基于功频下垂控制的光伏并网发电系统惯量阻尼机理研究

针对光伏以低惯量、弱阻尼的特征大规模接入电网，给电网稳定性带来不利影响的问题，基于功频下垂控制的光伏并网发电系统，借鉴经典电气转矩分析法，从物理机制层面上分析影响系统惯量、阻尼以及同步能力的作用规律。研究结果表明对于控制参数的影响规律而言，惯量特性主要受功率环的比例系数Kp影响，且随Kp的增大而增强；阻尼特性受频率下垂系数Dp影响比较明显，且随Dp的增大而减弱；同步特性只受功率环的比例积分系数Ki影响，且随Ki的增大而增强。通过仿真验证了理论分析的正确性。     

高应力下花岗岩抗剪强度参数特征试验研究

为促进深部矿产资源的安全高效开采,基于取自程潮铁矿西区-395m水平的主要围岩花岗岩的试件,通过伺服试验系统开展高应力下的常规三轴压缩强度试验,研究花岗岩的破坏、强度和参数特征。研究结果表明:1)随着围压的增加,花岗岩的破坏形式由剪切破坏逐渐向剪切劈裂复合型破坏转变,破坏形态由单一破坏断面逐渐转变为多破坏断面,破坏断裂角逐渐减小。2)花岗岩的三轴强度和抗剪强度与围压的关系在低围压下基本均呈线性,在高围压下则均呈上凸的非线性。3)花岗岩抗剪强度参数具有明显的围压效应特征,具体表现为凝聚力和内摩擦角随着围压的增加分别呈逐渐增大和减小的趋势。结合Hoek-Brown准则对瞬态抗剪强度参数的确定进行了初探,结果表明参数推导值的变化趋势符合参数试验规律,但推导值与试验值存在一定的差异,说明Hoek-Brown准则在表征高应力下岩石三轴强度的非线性上仍存在局限,有待进一步研究。     

变厚度板中水平剪切波的传播特性分析

为研究超声导波在储罐壁板等变壁厚结构中的传播特性，建立了SH波在空间自由边界中的传播模型，基于各向同性弹性介质Navier-Stokes方程，推导了变厚度板中SH波的频散方程，分析了变厚度板中水平剪切波走时t与倾斜角θ间的相互作用关系；通过简谐点源的远场响应并引入板厚与传播位移的非线性关系，得出了变厚度板中SH波的远场响应方程。在此基础上，仿真分析和实验验证了水平剪切波在不同倾斜角变厚度板中的传播特性，结果表明：在变厚度板的薄端激励水平剪切波并沿结构表面传播时，无频散现象，且无波包分离现象；但随着变厚度板倾斜角θ增大，水平剪切波的走时和接收信号幅值均逐渐递减，且呈非线性关系。     

云南省澜沧老厂—孟连茶场地区成矿规律及找矿方向探讨

澜沧老厂—孟连茶场地区位于昌宁—孟连多金属成矿带，研究区域成矿规律对找矿突破有着重要指导意义。在综合分析研究地质背景、化探异常、矿产分布等特征的基础上，将该地区划分为老厂、拉巴、孟连矿（化）集区。老厂铅锌矿床是区域上的典型矿床，其在化探异常、矿床空间分布具有明显的低中高温成矿分带的特征。以该矿床分带特征入手，指出老厂矿（化）集区在地表以低温成矿元素为主，而拉巴、孟连矿（化）集区在化探异常、矿化特征均以低中温成矿元素为主，空间上分带特征不明显。该地区化探异常、矿（化）体分布特征，均表明区域上成矿温度、成矿标高由北至南均具从高到低的降低趋势，认为其可能与燕山期岩浆活动的差异性有关，指出老厂外围、拉巴深部是找矿的有利靶区。     

基于云概率密度分布估计的大坝监测数据分析

大坝运行监测易受自然环境和监测条件影响，存在时间和空间上的变异性，监测数据具有不确定性。以云理论的随机性和不确定性分析方法为基础，并与空间数据辐射思想相结合，建立了云滴概率密度分布估计模型，然后导出云概率密度分布函数，依据样本监测数据推求母体空间数据的分布特征，并设计了基于逆向云算法云变换的计算程序。分析陆浑水库1979~1999年测压管监测数据和位移变形数据的云概率密度分布特征和云数字特征，得出了20 a来大坝的数据分布特征和运行状态。监测数据分析结果表明，云概率密度分布估计不仅能有效合理地分析大坝的运行状态，而且能够依据云数字特征来判断监测状态和监测环境的异常变化。      

