新疆博斯腾湖沉积岩心的~(210)Pb、~(228)Th、~(239,240)Pu和~3H的分布及意义

作者测定了博斯腾湖沉积岩心~(210)Pb、~(228)Th和核试验释放核素~(239,240)Pu、~3H的分布,并据~(210)Pb、~(228)Th、~(239,240)Pu的结果估算湖泊的沉积速率,分别为0.31cm/a,0.26cm/a和0.33cm/a。它表明该湖泊近百年来沉积环境十分稳定。沉积物岩心极好地保存了人类大气核试验的历史记录。~(239,240)Pu分布在1963±2出现峰值,与60年代核试验高峰期相当吻合。沉积物孔隙水~3H分布的峰值出现在1969年,与湖水的混合过程有关。     

美国“鲨鱼”隐身快艇

最近美国洛克希德-马丁公司公开了正在研制的“鲨鱼”隐身高速快艇的独特设计——造型奇特．双体船型，隐身设计．折叠结构．强大武备．多种用途。“鳖鱼”隐身高速快艇在外形和武器配备等方面借鉴了武装直升机和快艇的一些特点．被称为是武装直升机与快艇的“混血儿”。该设计可以称得上是应用高新科技成果进行舰艇跨越式创新发展的典范，在舰艇界引起很大的反响。     

22nd IAS Meeting of Sedimentology

The 22nd IAS Meeting of Sedimentology was held in the Convention Centre of the Grand Hotel Adriatic, in a small touristic town Opatija, located on the eastern Adriatic coast where Central Europe and the Mediterranean meet. It was the second IAS Meeting held in Croatia--the first one, 4th IAS Regional Meeting of Sedimentology, was held in Split in 1983. The Meeting in Opatija was organized by the Institute of Geology (Zagreb) and the Croatian Geological Society. The sponsor was Ministry of Science and Technology of the Reoublic of Croatia.     

谈谈现代地质学的思维结构

谈谈现代地质学的思维结构吴俊华，袁训红（江西地质科学研究所南昌向塘３３０２０１）ＯｎｔｈｅＴｈｉｎｋｉｎｇＳｔｒｕｃｔｕｒｅｏｆＭｏｄｅｒｎＧｅｏｌｏｇｙＷｕＪｕｎｈｕａ；ＹｕｅｎＸｕｎｔｏｎｇ（ＪｉａｎｇｘｉＩｎｓｔｉｔｕｔｅｏｆＧｅｏｌｏｇｙ）１...     

Comparison of Taste Components between Triploid and Diploid Oyster

The main taste components of triploid and diploid oyster (Crassostrea gigas) were compared. Free amino acids, inosine monophosphate, succinate, trimethylamine oxide and betaine in fresh and boiled extractives were analyzed. The protein, lipids, glycogen, moisture and ash, which may affect the flavour, were evaluated. In boiled extractives, the amino acids were 394.1 mg(100g)^-1 in diploid and 183.5 mg(100g)^-1 in triploid. However, in fresh oyster extractives, they were 320.0 mg(100g)^-1 and 147.3 mg(100g)^-1 respectively. The inosine monophosphate in triploid was 44% more than that in diploid, and a little difference existed in the content of trimethylamine oxide between them. The contents of these taste components were the basis for taste flavour pattern determination.