Importance of optical homogeneity for high-quality transparent ceramics

Two types of transparent Y₂O₃ ceramics without including large scattering sources such as residual pores, one with very high optical homogeneity (type A) and another one with slightly insufficient optical homogeneity (type B), are purposely prepared, and their optical properties are investigated and compared qualitatively and quantitatively. Type A ceramic exhibits transmittance characteristics with very low internal loss in the visible to infrared wavelength region, while type B ceramic is inferior in various optical performances especially in the short (visible) wavelength region. In type B ceramic, birefringence occurs due to optical inhomogeneity in the visible region, resulting in a decrease in the extinction ratio. Non-uniform refractive index distribution is also observed in the Schlieren image of type B ceramic, hence the laser beam quality through that material is degraded. This study proved the importance of optical homogeneity of transparent ceramics and clarified the problems in actual applications.     

Designing amorphous formulations of polyphenols with naringin by spray-drying for enhanced solubility and permeability

Naringin (NAR), a major flavanone (FVA) glycoside, is a component of food mainly obtained from grapefruit. We used NAR as a food additive to improve the solubility and permeability of hydrophobic polyphenols used as supplements in the food industry. The spray-dried particles (SDPs) of NAR alone show an amorphous state with a glass transition temperature (T_g) at 93.2 °C. SDPs of hydrophobic polyphenols, such as flavone (FVO), quercetin (QCT), naringenin (NRG), and resveratrol (RVT) were prepared by adding varying amounts of NAR. All SDPs of hydrophobic polyphenols with added NAR were in an amorphous state with a single T_g, but SDPs of hydrophobic polyphenols without added NAR showed diffraction peaks derived from each crystal. The SDPs with NAR could keep an amorphous state after storage at a high humidity condition for one month, except for SDPs of RVT/NAR. SDPs with NAR enhanced the solubility of hydrophobic polyphenols, especially NRG solubility, which was enhanced more than 9 times compared to NRG crystal. The enhanced solubility resulted in the increased membrane permeability of NRG. The antioxidant effect of the hydrophobic NRG was also enhanced by the synergetic effect of NAR. The findings demonstrated that NAR could be used as a food additive to enhance the solubility and membrane permeability of hydrophobic polyphenols.     

广义正交码索引调制系统的性能分析

摘 要：为了提高码索引调制（code index modulation，CIM）系统的传输效率，提出了一种具有更低复杂度的单输入单输出（single input single output，SISO）的广义正交码索引调制（generalized orthogonal code index modulation，GQCIM）系统。CIM 系统使用扩频码和星座符号传输信息，但只能激活两个扩频码索引和一个调制符号。而 GQCIM 系统以一种新颖的方式克服了只激活一个调制符号的限制，同时充分利用了调制符号的正交性，增加扩频码索引以传输更多的额外信息位，提高了系统的传输效率。此外，分析了GQCIM系统的理论性能，推导了误码率性能的上界。通过蒙特卡罗仿真验证了GQCIM系统的性能，对比发现GQCIM系统的理论和仿真性能一致。而且在相同的传输效率下，结果显示GQCIM系统的性能优于同样具有正交性的调制系统，如广义码索引调制（generalized code index modulation，GCIM）系统、CIM系统、码索引调制-正交空间调制（code index modulation aided quadrature spatial modulation，CIM-QSM）系统、码索引调制-正交空间调制（code index modulation aided spatial modulation，CIM-SM）系统、脉冲索引调制（pulse index modulation，PIM）系统。     

基于三种干旱指标的朝阳市干旱特征分析

旱灾具有出现频率高、持续时间长、波及范围广等特点，本文运用降水距平百分率、Z指数、SPI标准化降水指数，对朝阳地区50a（1969～2018）干旱特征进行分析。结果表明：Z指数与SPI标准化降水指标得到的朝阳地区干旱特征情况基本一致，能较好地反映出该地区的干旱特征，朝阳地区1969～2018年自然灾害频繁发生，严重干旱年份主要集中在1980、1981、1982 年，与实际相符。     

Structure,stability and optical parameters of cobalt zinc borate glasses

In this study, the impact of cobalt oxide (CoO) on the structure, stability, linear and nonlinear optical parameters of B₂O₃–Na₂O–ZnO glasses was scrutinized. A series of glass system (ZnCoNaB-glasses) was successfully prepared through the melt quenching approach. Optical absorbance, reflectance, transmittance and FTIR spectroscopy were performed for all ZnCoNaB-glasses. The FTIR results showed that the BO₄ units are enhanced while nonbridging oxygens are decreased with further CoO addition. Furthermore, ZnO exists as four-coordinated [ZnO₄] units and these units decreased with further doping of CoO. These structural variations produce a decreasing impact in Urbach energy and nonlinear refractive index, meanwhile enhance the glass stability. Further, the metallization criterion (M) values indicate that our glass samples can be used for a new generation of nonlinear optical glasses. The preceding results can predict that the investigated ZnCoNaB-glasses will be utilized in versatile applications; especially optical switching and computing.     

