TFM调制及其改进技术的研究

通过对TFM调制技术的研究,修正了其中预调制滤波器冲击响应波形g(f)在时间轴上的位置及其频谱G(w)的表达式.然后将TFM基带信号进行近似,即对TFM的相位路径进行进一步的控制,得到一个改进的TFM调制技术.改进后的TFM调制技术和原TFM调制技术相比,频带压缩能力提高了一倍,误码性能不变,但会出现3 dB的寄生调幅,需要提高发射机的发射功率.     

Schwingfestigkeit von Schraube‐Mutter‐Verbindungen

High cycle fatigue of bolted connections Extensive tests regarding the influences on the fatigue of bolt‐nut‐connections of preloading with torsion, of preloading with yielding, of loading with superimposed bending and of the tested lot are processed. These influences are not yet known according to VDI 2230. New testing devices were designed for these tests, which allow a far less expensive operation and may easily be used for bolts of diameters up to M100 and testing frequencies up to 1000 Hz. The validity of fatigue resistance according to VDI 2230 is specified with respect to the test results. The determined influence of the tested lots is unexpectedly high. The manufacturing process of bolts should be improved to minimize this influence.     

Exchange and oxidation of CO on O-predosed Rh---Al2O3 and Rh---CeO2 catalysts

Exchange and oxidation of C¹⁶O were investigated at 450°C on ¹⁸O-predosed Rh and Pt catalysts supported on A1₂O₃, CeO₂ and CeO₂-Al₂O₃. In all cases, a rapid exchange of C¹⁶O with the surface can be observed. CO oxidation leads to C¹⁶O₂, C¹⁶O¹⁸O and C¹⁸O₂. Significant formation of C¹⁶O₂ is due to the relatively high ¹⁶O coverage in reaction resulting from the C¹⁶O exchange and from an exchange between O surface species and ¹⁶O internal atoms. Hydrogen is also formed via a water-gas shift reaction (CO + surface OH) in higher proportion on CeO₂-containing catalysts than on A1₂O₃. Chlorine inhibits all the reactions (exchange, oxidation and WGS) and particularly the internal exchange.     

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.     

Community OR — Five Years of Organised Activities and Beyond

What has become known as Community Operational Research has been around in the UK for many years. The election of Jonathan Rosenhead as President of the UK OR Society in 1986–87 was the catalyst for bringing together and expanding activities which had been carried out largely by individuals working in isolation on a voluntary basis. The following five years have seen the establishment of the Community OR Unit at Northern College, the Centre for Community OR at Hull University and the Community OR Network, which supports the activities of volunteer OR workers across the UK. This paper reviews the range and types of work which have been undertaken by various practitioners. An assessment of the success of community OR is made and a number of issues which have arisen are discussed. Finally, given the diverse nature of community OR, its practice and practitioners, there is some discussion about the future of the area.     

Kinetic study of the hydrolysis of isocyanic acid in the gas phase

The hydrolysis of isocyanic acid in the gaseous phase has been investigated at temperatures between 553 and 613 K by mass spectrometry and evaluated to obtain the corresponding kinetic data. The reaction order and reaction constant have been determined. Finally, the influence of water on the catalysed formation of melamine from isocyanic acid under the operating conditions employed has been investigated in order to determine whether there is a need to try the process gas.