苏格兰阿伯丁城市土壤的微生物特性研究

在重金属的胁迫下，阿伯丁城市土壤中微生物特征发生了显著的变化，与农村土相比，微生物基底呼吸作用明显增强，但微生物生物量却显著降低，微生物生理参数Ｃｍｉｎ／Ｃｏｒｇ、ｑＣＯ２值明显升高，Ｂｉｏｌｏｇ数据显示城市土壤对能源碳的消耗量和速度显著升高，而且对能源碳的利用方式发生了改变，但利用效率却明显降低，反映出微生物特性可作为城市土壤环境质量变异的有效指标。

云南墨江金矿床硅质岩的地质地球化学特征及其意义

墨江金矿床厂组中下段硅质岩具有典型的沉积构造，岩石富集∑Fe和As 、Sb、Bi、Ga等微量元素（相对于地壳克拉克值），而相对贫AI2O3；稀土元素以总量（∑REE）低，负铈异常为特征，与热水沉积的硅质岩特征相似。在判别硅质岩形成与作用的一系列主量和微量元素图解上，本区的硅质岩位于热水沉积作用范围，但四十八两山段硅质岩有趋近于正常化学沉积作用。利用硅质岩的氧同位素计算出它的形成温度为128－146℃。地质、地球化学特征表明本区硅质岩的形成与热水沉积作用有关，但四十八两山段硅质岩受到正常化学沉积作用的影响。

云南金宝山含铂钯超镁铁质侵入体中铬铁矿的成因研究

位于扬子地台西缘的金宝山岩体赋存我国最大的独立铂族元素矿床，岩体为似层状产出的小型超镁铁岩，在时间和空间上与晚二叠纪（260Ma）峨眉山大火成岩省相关。该岩体由单辉橄榄岩、辉橄岩及橄辉岩、辉石岩异离体组成。铬铁矿以副矿物形式出现，从形态上可以分为三类：包嵌于橄榄石中的自形铬铁矿、以自形或半自形体存在于辉石中铬铁矿以及环绕结构铬铁矿。其中环绕结构铬铁矿外壁浑圆，内为棱角状，其中心为橄榄石、辉石。本文在薄片观察的基础上，结合电子探针研究，认为包嵌于橄榄石中的自形铬铁矿是在岩浆早期深部岩浆房中结晶形成的；存在于辉石中的铬铁矿则是岩浆进一步结晶演化的结果，主要为就地结晶的产物；在岩体形成的过程中，作为岩体赋存空间的堆晶相与后续岩浆持续反应，使铬铁矿不断聚集和生长，最终形成了环绕橄榄石晶体的形态。铬铁矿的生成模式进一步说明了金宝山侵入体为一岩浆通道，并且经历深部结晶分异演化.

中国分散元素富集与成矿研究新进展

本文重申了对分散元素种类的界定,将Cd、Ga、In、Tl、Ge、Se、Te和Re 8种元素作为分散元素既兼顾了传统习惯,也考虑到了地球化学性质的异同,同时也考虑了地质事实.近十年来,分散元素大规模的工业利用引发了对分散元素资源的进一步研究,新的研究成果主要包括：①分散元素可以成矿,可以形成独立和共生矿床,可以形成大型甚至超大型矿床,甚至可以形成分散元素矿集区或成矿域,这一新的进展打破了分散元素不能独立成矿的传统观念.在中国已经发现了许多分散元素独立矿床;②分散元素的富集成矿具有矿床类型和矿物类型的专属性,这意味着注意特定的矿床类型,会使找到相应的分散元素矿床的可能性增加;③发现和明确了分散元素的三种主要存在形式即独立矿物、类质同象和吸附,首次在国内矿床中发现了一系列分散元素矿物和新矿物;④Se、Tl、Cd的释放对环境的危害最主要的方式是通过污染饮用水进而影响到人类健康,其它分散元素对环境的作用目前还不十分清楚.

Low-temperature heat capacity and phase transition of n-hexatriacontane

The heat capacities of crystalline and liquid n-hexatriacontane were measured with an automatic adiabatic calorimeter over the temperature range of 80-370 K. Two solid-to-solid phase transitions at the temperatures of 345.397 and 346.836 K, and a fusion at the temperature of 348.959 K have been observed. The enthalpies and entropies of these phase transitions as well as the chemical purity of the substance were determined on the basis of the heat capacity measurements. Thermal decomposition temperatures of the compound were measured by thermogravimetric analysis. (C) 1999 Elsevier Science B.V. All rights reserved.

Potencial fertilizante e poluente dos dejetos de suínos no contexto das pequenas propriedades do Oeste de SC.

2003

Examining the Aesthetic Dimensions of the Constitutional Treaty

Gibbs, Nathan, Examining the Aesthetic Dimensions of the Constitutional Treaty. European Law Journal, Vol. 11, No. 3, pp. 326-342, May 2005 RAE2008

Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum

The influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunter parameters (L, a, and b), total color difference (ΔE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box–Behnken response surface design. The individual linear effect of pea starch, guar and glycerol was significant (p < 0.05) on all the responses. However, a value was only significantly (p < 0.05) affected by pea starch and guar gum in a positive and negative linear term, respectively. The effect of interaction of starch × glycerol was also significant (p < 0.05) on TR of edible films. Interaction between independent variables starch × guar gum had a significant impact on the b and YI values. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on V, MC, L, b, ΔE, YI, and WI; glycerol level on ΔE and WI; and guar gum on ΔE and SOL value. The results were analyzed by Pareto analysis of variance (ANOVA) and the second order polynomial models were developed from the experimental design with reliable and satisfactory fit with the corresponding experimental data and high coefficient of determination (R2) values (>0.93). Three-dimensional response surface plots were established to investigate the relationship between process variables and the responses. The optimized conditions with the goal of maximizing TR and minimizing SOL, YI and MC were 2.5 g pea starch, 25% glycerol and 0.3 g guar gum. Results revealed that pea starch/guar gum edible films with appropriate physical and optical characteristics can be effectively produced and successfully applied in the food packaging industry.