土壤中挥发性有机物提取方法的研究现状

挥发性有机物(VOCs)在土壤样品中残留浓度低且极易挥发,因此测定时选择合适的提取方法十分重要。文章对土壤中挥发性有机物(VOCs)的前处理方法进行阐述,归纳出当前土壤中挥发性有机物(VOCs)的几种提取方法及优缺点,并阐述提取方法的发展趋势。     

光催化氧化脱除FCC汽油模型化合物中含硫化合物的研究

为了降低FCC汽油硫含量,分别采用空气氧化法与双氧水氧化法,结合溶剂萃取,对FCC汽油模型化合物进行了光催化氧化脱硫的研究。研究表明:常温常压下,以空气中氧气为氧化剂,当空气气速为40 L/h,500 W中压汞灯光照60 min,硝基甲烷作萃取剂时,模型化合物的脱硫率可达95%以上。     

顶空气相色谱法测定修正液中挥发性有害物质

建立了顶空气相色谱法,可同时测定修正液中烃类、卤代烃、苯系物三类共11种挥发性有害物质。方法检出限为0.03 mg/kg-0.23 mg/kg,平均回收率在86.6%-98.3%之间,相对标准偏差〈5%。通过对修正液样品的测定,结果表明样品中含有环己烷、甲基环己烷、四氯化碳、甲苯和二甲苯等物质。该方法省去了复杂的样品前处理,准确、可靠,可用于学生用品修正液中卤代烃、苯、甲苯、二甲苯等有机挥发物的测定。     

基团电负性与直链有机物的标准汽化热

建立了基团电负性和直链烷基中碳原子个数计算直链有机物的标准汽化热的简单方法,共计算出126个各类直链有机物的标准汽化热数值,并与已知的66个文献值比较,数据一致性良好,其平均绝对偏差仅为0.67 kJ/mol。     

论音乐欣赏中的感情体验要求

从欣赏者对音乐作品感情内涵体验的深浅角度出发进行论证，得出“准确、深刻和细致地体验音乐作品中的感情内涵，是音乐欣赏中感情体验的基本要求”，同时也是欣赏者自己的感情和音乐中表现的感情相互交融、发生共鸣的过程。而当欣赏者对某种音乐音响及其艺术风格不熟悉，不能正确地进行音乐感知时，则不可能获得正确的感情体验。欣赏者要从各个方面去研究和理解乐曲感情更深刻、更准确地领会音乐作品的感情内涵。     

Geography of taste and local development in Abruzzo (Italy): project to establish a training and research centre for the promotion of enogastronomic culture and tourism

Food is not merely a source of nourishment but also one of survival for human beings. Depending on production methods, food can also become a cultural reference point, an element of regional development and a tourist resource. This occurs with “local” food, representing a model of production and consumption that suggests a strong link with the region in which the food is produced. Over the last few years, the field of geographical studies has seen the rise of a specialised branch – the geography of taste – concerned with the study of links between the production of food, seen as a phenomenon of organisation of production, and the territory of reference. The production of food with these qualitative characteristics engages all five senses, assumes cultural significance and thus represents an element of emotional richness – the “gaze” – capable of being transformed into the tourist attraction defined in this paper as the “taste of geography”. These phenomena have been studied in a region of Italy – Abruzzo – in order to obtain the necessary data to plan a training and research centre for the promotion of enogastronomic culture and tourism.     

Ooh,that's sour: An investigation of the role of sour taste and color saturation in consumer temptation avoidance

This paper draws on the theory of embodied cognition to argue that sensory imagery and consumer recall of past experiences of sour tastes inspire sour taste perceptions that trigger facial muscle activation, which in turn leads to temptation avoidance. Across four experiments, we show that physical action need not be performed to elicit temptation avoidance. Moreover, our findings show that the effects of visual gustatory imagery are more pronounced when presented against a visual red background low on color saturation. Interestingly, they are not significant in the presence of a high color saturation background. We also discuss the implications of these findings for sensory marketing, alternative consumer strategies to avoid temptation, and visual brand management in the consumer experience economy.     

‘Once More,With Irony’: Karaoke and Social Class

Abstract

Karaoke’s mimetic character can provide a conduit for personal growth and interpersonal empathy. Yet karaoke is not always understood this way, and one factor determining how it is understood is social class. Karaoke’s class markers have been clear, though very different, in Eastern and Western cultures. Whereas in Japan karaoke first became popular among the upper‐middle class, in the US it was popularized by the working and lower‐middle classes. As karaoke gained a following among working‐class Americans it was often shunned by the urban middle class. Yet by the late 1990s an alternative aesthetic of karaoke, characterized by an ironic performance style, developed among middle‐class urbanites. This essay attempts to describe these opposing styles of mimetic and ironic performance, to explain the motives behind them, and to consider what happens when they come into contact.     

室内空气挥发性有机物研究进展

挥发性有机物(VOCs)是主要的室内空气污染物。主要从室内挥发性有机物的污染现状出发,重点探讨了室内VOCs的模型模拟和VOCs安全限量值的研究,分析了室内VOCs监测和净化技术,进而,指出目前研究中存在的问题,并提出了今后研究工作的方向。     

饮食之味觉及其美感

味觉及其美感问题是一个十分复杂的问题。本文基于生理层面和人文精神层面对味觉进行了分类,通过论述人对味觉生理感受与精神感受的密切联系性,批评了西方文化中的一些对味觉认识的片面性,提出了味觉能产生美感和作为审美对象的原因。