面向Wi-Fi客户机的低端微控制器

随着各项标准得到充实,而且接入点越来越容易找到,面向Wi-Fi客户站中的低端处理器这一市场成为一个充满机会的奋斗目标。     

Sensitivity Optimization of MEMS Based Piezoresistive Pressure Sensor for Harsh Environment

Silicon - Silicon carbide piezoresistive pressure sensor is more suitable for harsh environment due to its wide bandgap, corrosion tolerance, excellent chemical inertness, high Young’s...     

Long‐term impact of nitrogen and potassium fertilizers on yield,soil nutrients and biochemical parameters of tea

A field experiment was conducted with tea cultivar UPASI‐9 over a period of 9 years to evaluate the long‐term effects of nitrogen (N) and potassium (K) fertilizers on yield, biochemical parameters, soil and leaf nutrient status. The yield increase was as high as 66% over the control for N application of 450 kg ha^?1 year^?1. Polyphenol and amino acid contents increased with increase in K application rate. Positive and significant correlation was found between nitrate reductase activity and the amino acid content of the tea shoots. While ammoniacal nitrogen in the soil was not affected by the application of fertilizer, ammonium acetate extractable K increased. The failure to apply fertilizer resulted in depletion of the organic matter status of the soil. Although increased rate of nitrogen application increased the overall yield of made tea (kg ha^?1 year^?1), the specific yield (kg kg^?1 N) declined. The soil tended to become acidic from frequent application of high doses of nitrogenous fertilizer. The leaf NK status was significantly influenced by the various treatments. Copyright © 2004 Society of Chemical Industry     

Microbiological quality of sausages containing chickpea flour (Cicer arietinum)

English-type fresh skinless pork sausages in which 30% of the protein was replaced by unheated chickpea flour or by chickpea flour heated at 80°C for 1 h were evaluated microbiologically. During storage at 0°C, but not 22°C, incorporation of unheated chickpea flour lowered the microbiological quality of the sausages, but incorporation of chickpea flour previously heated at 80°C for 1 h led to no less of microbiological quality.     

Heat transfer from an immersed vertical tube to a gas fluidized bed

Fluidization and heat transfer experiments have been conducted in gas fluidized beds of two different sizes, viz., 305 × 305 mm² and 305 × 152.5 mm² and with particles of silica sands ($\text{d}\text{?}{}_{\mathrm{p}}\text{= 167, 488, 504, and 745 μ}\text{m}$), glass beads (d_p = 427 μm) and millet seeds (d_p = 2064 μm) with immersed smooth vertical heated tubes of diameter 12.7, 28.6, and 50.8 mm. Important conclusions are drawn concerning the dependence of heat transfer coefficient on fluidization velocity, bed particle diameter, tube diameter and nature of bed fluidization. The heat transfer data are employed to assess the available literature correlations for heat transfer coefficient and for its maximum value.     

A novel electronic micro-viscometer

Microsystem Technologies - This paper reports the development of a novel electronic micro-viscometer capable of measuring viscosity of different Newtonian fluids using less than 100 µl which...     

An energy-efficient cloud system with novel dynamic resource allocation methods

The Journal of Supercomputing - In the last decade, cloud computing has brought enormous changes to people’s lives. Cloud computing gives a client-driven computational model. In this case,...     

Performance evaluation of breast lesion detection systems with expert delineations: a comparative investigation on mammographic images

Multimedia Tools and Applications - Performance of computerized diagnostic systems yearning to be approved by medical regulatory bodies must meet the expectations of human experts. Highly accurate...