Green Measurements for Software Product Based on Sustainability Dimensions

Software is a central component in the modern world and vastly affects the environment’s sustainability. The demand for energy and resource requirements is rising when producing hardware and software units. Literature study reveals that many studies focused on green hardware; however, limited efforts were made in the greenness of software products. Green software products are necessary to solve the issues and problems related to the long-term use of software, especially from a sustainability perspective. Without a proper mechanism for measuring the greenness of a particular software product executed in a specific environment, the mentioned benefits will not be attained. Currently, there are not enough works to address this problem, and the green status of software products is uncertain and unsure. This paper aims to identify the green measurements based on sustainable dimensions in a software product. The second objective is to reveal the relationships between the elements and measurements through empirical study. The study is conducted in two phases. The first phase is the theoretical phase, where the main components, measurements and practices that influence the sustainability of a software product are identified. The second phase is the empirical study that involved 103 respondents in Malaysia investigating current practices of green software in the industrial environment and further identifying the main sustainability dimensions and measurements and their impact on achieving green software products. This study has revealed seven green measurements of software product: Productivity, Usability, Cost Reduction, Employee Support, Energy Efficiency, Resource Efficiency and Tool Support. The relationships are statistically significant, with a significance level of less than 0.01 (p = 0.000). Thus, the hypothesised relationships were all accepted. The contributions of this study revolve around the research perspectives of the measurements to attain a green software product.     

样品前处理QuEChERS法及新型吸附材料在水产品中抗生素残留分析中的应用进展

抗生素的不合理使用，给水产品带来了一系列的潜在食用安全风险。品种繁多且残留痕量的抗生素也为食品安全检测带来了新的挑战，发展准确、快速、简便、高效且安全的前处理方法尤为重要。QuEChERS法作为一种新型样品前处理技术，现已逐渐应用到水产品抗生素残留检测中，并可实现较好的回收率。由于水产品中蛋白质和脂类含量高，样品基质复杂，使用经典QuEChERS法无法满足抗生素分析需求，改良其提取方法和净化方法是保证分析结果的关键。本文综述QuEChERS法原理特点，总结归纳其在针对水产品抗生素分析上的主要方法改良手段，并就近十年来改良QuEChERS法在水产品抗生素残留分析中的应用进行文献归纳，同时介绍新型吸附材料在该领域的使用，为探索新的净化方式提供参考，以期帮助检测人员持续优化改进QuEChERS法，推动和扩大QuEChERS法在水产品抗生素残留分析中的应用范围。     

基于现代审美下的赣傩艺术元素分析与设计应用

目的 赣傩艺术元素内容丰富并保存完整,是研究我国古代赣傩地区文化与艺术的珍贵史料.研究赣傩艺术元素的提取及衍生图案的设计方法,在设计应用中表达赣傩傩面具、选取傩舞形和构筑傩庙魂,能给当代赣傩艺术元素的产品设计以指引.方法 通过直接引用、形意结合和局部强化的设计方法,增厚其丰富内涵、设计个性和主题意蕴.通过现代化审美中"绿色化、感性化、地域化"的要求,遵循"以退为进,化繁为简""多元并存,个性体现"的原则,强化赣傩艺术元素的独特风格.结论 用现代的手法,将特色的赣傩艺术元素植入到理性的产品设计中去,使赣傩艺术元素与现代设计思想有机结合.在继承传统文化与现代流行中找到契合点,深入挖掘赣傩艺术元素蕴含的文化精神、文化胸怀和文化自信,使中华传统文化在现代审美下进行创新再现.     

Ex post demand information sharing between differentiated suppliers and a common retailer

We consider ex post demand information sharing in a two-echelon supply chain in which two suppliers sell differentiated products through a common retailer. We model three scenarios of information sharing to characterise the conditions under which information sharing may benefit or hurt different players: (1) no supplier is informed; (2) only one supplier is informed; and (3) both suppliers are informed. We find that the retailer may voluntarily share the low demand information when the product differentiation and demand magnitude satisfy certain conditions. In contrast, the retailer has no incentive to share the high demand information, even though this information benefits the suppliers. To achieve information sharing, we propose a side payment mechanism, which allows benefitted players to subsidise hurtful players. Finally, we extend our model by considering a situation where the suppliers have limited capacity and may invest to ramp up production capacity to satisfy a high demand.     

