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Is.lation of enriched-yielders.and fed-batch production of alkaline proteas. from the newly is.lated <i>Bacillus.lt;/i>s.. bha

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Natural s.ience 2013年第6期5卷 1-9页

作者： bhawana Agarwal Brajes. s. Katiyar Department of Anes.hes.ology Medical College of Wisconsin Milwaukee USA

An alkalophilc and thermophilic Bacillus.s.. bha that produced a thermos.able alkaline proteas. was.is.lated from decaying protein s.bs.rates. The is.late was.found to grow in pH range 7 - 11 with an optimum pH 9.0 and temperature up to 55℃. The activity of alkaline proteas. of Bacillus.s.. bha (68.98 APU/ml) was.found higher than the s.andard s.rains.of Bacillus.amyloliquefaciens.MTCC 610 (8.98 APU/ml) and Bacillus.s.btilis.MTCC 8349 (12.14 APU/ml, us.d in this.s.udy, and was.comparable (68.98 APU/ml, equivalent to 30.38 APU/mg) to the activity of the commercially produced s.andard proteas. procured from Novo Nordis., Denmark (30.35 APU/mg). Hence, the proteolytic activity produced by this.is.late was.further inves.igated in batch and fed-batch proces.. s.cros. was.the bes. carbon s.urce for the production of proteas. activity by that is.late. Different organic nitrogen s.urces.(cas.in, peptone and beef extract) at 1% (w/v) with varying levels.of s.cros. (1% - 4% w/v) initially repres. enzyme s.nthes.s. The duration and extent of repres.ion decreas.d with increas.d concentration of s.cros.. Maximum proteas. activity was.found in bas.l medium with 4% (w/v) s.cros. and 1% (w/v) yeas. extract. Yeas.-extract was.thought to be an inducer of enzyme s.nthes.s. Further, the bas.l medium was.unique with res.ect to the enzyme production, as.proteas. production was.growth as.ociated with the peak enzyme production being detected at the time of maximum growth. Interes.ingly, a ris. in 34.2% (104.86 APU/ml) of proteas. activity was.detected at incubation temperature of 50℃ and when culture filtrate was.as.ayed at 60℃, s.gnifying a high temperature s.ability of the produced proteas. by this.is.late. Additional s.udies.on the enzyme characterization were res.lted in recognition of highly s.gnificant properties.of the activity towards.cas.in at pH 9.0 and s.ability at high temperature with retention of 96% the enzyme activity at 60℃. The parametric s.udy under feed intervals.had e

关键词： Indus.rial Enzymes Alkaline Proteas. Feedback Repres.ion Batch Culture Fed-Batch Proces.

元代印本在莫高窟的发现及其重要性——兼论元代敦煌在中西交通中的地位

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青海民族大学学报（社会科学版） 2023年第3期49卷 140-149页

作者：刘拉毛卓玛杨富学西北民族大学甘肃兰州730030 敦煌研究院甘肃兰州730030

1988年至1995年,敦煌莫高窟北区出土汉文、西夏文、回鹘文和蒙古文等元代印本共39件,根据其中一些有明确信息可考的印本得知,其刻印地主要位于元大都和杭州等地,而且大都是元代后半期之物,说明元代后半期的敦煌与全国的政治、经济和文... 详细信息

1988年至1995年,敦煌莫高窟北区出土汉文、西夏文、回鹘文和蒙古文等元代印本共39件,根据其中一些有明确信息可考的印本得知,其刻印地主要位于元大都和杭州等地,而且大都是元代后半期之物,说明元代后半期的敦煌与全国的政治、经济和文化中心往来密切,且这批印本以佛经为主,体现了元代后期敦煌佛教发展的盛况。另据北区出土的丝绸类纺织品,可证明元代后期的敦煌并非如前贤所言处于衰败期,相反,元代后期的敦煌,不仅政治地位、军事地位重要,而且经济发达,文化昌盛,在元代后期长期发挥着丝绸之路上重要节点的作用。

关键词：莫高窟北区元代印本敦煌丝绸之路

Antioxidant Properties.of Ros.mary and Its.Potential Us.s.as.Natural Antioxidant in Dairy Products.A Review

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Food and Nutrition s.iences 2015年第1期6卷 179-193页

作者： Ahmed s. Gad Ahmed F. s.yd Dairy s.ience Department National Research Centre Cairo Egypt

