1晶体学基础 (Basis Fundamentals of crystallography) 晶体结构的基本特征:原子(或分子、离子)在三维空间

一、衍射现象、惠更斯-菲涅耳原理 二、单缝的夫琅禾费衍射 三、光学仪器的分辨本领 四、光栅衍射 五、光栅光谱 六、射线衍射

环境有害因素别是化学致癌问题是当今社会倍受关注的热点之一,因为: ①近年来肿瘤发病率和死亡率不断增高,发癌年龄年轻化;②查明了遗传因素 和病毒的生物学因素虽与肿瘤发生有关。但并非是导致肿瘤发病率增高的主要 原因;③发现环境化学污染和某些物理有害因素(如紫外线)与肿瘤发病率密 切相关

第一条为了规范中期财务报告的内容和编制中期财务报告应 当遵循的确认与计量原则,根据《企业会计准则基本准则》,制 定本准则。 第二条中期财务报告,是指以中期为基础编制的财务报告

第一条为了规范再保险合同的确认计量和相关信息的列报, 根据《企业会计准则—基本准则》,制定本准则。 第二条再保险合同,是指一个保险人(再保险分出人)分出 定的保费给另一个保险人(再保险接受人),再保险接受人对再保险 分出人由原保险合同所引起的赔付成本及其他相关费用进行补偿的 保险合同

4.1原子和分子——生命的化学基础 4.2糖类化合物 4.3脂类化合物 4.4蛋白质 4.5核酸

在第三章中,我们有多处对不连续变化的变量采取了连续 化的方法,从而建立了相应的微分方程模型。但是由于以 下原因: 第一,有时变量事实上只能取自一个有限的集合; 第二,有时采取连续化方法后律立的植刑比校复杂,无 求出间题的/电子计算机的广泛应用为我们处理大量信息 建模时我们提供了实现的可能,这就十分自然地提出了 对连续变量一个问题

All the ingredients included here are derived from milk or eggs. In their principal value is there are also tenderising properties associated with the fats and emulsifying compounds which they contain. Milk, butter, cheese and eggs have been traditional ingredients for baking due to their exceptional nutritional values as well as their flavour. The techmology of milk production has now developed to such an extent that there are a large

Sucrose is a medium sized molecule, known as a dissacharide (composed of a unit of dextrose plus a unit of fructose). It is derived from sugar cane or sugar beet which has been refined and crystallised from a concentrated solution. The term sugar is commonly used to refer to sucrose. It is by far the most commonly used type of sugar in the biscuit industry

The regulations relating to food production are continually being tightened with the aim of improving the safety of food products and the safety of people working in food factories If you work in a food factory you must be acquainted with the potential dangers and constantly endeavour to prevent the food becoming contaminated with noxious substances. You must also