添加剂组成对通用内燃机油性能的影响

通过相关模拟试验，分析研究了添加剂组成对通用内燃机油的抗磨性能，抗氧化性能以及清净分散性能的影响。     

SHS of shape memory CuZnAl alloys

Aiming at preparation of shape memory alloys (SMAs), we explored the SHS of Cu_{1 − x} Zn_{1 − y} Al_{1 − z} alloys (0.29 < x < 0.30, 0.74 < y < 0.75, and 0.83 < z < 0.96). The most pronounced shape memory effect was exhibited by the alloys of the following compositions (wt %): (1) Cu(70.6)Zn(25.4)Al(4.0), (2) Cu(70.1)Zn(25.9)Al(4.0), and (3) Cu(69.9)Zn(26.1)Al(4.0). The effect of process parameters on the synthesis of CuZnAl alloys was studied by XRD, optical microscopy, and scanning electron microscopy (SEM). The grain size of CuZnAl was found to depend on the relative amount of the primary CuZn and AlZn phases. Changes in the transformation temperature and heat of transformation are discussed in terms of ignition intensity and compaction. Mechanism of the process depends on the level of the temperature attained relative to the melting point of components. At the melting point of AlZn, the process is controlled by the solid-state diffusion of AlZn into a product layer. The ignition temperature for this system depends on the temperature of the austenite-martensite transformation in CuZnAl alloys. The composition and structure of the products was found to markedly depend on process parameters. The SHS technique has been successfully used to prepare a variety of SMAs.      

Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.     

Temperature and pressure effects on supercritical CO2 extraction of tomato seed oil

Tomato seed oil was extracted with supercritical carbon dioxide in a semibatch-flow extractor within the temperature range 313–343 K and the pressure range 10.8–24.5MPa. The extraction rates increased with pressure, but decreased with temperature increase because of the variation in solvent density and resultant differences in oil solubility. The fatty acid composition of the extracted oil was similar to that of soybean oil.     

康山金矿地质地球化学特征及其成因

康山金矿产在豫西熊耳山古隆起区的结晶基底太华群和盖层中元古界熊耳群地层接触界面附近，矿体严格受构造破碎蚀变带控制。流体包裹体，稳定同位素等研究表明，成矿物质来自太华群变质岩，成矿流体的性质与变质热液截然不同，而与花岗岩浆热液相近似。该矿床的形成与燕山期发生的同构造－花岗岩浆期热液活动有关，金沉淀成矿阶段有大气水的混入。     

Dough mixing and breadmaking properties of quinoa-wheat flour blends

Flour blends of quinoa-wheat containing 0, 5, 10, 15, and 20% of manually dehulled quinoa meal or flour were evaluated for dough mixing and breadmaking properties and liking of the bread by a small panel. Increasing amounts of quinoa meal or flour increased farinograph absorption and dislike of bread for most of the panel. Dough development time increased with increase in meal but decreased with increase in quinoa flour. At 10% inclusion levels differences in liking from control 100% wheat flour bread were smaller for flour or water extracted meal to most of the panel, than with 10% non-extracted meal. This suggests that 10% inclusion of flour or water extracted meal may have potential for further investigation.     

Secure Multi-Party Computation without Agreement

It has recently been shown that authenticated Byzantine agreement, in which more than a third of the parties are corrupted, cannot be securely realized under concurrent or parallel (stateless) composition. This result puts into question any usage of authenticated Byzantine agreement in a setting where many executions take place. In particular, this is true for the whole body of work of secure multi-party protocols in the case that a third or more of the parties are corrupted. This is because these protocols strongly rely on the extensive use of a broadcast channel, which is in turn realized using authenticated Byzantine agreement. We remark that it was accepted folklore that the use of a broadcast channel (or authenticated Byzantine agreement) is actually essential for achieving meaningful secure multi-party computation whenever a third or more of the parties are corrupted. In this paper we show that this folklore is false. We present a mild relaxation of the definition of secure computation allowing abort. Our new definition captures all the central security issues of secure computation, including privacy, correctness and independence of inputs. However, the novelty of the definition is in decoupling the issue of agreement from these issues. We then show that this relaxation suffices for achieving secure computation in a point-to-point network. That is, we show that secure multi-party computation for this definition can be achieved for any number of corrupted parties and without a broadcast channel (or trusted pre-processing phase as required for running authenticated Byzantine agreement). Furthermore, this is achieved by just replacing the broadcast channel in known protocols with a very simple and efficient echo-broadcast protocol. An important corollary of our result is the ability to obtain multi-party protocols that remain secure under composition, without assuming a broadcast channel.     

Numerical characterization of a microscale solid-oxide fuel cell

In this study, a single unit of planar micro-solid-oxide fuel cell (μSOFC) is investigated numerically to evaluate the influences of flow channel design, oxygen composition, and thermal operating conditions on cell performance. Four flow channel designs are examined under the co-flow configuration: serpentine, double serpentine, rod bundle, and oblique rib. For all designs, the contacts areas of interconnect to electrodes are kept consistent to maintain the ohmic losses at the same level. To characterize the mass transport effects, there are three different compositions, 100% O₂, 50% O₂/50% N₂ and air, fed to the cathode inlet. Different thermal conditions, adiabatic and isothermal, are applied to the outer boundary of the μSOFC and the results are compared. The outcomes suggest that both thermal conditions and oxidant composition show remarkable influences on μSOFC performance. Under adiabatic conditions, the rise of cell temperature causes a decrease in reversible voltage, deteriorating the overall cell competence. When oxygen is diluted with nitrogen, local gas diffusion becomes dominant to the cathode reaction. Bulk flow, on the other hand, plays a minor role in cell performance since there is little deviation in the polarization curves for all flow channel designs, even at high current densities. For comparison, the flow visualization technique is employed to observe the transport phenomena in various flow channel designs. The flow patterns are found to resemble the concentration distribution, providing a useful tool to design μSOFCs.     

K_2O－CaO－Al_2O_3－SiO_2系统自释釉瓷化学组成的研究

本文从酸度系数着手，证实了Ｋ２Ｏ－ＣａＯ－Ａｌ４Ｏ久－ＳｉＯ２系统中存在自释釉组成，限定了其组成范围，０．６７％＜Ｋ２Ｏ＜１．２８％，１０．６４％＜ＣａＯ＜１３．６２％，１１．５３％＜Ａｌ４Ｏ３＜１５．３２％，７２．７３％＜ＳｉＯ２＜７４．０４％，并讨论了自释釉瓷的性能。