弹丸外弹道优化设计初始点的选取

在弹丸外弹道优化设计中,需对优化设计变量赋于初始值.初始值选取得如何,对整个优化计算所耗机时、迭代点收敛到哪个极值点上等等,影响很大.该文对初始值的选取原则、选取方法等作了讨论,所得结果也可作为对弹丸主要结构参数选优的预估.     

PAA-PSF交联复合膜的制备及对低浓度有机醇水溶液反渗透分离性能研究

进行了ＰＡＡ（ＰｏｌｙａｃｒｙｌｉｃＡｃｉｄ）－ＰＳＦ（Ｐｏｌｙｓｕｌｆｏｎｅ）交联复合膜的制备，研究了交联剂、添加剂对膜性能的影响，并通过扫描电镜观察了膜的断面结构．研究了ＰＡＡ－ＰＳＦ交联复合膜对低浓度有机醇类水溶液反渗透分离性能．发现对于１０００×１０－６乙醇水溶液截留率达到６６．２％，透过流束可达０．９×１０－６（ｍ３·ｍ－２·ｓ－１）．随醇的分子量的增加，截留率不断上升，对戊醇的截留率达９４．３％，而透过流束则保持相对稳定．对不同结构醇类的分离性能研究表明，截留率存在有：ｔｅｒｔ－＞ｓｅｃ－＞ｉｓｏ－＞ｎ－的规律．     

Affine Dependence Classification for Communications Minimization

This paper introduces results on placement and communications minimization for systems of affine recurrence equations. We show how to classify the dependences according to the number and nature of communications they may result in. We give both communication-free conditions and conditions for an efficient use of broadcast or neighbor-to-neighbor communication primitives. Since the dependences of a problem can generally not be all communication-free, we finally introduce a heuristic to globally minimize the communications based on the classification of dependences.     

PC／PET共混物的非等温结晶动力学

采用等速变温ＤＳＣ法对ＰＣ／ＰＥＴ共混体系的非等温结晶动力学进行了研究，结果表明，从玻璃态结晶时，随着ＰＣ含量的增加，ＰＥＴ组分的结晶速率先增加后降低。耐从熔体结晶时，体系的结晶速率随着ＰＣ含量的增加而增加，讨论了ＰＣ对ＰＥＴ组分结晶过程的影响。     

条形码中距离动态识别技术研究

本文讨论了条形码中距离动态识别技术中扫描景深与扫描光束波长和条宽等要素之间的关系，提出了改善条形码读取距离的３种方法。为扩大条形码在工业过程控制、企业管理等领域的应用范围提供了理论依据。     

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.     

输入——输出迭代算法中松弛因子的确定

本文利用变分的手段提示了输入—输出迭代算法中松弛因子的取值规律。