Improvement of forest type classification by SPOT HRV with 20 m mesh DTM

Abstract

For multispectral analysis of forest land in mountainous areas, the estimation of true reflectance without the terrain having an effect on the sensor response is indispensable. To study this subject, the authors carried out the following experiment. First, we made a precise digital terrain model (DTM) at an interval of 10 m for a test forest site covered with Lambertian-type crown surface. Analysing the forest land from the SPOT data with the precise DTM, we obtained a classification result of forest type about 20 per cent higher accuracy than the result without application of this method.     

Electrolytic Reduction of Heme Proteins: Attempt to Prepare Stable Natural Colorant for Sausage

Metmyoglobin and methemoglobin were subjected to electrolysis in presence or absence of sodium ascorbate and/or sodium nitrite. Products obtained by electrolysis were dependent on conditions. In absence of sodium ascorbate and sodium nitrite, metmyoglobin and methemoglobin were apparently transformed to red colored hydroxymetderivatives by limited electrolysis (50 mA, 5 min) because of increased pH of electrolytes. They were reduced to oxy-derivatives by prolonged electrolysis (100 mA, ?4 hr) at neutral pH, 7.0–7.5. In presence of sodium ascorbate, met-derivatives were reduced to deoxy-derivatives by limited electrolysis (50 mA, 5 min). In presence of both sodium ascorbate and sodium nitrite, stable nitrosyl derivatives were obtained by limited electrolysis, and by prolonged electrolysis (100 mA, ?4 hr) at neutral pH values especially in presence of 1M sucrose. The electrolytically reduced products appreciably increased redness of sausages.     

A study of the design of a lot production system.

A lot production system is, generally, adopted in the fabrication shop, which supplies the components for the following assembly line. In such a shop, it is required to supply the components for the following assembly lino without tardiness and to reduce the in-process inventory

In this paper, we analyse the relations between the number of set-ups, the lead time, the total elapsed time, the in-process waiting time and the tardiness time on two-stage multi-item models, and propose a procedure to determine the number of set-ups and the lead time.     

FOOD TEXTURE MEASUREMENTS IN CANADA

A survey of the food industry, government agencies and educational institutions dealing with foods has been conducted to establish the nature and extent to which instrumental texture measurements are employed in Canada. Two hundred and fifteen questionnaires were sent out and 123 (57%) returned. Of those replying, 52% were using texture evaluation instruments. Within the food industry the use of texture measuring instruments was as follows: meat 36%; fish 20%; canner/freezer 79%; dairy 42%; confectionery 73%; baking 50%; fats and oils 78%; multi product 77%; beverage 0%. Most widely used instruments in the quality control area were rotational viscometers and penetrometers. The more complex instruments, such as the Universal Testing Machine and the Shear Press, were used to a larger extent in the research area. The use of some instruments appeared to be restricted to particular commodity groups. The questionnaire dealt among other things with the use of taste panels, statistical evaluation of results, and the need for expanded use of instruments. There was general agreement that more standardization of methods is desirable.     

Exploration on China's Institution-oriented Elderly Care Service System Based on Human Factors Engineering

Objective Aging process in China has brought more and more challenges to traditional home-based care for the aged and more attentions to the mode of institution...     

SAFETY EXAMINATION OF SOME EDIBLE OR MEDICINAL PLANTS AND PLANT CONSTITUENTS, PART 3

The carcinogenicity of vicia, galanga, lathyrus and lycium, which are plants used as human food or in folk medicine, and of caffeic acid and prunasin, which are plant constituents, was examined in an inbred strain of ACI rats. Fresh plant materials were dried, milled and mixed with the rat basal diet in the ratio of 16% and 33% of the total. The plant constituents, caffeic acid and prunasin, were mixed with the basal diet in the ratio of 0.5% and 0.03%, respectively. These diets were administered to rats for periods ranging upward from 180 days. Carcinogenic activity was not observed with any of the plants or plant constituents.     

石墨直径对等温淬火球铁水脆化行为的影响

研究石墨直径对等温淬火球铁(ADI)水脆化的影响。水附着条件下不同石墨直径的ADI均发生抗拉强度和伸长率显著降低的脆化行为，但随石墨直径的减小，ADI的水脆化程度明显降低。ADI水脆化是由于水分解的氢使ADI基体组织中的应力诱变产生马氏体引起氢脆而导致的。细化石墨可减少共晶边界的未转变残余奥氏体量，减少拉伸变形时的应力诱变马氏体，从而抑制ADI的水脆化。