Land surface temperature(LST)is one of the most important factors in the land-atmosphere interaction process.Raw measured LSTs may contain biases due to instrument replacement,changes in recording procedures,and other...Land surface temperature(LST)is one of the most important factors in the land-atmosphere interaction process.Raw measured LSTs may contain biases due to instrument replacement,changes in recording procedures,and other non-climatic factors.This study attempts to reduce the above biases in raw daily measurements and achieves a homogenized daily LST dataset over China using 2360 stations from 1960 through 2017.The high-quality land surface air temperature(LSAT)dataset is used to correct the LST warming biases especially evident during cold months in regions north of 40ºN due to the replacement of observation instruments around 2004.Subsequently,the Multiple Analysis of Series for Homogenization(MASH)method is adopted to detect and then adjust the daily observed LST records.In total,3.68×10^(3) effective breakpoints in 1.65×106 monthly records(about 20%)are detected.A large number of these effective breakpoints are located over large parts of the Sichuan Basin and southern China.After the MASH procedure,LSTs at more than 80%of the breakpoints are adjusted within+/-0.5℃,and of the remaining breakpoints,only 10%are adjusted over 1.5℃.Compared to the raw LST dataset over the whole domain,the homogenization significantly reduces the mean LST magnitude and its interannual variability as well as its linear trend at most stations.Finally,we perform preliminary analysis upon the homogenized LST and find that the annual mean LST averaged across China shows a significant warming trend[0.22℃(10 yr)^(-1)].The homogenized LST dataset can be further adapted for a variety of applications(e.g.,model evaluation and extreme event characterization).展开更多
使用植物乳杆菌与酿酒酵母协同发酵制备薏米酒醪,探究接种方式对薏米酒醪的营养品质及功能特性的影响。结果表明,接种方式是导致薏米酒醪中微生物生物量、理化指标、功能指标及抗氧化活性存在差异的主要因素。相比单一酿酒酵母发酵组,...使用植物乳杆菌与酿酒酵母协同发酵制备薏米酒醪,探究接种方式对薏米酒醪的营养品质及功能特性的影响。结果表明,接种方式是导致薏米酒醪中微生物生物量、理化指标、功能指标及抗氧化活性存在差异的主要因素。相比单一酿酒酵母发酵组,先接种酿酒酵母发酵8 h后接种植物乳杆菌的发酵组在发酵48 h后酿酒酵母菌落总数提高至8.25 lg cfu/mL,且植物乳杆菌菌落总数可达8.02 lg cfu/mL,而酒精度、总酸和氨基酸态氮则分别提高了7.17%、263.93%和108%,总糖和pH值则分别减少了45.78%和13.42%。此外,该接种方式还能显著增加薏米酒醪中功能物质含量及抗氧化活性。适宜的时间接种植物乳杆菌不仅有利于酿酒酵母的增殖,还能提高原料利用率、功能物质含量和保健功效。展开更多
基金This work was supported by the National Science Fund for Distinguished Young Scholars(Grant No.41925021)the National Natural Science Foundation of China(Grant No.41875106).
文摘Land surface temperature(LST)is one of the most important factors in the land-atmosphere interaction process.Raw measured LSTs may contain biases due to instrument replacement,changes in recording procedures,and other non-climatic factors.This study attempts to reduce the above biases in raw daily measurements and achieves a homogenized daily LST dataset over China using 2360 stations from 1960 through 2017.The high-quality land surface air temperature(LSAT)dataset is used to correct the LST warming biases especially evident during cold months in regions north of 40ºN due to the replacement of observation instruments around 2004.Subsequently,the Multiple Analysis of Series for Homogenization(MASH)method is adopted to detect and then adjust the daily observed LST records.In total,3.68×10^(3) effective breakpoints in 1.65×106 monthly records(about 20%)are detected.A large number of these effective breakpoints are located over large parts of the Sichuan Basin and southern China.After the MASH procedure,LSTs at more than 80%of the breakpoints are adjusted within+/-0.5℃,and of the remaining breakpoints,only 10%are adjusted over 1.5℃.Compared to the raw LST dataset over the whole domain,the homogenization significantly reduces the mean LST magnitude and its interannual variability as well as its linear trend at most stations.Finally,we perform preliminary analysis upon the homogenized LST and find that the annual mean LST averaged across China shows a significant warming trend[0.22℃(10 yr)^(-1)].The homogenized LST dataset can be further adapted for a variety of applications(e.g.,model evaluation and extreme event characterization).
文摘使用植物乳杆菌与酿酒酵母协同发酵制备薏米酒醪,探究接种方式对薏米酒醪的营养品质及功能特性的影响。结果表明,接种方式是导致薏米酒醪中微生物生物量、理化指标、功能指标及抗氧化活性存在差异的主要因素。相比单一酿酒酵母发酵组,先接种酿酒酵母发酵8 h后接种植物乳杆菌的发酵组在发酵48 h后酿酒酵母菌落总数提高至8.25 lg cfu/mL,且植物乳杆菌菌落总数可达8.02 lg cfu/mL,而酒精度、总酸和氨基酸态氮则分别提高了7.17%、263.93%和108%,总糖和pH值则分别减少了45.78%和13.42%。此外,该接种方式还能显著增加薏米酒醪中功能物质含量及抗氧化活性。适宜的时间接种植物乳杆菌不仅有利于酿酒酵母的增殖,还能提高原料利用率、功能物质含量和保健功效。
