Evolution of oxidative and structural characteristics of proteins,especially lipid transfer protein 1 (LTP1) in beer during forced-ageing

The evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1), in beer during forced-ageing was examined. The oxidative characteristics of beer and proteins were evaluated by DPPH radical scavenging activity and ABTS radical cation scavenging activity. Results showed that the levels of proteins, thiols, LTP1 and antioxidant activity decreased gradually. This was accompanied by the degradation of macromolecular proteins in beer during forced-ageing. Results from circular dichroism (CD), Fourier-transform infrared spectroscopy (FTIR), surface hydrophobicity (S₀) and ζ-potential further indicated that the secondary and tertiary structure of LTP1 changed drastically during forced-ageing, with the reduction of the S₀, α-helix and β-sheet contents and the increase in negative ζ-potential and random coil. Thus, the proteins, especially LTP1, might play important roles in maintaining oxidative stability of beer.     

基于组合双向拍卖的云资源调度方法

针对跨数据中心的资源调度问题，提出了一种基于组合双向拍卖（PCDA）的资源调度方案。首先，将云资源拍卖分为三个部分：云用户代理报价、云资源提供商要价、拍卖代理组织拍卖；其次，在定义用户的优先级及任务紧迫度的基础上，在拍卖过程中估算每一个工作发生的服务等级协议（SLA）违规并以此计算云提供商的收益，同时每轮竞拍允许成交多项交易；最终达到根据用户等级合理分配云资源调度的效果。仿真实验结果表明该算法保证了竞拍成功率，与传统一次拍卖成交一项的组合双向拍卖方案相比，PCDA在竞拍时间段产生的能耗降低了35.00%，拍卖云提供商的利润提高了约38.84%。     

Study on downward flame spread over extruded polystyrene foam in a vertical channel: Influence of opening area

Experimental methods and theoretical analysis are employed to investigate effects of channel opening area on downward flame spread characteristics of extruded polystyrene (XPS) thermal insulation materials on building facade. The average flame height first drops and then rises as dimensionless opening area (the ratio of sidewall opening area to sidewall area, ie, S^*) increases. As S^* rises, both the average and maximum temperature of the curtain wall decrease, and the decreasing of the average temperature is linear. XPS surface temperature history can be divided into four stages, ie, inapparent rising stage (preheating), significant rising stage (melting), dropping stage (pyrolysis), and rerising stage (ignition). The preheating length first rises and then drops as S^* increases. The XPS flame spreads steadily at the early period while acceleration occurs at the later period. For different opening areas, the difference in spread distance history is not apparent in the early stage while this difference is significant in the later stage. The flame spread rate (V_f) first increases and then decreases as S^* rises. A downward flame spread model for XPS in vertical channel with openings is built. The varied trend of V_f predicted using this model corresponds to the experimental result.     

Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage

The effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin (Lupinus angustifolius) flour was roasted, then hydrated to match the moisture content of beef meat. The beef sausage samples were manufactured for six treatments by replacing beef with hydrated lupin flour from 0% to 36% (w/w). Proximate analysis revealed that carbohydrate (dietary fibre) level was increased from 9.62% to 19.31%, whereas fat content was decreased from 11.62% to 7.91%. Inclusion of lupin flour increased the meat emulsion stability (fluid released decreased from 9.35% to 1.53%) and decreased cooking loss from 22.70% to 14.30%. Softer texture and greater adhesiveness were observed in lupin-incorporated formulations. Sensory evaluation indicated no significant difference between control and 12% lupin-enriched beef sausage formulation in appearance, aroma, flavour and overall liking, suggesting lupin flour can be added to beef sausage at this level without compromising consumer acceptance.     

“双一流”背景下专业基础课程培养创新人才

在“双一流”背景下,结合我校“工学并举”的办学特色,于电子技术基础专业课程中探索创新人才培养方法。根据“双一流”建设要求,更新教师和学生的观念,引导学生自主学习、主动实践、主动探索；采用“互联网+课堂”的教学模式,利用“课前(预习+问题)+课上(讲授+讨论)+课后(复习+举例)+课余(大作业+竞赛)”的互动模式；引入相关科技前沿,注重启发式教学,应用案例教学法,创设问题情境,开阔学生视野,培养学生的创新意识。通过科技竞赛等活动,促进学生的自主学习能力和实践能力,培养他们敢于尝试不怕失败的创新精神。     

Adsorption of Pb and Cd in rice husk and their immobilization in porous glass-ceramic structures

Rice husk, an agricultural waste, is abundantly available in many countries such as China, India, Brazil, US, and South East Asia. Despite the massive production of rice husk, it is mainly disposed to landfill. In this work, utilization of rice husk for a potential waste-water treatment is evaluated, along with subsequent encapsulation of the adsorbed heavy metals (Pb and Cd) inside a porous glass-ceramic. Vitrified bottom ash (another source of waste) was mixed with foaming agents in dif- ferent weight ratios (40:60, 50:50, and 60:40) to prepare a glass matrix for encapsulation of Pb-/Cd-loaded rice husk. It was shown that using 40 wt% vitrified bottom ash with 60 wt% foaming agents leads to a foam glass with the best pore size distribution. Therefore, this batch was further mixed with 70 volume% (5 wt%) heavy metal-loaded rice husk and was heat-treated at 750°C for 3 hours. The final glass-ceramic porous structure was char acterized using SEM, XRD, compression test, and it was shown that it is safe to be used as it passes the EN12457-2 leaching test.     

基于最小方差的声线跟踪自适应分层算法

针对高精度水声定位系统中定位精度与计算量相互矛盾的问题,提出了基于最小方差的声线跟踪自适应分层算法。该算法根据声速在有限范围内规律变化的特点,对声速剖面全局搜索,通过各段声速散点到其拟合直线的总方差表示拟切分段与原始声速剖面的差别,利用最大差别找出最佳切分点,保留原始声速剖面特征,实现对声速剖面的简化。实验结果表明,该算法在保证定位精度的同时能够提高计算效率,具有良好的工程应用价值。     

基于等切共轭的弧齿锥齿轮差曲面建立与解析

对弧齿锥齿轮提出了一种新的共轭求解方法，来更方便地求解共轭小轮的齿面方程，在此基础上进行了齿面接触分析。在分析过程中提出了一种新的ease-off差曲面计算方法，即用对应点的转角误差替代直线误差进行差曲面求解，使得传动误差解析、齿面修形量的确定更为直观和准确。提取了ease-off曲面上的差曲线，以方便地确定出接触路径和边缘接触点。根据全程差曲线得到了齿面接触印痕分布情况。