基于GSM/GPRS的温室环境远程监控系统设计

针对农业生产中部分温室地点偏僻、位置分散等特点,设计了一种通过SMS短消息业务和GPRS网络对温室群进行远程监控的系统,并介绍了系统结构和软硬件设计。该系统利用嵌入式技术构建了温室现场采集和控制终端,利用GPRS无线通信技术使温室现场终端和远程Server工作于C/S模式。操作者亦可通过SMS短消息的方式对温室实施监控。     

Automated visual inspection: A tutorial

This article introduces the topic of automated visual inspection (AVI) as a subset of machine vision. The components of a generic AVI system will be presented and current applications of AVI systems will be discussed. Specifically, the applications of automated dimension verification, bare printed circuit board inspection, stuffed printed circuit board inspection and component identification using color technology will be covered in some detail.     

Apoptosis after gamma irradiation. Is it an important cell death modality?

Apoptosis and necrosis are two different forms of cell death that can be induced by cytotoxic stress, such as ionizing radiation. We have studied the importance of apoptotic death induced after treatment with 6 Gy of gamma-irradiation in a panel of eight human tumour cell lines of different radiosensitivities. Three different techniques based on the detection of DNA fragmentation have been used, a qualitative one--DNA ladder formation --and two quantitative approaches--in situ tailing and comet assay. No statistically significant relationship between the two quantitative assays was found (r= 0.327, P = 0.159) so these methods seem to show different aspects of the process of cell death. The presence of the DNA ladder related well to the end-labelling method in that the least amount of end labelling was seen in samples in which necrotic degradation rather than apoptotic ladders were seen. However, as the results obtained by the comet assay are not in agreement with the DNA ladder experiments, we suggest that the distinction between the degraded DNA produced by apoptosis and necrosis may be difficult by this technique. Finally, although apoptosis has been proposed to be dependent on p53 functionality, and this may explain differences in cellular radiosensitivity, no statistically significant relationship was found between these parameters and apoptosis in the eight cell lines studied.     

A flexible alarm prediction system for smart manufacturing scenarios following a forecaster–analyzer approach

Journal of Intelligent Manufacturing - The introduction of data-related information technologies in manufacturing allows to capture large volumes of data from the sensors monitoring the production...     

Structural and Electrochemical Characterization of the Zirconia Coating on the Ti6Al4V Alloy in Physiological Solution for Orthopedic Applications

Protection of Metals and Physical Chemistry of Surfaces - This work consisted of performing zirconia coating of Ti6Al4V substrates through a process of colloidal electrophoretic deposition via...     

The effect of temperature on microbial growth in apple cubes packed in film and preserved by use of orange juice

Red delicious apple cubes were packed in fresh orange juice containing chemical preservatives (citric and ascorbic acid, potassium sorbate) and covered with plastic films of different gas permeabilities (polyethylene and EVA‐SARAN‐EVA) before storage at 4, 10 and 20 °C. The concentration of potassium sorbate in the product was optimized with respect to colour and microbial growth. Yeast and mould growth was modelled by Gompertz and linear equations to derive parameters such as lag phase, maximum microbial population and specific microbial growth or rates of decline. Activation energies for the specific growth rates were estimated from Arrhenius‐type equations and the time required to reach microbial counts of 10^6±0.2 CFU g^?1 was determined in all cases. At 4 °C, these values were longer than 25 days in all systems tested. The use of a low gas permeability film and an adequate potassium sorbate concentration extended storage life at higher temperatures.     

Dynamic Consolidation of Combustion-Synthesized Alumina-Titanium Diboride Composite Ceramics

A mixture of TiO₂, B2O₃, and Al powders was reacted exo-thermically to form a low-density Al₂O₃–TiB₂ foamed product. After the cessation of the combustion synthesis reaction, this hot foam was densified by the pressure waves generated by the detonation of an explosive charge. The delay time between the initiation of the combustion synthesis and detonation of the explosive, the thickness of the explosive charge, and the strength of sample confinement were found to influence the effectiveness of the consolidation. Analysis of the combustion synthesis reaction temperature histories and microscopy of the reacted product sponge are used to develop additional information about this reaction/consolidation process. These results, and the microstructural properties of the combustion-synthesized and dynamically consolidated products, are discussed.     