Designing optical glasses by machine learning coupled with a genetic algorithm

Engineering new glass compositions have experienced a sturdy tendency to move forward from (educated) trial-and-error to data- and simulation-driven strategies. In this work, we developed a computer program that combines data-driven predictive models (in this case, neural networks) with a genetic algorithm to design glass compositions with desired combinations of properties. First, we induced predictive models for the glass transition temperature (T_g) using a dataset of 45,302 compositions with 39 different chemical elements, and for the refractive index (n_d) using a dataset of 41,225 compositions with 38 different chemical elements. Then, we searched for relevant glass compositions using a genetic algorithm informed by a design trend of glasses having high n_d (1.7 or more) and low T_g (500 °C or less). Two candidate compositions suggested by the combined algorithms were selected and produced in the laboratory. These compositions are significantly different from those in the datasets used to induce the predictive models, showing that the used method is indeed capable of exploration. Both glasses met the constraints of the work, which supports the proposed framework. Therefore, this new tool can be immediately used for accelerating the design of new glasses. These results are a stepping stone in the pathway of machine learning-guided design of novel glasses.     

Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility

The present study aimed to utilise Dicoccum wheat (DW), barley (BF) and soya flour (SF) in the development of low in vitro starch digestibility (IVSD) and estimated glycaemic index (EGI) PB. The BF and SF are mixed (1:1) (BFSF) and used to replace DW at 25%, 50% and 75% level and compared with 100% DW. The quality characteristics (rheological, physical, textural and chemical), IVSD and EGI of PB were determined. The incorporation of BFSF to DW increased the farinograph water absorption capacity (58.1%–64.2%) and mixing tolerance index (21-68 FU), and decreased the dough development time (4.3–2.8 min) and amylograph pasting properties, respectively. Further, the thickness, shear force and redness were decreased and lightness and yellowness increased. Based on the physico-sensory studies, 50% of BFSF along with emulsifier’s incorporation was optimum without affecting any sensory parameters and this PB had decreased IVSD (31) and EGI (54) when compared to the control 37 and 63, respectively.     

Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry-cured hams

In order to investigate the relationship between profile of myofibrillar proteins and tenderness among 2 kinds of Chinese hams (Jinhua and Xuanwei) and 3 kinds of European hams (Iberian, Serrano and Parma), shear force, myofibril fragmentation index (MFI), SDS-PAGE, carbonyls content and Raman spectroscopy were investigated. The shear force and salt content of Chinese hams were significantly higher than that of European hams, while moisture content was lower than that of European hams (p < 0.05). MFI values and SDS-PAGE profile revealed that the degradation of myofibrillar proteins in Chinese hams was lower than in European hams. In addition, Chinese hams showed significantly higher carbonyls content and β-sheet content compared with European hams, indicated that proteins aggregation intensively inhibited the degradation of myofibrillar proteins in Chinese hams. These results indicated that the higher shear force in Chinese style hams could be attributed to the lower moisture content and limited proteolysis.     

The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin

The content of bioactive compounds in spent coffee grounds (SGC) was studied. SGC were obtained from Coffea arabica beans of different roasting degrees (light and dark) and different geographical origins (Nicaragua, Columbia and Mexico) processed using four brewing methods (mocha, filtered, drip and infusion). The highest caffeine and chlorogenic acid contents were determined in filtered spent coffee extracts. All extracts of light roasted spent coffee grounds showed lower browning index levels in comparison to that from dark roasted spent coffee grounds. Generally, the highest content of total polyphenolic compounds and highest antioxidant capacity were determined in extracts prepared in drip. In conclusion, the results obtained in this study indicate that the spent coffee grounds produced of domestic levels, especially those obtained from filter coffeemaker, could be considered as a good source of natural antioxidants.     

Comparison of γ-aminobutyric acid accumulation capability in different mung bean (Vigna radiata L.) varieties under heat and relative humidity treatment,and its correlation with endogenous amino acids and polyamines

In this study, the accumulation of GABA and its inherent factors across different varieties of mung bean (Vigna radiata L.) in response to heat and relative humidity (HRH) were investigated. Results showed the average GABA content in mung bean varieties was increased 7.52 times following HRH treatment, and the black mung bean variety (A8) exhibited the highest GABA accumulation capability (1.76–84.57 mg per 100 g DW). From the perspective of GABA shunt metabolites, the free glutamic acid content of mung beans significantly decreased (P < 0.05) after HRH treatment and presented a significant correlation (P < 0.05) with GABA content. In polyamine degradation pathway, although the average levels of spermine and spermidine of mung bean varieties significantly decreased (P < 0.05) after HRH treatment, no significant correlation with GABA content was identified. Hence, the GABA accumulation was predominantly attributed to GABA shunt. Besides, free amino acids including glutamic acid, serine, ornithine, arginine and glycine in mung beans showed a significant positive correlation (P < 0.05) with GABA content and increment following HRH treatment, which suggested that mung beans enriched in these free amino acids might accumulate higher amounts of GABA after HRH treatment and be useful for industrial applications.