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991.
992.
Min-Yuan Cheng Hsien-Sheng Peng Yu-Wei Wu Yi-Hung Liao 《Expert systems with applications》2011,38(6):6547-6555
Loss risk during the course of a construction project may be described in terms of frequency (i.e., loss frequency) and severity (i.e., loss severity). This study focused on improving the methodology used to evaluate loss risk. The authors first identified the common attributes of building construction project loss through a review of the literature and interviews with experts. Objective factors adequate to describe loss attributes were selected as model inputs. The loss prediction model was created using the evolutionary support vector machine inference model (ESIM) and deployed to evaluate loss frequency and loss severity. This research combined the deductible efficient frontier curve with the indifference curve of risk versus insurance cost, and developed criteria for optimal insurance deductible decision making. 相似文献
993.
The purpose of this study was to investigate the effects of different initial volume fill ratios of the granulator on granular agglomeration in a high-shear mixer. Calcium carbonate powders, with mean granule sizes of 75–150 μm were used as the raw material. Polyethylene glycol 6000 (PEG 6000) was used as the melting binder. The initial liquid to solid weight ratio was fixed at 0.15. Four different initial granulator fill ratios were used 11%, 14.7%, 18.4% and 22%. The results showed that the granules that formed during the nucleation stage were a little larger when the initial fill ratio was lower than higher. In the rapid-growth stage, the agglomeration growth rate increased as the initial fill ratio increased. The range in granule size at the end of agglomeration also increased as initial fill ratio increased. SEM images of the surface structure of the granules during the nucleation and final stages are shown. 相似文献
994.
Bingjian Du Yi Song Xiaosong Hu Xiaojun Liao Yuanying Ni Quanhong Li 《International Journal of Food Science & Technology》2011,46(5):982-987
As a rich source of polysaccharides, pumpkin pulp was used for the production of oligosaccharides. To investigate the prebiotic potential of the oligosaccharides, prepared by acid hydrolysis of polysaccharides from pumpkin pulp, the effect of the oligosaccharides on lactobacilli growth was studied. The oligosaccharides were composed of galactose (99.03%) and glucose (0.97%). The molecular weight distribution of the oligosaccharides showed a larger part of low molecular weight fraction in a range from 5000 to 324 Da than the polysaccharides, which gave the oligosaccharides higher solubility. The oligosaccharides showed good resistance to hydrolysis by artificial human gastric juice and α‐amylase, compared to the reference prebiotic inulin, and considerable capability to stimulate the growth of lactobacilli. In vitro studies showed that the number of lactobacilli was significantly greater than those in control medium when they were cultured in the medium supplemented with the oligosaccharides (P < 0.05), and there was no significant difference at the oligosaccharides group and the inulin group (P < 0.05). 相似文献
995.
996.
X. Zhu Q. Liao H. Wang L. J. Bao J. Xie C. X. Lin 《Journal of Superconductivity and Novel Magnetism》2010,23(6):1141-1145
In the present paper, the bubble growth and departure at the tip of capillary tubes with different wall wettabilities in a
stagnant fluid is experimentally investigated by using a high-speed visual system. The visual experiments show that the bubble
growth experienced three typical stages: the initial growth, the speed-up growth, and the speed-down growth, with distinct
varying behaviors of tip contact angle and size of bubble. The formation mechanism of each growth stage is discussed individually.
It can be deduced from the experimental results that the bubble breakthrough point for a hydrophilic capillary tube is resulting
from the triple contact line rapidly advancing from the inner wall slightly beneath tube tip to the inside surface edge of
the tube tip when the contact angle of the bubble on the inner wall approaches the receding contact angle. The wall wettability
has a significant effect on bubble growth and departure. The departure size and growth cycle period of bubble for a Teflon
tube with hydrophobic wall is obviously smaller than these for glass tube with hydrophilic wall. Furthermore, the triple contact
line of the bubble locates at the inside surface edge of the tube tip for glass tube, while one locates at the outside surface
edge for Teflon tube before bubble departure. The liquid incursion into the tube tip for glass tube has never arisen for the
Teflon tube after bubble departing from the tube tip. 相似文献
997.
Hong-Tzer Yang Chiung-Chou Liao 《Power Delivery, IEEE Transactions on》1999,14(4):1342-1350
To enhance the fault diagnosis abilities for the dissolved gas analysis (DGA) of the power transformers, this paper proposes a novel adaptive fuzzy system for the incipient fault recognition through evolution enhanced design approach. Complying with the practical gas records and associated fault causes as much as possible, a fuzzy reasoning algorithm is presented to establish a preliminary fuzzy diagnosis system. In the system, an evolutionary optimization algorithm is further relied on to fine-tune the membership functions of the if-then inference rules. To make the diagnosis system intensively compact and the inference process more understandable, a pruning scheme is then developed to filter out the insignificant or redundant rules. The capabilities of the proposed diagnosis system for the transformer DGA decision support have been extensively verified through the practical test data collected from Taiwan Power Company (TPC) 相似文献
998.
999.
Jun-Ru Qi Xiao-Quan Yang & Jin-Song Liao 《International Journal of Food Science & Technology》2009,44(11):2296-2302
The functional acid-precipitated soy protein (SAPP)–dextran conjugate was prepared by dry-heated storage at 60 °C under 79% relative humidity (RH) for 5 days through Maillard reaction between the ε-amino of lysine in soy proteins and the reducing-end carbonyl residue in the dextran. The covalent attachment of dextran to SAPP was confirmed by SDS-polyacrylamide gel electrophoresis and gel filtration chromatography. Functional properties of soy protein depend on the structural and aggregation characteristics of their major components (storage globulins 7S and 11S). The conjugate seemed to be predominantly formed by 7S, and the acidic subunits of 11S in soy protein. The emulsifying properties of the SAPP–dextran conjugate were about four times higher than those of SAPP. The solubility of the protein was not enhanced as a result of preheating, but rather it was not decreased when the conjugated protein was heated at 90 °C for 20 min due to the presence of the polysaccharide. The excellent emulsifying properties of SAPP–dextran conjugate were maintained even at pH 3.0 and were further improved at pH 10.0. The object of Maillard reaction is to guarantee the suitable reaction degree, and the resulting soluble conjugate can have excellent emulsifying properties. 相似文献
1000.
Cheng Guoguang Liao Nengbin School of Metallurgy University of Science Technology Beijing Beijing P. R. China 《中国有色金属学会会刊》1998,(3)
1INTRODUCTIONItisofgreatimportancefortheestimationofsurfacetensionforaloymelt.Manymetalurgyphenomena,suchasCObubblesgenerati... 相似文献