超高压

Major conclutions from this study can be summarized as following:1. On mineralogy, rutiles, apatites, epidotes and vein minerals from UHPM rocks were firstly and systematically studied, by detailed petrography and mineral-chemistry investigation, some mineral or mineral assemblage with special composions or texture were firstly found in UHPM rocks from Sulu-Dabie, for example, corrudum, magnesite, high-Ti biotite and garnet were found as inclusions in rutiles from eclogites, Nb-Fe rutile and zoned Si-Y apatite were found in gneiss, epidote / allanite with euhedral zones like magmatic genesis were found in elogites and gneiss, a lot of minerals with high REE, HFSE, LILE and volatiles were found in veins of gneiss.

在矿物学方面，首次较为系统地研究了超高压变质岩中的金红石、磷灰石、绿帘石等副矿物，并通过详细的岩相学和矿物化学研究，首次在苏鲁-大别超高压变质岩中发现了一些具有特殊成分/结构的矿物或矿物组合，如在榴辉岩金红石中发现了刚玉、菱镁矿、高钛黑云母和石榴石矿物包裹体，在片麻岩中发现了Nb-Fe金红石和具有自形环带结构的高Si-Y磷灰石，在榴辉岩和片麻岩中发现了具有类似岩浆成因的自形生长环带结构的绿帘石/褐帘石，在片麻岩的脉体中发现了大量富含稀土元素REE、高场强元素HFSE(Nb、Ta、Zr、Ti)、大离子亲石元素LILE(K、Th、U、Sr、Ba)，以及挥发性组份(CO_2、F、P、S)的特殊矿物，丰富并提升了超高压变质岩的矿物学研究。2。

By measuring and analyzing the total nitrogen,α-amino nitrogen and component, the effect of high pressure on the autolysis of anchovy, and the effect of salt addition as well as enzyme added on the high pressure hydrolysis were investigated.

以水解液总氮含盆、α-氨基氮及游离氨基酸组成成分等为指标，研究了超高压在鳀鱼自身降解过程中所起的作用，同时讨论了超高压下添加盐、外源酶对超高压作用效果的影响。

By measuring and analyzing the total nitrogen,α-amino nitro- gen and component,the effect of high pressure on the autolysis of anchovy,and the effect of salt addition as well as enzyme added on the high pressure hydrolysis were investigated.

以水解液总氮含量、α-氨基氮及游离氨基酸组成成分等为指标，研究了超高压在鳀鱼自身降解过程中所起的作用，同时讨论了超高压下添加盐、外源酶对超高压作用效果的影响。

But after ultra-high pressure treatment, the all free amino acid can be measured except alanine and cystine and the content of asparagines is lower. The content of free amino acid is the highest in ultra-high pressure sterilize milk, the pasteurism milk is second, the ultra high temperature sterilized milk is lowest.

但是牛乳经过超高压杀菌处理以后，除丙氨酸和胱氨酸未检出，且超高压杀菌处理以后的天门冬氨酸的含量略低以外，其余游离氨基酸均可检出，而超高压杀菌牛乳中游离氨基酸的含量最高，巴氏杀菌乳中的含量次之，超高温瞬时杀菌乳中的含量最低。

The changes of nutrition in milk treated with different technologies are also determined. Results showed that, 1 higher pressure, longer holding time and more alternative times favour a larger destruction of microorganisms; 2 the combined effect of hurdle technology and pressure on the destruction of microorganisms in fresh raw milk is more effective than only using pressure treatment, among which the effect of ε-polylysine on inactivation of microorganism in fresh raw milk is more effective than that of Nisin with the same concentration of 100mg/L; 3 the whole proteins in milk treated by the different types of sterilization have been detected by SDS-PAGE electrophoresis, and comparing with the whole proteins' electrophoretogram of fresh raw milk, we found that the first spectrum band near the negative pole was disappeared and the colours of the second spectrum band was tint in UHT, pasteurism and 500MPa treated milks, which was suggested that some proteins' subunits were dissociated, but the 400MPa treated milk showed the similar eletrophoretogram with the fresh raw milk; 4 the loss of threonine, VA and VC in high pressure treated milk was more less than those in pasteurism treated milk, in particular threonine and VA were almost retained, and the contents of VB1 and VB2 in the former are also more than that in the latter; 5 high pressure treated milk had longer shelf life than pasteurism treated milk, extending the sale semidiameter of milk.