New doctors ranking system based on VIKOR method

Nowadays, we can use different websites that help us make decisions about various aspects of our lives. However, privacy protection prevents websites from providing personalised guidelines to users. We propose a novel doctor‐ranking system (DRS) based on multi‐criteria group decision‐making (MCGDM) method to address the problems of privacy protection. The following aspects differentiate our proposed DRS model from previous works: (a) textual information reviews are used to identify user preferences and complementary criteria, (b) criteria weights are determined by term frequency inverse document frequency (TF‐IDF) instead of Delphi method or expert opinion, (c) intuitionistic fuzzy sets (IFSs) are used to replace sentiment analysis to express subjective user criteria, and (d) VIsekriterijumsko KOmpromisno Rangiranjie (VIKOR) method for MCGDM with IFSs is used to solve the doctor‐ranking problem. We apply our proposed model to datasets from Haodf.com to compare the performance of our method with that of sentiment analysis and technique for order performance by similarity to ideal solution (TOPSIS) methods. The experimental results show that our method provides accurate ranking and increases the reliability of DRS.     

细菌纤维素合成与鉴定研究综述

细菌纤维素（BC）因其独特性能被广泛应用于医药、食品等领域，目前其高产量菌株筛选、合成成本降低及合成途径改良等成为研究热点。本文依据国内外文献并结合团队研究成果对BC合成与鉴定的相关研究进行综述。首先对BC合成菌筛选及碳源利用的研究进行了分析，总结了降低BC合成成本的研究思路。其次对鉴定菌株合成产物的方法进行了归纳，总结了不同方法的特点。然后结合本团队筛选出的BC生产菌XJL-06-4 BC合成酶基因分析结果，综述了BC合成途径、合成酶存在形式以及基因水平调控作用，为BC在分子水平上通过改变合成途径提高产量提供新思路。最后，总结BC微生物发酵生产存在的问题，多角度提出解决方案。     

一种复杂产品总装工艺流程设计方法研究

围绕复杂产品总装工艺流程设计问题,从装配技术和企业经营管理的角度提出复杂产品总装工艺流程设计不仅是技术上的最优化,还应综合引入开工面限制、人力资源平衡、生产节拍需求以及投入产出比等因素,寻求技术与经营管理的平衡。提出了一种复杂产品总装工艺流程设计总体方案,设计了该方案的实现思路,并通过某型飞机总装工艺流程设计项目验证了方法的可行性和有效性。     

Chemical reaction kinetics dataset of Cs-I-B-Mo-O-H system for evaluation of fission product chemistry under LWR severe accident conditions

In order to improve LWR source term under severe accident conditions, the first version of a fission product chemistry database named ‘ECUME’ was developed. The ECUME is intended to include several datasets of major chemical reactions and their effective kinetic constants for representative severe accident sequences. It is expected that the ECUME can serve as a fundamental basis from which fission product chemical models can be elaborated for use in the severe accident analysis codes. The implemented chemical reactions in the first version were those for representative gas species in Cs-I-B-Mo-O-H system from 300 to 3000 K. The chemical reaction kinetic constants were evaluated from either literature data or calculated values using ab-initio calculations. The sample chemical reaction calculation using the presently constructed dataset showed meaningful kinetics effects at 1000 K. Comparison of the chemical equilibrium compositions by using the dataset with those by chemical equilibrium calculations has shown rather good consistency for the representative Cs-I-B-Mo-O-H species. From these results, it was concluded that the present dataset should be useful to evaluate fission product chemistry in Cs-I-B-Mo-O-H system under LWR severe accident conditions, where kinetics effects should be considered.     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.