基于生成树的链路层拓扑发现算法

随着大规模交换网络的发展，网络拓扑发现的研究由网络层拓展到数据链路层。链路层的拓扑发现能够发现网络层拓扑发现无法发现的局域网内部的详细的物理连接情况。该文提出了一种基于生成树算法的链路层网络拓扑发现算法，利用SNMP获得网桥MIB中的生成树信息，通过分析这些信息计算出链路层的网络拓扑，该算法相比其它算法更简单、高效，有应用价值。     

IEEE三种生成树技术的分析与比较

简要介绍了IEEE的生成树、快速生成树和多生成树协议的工作原理。分别从收敛时间、拓扑变化方式、带宽利用率和资源占用量等几个方面对这三种生成树协议进行了分析与比较。探讨了每种生成树协议的适用环境,为工程应用中生成树技术的选择提供了参考。     

Transient analysis on pressure stabilization of spring linked two-stage perforated plates

Spring linked two-stage perforated plate (STP) is a novel industrial component, which can be used for pressure stabilization in piping systems. In this paper, dynamic flow characteristics of STP with different holes arrangements are investigated with transient numerical methods by moving grids technology and User-Defined Function (UDF). The reliability of numerical methods is validated by theoretical calculations and comparison with similar components. Then, different plate holes diameters are analyzed to figure out their effects on pressure stabilizing performances. Meanwhile, the effects of the center hole on the dynamic response are investigated by comparing STP with/without the center hole. Finally, the effects of plate holes number on pressure stabilizing performances are studied under constant specific aperture ratio or constant specific holes diameters. The results show that the larger holes number, smaller holes diameter and the existence of center hole can be useful for the pressure stabiliziation of STP. This work can be useful for the further work on STP and other similar pressure stabilization devices.     

黑龙江移动VPMN网络规划与应用

介绍了黑龙江移动智能网的组成,及主要承载的虚拟移动专用网(VPMN)业务在网络侧的组网方式,详细阐述了VPMN业务规划主要算法和应用.     

复合磷酸盐对猪肉脯嫩度的改善研究

本文研究了焦磷酸钠(Sodium Pypophosphate,SPP)、三聚磷酸钠(Sodium Tripolyphosphate,STP)和六偏磷酸钠(Sodium Hexametaphosphate,SHMP)对猪肉脯的嫩化效果,先通过单因素试验得出三种磷酸盐对猪肉脯作用效果最佳的浓度和时间范围,又按照中心复合正交试验设计理论,采用响应曲面法筛选了三种磷酸盐复合的最佳搭配比例,最后确定了复合磷酸盐的最适添加量。结果显示:SPP、STP、SHMP均能提高猪肉脯的嫩度,但不同种类磷酸盐对猪肉脯的嫩化效果存在差异性,其作用效果大小顺序为:STPSPPSHMP;通过响应曲面法筛选得到的最佳搭配比例是:40∶27∶32;最终确定使用最佳配比的复合磷酸盐的最佳浓度为5g/l。     

STP协议原理及其在煤矿网络中的应用

介绍了STP协议概况,剖析了SPA算法的实现过程,指出了STP协议的缺点并对改进型STP协议进行了介绍;提出了STP协议在实际操作过程中的2种改进方法及在煤矿实际建设项目中的应用情况,为煤矿网络提高冗余度提供了一种切实可行的解决办法。     

虚拟化平台下二层网络问题研究

云计算引入了”资源池”的概念,打破了单台服务器的限制,将数据中心中CPU和内存\板卡等资源整合起来,能够灵活地组合以满足用户需求.虚拟化技术是建设资源池的主要手段,虚拟化技术通过部署以Hypervisor和vCenter为代表的虚拟化软件,能大幅提高单台物理服务器的资源利用率。但随着虚拟化技术的引入,在单台服务器上虚拟出多个VM,无可避免的会造成网络层次增加,并由此引发出路由环路,广播风暴,单点故障,网络延迟、布线杂乱等各种问题。本文根据虚拟化平台建设过程中的一些经验,总结了虚拟化平台下网络架构需要注意的事项,并结合业界最新的技术趋势,探索虚拟化平台下网络的构想。     

A remarkable increase in the adsorbed H2 amount: Influence of pore size distribution on the H2 adsorption capacity of Fe-BTC

Here we show the crucial role of ultramicropores on the adsorbed H₂ amount. By synthesizing Fe-BTCs via a perturbation assisted nanofusion synthesis strategy and by the control of textural porosity via Fe:BTC ratio, BET surface area (1312 m²/g), total pore volume (1.41 cm³/g), and H₂ adsorption capacity (1.10 wt% at 7.6 bar and 298 K) were enhanced by 1.6, 3.1, and 2.6 times, respectively. The reported BET surface area, and the total pore volume are the highest of those reported for Fe-BTC, to date. The enhanced H₂ adsorption capacity of Fe-BTC-3 is attributed to the ultramicropores present in its pore structure. Presence of ultramicropores maximizes van der Waals potential, and the adsorbed H₂ amount increases. By the perturbation assisted nanofusion synthesis strategy and the control over textural porosity, an Fe-BTC that possesses a H₂ adsorption capacity higher than those of reported MOFs with higher BET surface areas has been reported.     

Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate

The acceptability of fresh and stored, cooked, ground turkey patties without added phosphate or with 0.25% or 0.5% added sodium tri-polyphosphate (STP) was determined by 100 consumers. Turkey patties without phosphate were less acceptable than those with 0.5% added STP. Consumers (26) who repeated the study five times indicated that stored samples containing 0.25% and 0.5% STP were liked more and the 0.5% treatment had more meaty flavor than those samples without phosphate. Samples containing 0.5% STP were found less firm and more juicy than the other samples. The consumers scored off-flavor inconsistently.