100号航空汽油两项指标不合格原因分析及对策

针对实际生产调合过程中出现的100号航空汽油辛烷值和品度值不合格的现象,从调合组分入手进行分析。结果表明,调合组分A对调合所用四乙基铅液的感受性差导致辛烷值和品度值不合格,同时采取增加组分B、C、D和四乙基铅液的调合比例来成功实现100号航空汽油改95号航空汽油方案,并通过工业生产,质量分析合格。

Effects of Nitrogen Fertilizer on Grain Quality of Different Cultivars of Japonica Rice

Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutrition,cooking and eating quality,pasting property and their relationships in direct seeding rice.Recommended nitrogen fertilizer improved the brown rice rate,the milled rice rate,and the protein content;increased the chalky grain rate and the chalkiness,and reduced the amylose content,palatability and pasting viscosity.The nitrogen fertilizer caused the appearance,the cooking and the eating quality to deteriorate.Lower amylose content and protein content were found in soft Japonica rice compared to those in hybrid Japonica or inbred Japonica rice under the condition of the recommended rate of nitrogen fertilizer,contributing to high cooking and eating quality.Correlation analysis indicated that palatability was negatively correlated with amylose content,protein content,hardness and gelatinization temperature,and was positively correlated with stickiness,peak viscosity and breakdown.Therefore,the decreased amylose and protein content of the soft Japonica rice cultivar planted under the condition of the recommended rate of nitrogen fertilizer is beneficial to achieving high taste quality.

Development and Production of Fermented Flour from Sweet Potato （Ipomea Batatas L,） as a Potential Food Securitv Product

The research investigated the possibility of producing acceptable fermented sweet potato （Ipomea batatas L.） flour. Raw sweet potato was size reduced, fermented （submerge） for 72 hours, drained, dried and milled to produce fermented sweet potato flour The proximate composition of the final fermented flour was determined and compared with that of the raw sweet potato. The result revealed that the crude protein （4.27%） and carbohydrate （84.81%） contents of the fermented sweet potato flour were significantly higher （P 〈 0.05） than in the raw sweet potato which were 1.86% and 31.11% respectively. Also, the fat, crude fibre and ash contents of the fermented flour were significantly lower （P 〈 0.05） than in the raw sweet potato which were 0.21%, 0.06% and 1.78% for fermented sweet potato flour as against 0.59%, 0.73% and 2.52% for the raw sweet potato flour. During the fermentation period, the microbial profiles of the fermenting medium increases with increase in time while the pH of the medium decreases with time. Pasting properties of the flour showed that the peak viscosity was attained at 278.67 RVA with pasting temperature of 80.35 ~C, pasting time of 5 minutes, final viscosity of 391.58 RVA and breakdown viscosity of 78.53 RVA. The study revealed the nutritional quality as well as the pasting characteristics of the fermented sweet potato flour that has a great influence and implication on its utilization as a food security crop.

Influence of Hydrostatic Pressure on Compressive Strength of Self-consolidating Concrete

The design of unique chamber, in which the SCUWC （self-consolidating underwater concrete） can be tested under the impact of the hydrostatic pressure from 0.1 MPa to 0.5 MPa, is presented in the paper. The results of the preliminary tests of the effect of the hydrostatic pressure on the compressive strength of SCUWC were shown. The impact of the hydrostatic pressure on the compressive strength values of test specimens has been confirmed. There has been an increase in the strength of the specimens taken from the upper parts of the concrete samples. As it can be seen from the preliminary research, the differences in compressive strength are related to the differences that occur in the size and distribution of air voids in the samples taken from upper and lower parts of the test specimens. On the basis of the carried out investigations of the compressive strength, it can be concluded that the hydrostatic pressure has a favorable effect on the compressive strength of the tested specimens of SCUWC. Increase of the compressive strength is observed mostly in the upper layers of the samples. Preliminary analysis of the quantity and distribution of air pores in the samples of concrete subjected to pressure 0.5 MPa confirms the positive impact of the hydrostatic pressure on the layers close to the surface indicated by the absence of large air voids above 1,500μm and by reducing the quantity of air pores of size above 300μm.

