基于FIC8120的嵌入式DVR系统设计

FIC8120是一个用于音视频编码的高集成度SOC芯片,片内集成了一个ARM核及一个视频编,解码器.本文分析了该芯片的原理结构,并介绍作者基于该芯片完成的一个小型硬盘录像机系统设计,在该系统中实现一路视频的预览、MPEG-4编码、存储及网络传输.     

基于FIC法的不可压缩N-S方程稳定分步算法

近年来发展了一种稳定型分步算法,它是在有限增量微积分(Finite Increment Calculus,FIC)求解不可压缩N-S方程理论框架的基础上,引入了对流和压力梯度投影两个附加变量。该方法有效改善了经典分步算法的压力稳定性,同时避免了标准FIC理论框架中存在的空间高阶导数的计算。该文通过采用此方法对各种雷诺数条件下的顶盖驱动方腔流、圆柱绕流和后台阶流进行数值模拟,并将计算结果与前人计算结果及实验结果进行比较,结果表明本文算法计算结果合理可靠。由此可见该算法具有较强的求解不可压缩流动问题的能力以及良好的应用前景。     

Does micro-blogging make us “shallow”? Sharing information online interferes with information comprehension

Micro-blogging sites such as Twitter and its Chinese equivalent Weibo are characterized by fragmentation in information communication (FIC). Yet little is known about information comprehension in the micro-blogging context and the mechanism underlying any possible influence. Using E-Prime^® to simulate information communication at Weibo, we conducted two experiments to investigate the effect of Weibo's structural features, namely, irrelevant information interference and feedback, on information comprehension. We found that participants' online information comprehension was negatively affected after browsing (reposting and passing) Weibo messages through the feedback function, and that this negative effect further extended to an offline reading task. Furthermore, meditation analysis showed that cognitive overload mediated the negative effect of reposting on information comprehension. The findings provide important insights into the influence of Internet technology on reading and learning.     

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition.     

Genetic algorithm based on discrete wavelet transformation for fractal image compression

In this paper, a genetic algorithm (GA) based on discrete wavelet transformation (DWT) is proposed to overcome the drawback of the time-consuming for the fractal encoder. First, for each range block, two wavelet coefficients are used to find the fittest Dihedral block of the domain block. The similar match is done only with the fittest block to save seven eighths redundant MSE computations. Second, embedding the DWT into the GA, a GA based on DWT is built to fast evolutionary speed further and maintain good retrieved quality. Experiments show that, under the same number of MSE computations, the PSNR of the proposed GA method is reduced 0.29 to 0.47 dB in comparison with the SGA method. Moreover, at the encoding time, the proposed GA method is 100 times faster than the full search method, while the penalty of retrieved image quality is relatively acceptable.     

Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas

Fifteen Thai herbal teas in comparison with teas of Camellia sinensis, were studied for their antioxidants and anti-glycation properties in correlation with their total phenolics, flavonoids, and non-flavonoids contents. Significant differences were observed among the tea infusions. Only stevia and sappan herbal teas had primary antioxidants and anti-glycation capacities comparable to C. sinensis. However, purple velvet, mulberry and false mallow herbal teas were exceptionally stronger in metal chelating capacity than the C. sinensis teas. Principal component analysis showed that total phenolics, particularly flavonoids highly correlated with primary antioxidants and anti-glycation. Cluster analysis showed that the properties of stevia and sappan herbal teas were similar to green, black and oolong teas. Some common, but rarely mentioned, Thai herbal teas could be choices of interest for healthy beverages and could be new dietary sources for bioactive compounds.     

Novel Equalization On‐Channel Repeater with Feedback Interference Canceller in Terrestrial Digital Multimedia Broadcasting System

In this paper, we propose a novel equalization on‐channel repeater (OCR) with a feedback interference canceller (FIC) to relay terrestrial digital multimedia broadcasting signals in single frequency networks. The proposed OCR not only has high output power by cancelling the feedback signals caused by insufficient antenna isolation through the FIC, but also shows better output signal quality than the conventional OCR by removing multipath signals existing between the main transmitter and the OCR through an equalizer. In addition, computer simulations and laboratory test results demonstrate that the proposed OCR successfully cancels feedback signals and compensates channel distortions and provides a higher quality transmitting signal with higher output power than conventional OCRs.     

Excess conductivity in Cu0.5Tl0.5Ba2(Ca2−yMgy)(Cu0.5Zn2.5)O10−δ superconductor

Synthesis and characterization of Cu_0.5Tl_0.5Ba₂(Ca_2−yMg_y)(Cu_0.5Zn_2.5)O_10−δ (y=0, 1.0, and 1.5) superconductor with 0%, 50%, and 75% Mg-doping at the Ca sites are reported. The samples were synthesized by solid-state reaction and characterized by X-ray diffraction (XRD), dc-resistivity (ρ) and fluctuation induced conductivity (FIC) analysis. The zero resistivity critical temperature {T_c(R=0)} was decreased with the increase of Mg-doping at Ca sites. The microscopic parameters such as the cross-over temperature (T_o), zero temperature coherence length {ξ_c(0)} and interlayer coupling (J) were deduced from FIC analysis. According to Aslamazov Larkin equations, a distinct cross-over temperature (T_o1) from three-dimensional (3D) to two-dimensional (2D) fluctuation induced conductivity regions was observed in all samples. Another cross-over temperature (T_o2) from 2D to zero-dimensional (0D) fluctuations was also witnessed. FIC analysis revealed the deterioration of superconductivity with increased Mg-content.     

基于选择初始图像的快速分形解码方法

给出推广的拼贴定理，并对迭代函数系统进行有效变形，记录下变形后的参数，形成不动点图像。迭代时选择不动点图像为初始图像，并证明不动点图像也是迭代函数系统的吸引子的一个较好的近似，实验结果说明，在保持同样的压缩比情况下，只须少数迭代就可得到理想的恢复图像。