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数码相机的普及直接引发市场对照片级打印机的需求。如今主流打印技术终于趋向成熟,完全达到了超越传统银盐彩扩的水准,而且成本问题也得到初步解决。精度是关键学会正确看待分辨率众所周知,照片打印效果的好坏与细腻度休戚相关, 而决定细腻度的技术指标之一便是打印机的分辨率。毫无疑问,如今大多数照片级打印机的分辨率都达到1440dpi 以上,甚至是2880dpi,此时已经完全能够胜任照片输出。然而应当指出的是,决定整体效果的不仅仅是横向分辨率, 纵向分辨率也同样重要。

关键词：照片打印机分辨率数码照片参考价格鉴别率无边距打印墨滴数码打印

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Nutritional, Textural, Sensory Properties and Storage Stability Evaluation of Newly Formulated Strawberry Bar

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Food and Nutrition Sciences 2023年第4期14卷 287-299页

作者： Nargis Akter Md. Sajib al Reza Md. Esrafil Md. al Amin Sonyia Akter Neaz Morshed Reza Md. Nazmul Huda Nasim Pratima Roy Dina Department of Food Technology and Nutritional Science Faculty of Life Science Mawlana Bhashani Science and Technology University Santosh Bangladesh Department of Biological Sciences Graduate School of Science Tokyo Metropolitan University Hachioji Japan Department of Chemistry and Biochemistry The University of Texas at Arlington Arlington USA

An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phenolic content, and antioxidant of strawberry pulp were found 82%, 0.5%, 2.57, 1.38%, 49 mg/100g, 0.33%, 75.17% whereas, in the strawberry bar, it was found 18%, 0.71%, 2.10, 1.10%, 22 mg/100g, 0.14%, 56.13% respectively. For textural properties analysis, the textural profile of the strawberry bar such as hardness, factorability, viscosity, cohesiveness, adhesiveness, springiness, gumminess, chewiness, probe diameter, threshold, filtering range of strawberry bar was found 5.538 × 104 N/m, 0.000 N/m2, 1.687 × 104 N/m2, 0.6636, 2.908 × 103 J/m3, 0.8664, 3.675 × 104 N/m2, 3.184 × 104 N/m2, 20.000 mm, 5 N, 0.4 N respectively whereas the maximum level was 17.4 N at 29.628 seconds and the minimum level was -5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was conducted based on nine-point hedonic scales. The sensory evaluation results indicated that the appearance of the strawberry bar was liked very much and the taste, texture, color, aroma, and overall acceptability of the strawberry bar were liked moderately by panelists. In microbiological analysis, the Total Viable Count (TVC) and Total Coliform Count (TCC) of the strawberry bar were found safe levels for up to third days. But on the sixth day, the TCC of the strawberry bar was not found and the TVC of the strawberry bar was found 17 × 104 cfu/g respectively which is higher than the permitted value (Gulf Standard: 105 cfu/g). From the microbial point of view, the newly formulated strawberry bar was safe to consume for up to 3 days but not for 6 days.

关键词： Strawberry Pulp Strawberry Bar Antioxidant Sensory Evaluation Texture Gallic Acid

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注水开发油田油层结垢机理及油层伤害

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石油学报 2001年第1期22卷 58-62页

作者：贾红育曲志浩石油大学盆地与油藏研究中心北京昌平102200 西北大学地质系陕西西安710069

通过砂岩微观孔隙模型模拟实验 ,分别对 Ba SO4和 Ca CO3结垢机理及结垢油层伤害规律进行了研究。研究结果表明 :1油层结垢是在多次的异相成核—晶体生长过程形成的 ,晶体生长在孔隙中和喉道处均可发生 ;2不同类型结垢 ,其结垢特点不同... 详细信息

通过砂岩微观孔隙模型模拟实验 ,分别对 Ba SO4和 Ca CO3结垢机理及结垢油层伤害规律进行了研究。研究结果表明 :1油层结垢是在多次的异相成核—晶体生长过程形成的 ,晶体生长在孔隙中和喉道处均可发生 ;2不同类型结垢 ,其结垢特点不同。Ba SO4结垢呈现出水混合—结垢交替间断进行及垢晶体晶形发育差、晶粒细小之特点 ,而 Ba SO3结垢呈现出连续进行及垢晶体晶形发育好、晶粒粗大之特点 ;3结垢油层伤害是一复杂问题 ,即使不考虑温度及多相渗流的影响 ,其仍受到结垢量和油层渗透性的双重影响。一般结垢量越大 ,油层渗透性越差 ,结垢对油层的伤害越严重。随油层渗透性变差 ,结垢量不同引起的结垢油层伤害程度的差异减小 ;随结垢量增大 ,渗透性不同 ,油层结垢伤害程度的差异减小。

关键词：结垢机理油层油层伤害模拟实验砂岩微观孔隙模型注水开发油田

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访问无极限

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个人电脑 2005年第6期11卷 193-194页

作者： al

50公里的传输范围和70Mbps左右的传输速率使得Wimax不仅可以对DSL 进行有力的补充,而且也打造出一片自己的天地。

关键词：极限访问 Wimax 传输速率 DSL

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Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices

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Food and Nutrition Sciences 2016年第1期7卷 20-29页

作者： Sufyan H. Tashtoush Khalil I. Ereifej Hao Feng Taha M. Rababah Muhammad H. al-U’datt Sana Gammoh Ghaid J. al-Rabadi Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Department of Food Science and Human Nutrition University of Illinois Urbana-Champaign USA Department of Animal Production Faculty of Agriculture Mutah University Al-Karak Jordan

Total anthocyanins of spices (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were determined using acidified (1% HCl) solvents (methanol, ethanol and acetone) at three temperatures (20℃, 40℃ and 60℃). also phenolic acids were separated and identified by RP-HPLC. Results showed that sumac and cinnamon had the highest levels of anthocyanins, while for the acetone the cinnamon indicated the highest amount of anthocyanins when methanol and ethanol were used as extracting solvents at 20℃. At 40℃ using ethanol, sumac showed the highest level of anthocyanins whereas acetone solvent yielded the highest anthocyanin contents for cinnamon. At 60℃, cinnamon showed the highest level of anthocyanins when methanol and acetone were the solvents, while sumac had the highest anthocyanins level using ethanol as solvent. HPLC results showed ten phenolic acids found in those spices and varied in their concentrations. Gallic acid had the highest level (1642.3 mg/100g) (cloves). Gentisic acid had the lowest level (1.2 mg/100g) in ginger. also sumac showed the highest level of chlorogenic acid (1528.7 mg/100g). Some acids were not found in some spices, for instance, benzoic acid was not found in coriander, cumin, ginger, green cardamom, cinnamon and sweet laurel.

关键词： Spices Anthocyanins Phenolic Acids HPLC and Acidified Solvents

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