用Packet Tracer模拟软件提高《网络互联技术》实验教学效果

实验教学是高职计算机网络课程的重要组成部分,目前高职计算机网络实验课程开展困难,效果不明显。该文结合当前高职计算机网络课程实验教学的现状,谈一谈如何利用Packet Tracer模拟软件提高《网络互联技术》课程的实验教学效果。     

RBF神经网络模型在金沟河流域径流预测中的应用

河川径流时间序列是一个复杂的非线性系统,使传统的预测方法难以描述其变化规律。将金沟河流域八家户站的1957年至2003年的年径流实测数据作为样本,转化为径流差后,进行归一化处理及自相关函数分析,在MATLAB环境下建立径向基神经网络径流预测模型。结果表明:与传统的BP神经网络预测比较,利用径向基神经网络模型对径流序列进行预测具有更高的精度和更短的运算时间,是径流预测的一种有效方法。     

网络信息系统安全漏洞的研究

随着时代的发展，大数据的发展促进了网络信息系统的普及，其不仅为国家信息的管理以及整理提供了更加高效以及便捷的途径，还为企业以及个人的储存提供了便利性。但网络信息系统并不是完全可靠以及安全，其信息安全问题的也时有发展，在网络世界中许多潜在的新隐患需要更多的专业人士去挖掘。本文针对网络信息安全的维护作为入手点，并且结合全国发生网络信息重要窃取的安全事件作为分析对象，旨在加强我国网络用户的安全意识。     

金沟河流域水权分配及转让研究

为了合理利用金沟河流域水资源,更充分地发挥水资源的效益,本文以水权分配的公平、效率、可持续性原则为分配指标体系,运用灰关联评估对金沟河流域水权进行了分配。然而随着经济的发展,流域的水权需要转让,本文对金沟河流域农业水权的转让也进行了探讨。     

The effect of high pressure on microbial population,meat quality and sensory characteristics of chicken breast fillet

High hydrostatic pressure (300, 450 and 600 MPa) was used to investigate its effect on microbial population, meat quality and sensory characteristics of chicken breast fillets. Pressures of 450 and 600 MPa almost completely eliminated all the 3 major pathogens Salmonella typhimurium (KCTC 1925), Escherichia coli (KCTC 1682), and Listeria monocytogenes (KCTC 3569) and therefore improved safety of chicken breast fillets. The 600 MPa treatment reduced bacteria count by 6–8 log (CFU/g) for 7–14 days, and the 450 MPa treatment reduced bacteria count by 4–8 log (CFU/g) for 3–14 days, depending on the microorganism. The increased pressure had an impact on flavour, aroma strength and juiciness. The 300 MPa pressure significantly reduced flavour, aroma strength and juiciness, and 450 MPa produced breast fillets with the weakest aroma. Increasing pressure increased cooking loss and colour by increasing L*, a* and b* values. Moreover, elevated pressure increased hardness, cohesiveness, gumminess and chewiness, as well as improved freshness of meat by reducing VBN. Pressure of 450 MPa and higher induced lipid oxidation. The results demonstrate that high pressure treatment is an effective technology in reducing bacterial spoilage and extending shelf-life of chicken breast fillet, however it may have a negative impact on some quality and sensory characteristics.     

金沟河灌区信息化建设防雷系统工程设计

水利信息化设备多为使用低电压工作的电子遥测设备,对异常电压感应很敏感,因此必须严格地抑制雷电感应,仔细地安装好避雷器和做好接地,在相应易引雷的进线处还须加瞬态电压保护装置,把雷电感应的损害减到最小.     

水利工程中钢板桩围堰施工技术实例

由于工程要求以及地质复杂性等原因,促进了钢板桩围堰技术在水利工程施工中应用,但是钢板桩围堰施工与以往的砂土填筑围堰施工截然不同。结合某水利工程施工实例,针对该工程情况,提出采用钢板桩围堰施工以及阐述钢板桩围堰施工工艺,提出相关流程在施工中应注意的技术问题以及安全措施。     

金沟河流域管理处水情自动测报系统的维护

金沟河流域管理处水情测报系统自建设运行以来,发挥了积极的作用,根据几年来系统的运行情况,对使用中应注意的方面和较易出现的问题作了总结,并提出了相应的解决办法,以利于在今后的工作中,更好地管理和维护系统,保证系统的正常运行。     

基于PIC单片机的一种车载红外夜视仪设计

本文介绍了一种基于PIC系列单片机的红外夜视系统,该系统以单片机PIC16F877及PIC16F876为核心完成数据采集和系统控制,利用MAX487完成单片机之间的串行通信。给出了系统软硬件设计方法,实验结果证明了系统的实用性。     

Application of the magnetic induction technique for the non-destructive assessment of salt gain after the salting process of Parma ham

The fast and non-destructive inspection of salt uptake after the salting phase of dry-cured ham process still remains a goal to allow the optimization of the salting process.This work aims to show the capability of a single frequency, magnetic induction (MI) system, to predict salt (NaCl) content of whole hams after the salting stage. MI system is based on the measurement of the perturbation caused by an alternating excitation magnetic field on a conductive sample; the perturbation is typically detected by measuring the current induced in a suitable receiver coil. One hundred and fifty-nine hams were scanned by the MI scanner before and after the salting phase. Hams were dissected, separated into muscle and fat parts, and analysed for salt content (potentiometric method). Predictive models (multi-linear regression analysis) of the salt gain in hams were developed, based on output signals generated by the MI system. The model including independent variables given by scanning ham when raw and after the salting, achieved the best accuracy (R² = 0.89; RMSEC = 0.19%). It was concluded that variations in electrical conductivity originated by different salt content and revealed by magnetic induction have potential application to predict the salt content inside entire bone-in hams after salting process.