In this paper we deal with the existence of infinitely many critical points of the even functional I(u)=integral from n=Q to (F(x,u,Du))+integral from n=(?)Q to (G(x,u)), u∈W^(1,p)(Ω),where G(x, u)=integral from n=o...In this paper we deal with the existence of infinitely many critical points of the even functional I(u)=integral from n=Q to (F(x,u,Du))+integral from n=(?)Q to (G(x,u)), u∈W^(1,p)(Ω),where G(x, u)=integral from n=o to u (g(x,t)dt), under the weak structure conditions on F(x, u, q) by the Mountain Pass Lemma.展开更多
为研究鲜猪肉在不同储藏温度下主要腐败菌及其总挥发性盐基氮(TVB-N)含量随时间的变化规律,找出其变化函数模型。选取(-3±0.5)、(0±0.5)、(4±0.5)、(10±0.5)℃四个储藏温度组,每组设置0、10、20、34、48、72、96 h ...为研究鲜猪肉在不同储藏温度下主要腐败菌及其总挥发性盐基氮(TVB-N)含量随时间的变化规律,找出其变化函数模型。选取(-3±0.5)、(0±0.5)、(4±0.5)、(10±0.5)℃四个储藏温度组,每组设置0、10、20、34、48、72、96 h 7个不同的储藏时间,测定鲜猪肉细菌菌落总数、大肠杆菌等6个微生物指标和TVB-N含量,对各指标的时间序列值在4个储藏温度组间进行配对T检验,并建立Logistic生长曲线函数模型。结果表明:不同储藏温度组鲜猪肉各指标间存在极显著差异;各指标在不同储藏温度下与自变量时间t的Logistic生长曲线函数的决定系数R2均大于0.9;以总挥发性盐基氮含量为指标,得出理论上(0±0.5)℃储藏不超过76 h的为鲜猪肉,超过76 h不超过121 h的为次鲜肉。综合分析,鲜猪肉建议(0±0.5)℃储藏为宜,储藏时间不超过121 h。研究结果可为鲜猪肉储藏保鲜提供参考。展开更多
文摘In this paper we deal with the existence of infinitely many critical points of the even functional I(u)=integral from n=Q to (F(x,u,Du))+integral from n=(?)Q to (G(x,u)), u∈W^(1,p)(Ω),where G(x, u)=integral from n=o to u (g(x,t)dt), under the weak structure conditions on F(x, u, q) by the Mountain Pass Lemma.