Thiol-Functionalized Covalent Organic Frameworks as Thermal History Indictor for Temperature and Time History Monitoring

Various products, including foods and pharmaceuticals, are sensitive to temperature fluctuations. Thus, temperature monitoring during production, transportation, and storage is critical. Facile indicators are required to monitor temperature conditions via color changes in real time. This study aimed to prepare and apply thiol-functionalized covalent organic frameworks (COFs) as a novel indicator for monitoring thermal history and temperature abuse. The COFs underwent obvious color changes from bright yellow to purple after exposure to different temperatures for varying durations. The reaction kinetics are analyzed under isothermal conditions, which reveal that the order of reaction rates is k_−20°C < k_4°C < k_20°C < k_35°C < k_55°C. The activation energy (E_a) of the COFs is calculated using the Arrhenius equation as 50.71 kJ moL⁻¹. The COFs are capable of sensitive color changes and offer a broad temperature tracking range, thereby demonstrating their application potential for the monitoring of temperature and time exposure history during production, transportation, and storage. This excellent performance thermal history indicator also shows promise for expanding the application field of COFs.     

Flash Lamps as Ignition and Initiation Sources of the VS-2 Pyrotechnic Composition

In the present work it is found that the pyrotechnic composition VS-2 can be initiated with flash lamps IFC-500 and EVIS. VS-2 pyrotechnic composition contains 90% of mercury（Ⅱ） 5-hydrazinotetrazolate perchlorate and 10% of optically transparent copolymer of 2-methyl-5-vinyltetrazole and methacrylic acid （PVMT）. We have found that the flash lamps make it possible to initiate combustion of VS-2 composition with its transition to detonation both in cylindrical charges placed in brass caps of 5 mm diameter and 2 mm high， and film charges with 10 mm×80 mm in size and surface weights of 60 mg·cm^-2 and 90 mg·cm^-2， showing ignition delay times 10 μs and 3 μs， respectively. We also measured detonation velocities for VS-2 composition film charges， which were 4375-4505 m·s^-1 （of the charge being surface mass 60 mg·cm^-2） and 4221-4281 m·s^-1 （of the charge being surface mass 90 mg·cm^-2） and their blasting action on the aluminum plate. The depths of the normal shock wave imprints at the charge-barrier interface were 0.6-0.7 mm （for surface mass of the film charges 60 mg·cm^-2） and 1.2-1.3 mm （for surface mass of the film charges 90 mg·cm^-2）.     

当代平面设计中色彩表现的发展趋势探究

目的 探讨新时期下平面设计中色彩表现的发展方向，继而有效提升作品质量，使作品获得最广泛的认可。方法 首先对平面设计中色彩元素的特性和重要性进行分析，然后结合多个实例，就简约化、人性化、传统化等色彩表现发展趋势进行总结。结论 色彩是平面设计中不可或缺的重要元素。近年来，伴随着时代变化和社会发展，色彩表现的方法和风格也更加丰富。设计者只有通过对发展趋势的研判和预测，才能真正做到与时俱进，创作出当代人喜闻乐见、又彰显着鲜明个性化风格的佳作。     

基于RGB颜色信息聚类的光谱反射率重建

针对光谱反射率研究中因训练样本数据量大造成的冗杂等问题，提出了一种基于RGB信息进行聚类的样本分类方法。首先对颜色进行聚类并确定聚类个数，后对每一类光谱反射率使用BP神经网络分别进行重建。对于实验结果，使用ΔE₀₀、均方根误差（RMSE）以及适应度系数等标准进行评价，同时与主成分分析算法进行对比。从实验分析可得出，在聚类数目为7时光谱反射率重建效果最好，这时的平均CIE2000的色差为0.836，平均RMSE为0.0149，平均适应度系数为99.82%，并且，在最后对重建色差较大的色块进行了优化处理。实验证明，颜色聚类方法可以很好的应用于光谱反射率重建。     

Establishment of a color tolerance for yarn-dyed fabrics from different color-depth yarns

Yarn-dyed fabric is often woven from warp and weft yarns in the same color depth to ensure a uniform color appearance. The difference in color depth between warp and weft tends to result in the uneven color of the yarn-dyed fabric. This article aims to establish a color tolerance for yarn-dyed fabric that can be woven with a qualified color appearance but from the warp and weft yarns in different color depths. A total of 27 yarn-dyed fabric samples in three color series (red, yellow, and blue) were evaluated by using the yarn-dyed fabric from warp and weft yarns in the same color depth of 2% (on weight of fabric, owf) as the standard. Visual assessment and instrumental measurement of color were carried out to establish the color tolerance ellipse that was defined as CMC (Color Measurement Committee) color differences (2:1) of no more than 1.00. It was found that the color strengths (K/S) and color differences (ΔE_CMC(2:1)) of these fabric samples for each color series had linear relationships with the color depths of warp and weft yarns. The color tolerance ellipses indicated that, even though the warp and weft yarns had an apparent color difference, they could be woven in fabrics with relatively uniform color appearance and meet the requirements for yarn-dyed fabric. This work provided valuable insight into the production of qualified yarn-dyed fabrics from unqualified dyed yarns.     

海蜇Ⅰ型胶原蛋白的提取及结构特性研究

以海蜇为原料，采用盐酸-胃蛋白酶法提取胶原蛋白，并通过聚丙烯酰胺凝胶电泳（SDS-Polyacrylamide gel electrophoresis，SDS-PAGE）、紫外光谱（UV-visible spectroscopy，UV）、氨基酸分析、红外光谱（Fourier-transform infrared spectroscopy，FTIR）、圆二色谱（Circular dichroism，CD）以及扫描电镜（Scanning electron microscope，SEM）对其结构特性进行了系统全面的研究。结果显示，海蜇胶原蛋白在135 kDa左右有一条α-链，在245 kDa以上有一条β-链和γ-链，紫外吸收峰在233 nm处，符合I型胶原蛋白的特征，其亚基组成可能为[α₁(I)]₃。海蜇胶原蛋白中含量最高的氨基酸为甘氨酸，占氨基酸总量的25.99%，且含有15.94%的亚氨基酸。红外光谱和圆二色谱均表明海蜇胶原蛋白分子排布紧凑，具有主要由氢键构成的完整三螺旋结构。扫描电镜结果显示海蜇胶原蛋白具有多层聚集、以纤维为主的无规则网状结构。     

A general framework to study the price‐color relationship in paintings with an application to Mark Rothko rectangular series

We propose a general framework to study the relationship between the price of a painting and its color‐related attributes. To this end we focus on four key aspects: dominant colors, features of the color palette, color harmony, and color emotions. We demonstrate the usefulness of this approach with an example based on Mark Rothko's post‐1950 paintings (the “rectangular” series), and auction data from the 1994 to 2018 period. We identify two distinct price‐color regimes in Rothko's market: (a) [1994‐2005], a period in which prices are explained mainly by the growing popularity of the artist regardless of the color attributes of the paintings sold; and (b) [2006‐2018], a period in which color‐related attributes explain most of the prices. Furthermore, we find that in this second period, the dominant colors and the diversity of the color palette, are by far the most relevant attributes that influence the price; color harmony and color emotions hold almost no explanatory power during this period. Finally, we propose a new metric based on the Herfindahl Index to describe color diversity; this metric seems to be promising at characterizing the effect of the color palette on the price of a painting.     

Color determinants of surface stratification

Although color plays a crucial role in the demarcation of surfaces in the visual field, its role in depth perception is not well understood. Certain special effects of color on depth perception that arise from optical factors such as chromatic aberration (chromostereopsis) have been studied, but less is known about the role of perceptual factors of color in determining depth relations. The present study explores the role that the different attributes of color such as hue, chroma, and lightness play in the stratification of surfaces in depth. In two experiments, subjects manipulated specific dimensions of colors (hue, chroma, lightness, and whiteness) while making judgments of coplanarity of either two or more abutting surfaces. The results demonstrate that for surfaces to appear coplanar, their lightness has to be proportional to the natural (intrinsic) lightness of the hues. No meaningful effects of chroma, whiteness, or blackness were found in depth stratification. The results suggest a primary role of the natural lightness of hues in depth perception.     

Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu

Wuliangye is one of the most famous brands of baijiu in China. The typical flavours of Wuliangye baijiu are mainly formed by the multifarious enzymes in fermentation starter (Baobaoqu, BBQ). As the enzymes remained poorly understood, the detailed enzymatic composition of BBQ was analysed by metaproteomics for the first time. It is worth noting that the enzymes from plant, animals and micro-organisms were detected together and oxidoreductases were the dominant enzymes. Next, the analysis of function showed that the enzymes were mainly involved in carbon metabolism and the biosynthesis of amino acids. Additionally, the relationship between differential abundant enzymes and formation of typical flavour substances in premium and normal BBQ was established. Furthermore, the activities of classic enzymes in BBQ were examined to verify the reliability of metaproteomic results. This study will provide clues to further improve the manufacturing technology for Wuliangye baijiu.