自然方程式在平面连杆机构综合中的应用

相邻两杆间均不能作相对整周转动的平面四杆机构(Nongrashof机构)的连杆轨迹曲线,广泛应用于非等速运动机构中。在连杆曲线以其特征参数分类的基础上,利用其特征参数的自然方程式,将创成曲线与理想曲线一致程度的判定问题,归结为曲线上的特征参数及自然方程式的一致程度的判定,进而用此方法进行了曲线创成机构综合,充分显示了该方法的有效适用性。     

Investigation of kinetic recovery process in low dose neutron-irradiated nuclear graphite by thermal annealing

To investigate the kinetic recovery process of low dose neutron-irradiated graphite, nuclear-grade isotropic graphite IG-110U and ETP-10 were neutron irradiated using the JMTR up to 1.38 × 10²³ n/m² (E_n > 1 MeV) at ~473 K. In-situ measurement of macroscopic length was conducted during the isothermal and isochronal annealing process from room temperature up to 1673 K. From room temperature to 773 K for IG-110U, and to 1023 K for ETP-10, macroscopic lengths, lattice parameters, and unit cell volumes of both specimens recovered to their pre-irradiation values, and this recovery process subdivided into two stages. The activation energies of macroscopic volume recovery at 523–673 K and 673–773 K were determined to be ~0.22 eV and ~0.57 eV for IG-110U, respectively; ~0.13 eV and ~2.59 eV at 523–923 K and 923–1023 K for ETP-10, respectively. The migration of not only single interstitials but also interstitials dissociated from submicroscopic interstitial groups along basal planes followed by vacancy-interstitial recombination play a dominant role in the first stage. The second stage is suggested to proceed via the motion of carbon groups along basal planes for IG-110U, and migration of single interstitials along the c-axis for ETP-10. During 773 K or 1023 K up to 1673 K, macroscopic length continuously shrank with decreasing shrinking rate, even with a turnaround to swell at 1173 K for IG-110U.     

New Sweet Potato Line having low Gelatinization Temperature and altered Starch Structure

A new sweet potato breeding line, Kanto 116, was developed, featuring low gelatinization temperature and an altered starch fine structure. Starch granules from Kanto 116 showed an abnormal morphology characterized by cracking into granules. Starch content, amylose content and tuberous root appearance of Kanto 116 were similar to those of the control and the parents. Pasting temperatures of Kanto 116 starch determined by the Rapid Visco Analyser were 51.4 — 52.6 °C, approximately 20 °C lower than those of the control and parents starches. Onset, peak, and conclusion temperature of gelatinization, and gelatinization enthalpy of Kanto 116 starch determined by differential scanning calorimetry were 39.0 °C, 46.9 °C, 64.8 °C, and 8.8 J/g, respectively, and much lower than those of the control and parents starches. The chain‐length distribution of the amylopectin molecules, determined by high‐performance anion‐exchange chromatography, showed that Kanto 116 starch had a higher proportion of short chains (DP 6 — 11) and a lower proportion of chains between DP 12 — 28 than control and parent starches. The debranched β‐limit dextrin of Kanto 116 starch also showed that the proportion of both short and long B1 chains was different from those of the control and parents starches.