Decoder side information generation techniques in Wyner-Ziv video coding: a review

Multimedia Tools and Applications - In Wyner-Ziv (WZ) video coding, decoder side information (SI) takes a key role in a WZ video codec among other building blocks. In this paper, we review the...     

BIM技术在大型项目上的应用——以连云港民用机场迁建工程旅客过夜用房酒店为例

在国家政策和市场需求的双重推动下,BIM技术在国内建筑领域迎来快速发展阶段,从最初的概念普及,到能够局部应用,再到现在能够全过程应用,其趋势是十分明确的,但是在其发展的过程中仍然存在着不少问题,如传统技术与BIM技术深入融合问题,BIM技术如何解决工程施工现场实际问题等.本文主要研究BIM技术在连云港民用机场迁建工程旅客过夜用房酒店项目中的综合应用,从协同建模、碰撞检查、管线综合、施工图深化出图及漫游展示等方面着手,着重解决BIM技术在施工过程中应用的落地问题,从而达到提高效率,缩短工期,降低成本,提升质量的目标.     

Elucidation of colour development and microstructural characteristics of Allium sativum fumigated with acetic acid

It has been well known that the greening of Allium sativum cloves could be formed after immersed in acetic acid solution. Nonetheless, no investigation was reported on colour development of A. sativum in response to acetic acid vapour until now. In this study, the brief exposure of A. sativum to acetic acid vapour (200–400 ppm) was combined with controlled atmosphere (5%, 20% and 80% CO₂) packaging storage to break cell membrane and green garlic. The garlic bulbs were fumigated with acetic acid before controlled CO₂ atmosphere packaging for 25 days at 4 °C. Fumigation with 200 ppm acetic acid followed by high CO₂ atmosphere packaging (80% CO₂) facilitated the garlic greening. It was also verified that γ‐glutamyl transpeptidase was involved in garlic greening in present study, and the compromise of glacial acetic acid vapour fumigation and CO₂ gas atmosphere in package stored at low temperature could result in garlic greening as well.     

推动农村用能革新——低能耗独立农宅陶瓷太阳能取暖系统

太阳能热采暖是节能减排、减少雾霾污染的有效途径之一,我国太阳能热采暖技术已经非常成熟,大范围市场推广真正需要的是政策环境、经济环境和物理环境的改善.太阳能采暖不但节约能源,还能让很多家庭感受到太阳能带来的舒适和温暖.利用太阳能采暖,改变了几千年来我们房屋从耗能变成产能业结构.     

Structures and properties of chicken myofibrillar protein gel induced by microwave heating

Structures and properties of myofibrillar protein gel prepared at different power (300–800 W) were evaluated. Amino acid analysis demonstrated that changes in microwave power did not alter primary structure of gel. However, an increase in microwave power could change higher structures of gel. As microwave power increased, α-helix content decreased and β-sheet content increased. Increased microwave power probably facilitated protein to unfold and expose the internal groups, causing surface hydrophobicity and the formation of disulphide bonds were enhanced, which indicated changes in tertiary and quaternary structures of protein. At 500 W, gel had the best ultrastructure where surface morphology, springiness and water holding capacity reached the optimum. Our findings suggested that microwave at an appropriate power (500 W) could change higher structures of myofibrillar protein gel to achieve desired processing and quality protein gel characteristics.