A general n-fractal aperiodic zone plate

We propose a general n-fractal aperiodic zone plate generating a beam with the first-order foci with more chosen positions. The construction method of the general n-fractal aperiodic zone plate can apply to many aperiodic zone plates, e.g. fractal, Thue-Morse and Fibonacci zone plates, and the general n-fractal aperiodic zone plates can generate more adjustable first-order foci. Parameters of the n-fractal aperiodic zone plate such as the substitution rule and the fractal order are examined and found not to affect the fractal distribution of the first-order foci. The more adjustable first-order foci generated by the general n-fractal aperiodic zone plate have been verified with both simulations and experiments.     

Effect of element Ru on microstructure and creep behaviour of single crystal nickel-based superalloy

By means of creep property measurement and microstructure observation, the influence of element Ru on the microstructure and creep behaviour of single crystal nickel-based superalloy is investigated. The results show that the plate-like μ phase is precipitated along {111} plane of the Ru-free alloy during thermal exposure at 1080°C and creep at 980°C. And the precipitation of μ phase in the alloy with 6(wt)%Mo and 6(wt)%W may be restrained by adding 2% Ru element. Compared to Ru-free alloy, the creep life of the 2% Ru single crystal alloy at 980°C200 MPa increases form 123 h to 333h. Compared to the 2% Ru alloy, the precipitated plate-like μ phase in the Ru-free alloy may promote the initiation and propagation of cracks along the γ matrix up to fracture, which is thought to be the main reason of the alloy having a lower creep resistances and shorter lifetime.     

Effects of Undercooling and Transformation Time on Microstructure and Strength of Fe–C–Mn–Si Superbainitic Steel

Strength of Materials - A metallographic method, dilatometry, and X-ray diffraction were applied to investigate the effects of undercooling and holding time on bainitic transformation,...     

Location Privacy in Device-Dependent Location-Based Services: Challenges and Solution

With the evolution of location-based services (LBS), a new type of LBS has already gain a lot of attention and implementation, we name this kind of LBS as the Device-Dependent LBS (DLBS). In DLBS, the service provider (SP) will not only send the information according to the user’s location, more significant, he also provides a service device which will be carried by the user. DLBS has been successfully practised in some of the large cities around the world, for example, the shared bicycle in Beijing and London. In this paper, we, for the first time, blow the whistle of the new location privacy challenges caused by DLBS, since the service device is enabled to perform the localization without the permission of the user. To conquer these threats, we design a service architecture along with a credit system between DLBS provider and the user. The credit system tie together the DLBS device usability with the curious behaviour upon user’s location privacy, DLBS provider has to sacrifice their revenue in order to gain extra location information of their device. We make the simulation of our proposed scheme and the result convince its effectiveness.     

超高压协同β-环糊精渗入对米饭回生的抑制

文中探究了超高压协同β-环糊精的渗入对方便米饭回生的影响。在粳米浸泡液中添加2%β-环糊精/羟丙基-β-环糊精,在60℃常压浸泡30 min,接着在40℃,500 MPa下浸泡20 min,最后蒸煮并焖饭制成米饭。通过差示扫描量热(DSC)、热重分析(TG)和X-射线衍射(XRD)研究新工艺对方便米饭在4℃贮存过程中的回生影响。新工艺米饭在4℃贮藏35d,其回生焓值比常压对照组降低了3.10 J/g,结晶度降低了7%。结果表明:新工艺显著延缓了米饭的回生进程,改善了米饭的贮存性。超高压协同添加β-环糊精的工艺为提高方便米饭食用品质提供了有效途径。     

湛江地区养殖南美白对虾冷藏期间的菌相分析及优势腐败菌的初步鉴定

将湛江地区养殖的南美白对虾在(4±1)℃条件下进行冷藏保鲜,通过细菌形态观察和生理生化实验对冷藏不同时期的细菌组成进行了定性和定量研究,并对优势腐败菌进行了初步鉴定。结果表明:湛江地区养殖的南美白对虾冷藏初期的细菌总数为2.8×104CFU/g,由10个属的细菌组成,其中有6个属为G-,且它们的数量占细菌总数的80%,其中以黄杆菌和气单胞菌的数量最多,分别占细菌总数的33.3%和13.3%;冷藏的第2天为高品质期,细菌总数为5.1×104CFU/g,黄杆菌(30%)和不动杆菌(16.7%)的数量最多,G-的数量增长到86.7%;随着冷藏时间的延长,细菌种类逐渐减少,货架期终点时细菌总数为3.0×106CFU/g,但只分离到8个属的细菌,其中G-占93.4%,气单胞菌和假单胞菌的数量均增加到16.7%,而黄杆菌减少为26.7%,其他种类的G-均有不同程度的增长。冷藏至第6天,细菌总数高达2.4×107CFU/g,虾肉完全腐败变质,从中分离获得的4个属的优势腐败菌均为G-,它们分别是黄杆菌、希瓦氏菌、假单胞菌和气单胞菌,各自所占比例为28.74%、26.44%、21.84%和16.09%。     

小米-小麦混合粉的粉质特性和糊化特性研究

研究了未经挤压小米粉、挤压改性小米粉分别按照不同添加量与小麦粉混合所得混合粉的粉质特性和糊化特性。结果显示:随着小米粉添加量的增加,小米-小麦混合粉的形成时间、稳定时间、粉质指数、峰值黏度、最低黏度、最终黏度、峰值时间逐渐降低,弱化度、公差指数、糊化温度逐渐升高;对于未经挤压小米粉,随着添加量增加,吸水率逐渐降低,衰减值逐渐升高,而挤压改性小米粉正好相反。     

酶对漂白浆得率影响的统计分析

从美国中西部多年使用的硫酸盐浆厂中收集了得率、卡伯值和产量的数据。从这些数据中,不能判断出酶的使用是否会影响得率。对这些数据的统计学分析表明,酶很少或几乎不影响纸浆得率。另外,从加拿大两个使用或未使用酶的商品硫酸盐浆厂中收集了两组数据,包括BOD、产量以及卡伯值。一组数据取自硫酸盐针叶木浆厂,另一组数据取自硫酸盐阔叶木浆厂。统计分析了这些数据以确定酶的使用是否会影响BOD。通过对这些数据的分析,发现在硫酸盐浆厂中,酶的使用并不影响阔叶木浆的得率、卡伯值和BOD发生量,统计分析表明使用酶可能影响针叶木BOD发生量,但是这些数据与是否使用酶时,统计出的BOD发生量都明显增加而混淆不清。从这些数据中不能确定所增加的BOD发生量是来自超负荷粗浆洗浆机,还是因为用了酶使纸浆得率减少。