基于GUM法的风电叶片结构试验方法不确定度研究

针对风电叶片全尺寸结构试验方法,首先分析试验过程中所需测量物理量的不确定度因素来源;其次利用GUM法建立不确定度数学模型,然后评定各部分输入量的标准不确定度;最后分析得到叶片结构试验各测试物理量的合成标准不确定度和扩展不确定度,从而建立风电叶片试验不确定度的系统评价方法。

自适应MCM法和GUM法评价直接进样测汞法测定稻谷中总汞的不确定度比较研究

重金属汞污染是危害粮食安全的重要问题,直接进样测汞法的检测过程中需要对检测结果做好质量控制。检测结果需要识别实验过程中各环节对结果的影响大小。基于GB/T 27404—2008《实验室质量控制规范食品理化检测》附录F中对实验室开展新项目所需验证的各种项目:回收率、标准曲线、测定低限、精密度、准确度等。使用自适应蒙特卡洛法(adaptive Monte Carlo method,MCM)和测量不确定度表示指南方法(Guide to the expression of uncertainty in measurement,GUM)分别对直接进样测汞法开展不确定度评定。GUM法得到的不确定范围为(0.0193±0.0017)mg/kg(k=2);MCM法得到的不确定度置信区间(95%)为[0.0177,0.0211];使用MCM Alchimia软件对2种方法的不确定度概率密度拟合曲线,MCM法与GUM法评价结果一致性较好。分析不确定度评定过程中各不确定度贡献率,回收率和标准曲线拟合过程引入不确定度在检出限处引入的不确定度分量较大,建议在方法验证和不确定度评定中使用定量限作为加标回收率和标准曲线最小浓度点。

Enhancement of the Antigenotoxic and Antioxidant Actions of Eugenol from Spice Clove and the Stabilizer Gum Arabic on Colorectal Carcinogenesis

Spices are defined as any aromatic condiment of plant origin used to alter the flavor and aroma of foods. Besides flavor and aroma, many spices have antioxidant activity, mainly related to the presence in cloves of phenolic compounds, such as flavonoids, terpenoids and eugenol. In turn, the most common uses of gum arabic are in the form of powder for addition to soft drink syrups, cuisine and baked goods, specifically to stabilize the texture of products, increase the viscosity of liquids and promote the leavening of baked products (e.g., cakes). Both eugenol, extracted from cloves, and gum arabic, extracted from the hardened sap of two species of the Acacia tree, are dietary constituents routinely consumed virtually throughout the world. Both of them are also widely used medicinally to inhibit oxidative stress and genotoxicity. The prevention arm of the study included groups: Ia, IIa, IIIa, Iva, V, VI, VII, VIII. Once a week for 20 weeks, the controls received saline s.c. while the experimental groups received DMH at 20 mg/kg s.c. During the same period and for an additional 9 weeks, the animals received either water, 10% GA, EUG, or 10% GA + EUG by gavage. The treatment arm of the study included groups Ib, IIb, IIIb e IVb, IX, X, XI, XII). Once a week for 20 weeks, the controls received saline s.c. while the experimental groups received DMH at 20 mg/kg s.c. During the subsequent 9 weeks, the animals received either water, 10% GA, EUG or 10% GA + EUG by gavage. The novelty of this study is the investigation of their use alone and together for the prevention and treatment of experimental colorectal carcinogenesis induced by dimethylhydrazine. Our results show that the combined use of 10% gum arabic and eugenol was effective, with antioxidant action in the colon, as well as reducing oxidative stress in all colon segments and preventing and treating genotoxicity in all colon segments. Furthermore, their joint administration reduced the number of aberrant crypts and the number of aberrant crypt foci (ACF) in the distal segment and entire colon, as well as the number of ACF with at least 5 crypts in the entire colon. Thus, our results also demonstrate the synergistic effects of 10% gum arabic together with eugenol (from cloves), with antioxidant, antigenotoxic and anticarcinogenic actions (prevention and treatment) at the doses and durations studied, in the colon of rats submitted to colorectal carcinogenesis induced by dimethylhydrazine.

