空间四塔斜拉索吊结构体系桥梁设计

本文以西安泾渭工业园泾渭路-陕汽路交叉口处人行天桥为工程背景,详细介绍了无背索四塔空间斜拉体系的设计构思、构造处理、结构特点及施工方法。该桥整体为异型高次超静定结构,构造及受力复杂,主梁平面呈交叉8字型布置,既节约造价,又满足功能需求。本桥开创了此类结构体系的设计和施工的先河,并为同类型桥梁积累工程经验,同时提升了整个泾渭开发区的形象及品质,产生了较好的社会效益。     

Orthography and the Hemispheres: Visual and Linguistic Aspects of Letter Processing.

Hebrew and Arabic are Semitic languages with a similar morphological structure and orthographies that differ in visual complexity. Two experiments explored the interaction of the characteristics of orthography and hemispheric abilities on lateralized versions of a letter-matching task (Experiment 1) and a global-local task (Experiment 2). In Experiment 1, native Hebrew readers and native Arabic readers fluent in Hebrew matched letters in the 2 orthographies. The results support the hypothesis that Arabic orthography is more difficult than Hebrew orthography for participants who can read both languages and that this difficulty has its strongest effects in the left visual field. In Experiment 2, native Arabic speakers performed a global-local letter detection task with Arabic letters with 2 types of inconsistent stimuli: different and similar. The results support the hypothesis that the right hemisphere of skilled Arabic readers cannot distinguish between similar Arabic letters, whereas the left hemisphere can. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

海藻酸钠对O-羧甲基壳聚糖/阿拉伯胶复凝聚反应的影响

该文主要探讨海藻酸钠对O-羧甲基壳聚糖/阿拉伯胶复凝聚反应及复凝聚相性质的影响,以期获得具有新型功能性质的三元体系复合物.结果表明,与O-羧甲基壳聚糖/阿拉伯胶体系相比,添加海藻酸钠对其最适反应条件无显著影响,即在pH3.0、25℃下O-羧甲基壳聚糖与阿拉伯胶-海藻酸钠质量比为1∶4时反应1 h,复凝聚反应的程度最大....     

Spray drying conditions for orange juice incorporated with lactic acid bacteria

This work aimed to develop an orange juice powder by spray drying with lactic acid bacteria (Lactobacillus plantarum 299v and Pediococcus acidilactici HA‐6111‐2), testing their survival both during drying and storage (room temperature and 4 °C). Initially, the best conditions for spray drying were chosen to allow the best survival of each LAB: (i) inlet air temperature of 120 °C and (ii) 0.5:2 ratio of the orange juice soluble solids and drying agent added (prebiotics: 10 DE maltodextrin or gum Arabic). Survival of LAB was not affected by drying process, and it was higher when cultures were stored at 4 °C. A slightly higher protection was conferred by 10 DE maltodextrin, in the case of L. plantarum and at 4 °C. Pediococcus acidilactici was more resistant during storage at 4 °C, with logarithmic reductions lower than 1 log‐unit. It was demonstrated that it is possible to produce a functional nondairy product, orange juice powder supplemented with prebiotic compounds, containing viable LAB for at least 7 months, when stored at 4 °C.     

中空盐微球的制备及其理化性质表征

该研究以阿拉伯胶(GA)为主要添加剂,通过喷雾干燥法制备中空盐微球,研究了工艺条件对盐微球理化性质的影响.结果表明,GA优良的表面活性促使其在喷干过程中快速迁移至盐微球表面,微球表面C和O的元素含量提升至41.03％和10.97％,形成小粒径(10～20μm)、低体积密度(0.45 g/mL)、高比表面积的中空盐微球结...     

海藻酸钠-阿拉伯胶固定化酸性蛋白酶及其性质的研究

以海藻酸钠（SA）与阿拉伯胶（GA）为载体固定化酸性蛋白酶,以酶活回收率为评价指标,在单因素试验基础上,通过正交试验优化固定化条件。得到以SA-AG复合凝胶为载体制备固定化酸性蛋白酶的最佳工艺条件为：复合凝胶质量浓度3.5 g/100 mL,SA与AG质量比2∶1,氯化钙质量浓度7.0 g/100 mL,固定化时间1.0 h,给酶量1 540 U/g,吸附时间2.0 h,酶液pH值为3.0。此最佳条件下,固定化酸性蛋白酶酶活回收率为67.34%,酶活力为1 380 U/g。固定化酶酶学性质的研究结果表明,固定化酸性蛋白酶的最适作用温度（45 ℃）和最适反应pH值（pH=3）均与游离酶相同,但其热稳定性优于游离酶,且随着温度的升高这种优势越明显。     

Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions

The effect of Arabic gum content (5-10% w/w) and walnut-oil concentration (3-6% w/w) on properties of prepared walnut oil/water emulsion, including turbidity loss rate, density, size index, particle size and stability, was investigated using response surface methodology (RSM). For each response, a second-order polynomial model with high coefficient of determination (R²) values ranging from 0.907 to 0.989 was developed using multiple linear regression analysis. The lack of significant difference between the experimental and predicted values proved the adequacy of response surface equations for describing the physical changes of emulsions. An increase of Arabic gum content in range and initial concentration of walnut oil were associated with high emulsion stability and minimum droplet size. It can be concluded that RSM can determine the most suitable formulation (3% w/w walnut oil and 9.62% w/w Arabic gum) to achieve the highest stability in a developed beverage emulsion based on walnut oil.     

Arabic sign language intelligent translator

ABSTRACT

Arabic sign language (ArSL) is method of communication between deaf communities in Arab countries; therefore, the development of systemsthat can recognize the gestures provides a means for the Deaf to easily integrate into society. In this research we implemented a computational structurefor an intelligent interpreter that automatically recognizes the isolated dynamic gestures. The proposed system recognizes and translates gesturesperformed with one or both hands. It comprises five subsystems, building dataset, video processing, feature extraction, mapping between ArSL and Arabictext, and text generation. To apply the system, 100-signs of ArSL was used, which was applied on 1500 video files. It's were divided into five classes:alphabet, numbers, "prepositions, pronouns and question words", Arabic life expressions, and "nouns and verbs". The evaluation indicated that thesystem automatically recognizes and translates isolated dynamic ArSL gestures by highly accurate manner. The results showed that the system accuracy is 95.8%.