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The preparation of reactive azo cationic dyes containing a vinylsulphonyl group derived from 2-aminobenzothiazole and its derivatives is described. Their dyeing properties on blends of acrylic–cellulosic, polyester–cellulosic fibre and on cotton and synthetic fibres are investigated. The relationship between absorption spectra and pH of dye solution is assessed.  相似文献   
2.
Abstract

The accuracy of a calibration of a water-vapour channel of a radiometer on board a satellite by using a radiative transfer code with radiosonde profiles was examined with the aid of the calibrated WV channel data of the Visible and Thermal Infrared Radiometer (VTIR) on the MOS-1 satellite. It has been verified that the assumption that a linear extrapolation for the relative humidity in the upper troposphere was reasonable for estimating the radiances in the water-vapour channel by a comparison of the brightness temperatures of the channel measured by the calibrated VTIR with those calculated by the radiative transfer code. An error in water-vapour distribution or radiosonde data considerably affected the estimated brightness temperature by the radiance calculation in the water vapour absorption band. The accuracy of the calibration of the water-vapour channel by the radiance calculation was with the root-mean-square (rms) temperature difference of 3–96°C.  相似文献   
3.
This paper proposes new three‐phase current control methods for AC motor drives, which detects only a phase current from among three‐phase currents. The first proposed method first detects a phase current, and then estimates the two‐phase current in the stationary reference frame using the detected single phase current. The second proposed method first detects a phase current, then synthesizes the two‐phase quasi‐current in the dq rotating reference frame, and finally produces two‐phase current estimates by extracting the positive‐phase component from the quasi‐current. The third proposed method produces two‐phase current estimates by filtering out the negative‐phase component from the quasi‐current. This paper presents the principles and detailed characteristic analyses of the proposed methods and validates them on the basis of extensive experiments.  相似文献   
4.
The conversion of glucose in mirin (an alcoholic seasoning) to fructose using immobilized glucose isomerase (IGI) was studied in order to produce sweetened mirin without chill haze. The initial conversion velocity (Cm/tm) with IGI was affected by temperature, pH, and ethanol concentration. This reaction was first order, for which the temperature coefficient (Q10) over the range 20–55°C was 2.0. The value of Cm/tm was a maximum at pH 8.0, and decreased with an increase in ethanol. Conversions carried out in a continuous column reaction system had Cm/tm values 36 times higher than that in a batch system. Mirin treated with IGI did not form chill haze.  相似文献   
5.
Recent years, installation of photovoltaic (PV) system is active by the environmental problem and feed in tariff system. Due to PV's output fluctuation, the static var compensator (SVC) made by power electronics technology is planning to install in distribution system. The SVC is expected for maintain the voltage. But SVC differs in a theory of operation of the existing voltage controller load ratio control transformer (LRT) and step voltage regulator (SVR). Because the SVC operation makes the system impedance changes, the existing voltage controller may not operate effectively. In this study, the intelligent‐control method which used the radial basis function (RBF) network is proposed. This method can reduce the effects of the SVC operation by including the performance characteristics of SVC in the conventional method. An advantage of unnecessary arrangement attention of the SVC setup node and easy cooperation with the existing equipment is obtained by applying this method.  相似文献   
6.
Focused ion beam‐scanning electron microscopy (FIB‐SEM) is a widely used and easily operational equipment for three‐dimensional reconstruction with flexible analysis volume. It has been using successfully and increasingly in the field of solid oxide fuel cell. However, the phase contrast of the SEM images is indistinct in many cases, which will bring difficulties to the image processing. Herein, the phase contrast of a conventional Ni/yttria stabilized zirconia anode is tuned in an FIB‐SEM with In‐Lens secondary electron (SE) and backscattered electron detectors. Two accessories, tungsten probe and carbon nozzle, are inserted during the observation. The former has no influence on the contrast. When the carbon nozzle is inserted, best and distinct contrast can be obtained by In‐Lens SE detector. This method is novel for contrast enhancement. Phase segmentation of the image can be automatically performed. The related mechanism for different images is discussed.  相似文献   
7.
通过一种新的摩擦轧压表面处理工艺(FRSP)对纯钛板材表面进行加工,引入的应变沿材料厚度方向成梯度分布。采用光学显微镜、X射线衍射对FRSP加工后的纯钛的微观组织进行观察发现在钛材表面形成了超微细晶粒,且具有明显织构,其方向与FRSP的加工方向有关。另外,对FRSP处理后的钛材在不同温度和时间下进行退火处理,通过EBSD研究织构的形成及其在退火过程中的演变规律。结果表明:在低温退火过程中,钛板材表层主要存在FRSP后形成的织构,而原有的典型轧制织构减少,可见,通过FRSP及后续退火可有效地控制钛材表面的微观组织与织构。  相似文献   
8.
Abstract

For a feasibility study setting up the maritime aerosol model, measurements of the radiance and degree of polarization of the skylight radiation were carried out over the Pacific ocean during the cruise of the Hakuho Maru KH-88-2. The wavelengths 0.4,0.6 and 0.9 μm were considered using the portable spectrora-diometer (resolution about 30nm). The derived visibility is in good agreement with that reported from ships. Furthermore the optical thickness and the mixing ratio of aerosol constituents are shown to be derived from the measurements of maximum degree of polarization for moderate solar elevations, provided that the maritime aerosol is a mixture of oceanic and water-soluble aerosols.  相似文献   
9.
Tofu-misozuke, a food inherent to the Fukuoka district of Japan is a type of soybean curd fermented in miso (soybean paste), possessing a unique taste and texture. A cheese-like taste and softness also develops in Tofu-misozuke during ripening. The changes in Tofu-misozuke are caused by proteases originating from Koji, one of the raw materials of miso. We examined which of the proteases is the cause of taste and textural-alterations. The protease was purified by DE52, Sephacryl S-300, Mono Q, and Superose 12 chromatography. The amino terminal sequence of the purified enzyme is TEVTDXKGDA, in agreement with the sequence of neutral protease II from Aspergillus oryzae. The purified enzyme is a heat stable metallo-protease. These results indicate that the purified enzyme is highly similar to the neutral protease II of Aspergillus oryzae.  相似文献   
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