Chemical composition and in vitro starch digestibility of corn tortillas with added amaranth flour

Background: Corn tortillas containing 20% (w/w) amaranth flour (AF) were kept in cold storage and analysed after various times for chemical composition and in vitro starch digestibility, including predicted glycemic index. Comparison was made with traditional nixtamalised corn flour (NCF) tortillas. Results: Lipid and protein contents were higher in mixed NCF/AF tortilla than in NCF tortilla. Available starch (AS) content was lower in NCF/AF tortilla and decreased during cold storage. However, this decrease was greater in NCF tortilla, suggesting slower starch retrogradation in NCF/AF tortilla. After 96 h of storage, total resistant starch (RS) content was higher in NCF tortilla than in NCF/AF tortilla. However, no differences were detected thereafter, indicating similar retrogradation after long storage times. Retrograded resistant starch contents indicated that only part of the total RS in tortilla is due to retrogradation, which agrees with the tendency recorded for AS and RS in both types of tortilla. α‐Amylolysis rates were similar in NCF/AF and NCF tortillas, decreasing with storage. The predicted glycemic index was always higher in NCF/AF tortilla, a pattern that might be due to the waxy‐type starch present in AF. Conclusion: NCF/AF tortilla might be suitable as a product with higher protein content and higher glycemic index than conventional NCF tortilla. Copyright © 2007 Society of Chemical Industry     

Energy and exergy utilizations of the U.S. manufacturing sector

The energy and exergy utilizations in the U.S. manufacturing sector are analyzed by considering the energy and exergy flows for the year 2002. Detailed end-use models for fourteen intensive industries are established using scattered data from the Manufacturing Energy Consumption Survey (MECS). Since the MECS data exhibit many gaps, data from other sources are used, as well as a number of assumptions are made to complete the models. The methodology applied and the assumptions made are clearly described so that the methods can be readily modified to fit different needs. The end-use models provide a starting point to estimate the site and embodied energy and exergy efficiencies. The average site energy and exergy efficiencies of the manufacturing sector are estimated as 63.5% and 38.8% respectively, while the embodied energy and exergy efficiencies are estimated as 52.7% and 32.1% respectively. The low efficiency values suggest that many opportunities for better industrial energy utilization still exist.     

In vitro starch digestibility of fresh and sun‐dried faba beans (Vicia faba L.)

Fresh and sun‐dried faba beans (Vicia faba L.) were cooked, stored for various times at 4 °C and analysed for available starch (AS), resistant starch (RS) and fibre‐associated resistant starch (FARS) contents as well as α‐amylolysis. Fresh beans required a shorter cooking time (25 min) than dried beans (158 min). Cooked fresh faba beans had a higher AS content than cooked dried faba beans. The AS content in both decreased during cold storage, with fresh beans showing a smaller decrease than dried beans with increasing storage time. Cooked fresh faba beans also had a higher total RS content than cooked dried faba beans, although a greater increase in RS content was recorded in the latter upon storage. Starch retrogradation was more prominent in cooked dried faba beans than in cooked fresh faba beans, as indicated by the consistently higher FARS content. The α‐amylolysis rate decreased with increasing storage time, i.e. long‐stored (72 h) cooked faba beans exhibited slower starch digestion, and differences were recorded between fresh and dried beans. The predicted glycaemic index ranged between 60.9 and 58.0% for cooked fresh faba beans and between 57.9 and 55.8% for cooked dried faba beans, which is suggestive of slow glucose release from starch in faba beans. Copyright © 2007 Society of Chemical Industry