Computational and experimental study of dental resin composites with high filler content

Journal of Materials Science - Nanocomposites have been used in various industries due to their excellent properties. For some of them, high filler content (over 50 wt%) is beneficial to improving...     

Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food

Food Science and Biotechnology - The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity,...     

Multi-UAV Collaborative Wireless Communication Networks for Single Cell Edge Users

Mobile Networks and Applications - Due to fast deployment, strong survivability and flexible scheduling, multiple unmanned aerial vehicles (UAV) can synergistically optimize the trajectory and...     

微通道板表面羟基化工艺研究北大核心

研究了3种微通道板基底羟基化的方法,测量了羟基化处理后微通道板基底表面水接触角及通道端面的形貌变化,分析了各种方法中微通道板基底的亲水性和腐蚀情况。实验结果表明:氨水双氧水溶液对基体表面的亲水性能提升不大,NaOH溶液对基体有腐蚀作用,经食人鱼溶液处理的基体表面亲水性明显提高且无腐蚀作用。研究了微通道板在食人鱼溶液中的浸泡时间和浸泡温度对表面亲水性的影响。结果表明:随着浸泡温度的增加,微通道板表面水接触角先减小后增大,当温度为80℃时达到极小值,浸泡时间对微通道板表面的亲水性影响不大。最终确定了微通道板表面羟基化工艺:浸泡温度为80℃,静置时间为20~60 min。     

Self-healing,elastic and deformable novel composite phase change polymer based on thermoplastic elastomer SEBS for wearable devices

Journal of Materials Science - Form-stable composite phase change materials (C-PCMs) prepared by microencapsulation method and porous matrix adsorption method need for compression molding after...     

龙窑结构古法烧制建盏分析

建盏的艺术特色是丰富而多元的,其中最明显的就是釉色的多变性,这主要是建盏用料配比不同所致,也可能是窑炉内条件的不同所致,例如温度、湿度和气氛等。柴烧技术发展历史悠久,与建盏文化发展的历程相同,即便是在各种先进技术盛行的新时代背景下,这种柴烧技术仍会展示出个性化的艺术美感,这主要因为建盏烧制过程中充满了不确定性。而窑炉烧制技术中"入窑相同,出窑多彩"的壮观景观就是由此形成,建盏在物质丰富而多元的新社会环境中,依然发挥着充满个性化的独特美感。     

Fresh beef tumbling at different post-mortem times to improve tenderness and proteolytic features of M. longissimus lumborum

The aim of this study was to determine the effects of tumbling at different post-mortem times on the proteolytic features and quality attributes of beef loins (M. longissimus lumborum). Loins (n = 12) were cut into 4 sections and assigned to tumbling at 1, 6 or 11 days post-mortem or non-tumbled control. Upon tumbling, additional ageing was applied to a common post-mortem time of 16 days. In general, tumbling had no considerable impacts on water-holding ability of samples. Tumbling resulted in an immediate decrease in shear force values (WBSF) of beef samples. Tumbling at 1 day post-mortem with no ageing had similar WBSF compared to the non-tumbled controls at 16 days (P > 0.05). With ageing, tumbling increased amounts of protein degradation, myofibrillar fragmentation and calpain-1 autolysis of samples. These results suggest that early post-mortem tumbling coupled with ageing can synergistically impact the tenderness development of beef loins and shorten the necessary ageing period.     

An Improved Approach for Spatial and Temporal Individual Risk Assessment Considering Synergistic Effects of Multiple Fires Occurred Sequentially

Fire Technology - The current research on individual risks mainly focuses on the individual risk considering a single fire or the spatial distribution of multiple fires. It is more realistic to...