天线折叠机构运动时间的仿真分析

对某机动三坐标雷达天线折叠机构进行运动仿真分析,根据该雷达天线折叠机构特点,定义机构的连接及运动关系副,机构的原理图,运动输入函数,通过对不同设计参数求解,得出相应参数天线阵面角加速度、角速度的响应函数图,分析比较运动时间与角加速度、角速度的变化关系,找出最佳运动时间。     

基于90nm CMOS工艺的2GS/s 8-bit 折叠插值ADC的设计*

本文基于90nm CMOS工艺设计了一个单通道 2GSPS, 8-bit 折叠插值模数转换器。本设计采用折叠级联结构,通过在折叠电路间增加级间采样保持器的方法增加量化时间。电路中采用了数字前台辅助校正技术以提高信号的线性度。后仿结果表明,在奈奎斯特采样频率,该ADC的微分非线性DNL<±0.3LSB,积分非线性INL<±0.25LSB,有效位数达到7.338比特。包括焊盘在内的整体芯片面积为880×880 μm2。电路在1.2V 电源电压下功耗为210mW.     

4D Biofabrication: 3D Cell Patterning Using Shape‐Changing Films

A novel approach for fabrication of 3D cellular structures using new thermosensitive shape‐changing polymer films with photolithographically patterned surface—4D biofabrication is reported. The surface of shape‐changing polymer films is patterned to selectively adsorb cells in specific regions. The 2D cell pattern is converted to the 3D cell structure after temperature‐induced folding of the polymer films. This approach has a great potential in the field of tissue engineering and bioscaffolds fabrication.     

Interval-graph-based PLA folding

In this paper we present algorithms to implement PLA folding based on the interval graph theory. A PLA will be represented by five sets of nets: product-term nets (PT nets), input and output nets (I and O nets), and input and output connection nets (IC and OC nets). Column folding becomes a problem of permuting the rows such that the I/O nets can be placed in as few columns as possible. Algorithms for both unconstrained and constrained foldings are given.     

细菌脂肪酶的结构和功能研究进展

细菌脂肪酶是一类广泛应用于工业领域的生物催化剂，具有重要的应用价值。迄今为止，已有7个细菌脂肪酶的三维结构被阐明，30个细菌脂肪酶的基因序列被测定和分析。作者综述了细菌脂肪酶的分子结构、分泌和折叠过程及其催化机制。     

Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps

The gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu ( Labeo rohita ), catla ( Catla catla ) and mrigal ( Cirrhinus mrigala ) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50 °C for rohu and at 60 °C for catla and mrigal after 30 min setting time. Incubation for 60 min decreased the gel strength at 60 °C for rohu and catla. Setting at 25 °C followed by cooking at 90 °C increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics. © 2002 Society of Chemical Industry     

The far infra-red spectrum of poly(vinyl chloride)

The far infra-red spectrum of a poly(vinyl chloride) sample prepared by the urea clathrate (UC) route has been measured at various temperatures in the range 60 to 320 K. The results, taken in conjunction with those for two less highly ordered polymers, indicate that a revision of the assignments of earlier workers, based on normal coordinate calculations and on the measured spectra of secondary alkyl chlorides such as 2-chlorobutane, is required. The band at 65 cm^?1 is attributed to a lattice mode and is not indicative of weak hydrogen bonds of the type CH…ClC. However, it is suggested that the band at 185 cm^?1, which is particularly clear and sharp with the UC polymer, probably originates from an interaction of this type, occurring specifically at tight chain folds.     

Is Protein Folding a Thermodynamically Unfavorable,Active, Energy-Dependent Process?

The prevailing current view of protein folding is the thermodynamic hypothesis, under which the native folded conformation of a protein corresponds to the global minimum of Gibbs free energy G. We question this concept and show that the empirical evidence behind the thermodynamic hypothesis of folding is far from strong. Furthermore, physical theory-based approaches to the prediction of protein folds and their folding pathways so far have invariably failed except for some very small proteins, despite decades of intensive theory development and the enormous increase of computer power. The recent spectacular successes in protein structure prediction owe to evolutionary modeling of amino acid sequence substitutions enhanced by deep learning methods, but even these breakthroughs provide no information on the protein folding mechanisms and pathways. We discuss an alternative view of protein folding, under which the native state of most proteins does not occupy the global free energy minimum, but rather, a local minimum on a fluctuating free energy landscape. We further argue that ΔG of folding is likely to be positive for the majority of proteins, which therefore fold into their native conformations only through interactions with the energy-dependent molecular machinery of living cells, in particular, the translation system and chaperones. Accordingly, protein folding should be modeled as it occurs in vivo, that is, as a non-equilibrium, active, energy-dependent process.