Transition of the flow in a symmetric channel with periodically expanded grooves

Transition of the flow in a periodically grooved channel is numerically investigated for periodicity indices m=1 up to 6 by assuming the two-dimensional and fully developed flow field, where m is defined as a number of grooves in which the flow repeats periodically. Critical Reynolds numbers for the onset of a self-sustained oscillatory flow from a steady-state flow are evaluated by numerical simulations. It is found that the bifurcations occur at the critical Reynolds numbers as a result of Hopf bifurcation, and a period in the streamwise direction of the oscillatory flow is twice as long as the groove pitch of the channel. In addition, flow visualization with the aluminum dust method is carried out to confirm the results obtained from the numerical simulations. The experimental results are in good agreement with the numerical ones.     

Development of high-performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols

Criteria for authentic olive oils were developed from isocratic high-performance liquid chromatography analyses of 99 olive oils from the major Mediterranean producers in the 1983–1986 crop years. Authentic olive oils include extra virgin, virgin and pure or refined oils, but exclude all reesterified and adulterated oils. The extra virgin through pure grades will have a combined area for the LOO (C_18:2C_18:1C_18:1), LOP (C_18:2C_18:1C_16:0), OOO (C_18:1C_18:1C_18:1), POO (C_16:0C_18:1C_18:1), POP (C_16:0C_18:1C_18:1), and SOO (C_18:0C_18:1C_18:1) peaks between 82.0 and 92.6% of the total area (L, linoleic; O, oleic; P, palmitic; S, stearic). Authentic oils will have ratios of LOO/LOP and OOO/POO that coincide with a line defined by OOO/POO=0.7844(LOO/LOP)+0.0968; correlation coefficient is 0.885. Authentic oils will not have a trilinolein (LLL) peak over 0.5% in area. Neither triolein (OOO) nor any other single peak suffices to characterize an olive oil sample as one of the authentic grades.     

基于数据仓库的OLAP中的索引技术研究

数据仓库建立好后,需要对其充分高效地利用,OLAP联机分析处理就是一个很好的数据分析展现工具。人们对速度的追求是永无止境的,建立索引可以更快捷地响应用户的查询。索引的种类很多,相关研究表明位图索引既能节省空间,又能利用其进行的位运算而提高相应的查询速度,然而位图索引对字段基数较低的字段有比较好的效果,当遇到字段基数较高的字段时也会占据大量的空间,其效果不及B‐T ree索引,论文针对这种情况对位图索引进行了扩展,引入了标识符索引,并对其进行了比较讨论,最后提出可以根据维的各自特征建立不同的索引。     

扩展双星树的 Wiener-E 指标和 Wiener-O 指标

扩展双星树（T（n）n1,n2）是 n－1长路径的两端点分别联结 n1条悬挂边和 n2条悬挂边所得到的图。论文根据扩展双星树的结构特征,研究了扩展双星树的类Wiener指数,给出了一般计算公式。     

一种灰色模糊油田区块水驱指标评价模型

针对油田开发中的不确定因素,结合油藏开发因素中的定性化指标,提出了一种基于油田开发水驱指标的模糊综合评价模型.通过灰色关联法定量筛选影响油田开发水驱因素的九项指标,运用层次分析法确定了各指标的权重,结合模糊数学中的判断矩阵实现了油田各区块的模糊综合评价.此方法不仅可以对所有区块进行总体评价,还能对各个具体区块进行精细的评价,为油田开发与管理提供了有效的指导.最后,通过实际例子验证了模型的有效性以及可行性.     

股指期货套利管理系统

针对我国股指期货市场存在的问题——理论与实际应用脱节,造成股指期货市场的发展需求和实际发展条件不平衡,提出构建股指期货套利管理系统的策略. 依据实地调研资料进行系统设计,使用C#实现股指期货套利管理系统（SIFAM-System）. 系统实现了基于基差的跨期套利和基于无套利区间的跨期套利,以及与套利相关的信息管理功能. SIFAM-System利用计算机实现模型计算、行情监控、套利机会的判断及开平仓,达到了辅助投资者决策的目的,也为股指期货市场的发展问题提供了从理论到实现的解决策略.     

航天测控信息数据库实时优化管理策略研究与应用

为提高和优化测控信息数据库实时性能,设计了一种基于内存数据库与关系数据库的两级实时存储模型,文章详细阐述了两级数据库的存储机制及其生命周期,分析归纳了实时测控信息的特征及存储策略,提出了内存数据库基于“T树”＋“哈希”索引相结合的白适应索引算法和两级数据库实时数据同步机制等关键技术,从而提升和优化了数据库的实时性、可靠性和安全性,为今后实时的扩展应用提供了可靠数据保证．     

文献搜索引擎中特征项及权重的应用

针对目前用户在使用搜索引擎过程中,检索结果冗余、效率低下等问题,本文在对文献垂直搜索系统中Lucene.Net的索引算法研究基础上,结合用户实际专业检索需求,改变其算法中的激励因子,实验结果证明该方法确能提高搜索结果的相关度.     

基于DMWT和QIMM 的图像水印算法

利用多尺度分析的思想,对原始图像进行重复行信号预滤波,把标量小波变换扩展到多小波变换后选取变换出来的低频子带进行水印嵌入。为了保证水印信息的安全性,对水印进行加密置乱处理。然后结合量化索引模数调制（QIMM）的优越性能,根据水印的信息不同选择不同的子块进行嵌入并实现了水印的盲提取。实验证明,算法具有良好的视觉性和鲁棒性,并大大扩展了水印的容量。     

Restructuring butterfat through blending and chemical interesterification. 3. Rheology

Interesterified and noninteresterified butterfat-canola oil blends, ranging from 100% butterfat to 60∶40 butterfat-canola oil (w/w) in 10% increments, were evaluated for hardness index (HI), dropping point, viscosity, and viscoelastic properties at small deformation. Both blending and chemical interesterification diminished HI in a nonlinear fashion. HI changes in interesterified blends were more pronounced than in noninteresterified blends. Dropping points yielded information on the structure of the blends. Butterfat’s dropping point (DP) was 34.4°C, whereas that of interesterified butterfat was 37.0°C, which is indicative of a more structured network for the latter. DP values of blends with 60–90% butterfat (interesterified vs. noninteresterified) were not significantly different (P<0.05). Interesterified blends had a higher crystallization onset temperature than did noninteresterified blends. All blends in the liquid state displayed Newtonian behavior. Oscillatory frequency sweep measurements at small amplitude showed that interesterified blends generally had lower storage moduli (G′) than their noninteresterified counterparts. BothG′ andG″ were frequency-dependent. Replacement of 30% butterfat by canola oil led to notable changes in small deformation measurements, whereas replacement of 20% butterfat led to big changes in large deformation measurements.