基于显著封闭边界的图像检索算法

在分析了基于边缘的图像检索方法的缺点后,提出了一种基于显著封闭边界的图像检索新算法。它使用基于图论方法的边缘比算法从噪声图像中获取图像的显著封闭边界,然后以显著封闭边界来代表图像,每条显著封闭边界由两个特征：边缘幅度直方图和边缘角度直方图来刻画,并综合这两个特征进行图像间的相似性度量。实验结果表明,本文算法具有较高的检索准确率。     

酸性体系下不同成因黄铁矿的浸出行为与电化学性质差异

以同沉积型黄铁矿和中温热液型黄铁矿为研究对象,考察了酸性培养基体系下2种不同成因黄铁矿的浸出行为和电化学性质.浸出试验结果表明:同沉积型黄铁矿浸出率为7.59％,而中温热液型黄铁矿浸出率仅为3.68％,同沉积型黄铁矿的浸出活性高于中温热液型黄铁矿.电化学试验结果表明:黄铁矿的矿物学成因不改变它的电化学溶解机制;同沉积型...     

露天采场高陡边坡下深部采空区的爆破处理研究

鞍本地区是我国最大的BIF型铁矿集中分布区,其铁矿资源量/储量约占全国总量的1/4,但由于日伪时期的掠夺式开采和矿业整合开发前的无序开发利用,在一定深度空间内遗留了大量隐伏采空区,为后期实现规模化露天开采带来极大的安全隐患,成为制约露天铁矿资源安全高效开采的难题。以弓长岭露天铁矿大砬子采区高陡边坡下的深部采空区为研究对象,利用LS_DYNA软件进行采空区的安全爆破模拟研究,结合现场深部采空区爆破参数试验结果,提出了采用孔中起爆处理采空区的方法,具体参数设置为空区预留顶板厚度3 m,孔间延期时间42 ms,排间延期时间75 ms,平均炸药单耗0.237 kg/t。在上述分析的基础上,针对大砬子露天采场高陡边坡内的深部不规则多层采空区提出了分层、分区安全爆破处理的技术方案,且空区边界用切割爆破方法处理,爆破处理效果良好,采空区得到了安全有效治理。     

PVC⁃U排水管道中重金属铅的浸出研究

研究了3种添加铅稳定剂的铅总量和硬聚氯乙烯（PVC?U）管道产品在不同时间,温度及pH下的浸出规律,并讨论了浸出机理。结果表明,3种产品浸出规律一致：铅浸出量随时间增加先增加后减少,浸出4 h时浸出量最大;温度对铅浸出量影响显著,铅浸出量随温度的增加持续增加;铅在强酸性环境的浸出量大于在强碱性环境下的浸出量,在偏碱性环境下的浸出量最少。     

基于ANSYS有限元软件裂纹扩展模拟

从能量释放率准则出发,用ANSYS软件作为平台,进行二次开发来模拟二维复合加载下裂纹的扩展。裂纹扩展路径的模拟是模拟裂纹扩展中的难点。重点描述了模拟裂纹扩展路径。     

强脉冲离子束辐照混合的RBS研究

采用卢瑟福背散射(Rutherford backscattering spectroscopy,RBS)方法对强脉冲离子束辐照Ti/Al、Al/Ti和Ni/Ti三组薄膜/衬底体系所形成的混合层进行了研究.在Ni/Ti组合中形成了厚度比离子射程大得多的、混合度较高的梯度混合层.发现熔融态混合的程度不仅取决于两材料在熔融态的表面张力的差别,而且取决于它们熔点的差异.这两个参量较接近的混合程度较好.     

响应面法优化磨盘柿果胶的提取工艺

为了充分开发磨盘柿资源,以磨盘柿加工柿子酒后的废弃物-柿子渣为原料,对果胶的提取工艺进行了研究。采用草酸铵提取法对柿子渣的果胶进行提取,单因素实验考察了提取时间、提取温度、提取液pH、料液比、草酸铵浓度对提取率的影响,并利用响应面分析法对果胶的提取工艺进行了优化。结果表明,最佳的提取条件为:草酸铵浓度为0.60%,提取温度95℃,反应时间4 h,pH1.9,在此条件下果胶的提取率为11.2%±0.3%。通过此方法,能够有效地提取出果渣中的果胶,为磨盘柿子的综合开发提供了思路。     

孜然精油成分分析及超临界萃取联合分子蒸馏纯化效果研究

利用超临界联合分子蒸馏技术提取纯化孜然精油,采用GC-MS 和双柱复检法对孜然精油的挥发性成分进行定性分析,通过质谱库检索联合保留指数法分析,DB-5 柱上共鉴定出44 种组分,INNO-WAX 柱上共鉴定出39种组分,其中20 种组分在两只柱子上共同存在。以正十二烷为内标物建立了用毛细管气相色谱法同时测定孜然油中主要呈香物质(β- 蒎烯、对伞花烃、γ- 萜品烯、枯茗醛)的方法。结果表明,在所选择的色谱条件下,4 种芳香物质的峰面积与其质量浓度呈良好的线性关系,R2 均大于0.9996。经过分子蒸馏纯化后,孜然精油主要成分枯茗醛的含量由纯化前的11.48% 提高到30.30%,纯化效果理想。     

Mebendazole-Induced Blood-Testis Barrier Injury in Mice Testes by Disrupting Microtubules in Addition to Triggering Programmed Cell Death

Mebendazole (MBZ) is a synthetic benzimidazole known for its antiparasitic properties. In recent years, growing evidence showed that MBZ was also used as an anti-tumor agent. However, whether (and to what extent) this drug treatment affected the male reproductive system was not well-understood. In this study, male C57BL/6 mice were injected with 40 mg/kg/day of MBZ. The treatment was for 3 and 7 days. Our results showed that the injected mice exhibited an abnormal spermatogenic phase with a significant decrease in sperm. We further detected microtubule disruption and transient functional destruction of the blood–testes barrier (BTB) in the MBZ-injected mice testes (BTB). Our data confirmed that MBZ suppressed the expression of the BTB junction-associated proteins and disrupted the Sertoli cells’ function in vivo. Moreover, MBZ-treated mice demonstrated an aberrant caspase-3 signalling pathway, which resulted in the apoptosis of the germ cells. Here, we present our data, indicating that MBZ impairs BTB by reducing the expression of the microtubules’ and BTB junction-associated proteins. The last leads to activating the caspase-3 pathway, which triggers extensive germ cell apoptosis.     

Physicochemical properties and application of micronized cornstarch in low fat cream

With normal cornstarch (CS) as material, micronized starch was prepared first by acid hydrolyzed pretreatment and then ball-milling (HMS). A control sample (MS) was prepared by ball-milling without pretreatment. Particle size and shape of micronized starch were investigated, and its application in low fat cream was studied. The Maltase cross of HMS granules almost disappeared and the particle size clearly decreased. It was evident that acid-lintnerised starch granules were more susceptible to break down upon milling. However, the granules would aggregate with an increase in milling time. Compared with full-fat cream, the apparent viscosity of low-fat cream increased, while fat globules partial coalescence rate, overrun and textural properties decreased with the increasing of the fat replacement rate. The average particle size of whipped cream increased with the increase of whipping time. Results indicate that a 15% fat replacement rate would produce cream with good foaming and storage stability.