石榴裂果原因及防治方法（下）

3.改良土壤性能。生产实践证明．耕层浅、活土层薄（13－17厘米）的石榴园．石榴树生长弱、产量低且裂果重；耕层深、活土层厚（20～25厘米）的石榴园．石榴树长势好、产量高且裂果轻；粘土或粘壤土石榴园，虽然保墒效果比较好，但果皮颜色不好，且成熟前裂果重；砂壤土和壤土石榴园．产量高、着色好、品质好，裂果轻。     

库水位变动对石榴树包滑坡稳定性影响分析

库水位变动是诱发库岸滑坡失稳的主因,目前对其研究还不够深入,三峡库区石榴树包滑坡前缘还处于蠕变状态,因此对其进一步研究有重要的理论及现实意义.本文应用GEO-STUDIO模拟分析软件建立石榴树包滑坡的地质模型,模拟一个水文年内水库正常调度和特殊工况下,石榴树包滑坡稳定性的变化规律,研究成果为石榴树包滑坡灾害预测预报提供了理论依据,对进一步研完三峡水库库岸滑坡稳定性的变化规律有一定的参考价值.     

在颠倒与错谬中认知当下农村的现实——论《石榴树上结樱桃》的反讽艺术

反讽既是小说《石榴树上结樱桃》中运用最娴熟的一种艺术手法,也是这部长篇最为显著的艺术风格.文章从标题反讽、叙事反讽、言语反讽和情景反讽等四个方面,分析、探讨了作家是如何娴熟、巧妙地运用反讽手法,在颠倒与错谬中艺术地表现自己对当下乡土中国社会现实的思考和认知的.     

三峡库水位变化对石榴树包滑坡安全性的影响研究

石榴树包滑坡为三峡库区黄腊石滑坡群的组成部分,为一复活性滑坡,三峡工程运行期库水位的升降变化可能会引起该坡体的失稳,从而影响长江航道的正常运行,甚至威胁三峡工程的安全.本文通过动态数值模拟计算,得到了三峡水库运行期各水位工况下石榴树包滑坡体的渗流场及其变化规律、抗滑稳定安全系数及其变化规律、变形特征,并通过综合比较分析,对三峡水库各水位工况下该滑坡体的安全性作出了综合评价,并给出了其重点监测时段及监测部位的建议.     

Effects of Season, Variety, and Processing Method on Ellagic Acid Content in Pomegranate Leaves*

Ellagic acid （EA） has aroused great interest worldwide owing to its antioxidant, anti-inflammatory, and anticarcinogenetic properties. The EA content in pomegranate leaf was measured in this study using high performance liquid chromatography to investigate the effects of season, variety, and processing method on the EA level. The results show that the EA content in 11 varieties of pomegranate from the Zaozhuang region in China range from 1.30 mg · g^-1 to 6.46 mg · g^-1 of dry weight in five consecutive seasons from June to October. An analysis of variance （ANOVA） shows that the EA content is significantly dependent on the season （p〈0.05）. The EA content increases significantly during the growing season to the highest level in September and October. The effect of the leaf variety on the EA content is less significant than the season. The processing methods have different effects on the EA content. Soaking for 24 hours slightly increases the EA content （p〈0.05）. Heating at 80℃ or 100℃ for 1 h after soaking has little influence on the EA content, while slow-fired cooking at high temperature significantly elevates the EA content （p〈0.05）. To improve quality and stability, several parameters such as leaf collection time, slow-fired cooking, and cooking time should be strictly controlled during the processing of pomegranate leaf tea and its extract.