Analysis of a 26 756 bp segment from the left arm of yeast chromosome IV

The nucleotide sequence of a 26·7 kb DNA segment from the left arm of Saccharomyces cerevisiae chromosome IV is presented. An analysis of this segment revealed 11 open reading frames (ORFs) longer than 300 bp and one split gene. These ORFs include the genes encoding the large subunit of RNA polymerase II, the biotin apo-protein ligase, an ADP-ribosylation factor (ARF 2), the ‘L35’-ribosomal protein, a rho GDP dissociation factor, and the sequence encoding the protein phosphatase 2A. Further sequence analysis revealed a short ORF encoding the ribosomal protein YL41B, an intron in a 5′ untranslated region and an extended homology with another cosmid (X83276) located on the same chromosome. The potential biological relevance of these findings is discussed. The sequence was submitted to the EMBL database under Accession Number X96876.     

VACUUM PACKAGING OF NEW ZEALAND HOPS

Three cultivars of New Zealand hops were packaged in two ways, vacuum and non-vacuum, and stored at two temperatures, 0°C and ambient. Over the 38 week test period the degradation of Lead Conductance Value was linear for all treatments with no difference between cultivars and no evidence of a ‘safe’ or ‘delay’ period. The degradation coefficient [Lead Conductance Value (%)/week] was highest for non-vacuum packed, ambient (?0·151), followed by non-vacuum packed refrigerated (?0·077), vacuum packed ambient (?0·039) and vacuum packed refrigerated (?0·012).     

CDMA2000 1x EV-DO无线网络规划探讨

文章归纳了1x　EV-DO与CDMA20001X网络规划的相似点，介绍了1X EV-DO的规划特点，探讨了1x EV-DO的建设策略。     

一种改进的多符号检测算法

针对再入遥测环境下中信号相位容易受噪声影响,导致传统MSD过程中最大似然值被误判的问题,研究一种改进的多符号检测算法：每次MSD运算较前一次MSD运算有N-2个码元的重叠,即每次滑动两个码元长度的码元滑动策略。仿真和测试结果验证了改进算法的有效性。     

EVALUATION OF MALTING QUALITY IN A BARLEY BREEDING PROGRAMME USE OF α-AMYLASE AND β-GLUCAN LEVLES IN MALT AS PRESELECTION TOOLS

Analysis according to the EBC protocol, immunological determination of a α-amylase and estimation of malt β-glucan using the Calcofluor-FIA method, were used to screen 327 barley breeding lines for malting quality. The results obtained with the α-amylase and β-glucan methods are highly correlated to the important malt quality paramters: extract yield and β-glucan content in the wort. It is recommended that either of the two methods, which are simple to perform are used as prescreening tools in breeding programmes for malting barley.     

STARCH DEGRADATION IN ENDOSPERMS OF DEVELOPING BARLEY KERNELS*

Shortly after anthesis, empty endosperm cells adjacent to the embryo were crushed between the developing embryo and endosperm tissues to form the crushed cell layer. Starch granules in cells adjacent to this layer were hydrolysed and the empty cells were added to the crushed layer. In this way, the crushed layer increased in thickness throughout kernel development. α-Amylase 2 was detected in the crushed cell layer region of barley endosperms during the period that starch granule hydrolysis was occurring.     

THE CONTRIBUTION OF DEXTRINS OF BEER SENSORY PROPERTIES PART II. AFTERTASTE

We investigated the possibility that dextrins could contribute to the aftertaste of beer by being broken down to sweet sugars by salivary α-amylase after beer Ingestion. The volume, pH and temperature of beer and saliva present in the oral cavity after swallowing were measured on several subjects and found adequate for the hydrolysis of beer dextrins by salivary amylase. The in vitro hydrolysis of a 6% dextrin solution and of commercial beers by pancreatic α-amylase yielded significant amounts of glucose and maltose in addition to maltotriose. Similarly, the hydrolysis of commercial beers by human saliva produced between 2.7 and 7.4 g/litre of sweet-tasting maltose and glucose, depending on the duration of the hydrolysis (30 sec to 2 min) and the amount of saliva added to 2.5 ml of beer (0.5 or 2 ml). This much sugar, because it is produced over a period of time, may not cause a detectable sweet taste but it might partially mask the bitter aftertaste of beer.     

H.264编码器中1/4像素精度插值算法的VLSI实现

H.264视频编码标准中引入了1/4像素精度插值算法,大大提高了压缩效率,但同时使运算复杂度增加、存储带宽增大。针对以上问题,从运动估计的角度出发,采用一步插值法和数据复用技术,可使带宽减少26%,处理周期可减少45%;设计了相应的硬件结构:采用了5级流水线实现一步插值算法,通过输入缓冲单元实现了参考数据的复用;针对插值过程中产生的大量数据,采用乒乓操作结构,保证数据及时传递。该结构可以显著降低带宽,提高吞吐率,完全可以应用于实时编码器中。     

EPS网络的语音业务解决方案

本文介绍了行业内比较成熟的几种EPS网络语音解决方案,分析了解决方案的特点和具体的实现机制,并结合中国CDMA网络运营商的实际网络情况,给出了相应的建议。     

Photonic theory of noise

The paper proposes that 1/f noise in materials and devices under non-equilibrium conditions is of electromagnetic origin rather than being related to charge carriers. For samples represented by simple resistors the analysis shows that the noise is due to the discrete nature of photons constituting the impinging electromagnetic flux from the source feeding the resistor. The paper presents detailed analysis of the external and internal electromagnetic fields of the resistor environment, with appropriate interpretation in terms of discrete photons. From quantum theory photons are known to retain their energy under interactions in linear environments. This property implies a departure from macroscopic electromagnetics in that photons cannot be partially transmitted and partially reflected, a phenomenon requiring appropriate modifications of boundary conditions at the resistor surface. These special demands call for inclusion of a supplementary internal resistor mode, serving as a lossless idler which is active only for matching purposes. At the resistor terminals the impinging photons give rise to excitation of RF current and voltage noise with an exact 1/f frequency distribution, which is in agreement with all available experimental measurements. The paper presents detailed formulae for noise spectral densities under general drive conditions from DC and RF sources of arbitrary internal resistance. The presented theoretical noise formulae have the same form as earlier empirical formulae for 1/f noise. With an RF source at frequency f₀ the analysis predicts noise with 1/|f-f₀| frequency distribution, which is compatible with available experimental observations.