螺栓角钢钢节点的三维非线性有限元分析

对螺栓角钢钢节点半刚性连接采用非线性有限元分析方法 ,对连接中的主要构件的顶部、底部、腹板角钢、高强螺栓、梁翼缘、柱翼缘和柱翼缘加劲肋进行三维非线性有限元精细模拟 ,针对有无柱加劲肋、有无腹板角钢等几种连接的情况进行比较分析 ,探讨了螺栓角钢半刚性连接的受力性能。     

济钢105m^2带冷机综合密封节能降耗提高冷却效率的实践

由于烧结机扩容同时工艺优化去掉热筛后，使烧结矿的料层提高，热返矿进入带冷机超负荷运行料温持续偏高，并且带来台车漏风漏料扬尘，冷却风量效率低，烧损成品皮带等问题。通过采取综合密封及改进相关冷却方式，解决了以上存在的问题，并达到节能降耗的目的。     

矩形垂直筛板的流体力学性能研究

在600mm的有机玻璃冷模塔中,用水-空气体系测定矩形垂直筛板的塔板压降、漏液和雾沫夹带等流体力学性能,确定了合理的塔板结构,使其具有较高的气液通量和较宽的操作范围,空塔动能因子最大可达3.0kg1/2(m1/2.s)-1,液流强度可达21.6m3/(m.h)。并对不同气液流量下塔板的流体力学实验数据进行关联和分析,得出了矩形垂直筛板的干板压降计算关联式以及漏液率随液流强度和空塔动能因子的变化关系,为矩形垂直筛板的设计提供了依据。与新垂直筛板相比,矩形垂直筛板具有更低的塔板压降。     

裂齿矩形翅片板翅式换热器优化设计的分析

对裂齿矩形翅片板翅式换热器中的裂齿矩形翅片的传热效率作了分析,并以单位质量材耗的换热能力最大为目标函数,分析研究了在不同雷诺数(Re)的操作条件下裂齿矩形翅片间角度、翅片厚、长度、宽度及极厚之间的关系。结果表明:在气体换热的场合下,当Re在某一范围时翅片可有效地起到强化传热的作用。当板厚为5mm,翅片厚为3mm,翅片间夹角为45°～70°,Re为2×10~3～8×10~3,最佳翅片纵向间距与翅片长度和翅片厚度乘积的平方根的比为1.5～2.5,最佳翅片尺寸系数为3～5时,传热强化效果较好。     

储层压力与天然气分布关系——以鄂北塔巴庙地区上古生界储层为例

通过分析塔巴庙地区储层压力的分布特征，建立了研究区泥岩压实曲线，并对影响和控制该区储层压力的主要因素和机理进行了探讨，对“欠压实”剩余压力、生气增压、抬升引起的降压进行了定量计算。分析结果表明，晚三叠-早白垩世末“欠压实”作用和晚侏罗-早白垩世末烃源岩大量生烃作用使塔巴庙地区上古生界形成异常高压；晚白垩系构造抬升降压，使得现今储层为正常-低异常压力。同时证实了“欠压实”对天然气有压力封盖作用，天然气都分布在最大“欠压实”幅度以下的储层当中。烃源岩生气高峰为晚侏罗-早白垩世末，但天然气大规模运移是在晚白垩世，方向以沿过剩压力梯度降低较快的方向（太原-山西组至下石盒子组）垂向运移，通道主要为裂缝，运移的动力主要为异常高压。由于储层致密，聚集成藏能量有限，造成天然气充注不足、气水分异不好、含气饱和度低。     

3-D MCM封装技术及其应用

介绍了超大规模集成电路（VLSI）用的3-D MCM封装技术的最新发展，重点介绍了3-D MCM封装垂直互连工艺，分析了3-D MCM封装技术的硅效率、复杂程度、热处理、互连密度、系统功率与速度等问题，并对3-D MCM封装的应用作了简要说明。     

单微乳液中制备Ag/TS-1及丙烯气相环氧化

采用N2H4还原含AgNO3的单微乳液制备了Ag／TS-1催化剂。TEM表征结果表明，Ag高度分散于TS-1之上。以H2、O2存在下的丙烯气相环氧化为探针反应，考察了Ag／TS-1的催化性能。结果表明，采用Ag／TS-1为催化剂，Ag的负载量为1％（质量分数，下同），823 K焙烧后，373 K下反应30 min时，丙烯转化率为1．69％，环氧丙烷（Propylene oxide，PO）选择性为93．2％。当Ag的负载量超过2％时，反应过程中生成大量的热，造成PO的选择性下降。采用Ag的负载量为8％的Ag／TS-1催化剂，消除热效应后，丙烯的转化率为2．46％．PO的选择性为79．2％。     

Results of a User Study on 2D Hurricane Visualization

We present the results from a user study looking at the ability of observers to mentally integrate wind direction and magnitude over a vector field. The data set chosen for the study is an MM5 (PSU/NCAR Mesoscale Model) simulation of Hurricane Lili over the Gulf of Mexico as it approaches the southeastern United States. Nine observers participated in the study. This study investigates the effect of layering on the observer's ability to determine the magnitude and direction of a vector field. We found a tendency for observers to underestimate the magnitude of the vectors and a counter‐clockwise bias when determining the average direction of a vector field. We completed an additional study with two observers to try to uncover the source of the counter‐clockwise bias. These results have direct implications to atmospheric scientists, but may also be able to be applied to other fields that use 2D vector fields.     

Grouped Approach for the Design of H.264/AVC Motion Estimation Architectures

This letter presents a novel approach for organizing computational resources into groups within H.264/AVC motion estimation architectures, leading to reductions of up to 75% in the equivalent gate count with respect to state‐of‐the‐art designs.     

Heat resistance of Escherichia coli O157:H7 in cook‐in‐bag ground beef as affected by pH and acidulant†

Summary The heat resistance of a four‐strain mixture of Escherichia coli O157:H7 was tested. The temperature range was 55–62.5 °C and the substrate was beef at pH 4.5 or 5.5, adjusted with either acetic or lactic acid. Inoculated meat, packaged in bags, was completely immersed in a circulating water bath and cooked to an internal temperature of 55, 58, 60, or 62.5 °C in 1 h, and then held for pre‐determined lengths of time. The surviving cell population was enumerated by spiral plating meat samples on tryptic soy agar overlaid with Sorbitol MacConkey agar. Regardless of the acidulant used to modify the pH, the D ‐values at all temperatures were significantly lower (P < 0.05) in ground beef at pH 4.5 as compared with the beef at pH 5.5. At the same pH levels, acetic acid rendered E. coli O157:H7 more sensitive to the lethal effect of heat. The analysis of covariance showed evidence of a significant acidulant and pH interaction on the slopes of the survivor curves at 55 °C. Based on the thermal‐death–time values, contaminated ground beef (pH 5.5/lactic acid) should be heated to an internal temperature of 55 °C for at least 116.3 min and beef (pH 4.5/acetic acid) for 64.8 min to achieve a 4‐log reduction of the pathogen. The heating time at 62.5 °C, to achieve the same level of reduction, was 4.4 and 2.6 min, respectively. Thermal‐death–time values from this study will assist the retail food processors in designing acceptance limits on critical control points that ensure safety of beef originally contaminated with E. coli O157:H7.