Objective] The effects of SPNE on the yield and biochemical quality of flowering Chinese cabbage were investigated in this study. [Method] The special plant nutritional element （SPNE） was sprayed on the flowering Ch...Objective] The effects of SPNE on the yield and biochemical quality of flowering Chinese cabbage were investigated in this study. [Method] The special plant nutritional element （SPNE） was sprayed on the flowering Chinese cabbage plants after the beginning of harvesting. The effects of SPNE on the yield traits and biochemical quality traits of flowering Chinese cabbage were investigated in the un-conventional using period. [Results] The results showed the flowering stalk of flow-ering Chinese cabbage developed earlier and grew fasterly for the SPNE treatment;the diameter, length and weight of flowering stalk of SPNE-treated flowering Chi-nese cabbage were al higher than that of control. The SPNE treatment could not only increase yield, but also bring better biochemical quality. The protein, vitamin C and calcium contents, especial y the chlorophyl and sugar contents in the SPNE-treated flowering Chinese cabbage were al higher than that of control, making the SPNE-treated flowering Chinese cabbage taste better. [Conclusion] lt was indicated although sprayed after the beginning of harvesting, the SPNE had a certain effect on the flowering Chinese cabbage.展开更多
[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were inve...[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. P, esult] The optimum conditions were as follows： fermentation temperature （22 ℃ ）, yeast inoculums （0.20 g/L）, SO2 concentration （60 mg/L） and pH （3.5）. The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aro- ma. [ Conclusion]The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.展开更多
A supply chain is a network that performs the procurement of raw material, the transportation of raw material to intermediate and end products, and the distribution of end products to retailers or customers. Installat...A supply chain is a network that performs the procurement of raw material, the transportation of raw material to intermediate and end products, and the distribution of end products to retailers or customers. Installation and operation of distribution centers and all downstream members play a vital role in fulfilling the customers demand and have a great impact for supply chain management performance. In this paper we address a new approach for solving a supply chain optimization model to decide distribution centers based on environmental consideration.展开更多
In this paper, we conduct research on the packaging and illustration design development trend from the psychology and aesthetics perspective. Commercial illustration in packaging design which can provide extremely div...In this paper, we conduct research on the packaging and illustration design development trend from the psychology and aesthetics perspective. Commercial illustration in packaging design which can provide extremely diversified forms of style, to convey the brand＇ s core idea, brand or product difference, and brand personality. Application of illustration in packaging design should use human language, which would make the commodity characteristics. Our methodology combines the principles of psychology and aesthetics to optimize the traditional approaches which will not only enhance the design pattern of the current model and help make innovative products.展开更多
Consider a sequence of i.i.d.positive random variables with the underlying distribution in the domain of attraction of a stable distribution with an exponent in (1,2].A universal result in the almost sure limit theore...Consider a sequence of i.i.d.positive random variables with the underlying distribution in the domain of attraction of a stable distribution with an exponent in (1,2].A universal result in the almost sure limit theorem for products of partial sums is established. Our results significantly generalize and improve those on the almost sure central limit theory previously obtained by Gonchigdanzan and Rempale and by Gonchigdanzan.In a sense,our results reach the optimal form.展开更多
基金Supported by the Serving Economic and Social Development Program of Guangzhou University~~
文摘Objective] The effects of SPNE on the yield and biochemical quality of flowering Chinese cabbage were investigated in this study. [Method] The special plant nutritional element （SPNE） was sprayed on the flowering Chinese cabbage plants after the beginning of harvesting. The effects of SPNE on the yield traits and biochemical quality traits of flowering Chinese cabbage were investigated in the un-conventional using period. [Results] The results showed the flowering stalk of flow-ering Chinese cabbage developed earlier and grew fasterly for the SPNE treatment;the diameter, length and weight of flowering stalk of SPNE-treated flowering Chi-nese cabbage were al higher than that of control. The SPNE treatment could not only increase yield, but also bring better biochemical quality. The protein, vitamin C and calcium contents, especial y the chlorophyl and sugar contents in the SPNE-treated flowering Chinese cabbage were al higher than that of control, making the SPNE-treated flowering Chinese cabbage taste better. [Conclusion] lt was indicated although sprayed after the beginning of harvesting, the SPNE had a certain effect on the flowering Chinese cabbage.
文摘[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. P, esult] The optimum conditions were as follows： fermentation temperature （22 ℃ ）, yeast inoculums （0.20 g/L）, SO2 concentration （60 mg/L） and pH （3.5）. The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aro- ma. [ Conclusion]The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.
文摘A supply chain is a network that performs the procurement of raw material, the transportation of raw material to intermediate and end products, and the distribution of end products to retailers or customers. Installation and operation of distribution centers and all downstream members play a vital role in fulfilling the customers demand and have a great impact for supply chain management performance. In this paper we address a new approach for solving a supply chain optimization model to decide distribution centers based on environmental consideration.
文摘In this paper, we conduct research on the packaging and illustration design development trend from the psychology and aesthetics perspective. Commercial illustration in packaging design which can provide extremely diversified forms of style, to convey the brand＇ s core idea, brand or product difference, and brand personality. Application of illustration in packaging design should use human language, which would make the commodity characteristics. Our methodology combines the principles of psychology and aesthetics to optimize the traditional approaches which will not only enhance the design pattern of the current model and help make innovative products.
基金Project supported by the National Natural Science Foundation of China(No.11061012)the NaturalScience Foundation of Guangxi Province(No.2012GXNSFAA053010)
文摘Consider a sequence of i.i.d.positive random variables with the underlying distribution in the domain of attraction of a stable distribution with an exponent in (1,2].A universal result in the almost sure limit theorem for products of partial sums is established. Our results significantly generalize and improve those on the almost sure central limit theory previously obtained by Gonchigdanzan and Rempale and by Gonchigdanzan.In a sense,our results reach the optimal form.
