A study of hand grip pressure distribution and EMG of finger flexor muscles under dynamic loads

A matrix of miniature and flexible pressure sensors is proposed to measure the grip pressure distribution (GPD) at the hand-handle interface of a vibrating handle. The GPD was acquired under static and dynamic loads for various levels of grip forces and magnitudes of vibration at different discrete frequencies in the 20–1000 Hz range. The EMG of finger flexor muscles was acquired using the silver-silver chloride surface electrodes under different static and dynamic loads. The measured data was analysed to study the influence of grip force, and magnitude and frequency characteristics of handle vibration on: (i) the local concentration of forces at the hand-handle interface; and (ii) the electrical activity of the finger flexor muscles. The results of the study revealed high interface pressure near the tips of index and middle fingers, and base of the thumb under static grip conditions. This concentration of high pressure shifted towards the middle of the fingers under dynamic loads, irrespective of the grip force, excitation frequency, and acceleration levels. The electrical activity of the finger flexor muscles increased considerably with the grip force under static as well as dynamic loads. The electrical activity under dynamic loads was observed to be 1·5–6·0 times higher than that under the static loads.     

The influence of combined visual and tactile information on finger and eye movements during shape tracing

Abstract

Adaptation experiments in shape tracing were conducted to investigate finger and eye movements in various conditions of visual and tactile information. Maximum velocity, mean velocity, maximum acceleration and reacceleration point were calculated from finger movements. Number of eye fixations and lead time of eye fixation to finger position were calculated from eye movements. The results showed that for the finger movement the values of the indices studied were higher in the combined visual and tactile condition than in the visual only condition. The number of eye fixations decreased when subjects repeated the tracing and was more marked in the combined visual and tactile condition than in the visual only condition. The results suggest that finger movements become faster and use of vision is reduced when both visual and tactile information are given.     

黄米盐溶性蛋白提取工艺研究

以脱脂黄米为原料,提取黄米盐溶性蛋白,分析了提取时间、料液比、NaCl溶液浓度对盐溶蛋白得率的影响,并以提取时间、料液比、NaCl溶液浓度为考察因素,通过L9(33)正交实验确定了盐溶蛋白的最佳提取工艺条件为NaCl溶液浓度为2%,料液比为1∶9,提取时间为30min,盐溶蛋白的得率达到3.96%.     

基于稀疏分解的指静脉图像去噪

手指静脉识别技术因其独特的优势,受到广泛的关注。然而由硬件系统获取的手指静脉图像常常含有严重的噪声、阴影等问题,所以对低质量的静脉图像的去噪成为了整个识别过程的关键。本文提出了一种基于稀疏分解的指静脉图像去噪新方法。基于稀疏分解的图像去噪是将含有噪声的图像信息进行稀疏分解,分解成稀疏成分和其他成分。其中的稀疏部分是有用信息,其他部分被认为是噪声,再由图像的稀疏部分重建原始信号,达到恢复原始信号并去除噪声的效果。本文根据指静脉图像的静脉的特点,应用高斯函数构造了过完备库。用合成图像和真实指静脉图像分别对新算法进行实验验证。实验结果证明,与传统的去噪算法相比,峰值信噪比提高1-2dB。      

基于动力学模型的指尖密封迟滞特性

由若干元件构成并且应用于发动机气路密封和主轴轴承腔密封的指尖密封系统,因其结构和工况条件复杂,以往在指尖密封迟滞特性研究中均未能考虑转子高速运动状态影响的问题.针对这一情况,通过有限元仿真试验,分析指尖密封系统动力学参数与指尖密封结构工况参数之间的关系,在此基础上等效建立指尖密封系统质量-弹簧刚度-阻尼动力学模型,实现指尖密封系统动态迟滞特性的分析.研究结果表明,较之静态情况,动态条件下指尖曲梁的径向跳动量和指尖密封的迟滞量均有较大程度的增加,这同时证明进行指尖密封动态迟滞特性分析的必要性.所提出的将实际工程系统转化为可控数学系统进行研究的思想,为类似指尖密封这样的复杂系统相关研究工作(比如多目标优化研究)提供有价值的思路和条件.     

甘肃省陇东地区小米营养成分分析与综合评价

目的 探究甘肃省陇东地区小米营养成分含量差异,并对其营养品质进行综合评价。方法 以不同地理来源的小米样品为研究对象,对其矿物元素、脂肪酸组分和常规营养成分进行测定,采用方差分析、相关性分析、主成分分析(principal component analysis, PCA)和聚类分析(hierarchical cluster analysis, HCA)对小米营养品质进行分析与评价。结果 小米矿物元素含量丰富,矿物元素总量范围为5284.45～7004.24 mg/kg, 4种常量元素和6种微量元素含量在不同产地小米间差异显著(P<0.05)。小米中不饱和脂肪酸(unsaturated fatty acid,UFA)与饱和脂肪酸(saturated fatty acid, SFA)的比值(UFA/SFA)在5.88～13.82之间,优质脂肪比例较高。蛋白质、粗淀粉和粗脂肪含量分别在10.79～12.90 g/100 g、71.56%～74.24%、4.48%～5.69%之间,变异系数均小于10%,地区间差异不大。通过PCA共提取5个主成分,累计方差贡献率为89.04%。PCA综合评价...     

分级分段印制插头工艺的研发与应用

介绍了一种采用特殊的设计方法制作分级分段印制插头的工艺生产的印制插头完全没有引线残留的踪迹,对分级分段印制插头的品质做到了有效的控制,可靠性实达到品质要求,通过了实际生产应用的验证,建立了工艺规范和品质管制计划,为批量生产奠定了坚实基础。     

Cereal‐based fermented foods in developing countries: ancient foods for modern research

Cereal‐based fermented foods are major contributors to energy intake in developing countries (DC). Their microbiota is dominated by lactic acid bacteria and has been extensively investigated. Diversity studies have been facilitated by molecular methods enabling genotyping of isolates; the rapid development of ‘omics’ approaches should facilitate more comprehensive studies to describe the relation between microbial diversity, cell physiology and product characteristics. Also, the link between the food microbiota and health benefits, in particular in nutrition, should be investigated. There is a need to encourage researches in the field of DC cereal‐based foods in direction of more mechanistic approaches.     

Training and assessing non-technical skills a practical guide

The effect of gloves on the spatio-temporal characteristics of prehensile forces during lifting and holding tasks was investigated. Participants (n= 10) lifted a force transducer equipped object (weight = 0.29 N) with various types of gloves and barehanded using a two-fingered precision grip. Rubber surgical gloves of varied thicknesses (0.24, 0.61 and 1.02 mm) were worn to examine the effect of glove thickness on a rayon surface. It was found that grip force increased with thickness because the participants employed a higher safety margin above the minimum force required to hold the object. The safety margin for the barehanded condition was the smallest. The performance time for lifting the object was not influenced by the variation of glove thickness. The findings suggest that glove thickness, which presumably modifies the cutaneous sensation, influences grip force regulation. The effect of glove material (rubber and cotton) was also examined in relation to slippery (rayon) and non-slippery (sandpaper) surfaces. It was found that the participants used a larger grip force with the cotton glove than the rubber glove for the slippery surface, but not with the non-slippery surface. With use of the rubber glove, a relatively low grip force level was maintained for both slippery and non-slippery surfaces. The performance time for the cotton glove was longer than that for the rubber glove. The findings suggest that the rubber glove provides better efficiency of force and temporal control than the cotton glove in precision handling of small objects.