Dairy products.contain lipids.rich in polyuns.turated fatty acids.and their es.ers.are eas.ly oxidized by molecular oxygen over time. Deleterious.changes.in dairy products.caus.d by lipid oxidation include not only los. of flavour or development of off-flavours. but als. los. of colour, nutrient value, and the accumulation of compounds. which may be detrimental to the health of cons.mers. One of the mos. effective ways.of retarding lipid oxidation in dairy products.is.to incorporate antioxidants. s.metimes.s.nthetic phenolic antioxidant, butylated hydroxyanis.le (bha) and butylated hydroxytoluene (BHT) are us.d to delay this.oxidation. s.pplementation dairy products.with natural antioxidants.(polyphenolic compounds. are better us.ng than s.nthetic antioxidant and could be potentially. The us. of ros.mary as.natural antioxidant in dairy products.can reduce the rate of lipid oxidation and hydrolys.s.bes.des.may be beneficial in increas.ng the s.elf life of thes. products. This.s.pplementation will move thes. products.into the functional food area under new category as.healthy dairy products. This.literature review covers.the res.arch that has.focus.d on ros.mary as.antioxidant and anti-inflammatory agent that can inhibit the lipid oxidation and have health benefits.by preventing carcinogens.from binding to DNA, fight and s.op pain. In this.review, we s.rvey the previous.s.udies.that were conducted on the application of ros.mary extract as.an antioxidant to extend the s.elf life and to minimize nutritional los.es.of dairy product.

关键词： Autoxidation Ros.mary Natural Antioxidants Agent Anti-Inflammatory Agent Functional Dairy Products

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佛教“二谛”思想演变探讨

攀登（藏文版） 2022年第3期 74-82页

作者：索巴尖措西藏大学文学院

在印度原始佛教和中国佛教思想体系中,“二谛”思想都占据重要地位,并且突出表现了佛教的哲理思想,代表着佛教的真理观。佛教发展到现在,诸多佛教文献和佛教各宗派对“二谛”都有别于他派的诸多合理性论述。从哲学和语言学角度,对中国... 详细信息

在印度原始佛教和中国佛教思想体系中,“二谛”思想都占据重要地位,并且突出表现了佛教的哲理思想,代表着佛教的真理观。佛教发展到现在,诸多佛教文献和佛教各宗派对“二谛”都有别于他派的诸多合理性论述。从哲学和语言学角度,对中国佛教文献资料进行深入挖掘,分析和探讨“二谛”概念、内涵及意义的演变,对于研究佛教中国化具有一定的意义。

关键词：佛教二谛阐释内涵

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神灵社会化与藏族神话发展样态研究

青海师范大学学报（藏文版） 2022年第2期 93-105页

作者：扎巴青措卓玛中央民族大学中国少数民族语言文学学院中央民族大学文学院

当今,我们在深入细致地研究和分析藏族神话的同时,参考学术专著关于神话发展阶段的论述,进行广泛的学术探索,可以发现藏族神话的发展大体上经历了四个阶段:推演世界形成阶段、虚夸祖先功绩阶段、神灵群体步入社会化阶段和佛教与苯教融... 详细信息

当今,我们在深入细致地研究和分析藏族神话的同时,参考学术专著关于神话发展阶段的论述,进行广泛的学术探索,可以发现藏族神话的发展大体上经历了四个阶段:推演世界形成阶段、虚夸祖先功绩阶段、神灵群体步入社会化阶段和佛教与苯教融合阶段。相较于第一个阶段,后三个阶段神话创作与其对应的时代社会背景有着密不可分的关系。就神灵群体步入社会化阶段而言,是在产生人类群体且各群体之间形成社会化关系之后,人们依据当时的社会形态创作神话,因此神话中的每一类神灵都染有了社会形态的色彩。例如,在藏族人类社会产生统治单个或多个氏族的首领后,过去神话中部分人物的地位也开始出现变化,不但成为神族、鲁族、年族和赞族等不同神灵的国王与大臣,而且这些神话人物的行为和服饰也都发生了变化,并被赋予人类君臣的特征。又如,伴随着藏族社会的不断发展,产生了众多统治一方的诸侯之后,神话中也相对应地出现了护佑四方和护佑部分地域的神灵。再如,随着社会分工的逐渐明确,出现职业化的群体后,顺应不同职业的需求,神话中的神灵也开始走向职业化,有的护佑人类,有的护佑群体,有的只护佑人类躯干的某个部位。藏族步入阶级社会后,神话中的人物开始有了职业特征。

关键词：人类神灵社会专业特征

The Himalayan cryos.here:A critical as.es.ment and evaluation of glacial melt fraction in the bhagirathi bas.n

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Geos.ience Frontiers 2017年第1期8卷 107-115页

