VHDL逻辑综合及FPGA实现

运用ＶＨＤＬ语言描述了一个１２×１２位的高速补码阵列乘法器。重点是运用ＶＨＤＬ逻辑综合优化该乘法器，并进行了乘法器的ＸｉｌｉｎｘＦＰＧＡ实现、功能仿真和时序仿真。经选用ＸＣ４００５ＰＣ－８４－４芯片进行验证，证明了其正确性     

一种RISC单片机的分块结构寄存器堆

介绍了一种用于ＲＩＳＣ单片机ＰＩＣ１６Ｃ５７的寄存器堆，讨论了为降低功耗所采用的分块结构，详细说明了译码逻辑、ＳＲＡＭ单元、读／写电路和文件选择寄存器等电路的形式及其工作原理     

RELAXATION BEHAVIOR AND THE APPLICATION OF INTEGRAL CONSTITUTIVE EQUATIONS TO WHEAT DOUGH

The small amplitude rheological properties of doughs of different compositions were measured using a dynamic rheometer. In the first study, the effect of water, flour, and added gluten on the dynamic properties was investigated. Frequency sweep was carried out in the range of 0. 1 to 100 s⁻¹ at an applied strain of 0. 1%. Storage (G') and loss (G") moduli for each composition were recorded. The storage modulus versus frequency plots were a series of parallel curves indicating that the moisture-to-flour ratio was the most important parameter. The loss modulus versus frequency plot showed a falling-off after a frequency of 40 s⁻¹. A plot of tan δ versus frequency indicated a more elastic dough at shorter time     

A SURVEY OF ARYLAMINE N-ACETYLTRANSFERASE ACTIVITY IN COMMON FRUITS AND VEGETABLES

The N-acetyltransferase activity was determined in 58 common fruits and vegetables. The assay was based on acetylation of 2-aminofluorene or p-amino-benzoic acid, followed by high pressure liquid chromatographic analysis of products and remaining nonacetylated substrate. The highest specific activities were observed in Balsam pear which contained 17.37 ± 1.45 N-acetyl aminofluorene nmole/min/mg protein and 46.27 ± 6.87 N-acetyl p-aminobenzoic acid nmole/min/mg protein. N-acetyltransferase activities within the remaining 57 foodstuffs analyzed ranged from none detected to 3.39 ± 0.72 N-acetyl aminofluorene nmole/min/mg protein and none detected to 32.45 ± 6.55 N-acetyl p-aminobenzoic acid nmole/min/mg protein. This is the first demonstration of acetyl CoA: arylamine N-acetyltransferase activity in common foodstuffs.     

Apparent diffusion coefficient determination of sodium hydroxide through potato skin and flesh under different temperatures and concentration conditions

The aims of the present study were to analyze the most important chemical reactions between sodium hydroxide and potato constituents involved in potato chemical peeling, and to measure the apparent diffusivity of NaOH in potato skin and flesh separately, as a function of temperature and NaOH concentration, selected according to potato chemical peeling process. Chemical reaction of the suberin of the potato skin with NaOH was proposed as the most important one to promote chemical peeling. Whereas starch hydrolysis, middle lamella dissolution and cell wall disruptions were proposed as the principal chemical reactions in flesh. Experiments to determine NaOH apparent dijfusivities in skin and flesh were performed following a cell diffusion method at 25, 40, 50, 60 and 70 °C temperatures and concentrations of 4, 12 and 20 g NaOH/100 g of solution. Finally, correlation equations were determined to describe apparent diffusivity dependence on temperature and concentration.     

Effects of viscosity on the bitterness and astringency of grape seed tannin

To examine the separate effects of viscosity and sweetness on astringency, aqueous solutions of grape seed tannin (GST) were thickened with carboxymethyl cellulose (CMC) from 2 to 45 cP (experiment 1) or sweetened with 0 to 1.8 g/L aspartame (experiment 2). Trained subjects continuously rated astringency and bitterness in duplicate. Subjects were categorized by the salivary flow induced by citric acid and ability to taste n-propyl thiouracil (PROP). In experiment 1, maximum intensity and total duration of astringency were significantly decreased as viscosity rose, although time to maximum intensity of astringency was not affected. Maximum intensity and total duration of bitterness were not significantly affected by increasing viscosity; however, the onset of bitterness was significantly delayed. In experiment 2, increasing sweetness had no affect on any astringency parameter, although maximum intensity of bitterness was significantly decreased. Neither PROP nor salivary flow-status had any effect on perception of bitterness or astringency in either experiment.     

桌域网及其新技术的研究

桌域网是一种适合于多媒体业务需要的小型ATM网 ,是对传统计算机网络的体系结构的一种补充。本文介绍了设计桌域网的基本策略 ,讨论了它的设计目标和特性 ,给出了桌域网的体系结构、网络接入设备及其性能 ,最后提出研究桌域网的几点建议。     

基于拓扑法的多关节机械手无碰路径规划

本文提出了一种基于拓扑法的多关节机械手无碰路径规划方法,文中重点讨论了三关节机械手路径规划时如何划分状态空间、判别各连通块之间的连通性以及路径搜索等问题,最后我们给出了一个实验结果以示该方法的有效性。