为了研究低DO下负荷对污泥膨胀的影响,采用SBR反应器,在DO〈0.5 mg.L-1,pH 7.2~8.0,温度（23±0.5）℃,MLSS 3000~3500 mg.L-1,负荷分别为0.22、0.44、0.66 g COD.（g MLSS）-1.d-1的条件下,研究不同负荷下的SVI变化趋势、污泥膨胀...为了研究低DO下负荷对污泥膨胀的影响,采用SBR反应器,在DO〈0.5 mg.L-1,pH 7.2~8.0,温度（23±0.5）℃,MLSS 3000~3500 mg.L-1,负荷分别为0.22、0.44、0.66 g COD.（g MLSS）-1.d-1的条件下,研究不同负荷下的SVI变化趋势、污泥膨胀类型、引发原因、耗氧速率、脱氮除磷效果与同步硝化反硝化率。结果显示,低DO下（〈0.5 mg.L-1）,负荷0.22 g COD.（g MLSS）-1.d-1时未发生污泥膨胀,随着负荷升高,污泥沉降性恶化加快。并且不同负荷引发的污泥膨胀类型不同,在负荷0.66 g COD.（g MLSS）-1.d-1时发生黏性膨胀,而负荷0.44 g COD.（g MLSS）-1.d-1时发生丝状菌微膨胀。黏性膨胀时出水氨氮及磷去除效果变差,但丝状菌膨胀时出水水质并没有受到影响,且比吸磷速率更快,出水SS更低。未发生污泥膨胀时同步硝化反硝化率最大,丝状菌膨胀时次之,黏性膨胀时最小。SOUR过高时,很可能伴随着污泥沉降性变差和出水水质恶化。展开更多
研究了序批式反应器(SBR)内好氧颗粒污泥在不同有机负荷(1.6 kg COD/(m3.d)和8 kg COD/(m3.d))和不同含盐(2.5%和5.0%)条件下胞外聚合物(EPS)的变化情况,并对EPS、比耗氧速率(SOUR)和孔隙率之间的关系作了进一步探讨。结果表明:在SBR反...研究了序批式反应器(SBR)内好氧颗粒污泥在不同有机负荷(1.6 kg COD/(m3.d)和8 kg COD/(m3.d))和不同含盐(2.5%和5.0%)条件下胞外聚合物(EPS)的变化情况,并对EPS、比耗氧速率(SOUR)和孔隙率之间的关系作了进一步探讨。结果表明:在SBR反应器中,负荷较含盐量对好氧颗粒污泥EPS变化的影响要显著,且EPS糖成分和SOUR之间、EPS蛋白成分和孔隙率之间均呈负相关。另外,高负荷条件下的系统稳定性要优于低负荷。展开更多
The aim of the study was to investigate the representation of taste in human prefrontal cortex (PFC), in particular, to compare the representation of a pleasant and an aversive taste using functional near-infrared spe...The aim of the study was to investigate the representation of taste in human prefrontal cortex (PFC), in particular, to compare the representation of a pleasant and an aversive taste using functional near-infrared spectroscopy (fNIRS), so as to obtain further understanding of the taste preference mechanism. The pleasant stimulus used was sweet taste (10% sucrose), and the unpleasant stimulus was sour taste (1% critic acid). Based on event-related design, the experiments were performed with 16 healthy volunteers using the OEG-16 fNIRS sensor. A general linear model was used to analyze the collected data. For the concentration change of oxygenated hemoglobin (ΔoxyHb), we found that significant deactivation was induced by sweetness and sourness in parts of the frontopolar area, orbitofrontal area and dorsolateral prefrontal cortex in bilateral hemisphere of human brain. And the right PFC showed different levels of activation between sweetness and sourness. In addition, brain activities were more sensitive to sourness than sweetness. Finally, we confirmed that the PFC was involved in sweet and sour taste processing, and fNIRS provided an alternative way for studying taste-related brain function under more natural conditions.展开更多
文摘为了研究低DO下负荷对污泥膨胀的影响,采用SBR反应器,在DO〈0.5 mg.L-1,pH 7.2~8.0,温度（23±0.5）℃,MLSS 3000~3500 mg.L-1,负荷分别为0.22、0.44、0.66 g COD.（g MLSS）-1.d-1的条件下,研究不同负荷下的SVI变化趋势、污泥膨胀类型、引发原因、耗氧速率、脱氮除磷效果与同步硝化反硝化率。结果显示,低DO下（〈0.5 mg.L-1）,负荷0.22 g COD.（g MLSS）-1.d-1时未发生污泥膨胀,随着负荷升高,污泥沉降性恶化加快。并且不同负荷引发的污泥膨胀类型不同,在负荷0.66 g COD.（g MLSS）-1.d-1时发生黏性膨胀,而负荷0.44 g COD.（g MLSS）-1.d-1时发生丝状菌微膨胀。黏性膨胀时出水氨氮及磷去除效果变差,但丝状菌膨胀时出水水质并没有受到影响,且比吸磷速率更快,出水SS更低。未发生污泥膨胀时同步硝化反硝化率最大,丝状菌膨胀时次之,黏性膨胀时最小。SOUR过高时,很可能伴随着污泥沉降性变差和出水水质恶化。
文摘研究了序批式反应器(SBR)内好氧颗粒污泥在不同有机负荷(1.6 kg COD/(m3.d)和8 kg COD/(m3.d))和不同含盐(2.5%和5.0%)条件下胞外聚合物(EPS)的变化情况,并对EPS、比耗氧速率(SOUR)和孔隙率之间的关系作了进一步探讨。结果表明:在SBR反应器中,负荷较含盐量对好氧颗粒污泥EPS变化的影响要显著,且EPS糖成分和SOUR之间、EPS蛋白成分和孔隙率之间均呈负相关。另外,高负荷条件下的系统稳定性要优于低负荷。
文摘The aim of the study was to investigate the representation of taste in human prefrontal cortex (PFC), in particular, to compare the representation of a pleasant and an aversive taste using functional near-infrared spectroscopy (fNIRS), so as to obtain further understanding of the taste preference mechanism. The pleasant stimulus used was sweet taste (10% sucrose), and the unpleasant stimulus was sour taste (1% critic acid). Based on event-related design, the experiments were performed with 16 healthy volunteers using the OEG-16 fNIRS sensor. A general linear model was used to analyze the collected data. For the concentration change of oxygenated hemoglobin (ΔoxyHb), we found that significant deactivation was induced by sweetness and sourness in parts of the frontopolar area, orbitofrontal area and dorsolateral prefrontal cortex in bilateral hemisphere of human brain. And the right PFC showed different levels of activation between sweetness and sourness. In addition, brain activities were more sensitive to sourness than sweetness. Finally, we confirmed that the PFC was involved in sweet and sour taste processing, and fNIRS provided an alternative way for studying taste-related brain function under more natural conditions.
