鄂尔多斯盆地延长组致密砂岩储层微观孔喉特征差异及其成因

为分析不同沉积与成岩作用改造下致密砂岩储层的孔喉类型及其参数差异，利用物性、铸体薄片、扫描电镜、恒速压汞、图像粒度与X衍射实验结果，对比了鄂尔多斯盆地合水地区延长组长8储层和薛岔地区延长组长6储层的孔喉类型，定量评价了孔喉参数，揭示了形成原因。结果表明，合水地区长8储层孔隙更为发育，粒间孔、溶蚀孔、晶间孔和微孔、弱压实成因缩颈状喉道和溶蚀成因、粘土胶结成因管束状喉道含量高；薛岔地区长6储层的孔隙类型少且发育程度较差，压实成因片状、弯片状喉道含量高。两个区块的孔隙参数差异小，喉道参数差异大，前者大喉道更为发育，喉道差异大，孔喉比大，对渗透率起贡献的喉道分布范围更宽。相同渗透率条件下，前者的平均喉道半径、主流喉道半径和孔喉比大于后者。沉积水动力条件、粒度、碎屑组分、填隙物、成岩作用类型及其改造程度是两个研究区孔隙发育程度不同、喉道类型差异和孔喉参数表现出不同特征的主要原因。     

Taste matters most: Effects of package design on the dynamics of implicit and explicit product evaluations over repeated in-home consumption

Package design influences consumers’ expectations of a product’s sensory properties and expected healthiness and/or tastiness, and potentially also changes actual product perception during consumption. The robustness of these effects is far from clear, however. This study investigated the influence of package cues signalling either hedonic or healthy product properties on expectations and subsequent product evaluation over repeated consumption.In a between-subjects design, 92 participants evaluated product expectations and taste perceptions of a chocolate-sesame flavoured biscuit with a package emphasizing either its healthy (n = 44) or hedonic (n = 48) aspects, both at a central location (CLT) and during six home use tests (HUT), using both explicit (questionnaires) and implicit (IAT) measures.Package design significantly affected (p < 0.05) consumers’ expectations of the product. They expected the biscuit to be tastier, less attractive and less healthy in the hedonic package condition, and less tasty, more attractive and healthier in the healthy package condition. However, these effects did not transfer to actual product evaluations upon tasting, either blind or tasting in combination with viewing the package during the HUTs. Implicit attitudes did change as a result of repeated exposures, depending on the package consumers were provided with, indicating product-package interactions over time (p < 0.05).In conclusion, package design influences product expectations and associations with its healthiness and attractiveness, which is of relevance in product choice and purchase settings. However, at the stage of (repeated) consumption, intrinsic (sensory) properties become the dominant drivers of products’ sensory and hedonic evaluations, and the impact of package cues seems less potent.     

高低温循环及对称冲击耦合加载下 炸药的安全性研究

基于一级轻气炮加载装置，研究了高低温循环及对称冲击耦合加载下某黑索今(RDX)基含Al炸药的安全性，计算了缺陷处的内能等参数。结果表明:高低温循环后，炸药试样出现可见的孔隙。对称碰撞加载后，不经高低温循环的试样未发生点火，应力加载峰值为835 MPa，加载时间为35 μs；而经历高低温循环的试样出现点火，点火前应力为242 MPa，加载时间11 μs。高低温循环所产生的缺陷是导致炸药点火的重要原因。     

Cloud based cyber-physical systems: Network evaluation study

In recent years, the Industry 4.0 concept brings new demands and trends in different areas; one of them is distributing computational power to the cloud. This concept also introduced the Reference Architectural Model for Industry 4.0 (RAMI 4.0). The efficiency of data communications within the RAMI 4.0 model is a critical issue. Aiming to evaluate the efficiency of data communication in the Cloud Based Cyber-Physical Systems (CB-CPS), this study analyzes the periods and data amount required to communicate with individual hierarchy levels of the RAMI 4.0 model. The evaluation of the network properties of the communication protocols eligible for CB-CPS is presented. The network properties to different cloud providers and data centers’ locations have been measured and interpreted. To test the findings, an architecture for cloud control of laboratory model was proposed. It was found that the time of the day; the day of the week; and data center utilization have a negligible impact on latency. The most significant impact lies in the data center distance and the speed of the communication channel. Moreover, the communication protocol also has impact on the latency. The feasibility of controlling each level of RAMI 4.0 through cloud services was investigated. Experimental results showed that control is possible in many solutions, but these solutions mostly cannot depend just on cloud services. The intelligence on the edge of the network will play a significant role. The main contribution is a thorough evaluation of different cloud providers, locations, and communication protocols to provide recommendations sufficient for different levels of the RAMI 4.0 architecture.     

