一、产权的概念及属性 1.产权的概念 产权是财产权利的简称,是指财产所有权以及与财产所有权有关的财产权。 财产所有权是指财产所有者依法对自己的财产享有占有、使用、收益和处分的 权利。财产所有者的这些权利是财产所有权所具有的权能。所有权的权能是可以从 所有者那里分离出来的,例如租赁业务中,承租人以租金为代价从出租人那里取得 租赁物品的使用权

1.轿车与行人的碰撞 轿车与人碰撞,行人动态示意图见图4-12。 从图中看出,首先行人腿部碰撞到保险杠上, 然后骨盆与发动机罩前段接触,最后头部撞到 发动机罩或风挡玻璃上。此时行人被加速到车 速,即所谓的“一次碰撞 由于汽车制动使行人与汽车分离,行人以 与碰撞速度相近的速度撞到路面上,这是“二 次碰撞”。有的交通事故还发生行人被汽车辗 压,这是“三次碰撞

前述的遗传现象是基于一个共同的遗传本质,即生物 体的遗传表现直接由其基因型所决定→可根据遗传群体的 表现变异推测群体的基因型变异或基因的差异。 质量性状(qualitative trait)的特点:表现型和 基因型的变异不连续(discontinuous)。在杂种后代 的分离群体中→可采用经典遗传学分析方法,研究其 遗传动态

Preface This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles

This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles, industrial equipment available, commercial applications and an overview of current research and development and some of the heat and mass transfer considerations in batch and continuous processes Separations from solids, liquids and gases are briefly discussed. A summary is provided of the more conventional separation techniques such as screening, filtration and centrifugation, and techniques for

Chapter 8 Fractionation of fat KANES K. RAJAH, Welsh Institute of Rural Studies, University of Wales, Aberyst- wyth, Penglais Campus, Aberystwyth, Dyfed SY23 3DD 8.1 INTRODUCTION Edible fats are derived from animal, marine or plant sources. They are often not available

Chapter 6 Ion-exchange and electrodialysis ALISTAIR S. GRANDISON, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP, UK Ion-exchange and electrodialysis are distinct methods of separation, but can conveniently be treated together, as the basic criterion for separation in both cases is the molecular

Chapter 4 Ultrafiltration M.J. LEWIS, Department of Food Science and Technology, The University of Reading RG6 6AP 4.1 INTRODUCTION Ultrafiltration offers the opportunity to concentrate large molecular weight components without the application of heat or a change of phase. Such components are rejected

Chapter 2 Supercritical fluid extraction and its application in the food industry DAVID STEYTLER, School of Chemical Sciences, University of East Anglia, Norwich NR4 7TJ 2.1 INTRODUCTION Solvent extraction is one of the oldest methods of separation known and certainly dates back to prehistory. The science of solvent extraction has evolved accordingly over a long period of time and much progress has been made in the understanding of solvation and

对原生质体的分离、培养、融合及植株再生方面进行了简要的论述并根据对有关 文献的分析,讨论了原生质体研究中存在的问题及今后的发展趋势,指出植物原生质体的游 离、培养和融合技术在近20多年来得到了迅速的发展,今后在进一步加强原生质体培养基础 理论研究的同时,重点放在利用原生质体融合技术进行遗传性状的改良,以获得优良性状的个 体并通过无性途径固定下来