基于集对分析的敌空袭目标排序

基于集对分析理论,提出敌空袭目标排序的判断模型.通过建立待评估方案决策矩阵,构造理想方案;运用层次分析法确定评价指标权重,形成待评估方案和理想方案联系矩阵;对各项指标值与其相应权重系数线性叠加合成,以同一度大小对备选方案排序选优.该方法为敌空袭目标排序判断提供了简单、实用的评价方法.实例分析验证说明该方法准确可行.     

A new approximation algorithm for sorting of signed permutations

Sequence comparison leads to a combinatorial optimization problem of sorting permutations by reversals and transpositions.Namely,given any two permutations,find the shortest distance between them.This problem is related with genome rearrangement,genes are oriented in DNA sequences.The transpositions which have been studied in the liteature can be viewed as operations working on two consecutive segments of the genome.In this paper,a new kind of transposition which can work on two arbitrary segments of the genome is proposed,and the sorting of signed permutations by reversals and this new kind of transpostitions are studied.After establishing a lower bound on the number of operations needed,a 2-approximation algorithm is presented for this problem and an example is given to show that the performance ratio of the algorithm cannot be improved.     

预酶解-挤压膨化工艺改善玉米全粉冲调分散性

本文研究了玉米全粉在高温条件下经过α-淀粉酶进行固态预酶解后再进行挤压膨化(预酶解-挤压膨化)加工处理后的品质特性变化规律。结果表明:与直接挤压膨化玉米全粉相比,预酶解-挤压膨化玉米全粉的水溶性指数增加了12.26%,吸水性指数降低了26.40%,分散时间减小了24.14%,结块率增加了75.32%,黏度降低,冲调分散性得到显著改善;Carr指数、Hausner比值分别增加了8.39%、3.60%,休止角、滑角分别增加了24.59%、6.49%,容积密度增加;L*值、b*值显著增加,a*值降低,产生了一定色差;淀粉含量下降5.86%,还原糖含量、脂肪含量及可溶性蛋白含量分别增加了139.43%、7.87%、243.52%。本研究表明预酶解-挤压膨化处理改善了玉米全粉的冲调分散性,增加了还原糖、脂肪及可溶性蛋白的含量,提高了食用品质。本研究克服了挤压膨化工艺过程中由于物料水分含量低,加工温度高,作用时间短等因素导致酶解作用有限的技术难题,为预酶解-挤压膨化技术在以谷物为基质的营养方便食品的加工应用中提供指导。     

25 m射电望远镜俯仰系统的全过程建模

最优控制可有效提高大射电望远镜的指向精度,但其控制器设计需要精确的被控对象模型。为此,文中依据其有限元模型,建立了俯仰系统从电机到副面运动的全过程模型。首先,应用模态坐标法建立了大齿轮和主反射面模型,体现了结构主体刚柔混合特性;然后,应用Euler-Bernoulli梁方程式推导了副面撑杆和副面模型,反映了结构末端柔性;最后,通过仿真分析验证了该建模方法的准确性和有效性。与目前已有的射电望远镜建模方法相比,该方法的优点在于在天线设计阶段就可模拟各部分的实际运转状况,可提前发现不足。     

The dynamics of disruption from altered auditory feedback: Further evidence for a dissociation of sequencing and timing.

Three experiments were designed to test whether perception and action are coordinated in a way that distinguishes sequencing from timing (Pfordresher, 2003). Each experiment incorporated a trial design in which altered auditory feedback (AAF) was presented for varying lengths of time and then withdrawn. Experiments 1 and 2 included AAF that resulted in action-effect asynchronies (delayed auditory feedback) during simple tapping (Experiment 1) and melody production (Experiment 2). Asynchronous AAF immediately slowed production; this effect then diminished rapidly after removal of AAF. By contrast, sequential alterations of feedback pitch during melody production (Experiment 3) had an effect that varied over successive presentations of AAF (by increasing error rates) that lasted after its withdrawal. The presence of auditory feedback after withdrawal of asynchronous AAF (Experiments 1 and 2) led to overcompensation of timing, whereas the presence of auditory feedback did not influence performance after withdrawal of AAF in Experiment 3. Based on these results, we suggest that asynchronous AAF perturbs the phase of an internal timekeeper, whereas alterations to feedback pitch over time degrade the internal representation of sequence structure. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

