小浪底水库调水调沙运用对大坝变形的影响分析

自2002年以来,小浪底水库汛前利用预泄汛限水位以上水量、腾空防洪库容的有利时机,连续5年进行集中调水调沙,获得了巨大的减淤效益.但在调水调沙期间,由于大流量下泄,水库水位下降较快,大坝变形明显增大,表现为水平位移向上游变化、垂直位移加速沉降变化的特点.监测分析结果表明,调水调沙运用不影响大坝安全稳定运行.     

Experimental investigations of the effect of new passive safety systems on the temperature state of fuel elements

Results of experiments conducted on a large-scale integral PSB-VVéR bench and directed toward investigation of the performance of new passive safety systems for nuclear plants with a water-cooled power reactor, an additional system for passive flooding of the active zone, and a system for the passive removal of heat from steam generators are presented. __________ Translated from élektricheskie Stantsii, No. 9, September 2007, pp. 7–10.     

黄河小浪底郑州集中控制系统的实现

黄河小浪底郑州集中控制系统将多个相互联系的不同专业领域子系统有机地连接成一个整体。文中介绍了该系统的硬件配置和主要功能,并简单介绍了该系统所采用的网络安全措施。     

做好闸坝定期巡检确保安全运行

根据国家电力监管委员会《水电站大坝运行安全管理规定》和《混凝土大坝安全监测技术规范》对巡视检查工作的具体要求,结合映秀湾水力发电总厂所辖三座闸坝运行的实际,阐述闸坝安全巡视工作的作用及应重点做好的定期检查及日常巡检工作的内容和要求.     

丹江口工程大坝加高后的几个水力学问题

依托1∶100水工模型试验成果,重点介绍了丹江口大坝加高后的几个水力学问题如泄流能力、坝面压力特性、河床局部冲刷、下游河道流速流态、泄洪对电厂及航运的影响等.研究显示:大坝加高后泄流能力可满足设计要求,坝下河床冲刷加重,挑距加远,设计洪水22 300 m3/s时坝下冲坑最低点高程为43.0 m,各级泄量冲坑上游坡均缓于临界坡,也略缓于初期工程同级流量冲坑的上游坡;坝下600 m以内为护岸工程重点防护段,岸边流速为5.8～9.8 m/s;泄洪对丹江口电厂影响较小,对自备电站不利影响较为显著;最大通航流量6 200 m3/s时下游引航道口门区流态复杂,水流较混乱.     

龙开口水电站溢流坝段动力模型破坏试验研究

采用仿真混凝土材料研究了龙开口水电站溢流坝段在不同因素影响下的动力破坏特征,并通过对6个模型试验结果的分析探讨了溢流坝段的动力破坏机理。试验中考虑了坝体-库水的动力相互作用以及横河向地震动对大坝破坏的影响,采用规范谱波和场地谱波两种地震动激励进行模型超载破坏分析。试验结果为工程设计和评价溢流坝段的抗震性能提供依据。     

大坝水平位移监控指标拟定的混合法

用混合法拟定了大坝水平位移的监控指标，即通过结构分析和建立数值 模型，计算大坝水平位移的水压分量和给定概率水平下的温度分量极值，进而拟定水平位移 监控指标，并给出了实例。     

1999年三峡大坝混凝土温控防裂研究与实践

1999年，为三峡工程二期施工阶段由开挖为主转入混凝土浇筑高峰期的关键一年，面临混凝土浇筑强度高、进度紧、温控设计要求严、高温季节浇筑基础约束区混凝土和施工设备投产晚的严峻局面。长江委设计院对1999年高温季节浇筑大坝基础约束区混凝土进行了专题研究。通过对大坝温度应力仿真研究和夏季各种温控措施效果分析，提出了夏季浇筑基础约束区混凝土的综合温控防裂措施。通过三峡工程参建各方共同努力，全面实施综合温控防裂措施，达到了预期效果，避免了大坝基础约束区产生危害性贯穿裂缝，并为顺利完成混凝土年度计划和形象面貌创造了有利条件。     

竹坑水库大坝安全鉴定分析

在竹坑水库大坝安全鉴定中,认真分析了该工程存在的主要问题,并针对大坝的结构稳定和渗流稳定作了详细的分析论证.     

The quality of cooking oil used in informal food processing in Malawi: a preliminary study

A survey was conducted in Lilongwe city urban markets in Malawi, to assess the quality of cooking oil used for frying potato chips. Purposive sampling was performed to come up with respondents who were using vegetable oils. A stratified random sampling was used to select the 32 informal food processors who were interviewed using a structured questionnaire. Oil samples were collected from the most commonly used brand of oil. Fifteen respondents were selected and these were divided into three categories of five: those who were not reusing the oil, those who were reusing the oil and those who were preparing potato chips and chicken in the same oil, for chemical analysis. The preliminary results showed that while the majority (59.4%) of the informal food processors discarded the oil after 1 day, 3.1% discarded it after 4 days and another 12.5% after 3 days. A larger proportion of the respondents (40.6%) used the leftover oils at home, 37.5% kept it in oil bottles, 3.1% kept it in plastic papers for reuse the following day. Also, most respondents (57%) indicated dark colour as the sign of oil deterioration, 29% discarded the oil after noticing foam formation while 8.2% and 6.1% said they discarded the oil after noticing a bad smell and food absorbing the oils respectively. A physical observation of the various oils showed that for most of the respondents (34%), the oils were dark brown in colour, in 22%, the oils were slightly dark brown and 16%, the oils were brown. Foam formation was noticed in 13% of the respondents. It was also noted that 91% of the respondents had not been trained or briefed of food quality and safety issues. A chemical analysis of the oils showed high values of free fatty acids (range, 0.84–1.4112 compared with 0.42 in the fresh oil) and peroxide values (range 14.7–16.6 compared with 9.0 in the fresh oil). It may be concluded that the oils being used by the informal food processors in Malawi are of poor quality and so the foods cooked in them may be a health hazard to the consumers and the processors themselves. Although this work in ongoing, it may be recommended at the outset that the health department of the city assemblies should inspect these oils for the good health of the consumers.