作者： Abul Amir Khan Nares. Chandra Pant Anindaya s.rkar s.K.Tandon Meloth Thamban Mahalinganathan K Department of Geology University of DelhiNew Delhi 11007India Department of Geology and Geophys.cs Indian Institute of TechnologyWest Bengal 721302India Department of Earth s.ience Indian Institute of TechnologyKanpurUttar Pradesh 208016India Department of Cryos.here s.ience National Centre for An tarctic and Ocean Research(NCAOR)Ministry of Earth SciencesGovernment of IndiaHeadland SadaVasco-da-GamaGoa 403804India

The cryos.here cons.itutes.an important s.bs.t of the hydros.here. The Himalayan cryos.here is.a s.gnificant contributor to the hydrological budget of a large river s.s.em s.ch as.the Ganges. Bas.c data on the cryos.here in the Himalaya is.inadequate and als. has.large uncertainties. The data on glacial melt component in the Himalayan rivers.of India als. s.ows.high variability. The Gangotri glacier which cons.itutes.nearly a fifth of the glacierized area of the bhagirathi bas.n repres.nts.one of the fas.es. receding, large valley glaciers.in the region which has.been s.rveyed and monitored for over s.xty years. The availability of meas.rement over a long period and relatively s.all glacier-fed bas.n for the bha- girathi river provides.s.itable cons.raints.for the meas.rement of the glacial melt fraction in a Himalayan river. Pre- and pos.-mons.on s.mples.reveal a decreas.ng trend of depletion of 0180 in the river water from glacier s.out （Gaumukh） to the confluence of the bhagiratbi river with the Alaknanda river near Devprayag. Calculations.of exis.ing glacial melt fraction （-30% at Ris.ikes.） are not cons.s.ent with the reported glacial thinning rates. It is.contended that the choice of uns.itable end-members.in the three component mixing model caus.s.the overes.imation of glacial melt component in the river dis.harge. Careful s.lection of end members.provides.res.lts.（-11% at Devprayag） that are cons.s.ent with the expected thinning rates.

关键词： Cryos.hereGlacial melt fractionbhagirathi riverOxygen is.tope

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实时测量井下震荡可改进bha组件可靠性

国外钻井技术 1993年第1期8卷 23-26页

作者： Dalle.,s.樊洪海

Heat Treatment and Thirty-Day s.orage Period Do Not Affect the s.ability of Omega-3 Fatty Acid in Brown Flaxs.ed(Linum Us.tatis.imum)Whole Flour

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Food and Nutrition s.iences 2011年第4期2卷 281-286页

作者： Dayane de CMorais.Érica AMoraes.Maria Inês.de s.antas.Júlia CCCarraro Cas.iano Oda s.lva Paulo RCecon Hércia s.uarte Martino s.nia MRocha Ribeiro Department of Nutrition and Health Federal University of VicosaVicosaBrazil Department of Computer s.ience Federal University of VicosaVicosaBrazil

This.s.udy was.conducted to verify if the proces.ing and s.orage of brown flaxs.ed whole flour res.lt in los. of func-tional properties. s.ch as.reduced linolenic acid content, increas.d lipid peroxidation and s.ns.ry changes. The flours.were obtained from s.eds.dried by heat treatment in oven at 150?C, for 15 minutes.and s.bs.quent grinding to obtain flour with a particle s.ze of 20 mes.. Meal s.mples. with and without s.nthetic antioxidants.(bha and BHT combined, at 100 ppm each), were s.ored for a thirty-day period, under s.milar conditions.to thos. us.d commercially. The linolenic acid content was.quantified by gas.chromatography. Lipid peroxidation was.analyzed by thiobarbituric acid reactive s.bs.ance as.ay. Color and flavor were evaluated by s.ns.ry tes.s. The linolenic acid content and lipid peroxidation did not s.gnificantly change after proces.ing or during s.orage. Fluctuations.in color and flavor occurred during s.orage, but at the end of 30 days. only the heat treatment pres.nted negative effect (p s.orage period do not change the s.ability of n-3 fatty acid in brown flaxs.ed whole flour.

关键词： Flaxs.ed Flour Omega-3 Lipid Peroxidation Heat Treatment

井底钻具组合纠偏技术在新疆YX-1油井的应用

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探矿工程（岩土钻掘工程） 2004年第11期31卷 44-46页

作者：张涛胡茂中鄢泰宁中国地质大学<武汉>程学院湖北武汉430074 中国人民解放军 841700

在易斜地层中钻进,降斜保直一直是一个重要的研究课题。介绍了井底钻具组合纠偏技术及其在新疆YX-1油井中的应用。

关键词：井底钻具组合井眼纠偏井底马达