从农业技术的物品特性论农业科技园的制度逻辑

农业科技园由民间启动、经媒体传播、再得政府推动,已经成为一种充满生机与活力的新型农业科技与经济组织。本文拟从农业技术的物品特性出发,运用新制度经济学的观点与方法,分析探讨农业科技园产生与发展的制度逻辑,并为其进一步发展提供理论解释和政策思路。

物品特性与产权效率的决定

界定清晰的产权并不意味着一定是高效率的产权。从物品属性的视角提供一个决定产权效率的逻辑框架,全面分析产权效率的运作空间。研究认为:物品的可分性与有价性程度决定了该物品产权主体所承担的成本及可能获得的收益,不同属性的物品对产权效率的激励结构不同。如此,选择与物品特性相适的产权是产权效率的关键。

公共物品特性与公共事业管理模式探讨

在市场经济中，存在着市场失灵现象，即单纯依靠市场不能发挥其产生经济效率的作用，需要由政府纠正。公共物品即是政府纠正市场失灵的方式之一。在经济学中，公共物品与私人物品相对应，它能为社会带来积极的效用，但不能给生产者全部补偿，即具有正外部性的商品或服务。

Research on Artifact Characteristics and Life Style of Products

As a part of the behavior function extension and the humanities characteristic, product is an entity performance that integrates the technique and culture. In the article, the inherent relation between technique and culture of products is analyzed to reveal the cultural mode of product development from the view of human society development in industry design. These will not only contribute to analyze the relation between notional technique characteristics and humanity, but also help to study the products developed under the inter-relation between life and environment.

Effect of Cereal Brans Supplementation on Quality Characteristics of Various Indigenous Products

The effect of using different cereal brans （wheat, rice, oat and their combination） at different levels （0, 5, 10%） in different indigenous products （Balushahi, Mathi, Kulcha and Paratha） on color, texture and sensory quality was studied. The addition of cereal bran decreased the ＂L＂ values and increased the ＂a＂ value of all the developed indigenous products. Supplementation of different cereal bran had significant effect on texture of the developed indigenous products. Overall hardness of the products decreased with addition of cereal brans. Among various cereal bran levels used, 10% supplementation showed maximum hardness in all types of products. Cereal bran supplementation significantly improved the protein and fibre content of all indigenous products. On the basis of physical analysis and sensory attributes, it was concluded that cereal brans can be substituted upto 5% （rice bran and bran in combination） and 10% levels （wheat bran and oat bran） in whole wheat flour and maida for developing indigenous products without adversely affecting quality attributes.

Species- and tissue-specific mercury bioaccumulation in five fish species from Laizhou Bay in the Bohai Sea of China

Mercury (Hg) concentrations in the tissues (muscle, stomach, liver, gills, skin, and gonads) of five fish species (mullet Liza haematocheilus, flathead fish Platycephalus indicus, sea bass Lateolabrax japonicus, mackerel Scomberomorus niphonius and silver pomfret Pampus argenteus) collected from Laizhou Bay in the Bohai Sea of China were investigated. The results indicate that Hg bioaccumulation in the five fish was tissue- specific, with the highest levels in the muscle and liver, followed by the stomach and gonads. The lowest levels were found in the gills and skin. Fish at higher trophic levels (flathead fish and sea bass) exhibited higher Hg concentrations than consumers at lower trophic levels. Mercury bioaccumulation tended to be positively correlated with fish length in mullet, silver pomfret, mackerel, and flathead fish, but was negatively correlated with fish length in sea bass. The Hg concentrations in the muscles of all fish species in Laizhou Bay were within the permissible limits of food safety set by national and international criteria. However, the suggesting maximum consumption of sea bass is 263g per week for human health.

The Effect of Calcium Chloride on the Microbiological Characteristics of Fermented Chile Pepper （Capsicum annuum cv. Mesilla Cayenne） Mash

Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.

Effect of CaCl2, Citric Acid and Storage Period on Physico-Chemical Characteristics of Cherry Candy

Cherry cultivar Misri （Bigarreau Noir Grossa） was used for making candy. Pitting of fruit was done manually and KMS （0.2%） was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 （Co = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%） and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine （0.05%） followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid （To = 0%, Tl = 1%, T2 = 1.5%, T3 = 2%） and then concentrated subsequently till desired TSS of 70~ Brix was attained. The samples were dried in cabinet drier at 80 ±20 ℃till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars （%）, total sugars （%） during storage while as moisture content （%） decreased. The product developed was found economically profitable and viable for commercial production.

