Based on the case studies and statistical analysis of earthquake-related ionospheric disturbances mainly from DEMETER satellite,ground-based GPS and ionosounding data,this paper summarizes the statistical characterist...Based on the case studies and statistical analysis of earthquake-related ionospheric disturbances mainly from DEMETER satellite,ground-based GPS and ionosounding data,this paper summarizes the statistical characteristics of earthquake-related ionospheric disturbances,including electromagnetic emissions,plasma perturbations and variation of energetic particle flux.According to the main results done by Chinese scientists, fusing with the existed study from global researches,seismo-ionospheric disturbances usually occurred a few days or hours before earthquake occurrence.Paralleling to these case studies,lithosphere-atmosphere-ionosphere (LAI) coupling mechanisms are checked and optimized.A thermo-electric model was proposed to explain the seismo-electromagnetic effects before earthquakes.A propagation model was put forward to explain the electromagnetic waves into the ionosphere.According to the requirement of earthquake prediction research,China seismo-electromagnetic satellite,the first space-based platform of Chinese earthquake stereoscopic observation system,is proposed and planned to launch at about the end of 2014.It focuses on checking the LAI model and distinguishing earthquake-related ionospheric disturbance.The preliminary design for the satellite will adopt CAST-2000 platform with eight payloads onboard.It is believed that the satellite will work together with the ground monitoring network to improve the capability to capture seismo-electromagnetic information,which is beneficial for earthquake monitoring and prediction researches.展开更多
The thermo-electric coefficients of twenty-six magnetite samples,formed either by magmatism or metamorphism,were tested by the thermo-electric instrument BHET—06.Results showed that the coefficient is of a constant v...The thermo-electric coefficients of twenty-six magnetite samples,formed either by magmatism or metamorphism,were tested by the thermo-electric instrument BHET—06.Results showed that the coefficient is of a constant value of about -0.05 mV/℃.It is emphasized that because every magnetite grain was tested randomly,the coefficient is independent of the crystallographic direction.This fact means the thermal voltage generated from a single magnetite crystal can be accumulated,and as a result a new thermo-electric field can arise when a gradient thermal field exists and is active within the earth's crust.Because magnetite is widespread in the earth's crust(generally appearing more in the middle-lower crust),there is more-than-random probability that the additional thermo-electric field can be generated when certain thermal conditions are fulfilled.We,therefore,used the thermo-electric effect of magnetite to study the mechanism responsible for the presence of abnormal geo-electric fields during earthquake formation and occurrence, because gradient thermal fields always exist before earthquakes.The possible presence of additional thermo-electric fields was calculated under theoretical seismological conditions,using the following calcu-lation formula:E= - 0.159(σ×△T×φ×ρ_2×[(h^2-2x^2)cosα+ 3hxsinα]/ρ_1(h^2 +x^2)^(5/2)).In the above formula,σis thermo-electric coefficient of magnetite,△T is the temperature difference acting on it,φis a sectional area on a block of magnetite vertically perpendicular to the direction of the thermal current.ρ_1 andρ_2 are the respective resistivities of magnetite and the crust,and h,α,and x,respectively,h is the depth of embedded magnetite block,αmeans the angle created by the horizontal line and ligature of the two poles of magnetite block,and x is the distance from observation point to projective center point of the magnetite block on earth surface.According to simulations calculated with this formula,additional thermo-electric field intensity may reach as high as n to n×10~2 mV/km.This field is strong enough to cause obvious anomalies in the background geo-electric field,and can be easy probed by earthquake monitoring equipment. Therefore,we hypothesize that geo-electric abnormalities which occur during earthquakes may be caused by the thermo-electric effect of magnetite.展开更多
