基于分形插值的改进趋势面拟合法在地面沉降中的应用

针对区域地面沉降监测点数量有限、分布不均的情况,一般采用空间插值的手段建立表面拟合模型来解决。基于分形插值,采用随机选择迭代函数的思想对传统的趋势面拟合法作出改进,改进后拟合优度系数提高0.03,达到0.995,且改进前后的拟合结果符合显著性检验的要求。实验结果表明:改进前后趋势面拟合法拟合结果满足地面沉降监测的精度要求,改进后方法的拟合优度更高,对现实地面沉降量变化的描绘更加真实,可为沉降灾害评价工作提供更准确的依据。     

Isolated hepatic tuberculosis mimicking liver tumors in a dialysis patient

Cases of isolated hepatic tuberculosis (TB) are rare. The diagnosis is often delayed or missed because of nonspecific symptoms and laboratory findings. Besides, the disease is extremely rare even in a country where TB is an alarming public health problem. This report demonstrates the difficulty in correctly diagnosing local hepatic TB. We report the case of a 62‐year‐old male patient with end‐stage renal disease treated with hemodialysis, who developed 2 months of abdominal distension and general anorexia, with hyperechoic hepatic lesions on ultrasound. Computed tomography suspected multiple liver tumors. The liver biopsy finally led to the diagnosis of TB of the liver without other involvements. We conclude that isolated hepatic TB is one of the rare forms of extrapulmonary TB in dialysis patients. A greater awareness of this rare clinical entity may prevent needless surgical interventions.     

Polyethylene oxide-polypropylene oxide -polyethylene oxide derived porous carbon materials with different molecular weights as ORR catalyst in alkaline electrolytes

Polyethylene oxide (PEO)-polypropylene oxide (PPO)-polyethylene oxide block copolymer having different molecular weights are used as precursors of carbon materials to prepare Hollow -Derivatives carbon material as an electrocatalyst through block copolymer self-assembly. The composition and microstructure of the prepared catalysts are shown by Raman spectroscopy, X-ray diffraction (XRD), Test of nitrogen adsorption and desorption curves, High resolution transmission electron microscopy (HR-TEM) and scanning electron microscopy (HR-SEM). Oxygen was passed into alkaline electrolyte solution until the solution reached saturation state. With molecular weight increasing, the obtained sample gradually changed from block to hollow and spherical. When the molecular weight was 12600 g mol^?1, the evenly hollow carbon nanocages was acquired (C-12600). In O₂ saturated alkaline electrolyte (0.1 M KOH solution), C-12600's limited current density，half-wave potential and initial potential are 5.23 mA cm^?2@0.4 V, 0.72 V and 0.81 V, respectively. And most important is that half-wave potential and onset potential have barely change after 2000 cycles of cyclic voltammetry. As a result, the porous carbon materials exhibited excellent electrocatalytic activity while maintaining high stability in alkaline KOH solution.     

Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029.     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.