Effects of Storage Methods and Time on Content of Nutrients in Biogas Slurry of Straw

To study the effects of different storage methods and time on content of nutrients in biogas slurry of straw, two storage methods were carried out on biogas slurry between open storage and airtight storage conditions at normal atmospheric temperature. The contents of N, P, K, and organic matter in biogas slurry of straw were determined in different storage times. The results showed that： during the pro-cess of biogas slurry storage, little change occurred in the content of the organic matter while the total content of N, P, K significantly declined; up to 50 days, the total content of N, P, K reduced to nearly 80%-90%. Because the contents of N, P, K in biogas slurry reduced less in airtight storage conditions so that a better re-sult was found on airtight storage methods than open storage methods in fertilizer field of biogas slurry of straw.

Content Addressable Storage Optimization for Desktop Virtualization Based Disaster Backup Storage System

This paper proposes a content addres sable storage optimization method, VDeskCAS, for desktop virtualization storage based disaster backup storage system. The method implements a blocklevel storage optimization, by employing the algorithms of chunking image file into blocks, the blockffmger calculation and the block dedup li cation. A File system in Use Space （FUSE） based storage process for VDeskCAS is also introduced which optimizes current direct storage to suit our content addressable storage. An interface level modification makes our system easy to extend. Experiments on virtual desktop image files and normal files verify the effectiveness of our method and above 60% storage volume decrease is a chieved for Red Hat Enterprise Linux image files. Key words： disaster backup; desktop virtualization; storage optimization; content addressable storage

Effects of Storage and Cooking on the lodine Content in lodized Salt and Study on Monitoring lodine Content in Iodized Salt

In order to ensure that the intake of iodine from iodized salt is adequate, the effects of cooking, storage and iedination on iodine content in iodized salt have been studied. For moni toring the analytical Performance, a qoality control exawhnation was also undertaken. The loss of iodine was greater when salt was stored in plastic bag than in glass bottle. The loss was greater in fortified salt stored at 37℃ and under 76% humidity than in that at 20 ~ 25℃ and under lower humidity. The retention of iodine varied with the kind of has and also was influenced by the water content of cooked food. In general, the retention of iodine during cooking varied considerably (from 36. 6% to 86. 1 % ). The iodine concentration in salts varied greater from 3.0 to 100.3 mg/kg in salt for markets, and from 0 to 90.0 mg/kg in salts for households. 48. 3 % of samples from markets were found to be in compliance with national standards (30 ~ 50 mg/kg), and 72.0% of samples from households were in compliance with national standartl (20 ~ 50 mg/kg). Analytical data collected from 8 of the cooperative laheratories foran analytical reference material showed a 95% codridence interval of the population mean for both precision and accuracy, falling within X± 2SD and passing quality control exdrination

小麦种子在不同贮存条件下保存10年后生活力的差异

冬小麦农大139含水量为6.7%和11.8%。分别密封保存于室温和0～5℃冰箱。10年后,测定其发芽势,发芽率等指标,结果表明:①在室温条件下,含水量为11.8%的种子全部死亡,含水量为6.7%的种子有近50%的发芽率同保存前种子发芽率相比明显下降。②在0～5℃冰箱保存的种子,两种含水量均达到80%左右的发芽率,同保存前相比没有明显差别。统计分析表明,贮存温度及贮存温度和种子含水量的互作对贮存种子活力的影响达到极显著水平。