Runoff series of the Yangtze River presents an intricate variation tendency under the reinforced influence of human activities.The Morlet Wavelet Transform method has been applied to analyze the annual runoff data fro...Runoff series of the Yangtze River presents an intricate variation tendency under the reinforced influence of human activities.The Morlet Wavelet Transform method has been applied to analyze the annual runoff data from 1950 to 2011 at the Yangtze River Estuary.It can clearly reveal the multi-time scales structure,break point,change and distribution of periodic variation in the different time scales of the runoff series.The main conclusions are that:1) Repeated periodic oscillations accompanied by an extremely large fluctuation are presented in the runoff series with an obvious difference between wet and dry years,and the major periods of the time series are about 3,8,16 and 23 years respectively.Among them,the presented maximum periodic oscillation is 23 years scale.2) In the 23-year time scale,the wet periods are 1950-1958,1969-1980 and 1992-2003,and the dry periods are 1959-1968,1981-1991 and 2004-2011.3) It can be predicted from the view of long time scales that the low annual runoff will likely occur in the near future.展开更多
Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. ...Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. Today we know that lactic acid bacteria （LAB） and yeasts are prevailing organisms in carbohydrate-rich environments. They break down carbohydrates to mainly lactic acid, ethanol and CO2. The present study is to determine the effect of Lactobacillus bulgaricus alone and as a combination with yeast （Saccharomyces cerevisiae） using yeast as a control. In this work, different percentage of Lactobacillus bulgaricus were used to investigate how sourdough affect on the bread sensory characteristics such as volume, specific loaf volume, crust, grain, color crumb, aroma, taste, texture, pH of bread and extended shelf life of bread. Also different storage times were used to know it is affected on the shelf life and sensory characteristics of bread. The results suggest that use of sourdough in bread production is useful in improving sensory properties, decreasing fungal spoilage.展开更多
基金supported by the National Key Basic Research Program of China (Grant No. 2012CB957704) Marine Public Welfare Program of China (Grant No. 201305003)
文摘Runoff series of the Yangtze River presents an intricate variation tendency under the reinforced influence of human activities.The Morlet Wavelet Transform method has been applied to analyze the annual runoff data from 1950 to 2011 at the Yangtze River Estuary.It can clearly reveal the multi-time scales structure,break point,change and distribution of periodic variation in the different time scales of the runoff series.The main conclusions are that:1) Repeated periodic oscillations accompanied by an extremely large fluctuation are presented in the runoff series with an obvious difference between wet and dry years,and the major periods of the time series are about 3,8,16 and 23 years respectively.Among them,the presented maximum periodic oscillation is 23 years scale.2) In the 23-year time scale,the wet periods are 1950-1958,1969-1980 and 1992-2003,and the dry periods are 1959-1968,1981-1991 and 2004-2011.3) It can be predicted from the view of long time scales that the low annual runoff will likely occur in the near future.
文摘Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. Today we know that lactic acid bacteria （LAB） and yeasts are prevailing organisms in carbohydrate-rich environments. They break down carbohydrates to mainly lactic acid, ethanol and CO2. The present study is to determine the effect of Lactobacillus bulgaricus alone and as a combination with yeast （Saccharomyces cerevisiae） using yeast as a control. In this work, different percentage of Lactobacillus bulgaricus were used to investigate how sourdough affect on the bread sensory characteristics such as volume, specific loaf volume, crust, grain, color crumb, aroma, taste, texture, pH of bread and extended shelf life of bread. Also different storage times were used to know it is affected on the shelf life and sensory characteristics of bread. The results suggest that use of sourdough in bread production is useful in improving sensory properties, decreasing fungal spoilage.
