B3LYP level density functional theory （DFT） and multiconfiguration self-consistent-field （MCSCF） level ab initio method calculations have been performed on the basis of relativistic effective core potentials to in...B3LYP level density functional theory （DFT） and multiconfiguration self-consistent-field （MCSCF） level ab initio method calculations have been performed on the basis of relativistic effective core potentials to investigate the nature of EuC and EuC2 molecules. The computed results indicate that the ground states of EuC and EuC2 are ^12∑^＋ and SA2, respectively. Dissociation potential energy curves of the low-lying electronic states of EuC have been calculated using the MCSCF method, and the same level calculation on EuC2 indicates that the dissociation energy of EuC2 of ground state compares well with the available experimental data. The bond characteristic is also discussed using Mulliken populations.展开更多
A recent study by Liu et al.(2020)suggested that due to the saturation of equatorially trapped planetary waves with different dynamical types,temporal periods,meridional and baroclinic modes,complex layer structures o...A recent study by Liu et al.(2020)suggested that due to the saturation of equatorially trapped planetary waves with different dynamical types,temporal periods,meridional and baroclinic modes,complex layer structures of vertical velocity shear and hence turbulent mixing could frequently occur in the thermocline of the eastern equatorial Pacific.We investigated the occurrence of the interior turbulent mixing as indicated by shear instabilities,above the Equatorial Undercurrent(EUC)core at three equatorial sites along 140°W,170°W,and 165°E,respectively,based mainly on data from the Tropical Atmosphere and Ocean(TAO)mooring array.We found that turbulent mixing bursts persisted in the thermocline of all three sites.Specifically,the interior turbulent mixing layers(ITMLs)could occur in probability of approximately 68%,53%,and 48%at the three sites,respectively.The overall occurrence probability shows obvious and similar biannual variations at 140°W and 170°W,which is higher in boreal from late summer to winter and lower in spring.Vertically,the ITMLs are primarily located above the EUC core and prevail in deeper(shallower)layers from late summer to winter(spring).Most ITMLs(70%)lasted for hours to 3 days,and a few of them(15%)for more than 7 days.The thicknesses of ITMLs were concentrated between 15 and 55 m.At 165°E,the vertical distribution of ITML occurrence probability was different from that at 140°W and 170°W,as it did not show a preference for depths;the durations of ITMLs are short(also from hours to several days)and their thicknesses were between 5 and 25 m.These properties,particularly the high occurrence probability,and short durations demonstrated the persistence of thermocline mixing in the western to eastern equatorial Pacific thermocline and confirmed the generation mechanism by persistent equatorial waves as well.展开更多
