基于温控系统的太赫兹可调谐滤波器

集成太赫兹滤波器是实现集成太赫兹通信系统的基本器件之一,为了使太赫兹滤波器实现片上可调,提出了基于温控系统的太赫兹可调谐滤波器。相比于其他的太赫兹滤波器,提出的片上可调谐滤波器的调谐方法简单,尺寸小,可以很好地与其他太赫兹器件集成到晶片上。利用温控系统改变晶片的温度,再利用硅材料的热光效应改变折射率,使得微环耦合状态发生变化,从而让太赫兹滤波器的谐振峰发生漂移。在将加热片从30℃逐渐加温到90℃的过程中,太赫兹可调谐滤波器在180 GHz附近的谐振峰中心频率从180.453 GHz逐渐减小到180.224 GHz,变化范围为0.229 GHz,谐振深度从-68 dB逐渐变化为-44 dB,半高宽由原来的0.040 GHz逐渐变为0.246 GHz。     

造纸黑液与褐煤制备水煤浆的实验研究

利用造纸黑液和褐煤制备了水煤浆,讨论了最高成浆浓度、流变性、稳定性和加入添加剂种类及用量各因素对黑液煤浆性能的影响.实验结果表明,褐煤和造纸黑液可以制成性能良好的煤浆;制得的煤浆均表现出优越的流变性和稳定性;稀释5倍的黑液制得的煤浆综合性能最好;加入分散剂和稳定剂后,可大幅降低煤浆的黏度,同时也提高了稳定时间.     

Effect of Initial PH on Growth Characteristics and Fermentation Properties of Saccharomyces cerevisiae

As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth and fermentation performance of 3 S. cerevisiae strains Freddo, BH8, Nº.7303, different tolerance at low pH, chosen from 12 strains, was studied. The values of yeast growth (OD₆₀₀, colony forming units, cell dry weight), fermentation efficiency (accumulated mass loss, change of total sugar concentration), and fermentation products (ethanol, glycerol, acetic acid, and l ‐succinic acid) at different pH stress were measured. The results showed that the initial pH of must was a vital factor influencing yeast growth and alcoholic fermentation. Among the 3 strains, strain Freddo and BH8 were more tolerant than Nº.7303, so they were affected slighter than the latter. Among the 4 pH values, all the 3 strains showed adaptation even at pH 2.50; pH 2.75 and 2.50 had more vital effect on yeast growth and fermentation products in contrast with pH 4.50 and 3.00. In general, low initial pH showed the properties of prolonging yeast lag phase, affecting accumulated mass loss, changing the consumption rate of total sugar, increasing final content of acetic acid and glycerol, and decreasing final content of ethanol and l ‐ succinic acid, except some special cases. Based on this study, the effect of low pH on wine products would be better understood and the tolerance mechanism of low pH of S. cerevisiae could be better explored in future.     

Handover Mechanism in Coordinated Multi-Point Transmission/Reception System

Coordinated Multi-Point (CoMP) transmission/reception technology has been the focus of much attention recently and has becom a key research interest in 3GPP LTE-Advanced due to its ability to improve both cell-edge and average system performance.However,CoMP technology requires brand-new handover mechanism,or else its real performance will be limited.This paper proposes a novel handover mechanism supporting CoMP based on the handover scenario in CoMP communication system architecture,including information s...     

粘质沙雷氏菌膜结合葡萄糖酸脱氢酶的分离纯化及其酶学特性

经超声破碎细胞、TritonX-114相分离、盐析、DEAE-sepharose离子交换层析和Hydroxyapatite吸附层析等步骤,从2-酮基葡萄糖酸（2-keogluconic acid,2KGA）生产菌株粘质沙雷氏菌JUIM03中获得比活力91.43 U/mg、纯化倍数160.4 倍的膜结合葡萄糖酸脱氢酶（gluconate dehydrogenase,GADH）。研究结果表明,粘质沙雷氏菌膜结合GADH由3 个亚基组成,其分子质量分别为65.0、45.0 kDa和23.0 kDa左右,是一种含有细胞色素C的黄素蛋白,能够催化氧化葡萄糖酸为2KGA。粘质沙雷氏菌膜结合GADH的最适反应温度为40 ℃,最适反应pH 5.0,在30 ℃以下、pH 5.0～6.0的条件下较为稳定;该酶具有严格的底物特异性,只有在D-葡萄糖酸作为底物时才具有催化活性,其Km值为1.33 mmol/L;一些金属离子（如Fe3＋、Cu2＋和Zn2＋）、有机溶剂（乙醇、异丙醇、甲醇和丙酮）、变性剂（十二烷基硫酸钠和巯基乙醇）以及有机酸（草氨酸和草酸）对膜结合GADH的催化活性具有明显的抑制作用。研究为粘质沙雷氏菌2KGA生物合成的过程优化与控制提供了一定的理论依据。     

赤霉素对法麦制麦特性的影响

研究了一定浓度的硫酸锌配合不同浓度的赤霉素处理对麦芽生长代谢以及麦芽品质的影响.结果表明,当赤霉素处理浓度为0.10mg/L时,麦芽中有机锌含量最高可达150.9μg/g:赤霉素提高了绿麦芽的呼吸强度和各种酶活性;提高了成品麦芽的α-淀粉酶和β-淀粉酶活性;影响了麦芽中糖类和蛋白质的含量;赤霉素不同程度地提高了麦芽的酿造品质.     

利用韵律信息的CHMM连续数字语音识别

提出了一种结合韵律信息的高性能汉语连续数字语音识别算法,该识别算法基于CHMM(连续隐马尔可夫模型),采用MFCC(MEL频率倒谱系数)为主要语音特征参数,结合韵律信息进行连续数字精确分割,能够有效区分易混数字。算法采用两级识别框架来提高语音识别率,其中,第1级对连续数字分割,在此基础上进行数字语音识别,输出各候选结果,第2级在候选结果中确定易混数字对,并运用韵律信息进一步选择正确结果。实验表明,最终汉语连续数字语音识别率有很大提高。     

视频文字信息检查工具的设计与实现

针对某些特定视频中,画面文字信息经常包含较为敏感文字信息,导致信息泄露,设计实现了一种视频画面中的文字的检测识别系统,对视频画面中的文字标语、文字条幅,新闻画面中的文字导语等信息进行识别与比对;采用基于双阈值的视频镜头分割算法,根据颜色直方图信息提取关键帧,采用最大稳定极值区域算法提取图像中稳定区域,通过聚类和级联分类器实现文字区域提取,最后将文字区域分割后进行OCR识别,实验表明系统针对复杂背景中的文字能够达到较高的检测识别率.