传统酸面团中细菌与酵母菌的分离与鉴定

为进一步描述我国传统面食发酵剂的理化性质和菌落组成,收集了北方地区6份发酵剂样品,测定了其酸度和菌落总数,并对分离、纯化、初筛后得到的75株细菌和60株酵母菌进行了测序鉴定。结果显示,样品pH值范围为3.73~5.46,总滴定酸度为8.3~19.8 mL;乳酸菌和酵母菌的计数结果分别为8.35±0.07~9.75±0.12 Log cfu/g,6.31±0.22~8.68±0.04 Log cfu/g。鉴定出包括短乳杆菌(Lactobacillus brevis)、植物乳杆菌(Lactobacillus plantarum)和旧金山乳杆菌(Lactobacillus sanfranciscensis)在内的乳酸菌8种;酵母菌4种,其中优势菌为酿酒酵母(Saccharomyces cerevisiae);其他细菌6种,主要为解淀粉芽孢杆菌(B.amyloliquefaciens)、地衣芽孢杆菌(B.licheniformis)和醋杆菌。结果表明,我国传统面食发酵剂菌相复杂,以酵母菌和乳酸菌为主,还包括芽孢杆菌、醋酸杆菌在内的多种其他细菌,甚至可能含有致病菌。通过比较细菌和酵母在不同酸面团样品中的分布,发现不同来源样品的微生物种类组成存在差异。     

豌豆全粉对小麦面团特性和面包品质的影响

探讨了萌芽程度不同的豌豆全粉(添加量均为5%)对小麦面团加工特性(水分分布、黏性、发酵流变特性、动态流变特性)及面包品质(面包芯质构、面包贮藏期硬度等)的影响。结果表明:与小麦面团(WD)相比,添加未萌芽豌豆全粉(G0MD)的面团中不易流动水的比例升高,结合水和自由水的比例降低,面团发酵产气量降低,面团储能模量(G′),损耗模量(G″)显著下降,面包在储藏期内(1～7 d)面包的硬度增加缓慢。与G0MD相比,添加萌芽豌豆全粉的面团中结合水比例增加,不易流动水比例降低,黏性显著降低,G′、G″均增加,面包老化速度变慢。因此,将萌芽豌豆全粉用于面包的制作表现出良好的应用前景。     

Minimal-dot plot: “Old tale in new skin” about sequence comparison

The authors propose a simple version of the dot-plot scheme to be used in the case when the distances between sequence elements may take more than two values. The method is applicable, in particular, to the case of the sequences of large-length windows when the sets of distance values are continuous. The proposed technique is simple to implement and the results can produce readable maps for further analysis. To illustrate its potentialities, the method has been applied to the comparison of genomic sequences. The asymmetry in the number of direct and reverse tracks for the Homo sapience genome has been discovered.     

燕麦黄酒发酵过程中微生物群落结构变化及对高级醇的影响

燕麦作为一种营养独特的作物,用于酿造黄酒是黄酒酿造研究的一项新的尝试。为进一步探究燕麦黄酒中的高级醇指标、微生物群落结构及其相关性,研究燕麦黄酒特性,本研究应用顶空固相微萃取、气相色谱-质谱联用技术对燕麦黄酒发酵过程中的高级醇变化进行了定量分析,并通过高通量测序检测了燕麦黄酒发酵过程中的微生物群落结构变化。利用统计学原理对高级醇变化与微生物代谢之间的相关性进行预测。燕麦黄酒中共检测到β-苯乙醇、异戊醇等18种高级醇。门水平上,相对丰度最高的细菌和真菌分别是厚壁菌门和子囊菌门;属水平上,相对丰度最高的细菌和真菌分别是乳球菌属和酵母属。高级醇与微生物间共建立869项关联,有297属微生物可能参与高级醇的代谢。本研究表明,以燕麦为原料酿造黄酒不仅可以增加黄酒的品类及原料来源,还可能改善黄酒营养价值;另外,高级醇与微生物之间的关联分析可以预测燕麦黄酒品质特性的生物学机制。