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3. Characteristics of Reservoir Rock and Field Tests of EOR Technology in a Tight Oil Reservoir

Author

Shi, Yaoli, Qu, Ling, Liu, Ziping, Wu, Baocheng, Qin, Jianhua, Tian, Heng, Zhao, Di, Wang, Jia, Xie, Bin, Li, Liuzhong, Wang, Heng, Angrisani, Leopoldo, Series Editor, Arteaga, Marco, Series Editor, Chakraborty, Samarjit, Series Editor, Chen, Shanben, Series Editor, Chen, Tan Kay, Series Editor, Dillmann, Rüdiger, Series Editor, Duan, Haibin, Series Editor, Ferrari, Gianluigi, Series Editor, Ferre, Manuel, Series Editor, Jabbari, Faryar, Series Editor, Jia, Limin, Series Editor, Kacprzyk, Janusz, Series Editor, Khamis, Alaa, Series Editor, Kroeger, Torsten, Series Editor, Li, Yong, Series Editor, Liang, Qilian, Series Editor, Martín, Ferran, Series Editor, Ming, Tan Cher, Series Editor, Minker, Wolfgang, Series Editor, Misra, Pradeep, Series Editor, Mukhopadhyay, Subhas, Series Editor, Ning, Cun-Zheng, Series Editor, Nishida, Toyoaki, Series Editor, Oneto, Luca, Series Editor, Panigrahi, Bijaya Ketan, Series Editor, Pascucci, Federica, Series Editor, Qin, Yong, Series Editor, Seng, Gan Woon, Series Editor, Speidel, Joachim, Series Editor, Veiga, Germano, Series Editor, Wu, Haitao, Series Editor, Zamboni, Walter, Series Editor, Tan, Kay Chen, Series Editor, Chen, Zhe, editor, Yang, Wenming, editor, and Chen, Hao, editor

Published
2024
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41. Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage

Author

WU Li-gen, WANG An-na, and QU Ling-bo

Subjects
steamed bread, water distribution, fine bran processed by heating and pressuring, lf-nmr, structure, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641
Abstract

In this paper, the fine bran processed by heating and pressuring was added into the flour for the steamed bread. The moisture, TPA, water distribution and so on of steamed bread was evaluated during the storage in cool. The results showed that there was a certain correlation between the dosage of the fine bran and the water absorption of the flour, the regression equation is y=32.525*x+44.207, R2=0.996 9. The additive of the fine bran led to an increase of water content of steamed bread. The water migration of the steam bread weakened in cold storage, with the strong and weak binding water of steamed bread increased.The hardness and adhesion of the steamed bread strengthened, the reactivity and adhesion decreased for the addition of fine bran. Moreover, the yield value of steamed bread increased with the increase of bran content.

Published
2020
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42. From the perspective of integrative medicine to help western medicine learners understand the theory of viscera and bowels

Author

QU Ling, LIANG Xiao-chun

Subjects
viscera and bowels theory, theory of visceral outward manifestation, traditional chinese medicine, integrative medical, Medicine
Abstract

Traditional Chinese medicine(TCM) theory of viscera and bowels is as anatomy, physiology, pathophysiology, but they have essential differences. Students in western medicine colleges frequently get confused when they are learning this part of the course. The fundamental cause of the confusion is that two different medical theoretical system of Chinese and western describe the same organ in human body and the result of the paper summarizes the phenomenon of life from different angles, using different methods and frame. Therefore, the scientific and reasonable combination of modern medical knowledge to explain the functions of TCM viscera and bowels will help students in western medical colleges to better understand relevant knowledge.

Published
2020

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