Editorial: the March 2022 cover paper

Journal of Materials Science -     

Growth and physiochemical characterization studies on 4-chloro-2-nitroaniline nonlinear optical single crystals

The non-centrosymmetric space group organic nonlinear optical single crystal of 4-chloro-2-nitroaniline (4Cl2NA) was developed by slow evaporation method at 40 °C. Grown 4Cl2NA was monoclinic structure with Pc space group which was recognized by single-crystal XRD analysis. An intermolecular contact of 4Cl2NA was visually analysed by Hirshfeld surface analysis. Active functional groups and their respective vibrations were identified by FTIR and FT-Raman spectral analysis. Optical properties were evaluated by UV–Visible spectral analysis. Thermal TG/DTA thermogram analysis and mechanical Vickers hardness analysis revealed that the synthesis material was thermally stable up to 115 °C and mechanical work hardness coefficient (n?=?2.98) confirmed the grown crystal was soft material. Laser beam-irradiated LDT analysis expressed the laser utility limitation of the 4Cl2NA crystal. The NLO second harmonic generation efficiency was tested by Kurtz Perry powder method.

     

Co-precipitation synthesis of ZnAl2O4: Cr3+ phosphor for better light penetration in pc-LED

Cr doped ZnAl₂O₄ spinel samples were prepared by the traditional solid state reaction and co-precipitation synthetic route, and the results suggest that the co-precipitation method has some superiority in contrast to the solid state reaction method. XRD, FT-IR, and XPS spectra confirmed that the well-crystallized spinel cubic phase of ZnAl₂O₄: Cr³⁺ samples were successfully formed. The morphology of the samples was investigated by FE-SEM and FE-TEM, and the results show that the samples by the co-precipitation route can generate a smaller size of particles compared to the solid state reaction. Photoluminescence excitation spectra monitored at 686 nm are comprised of two broad excitation bands near 530 nm and 395 nm, and the emission spectra show emissions ranging from 640 to 780 nm, due to the ²E?→?⁴A₂ spin-forbidden transition of Cr³⁺ ions in spinel lattices. The optimized concentration monitored at 686 nm is 1%, while at 693 nm is 3.5%. Compared with the samples by solid state reaction method, the samples by co-precipitation method show preferable luminescent properties, such as the higher photoluminescence intensity and higher quantum efficiency. Several phosphor-converted LEDs were to investigate the applicability of the prepared samples. The results confirm that the phosphor has potential applications in plant growth and supplementing the red region in white-LEDs and the phosphors prepared by co-precipitation are more suitable to be used in phosphor-converted LED devices due to their preferable luminescent properties.

     

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.     

空中分布式作战概念及关键技术分析

空中分布式作战是美军为应对“反介入/区域拒止”挑战提出的重要作战概念，具备分布式、智能化、高动态、大规模等特点，是未来美军空中作战平台在体系支持下作战样式的发展趋势。首先，按照提出时间梳理了美军空中分布式作战概念及典型研究项目，分析了空中分布式作战内涵、特点、工作机理以及发展趋势；然后，结合空中作战平台典型构型，提出了全域作战体系支撑下的空中分布式作战样式设想；最后，设计了空中分布式作战体系技术框架，并讨论了相应的关键技术。     

5G核心网业务模型的智能化预测研究

摘 要：核心网业务模型的建立是5G网络容量规划和网络建设的基础，通过现有方法得到的理论业务模型是静态不可变的且与实际网络存在偏离。为了克服现有5G核心网业务模型与现网模型适配性较差以及规划设备无法满足用户实际业务需求的问题，提出了一种长短期记忆（long short-term memory，LSTM）网络与卷积LSTM （convolution LSTM，ConvLSTM）网络双通道融合的 5G 核心网业务模型预测方法。该方法基于人工智能（artificial intelligence，AI）技术以实现高质量的核心网业务模型的智能预测，形成数据反馈闭环，实现网络自优化调整，助力网络智能化建设。