GUM评定数字式气压计不确定度的适用性验证

为确保数字式气压计测量不确定度的可靠性,需对现有的测量不确定度表示指南(GUM)评定数字式气压计不确定度的方法进行适用性验证。本文根据国际标准ISO/IEC Guide 98-3:2008附件1给出的蒙特卡洛法(Monte Corlo Method,简称MCM)验证方案,以PTB220型数字式气压计为研究对象,分别采用自适应MCM对GUM方法进行不确定度的评定;将评定结果对比求偏差;根据偏差值是否超限来判定GUM方法适用性。结果表明:所采用的自适应MCM通过迭代增加试验次数,实时判断试验统计意义上的稳定,能有效确保评定结果的可靠性,且仅通过2×10^(4)样本量,计算出对应的评定结果。通过将GUM评定结果与其对比求偏差,分析得出GUM在进行数字式气压计的不确定度评定时偏离程度超过规定范围,说明GUM未能通过验证,即GUM可能不宜适用于该仪器不确定度的评定。

Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough

Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.

Physico-Chemical, and Sensory Properties of Mayonnaise Substitute Prepared from Chia Mucilage (Salvia hispanica L.) and Gum Arabic from Acacia senegal var. kerensis

Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.

Alleviation of the plastic deformation of gel ink under strong stress through an esterification of xanthan gum reinforcing its double helix structure

As a natural organic polymer,xanthan gum(XG)can alleviate the plastic deformation of gel ink under strong stress and realize the reasonable regulation of the rheological properties of gel ink.However,as the double-helix structure connected by hydrogen bonds cannot resist the mechanical environment of strong stress,XG shows poor shear resistance.In this study,a polymer gel with interpenetrating polymer network structure was prepared by esterifying XG,taking polystyrene maleic anhydride(SMA)as the modifier.In addition to retaining the excellent rheological properties of XG,the generated polymer gel also exhibited high shear resistance.The optimal addition amount of the esterification reaction modifier was determined as mXG:mSMA=5:3 according to the gel ink standard.With this amount,the viscosity of the modified xanthan gum(SXG)gel increased to 1578.8 mPa·s and 100.7 mPa·s at shear rates of 4 s1 and 383 s1,respectively,and the shear resistance increased more than 2 times compared to the unmodified one.It is because of the ester bond formed by esterification that the reaction strengthens the interaction between molecular segments,enabling the new gel to resist to strong mechanical stress.The new polymer gel studied in this paper and the proposed mechanism of action provide new insights for the development of high-end gel ink and also provide theoretical support for the study of rheological properties of non-Newtonian fluids.

Continuous Gum Chewing Exercise Improves Perioral Muscle Strength

Objective: The purpose of this study was to examine the effects of continuous gum chewing exercise on perioral muscle strength. Methods: Thirty healthy adults (24.1 ± 2.0 years) with normal occlusion performed gum chewing exercise 3 times daily for 3 months. Each exercise session lasted 5 min and involved alternating of chewing 10 times using the left molars and then 10 times using the right molars, with the mouth closed. The effect of the exercise on oral function was evaluated by measuring tongue pressure (TP), cheek pressure (CP), and labial closure strength (LCS) immediately before starting exercise, at 2 weeks and 1, 2, and 3 months after starting exercise, and at 3 months after cessation of exercise. Changes in TP, CP, and LCS according to sex and duration of exercise were analyzed by repeated two-way ANOVA. Results: Measurements for all muscles were significantly greater in men than in women at all time points. After starting exercise, TP was markedly increased at 2 months in men and women, and both CP and LCS were markedly increased at 2 weeks in men and at 1 month in women. These effects persisted for 3 months. Three months after cessation of exercise, TP, CP, and LCS tended to decrease, but were not significantly attenuated as compared with 3 months after beginning of exercise in either sex. Conclusion: The results of this study revealed that gum chewing exercise contributed to an improvement in perioral muscle strength, and that this effect was maintained for at least 3 months after discontinuation of exercise.

Effect of defatted flaxseed gum powder addition on the quality of sesame paste

The study explored the influence of defatted flaxseed gum powder(DFGP) on the stability and quality of sesame paste by measuring and analyzing its composition, color, texture, particle size, centrifugal oil separation rate,rheological properties, and microstructure. The results showed that the moisture and polysaccharide content of sesame paste was increased as the DFGP increased. Additionally, the hardness, gumminess, and chewiness of the sesame paste was improved, while the presence of particles with small particle size(1–100 μm) was decreased.The rate of oil precipitation was reduced by 28.99% when the amount of DFGP was 6%. The sesame paste samples exhibited pseudoplastic behavior, demonstrating shear thinning. As the shear rate increased, the apparent viscosity of sesame paste gradually decreased. Both the storage modulus(G’) and the loss modulus(G’’) increased as the shear frequency increased. The microstructure observation revealed that protein and oil were evenly distributed in the sesame paste system, and the addition of DFGP enhanced the bonding between oil and protein.This study can provide valuable references for high-quality sesame paste products in the food industry.