为探究冻融循环对食用菌预制菌汤的品质影响,本文以鲜菌汤为参照,对比了冻融过程中微生物数量、菌汤色泽、可溶性蛋白、还原糖、总酚含量等基本指标的变化,并基于超高效液相检测和气相色谱-质谱法分析冻融过程菌汤等鲜度和挥发性风味物...为探究冻融循环对食用菌预制菌汤的品质影响,本文以鲜菌汤为参照,对比了冻融过程中微生物数量、菌汤色泽、可溶性蛋白、还原糖、总酚含量等基本指标的变化,并基于超高效液相检测和气相色谱-质谱法分析冻融过程菌汤等鲜度和挥发性风味物质差异。研究表明,首次冻融大幅减少了菌汤的还原糖、总酚和总氨基酸含量,显著降低了菌汤等鲜度和挥发性成分含量,综合影响了菌汤的成分与风味。进一步通过冻融次数(1~5次)之间的对比,反复冻融3次菌汤可溶性蛋白含量相较于冻融1~2次显著降低(P<0.05),此外,等鲜度由1~2次冻融的0.441~0.450 g MSG/100 g直接下降至0.407 g MSG/100 g,同时微生物开始检出。在此后4~5次冻融过程中,虽然菌汤总酚、总氨基酸含量和等鲜度相对稳定,但核苷酸、可溶性蛋白和挥发性成分不断减少且菌落总数不断升高。因此,预制菌汤若需冻融处理则应控制在2次内为宜。展开更多
近日,由华中科技大学承办的国家网安基地国际学术论坛(IEEE Trust Com/Big Data SE/CSE/EUC/i SCI)在武汉举办。来自中国、美国、澳大利亚、新加坡等多个国家的院士、教授、工程师等参加了本次会议。本次学术论坛由“第21届IEEE国际计...近日,由华中科技大学承办的国家网安基地国际学术论坛(IEEE Trust Com/Big Data SE/CSE/EUC/i SCI)在武汉举办。来自中国、美国、澳大利亚、新加坡等多个国家的院士、教授、工程师等参加了本次会议。本次学术论坛由“第21届IEEE国际计算和通信的信任、安全与隐私会议(IEEE Trust Com 2022),第16届IEEE国际大数据科学与工程会议(IEEE Big Data SE 2022),第25届IEEE国际计算科学与工程会议(IEEE CSE 2022),第20届IEEE国际嵌入式及泛在计算会议(IEEE EUC 2022),第10届IEEE国际智慧城市与信息化会议(IEEE iSCI 2022)”组成。展开更多
在栽培条件一致的情况下,测定了’L808’和ww808(子实体无香菇香味)2个香菇菌株子实体的粗蛋白、水解氨基酸、游离氨基酸、可溶性糖(醇)、有机酸和5’-核苷酸的组成及含量,并分析其营养成分和呈味物质的差异。结果表明:’L808’和ww808...在栽培条件一致的情况下,测定了’L808’和ww808(子实体无香菇香味)2个香菇菌株子实体的粗蛋白、水解氨基酸、游离氨基酸、可溶性糖(醇)、有机酸和5’-核苷酸的组成及含量,并分析其营养成分和呈味物质的差异。结果表明:’L808’和ww808菌株的氨基酸比值系数分分别为88.98和87.69,’L808’菌株的蛋白质营养价值高于ww808菌株;’L808’菌株可溶性糖(醇)及鲜味氨基酸含量高于ww808菌株,有机酸、甜味氨基酸以及鲜味核苷酸含量较ww808菌株低。综合各种呈鲜成分,’L808’和ww808菌株的等鲜浓度值(EUC)分别为38.70 g MSG/(100 g)和53.38 g MSG/(100 g),ww808菌株鲜味呈鲜效果较’L808’菌株更突出。展开更多
基金Project supported by the National Natural Science Foundation of China （Grant No 60223003）, Innovation Foundation of Chinese Academy of Sciences and Graduate Innovation Laboratory of Jilin University, China
文摘B3LYP level density functional theory （DFT） and multiconfiguration self-consistent-field （MCSCF） level ab initio method calculations have been performed on the basis of relativistic effective core potentials to investigate the nature of EuC and EuC2 molecules. The computed results indicate that the ground states of EuC and EuC2 are ^12∑^＋ and SA2, respectively. Dissociation potential energy curves of the low-lying electronic states of EuC have been calculated using the MCSCF method, and the same level calculation on EuC2 indicates that the dissociation energy of EuC2 of ground state compares well with the available experimental data. The bond characteristic is also discussed using Mulliken populations.
