基于图神经网络的网络性能智能预测

传统网络性能预测技术存在网络状态获取不够全面及网络性能评估准确性欠佳等问题，利用图神经网络学习推理网络关系数据的特点，结合捕获的网络全局信息，提出了一种基于图神经网络的网络性能智能预测方法。通过网络系统抽象及网络性能建模，将复杂的网络信息转化为形式化的图数据进行描述，利用图空域卷积处理图网络节点的消息传递过程，实现网络信息之间的关系推理，研究了实现网络性能预测的图神经网络模型，提出了一种能处理流量矩阵、网络拓扑、路由策略、节点配置的图神经网络体系结构，最后通过实验论证了模型能更好地实现包括时延、抖动和丢包率的网络性能的准确预测。     

甲玛地区角岩矿微生物浸出的试验研究

介绍了西藏华泰龙矿业开发有限公司角岩的矿石性质,针对该低品位铜矿石进行了详细的微生物浸出试验研究,在原矿铜品位仅为0.12%、SiO_2含量高达69.12%的情况下,用接种量为10%的浸矿菌液,浸出1 d时,铜浸出率即为34.44%,浸出11 d时,浸出率达到70.02%,此时较无菌条件下的浸出率高出17.46个百分点。     

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

高效液相色谱法同时测定化妆品中的7种香豆素

基于香豆素类化合物在化妆品中的使用情况及其对人体健康的危害,采用C18色谱柱作为分析柱,通过优化试验条件建立了一种可准确、简便测定化妆品中多种香豆素类化合物的高效液相色谱法。试验结果表明,7种香豆素类化合物的保留时间和峰面积的相对标准偏差分别小于0.1%和2%,且检出限均低于40μg/L;通过样品加标试验,得到7种目标化合物的回收率为80%~94%。所建立方法具有快速、简便、准确、灵敏的特点,是测定化妆品中多种香豆素类化合物的有效方法。     

Adaptive backstepping repetitive learning control design for nonlinear discrete‐time systems with periodic uncertainties

This paper addresses a tracking problem for uncertain nonlinear discrete‐time systems in which the uncertainties, including parametric uncertainty and external disturbance, are periodic with known periodicity. Repetitive learning control (RLC) is an effective tool to deal with periodic unknown components. By using the backstepping procedures, an adaptive RLC law with periodic parameter estimation is designed. The overparameterization problem is overcome by postponing the parameter estimation to the last backstepping step, which could not be easily solved in robust adaptive control. It is shown that the proposed adaptive RLC law without overparameterization can guarantee the perfect tracking and boundedness of the states of the whole closed‐loop systems in presence of periodic uncertainties. In addition, the effectiveness of the developed controller is demonstrated by an implementation example on a single‐link flexible‐joint robot. Copyright © 2014 John Wiley & Sons, Ltd.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

Properties and applications of β‐glycosidase from Bacteroides thetaiotaomicron that specifically hydrolyses isoflavone glycosides

To modify the glycan part of glycosides, the gene encoding β‐glycosidase was cloned from Bacteroides thetaiotaomicron VPI‐5482. The cloned gene, bt_1780, was expressed in Escherichia coli MC1061 and the expressed enzyme was purified using Ni‐NTA affinity chromatography. The purified enzyme, BTBG, showed optimal activity at 50 °C and pH 5.5. Interestingly, this enzyme did not have any hydrolysing activity on ordinary β‐linkage–containing substrates such as xylobiose, lactose and cello‐oligosaccharide, but specifically hydrolysed isoflavone glycosides such as daidzin, genistin and glycitin. Compared to a commercial beta glucosidase, BTBG selectively hydrolysed isoflavone glycosides in soybean extract mixture solution. These results suggest that BTBG may be a specialized enzyme for the hydrolysis of glycosides and that the substrate specificity of BTBG is applicable for the bioconversion of isoflavone glycosides in the food industry.     

Catalytic Hydrocracking of a Bitumen‐Derived Asphaltene over NiMo/γ‐Al2O3 at Various Temperatures

Hydrocracking of a bitumen‐derived asphaltene over NiMo/γ‐Al₂O₃ was investigated in a microbatch reactor at varying temperatures. The molar kinetics of asphaltene cracking reaction was examined by fitting the experimental data. Below a defined temperature, the molar reaction showed the first‐order kinetic feature while at higher temperatures secondary reactions such as coke formation became significant, causing deviation of the reaction behavior from the proposed first‐order kinetic model. Selectivity analysis proved that dominant products varied from gases to liquids to gases with increasing temperature, shifting the dominant reaction from C–S bonds cleavage to C–C bonds cleavage.