信息技术对抑郁症心理调适的模式开发创新研究——基于VR沉浸技术的应用

随着科技的不断发展,虚拟现实技术(以下简称VR技术)也在不断的创新,VR技术在当今社会被广泛推崇,多个重要领域都发现了它的重要性,它在未来的发展趋势势必也会只增不减,现已逐渐将此技术应用到医学方面,该文通过高频发生的抑郁心理问题现状,结合SWOT分析方法,通过研究VR技术与抑郁症心理调适交叉结合的创新模式,推动VR技术在异常心理调适与数字化模式上的探索.     

Study on the Ballistic Performance of Multiply Wadded Through-the-thickness Angle-interlock Fabric Reinforced Composites

Applied Composite Materials - The paper presents a study on the ballistic performance of 3D woven wadded through-the-thickness angle-interlock fabrics (TTAI) fabric reinforced composites. Their...     

大埋深破碎顶板沿空留巷技术研究

为解决矿井大埋深工作面接续及安全生产问题,结合现场地质条件,采用了沿空留巷工艺优化实施方案,提出了关键技术工艺及要求,形成了一套完整的留巷技术方案,缓解了接续,保证了安全生产。     

Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action

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.     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

A high-throughput chaotic advection microreactor for preparation of uniform and aggregated barium sulfate nanoparticles

A high-throughput (105.5 g/h) passive four-stage asymmetric oscillating feedback microreactor using chaotic mixing mechanism was developed to prepare aggregated Barium sulfate (BaSO₄) particles of high primary nanoparticle size uniformity. Three-dimensional unsteady simulations showed that chaotic mixing could be induced by three unique secondary flows (i.e., vortex, recirculation, and oscillation), and the fluid oscillation mechanism was examined in detail. Simulations and Villermaux–Dushman experiments indicate that almost complete mixing down to molecular level can be achieved and the prepared BaSO₄ nanoparticles were with narrow primary particle size distribution (PSD) having geometric standard deviation, σ_g, less than 1.43 when the total volumetric flow rate Q_total was larger than 10 ml/min. By selecting Q_total and reactant concentrations, average primary particle size can be controlled from 23 to 109 nm as determined by microscopy. An average size of 26 nm with narrow primary PSD (σ_g = 1.22) could be achieved at Q_total of 160 ml/min.     

纯净美妆产品的设计理念

以消费者、行业专家、各品牌商以及全球各个美妆相关行业对纯净美妆的认识为依据,从配方设计、关键的原料筛选、生产过程、包材选择以及测试评估等方面,对如何实现纯净美妆产品进行了较为详细的阐述,无疑为纯净美妆的标准建立和定义提供很好的参考.     

Spatial–Temporal Fusion Based Path Planning for Source Seeking in Wireless Sensor Network

International Journal of Wireless Information Networks - Source seeking problem has been faced in many fields, especially in search and rescue applications. We proposed a virtual structure-based...