GUM与MCM评定雨量传感器不确定度对比研究

以SL3-1型双翻斗雨量传感器的校准结果为例,开展评定雨量传感器不确定度对比研究。首先,对雨量传感器结构、工作原理以及试验方案进行分析。然后,分别采用《测量不确定性的表达指南》(GUM)和蒙特卡洛法(MCM)对雨量传感器误差的测量不确定度进行分析与评定,发现MCM比GUM具有更完整的理论依据,能有效地简化不确定度的评定流程等。最后,根据《用蒙特卡洛法评定测量不确定度》方法,用MCM对GUM进行适用性验证,发现GUM不适合翻斗式雨量传感器误差的测量不确定度的评定。研究结果显示,评定翻斗式雨量传感器误差的测量不确定度时,采用MCM更合适,可提高雨量传感器测量结果的可信程度。该研究有效突破以往研究中仅依靠GUM评定雨量传感器不确定度,导致结果可靠性不高的现状。该研究对于观测数据的合理应用、仪器的改进与研发等方面有着重要的理论和应用价值。

基于GUM的麻醉机计量特性的测量不确定度评定

目的:采用GUM法对麻醉机计量特性的测量不确定度进行评定。方法:根据GUM法流程及JJF(鄂)61-2020《麻醉机校准规范》中测量标准,分别对麻醉机的潮气量和输出麻醉气体浓度进行不确定度评定。结果:在容量控制(VCV)模式,设置麻醉机潮气量为400mL,则相对示值误差的扩展不确定度为U_(rel)=3.48%(k=2);设置麻醉机输出麻醉气体浓度为1.5%,则示值误差的扩展不确定度为U_(rel)=0.164%(k=2)。结论:基于GUM法测量不确定度评定,可完成麻醉机计量特性的不确定评定。

基于GUM法和控制图法评定绿茶中三唑磷残留量测定的不确定度

采用气相色谱-串联质谱法(GC-MS/MS)测定绿茶中三唑磷的残留量并进行不确定度评定。依据ISO/IEC Guide 98-3:2008(GUM法)和GB/T 27411-2012《检测实验室中常用不确定度评定方法与表示》(控制图法)对检测结果进行不确定度的分析与量化。结果表明,GUM法和控制图法的评定结果分别为(0.112±0.012)mg/kg,k=2和(0.108±0.018)mg/kg,k=2。GUM法的不确定度主要来源是质量浓度和仪器稳定性,其各自占总不确定度的38.9%和24.7%。控制图法只对检测结果进行统计分析,简单易操作,考察的是检测结果的长期趋势,可在日常检测工作中的内部质量控制应用中得到实施,而GUM法适用于复检样品或客户对不确定度有要求时的评定,计算复杂,但可在短时间内获得不确定度评定结果。

基于GUM法的压缩机性能测试不确定度分析

因在压缩机性能测试过程中直接测量得到的各项参数及其不确定度均会对最终结果产生不同程度的影响,为了找到影响结果的主要因素并合理改善这种情况,本文依据GB/T 5773-2016对某涡旋式压缩机进行了性能测试,并基于GUM法对测量结果进行了不确定度分析和敏感度分析。结果表明:压缩机的制冷量测试结果为108.26 kW,合成标准不确定度为0.58 kW,扩展不确定度的相对值为1.07%;对测量结果不确定度产生最大影响的因素是温度仪器的精度,精度提高1倍,可使测量结果的不确定度降低21.15%。

Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment

This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.

石油石化检测结果测量不确定度GUM评定法和典型实例

该文解析石油石化行业的实验室对数据型检测结果不确定度GUM评定法(一种常用的评定方法),并对常见问题进行梳理,帮助技术人员快速学习和掌握检测结果测量不确定度GUM评定法。

Xanthan Gum—Bio-Based Raw Material for Wood Adhesive

Due to their lower environmental impact, ease of accessibility, low cost, and biodegradability, bio-renewable sources have been used extensively in the last several decades to synthesize adhesives, substituting petrochemical-based adhesive. Vegetable oils (including palm, castor, jatropha, and soybean oils), lactic acid, potato starch, and other bio-renewable sources are all excellent sources for the synthesis of adhesives that are being taken into consideration for the synthesis of “eco-friendly” adhesives. Due to their widespread use, accessibility, affordability, and biodegradability, biobased raw materials like carbohydrates used to synthesize wood and wood composite adhesive have gradually replaced petrochemical-based adhesive. Recently, xanthan gum, a naturally occurring polymer, has drawn the interest of scientists as a potentially petroleum source replacement. It possesses specific rheological characteristics, excellent water solubility, and stability to heat, and can be used as a binder, thickener, suspending agent, and stabilizer. Xanthan gum increases the adhesive strength in addition to increasing the viscosity of water-soluble adhesives. This article discusses xanthan gum as a potential substitute for traditional raw materials derived from petroleum that is used as a raw material for adhesives.