Physico-Chemical and Microbiological Properties of a Traditional Turkey Cheese Tomas/Serto （Dorak）

Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a local product that is extensively consumed in the city of Tunceli and its environs, have been examined. For this purpose, samples from cheese varieties currently on sale in the cities of Tunceli and Elazl~ have been taken, and some of their physico-chemical and microbiological properties have been determined. The results of physico-chemical analysis showed that the average moisture rate of the samples was 53.24%, average ash rate 4.24%, average dry matter 46.76%, average acidity rate in terms of lactic acid 1.08%, average salt rate 2.93%, average fat rate 17.66%, average fat-free dry matter rate 25.56% and average pH value 4.67. The microbiological analysis data showed that the average values for the total aerobic mesophyll bacteria （TAMB） was 7 loglo kob/g, 2.3 logl0 kob/g for coliform, 4.6 logl0 kob/g for yeast, 5.5 logl0 kob/g for mold, 6.8 log10 kob/g for Lactococcus spp., and 6.1 log10 kob/g for Lactobacillus spp.. The results show the high variation among samples, proving that there has not been a standard production procedure. It has been established that the hygienic condition of the product changes according to the production process, and the probability for cross contamination is high. A large number of studies need to be carded out for this kind of traditional food items, due to lack of enough literature data in this paper.

Milk in Medical Theory Extant in Celsus＇ De medicina

The research concerns Roman medical galactology, galaktologia iatrike （γαλακτσλσγια ιατρικη）, i.e. the ancient knowledge of milk and its by-products in medical procedures as described by Celsus in his treatise entitled De medicina. The authors elaborate on the sources of Celsus＇ medical theory of milk, comment on the place of the Roman author＇s theory against the doctrinal background of other medical writers of the period, demonstrate pharmacological characteristics attributed to milk and milk-obtained products by Celsus, specify main cures in which milk and its by-products were made use of as either simple or compound medicines, give examples of the latter, delineate the progress of the theory on milk＇s medicinal use, and finally comment on the role of milk and milk-obtained products in the diet of the Mediterranean.

Quality Characteristics and Microbiology Status in Kundi, an Intermediate Moisture Meat （IMM） Product

Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.

Deformation characteristics and constitutive model of seafloor massive sulfides

Deformation characteristics and constitutive model of seafloor massive sulfide(SMS)were selected as the research object.Uniaxial/triaxial compression test were carried out on the mineral samples,and the deformation characteristics of specimens under various conditions were studied.According to characteristics of the mineral,a new three stages constitutive equation was proposed.The conclusions are as follows:The axial strain,peak strain and maximum strength of seafloor massive sulfide increase with the confining pressure.The elastic modulus of the metal sulfide samples is decreased sharply with the increase of confining pressure.According to characteristics of seafloor massive sulfide,the constitutive equation is divided into three parts,the comparison between theoretical curves and experimental data shows that both of them are in good agreement,which also proves the correctness of the constitutive equation for uniaxial compression.

Soil microbial properties under different vegetation types on Mountain Han

This study investigated the influence of broadleaf and conifer vegetation on soil microbial communities in a distinct vertical distribution belt in Northeast China.Soil samples were taken at 0-5,5-10 and 10-20 cm depths from four vegetation types at different altitudes,which were characterized by poplar(Populus davidiana)(1250-1300 m),poplar(P.davidiana) mixed with birch(Betula platyphylla)(1370-1550 m),birch(B.platyphylla)(1550-1720 m),and larch(Larix principis-rupprechtii)(1840-1890 m).Microbial biomass and community structure were determined using the fumigation-extraction method and phospholipid fatty acid(PLFA) analysis,and soil fungal community level physiological profiles(CLPP) were characterized using Biolog FF Microplates.It was found that soil properties,especially soil organic carbon and water content,contributed significantly to the variations in soil microbes.With increasing soil depth,the soil microbial biomass,fungal biomass,and fungal catabolic ability diminished;however,the ratio of fungi to bacteria increased.The fungal ratio was higher under larch forests compared to that under poplar,birch,and their mixed forests,although the soil microbial biomass was lower.The direct contribution of vegetation types to the soil microbial community variation was 12%.If the indirect contribution through soil organic carbon was included,variations in the vegetation type had substantial influences on soil microbial composition and diversity.

The measurement and model construction of complex permittivity of vegetation

The complex permittivity of targeted objects is an important factor that influences its microwave radiation and scattering characteristics.In the quantitative research of microwave remote sensing,the study of the dielectric properties of the vegetation to establish the relationship between its specific physical parameters and complex permittivity is fundamental.In this study,six categories of vegetation samples were collected at the city of Zhangye,a key research area of the Heihe watershed allied telemetry experimental research.The vector network analyzer E8362B was used to measure the complex permittivity of these samples from 0.2 to 20 GHz by the coaxial probe technique.The research focused mainly on the corn leaves,and an empirical model was established between the gravimetric moisture and the real/imaginary parts of complex permittivity at the main frequency points of microwave sensors.Furthermore,the empirical model and the classical Debye-Cole model were compared and verified by the measured data collected from the Huailai County of Hebei Province.The results show that the newly- established empirical model is more accurate and more practical as compared to the traditional Debye-Cole model.