高精度薄壁钢套类零件制造工艺

薄壁钢套类零件是机械制造中常碰到的一类难加工零件,由于其不同的功能用途和典型结构特点,其制造有一定难度,在实际生产过程中,经常出现加工制造后的零件尺寸精度、形状精度、形位精度达不到使用及设计要求。本文较系统地阐述了薄壁钢套类零件的典型制造工艺方法以及在制造过程中的变形分析和应对措施。     

Expanded coprime array for DOA estimation: augmented consecutive co-array and reduced mutual coupling

Multidimensional Systems and Signal Processing - Generalized coprime structure decomposes the interleaved subarrays in the conventional coprime array by introducing a displacement and the resulting...     

A Preamble Re-utilizing Access Scheme for Machine-Type Communications with Optimal Access Class Barring

Wireless Personal Communications - The existing long term evolution networks originally designed for human-to-human communications are hard to tackle numerous and bursty random access requests from...     

Heterogeneity in industry–university R&D collaboration and firm innovative performance

Scientometrics - University–industry R&;amp;D collaboration is a key driver of participating firms’ technological capability. However, there is still debate on the determinants of a...     

Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii

Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels.