2Mbit/s高速信令链路在移动通信七号信令网中的应用

通过对2Mbit/s高速信令链路原理、特点的介绍，阐明了该技术在现阶段使用的实际意义，并给出了2Mbit/s高速信令链路在移动通信七号信令网中的应用。     

Display reflectance: Basics,measurement, and rating

Abstract— In this paper, methods and instruments for measurement and evaluation of reflection characteristics are reviewed as needed for research and development of electronic displays and for material and surface modeling with ray‐tracing and rendering software packages. Contrast under ambient illumination and recognizability under daylight illumination are prime development targets in the electronic‐display field, while computation and synthesis of realistic scenes and objects are pushing the need for physical data in computer graphics applications. Three categories of instruments are available for detailed reflection analysis. They are based on (1) gonioscopic (mechanical) and conoscopic (optical) directional scanning, (2) imaging approaches, and (3) on arrangements with variable source or receiver aperture. The capabilities, advantages, and limitations of these methods are introduced and discussed in order to facilitate appropriate selection of methods and instruments. For illustration purposes we present typical results obtained from commercial electronic display screens. A basis for continued widespread implementation and standardization of reflection metrology as required for objective rating and comparison of electronic‐display screen performance under ambient illumination is provided.     

非线性编辑系统中常见的外部数字接口

非线性编辑系统的接口包括计算机内部接口和外部接口。在外部接口中，数字接口由于其自身的特点和优势被用得越来越多。非线性系统的外部数字接口一般包括数字视音频接口和遥控接口，下面对常用的SDI，IEEE1394，SDTI，AES／EBU，RS232C，RS422A等接口进行择要介绍，并对一些接口的特点作了分析和比较。     

Origin and practical significance of the sticky dough factor in 1BL/1RS wheats

When translocated into wheat, the short arm of the 1R chromosome of rye carries with it linked resistance genes to powdery mildew, stripe rust, leaf rust and stem rust. The translocation is also reported to increase yield potential of hard wheats. However, many doughs made from some 1BL/1RS hard wheats are unacceptable for breadmaking purposes because of excessive stickiness and mixing intolerance. 1BL/1RS wheats may be sticky because of: the inheritance of secalin proteins from rye and absence of key glutenin subunits; higher amounts and/or differences in the composition of cell wall polysaccharides, β‐glucans and pentosans; and/or the presence of a ferulic acid ester moiety residing with the water‐soluble fraction of 1BL/1RS flours. None of these hypotheses has been proven or disproven, to date, as a cause of excessive stickiness. Investigators have found that 1BL/1RS doughs are not uniformly sticky and are in some instances less sticky than non‐1BL/1RS doughs. Significant genotype–environment interactions have been reported for dough stickiness and flour quality characteristics of 1BL/1RS wheats. Investigators have generally failed to find significant differences in the breadmaking performance of 1BL/1RS and non‐1BL/1RS hard wheats despite a report that 1BL/1RS doughs break down and soften during high‐speed mixing. The 1BL/1RS translocation has been shown to reduce cookie spread of soft wheat flours but has no deleterious effects on cake volume or texture. © 2002 Society of Chemical Industry     

Übergangene Nachbarn; Erlangung der Parteistellung; Sachlichkeitsgebot

Die Regelung über die Erlangung der Parteistellung übergangener Nachbarn durch Geltendmachung von Einwendungen bis l?ngstens drei Monate nach dem angezeigten Baubeginn ist wegen der Anknüpfung an einen untauglichen Zeitpunkt verfassungswidrig.     

Heat resistance of Escherichia coli O157:H7 in cook‐in‐bag ground beef as affected by pH and acidulant†

Summary The heat resistance of a four‐strain mixture of Escherichia coli O157:H7 was tested. The temperature range was 55–62.5 °C and the substrate was beef at pH 4.5 or 5.5, adjusted with either acetic or lactic acid. Inoculated meat, packaged in bags, was completely immersed in a circulating water bath and cooked to an internal temperature of 55, 58, 60, or 62.5 °C in 1 h, and then held for pre‐determined lengths of time. The surviving cell population was enumerated by spiral plating meat samples on tryptic soy agar overlaid with Sorbitol MacConkey agar. Regardless of the acidulant used to modify the pH, the D ‐values at all temperatures were significantly lower (P < 0.05) in ground beef at pH 4.5 as compared with the beef at pH 5.5. At the same pH levels, acetic acid rendered E. coli O157:H7 more sensitive to the lethal effect of heat. The analysis of covariance showed evidence of a significant acidulant and pH interaction on the slopes of the survivor curves at 55 °C. Based on the thermal‐death–time values, contaminated ground beef (pH 5.5/lactic acid) should be heated to an internal temperature of 55 °C for at least 116.3 min and beef (pH 4.5/acetic acid) for 64.8 min to achieve a 4‐log reduction of the pathogen. The heating time at 62.5 °C, to achieve the same level of reduction, was 4.4 and 2.6 min, respectively. Thermal‐death–time values from this study will assist the retail food processors in designing acceptance limits on critical control points that ensure safety of beef originally contaminated with E. coli O157:H7.     

基于USB接口的心电信号数据采集系统

介绍了基于USB接口的心电信号数据采集系统，给出了该系统的硬件组成原理及软件设计方法。由于该系统使用了高性能的USB专用芯片CY7C64613，因而具有使用方便、即插即用等特点。与笔记本电脑相连即可构成移动式心电信号检测分析仪器，具有较高的实用推广价值。     

基于可编程逻辑阵列的RS232至RS422的串行口扩展电路

介绍了利用可编程逻辑阵列把1路RS232扩展至4路RS422的串行口电路设计方法。该扩展电路不占用PC系统资源，同时具有结构简单，使用方便，通用性和可补性强等特点，可广泛应用于主从式多机通讯系统中。     

Catalytic behavior of YBa2Cu3O7-x in the partial oxidation of methanol to formaldehyde

The partial oxidation of methanol to formaldehyde was studied over YBa₂Cu₃O_7-x catalyst in a flow reactor. The structural change of YBa₂Cu₃O_7-x before and after the reaction was measured by means of XRD and iodometric titration method. The catalytic characteristics of YBa₂Cu₃O_7-x for the partial oxidation of methanol to formaldehyde was due to copper ions. It was found that Cu⁺² was responsible for the higher selectivity for formaldehyde.