Tea polysaccharides(TPSs),one of the major bioactive ingredients in tea,have been widely studied due to their variety of biological activities,including antioxidant,cancer prevention,hypoglycemia,anti-fatigue,anti-coa...Tea polysaccharides(TPSs),one of the major bioactive ingredients in tea,have been widely studied due to their variety of biological activities,including antioxidant,cancer prevention,hypoglycemia,anti-fatigue,anti-coagulant,anti-obesity and immunomodulatory effect.The biological effectiveness of TPSs has direct relation with their structures such as monosaccharide composition,molecular weight,glycosidic linkages,conformation and others,which can be influenced by tea materials,processing methods,extraction and purification procedures among others.Comparing to the study of tea polyphenols,the exploration of TPSs in structural elucidation and biofunctionality is very preliminary.Yet several factors affecting the structural change of TPSs have been studied and identified.Consequently,the variation of some TPS biological activity brought by the change of TPS structures has been evaluated and preliminary correlation of structure activity relationship of TPSs has been performed.Therefore,this review aims to serve as a summary research report regarding the influencing factors on TPSs structures and consequential effects on the biological activities of TPSs.We hope to provide updated information and systematic references for future study and functional food development of TPSs.展开更多
[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tar...[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking.展开更多
[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour...[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour and minced fish as main raw materials, the effects of the ratio of whole potato flour to minced fish and the addition amounts of sodium alginate, egg white, salt and ginger juice on the quality of whole potato flour fish noodles were studied. An orthogonal experiment was conducted to confirm the optimal technical formula of the whole potato flour fish noodles. [Results] The best formula of the whole potato flour fish noodles was whole potato flour 30 g, wheat flour 20 g, minced fish(grass carp) 50 g, salt 2.00 g, egg white 4.00 g, sodium alginate 2.00 g, and ginger juice 5.00 g. [Conclusions] The whole potato flour fish noodles prepared according to this formula are not only nutritious and taste good, but also have the advantages of easy and convenient eating and storage. This kind of fish noodle has good development prospects.展开更多
Geo-electric anomalies are generated during the process of stress accumulation and release associated with earthquakes.However,the mechanism of these anomalies remains equivocal.Based on the analysis of thermoelectric...Geo-electric anomalies are generated during the process of stress accumulation and release associated with earthquakes.However,the mechanism of these anomalies remains equivocal.Based on the analysis of thermoelectric characteristics of semiconductor minerals of the earth’s deep crust such as graphite,ferrosilicon alloy,magnetite etc.,we perform finite element analysis to evaluate the principles governing the thermoelectric power generated by minerals and rocks.The results show that graphite,ferrosilicon alloy and magnetite all exhibit Seebeck effect and can be superimposed.And the thermo-electric field can be enhanced with the activation temperature increases,the content of thermoelectric minerals increases,the size of aggregates increases,and the spacing of thermoelectric minerals grains decreases.Seismogenic processes would generate a similar thermal gradient.The natural semiconductor minerals in this thermal field show a thermoelectric effect,forming a thermoelectric field that interferes with the background electric field.This study indicates that thermoelectric effect may have an important influence on the formation of geoelectric field.展开更多
[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,sup...[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.展开更多
基金funded by National Key Technology R&D Program in the 11th Five Year Plan of China (2008BAC35B00)the international cooperation project(2009DFA21480)
文摘Based on the case studies and statistical analysis of earthquake-related ionospheric disturbances mainly from DEMETER satellite,ground-based GPS and ionosounding data,this paper summarizes the statistical characteristics of earthquake-related ionospheric disturbances,including electromagnetic emissions,plasma perturbations and variation of energetic particle flux.According to the main results done by Chinese scientists, fusing with the existed study from global researches,seismo-ionospheric disturbances usually occurred a few days or hours before earthquake occurrence.Paralleling to these case studies,lithosphere-atmosphere-ionosphere (LAI) coupling mechanisms are checked and optimized.A thermo-electric model was proposed to explain the seismo-electromagnetic effects before earthquakes.A propagation model was put forward to explain the electromagnetic waves into the ionosphere.According to the requirement of earthquake prediction research,China seismo-electromagnetic satellite,the first space-based platform of Chinese earthquake stereoscopic observation system,is proposed and planned to launch at about the end of 2014.It focuses on checking the LAI model and distinguishing earthquake-related ionospheric disturbance.The preliminary design for the satellite will adopt CAST-2000 platform with eight payloads onboard.It is believed that the satellite will work together with the ground monitoring network to improve the capability to capture seismo-electromagnetic information,which is beneficial for earthquake monitoring and prediction researches.
