导弹发射车起竖机构分析

对导弹发射车的起竖机做较全面的分析，提出了在解析法的基础上，用计算机设计起竖机构的方法。做到对不同设计方案进行快速比较和选择，提高了设计质量和效率。     

T_C≥400°C高温PTC陶瓷的研制

利用国产原料，采用传统的陶瓷材料制备工艺，研制了居里温度ＴＣ≥４００°Ｃ的高温ＰＴＣ陶瓷，制成了居里温度ＴＣ＝４１２°Ｃ，电阻Ｒ≤１０３Ω，ｌｇ（Ｒｍａｘ／Ｒｍｉｎ）＝４的高性能ＰＴＣ热敏陶瓷材料     

一种提高微电路外壳使用可靠性的方法

简要分析了白瓷双列直插外壳的失效模式和失效机理，并进行了模拟实验，通过对实验结果的分析，提出对成品微电路进行二次电镀能够提高其外壳的使用可靠性。     

VHDL逻辑综合及FPGA实现

运用ＶＨＤＬ语言描述了一个１２×１２位的高速补码阵列乘法器。重点是运用ＶＨＤＬ逻辑综合优化该乘法器，并进行了乘法器的ＸｉｌｉｎｘＦＰＧＡ实现、功能仿真和时序仿真。经选用ＸＣ４００５ＰＣ－８４－４芯片进行验证，证明了其正确性     

Apparent diffusion coefficient determination of sodium hydroxide through potato skin and flesh under different temperatures and concentration conditions

The aims of the present study were to analyze the most important chemical reactions between sodium hydroxide and potato constituents involved in potato chemical peeling, and to measure the apparent diffusivity of NaOH in potato skin and flesh separately, as a function of temperature and NaOH concentration, selected according to potato chemical peeling process. Chemical reaction of the suberin of the potato skin with NaOH was proposed as the most important one to promote chemical peeling. Whereas starch hydrolysis, middle lamella dissolution and cell wall disruptions were proposed as the principal chemical reactions in flesh. Experiments to determine NaOH apparent dijfusivities in skin and flesh were performed following a cell diffusion method at 25, 40, 50, 60 and 70 °C temperatures and concentrations of 4, 12 and 20 g NaOH/100 g of solution. Finally, correlation equations were determined to describe apparent diffusivity dependence on temperature and concentration.     

Effects of viscosity on the bitterness and astringency of grape seed tannin

To examine the separate effects of viscosity and sweetness on astringency, aqueous solutions of grape seed tannin (GST) were thickened with carboxymethyl cellulose (CMC) from 2 to 45 cP (experiment 1) or sweetened with 0 to 1.8 g/L aspartame (experiment 2). Trained subjects continuously rated astringency and bitterness in duplicate. Subjects were categorized by the salivary flow induced by citric acid and ability to taste n-propyl thiouracil (PROP). In experiment 1, maximum intensity and total duration of astringency were significantly decreased as viscosity rose, although time to maximum intensity of astringency was not affected. Maximum intensity and total duration of bitterness were not significantly affected by increasing viscosity; however, the onset of bitterness was significantly delayed. In experiment 2, increasing sweetness had no affect on any astringency parameter, although maximum intensity of bitterness was significantly decreased. Neither PROP nor salivary flow-status had any effect on perception of bitterness or astringency in either experiment.     

含氨烷基聚硅氧烷的研究进展

对含氨烷基聚硅氧烷的研究进行综述，着重介绍含氨烷基聚硅氧烷的种类，性能特点，制备方法及应用等。     

桌域网及其新技术的研究

桌域网是一种适合于多媒体业务需要的小型ATM网 ,是对传统计算机网络的体系结构的一种补充。本文介绍了设计桌域网的基本策略 ,讨论了它的设计目标和特性 ,给出了桌域网的体系结构、网络接入设备及其性能 ,最后提出研究桌域网的几点建议。