压力越高，保压时间越长，交变次数越多，杀菌效果越好；2）采用栅栏技术对牛乳中的微生物具有更有效的杀菌作用，其中相同浓度的（终浓度100mg/L）ε-聚赖氨酸较Nisin具有更强的杀菌效果；3）利用SDS-PAGE电泳研究了不同杀菌方式对牛乳总蛋白的影响，发现经UHT、巴氏和500MPa交变处理的牛乳与生鲜牛乳相比其总蛋白电泳图谱靠近负极方向第一条谱带消失，第二条谱带颜色变浅，由此推测经上述处理后牛乳中有一些蛋白质的亚基发生了解离，而经400MPa交变处理的牛乳与生鲜牛乳的总蛋白电泳图谱相似；4）超高压牛乳营养成分与生鲜牛乳相比，苏氨酸、VA、VC在超高压处理中受到的破坏明显比巴氏杀菌小得多，特别是苏氨酸和VA几乎完全被保留下来，而VC含量也要比巴氏奶高出25%以上，对于VB1、VB2，检测数据也表明，超高压灭菌对其破坏要比巴氏灭菌小，其含量分别比巴氏杀菌牛乳高出9.5%和2.6%；5）与巴氏杀菌乳相比，超高压杀菌有助于延长牛乳的保质期，扩大牛乳的销售半径。

First of all the differences between photoelectric current / voltage transformer elements in HV and UHV switchgear assembly and independent electric device of conventional open porcelain knob photoelectric current / voltage transformer are described in this paper,then the photoelectric current / voltage transformer elements in HV and UHV switchgear assembly are classified,and the working principle and technical performances of photoelectric current / voltage transformer elements in 500 kV switchgear assembly abroad are introduced in detail.

首先论述了高压和超高压组合电器中光电式电流/电压互感器元件和常规敞开瓷柱式光电电流/电压互感器独立电气设备在概念上的区别，然后对组合电器中光电式电流/电压互感器元件进行了分类。并详细介绍了国外550kV 超高压组合电器中光电式电流/电压互感器元件的工作原理及技术特性。对 ABB 公司、阿尔斯通公司、三菱公司、西门子公司等生产的245～550kV 户外超高压新型组合电器进行了较详尽地介绍和分析，主要是：①基本结构及特点；②主要技术参数

The higher subduction velocity advantages the low temperature in the subduction belt. In addition, it takes less time for the crust rock to subduct the deep and then return to shallow. The low temperature and the short time are benefit to forming and reserve the ultrahigh\|pressure metamorphic rocks.

板块持续的高速俯冲，不仅可以使得俯冲带形成低温环境，而且在陆壳岩石俯冲到地幔经受超高压变质作用后返回地表浅部的过程中，超高压变质岩在地幔滞留的时间短，为超高压变质岩的形成提供了必要条件。

The high pressure effects on the structure properties of glycinin and β-conglycinin are analyzed and the mechanism of high pressure denaturation protein is clarified; By simulating the real food systems, high pressure effects on the interaction of protein and polysaccharide are studied; The relationship between the change of protein structure and function are studied in the presence of polysaccharide.

研究超高压处理对大豆豆球蛋白和β—伴球蛋白分子结构特性的影响，了解超高压促使蛋白质变性的机理；模拟食品真实体系，研究超高压对蛋白质及多糖相互作用的影响；分析在多糖存在的条件下，超高压处理对蛋白质分子结构变化及功能特性的影响。

Circular dichroism spectroscopy measurements also reveal that the ordered structure content of α-helical and β-structure of ovalbumin decrease, and the unfolded random structure is enhanced with increasing pressure; While the existence of dextran sulphate to the native ovalbumin, there are no apparent change on the secondary structure of ovalbumin; It seems same to glycinin.

圆二色性光谱分析表明，经超高压处理后，鸡蛋清蛋白分子中规则的二级结构减少，而部分规则的二级结构和无规卷曲含量增加。加入硫酸右旋糖苷的鸡蛋清蛋白溶液经超高压处理后其二级结构中各部分的含量变化不大：对于大豆豆球蛋白，加入硫酸右旋糖苷后，大豆豆球蛋白分子经超高压处理后其有序结构的减少及无规卷曲的增加都相对减缓。

The results showed that most of the microbes could be inactivated for the ultra high pressure treatment, the accumulation of total volatile basic nitrogen was restrained, and the change of pH value was delayed. The shelf life of white shrimp was prolonged with the enhancement of high pressure. High pressure treatment could make fresh shrimp with boiled flavor in some degree. Trements of 400 Mpa and 600 MPa aggravated blackening. However, melanotic reaction was not observed during the whole storage of shrimp treated by 700 MPa. High pressure could change the metabolizing of ATP and its metabolites, but did not impact the metabolic pathway of AMP decomposition.

结果表明：超高压处理可以有效地杀灭南美白对虾中绝大多数微生物，抑制贮藏过程中挥发性盐基氮的积累，延缓pH值的变化，从而延长南美白对虾的货架期，且处理压力越高延长效果越显著；超高压处理会给鲜虾带来不同程度上的煮熟虾的风味；400 MPa和600 MPa处理使虾在冷藏过程的黑变提前，而700 MPa处理可以完全抑制南美白对虾黑变现象的发生；超高压能够改变腺苷三磷酸及其代谢产物的代谢情况，但不影响腺苷酸的代谢途径。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。