基金funded by the National Key Technology R & D Program(No.2008BAC35B05)
文摘The thermo-electric coefficients of twenty-six magnetite samples,formed either by magmatism or metamorphism,were tested by the thermo-electric instrument BHET—06.Results showed that the coefficient is of a constant value of about -0.05 mV/℃.It is emphasized that because every magnetite grain was tested randomly,the coefficient is independent of the crystallographic direction.This fact means the thermal voltage generated from a single magnetite crystal can be accumulated,and as a result a new thermo-electric field can arise when a gradient thermal field exists and is active within the earth's crust.Because magnetite is widespread in the earth's crust(generally appearing more in the middle-lower crust),there is more-than-random probability that the additional thermo-electric field can be generated when certain thermal conditions are fulfilled.We,therefore,used the thermo-electric effect of magnetite to study the mechanism responsible for the presence of abnormal geo-electric fields during earthquake formation and occurrence, because gradient thermal fields always exist before earthquakes.The possible presence of additional thermo-electric fields was calculated under theoretical seismological conditions,using the following calcu-lation formula:E= - 0.159(σ×△T×φ×ρ_2×[(h^2-2x^2)cosα+ 3hxsinα]/ρ_1(h^2 +x^2)^(5/2)).In the above formula,σis thermo-electric coefficient of magnetite,△T is the temperature difference acting on it,φis a sectional area on a block of magnetite vertically perpendicular to the direction of the thermal current.ρ_1 andρ_2 are the respective resistivities of magnetite and the crust,and h,α,and x,respectively,h is the depth of embedded magnetite block,αmeans the angle created by the horizontal line and ligature of the two poles of magnetite block,and x is the distance from observation point to projective center point of the magnetite block on earth surface.According to simulations calculated with this formula,additional thermo-electric field intensity may reach as high as n to n×10~2 mV/km.This field is strong enough to cause obvious anomalies in the background geo-electric field,and can be easy probed by earthquake monitoring equipment. Therefore,we hypothesize that geo-electric abnormalities which occur during earthquakes may be caused by the thermo-electric effect of magnetite.
基金supported by Hubei Science and Technology Plan Key Project(G2019ABA100)Assessment and Comprehensive Utilization of Characteristic Biological Resources in Dabie Mountains(4022019006)Natural Science Fund of Hubei Province(2019CFB395)。
文摘Tea polysaccharides(TPSs),one of the major bioactive ingredients in tea,have been widely studied due to their variety of biological activities,including antioxidant,cancer prevention,hypoglycemia,anti-fatigue,anti-coagulant,anti-obesity and immunomodulatory effect.The biological effectiveness of TPSs has direct relation with their structures such as monosaccharide composition,molecular weight,glycosidic linkages,conformation and others,which can be influenced by tea materials,processing methods,extraction and purification procedures among others.Comparing to the study of tea polyphenols,the exploration of TPSs in structural elucidation and biofunctionality is very preliminary.Yet several factors affecting the structural change of TPSs have been studied and identified.Consequently,the variation of some TPS biological activity brought by the change of TPS structures has been evaluated and preliminary correlation of structure activity relationship of TPSs has been performed.Therefore,this review aims to serve as a summary research report regarding the influencing factors on TPSs structures and consequential effects on the biological activities of TPSs.We hope to provide updated information and systematic references for future study and functional food development of TPSs.
文摘[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking.
文摘[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour and minced fish as main raw materials, the effects of the ratio of whole potato flour to minced fish and the addition amounts of sodium alginate, egg white, salt and ginger juice on the quality of whole potato flour fish noodles were studied. An orthogonal experiment was conducted to confirm the optimal technical formula of the whole potato flour fish noodles. [Results] The best formula of the whole potato flour fish noodles was whole potato flour 30 g, wheat flour 20 g, minced fish(grass carp) 50 g, salt 2.00 g, egg white 4.00 g, sodium alginate 2.00 g, and ginger juice 5.00 g. [Conclusions] The whole potato flour fish noodles prepared according to this formula are not only nutritious and taste good, but also have the advantages of easy and convenient eating and storage. This kind of fish noodle has good development prospects.
基金funded by the Open Foundation of the United Laboratory of High-Pressure Physics and Earthquake Science of China,grant number 2019HPPES03。
文摘Geo-electric anomalies are generated during the process of stress accumulation and release associated with earthquakes.However,the mechanism of these anomalies remains equivocal.Based on the analysis of thermoelectric characteristics of semiconductor minerals of the earth’s deep crust such as graphite,ferrosilicon alloy,magnetite etc.,we perform finite element analysis to evaluate the principles governing the thermoelectric power generated by minerals and rocks.The results show that graphite,ferrosilicon alloy and magnetite all exhibit Seebeck effect and can be superimposed.And the thermo-electric field can be enhanced with the activation temperature increases,the content of thermoelectric minerals increases,the size of aggregates increases,and the spacing of thermoelectric minerals grains decreases.Seismogenic processes would generate a similar thermal gradient.The natural semiconductor minerals in this thermal field show a thermoelectric effect,forming a thermoelectric field that interferes with the background electric field.This study indicates that thermoelectric effect may have an important influence on the formation of geoelectric field.
文摘[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.
