Analyzing the effect of steam quality and injection temperature on the performance of steam flooding

The heavy oil reservoirs are currently mainly targeted by thermal enhanced oil recovery technologies,particularly,steam flooding.Steam flooding is carried out by introducing heat into the reservoir to unlock the recovery of heavy oil by reducing oil viscosity.Several investigations were carried out to improve oil recovery by steam flooding.Most recently,high steam flooding is reported as an effective approach to improve recovery in high pressure heavy oil reservoirs.The oil recovery from steam flooding is sub-stantially affected by the steam quality and injection temperature.In this study,an attempt was made to look into the integration of parameters,i.e.steam quality and injection temperature upon steam flooding on oil recovery by using a simulation approach via ECLIPSE.The results obtained indicated that high temperature along with the moderate value of steam quality gives the best result regarding oil recovery for steam flooding in an economical way.

STEAM教育助力“双减”政策落地的现实困境与可为路径

STEAM教育是我国基础教育改革的一种趋势,也是助力“双减”政策落地的重要抓手。STEAM教育具有情境性、实践性、项目式、过程性、跨学科性等特征,为“双减”政策的落地提供了可能。STEAM教育助力“双减”政策落地面临课后服务质量无法保障,课堂教学质量提升效果不佳,STEAM教师胜任力不足,STEAM教育存在区域、城乡、校际差异等困境。STEAM教育助力我国“双减”政策落地可从强化综合实践活动设计,拓展课后服务内容;以项目式学习为抓手,提高课堂教学质量;注重STEAM教师培养,提高教师综合素质;注重特色发展,以数字化转型推进STEAM教育均衡发展四个方面着手。

面向新质人才需求的STEAM培育机制研究

教育是缓解新质生产力与人才供需矛盾的核心策略,而基础教育则是塑造新质人才不可或缺的基石。为夯实未来新质人才的培育基础,基础教育阶段教育工作者应紧密围绕新质人才的需求,构建一套高效的人才培育机制,助力学生顺利转型为新质人才。在这一过程中,复合型教育目标的引导、跨学科知识体系的重组以及个性化教育策略的定制,为STEAM教育在基础教育阶段赋能新质人才培育提供了强有力的支撑。为了满足新质人才培育的多维需求,教育工作者需从五个关键层面重新构建STEAM教育培育机制:核心培育理念的重塑、根本培育目标的明确、基础培育条件的强化、首要培育策略的制定和关键培育基石的稳固。为了推动STEAM教育在新质人才培育方面更好地适应数智化时代的发展,教育工作者也需采取一系列措施:确保STEAM教育的高效运行,完善其跨学科知识体系,构建虚实联通的STEAM教育空间,提升教师的STEAM素养,并构建一个充满活力的STEAM人才培育新生态。这些措施的实施,将有力推动STEAM教育在培育新质人才方面的创新与发展,为新时代的社会进步贡献力量。

Basic regulatory science behind drug substance and drug product specifications of monoclonal antibodies and other protein therapeutics

In this review,we focus on providing basics and examples for each component of the protein therapeutic specifications to interested pharmacists and biopharmaceutical scientists with a goal to strengthen understanding in regulatory science and compliance.Pharmaceutical specifications comprise a list of important quality attributes for testing,references to use for test procedures,and appropriate acceptance criteria for the tests,and they are set up to ensure that when a drug product is administered to a patient,its intended therapeutic benefits and safety can be rendered appropriately.Conformance of drug substance or drug product to the specifications is achieved by testing an article according to the listed tests and analytical methods and obtaining test results that meet the acceptance criteria.Quality attributes are chosen to be tested based on their quality risk,and consideration should be given to the merit of the analytical methods which are associated with the acceptance criteria of the specifications.Acceptance criteria are set forth primarily based on efficacy and safety profiles,with an increasing attention noted for patient-centric specifications.Discussed in this work are related guidelines that support the biopharmaceutical specification setting,how to set the acceptance criteria,and examples of the quality attributes and the analytical methods from 60 articles and 23 pharmacopeial monographs.Outlooks are also explored on process analytical technologies and other orthogonal tools which are on-trend in biopharmaceutical characterization and quality control.

