多铁/顺磁复合薄膜的界面输运特性与耦合机制研究

本文通过BiFeO3/La2/3Sr1/3MnO3（BFO /LSMO）,研究了多铁/顺磁复合结构的界面输运以及磁电耦合机制。利用激光分子束外延技术制备了单相、质量良好的薄膜结构,采用电学、磁学、光学等多种测试手段对其输运特性、铁磁性、磁介电特性等进行了测试与表征.结果表明界面的漏电导机制是空间电荷限制电流机制;复合薄膜在室温下表现出的铁磁性主要来源于BFO层,界面处诱导出的网状磁矩会使样品产生比较明显的磁电耦合.在零场冷却（ZFC）和场冷却（FC）下,样品的磁介电系数分别在160K和170K达到极大值,介电损耗-温度曲线在150-170附近产生分裂,该温度区间与BFO层的相变相关.     

达克罗技术研究进展

综述了达克罗技术的和现状及其在国内外的研究进展,讨论了达克罗转化膜的组化,结构及成膜机理,介绍了达克罗技术的先进性,对未来这一技术的发展提出了展望。     

原位TiB2颗粒增强铝基复合材料形核机制及转变动力学

阐述原位合成制备TiB2颗粒增强铝基复合材料自生相的形核机制以及转变动力学，从热力学和动力学的一般角度来分析TiB2的形成机制，并讨论TiB2转变动力学。     

复杂断块带油环凝析气藏流体相态重构

对于开发初期的凝析气藏,特别是对带油环凝析气藏的开发,在部署开发方案、选择开采方式时,获取准确的地层流体相态特征至关重要。由于各种原因,在气藏开发初期可能未取得代表性PVT 样品,影响到气藏开发方案设计和预测的准确性\.为获得准确的流体相态特性,立足组分梯度理论和相平衡理论提出了流体相态重构方法,利用纵向上流体组成及特性的差异通过多次流体重构、闪蒸和参数拟合获得准确的流体构成及相态模型。研究成果对带油环凝析气藏初期流体相态确定及开发方案研究具有很好的指导作用。      

On problems without polynomial kernels

Kernelization is a strong and widely-applied technique in parameterized complexity. A kernelization algorithm, or simply a kernel, is a polynomial-time transformation that transforms any given parameterized instance to an equivalent instance of the same problem, with size and parameter bounded by a function of the parameter in the input. A kernel is polynomial if the size and parameter of the output are polynomially-bounded by the parameter of the input.In this paper we develop a framework which allows showing that a wide range of FPT problems do not have polynomial kernels. Our evidence relies on hypothesis made in the classical world (i.e. non-parametric complexity), and revolves around a new type of algorithm for classical decision problems, called a distillation algorithm, which is of independent interest. Using the notion of distillation algorithms, we develop a generic lower-bound engine that allows us to show that a variety of FPT problems, fulfilling certain criteria, cannot have polynomial kernels unless the polynomial hierarchy collapses. These problems include k-Path, k-Cycle, k-Exact Cycle, k-Short Cheap Tour, k-Graph Minor Order Test, k-Cutwidth, k-Search Number, k-Pathwidth, k-Treewidth, k-Branchwidth, and several optimization problems parameterized by treewidth and other structural parameters.     

Changes of Composition and Angiotensin I-Converting Enzyme-Inhibitory Activity During Douchi Fermentation

Douchi is a fermented soybean food, which is popular in China. Composition and angiotensin I-converting enzyme-inhibitory activity of Douchi fermented with Mucor wutungkiao were studied in this work. The results showed that the nutritional potency of protein, fat, and soluble polysaccharide was improved in Douchi fermentation. The angiotensin I-converting enzyme-inhibitory activity of Douchi that ripening for 2 weeks showed the highest angiotensin I-converting enzyme-inhibitory activity. Then this sample was purified with Sephadex G-25 gel chromatography, and the amino acids and angiotensin I-converting enzyme-inhibitory activity of the purified fractions were studied. The results suggested that hydrophobic amino acids were assumed to cause the main increase of the angiotensin I-converting enzyme-inhibitory activity in Douchi.     

Relations and functions in multiset context

A multiset is a collection of objects in which repetition of elements is significant. In this paper an attempt is made to generalize the concepts of relation, function, composition and equivalence in the multiset context. As a pre-requisite a brief survey of the axiomatic approach to the multiset theory is also presented.     

Conventional and Non-conventional Edible Oils: An Indian Perspective

The Indian dietary pattern has undergone major changes over the past 40 years. Many of these changes involve modification in dietary intake of fats and oils. In developing countries like India, vegetable oils are replacing animal fats because of the cost and health concerns. A wide range of vegetable oils are available in the market but the choice of healthy cooking oil has been a controversial subject since ideas keep on changing as new evidence accumulates. One of the factors holding back the increased use of value-added healthy oils in India is that most potential consumers are genuinely not aware of their health benefits. Edible oil consumption is primarily a community-driven phenomenon in India. The purpose of this paper is to highlight the current scenario of edible oils in India, their composition, health benefits, food applications, stability issues and future aspects as buying the right oil for health has become of great importance.     

Emu Meat: New Source of Healthier Meat Towards Niche Market

Emu (Dromaius novaehollandiae) is the second largest avian species in the world and is native to Australia. Emus are classified as ratites along with South African ostriches and South American rheas and are becoming popular as a source of low-fat, low-cholesterol, iron-rich red meat alternative. Emu meat has also been touted as a good source of protein, B vitamins, and creatine. In addition to its meat, emu oil has received attention for its possible therapeutic use, notably anti-inflamatory, and cosmetic benefits. However, the emu industry is very young, with already standardized hatching, feeding, rearing, and other management practices leading to the availability of a large number of grown-up birds. Hence, the emu industry is looking for science-based information in order to successfully produce and market emu meat, fat, skin, and feathers. The present review was prepared to provide information regarding emu slaughter, meat quality, composition, nutritional benefits, sensory attributes, comparison of emu meat over existing traditional meats, and emu fat and its potential therapeutic applications.     

Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

Milk of high conjugated linoleic acid (CLA) level (1.25 g per 100 g milk fat) was produced by inclusion of fish oil and rousted soy bean in the ration of Holstein cows as compared to 0.55 g per 100 g milk fat in the milk of animals receiving control diet. Milk of normal (control) and high CLA content (treatment) was spray‐dried. Labneh was made from 20 g L^?1 reconstituted milk using 3 mL per 100 mL yoghurt starter and 2 mL per 100 mL of probiotic cultures of Lactobacillus casei or Lactobacillus acidophilus. The control (C) and high CLA (T) labneh were analysed chemically and microbiologically, and their viscosities were determined during cold storage for 15 days. The fat content of labneh of high CLA was less than that of the control, but the total solids (TS) were unaffected by the CLA level. Labneh made with Lb. acidophilus had lower TS and higher acidity, exopolysaccharides and acetaldehyde contents and viscosity than that made with the use of Lb. casei. Labneh from the different treatments retained high counts of the added probiotic (>10⁸ cfu g^?1) throughout the storage period. The storage period had significant effects on all parameters determined.