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113.
脱胶剂对大豆油脱胶效果及磷脂质量的影响 总被引:3,自引:0,他引:3
在以前试验得出的大豆油水化脱胶优化条件的基础上,对含磷脂1.92%的大豆油水化时分别加入乙酸酐、柠檬酸、过氧化氢、磷酸、乙酸、氯化钠、氢氧化钠。结果是:加乙酸酐得到的脱胶油含磷脂量最低,为0.15%;加过氧化氢得到的磷脂颜色最浅,为Gardner比色5 ̄+,而脱胶油的过氧化值最高;加柠檬酸得到的磷脂丙酮不溶物含量最高,为82.6%,精炼率也是高,为97.9%;加磷酸得到的磷脂颜色最深,为Gardner比色9 ̄+。 相似文献
114.
Keren D. Gotsman C. 《IEEE transactions on pattern analysis and machine intelligence》1999,21(1):31-41
A problem which often arises while fitting implicit polynomials to 2D and 3D data sets is the following: although the data set is simple, the fit exhibits undesired phenomena, such as loops, holes, extraneous components, etc. Previous work tackled these problems by optimizing heuristic cost functions, which penalize some of these topological problems in the fit. The paper suggests a different approach-to design parameterized families of polynomials whose zero-sets are guaranteed to satisfy certain topological properties. Namely, we construct families of polynomials with star-shaped zero-sets, as well as polynomials whose zero-sets are guaranteed not to intersect an ellipse circumscribing the data or to be entirely contained in such an ellipse. This is more rigorous than using heuristics which may fail and result in pathological zero-sets. The ability to parameterize these families depends heavily on the ability to parameterize positive polynomials. To achieve this, we use some powerful results from real algebraic geometry 相似文献
115.
Restoring subsampled color images 总被引:1,自引:0,他引:1
In some capturing devices, such as digital cameras, there is only one color sensor at each pixel. Usually, 50% of the pixels
have only a green sensor, 25% only a red sensor, and 25% only a blue sensor. The problem is then to restore the two missing
colors at each pixel – this is called “demosaicing”, because the original samples are usually arranged in a mosaic pattern.
In this short paper, a few demosaicing algorithms are developed and compared. They all incorporate a notion of “smoothness
in chroma space”, by imposing conditions not only on the behavior of each color channel separately, but also on the correlation
between the three channels. 相似文献
116.
In this paper we propose a mechanism that provides distributed shared memory (DSM) systems with a flexible sharing granularity. The size of the shared memory units is dynamically determined by the system during runtime. This size can range from that of a single variable up to the size of the entire shared memory space. During runtime, the DSM transparently adapts the granularity to the memory access pattern of the application in each phase of its execution. This adaptation, called ComposedView, provides efficient data sharing in software DSM while preserving sequential consistency. Neither complex code analysis nor annotation by the programmer or the compiler are required. Our experiments indicate a substantial performance boost (up to 80% speed‐up improvement) when running a large set of applications using our method, compared to running these benchmark applications with the best fixed granularity. Copyright © 2001 John Wiley & Sons, Ltd. 相似文献
117.
Keren Li 《国际射频与微波计算机辅助工程杂志》1998,8(6):474-483
This paper presents a systematic technique to improve the convergence of the Green's function for multilayered medium structure by introducing a three-layered model into the multilayered system. The technique uses a combination of Fourier series expansion and method of images. Numerical analysis demonstrates dramatic improvements of the convergence of Green's function and its boundary integrals. © 1998 John Wiley & Sons, Inc. Int J RF and Microwave CAE 8: 474–483, 1998 相似文献
118.
Uzi Ravid Meital Elkabetz Cheni Zamir Keren Cohen Olga Larkov Radi Aly 《Flavour and Fragrance Journal》2010,25(1):20-27
The authenticity of fruit flavours in foods and beverages is of great importance for the producers of jams, ice creams, soft drinks, yogurt, etc. Regulations regarding the authenticity of flavours in foods and beverages will help consumers choose the foods best suitable for them. In order to enhance this goal, we have used headspace–solid phase microextraction stereoselective gas chromatography–mass spectrometry (HS–SPME stereoselective GC–MS) to determine the enantiomeric ratios of chiral flavour and fragrance indicators present in the raw materials and in the products. γ‐Decalactone in peach, nectarine, strawberry, passion fruit and apricot, as well as (E)‐α‐ionone in raspberry and linalool and linalyl acetate in bergamot, were used as indicators in stereoselective analysis of commercial foods and beverages. In the fresh fruit aromas only one enantiomer was predominant or enantiomerically pure. In many commercial fruit products we detected racemic mixtures of the above‐mentioned chiral flavour compounds. The results suggest that HS–SPME stereoselective GC–MS could be a useful tool for differentiating natural flavour compounds from synthetic ingredients in quality control of foods and beverages. Copyright © 2009 John Wiley & Sons, Ltd. 相似文献
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120.
The ion spectra of He-CO-laser discharges with and without small addition of O2 is presented. It is shown that upon addition of oxygen the dominant positive charge carriers in the discharge are O2 +ions. It is argued that the oxygen ion O2 +is populated in stage processes: thea^{3}Pi state of CO relaxes to a metastable state of oxygen, which in turn is ionized by electrons. 相似文献