腌制泥螺的工艺探讨

以传统的泥螺腌制工艺为基础,着重研究了泥螺吐沙,形态固定和腌制等工序中产品质量的影响因素,结果表明,泥螺的吐沙条件以25℃温度,3%盐度的咸菜卤较好,该盐度的咸菜卤也是最佳的固定液.泥螺腌制过程中,食盐的加入宜采用分批加入的方式.     

马铃薯化学去皮与护色方法初步研究

采用L9（34）正交实验方法研究马铃薯化学去皮与护色的最佳工艺：去皮是在NaOH浓度5％、碱液温度100℃条件下，根据块茎大小灵活掌握浸泡时间；护色采用1．0％Vc、1．5％柠檬酸和0．1％氯化钙混合液处理20分钟。     

提高9Cr2Mo钢轧辊寿命的热处理工艺改进

通过对9Cr2Mo钢小型轧辊表层剥落失效的原因分析，将传统的中频感应连续加热喷水淬火，改进为中频敏感应同时加热，水→油双液淬火，并用碳化物超细化处理代替常规的球化退火＋调质处理的预处理手段，解决了该轧辊表层剥落的问题。     

钢材酸洗废液综合利用的研究

本文论述回收利用钢材酸洗废液的各种切实可行的方法,介绍了物理化学原理、工艺流程及工艺条件,为将工业废酸化害为利、综合利用提供了多种新途径。     

Multilocus linkage analysis by blocked Gibbs sampling

The problem of multilocus linkage analysis is expressed as a graphical model, making explicit a previously implicit connection, and recent developments in the field are described in this context. A novel application of blocked Gibbs sampling for Bayesian networks is developed to generate inheritance matrices from an irreducible Markov chain. This is used as the basis for reconstruction of historical meiotic states and approximate calculation of the likelihood function for the location of an unmapped genetic trait. We believe this to be the only approach that currently makes fully informative multilocus linkage analysis possible on large extended pedigrees.     

Heuristic algorithms for finding inexpensive elimination schemes

The computational cost, in both storage requirements and calculation, of performing an elimination ordering is considered as a function of the order in which the vertices of a graph are eliminated. Several different heuristic and relaxed heuristic algorithms for finding low cost elimination orderings are described and compared. The new heuristic and relaxed heuristic algorithms proposed in this paper are shown to find computationally more efficient elimination orderings than previously proposed heuristic algorithms.     

含高浓度乳酸菌泡菜汁的研制

作者使用一种新的高层半固体琼脂试管法，对不同盐浓度、不同物料和不同调料制成的泡菜汁中的乳酸菌含量进行了活菌计数。试验发现，盐浓度以４～６％为宜，物料以胡萝卜为佳，调料则以米酒较好。在３０℃下，一般在投料３天后，即可达到最高含菌量、在多数样品中，含菌量均可达到１０８个／ｍｌ，最高可达２．６×１０９个／ｍｌ。泡菜成熟后，其ｐＨ值一般稳定在３．０～３．３间。此外，文中还讨论了利用泡菜汁开发廉价的天然微生态调节剂的可能性。