Presupposition failure — A comedy of errors

Presuppositions of utterances are the pieces of information you convey with an utterance no matter whether your utterance is true or not. We first study presupposition in a very simple framework of updating propositional information, with examples of how presuppositions of complex propositional updates can be calculated. Next we move on to presuppositions and quantification, in the context of a dynamic version of predicate logic, suitably modified to allow for presupposition failure. In both the propositional and the quantificational case, presupposition failure can be viewed as error abortion of procedures. Thus, a dynamic assertion logic which describes the preconditions for error abortion is the suitable tool for analysing presupposition.     

R&D activities on wireless systems in China

Various wireless systems and the research preceding their practical use in China are described. The topics discussed include research establishments, research and development projects underway, challenges inherent to digital radio, and expansion opportunities afforded by satellite communications     

Internet网的服务方式与入网方式一览

目前，世界上最大的计算机网络Ｉｎｔｅｒｎｅｔ网，已成为通达１５０多个国家的国际互联网络。作为引导中国计算机用户进入Ｉｎｔｅｒｎｅｔ的中国公用计算机互联网ＣＨＩＮＡＮＥＴ也正迅速发展。本文就Ｉｎｔｅｒｎｅｔ网的服务方式和入网方式进行了综述。     

BEM 系列原油流动性改进剂的应用

对BEM系列原油流动性改进剂的基本原理以及在中洛、濮临、东临、东黄、鲁宁、魏荆等几条原油长输管道工业应用的现场测试情况进行了介绍。结果表明，BEM系列原油流动性改进剂在降低原油凝点和粘度方面性能良好，能满足管道安全，平稳运行的要求。     

具有细小组织的高强度和高延性钢管的开发

介绍了日本川崎制铁公司技术研究所开发出的电焊钢管采用热张力减径工艺的特性 ,及这种钢管的高强度、高延性等基本特性。用这种钢管制造的汽车零部件 ,经弯曲、冲击和疲劳特性等实验 ,证明具有良好的机械加工性能 ,是制造汽车用零部件的优良材料。     

国内外乙丙橡胶市场供需状况

介绍了国内外乙丙橡胶市场的供需状况，并对我国乙丙橡胶的产业发展提出了建议。     

IPv6与欧洲

在推进IPv6的问题上,亚洲表现的最为积极,这是因为亚洲各国承受着巨大的IP地址方面的压力。欧洲虽然在这方面没有这样大的压力,但在互联网方面一直落后于美国,这是欧洲所不甘心的。因此,欧洲在推进IPv6方面也做了许多工作。欧洲推进IPv6的基本策略是先移动,后固定,并实施了一系列的行动计划和项目。欧洲面临的挑战主要是已经部署了数量巨大的网元、操作系统与软件应用必须予以更新、互通或取代,需要仔细规划和大量投资。     

Replacement of beef fat in Frankfurters by interesterified palm,cottonseed and olive oils

Three interesterified vegetable oils (IVOs) prepared from palm, cottonseed, and olive oil, respectively, have been studied for application to Frankfurters. Beef fat (10%) was replaced by one of the IVOs at 20, 60 or 100%. Fatty acid composition of the lipid fraction in the Frankfurters and saturated/unsaturated ratios were established for all batches. We found that total or partial replacement of beef fat by IVOs did not lead to significant changes in appearance, colour, texture, flavour or sensory score. We conclude that IVOs may be successfully applied as beef fat substitutes in Frankfurters.