基于网络平台的牛仔裤定制系统的构想

为了满足消费者对牛仔裤个性化需求,需要将传统定制模式建立在数字化、网络化的系统上,运用计算机语言和工具,构想了基于网络平台的牛仔裤个性化定制系统,主要介绍了定制系统的设计与实现,包括设计系统的组成、系统模块、系统结构。     

同型系统间的同态映射与同构映射

给出了同型系统的同态、同构概念,并引入了给定系统的诱导系统.利用映射及同态公式,刻划了同型系统间的同态(同构)关系,并得出了同型系统与其诱导系统的同态(同构)关系,在此基础上给出了一些应用.     

基于CCD技术的纱线疵点检测的研究

介绍了纱线疵点的检测方法,讨论了测量系统的构成,给出了该系统硬件原理图,分析了系统的工作原理。该系统硬件线路简单可靠,配有与上位机通信的USB接口,能高速实时地将纱线疵点图像信息传送至上位PC计算机。通过对虚拟示波器DSO-2902的二次开发,实现了对整个检测过程的控制,系统能显示和保存计算得到的结果,为用户提供了良好的人机界面。     

两种织物风格测试系统的对比研究

文章详细介绍了KES系统和FAST系统,并对两种织物风格测试系统进行了相应的对比分析,阐述了两系统相关性的研究进展,以便对两系统有更清晰的了解。     

PLC调试系统的应用与控制方法研究

随着工业自动化技术的不断发展,自动化控制系统已经成为现代制造业中不可或缺的一部分。作为自动化控制系统中的重要设备之一,PLC调试系统已经被广泛应用于各种自动化控制系统。文章介绍了PLC的基本原理和发展历程,以及PLC调试系统的基本原理和组成部分,探讨了PLC调试系统在各种自动化控制系统中的应用场景,并分析了其在自动化控制系统中的优势,提出了PLC调试系统的控制方法。     

经编CAD技术的研究进展与应用现状

经编CAD系统是用于设计和开发经编针织物的重要工具。本文从织物设计、织物仿真及织物三维虚拟展示3方面详细地阐述了国内外经编CAD系统的研究进展情况,同时介绍了国内外经编CAD系统的应用现状,主要包括德国Procad系统、Design Scope系统,西班牙Lace Drafting Software SAPO系统,日本武村提花设计系统,江南大学WKCAD系统,武汉纺织大学HZCAD系统等。最后,分析了经编CAD技术的发展趋势,认为设计系统的功能将进一步拓展,仿真技术进一步完善,CAD系统趋向于网络化和智能化。     

MIMO系统无线信道容量的实验仿真

介绍了MIMO系统信道容量的计算方法,分析了天线数目对MIMO系统信道容量的影响,MIMO系统容量随最小天线数目的增加而增加,极大地提高了系统容量。利用Matlab对系统进行验证和仿真,验证对比了SISO、SIMO、MISO和MIMO系统在不同条件下的信道容量。     

基于现代教育技术的真实测量型虚拟实验系统的构建

分析了基于现代教育技术的虚拟实验教学过程模型的建立和系统开发的关键技术,结合真实测量型虚拟实验系统的构建,给出了虚拟实验系统的构成,介绍了系统的工作流程.     

基于ASP.NET的化妆品网上销售系统的设计与实现

介绍了化妆品网上销售系统出现的背景,电子商务的概念和特点。系统数据流图显示了数据的流动方向,功能模块图则描述了系统的功能。着重阐述了基于Session+Dictionary的购物车的实现,最后对该系统的未来进行了展望。     

基于物联网的冷热电联供集散控制系统

针对冷热电联供系统(CCHP),提出了一种基于物联网的冷热电联供集散控制系统,其包括上位机、安保系统和节能系统,介绍了这一控制系统的架构和实施方案,并设计开发了上位机监控软件。这一控制系统的特点是通过物联网技术,在上位机上实现了负荷变化的实时跟踪以及安保系统和节能系统的远程集中控制,从而达到高效节能的目的。     

Experimental determination of the dynamics of vacuum impregnation of apples

ABSTRACT:  Vacuum impregnation (VI) is a food processing method by which air and native solution are removed from porous spaces within a food and replaced by an external solution. In this study, an experimental device based on a previous design was built, including some modifications, in order to investigate the dynamics of the VI process. The device measured the net force exerted by a food sample submitted to the VI process using a load cell. The influence of the vacuum level and sample geometry was well quantified by the experimental procedure and the modified equipment using apple samples (Fuji var.) as a food model. The results indicated that the experimental device proposed in this study, together with the suggested procedure, is a useful tool to investigate the dynamics of VI processes. It is robust and versatile, and has the advantage of not requiring the determination of the water evaporated during the VI process in a separate experiment, which represents an increase in the accuracy of the results.     