基于STEAM理念构建检验医学本科生毕业论文质量管理体系

STEAM[科学(science),技术(technology),工程(engineering),艺术(arts),数学(mathematics)]教育是一种重实践的超学科教育概念,强调课程多元化和多领域的交叉融合,注重培养学生运用多学科发现问题和解决问题的能力。广东省人民医院检验科教学管理团队秉承STEAM教育理念引导,通过成立检验领域首个学科交叉组开阔学生视野,通过建立带教导师数据库和双导师制度保障学生参与毕业论文的兴趣和质量,通过完善的毕业论文设计写作培训提升本科生的科研素养和多学科应用能力,通过积分制管理制度激励学生自发自主的学习热情,通过举办丰富多彩的教学活动促进学生们的团队协作能力,通过ISO15189质量管理体系对本科毕业生实习教学进行全面质量监管,通过建立三方联动互评体系实现管教一体、教学相长,有效地培养了检验本科生的创新思维能力,提高了毕业论文质量水平。

Implementation of Level-3 Autonomous Patient-Specific Quality Assurance with Automated Human Interactive Devices

Purpose: Patient-specific quality assurance (PSQA) requires manual operation of different workstations, which is time-consuming and error-prone. Therefore, developing automated solutions to improve efficiency and accuracy is a priority. The purpose of this study was to develop a general software interface with scripting on a human interactive device (HID) for improving the efficiency and accuracy of manual quality assurance (QA) procedures. Methods: As an initial application, we aimed to automate our PSQA workflow that involves Varian Eclipse treatment planning system, Elekta MOSAIQ oncology information system and PTW Verisoft application. A general platform, the AutoFrame interface with two imbedded subsystems—the AutoFlow and the PyFlow, was developed with a scripting language for automating human operations of aforementioned systems. The interface included three functional modules: GUI module, UDF script interpreter and TCP/IP communication module. All workstations in the PSQA process were connected, and most manual operations were automated by AutoFrame sequentially or in parallel. Results: More than 20 PSQA tasks were performed both manually and using the developed AutoFrame interface. On average, 175 (±12) manual operations of the PSQA procedure were eliminated and performed by the automated process. The time to complete a PSQA task was 8.23 (±0.78) minutes for the automated workflow, in comparison to 13.91 (±3.01) minutes needed for manual operations. Conclusion: We have developed the AutoFrame interface framework that successfully automated our PSQA procedure, and significantly reduced the time, human (control/clicking/typing) errors, and operators’ stress. Future work will focus on improving the system’s flexibility and stability and extending its operations to other QA procedures.

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage.Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.

Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.

The Quality Specifications of Mischmetal Wire and Rod and the Method of Adding Rare Earth in Steel

The quality of mischmetal wire and rod and the method of adding rare earth into steel are quite important for making high quality steel. This paper proposes a quality specification of wire and rod as well as related adding method. The paper also provides principles for selecting raw material and adding method.

Study on Quality Traits for Steamed Bread Made from 25 Representative Wheat Varieties in Shandong Province

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. l

Study on the Quality Evaluation of Steamed Bread and the Physical and Chemical Properties of Wheat

In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.

学校STEAM教育质量测评框架构建研究

学校STEAM教育发展关乎学校创新型人才培养,是实现学校高质量发展的重要切入点。在已有研究基础上,厘清学校STEAM教育质量内涵,根据学校STEAM教育质量测评理论,采用半结构化访谈、德尔菲法、问卷调查等方法,构建了包括背景基础、资源条件、过程实践、质量效益4个一级维度和13个二级维度在内的学校STEAM教育质量测评框架,并初步验证了测评框架的科学性。教育质量测评框架的构建有利于全面评价学校STEAM教育发展状况,促进STEAM教育质量提升。

基于STEAM教学理念的生理学课程BOPPPS教学模式探索

目的探讨基于STEAM教学理念的生理学课程BOPPPS教学模式的应用效果。方法选取2022年3—7月信阳职业技术学院的临床专业学生92名作为对照组,选取2023年3月—2023年7月本学院临床专业学生89名作为观察组。对照组按照传统线上线下教学模式进行生理学课程教学,观察组按照基于STEAM教学理念的融合BOPPPS教学模式进行生理课程教学,学期结束后,对比两组生理机能实验情况、理论考核成绩、生理机能实验考核成绩、自主学习性、并调查学生对教学形式的满意度。结果观察组生理机能实验成功率较对照组高,实验耗时较对照组短,差异有统计学意义(P<0.05);观察组理论考核成绩、生理实验操作考核成绩均优于对照组,差异有统计学意义(P<0.05);观察组课后作业完成率、线上学习次数均高于对照组,差异有统计学意义(P<0.05);观察组教师教学满意度和实践课程教学满意度得分均较对照组高,差异有统计学意义(P<0.05)。结论基于STEAM教学理念的生理学课程BOPPPS教学模式可以促进自主学习,有效提高教学质量和教学满意度。

Evaluation of Patient-Specific Quality Assurance for Carbon Ion Radiotherapy Using Full Energy Scanning Method at QST Hospital

