A quantitative method for evaluating the performances of hyperspectral image fusion

Hyperspectral image fusion is a key technique of hyperspectral data processing. In recent years, many fusion methods have been proposed, but there is little work concerning evaluation of the performances of different image fusion methods. In this paper, a method called quantitative correlation analysis (QCA) is proposed, which provides a quantitative measure of the information transferred by an image fusion technique into the output image. Using the proposed method, the performances of different image fusion methods can be compared and analyzed directly based on the images of before and after performing the fusion. The correlation information entropy, based on the developed QCA, is also proposed and testified by numerical simulations. Typical hyperspectral data are applied to the proposed method. The results show that the method is effective, and its conclusions agree with the classification results in applications.     

Cramer-Rao bounds for parametric shape estimation in inverse problems

We address the problem of computing fundamental performance bounds for estimation of object boundaries from noisy measurements in inverse problems, when the boundaries are parameterized by a finite number of unknown variables. Our model applies to multiple unknown objects, each with its own unknown gray level, or color, and boundary parameterization, on an arbitrary known background. While such fundamental bounds on the performance of shape estimation algorithms can in principle be derived from the Cramer-Rao lower bounds, very few results have been reported due to the difficulty of computing the derivatives of a functional with respect to shape deformation. We provide a general formula for computing Cramer-Rao lower bounds in inverse problems where the observations are related to the object by a general linear transform, followed by a possibly nonlinear and noisy measurement system. As an illustration, we derive explicit formulas for computed tomography, Fourier imaging, and deconvolution problems. The bounds reveal that highly accurate parametric reconstructions are possible in these examples, using severely limited and noisy data.     

开展CAD／CAM／CAE工作提高矿用牙轮钻头设计研制水平

我国矿用牙轮钻头同世界先进水平相比有较大差距，大力开展矿用牙轮钻头CAD／CAM／CAE工作，促进学科交叉融合，是摆脱落后局面，参与全球性竞争的一项重要任务。     

低阶煤煤层气富集模式初探

通过对美国粉河盆地以及我国铁法盆地煤层气富集规律的解剖,总结出影响低阶煤煤层气富集的关键因素是封堵,而构造、岩性和水动力是形成煤层气封堵的主要因素。同时提出了5种不同的煤层气富集模式,即背斜模式、构造—水动力模式、构造—岩性模式、岩性—水动力模式和岩性模式。     

En/Decoder for Spectral Phase-Coded OCDMA System Based on Amplitude Sampled FBG

A novel en/decoder for spectral phase-coded optical code-division multiple-access system based on amplitude sampled fiber Bragg grating (FBG) is proposed. Both equivalent chirp and equivalent phase shift are achieved by amplitude sampling. Compared with previous en/decoder based on step chirped FBG, it is easier to fabricate. The performance of the proposed en/decoder is verified by both numerical simulation and experimental demonstration.     

Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry     

Study on the long‐term thermal‐oxidative aging behavior of polyamide 6

The long‐term thermal‐oxidative aging behavior of polyamide 6 (PA6) was studied by comparison with the stabilized sample in this work. The variation of mechanical properties of the pure and the stabilized samples of PA6 with aging time at 110°C, 130°C, and 150°C were investigated, respectively. The aging mechanism of PA6 under heat and oxygen was studied in terms of the reduced viscosity, crystallization behavior, dynamic mechanical behavior, and chemical composition through the methods of polarized light microscopy (PLM), differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), X‐ray photoelectron energy spectrum (XPS), and so on. The results indicated that at the initial stage of aging, the molecular crosslinking reaction of PA6 dominated resulting in the increase of the mechanical strength, reduced viscosity, and the glass transition temperature of the sample. And the molecular degradation dominated in the subsequent aging process resulting in the decrease of the melting temperature, the increase of the crystallinity, and the formation of the oxides and peroxides products. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Thermal stabilization effect of biphenol monoacrylate on polyamide 6

Biphenol monoacrylate (AL) was combined with a traditional hindered phenolic‐based binary antioxidant system to form a ternary stabilization system for the purpose of further improving the thermal–oxidative stability of polyamide 6 (PA6). The thermal stabilization effect of the antioxidant AL on PA6 was studied in terms of the reduced viscosity, the chemical structure, the yellow index, and the mechanical properties. The results showed that the antioxidant AL, with the proper chemical structure, could improve the thermal stability of PA6 effectively through a unique bifunctional stabilizing mechanism. The interaction of the molecules of PA6 with the antioxidant AL was investigated. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008