Pure perceptual-based sequence learning.

Learning a sequence of target locations when the sequence is uncorrelated with a sequence of responses and target location is not the response dimension (pure perceptual-based sequence learning) was examined. Using probabilistic sequences of target locations, the author shows that such learning can be implicit, is unaffected by distance between target locations, and is mostly limited to first-order transition probabilities. Moreover, the mechanism underlying learning affords processing of information at anticipated target locations and appears to be attention based. Implications for hypotheses of implicit sequence learning are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Creep of aromatic polyamide fibres

Creep of Kevlar 29, Kevlar 49 and PRD 49-III fibres was investigated. The fibres exhibited transient creep and the strain-time relationship was represented by a logarithmic time law. The creep strain recovered with time when the load was removed. Upon reloading to the same creep stress the strain-time relationship was again logarithmic but the creep rate was reduced. Modulus measurements were made during the creep test and these showed that the modulus increased with time. This result indicated a crystallite rotation mechanism which could account for the experimentally observed creep strain. Creep in PRD 49-III fibres exhibited a small temperature dependence over the temperature range 20°C to 150°C. The apparent creep activation energy was consistent with the range of values reported for hydrogen bonding. This suggests one possible creep mechanism in which the combined action of stress and thermal activation causes rearrangement of intercrystalline bonds in the crystallite boundaries resulting in boundary creep. Boundary creep allows crystallite rotation which produces the macroscopic creep strain. Boundary creep is discussed in terms of the fibre morphology and a model of delayed elasticity.     

Spontaneous emulsification aspect of enhanced oil recovery

Recent studies have suggested the possibility of spontaneous emulsification as a mechanism for enhanced oil recovery (EOR). The discussions have, however, remained essentially qualitative. A study was therefore undertaken to estimate quantitatively the contribution of spontaneous emulsification as an EOR mechanism. The tests were conducted on several bulk liquid/liquid systems as well as by displacement experiments in unconsolidated synthetic sand packs. Spontaneous emulsification was found to be a mechanism for EOR: the estimated extra contribution to EOR due to this mechanism was found to be significant in laboratory scale displacement experiments. Tertiary recovery was always greater when spontaneous emulsification was evident than otherwise. Results of tests on bulk liquid/liquid systems indicate that the occurrence or absence of spontaneous emulsification can be correlated with the values of ‘partition parameter’. It may be concluded that higher oil recoveries may be achieved in chemical EOR processes where interface mass transfer (and the accompanying spontaneous emulsification) occurs. The evaluation of efficiency of residual oil mobilisation through the capillary number theory (with and without spontaneous emulsification) is also discussed. Displacement tests with spontaneously emulsifying systems showed that residual oil left behind a conventional waterflood was mobilised in a range of capillary numbers much less than that which applies to low-tension waterfloods.     

On using peak amplitude and rise time for AE source characterization

Acoustic Emission (AE) signals, which are electrical version of acoustic emissions, are usually analysed using a set of signal parameters. The major objective of signal analysis is to study the characteristics of the sources of emissions. Peak amplitude(P _a ) and rise time(R _t ) are two such parameters used for source characterization. In this paper, we theoretically investigate the efficiency ofP _a andR _t to classify and characterize AE sources by modelling the input stress pulse and transducer. Analytical expressions obtained forP _a andR _t clearly indicate their use and efficiency for source characterization. It is believed that these results may be of use to investigators in areas like control systems and signal processing also     

某实时控制系统在QNX上的具体实现

简述了QNX实时操作系统的特点，详细介绍了一实时控制系统在QNX4．25上的具体实现。     

单光子时间分辨在线谱仪系统中的接口电路

本文介绍单光子时间分辨在线谱仪系统中的多道分析器与IBM PC/XT微型计算机接口的工作原理及控制程序。     

Lyapunov‐stable discrete‐time model reference adaptive control

Discrete‐time model reference adaptive control (MRAC) is considered with both least squares and projection algorithm parameter identification. For both cases complete Lyapunov proofs are given for stability and convergence. The results extend the approach of Johansson (Int. J. Control 1989; 50 (3):859–869) to include Lyapunov stability for MRAC when the normalized projection algorithm is used for parameter identification. Copyright © 2005 John Wiley & Sons, Ltd.     

VTI介质中弹性参数地震反演方法

根据地震波在具有垂直对称轴的横向各向同性（VTI）介质中的运动学特征，应用传播时间反演方法，进行了水平层状VTI介质的地层弹性参数反演方法研究。在VTI介质中，P－P波的传播时间曲线不再是双曲线，尤其在长排列情况下，已不能用二项泰勒展式精确地反演P－P波的传播时间，用三项泰勒展式则可以达到更高精度；P－SV波的传播时间也可用三项泰勒展式表达，在中等及短排列长度时可达到一定精神。对P－P波、P－SV波的传播时间进行三项泰勒展开时，它们的系数中包含了地震波的各向异性信息及垂直速度信息，中以为地震波的弹性参数反演提供提供基础，模试验分析及江苏油田某地区的二维多波资料实际反演结果表明，在最大炮间距为1．5倍地层埋深时，可以很精确地得到三项泰勒展式的系数，应用这些系数能精确反演地层弹性参数，包括P波、S波的垂直速度和各向异性参数。图4表1参5（杜丽英摘）     

The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers

ABSTRACT: The effect of post-cooking holding-time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefburgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P < 0.05), overall acceptability and overall texture (P< 0.01) and tenderness and crumbliness (p<0.001). Burgers with the higher fat content had higher scores. Holding-time influenced sensory overall appearance only with lower scores at extended holding times (P < 0.01). Treatment differences were small, mostly less than one sensory scale unit. Higher lightness and yellowness values were found for burgers with higher fat contents.