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3期张志南,等:异养细菌在海洋生态系统中的作用383 TheRoleofHeterotrophicBacteriainMarineEcosystem ZhangZhinan TianShengyan
(CollegeofMarineLifeSciences,OceanUniversity ofChina,Qingdao266003,China)
Abstract
Thisisabriefreviewofthecurrentunderstandingoftheroleofbenthicheterotrophicbacteriainsedimentdiagenesis,materialrecycleandenergyflow,theirdistributionandproperties,aswellastheroleofheterotrophicbacteriainiron2limitedoceanecosystems. suggested.
Keywords ;;;;iron2limitedThegeneralmethodsformeasuringmarinebacterialbandFinally,subjectsfuareproductivityarediscussed.论 文 推 介
高 昕,汤志旭,张朝辉,小川广男. 熟鲍鱼肉不同断面的流变性质及结构变化 摘 要 该文研究煮熟鲍鱼肉纵、横断面流变性质及组织结构变化与煮沸时间的关系。将鲍鱼Haliotis
当用显微镜和扫描电子显微2和3h,然后切割出肉的断面。discus(盘鲍)的内收肌肌肉去壳后分别煮沸1、
镜观察时,鲍鱼肉的横断面上的肌原纤维的结构变化比纵断面大得多。当煮沸时间由1h增加到3h时,纵、横断面的瞬时模数E△和断裂强度随着煮沸时间的增加而递减,煮沸时间相同时则无观察到二者的明显差异。煮沸时间为1h时,鲍鱼横断面的弛豫时间远远大于纵断面。在不同的煮沸时间其纵断面的弛豫时间无明显改变,但横断面的弛豫时间则随煮沸时间的增加而递减。上述结果证明鲍肉纵、横断面之间流变性质的差异主要是由于当加热1h时,肌原纤维的变化水平和蛋白质变质的数量不同,以及当煮沸时间由1h时增加到3h后肉内变质蛋白质的成分变更所引起。
(全文见《青岛海洋大学学报(自然科学英文版)》2003,VOL.2,NO.1)
