Paper Title:
Study on Reconstruction Program of Cereals Infrastructure after the Wenchuan Earthquake - with the City of Mianyang for Example
  Abstract

This article investigated the damage conditions of cereals infrastructures in city of Mianyang, Sichuan province, after the β€˜5.12’ Wenchuan Earthquake. The guidelines of restoration and reconstruction program with cereals infrastructure were brought forward in this paper. Based on the analysis of local cereals production and consumption, as well as the prediction of social development in the future, this article proposed respectively the restoration and reconstruction projects those should be planned. Economic benefit and social benefit to be brought by these projects were also analyzed. This paper will provide some references to the recovery of other cities those also destroyed in the earthquake.

  Info
Periodical
Advanced Materials Research (Volumes 255-260)
Edited by
Jingying Zhao
Pages
2404-2408
DOI
10.4028/www.scientific.net/AMR.255-260.2404
Citation
G. X. Chen, Z. R. Xiao, M. Shan, "Study on Reconstruction Program of Cereals Infrastructure after the Wenchuan Earthquake - with the City of Mianyang for Example", Advanced Materials Research, Vols. 255-260, pp. 2404-2408, 2011
Online since
May 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Zheng Hang Yan, Yang Liu, Hong Yan Li, Qiu Shan Li
Abstract:Cereals is one fundamental factor about people's livelihood. Relatively abundant food production, to maintain a certain number, variety and...
533
Authors: Li Zhang, Rui Fang, Zhi Hui Sun
Chapter 2: Environment Friendly Packaging Material Technology
Abstract:Based on a single-factor experiment method, the changes of water content, fatty acid content, reducing sugar content and viscosity value of...
274
Authors: Shuang Meng, Zhi Kui Li, Yan Bo Feng
Chapter 5: Image and Video Processing
Abstract:With the constant improvement of the living standard of the people and the increased expectations for food products of high quality and...
744