of lipase did not significantly affect viscosity or solubility of β-glucan extracted from oat crackers. Addition of lichenase showed that β-glucan was the major contributor of viscosity to the system, with negligible interference from other components. The viscosity of the optimized protocol was compared to physiological results previously obtained. The viscosity of β-glucan extracted with pancreatin plus microbial α-amylase (pH 6.9) was predictive of LDL-cholesterol reduction (R² = 0.847) and glycemic response (R² = 0.883).  相似文献   

低温发酵乳品质特性研究     

李静  任发政  李晓鹏  顾会咏  甘伯中 《中国奶牛》2011,(18):50-54

以青藏高原传统发酵牦牛乳中分离的保加利亚乳杆菌（编号为CGMCC2603）和酸乳球菌（编号为CGMCC1.3920）为研究对象，研究菌株低温发酵酸乳的感官特性、后酸化能力、粘度及双乙酰含量变化。结果表明试验菌株在25℃发酵的酸乳凝乳状态较好，冷藏14d后酸度分别提高29．2°T和8．5°T，后酸化较弱。冷藏期间粘度变化与发酵温度没有直接关系。低温有利于双乙酰的积累，双乙酰含量最高分别为12．04ug／mL和9．78ug／mL。本研究时开发低温发酵剂具有重要意义。  相似文献   

Chemical,sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor,bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours     

Nnam  N.M. 《Plant foods for human nutrition (Dordrecht, Netherlands)》2001,56(3):251-264

The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined. Sorghum and bambara groundnuts were sprouted for 48 h while sweet potatoes were fermented for the same period. Blends were formulated from the processed ingredients in the ratio of 60:40:0, 57:42:1, 55:44:1 and 52:46:2 (protein basis) of sorghum, bambara groundnuts and sweet potatoes. Porridges were prepared from the composite flours and the traditional sorghum complementary food. Standard assay methods were used to evaluate the flours for nutrient composition. The porridges were also tested for sensory properties and viscosity. Processing increased the levels of most of the nutrients evaluated. Relative to the sorghum traditional complementary food, thecomposite flours had higher levels of lipids, protein, ash, crude fiber and minerals (p<0.05). The porridges from the composite flours were generally liked slightly by the panelists and were about seven times less viscous than the porridge from the traditional sorghum complementary food. Use of the composite flours, particularly the 52:46:2 blend, as a traditional complementary food should be encouraged in Nigeria especially with the increasing cost of commercial complementary foods.  相似文献