环保新标准的循环流化床锅炉改造分析

对循环流化床在脱硝、脱硫和除尘等方面环保技术路线进行了分析,权衡各项技术的利弊及经济因素,结合新颁布的火电厂大气污染物排放标准(GB 13223—2011),做出如下建议:半干旋转喷雾法脱硫工艺(SDA)和SCR结合使用后,氮氧化物的脱除效率可达到95%,循环流化床中高灰分的环境不适合使用SCR,SNCR的脱除效率虽然相对较低,但是通过调整还原剂的停留时间和与烟气的混合程度,脱硝效率可达70%以上,完全可以满足新环保标准的要求;石灰石-石膏湿法脱硫技术成熟,脱硫效率高,负荷适应性好,在循环流化床炉内脱硫的基础上外加该工艺,可以保证足够的脱硫效率;电袋组合式除尘器发挥了两种除尘器的技术优势,可以达到新标准的要求。     

Color preferences for different topics in connection to personal characteristics

Studies on color preferences are dependent on the topic and the relationships with personal characteristics, particularly personality, but these are seldom studied in one population. Therefore a questionnaire was collected from 1095 Dutch people asking for color preferences about different topics and relating them to personal characteristics. Color preferences regarding different topics show different patterns and significant differences were found between gender, age, education and personality such as being technical, being emotional or being a team player. Also, different colors were mentioned when asked for colors that stimulate to be quiet, energetic, and able to focus or creative. Probably, due to unconsciousness of contexts, many people had no color preference, a result that in the literature seldom is mentioned. Blue was the overall favorite color; however, most males chose for blue (25%) while most females had no color preference (18%). Black was the overall favorite color for clothing, mainly chosen by females (40%), while males primarily chose blue (27%). For building interiors subjects preferred white. For moods, subjects preferred white for being quiet or being able to focus, red for being energetic and had no color preference for being creative. It is concluded that color preferences are dependent upon the topic, and personal characteristics. The findings are important for architects, interior designers, fashion designers and product designers to have a basic idea of preferred colors for different objects by different types of people. © 2013 Wiley Periodicals, Inc. Col Res Appl, 40, 62–71, 2015     

A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

Residues of pesticides in food are influenced by processing such as fermentation. Reviewing the extensive literature showed that in most cases, this step leads to large reductions in original residue levels in the fermented food, with the formation of new pesticide by-products. The behavior of residues in fermentation can be rationalized in terms of the physical-chemical properties of the pesticide and the nature of the process. In addition, the presence of pesticides decrease the growth rate of fermentative microbiota (yeasts and bacterias), which provokes stuck and sluggish fermentations. These changes have in consequence repercussions on several aspects of food sensory quality (physical-chemical properties, polyphenolic content, and aromatic profile) of fermented food. The main aim of this review is to deal with all these topics to propose challenging needs in science-based quality management of pesticides residues in food.     

陕西煤灰纱出现的特征性规律与防治

煤灰纱严重影响纺织产品质量,同时也是难以解决的技术问题。文章分析了煤灰纱出现的特征性规律,试图找到防治煤灰纱的措施,从而找到切实可行的技术解决途径。     

The influence of different water types and brewing durations on the colloidal properties of green tea infusion

Green tea infusions were prepared with three different water types: distilled water, commercial mineral water and CaCl₂ added distilled water (at 20 mg L^?1). The impact of different water type on the colloidal particle parameters, namely size, polydispersity index (PDI) and zeta potential, was examined within 24 h. Our results indicate that distilled water green tea infusion (DWT) brewed at 80 °C for 5 min contained the smallest particles (242.17 ± 11.78 nm) as examined by dynamic light scattering (DLS). Moreover, DWT showed smaller size increase during the 24 h storage than that of mineral water tea and CaCl₂ added water tea infusion. The morphology characteristics of green tea infusion particles were visualised by transmission electron microscope (TEM) which revealed that green tea infusion particles had heteromorphic shapes. Our results suggest that mineral composition of water impacts the colloidal size and stability of green tea infusion. Additionally, DLS and TEM could be useful tools to provide colloidal information which is important to understand quality characteristics of green tea infusion during processing and storage.