定形

This study performed the three-dimensional nonlinear finite element analyses using a general purpose finite element program ABAQUS to simulate the structural behaviors of two full-scale H-beam to box-column subassemblage specimens in fire test. In the experimental program of this study, the two specimens were tested at elevated temperatures in the furnace and under the specified constant loadings, and the moment connections of the two specimens were made of fire-resistant steel and normal steel respectively for comparison.

本研究针对两支实尺寸H型梁-箱形柱接合之耐火钢与普通钢弯矩接头试体受定载加温的火害行为进行ABAQUS有限元素数值模拟，所得之数值结果分别与两支试体在大型高温炉中所进行的火害试验结果比对，以验证有限元素数值模型之正确性。

The results showed that 22.5μL/L of clove leaf oil had the best preservation effect on peach. After 35 days of stock, the sound fruit rate was 94%, 46.9% higher than compared group. The rotten index and the browning index were 94.1% and 85.2% lower than the control, respectivly, and the treatment could remarkablely reduce the respiration rate and ethylene release, and postponed ethylene release peak and respiration peak 5 and 10d, respectively in comparison with CK, it also delayed the drop of firmness and contents of titrable acids of the peach. When stored for 35d, firmness of control group and 22.5μL/L of clove leaf oil were decreased 60% and 34% compared with initial storage, and the activities of SOD, CAT and POD were enhanced, but the contents of SSC had no obvious difference with control.

结果表明，与对照相比，22.5μL/L丁香叶油处理对桃果实的防腐保鲜效果最好，贮藏35d时好果率为94%，比对照提高了46.9%，腐烂指数和褐变指数分别比对照低94.1%和85.2%；丁香叶油处理可以有效降低桃果实的呼吸强度和乙烯释放量，呼吸强度高峰和乙烯释放量高峰分别推迟5和10d，延缓了果实硬度和可滴定酸含量下降的速度；贮藏35d时对照和22.5μL/L丁香叶油处理果实硬度分别比贮藏初期降低了60%和34%；丁香叶油处理提高了超氧化物歧化酶、过氧化氢酶、过氧化物酶3种膜脂过氧化物酶的活性，但可溶性固形物含量与对照相比无明显差异。

Result Compared with the traditional shaping mode of fan type, the types of L and FI could significantly increase the leaf area and the average berry weight and the L type could significantly increase the chlorophyll content, stomatal conductance and Rubisco activity of leaves and increase the photosynthesis rate of leaves at last in the rapid growth period of berry; all the shaping types of L, FI and V could increase the average berry weight and the soluble solid content in fruit to different degree and decrease the of titrable acidity content in fruit.

结果］与传统的扇形整型方式相比，L型和FI型整型方式明显提高葡萄的叶面积和平均单果重；在果实迅速膨大期，L型还显著提高叶片的叶绿素含量、气孔导度和Rubisco活性，使叶片的光合速率显著提高；L型、FI型和V型整型方式均不同程度提高葡萄平均单果重和可溶性固形物含量，降低果实可滴定酸含量。

The methanol contents of carambola wine fermented from fresh and frozen carambola juice were 33 and 74 ppm respectively. The alcohol content, soluble solid, specificity gravity, pH and titrable acid are almost the same during the fermentation of carambola juice and puree, the methanol content of the must would increase as the fermentation progressing. The methanol content of the wine fermented from carambola juice and carambola puree were 74 and 256 ppm respectively, so the separation of the pulp from carambola puree can decrease the methanol content efficiently in carambola winemaking.

新鲜及冷冻杨桃汁经发酵后，甲醇含量分别为33及74 ppm，杨桃汁与杨桃泥在发酵期间其酒精度、可溶性固形物、比重、pH、可滴定酸的变化情形相似，而甲醇则随著发酵时间增加而增加，杨桃汁及杨桃泥所酿造之杨桃酒其甲醇量分别为74 及256 ppm，结果显示杨桃发酵前汁渣分离将可有效降低杨桃酿造酒中甲醇含量。

Soluble solids content of 12%, 6.4% soluble sugar, titratable acid 0.08 percent.

含可溶性固形物12％，可溶性糖6.4％，可滴定酸0.08％。

Total soluble solids and titratable acid content were kept at high levels under I-MCP treatment.

溶性闯形物和可滴定酸含量，1-MCP处理还可以明显抑制梨黑皮病的发生，从而保持较高的好果率。

The results showed that 50℃ 20 min heat treatment had obviously decreased the rotten of fruits, and maintained higher soluble solid content, titratable acid and Vc contents of fruits after 60 days, and then improved the storage quality of fruits and prolonged the storage period of fruits.

结果表明：贮藏60 d后，50℃20 min热水处理明显降低了果实的腐烂率，维持了较高的可溶性固形物、可滴定酸含量和维生素C含量，从而改善了果实贮藏品质，有利于果实的贮藏保鲜。

The results indicated that with the increase of temperature and duration of treatment, the MDA content in rind increased significantly and the increase of soluble solids content, the decrease of titratable acid content in fruit and yellow stain of rind were inhibited, resulting in retarding the ripening process of fruits.

结果表明，与对照相比，温度升高或处理时间延长显著提高果皮MDA含量，抑制果实可溶性固形物含量的上升、可滴定酸的下降和果皮转黄，延缓果实的后熟过程。

Result Biogas liquid and biogas residue could significantly improve fruit Vc, soluble solids, soluble sugar content and lower nitrate content, and could improve production of vegetables, but the improvement of titratable acid content of fruit was not significant.

结果］沼液、沼渣栽培能明显提高果实中Vc、可溶性固形物、可溶性糖含量，降低硝酸盐含量，并且能提高蔬菜产量，但是对果实中可滴定酸含量的提高并不明显。

The results indicated that 1-MCP treatment made fruit remain high quality and good flavor during storage by delaying the loss of firmness ,and maintain relatively high total soluble solids and titratable acid content.

结果表明：1 MCP处理可以明显延缓果实硬度的下降，维持果实较高的可溶性固形物和可滴定酸含量，从而较好地保持果实在贮藏期间的品质和风味；1 MCP处理可以明显抑制梨病害的发生，保持较高的好果率，并可降低果实丙二醛含量，延缓其衰老。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。