大数据共享背景下食品分类的探讨

食品分类方法不统一是我国食品安全相关部门间实现抽检、监测大数据信息融合共享的瓶颈。本文对我国现行的3个主要食品分类系统迚行了分析,在此基础上探讨了新的食品分类系统构建,通过制定统一的食品分类国家标准,纳入更多的食品类别,建立科学的分类原则,形成合理的分类层级和及时增补机制,构建一套统一、科学、权威的食品分类系统,解决当前食品分类不兼容导致各食品安全部门抽检数据难融合的现实问题,可实现跨部门大数据集成共享、信息互联互通,形成食品安全多部门共治的新格局,从而提高我国食品安全监管整体敁率。     

Analysis of 41 kb of the DNA sequence from the right arm of chromosome II of Schizosaccharomyces pombe

We report the complete sequence of cosmid c18A7 (41 046 bp insert), located on the right arm of chromosome II of the Schizosaccharomyces pombe genome. The sequence, which partially overlaps with cosmids SPBC4F6 and SPBC336, contains 16 open reading frames (ORFs) capable of coding for proteins of at least 100 amino acid residues in length (one partial) and one small nucleolar RNA (snoRNA). Four known genes were found: swi10 (encoding a mating-type switching protein also involved in nucleotide excision repair); dim1 (encoding a dimethyladenosine transferase); arf1 (encoding ADP-ribosylation factor 1); and pol3 (cdc6) the partial fragment, encoding the 125 kDa catalytic subunit of the DNA polymerase type B. Six ORFs similar to known proteins were found. They include a transporter of the major facilitator superfamily class, a vacuolar sorting protein, an asparagine synthase, a nuclear protein, a reticulum oxidoreductin and a heat shock protein. Each protein product of the other six ORFs has conserved domains and can be assigned a molecular, but not a biological, function. The sequence has been submitted to the EMBL database under Accession No. AL080287.     

The Effect of Additives on the Regain of Wool

The changes in pressure, velocity, and energy of a liquid particle emanating from a submerged jet and flowing towards and through a porous medium are predicted. An expression is developed for the volumetric rate of flow of a liquid from a jet entering a porous medium, and the rate is shown to vary less than 20% when the distance from the jet nozzle to the porous medium is doubled. The pressure at any level in a compressible porous medium subjected to an initial uniform flow is determined. The distribution of flow within a layer of wool that is impinged upon by a submerged jet is found to be Gaussian, and photographic evidence shows the spread of the flow as it emerges from the downstream surface.     

家具产品的文化底蕴设计

家具作为我国传统行业之一,其发展已经初具规模,并且成为我国重要的出口行业。同时家具产品作为文化的承载者也使其散发着独特的魅力。时代的变迁,物质生活的日益优越,家具作为一类人们非常熟悉的日常用品,单纯外在形式和使用功能上的设计已经远远不能满足现代人的需求,家具产品的设计更是一种文化底蕴的设计,只有认识到这一点,中国的现代家具设计才能开创自己的道路,才能够在世界的舞台重新找到属于自己的位置。     

肉类工厂班（组）长的选拔与标准

班（组）长的选拔和培养,是肉类加工企业管理团队建设的基础,是培养管理人才的摇篮,是稳定产品质量,打造低成本运营的保障,务必高度关注,千万不可粗心大意,抓了芝麻丢了西瓜。重点阐述了班（组）长的四个重点;①班（组）长在企业管理中的地位和价值;②选拔班（组）长的基本条件;③班（组）长应具有的心态;④班（组）长应具备的工作能力。及其相关的生动案例。     

Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix

Oxidation of stripped rapeseed oil, encapsulated in a carbohydrate/protein glassy matrix, initiated by a lipophilic free radical initiator (or not initiated) and monitored as peroxide value and conjugated dienes for 45 days, developed differently depending on storage temperature. At low temperature (5 °C), the encapsulated oil and bulk oil, as reference, showed little oxidation which, moreover, could be accounted for by the oxygen dissolved in the oil. At intermediate temperatures (25 and 45 °C), oxidation exceeded the level corresponding to dissolved oxygen and became dependent on oxygen transport through the matrix. At high temperature (60 °C), a rapid, linear increase in peroxide concentration was followed by an autocatalytic phase with a rapid increase in peroxides, subsequently reaching a steady-state concentration. The oxidation of the encapsulated oil was found to have a lower energy of activation (around 60 kJ/mol) than the bulk oil (around 80 kJ/mol), resulting in a protection of the encapsulated oil at higher temperatures. However, the temperature-dependence of the zeroth order rate constants for initial peroxide formation in the encapsulated oil showed a shift from a rate determining reaction at low temperature with a high energy of activation to a reaction at higher temperature with a smaller energy of activation, especially for the encapsulated oil without initiator added. At low temperature, lipid oxidation seems rate-determining while, at higher temperature, oxygen permeation through the matrix with a lower energy of activation becomes rate-determining. The glassy matrix yields only partly protection against lipid oxidation as it allows permeation of oxygen and other small molecules, as further confirmed by the effect of a hydrophilic radical initiator, incorporated in the matrix, on peroxide value of the encapsulated oil.     

酶水解豌豆纤维粉制备低聚糖工艺优化

以豌豆纤维粉为原料,以低聚糖得率、清除1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基能力和清除羟自由基能力为考察指标,采用4因素5水平二次旋转组合试验设计,研究酶解工艺参数（料液比、木聚糖酶添加量、纤维素酶添加量、反应温度）对以上考察指标的影响。结果表明最佳酶解工艺参数范围为料液比1∶20.7～1∶24.5（g/mL）、木聚糖酶添加量170.9～176.7?U/g、纤维素酶添加量316.6～320.4?U/g、反应温度52.1～57.6?℃。在优化的条件下,酶解豌豆纤维粉的最优低聚糖得率为13.98%～15.02%,DPPH自由基清除率为30.56%～33.21%,羟自由基清除率为39.36%～42.44%。通过液相色谱分析可得该低聚糖主要组分为阿拉伯糖、葡萄糖、半乳糖、纤维二糖、纤维三糖和纤维四糖。     

翻领成型器曲面几何形状研究

翻领成型器曲面为可展曲面,用微分几何方法描述了翻领成型器曲面的数学模型,推出了肩曲面为左右对称顶点不同的锥面时的圆形料管翻领成型器的交接曲线以及边界曲线的数学模型,并用Pro/E建立其三维曲面参数化数字模型,为翻领成型器其他截面形状、其他曲面形状的研究提供新的研究方法,为翻领成型器设计制造提供一定的理论依据。     

不同面筋蛋白组分对小麦淀粉消化特性的影响机理

分别将面筋蛋白、谷蛋白及醇溶蛋白与淀粉按一定质量比（14∶86）混合,运用流变仪、热重分析仪及激光共聚焦显微镜等手段分析不同面筋蛋白组分与淀粉/α-淀粉酶之间的相互作用,以明确面筋蛋白及其不同组分对淀粉消化特性的影响及潜在机理。结果表明：与纯小麦淀粉相比,添加面筋蛋白、谷蛋白及醇溶蛋白使酶解120 min的淀粉消化率分别下降了39.93%、49.48%及26.61%。淀粉与不同面筋蛋白组分之间通过氢键相互作用形成了更稳定的复合物,提高了样品的热稳定性。与面筋蛋白和醇溶蛋白相比,添加谷蛋白在淀粉基质周围形成了更加致密的物理性屏障,更大程度地抑制了酶对淀粉的水解。此外,谷蛋白对α-淀粉酶的抑制率最高（约79%）,激光共聚焦观察到的结果也证实了谷蛋白和α-淀粉酶之间的结合程度更高。研究结果有助于丰富典型蛋白质组分调控食品体系中淀粉消化的机理,为低血糖指数食品的开发提供一定理论指导。