Purpose: Patient-specific QA (PSQA) measurements for carbon ion radiotherapy (CIRT) are critical components of processes designed to identify discrepancies between calculated and delivered doses. We report the results of PSQA conducted at the QST Hospital during the period from September 2017 to March 2018. Methods: We analyzed PSQA results for 1448 fields for 10 disease sites with various target volumes, target depths and number of energy layers. For the PSQA, all the planned beams were recalculated on a water phantom with treatment planning software. The recalculated dose distributions were compared with the measured distributions using a 2D ionization chamber array at three depths, including 95% of the area of the prescription dose. These recalculated dose distributions were evaluated using the 3%/3mm gamma index with a passing threshold of 90%. Results: The passing rates for prostate, head and neck, and bone and soft tissue were 96.8%, 99.3%, and 91.7%, respectively. Additionally, 94.7% of lung plans with low energy beams passed. Overall, the CIRT in the QST Hospital reached a high passing rate of more than 95%. Although the remaining 5% failed to pass, there was no dependence between measurement depth and disease sites in these failures. Conclusion: Using PSQA measurements, we confirmed consistency between the planned and delivered doses for CIRT using the full energy scanning method.

直面挑战:审计师数字化专长是否有助于提高审计质量?

借鉴审计师行业专长的度量方法,将数字化客户占比较高的审计师定义为数字化专长审计师,并检验在数字化变革过程中,积极参与数字化审计并取得数字化审计经验的审计师是否能够取得更好的审计结果。结果发现数字化审计专长审计师在数字化市场领域能够带来更优的审计质量,并且他们的特殊技能带来的积极作用能够被资本市场的投资者和分析师识别和认可(股价同步性更低且分析师预测更精准)。该结论为在数字化变革中,审计师如何能动应对大样本档案提供了证据,并为实务中事务所发展数字化审计提供了一些启示。

油田开发中精细油藏描述成果平台建设研究

精细油藏描述是油田开发最基础的工作之一,历来受到研究者的高度重视。目前精细油藏描述中存在的突出问题主要包括研究成果继承性差、基础资料存储不规范、专业软件需求缺口大、成果应用需加强和成果存储管理不规范等5方面。文章通过精细油藏描述成果平台建设,可以从基础数据的整理准备、专业软件共享和协同研究、成果标准规范化存储管理等方面解决上述问题。精细油藏描述数据管理主要包括项目整体数据信息的统计和分析、项目研究数据的整理和统计、成果平台与其他数据平台的对接和数据调用等。精细油藏描述协同研究过程主要包括专业软件的平台实现和使用、不同专业软件之间中间成果的转换和调用、研究工作的自动化实现和完成。精细油藏描述成果存储和管理主要包括成果上传管理中格式的统一规范、成果存储上传中的质量控制、成果生产应用中的跟踪和更新。

基于瞬时热处理的虾夷扇贝精准开壳方法及品质分析

针对生鲜虾夷扇贝人工开壳存在开壳难和效率低,传统热处理开壳易影响生鲜品质等问题,提出了基于瞬时热处理的虾夷扇贝精准开壳方法。为了探明虾夷扇贝瞬时热处理的精准开壳方法,通过测定虾夷扇贝的体型特征参数,构建精准化蒸汽喷射开壳方法;对比不同瞬时热处理条件下虾夷扇贝的开壳完整率、色差、汁液损失率等,结合感官评价分析,确定最优的瞬时开壳参数。结果显示:相对于140℃蒸汽,在160℃蒸汽作用下,虾夷扇贝的开口宽度更大,开壳拉力值更小,开壳完整率更高,因此确定瞬时热处理的热源温度为160℃;蒸汽喷射时间越长,虾夷扇贝的开壳难度越小,开口宽度越大,综合感官评定,确定瞬时热处理的蒸汽喷射时间2 s。壳长110~120 mm,壳厚22~25 mm,质量为100~125 g/枚的虾夷扇贝,采用蒸汽喷射(160℃、2 s),虾夷扇贝开壳后的开壳完整率100%,汁液流失率0.86%。研究表明,采用瞬时热处理精准开壳能够较好地保持虾夷扇贝生鲜品质,为其自动化加工提供理论依据。

不同分子量蛋白质对小麦品质及馒头加工品质的影响

为了解不同分子量蛋白质对小麦品质及馒头加工品质的影响,以石优17、石4366、石麦15等30个石麦系列小麦品种为材料,对不同分子量蛋白质相对含量、品质特性以及馒头加工品质进行了检测与分析。结果表明,UPP(SDS不溶性蛋白大聚体)、LPP(大分子量聚合体蛋白)、LMP(大分子量单体蛋白)的相对含量及LPP/LMP比值与小麦粉的大多数品质指标存在显著或极显著相关性;不同分子量蛋白质相对含量较蛋白质含量更能反映小麦品质;UPP相对含量可作为小麦粉品质性状及面筋特性的预测和评价指标。蛋白质含量显著影响馒头的粘着性,UPP、LPP、LMP相对含量及LPP/LMP比值主要影响馒头质构特性中的硬度、胶着性及咀嚼度。UPP相对含量可以作为评估小麦粉是否适宜馒头加工的重要指标。