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21.
基于风险思维,从实验室和客户角度对合同评审过程中遇到的重要环节进行分析,提出具有针对性的应对措施,为合同评审提供参考,降低风险发生的可能性和风险发生而导致损失的程度。 相似文献
22.
Xiaoqin Yang Huy Q. Ta Huimin Hu Shuyuan Liu Yu Liu Alicja Bachmatiuk Jinping Luo Lijun Liu Jin-Ho Choi Mark H. Rummeli 《Advanced functional materials》2021,31(38):2104340
In this study, in situ transmission electron microscopy is performed to study the interaction between single (monomer) and paired (dimer) Sn atoms at graphene edges. The results reveal that a single Sn atom can catalyze both the growth and etching of graphene by the addition and removal of C atoms respectively. Additionally, the frequencies of the energetically favorable configurations of an Sn atom at a graphene edge, calculated using density functional theory calculations, are compared with experimental observations and are found to be in good agreement. The remarkable dynamic processes of binary atoms (dimers) are also investigated and is the first such study to the best of the knowledge. Dimer diffusion along the graphene edges depends on the graphene edge termination. Atom pairs (dimers) involving an armchair configuration tend to diffuse with a synchronized shuffling (step-wise shift) action, while dimer diffusion at zigzag edge terminations show a strong propensity to collapse the dimer with each atom diffusing in opposite directions (monomer formation). Moreover, the data reveals the role of C feedstock availability on the choice a single Sn atom makes in terms of graphene growth or etching. This study advances the understanding single atom catalytic activity at graphene edges. 相似文献
23.
Zhou Songqing Liang Jianjun Hu Huawen Xiao Hanning Li Guiyu 《Journal of Materials Science》2022,57(11):6249-6265
Journal of Materials Science - The unsatisfactory high-temperature performance of commonly used silicon carbide (SiC)-based ceramics calls for a novel approach for their reinforcement. We present... 相似文献
24.
Xiao-Mei Sha Li-Jun Zhang Wen-Mei Chen Guang-Yao Wang Jin-Lin Li Zi-Zi Hu Zong-Cai Tu 《International Journal of Food Science & Technology》2022,57(3):1573-1586
Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin. 相似文献
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26.
Xiao Zhu Chen Yanxun Jiang Hongbo Hu Zhenzhen Lui John C. S. Min Geyong Dustdar Schahram 《Wireless Networks》2022,28(7):3305-3322
Wireless Networks - Unmanned aerial vehicles (UAV) have been widely used in various fields because of their high mobility and portability. At the same time, due to the rapid development of... 相似文献
27.
Hu Zhaoyang Suo Xufei Shen Yongxing Jiang Yu-Xi Cheng Jun-Bo 《International Journal of Fracture》2022,235(2):231-242
International Journal of Fracture - Adiabatic shear band (ASB) is one of the most important failure modes under high strain-rate deformation. In this work, we propose a hybrid damage model to... 相似文献
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Feng Yingrui Hu Kang Zhang Min Ding Wei Kong Xiangkai Sheng Zhigao Liu Qiangchun 《Journal of Materials Science》2022,57(1):204-216
Journal of Materials Science - Rationally designing microwave absorption materials with highly efficient and tunable bandwidth is in great demand but remains a huge challenge. In this study,... 相似文献
30.
Miao Hu Xiaoqian Du Guannan Liu Shuang Zhang Haibo Wu Yang Li 《International Journal of Food Science & Technology》2022,57(7):3892-3902
The effects of soybean variety and germination time on structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk were comprehensively investigated. The results showed that the antioxidant activity increased with increasing germination time. The content of antinutritional factors decreased with increasing germination time. Soybean varieties with the lowest tannin and trypsin inhibitor content were DN690 and HJ1. Lipoxygenase activity and phytic acid content showed no significant differences among soybean varieties. The content of α-helices and β-turns in soybean protein decreased with increasing germination time, while the content of β-sheets was increased. Soybean protein was progressively broken down into smaller molecular peptides during the germination process. The digestion and content of soluble protein in soymilk increased with germination. In summary, we show that germination is an effective, cheap, and green method that improves the functional properties of soybean and soymilk. 相似文献