In-chain functionalization by alternating anionic copolymerization of styrene and 1-(4-dimethylaminophenyl)-1-phenylethylene

Anionic copolymerizations of styrene (M₁) with excess 1-(4-dimethyl-aminophenyl)-1-phenylethylene (M₂) were conducted in benzene at 25°C for 24h, using sec-butyllithium as initiator. Narrow molecular weight distribution copolymers with M?;_n = 16.1 × 10³ g/mol (M?_w/M?_n = 1.04) and 38.2 × 10³g/mol (M?_w/M?_n = 1.05), and 24 and 38 moles of M₂ per macromolecule, respectively, were characterized by size exclusion chromatography, ¹H NMR spectroscopy and DSC. The monomer reactivity ratio, r₁ = 5.6, was obtained from the copolymer composition at complete consumption of M₁, assuming that the rate constant k₂₂ =0,i.e. r₂ =0. The polymers exhibited T_g values of 128 and 119°C, respectively, which correspond to an estimated T_g = 217°C for the hypothetical homopolymer of M₂.     

VSP旅行时反演应用于VSP—CDP转换

非零偏移距垂直地震剖面(VSP)模型的制作是非零偏移距VSP资料处理的关键环节之一,是VSP-CDP转换的基础。本文试用旅行时反演修正非零偏移距VSP的模型,以加速模型的制作过程,提高非零偏移距VSP的处理速度。用合成VSP资料试算表明:旅行时的随机误差对模型的制作影响不大;只要能较准确地确定界面位置,用旅行时反演修改制作非零偏移VSP模型是可行的。本文还探讨了初始模型的不同选择方法,并将旅行时反演用于实际VSP资料的处理。结果表明,大大地节省了非零偏移距VSP资料的处理时间。     

SBS APP复合改性沥青的研究

采用SBS、APP复合改性渣油,可以得到性能优良的改性沥青材料。其最佳配料和共混工艺条件为:SBS/(SBS+APP)之比0.4、外掺量20%、转速1930rPm、共混时间1.0 hr,共混温度20℃。     

采用AT89c52的乱序键盘设计

The password keyboard as a kind of input device that is essential to bank and other financial departments,it must have high credibility,safety,and the function of keeping secret.Disorder keyboard is a developed kind on the basis of the traditional password keyboard,which increased some new functions and characteristics,for example,there is LED on the surface of the keys,and the numbers displayed on the keys are random,also a certain angle of view is restricted.Outside of a certain angle,the number LED displayed on the keyboard is impossible to be seen.Even other people can see the keys that the customer pressed,but because when the customer finished inputting the password,the key numbers will be re-arranged again,so,the customer unnecessarily worried about that other people would take his password.     

Optimal predictor for a singular random process

An optimal predictor is developed for a singular random process generated by a known system driven by a white noise sequence. The properties of the predictor are compared with those of the optimal predictor for a nonsingular random process.     

后桥壳的可靠性优化设计

该文讨论了后桥壳的可靠性优化设计问题.在基本随机变量的概率特性已知的情况下,应用随机摄动法和约束随机方向法对后桥壳进行可靠性优化设计,并编制了实用的计算机程序,可以迅速准确地得到后桥壳的可靠性设计参数.     

电视节目包装中的文字设计艺术

文字是电视节目包装中的重要元素之一,除了传达信息的基本功能外,经常起到决定整体效果的关键作用。节目包装文字设计应突出本台文化和本土文化,文字的设计必须与节目相匹配,形成统一整体。     

铜基催化剂孔隙率对气体有效扩散系数的影响

研究了18种具有不同孔结构参数的粒状铜基甲醇合成催化剂孔隙率对有效扩散系数的影响。结果发现，催化剂微孔孔隙率增大，曲节因子亦增大，扩散阻力增加。将孔隙率与催化剂曲节因子关联，得到了半经验方程，用它可估算催化剂的曲节因子。     

有杆泵抽油系统可靠性分析

抽油机井有杆果采油装置检泵故障数据的特点在于相邻两次检泵间隔之间的时间并非总是来自同一总体，可能有某种趋势的变化。通过对故障数据的趋势性检验，可验证其对某一随机过程模型的适应性，从而判定某一口井或某一批工况大致相同油井的运行可靠性，实现对生产井运行可靠性的定量评估。还通过实例说明了有杆泵抽油系统检泵故障数据的可靠性分析方法。     

Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.