Preprocessing of side-looking airborne radar data†

Abstract

Studies on microwave surface scattering in The Netherlands have indicated the need for accurate radar systems for applications in remote sensing. An SLAR system with digital recording was developed and is now being used for several programmes. This system was designed with special attention to speckle reduction and system accuracy. The digital data are processed in a computer with algorithms for geometric and radiometric corrections. In the future aircraft position and attitude measurements will also be used in these correction algorithms. Examples of the results are shown.     

颜色空间的直观印象

尽管新技术让生活更美好,但新技术的复杂性也偶尔会使其在应用中遇到阻力。新技术的开发既要有创新又要直观,这对聪明的设计人员构成了挑战。在楼字技术和房间控制领域,     

ON SYSTEMS' RELIABILITY AND REDUNDANCY

Abstract

A prime requirement of a system is that it be reliable and that the system designer has been able to estimate the reliability in numerical terms. Should it turn out that certain sections of the system arc too prone to fait the designer may consider duplicating such sections in some manner, i.e. the designer tries to enhance the overall reliability through use of redundancy. But how much—if anything—will be gained reliability wise by such a design change? A possible gain is hard to assess due to interaction between former and new components; however, it is frequently possible, by fairly simple means, to find upper and lower bounds for such gain in reliability

The purpose of this paper is twofold: first to introduce the readers to some fundamental concepts in the theory of system reliability, and second to present two new results valid for redundant system configurations (we ask the question: what arc the upper and lower bounds for the expected life or a parallel configuration, when the expected life for each of the blocks is parallel is known). (An expanded version of the paper is available from the authors upon request.)     

Emulsion Stability as Affected by Competitive Adsorption Between an Oil-Soluble Emulsifier and Milk Proteins at the Interface

The effect of an oil-soluble emulsifier upon adsorption properties of β-casein and β-lactoglobulin at the oil-water interface was studied. Addition of emulsifier improved the emulsification properties, but lowered emulsion stability. Higher concentrations decreased emulsification capacity, due to an increase in oil phase viscosity, and interfered with several protein assays, except the o-phthaldialdehyde (OPA) assay. Depletion measurements revealed that the emulsifier displaced β-casein more readily than β-lactoglobulin from the surface of droplets, which correlated with emulsification and stability measurements. Displacement of proteins was not complete due to emulsifier-induced formation of a multiple w-o-w emulsion, which accounted for the missing protein in the continuous phase.     

用小规模试验数据预测全尺寸火灾试验结果

在消防界，很多人都想用小规模试验数据来预测全尺寸火灾试验的最终结果。为了通过模拟平行板试验的中等规模试验来达到这个目的，并且把试验结果与FM认可的25ft墙脚火试验（ANSIFM4880）的结果进行比较。利用从实验室试验得来的数据开发了一个模型，用来预测燃烧平行板材所获得的全部热释放速率。对于不同的板材，平行板材下面的沙盘燃烧器释放的速率也随之不同。比较结果非常不错。但是，同25ft墙脚试验的比较显示，通过修正空间和燃烧器大小可以获得与平行板材构造更佳的相关性。     

EFFECT OF POSTRIGOR SARCOMERE LENGTH ON MECHANICAL AND STRUCTURAL CHARACTERISTICS OF RAW AND HEAT-DENATURED SINGLE PORCINE MUSCLE FIBRES

Light microscopy during tensile tests was used to examine the effect of postrigor sarcomere length (SL) on mechanical and structural characteristics of raw and heat-denatured (1 h at 80C) muscle fibres of porcine longissimus lumborum and the structural deformation mechanisms of such fibres inducing mechanical differences. The effect of the collagenous network associated with single coldshortened muscle fibres on maximum stress was analysed. Muscle bundles developed rigor at 2C (cold-shortened = CS), at22C (control = C), and at 22C     

Standardised methodology for testing malolactic bacteria and wine yeast compatibility

Metabolic interaction of wine yeast and malolactic (ML) bacteria may stimulate or inhibit malolactic fermentation (MLF). To study this interaction in the absence of extrinsic grape-derived and processing factors, a standardised methodology using a chemically defined medium was developed to reproducibly characterise the intrinsic metabolic interaction between any wine yeast and bacteria pair. The methodology can be adapted to study the modifying effects of extrinsic factors on yeast-bacteria interaction. The methodology involves measuring the growth characteristics of the chosen ML bacterium in the wine produced by the yeast of interest under standardised conditions. The methodology was applied to four Saccharomyces cerevisiae wine yeasts which have been characterised in terms of growth response of an Oenococcus oeni strain. Three yeasts gave compatible interactions, in which the level of bacterial growth stimulation was variable; the fourth yeast inhibited bacterial growth and produced a high concentration of sulfite. To test for the possibility that the bacterial growth response was inhibited by the depletion of nutrients by the fermentation yeast, supplementation of the wines with essential nutrients gave a strain-dependent growth response. A treatment designed to remove or inactivate yeast-derived inhibitory factors was also investigated. This treatment partly alleviated bacterial inhibition caused by the sulfite-producing yeast strain. To verify that the standardised methodology relates to grape juice and wine, the synthetic grape juice medium was replaced with a Chardonnay juice of comparable composition prepared from microbiologically sound grapes; similar results were obtained, suggesting that the grape-derived extrinsic factors in this case did not appreciably modify the intrinsic yeast-bacteria metabolic interaction.