生物胶改良黏土抗崩解特性试验研究

为研究生物胶对黏土抗崩解性的影响,采用黄原胶、瓜尔胶及黄原胶与瓜尔胶质量比为1∶1混合的复合胶对黏土进行改良,通过抗崩解试验,探究生物胶的含量和种类、压实度对改良黏土抗崩解特性的影响规律,并结合扫描电镜试验进一步分析了生物胶的改良机理。结果表明:生物胶通过增强土体颗粒之间黏聚力增强改良黏土的抗崩解特性,其崩解破坏过程可分为稳定前崩解阶段、稳定崩解阶段及稳定后崩解阶段;随着生物胶含量的增大,改良黏土稳定前崩解阶段延长,崩解速率减缓,崩解率降低;复合胶改良黏土抗崩解特性在质量分数大于1.0%后强于单一生物胶;随着压实度的提升,试样抗崩解特性明显改善。

Temperature/salt tolerance and oil recovery of xanthan gum solution enhanced by surface-modified nanosilicas

Amide-and alkyl-modified nanosilicas(AANPs)were synthesized and introduced into Xanthan gum(XG)solution,aiming to improve the temperature/salt tolerance and oil recovery.The rheological behaviors of XG/AANP hybrid dispersions were systematically studied at different concentrations,temperatures and inorganic salts.At high temperature(75C)and high salinity(10,000 mg,L1 NaCl),AANPs increase the apparent viscosity and dynamic modulus of the XG solution,and XG/AANP hybrid dispersion exhibits elastic-dominant properties.The most effective concentrations of XG and AANP interacting with each other are 1750 mg·L^(-1) and 0.74 wt%,respectively.The temperature tolerance of XG solution is not satisfactory,and high temperature further weakens the salt tolerance of XG.However,the AANPs significantly enhance the viscoelasticity the XG solution through hydrogen bonds and hydrophobic effect.Under reservoir conditions,XG/AANP hybrid recovers approximately 18.5%more OOIP(original oil in place)than AANP and 11.3%more OOIP than XG.The enhanced oil recovery mechanism of the XG/AANP hybrid is mainly increasing the sweep coefficient,the contribution from the reduction of oil-water interfacial tension is less.

GUM法与Top-down精密度法评定白酒中铅的不确定度比较

目的:比较GUM法与Top-down精密度法评定白酒中铅的不确定度。方法:按照《食品安全国家标准食品中铅的测定》(GB 5009.12—2017)第一法石墨炉原子吸收光谱法,对质控样和能力验证样进行测定。结果:GUM法评定得到白酒质控样中铅含量的测定值在0.613~0.656 mg·kg^(-1);Top-down精密度法评定得到白酒质控样中铅含量的测定值在0.596~0.673 mg·kg^(-1);均处于白酒质控样特性值范围0.568~0.694 mg·kg^(-1)内。结论:GUM法与Top-down精密度法均能有效评定白酒中铅的不确定度。当遇到过程较为烦琐的检测,Top-down精密度法评定不确定度较为简单快速、便于操作。

Mechanical properties of dredged soil reinforced by xanthan gum and fibers

Biopolymers have become popular in geotechnical engineering as they provide a carbon-neutral alternative for soil solidification.Xanthan gum(XG)and jute fiber(JF)were selected to solidify the Yellow River dredged soil.The mechanical behavior of solidified dredged soil(SDS)was investigated using a series of uniaxial compression and splitting tension tests at different XG and JF contents and fiber lengths.The results indicate that on the 28th day,the unconfined compressive strength(UCS)values of SDS samples reached 2.83 MPa and splitting tensile strength(STS)of 0.763 MPa at an XG content of 1.5%.When the JF content was greater than 0.9%,the STS of the SDS samples decreased.This is because that the large fiber content weakened the cementation ability of XG.The addition of JF can significantly increase the strain at peak strength of SDS samples.There is a linear relationship between the UCS and STS of the dredged soils solidified by XG and JF.Microanalysis shows that the strength of SDS samples was improved mainly via the cementation of XG itself and the network structure formed by JF with soil particles.The dredged soil reinforced by XG and JF shows better mechanical performance and has great potential for application.