基金Supported by the National Natural Science Foundation of China(NSFC)(No.41730534)the Laoshan Laboratory Science and Technology Innovation Program(No.LSKJ 202202502)+1 种基金the NSFC(Nos.41976012,42090044)the Strategic Priority Research Program of Chinese Academy of Sciences(No.XDB42000000)。
文摘A recent study by Liu et al.(2020)suggested that due to the saturation of equatorially trapped planetary waves with different dynamical types,temporal periods,meridional and baroclinic modes,complex layer structures of vertical velocity shear and hence turbulent mixing could frequently occur in the thermocline of the eastern equatorial Pacific.We investigated the occurrence of the interior turbulent mixing as indicated by shear instabilities,above the Equatorial Undercurrent(EUC)core at three equatorial sites along 140°W,170°W,and 165°E,respectively,based mainly on data from the Tropical Atmosphere and Ocean(TAO)mooring array.We found that turbulent mixing bursts persisted in the thermocline of all three sites.Specifically,the interior turbulent mixing layers(ITMLs)could occur in probability of approximately 68%,53%,and 48%at the three sites,respectively.The overall occurrence probability shows obvious and similar biannual variations at 140°W and 170°W,which is higher in boreal from late summer to winter and lower in spring.Vertically,the ITMLs are primarily located above the EUC core and prevail in deeper(shallower)layers from late summer to winter(spring).Most ITMLs(70%)lasted for hours to 3 days,and a few of them(15%)for more than 7 days.The thicknesses of ITMLs were concentrated between 15 and 55 m.At 165°E,the vertical distribution of ITML occurrence probability was different from that at 140°W and 170°W,as it did not show a preference for depths;the durations of ITMLs are short(also from hours to several days)and their thicknesses were between 5 and 25 m.These properties,particularly the high occurrence probability,and short durations demonstrated the persistence of thermocline mixing in the western to eastern equatorial Pacific thermocline and confirmed the generation mechanism by persistent equatorial waves as well.
文摘为探究冻融循环对食用菌预制菌汤的品质影响,本文以鲜菌汤为参照,对比了冻融过程中微生物数量、菌汤色泽、可溶性蛋白、还原糖、总酚含量等基本指标的变化,并基于超高效液相检测和气相色谱-质谱法分析冻融过程菌汤等鲜度和挥发性风味物质差异。研究表明,首次冻融大幅减少了菌汤的还原糖、总酚和总氨基酸含量,显著降低了菌汤等鲜度和挥发性成分含量,综合影响了菌汤的成分与风味。进一步通过冻融次数(1~5次)之间的对比,反复冻融3次菌汤可溶性蛋白含量相较于冻融1~2次显著降低(P<0.05),此外,等鲜度由1~2次冻融的0.441~0.450 g MSG/100 g直接下降至0.407 g MSG/100 g,同时微生物开始检出。在此后4~5次冻融过程中,虽然菌汤总酚、总氨基酸含量和等鲜度相对稳定,但核苷酸、可溶性蛋白和挥发性成分不断减少且菌落总数不断升高。因此,预制菌汤若需冻融处理则应控制在2次内为宜。
文摘近日,由华中科技大学承办的国家网安基地国际学术论坛(IEEE Trust Com/Big Data SE/CSE/EUC/i SCI)在武汉举办。来自中国、美国、澳大利亚、新加坡等多个国家的院士、教授、工程师等参加了本次会议。本次学术论坛由“第21届IEEE国际计算和通信的信任、安全与隐私会议(IEEE Trust Com 2022),第16届IEEE国际大数据科学与工程会议(IEEE Big Data SE 2022),第25届IEEE国际计算科学与工程会议(IEEE CSE 2022),第20届IEEE国际嵌入式及泛在计算会议(IEEE EUC 2022),第10届IEEE国际智慧城市与信息化会议(IEEE iSCI 2022)”组成。
文摘在栽培条件一致的情况下,测定了’L808’和ww808(子实体无香菇香味)2个香菇菌株子实体的粗蛋白、水解氨基酸、游离氨基酸、可溶性糖(醇)、有机酸和5’-核苷酸的组成及含量,并分析其营养成分和呈味物质的差异。结果表明:’L808’和ww808菌株的氨基酸比值系数分分别为88.98和87.69,’L808’菌株的蛋白质营养价值高于ww808菌株;’L808’菌株可溶性糖(醇)及鲜味氨基酸含量高于ww808菌株,有机酸、甜味氨基酸以及鲜味核苷酸含量较ww808菌株低。综合各种呈鲜成分,’L808’和ww808菌株的等鲜浓度值(EUC)分别为38.70 g MSG/(100 g)和53.38 g MSG/(100 g),ww808菌株鲜味呈鲜效果较’L808’菌株更突出。