The Brand Made in Italy： A Critical Analysis

Several studies about the brand ＂made in Italy＂ have illustrated the real significance of this brand, placing it in the top position for brand awareness in most countries. The words ＂made in Italy＂ evoke in consumers＇ minds attributes that positively characterize the image of Italy as a country--in particular, the attributes of creativity, aesthetics, quality, and sophistication--facilitating the perception of a differential value through the effect of the product-country association. Italians are proud of this, but what really composes the brand ＂made in Italy＂？ Above all, is there any truth behind this expression？ The paper aims to propose a critical analysis about the ＂made in Italy＂ value appropriation and the future development of this brand.

Research on Brand Perceived Value of Cruise Company Based on Online Comment

With the rapid development of Intemet technology, the traditional way of information transmission has undergone tremendous changes, especially in the lntemet environment. The spread of the online word of mouth as a platform for the Interact highlights its great influence and importance. Especially in the online shopping, these reflect the user＇s point of view and attitude of the online comment has been an unprecedented attention. Online reviews have become an important medium for consumers to understand their products before they buy goods, making them an important channel for potential consumers to understand the quality of goods and services. There are many studies on online reviews, but the research on the brand awareness of cruise ship companies is almost negligible. This paper provides a reference for the construction of cruise ship brand awareness system, and combines Nvivo software to analyze the online commentary system, and provides a reference for further research on cruise brand, and prospects for future research.

Characterization of Acidity in Acid Sulphate Soils of Kerala

The acidity characteristics of acid sulphate soils of Kuttanad, Kerala, were studied in detail by collecting surface, profile and subsurface soil samples from 20 locations of six soil series viz., Ambalapuzha, Purakkad, Thotapally, Thuravur, Kallara and - Thakazhi that belonged to acid sulphate soils. The soils were extremely acidic showing a range of pH （H：O） varying from 2.5 to 5.2. Lowest pH was recorded by Thakazhi series and the highest by Thotapally. The potential acidity of soils ranged from 14.71 cmol.kg-1 to 110.5 cmol-kg1 with Thakazhi series showing the highest value. The contribution of hydrolytic acidity to potential acidity ranged from 70.2% to 97.2%. In all soil series, exchangeable A13＋ was greater than exchangeable H~. A significant correlation was observed among pH （KCI）, pH （H20） and pH （CaCI2） in all series.

Effects of drying process of Yuanzhi (Radix Palygalae) on its bioactive ingredients

OBJECTIVE： To study the effects of the drying processing in terms operational parameters on the bio- active constituents of six YuanzhJ （Radix Palygalae） samples across China. METHODS： Six Yuanzhi （Radix Palygalae） samples were investigated using thermogravimetry analysis. The heating courses were set in two ways： the temperature-programmed process from room temperature to 150℃ ,and the constant-temperature course at 50℃, 70℃ and 90℃. RESULTS： The peak temperature of six Yuanzhi （Radix Palygalae） samples ranged from 78℃ to 88℃. The mass loss rate of Yuanzhi （Radix Palygalae） alcohol-soluble extract was significantly increased when heated at 90℃. Four types of bioactive ingredients were detected in volatile oils of Yuanzhi （Radix Palygalae） sample from Shanxi province by Gas Chromatography-mass spectrometry analysis. Fourier Transform Infrared Spectroscopy results showed that the drying temperature exerted a great influence on types and amount of ingredients of Yuanzhi （Radix Palygalae）. The kinetic study showed that the constant-temperature drying process of Yuanzhi Radix Palygalae） samples could be well de- scribed by the Page Model, especially for the drying process at 50~C, in which R2 and SD values were more than 0.98 and less than 0.04, respectively.The drying constant k of three Yuanzhi （Radix Palygalae） samples from Shanxi, Gansu and Shaanxi provinces in China was corresponding to the Arrhenius equation, and their activation energies were 28.07, 2.5.38 and 21.48 kJ/mol, respectively. CONCLUSION： The drying process of Yuanzhi （Radix Palygalae） was very important for bioactive ingredients improvement in Yuanzhi （Radix Palygalae）. Temperature was a thermodynamic property significantly affecting the process.