A Hydrogen‐Storage Distributed Generation System Using Unitized Reversible Cells and Its Operational Scheme

Environmental issues such as global warming and depletion of natural energy resources are posing problems. Photovoltaic systems have been attracting attention as a form of renewable energy. The output power of a photovoltaic system changes sharply because solar radiation intensity and temperature vary with the weather. In conventional photovoltaic systems, the surplus power, excluding the power consumed in the load, flows back to the grid. Therefore, fluctuations in the output power of a photovoltaic system may have an adverse effect on the grid. This paper proposes a novel hydrogen‐storage distributed generation system using a unitized reversible cell that integrates a fuel cell and water electrolyzer to smooth reverse power flow. The hydrogen‐storage distributed generation system was modeled and a computer simulation was performed. Using two evaluation methods, the proposed system is shown to be effective at leveling power flow back to the grid.     

Detecting Unstable Periodic Orbits in Hyperchaotic Systems Using Subspace Fixed-Point Iteration

<正>We present a numerical method for efficiently detecting unstable periodic orbits(UPO's)embedded in chaotic attractors of high-dimensional systems.This method,which we refer to as subspace fixed-point iteration, locates fixed points of Poincare maps using a form of fixed-point iteration that splits the phase space into appropriate subspaces.In this paper,among a number of possible implementations,we primarily focus on a subspace method based on the Schmelcher-Diakonos(SD)method that selectively locates UPO's by varying a stabilizing matrix,and present some applications of the resulting subspace SD method to hyperchaotic attractors where the UPO's have more than one unstable direction.     

Ion Exchange in Alkali Layers of Potassium β -Ferrite ((1 + x)K2O · 11Fe2O3) Single Crystals

The potassium ions in potassium β-ferrite ((1 + x)K₂O ·11Fe₂O₃) crystals were exchanged with Na⁺, Rb⁺, Cs⁺, Ag⁺, NH₄⁺, and H₃O⁺ in molten nitrates or in concentrated H₂SO₄. On the other hand, spinel and hexagonal ferrites were formed by soaking the crystals in the melt of divalent salts. The crystals of K⁺, Rb⁺, and Cs⁺β-ferrites decomposed to form α-Fe₂O₃ at high temperatures of 800° to 1100°C. In addition, H₃O⁺, NH₄⁺, and Ag⁺β-ferrites decomposed to form α-Fe₂O₃ at relatively low temperatures of 350° to 650°C, in accordance with the stabilities of the inserted ions. The electrical properties of some β-ferrites were measured.     

复合冻融与淋洗方法修复重金属污染黏性土的研究

土壤淋洗被认为是一种高效、可广泛应用和彻底治理重金属土壤污染的方法,但因黏质土壤的低渗透性、较大颗粒比表面积对重金属离子所具有的强烈吸附作用,影响水或淋洗剂在土壤中的混合传质,导致淋洗效果不佳。利用人工冻结方法,通过未冻土侧水分向冻结锋面迁移和冻融循环重构土粒结构提高渗透性的原理,再结合化学淋洗方法,对铅、镉污染的黏性土壤进行了修复试验。结果表明,土体经反复冻融后会破坏土体颗粒原有结构,从而有助于淋洗液与污染物充分接触,因而提高了淋洗效率,为利用自然冷能对季冻区重金属污染土壤修复提供了思路。     

Determination of Pectin in the Presence of Food Polysaccharides

A selective and specific method to assay pectin in mixtures of polysaccharides using pectinase was developed. The mixture was extracted with 99.5% (v/v) ethanol to remove gum arabic and any other ethanol-soluble saccharides and polysaccharides; pectin was then hydrolyzed with pectinase. The hydrolyzed pectin was recovered by solution in 80% (v/v) ethanol and assayed by the m-hydroxybiphenyl method. The assay was not affected by agar and gums of tragacanth, karaya, guar, and locust bean in the mixture. Alginate and xanthan gum in the mixture repressed the development of color by this method, but this effect could be offset by modification of the pectinase reaction system.     

State feedback stabilization of cascaded nonlinear systems with discontinuous connection

In practical engineering, many phenomena are described as a discontinuous function of a state variable,and the discontinuity is usually the main reason for the degradation of the control performance. For example, in the setpoint control problem of mechanical systems, the static friction (described by a sgn function of velocity of the contacting faces) causes undesired positioning error. In this paper, we will investigate the stabilization problem for a class of nonlinear systems that consist of two subsystems with cascaded connection.We will show the basic idea with a special case first, and then the result will be extended to more general cases. Some interesting numerical examples will be given to demonstrate the effectiveness of the proposed design approach.     

Endothelial cells on plasma-treated segmented-polyurethane: Adhesion strength, antithrombogenicity and cultivation in tubes

When the surface of segmented-polyurethane (SPU), where endothelial cells are not capable of proliferating, is modified by plasma treatment, the adhesion and proliferation of bovine aortic endothelial cells (BAECs) can be drastically improved. The cells were capable of proliferating on the inner surface of a plasma-treated SPU-coated tube (length: 50 mm; inner diameter: 1.5 mm). When a steady flow shear stress of 9 Pa was applied to the cells proliferated on the modified SPU surface for 90 min, most cells did not detach from the surface. From an in vitro evaluation test of antithrombogenicity, the cell surface can be considered to provide an inert surface against thrombus formation and blood coagulation. From analyses of the plasma-treated SPU surface, it was suggested that the improvements in BAEC proliferation and adhesion after plasma treatment were due to the change in wettability of the surface. Data suggest that the plasma treatment would be useful for developing a small-calibre hybrid vascular graft.     

Preparation and properties of ice cream type frozen yogurt

Changes in sensory ratings and chemical properties of ice cream type frozen yogurt (fat content >8.0% with varying pH values) were investigated during storage for 6 months at –35°C. No appreciable change was observed in the structure, acidity and pH values of the products during storage. In addition, there was no increase in thiobarbituric acid values of the products during storage. Viable lactic acid bacteria decreased in number with increasing storage period. Different sensory ratings were obtained for assessors who were familiar with yogurt and for assessors who were not. The product having a pH value of 5.5 was the most preferred ice cream type frozen yogurt in the products examined .