Database Encoding and A New Algorithm for Association Rules Mining

This paper proposes a method to encode database. By this way, a record is denoted by only one binary number, so the size of the database is reduced sharply. If some known modified algorithms are used on the database encoded, the efficiency will be improved significantly. At the meantime, a new algorithm based on the proposed encoding method is introduced too. By using some properties of numbers, the itemsets of the database can be converted into numerical fields. Different from the Apriori, the new algorithm discovers the association rules from the largest frequent itemset at first, and then all subitemsets, which are also frequent, will be gotten without any calculation, and all the other small none-frequent itemsets that must be generated in the Apriori will be omitted, and the scan times of the database are also reduced. Test results show the new algorithm based on the encoding database has a lower complexity of time and space.     

Steps towards a consumer-driven ‘concept innovation machine’ for food and drink

Innovation is often left to insight and serendipity. A lot of what researchers call innovation is actually a process by which one can make the individual consumer or practitioner more ‘creative’. Although it is important to work with the creative individual in hopes of coming up with the better ‘idea’ and new product/service opportunity, an equally valid albeit novel and counterintuitive approach systematizes creativity in a ‘research-driven machine’. This paper presents an approach to the systematization, based upon the point of view that creativity and innovation comprise the recombination of components into new blends. Given this point of view, to then spur innovation requires a systematic database that the user can access, with tools to help manipulate that database. The paper shows how such a database can be constructed and then used to create a novel product. The approach provides a general framework for the sensory professional to become more involved in the early stages of product development, where the focus is on the conceptual aspects of food features rather than on their physical manifestations in actual products.     

新型非蒸散消气剂的激活温度和吸气性能的实验研究

对主要成分为Zr和Co的新型非蒸散消气剂进行了活化温度及吸气性能的实验研究。实验表明其活化温度为200—250℃，对N2，H2等活性气体有很好的抽速，对惰性气体He等无抽速。     

覆膜滤料的滤尘性能测试方法研究

由于覆膜滤料的结构和性能有别于普通滤料，因而普通滤料的滤尘性能测试方法不完全适用于覆滤料。本文作者在总结实践经验的基础上，提出了在覆膜滤料的滤尘性能测试中应注意的一些问题和应增加的测试项目。     

正确处理三种关系,促进测量学教学健康发展--非测绘专业测量学的教学研究

结合教学实践，对如何正确处理好教学与科研、传统技术与新技术、传统教学与多媒体教学之间的关系进行了研究，并得出正确处理好这三种关系是促进测量学教学健康发展和提高教学质量的有效途径的结论。     

Stress in Dairy Farming and the Adoption of New Technology.

Previous studies have identified a number of different farm stressors and have reported gender and age differences in levels of stress. This study aimed to determine stress experienced by New Zealand dairy farmers, particularly in relation to adoption of new technology and its relationship to age and gender. Measures of farm stress and adoption of technology were completed by 985 dairy farmers. The highest levels of stress were reported for time pressures, machinery breakdown, weather, and government policies. Stress related to new technologies occurred rarely. Women reported more stress and higher levels of stress for understanding new technologies. There was also an increase in severity of stress with age related to new technologies. Overall, stress levels were moderate and may reflect favorable economic conditions. The findings suggest a need to tailor stress interventions to meet specific needs. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

小型别墅中央空调的新风设计

提出了小型别墅中央空调新风处理的方法，就某别墅采用本方法作中央空调新风设计，并以其计算数据为依据，验证了本方法的可行性。     

Excavation of Inlet Tunnels at Geheyan Power Station

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“高密三宝”民间美术色彩研究

高密剪纸、扑灰年画、泥塑在产生与发展的过程中,它们的艺术特色随着不断的发展变化形成各自的艺术特点。