5G NTN关键技术研究与演进展望

5G非地面网络（non-terrestrial network,NTN）技术是5G通信系统面向卫星通信和低空通信等新应用场景的重要技术，标志着5G技术应用从陆地通信走向了空间通信。首先分析了5G NTN和地面5G的差异点，包括网络架构、时频同步、HARQ和移动性管理等。进而介绍了3GPP Release 17的5G NTN标准进展及关键技术点与3GPP Release 18的5G NTN增强技术。最后展望了未来空、天、地一体化的技术演进。通过对5G NTN技术研究和标准分析，明确了5G和卫星通信融合的技术路线，并为后续6G空、天、地融合系统研究和设计提供基础。     

离子型稀土矿山淋洗及尾水富集试验研究

对浸矿后离子型稀土原地浸矿场采用清水进行淋洗，在184天的清水淋洗过程中，尾水氨氮值从最开始的507mg/L，降低至140mg/L，淋洗尾水pH4.52~3.10。淋洗尾水采用两级反渗透膜分离，既回收有价资源稀土，又能使出水氨氮达标。结果表明，产水氨氮浓度稳定低于15mg/L，对稀土的截留率高于98.25%，浓水中稀土离子平均浓度313.4mg/L，可进一步回收稀土资源。     

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.     

雷芬那辛的合成工艺研究

以联苯-2-基氨基甲酸哌啶-4-基酯(SM-1)为起始物料，经亲核取代、脱苄基、和4-甲酰基苯甲酸脱水反应生成酰胺中间体，最后和哌啶-4-甲酰胺脱水反应先形成希夫氏碱再经三乙酰氧基硼氢化钠还原制备雷芬那辛。通过对反应条件的控制及纯化，所得产品纯度为99.5%,总收率为45.7%,目标产物的化学结构经质谱和核磁共振确证。该工艺反应条件温和、操作简便，为雷芬那辛的合成提供了一种新选择。     

南水北调中线总干渠藻类的生态调度

南水北调中线总干渠无在线调蓄水库,对藻类生态调度过程中出现的问题开展生态调度实现策略和实施方式研究。主要实现策略包括:划定自身的调蓄区,隔离生态调度对下游的影响;采用高效的渠池运行方式,减少生态调度时蓄量的反复调整;综合考虑安全、快速、平稳等需求,设定生态调度实施进程和方式。具体实施方式包括:将总干渠划分为流速调控区、调蓄区和正常运行区,分别实施等体积、控制蓄量和闸前常水位方式运行;将生态调度过程划分为充水阶段和泄水阶段,基于流速调控目标值、持续时长和水位降幅约束条件,确定各阶段时长和各分区的闸门群调控方案等。基于2018年3月输水工况,采用明渠一维非恒定流模型,仿真总干渠上游15个渠池的藻类生态调度过程。结果表明,生态调度可在3.5 d内完成,各渠池的平均流速由0.48 m/s增至0.93 m/s,持续时间超过2 h。在整个生态调度过程中,水位变化平稳,水位变幅符合安全阈值要求,下游渠道的正常运行未受生态调度明显影响。