C反应蛋白和降钙素原指导高危新生儿预防性应用抗生素的效果、安全性和经济性分析

目的:评价应用C反应蛋白（C reaction protein，CRP）和降钙素原（procalcitonin，PCT）指导高危新生儿预防性应用抗生素的效果、安全性和经济性。方法:选取2015年7月至2017年1月慈溪市妇幼保健院收治的高危新生儿124例作为研究对象，随机数表法分为对照组（62例）和实验组（62例），对照组患儿均给予预防性应用抗生素治疗，实验组根据CRP和PCT选择性应用抗生素。比较两组患儿的细菌培养阳性率、脓毒症发生率以及不良反应发生率。结果:两组患儿的CRP和PCT水平和阳性率间均不存在统计学差异（t/χ2=0.299，-0.461，0.292，0.544，0.186，P=0.766，0.646，0.589，0.461，0.666）。两组患儿治疗前后的菌培养阳性率间均不存在统计学差异（χ2=0.040，0.287，P=0.842，0.592）；两组治疗后的菌培养阳性率均明显低于治疗前（χ2=47.825，40.367，P=0.000，0.000）；两组患儿脓毒症的发生率分别为12.90%和14.52%，差异无统计学意义（χ2=0.068，P=0.794）。实验组的NICU治疗和住院时间、机械通气时间以及治疗费用均显著低于对照组（t=2.904，2.729，2.152，5.337，P=0.004，0.007，0.033，0.000），两组的机械通气率间无统计学差异（χ2=0.372，P=0.542）。对照组患儿不良反应发生率为19.35%，明显高于实验组的6.46%（χ2=4.593，P=0.032）。结论:应用CRP和PCT指导高危新生儿预防性应用抗生素的效果与普遍性应用相似，可以明显减少治疗时间和治疗费用，明显降低治疗相关不良反应。     

APP软件性能效率研究

性能效率是APP软件的重要质量属性，但目前缺乏APP软件性能效率的通用模型。分析了APP软件的性能特征，基于ISO/IEC 25010标准提出了APP软件的性能效率模型，定义了APP软件性能效率的子特性和度量指标。基于提出的APP软件性能效率模型，通过实验对APP软件的性能效率进行了度量及相关分析。     

A comparison study into low leak rate buoyant gas dispersion in a small fuel cell enclosure using plain and louvre vent passive ventilation schemes

Hydrogen, producing electricity in fuel cells, is a versatile energy source, but with risks associated with flammability. Fuel cells use enclosures for protection which need ventilating to remove hydrogen emitted during normal operation or from supply system leaks. Passive ventilation, using buoyancy driven flow is preferred to mechanical systems. Performance depends upon vent design, size, shape, position and number. Vents are usually plain rectangular openings, but environmentally situated enclosures use louvres for protection. The effect of louvres on passive ventilation is not clear and has therefore been examined in this paper. Comparison ‘same opening area’ louvre and plain vent tests were undertaken using a 0.144 m³ enclosure with opposing upper and lower vents and helium leaking from a 4 mm nozzle on the base at rates from 1 to 10 lpm, simulating a hydrogen leak. Louvres increased stratified level helium concentrations by typically in excess of 15%. The empirical data obtained was also used in a validation exercise with a SolidWorks: Flow Simulation CFD model, which provided a good qualitative representation of flow behaviour and close empirical data correlations.     

基于模糊综合评判和层次分析法的中子管故障风险评估

中子管是一种用途广泛的关键部件，然而目前国产中子管的可靠性水平与国外相比还有一定差距，难以满足各行业的使用需求。本文分析了中子管的主要故障模式，采用模糊综合评判和层次分析法对中子管故障进行了多级模糊综合评判，并对中子管故障风险进行了评估。结果表明，中子管总体故障风险水平中等，故障风险前3位的部件为靶、氘氚储存器和加速极，在设计和使用中应重点关注靶释放氦气，靶膜氧化，氘氚储存器吸气剂局部破损，绝缘瓷管破损，加速极离子加速、聚焦不稳定等故障。     

Cold plasma processing of milk and dairy products

BackgroundThermal pasteurization and sterilization are predominantly used in the dairy industry due to their efficacy in improving the product safety and shelf life. However, heat treatment can cause undesirable protein denaturation, non-enzymatic browning, loss of vitamins and volatile flavor compounds, freezing point depression, and flavour changes. Cold plasma is a non-thermal technology that has gained attention in recent years as a potential alternative method for chemical and thermal disinfection in foods using ambient or moderate temperatures and short treatment times.Scope and approachThis review aims to describe the fundamentals, parameters, and technology on cold plasma, discussing the critical processing factors involved in this technology. Also, it describes the mechanisms of microbial inactivation and provides an overview of the effects of non-thermal plasma on the quality of dairy products, considering a physicochemical, sensory and microbiology perspective.Key findings and conclusionsCold plasma uses less aggressive mechanisms of action to the milk matrix when compared to the techniques currently used, and has shown an excellent performance on the elimination of pathogenic and spoilage microorganisms besides maintaining, in many cases, the nutritional, functional, and sensory characteristics of the product.