This type of problem will be on the test! 1. Calculate the force at the base of a continental block that has a uniform thickness of 25km, length of1000km, width of500km, and density of2.70. What is the stress on the bottom of the block?

4.5.1 合金元素对钢平衡组织与力学性能的影响 ( The effect of alloying elements on the equilibrium microstructure and mechanical properties of steel ) 4.5.2 合金元素对钢热处理与力学性能的影响( The effect of alloying elements on the heat treatment and mechanical properties of steel ) 4.5.3 钢中微合金元素的作用（Action of microalloying elements in steels） “金属材料热处理”课堂讨论提纲（A classroom discussing outline about “heat treatment of metal materials”）

§1-1 截面的静矩和形心(The first moments of the area & centroid of an area) §1-4 转轴公式 (Rotation of axes) §1-2 极惯性矩 惯性矩 惯性积 (Polar moment of inertia Moment of inertia Product of inertia) §1-3平行移轴公式 (Parallel-Axis theorem)

0.1 材料的历史进程 (Historical process of materials ) 0.2 材料分类 (Classification of Materials) 0.3 材料性能 Property of Materials 0.4 “材料科学与工程”学科的建立与发展 Development of Materials science and engineering 0.5 《材料科学基础》课程内容 Contents of 0.6 学习目的与内容 Learning objectives and content 0.7 学习方法 learning method

4.1 Introduction 4.2 The Structure and Composition of Fat 4.3 The Physical Properties of Fat 4.4 The Chemical Properties of Fat 4.5 Quality Evaluation of Fat and Oil 4.6 Chemistry in Processing of Fat and Oil 4.7 Complex Lipids and Derivative Lipids 4.8 The Determination of Fats in Food 4.1.1 定义 4.1.2 脂类的共同特征 4.1.3 分类 4.1.4 脂质在食品中的功能 4.2 脂肪的结构 (Structure of Fats) 4.2.1 脂肪的结构 4.2.2 脂肪酸的命名 4.2.3 三酰基甘油命名 4.2.4 食用油脂的脂肪酸组成和营养价值 4.3 脂肪的物理性质 4.3.1 气味和色泽（Smell and Colour） 4.3.2 熔点和沸点 4.3.3 折射率 4.3.4 三酰基甘油的溶解度 4.3.5 三酰基甘油的黏度 4.3.6 三酰基甘油的密度 4.3.7 烟点、闪点和着火点 4.3.8 晶体结构和稠度 4.3.9 熔融特性 （Melting properties） 4.3.10 油脂的塑性 4.3.11 油脂的乳化和乳化剂 4.4.1 脂类的水解 4.4.2 脂类的氧化 4.4.3 油脂在高温下的化学反应 4.4.4 辐解 4.5 油脂的质量评价 4.6 油脂的加工化学 4.6.1 油脂的精炼 4.6.2 油脂的改性 4.7.1 定义 4.7.2 磷脂 4.7.3 类固醇 4.7.4 脂肪替代物 4.8 食品中脂肪含量的测定

§3-1 扭转的概念和实例 (Concepts and example problem of torsion) §3-2 扭转内力的计算 (Calculating internal force of torsion) §3-3 薄壁圆筒的扭转 (Torsion in thin—wall circular tube) §3-4 圆轴扭转的应力分析及强度条件 (Analyzing stress of circular bars & strength condition) §3-5 圆杆在扭转时的变形 ·刚度条件 (Torsional deformation of circular bars & stiffness condition) §3-6 密圈螺旋弹簧的应力和变形 (Calculation of the stress and deformation in close-coiled helical springs) §3-7 非圆截面杆的扭转 (Torsion of noncircular prismatic bars) §3-8 开口和闭合薄壁截面杆的自由扭转 (Free torsion of open and closed thin￾walled members)

§11–1 交变应力与疲劳失效(Alternating stress and fatigue failure) §11–3 持久极限(Endurance limit) §11–2 交变应力的循环特征、应力幅和平 均应力(The cycle symbol,stress amplitude and mean stress for alternating stress） §11–4 影响持久极限的因素 (The effective factors of endurance limit ) §11–5 对称循环下构件的疲劳强度计算 (Calculation of the fatigue strength of the member under symmetric cycles) §11–6 持久极限曲线 (Enduring limit curve) §11–7 不对称循环下构件的疲劳强度计算 (Calculation of the fatigue strength of the member under unsymmetric cycles) §11–8 弯扭组合交变应力的强度计算 (Calculation of the strength of composit deformations)

7.1 Consistence, Convergence and Stability of Discretized Equations 7.1.1 Truncation error and consistence(相容性） 7.1.3 Round off error （舍入误差）and stability （稳定性） of initial problems（初值问题） 7.1.4 Examples 7.1.2 Discretization error（离散误差） and convergence(收敛性） 7.2 von Neumann Method for Analyzing Stability of Initial Problems 7.2.1 Propagation of error vector with time 7.2.2 Discrete Fourier expansion 7.2.3 Basic idea of von Neumann analysis 7.2.4 Examples of von Neumann analysis 7.2.5 Discussion on von Neumann analysis

§3-1 扭转的概念和实例 (Concepts and example problem of torsion) §3-2 扭转内力的计算 (Calculating internal force of torsion) §3-3 薄壁圆筒的扭转 (Torsion in thin—wall circular tube) §3-4 圆轴扭转的应力分析及强度条件 (Analyzing stress of circular bars & strength condition) §3-8 开口和闭合薄壁截面杆的自由扭转 (Free torsion of open and closed thin￾walled members) §3-5 圆杆在扭转时的变形 ·刚度条件 (Torsional deformation of circular bars & stiffness condition) §3-6 密圈螺旋弹簧的应力和变形 (Calculation of the stress and deformation in close-coiled helical springs) §3-7 非圆截面杆的扭转 (Torsion of noncircular prismatic bars)

The appearance of meat at its point of sale is the most important quality attribute governing its purchase. The ratio of fat to lean and the amount of marbled fat are important appearance factors and another is the colour of the meat. The changes in colour of the muscle and blood pigments (myoglobin and haemoglobin, respectively) determine the attractiveness