基于BP神经网络的Deep Web实体识别方法

针对现有实体识别方法自动化水平不高、适应性差等不足,提出一种基于反向传播(BP)神经网络的Deep Web实体识别方法。该方法将实体分块后利用反向传播神经网络的自主学习特性,将语义块相似度值作为反向传播神经网络的输入,通过训练得到正确的实体识别模型,从而实现对异构数据源的自动化实体识别。实验结果表明,所提方法的应用不仅能够减少实体识别中的人工干预,而且能够提高实体识别的效率和准确率。     

Numerical studies of a tube-in-tube helically coiled heat exchanger

In the present study a tube-in-tube helically coiled (TTHC) heat exchanger has been numerically modeled for fluid flow and heat transfer characteristics for different fluid flow rates in the inner as well as outer tube. The three-dimensional governing equations for mass, momentum and heat transfer have been solved using a control volume finite difference method (CVFDM). The renormalization group (RNG) k–entities/25b.gif" alt="var epsilon" title="var epsilon" border="0"> model is used to model the turbulent flow and heat transfer in the TTHC heat exchanger. The fluid considered in the inner tube is compressed air at higher pressure and cooling water in the outer tube at ambient conditions. The inner tube pressure is varied from 10 to 30 bars. The Reynolds numbers for the inner tube ranged from 20,000 to 70,000. The mass flow rate in the outer tube is varied from 200 to 600 kg/h. The outer tube is fitted with semicircular plates to support the inner tube and also to provide high turbulence in the annulus region. The overall heat transfer coefficients are calculated for both parallel and counter flow configurations. The Nusselt number and friction factor values in the inner and outer tubes are compared with the experimental data reported in the literature. New empirical correlations are developed for hydrodynamic and heat-transfer predictions in the outer tube of the TTHC.     

Performance of Kenics static mixer over a wide range of Reynolds number

The present study deals with the numerical simulation of flow patterns and mixing behaviour in Kenics static mixer over a wide range of Reynolds number. Three different sets of Kenics mixer (aspect ratio = 1.5) comprised of 3, 9 and 25 elements each have been characterized. The Reynolds number was varied in the range of 1 to 25,000 (i.e., from laminar to turbulent flow regime). The numerical approach takes into account the aspects of the fluid flow at higher Reynolds number values including circumferential velocity profiles at different cross-sections within the Kenics mixer, which were neglected in previous studies. It was observed that cross-sectional mixing in the turbulent flow regime takes place up to 30% of each element length at element-to-element transition; beyond that velocity profiles were uniform. The experiments were also carried out to measure the circumferential and axial velocity profiles and pressure drop in three different Kenics Mixers using air as fluid. The pressure drop per unit element (ΔP/η) was found to be independent of the number of Kenics mixing elements used in the system. The total pressure drop across Kenics mixer obtained by CFD simulations were compared with the experimental pressure drop values and correlations available in the literature. The numerical results were found in good agreement with the experimental as well as the results reported in the literature. A new pressure drop correlation in the Kenics static mixer has been developed.     

景德镇引进战略投资实体,做大做强陶瓷产业的研究

引进战略投资实体,近年来已成为我国国内各地引资和优势企业寻求突破发展的一项重要举措,成为当前我国对外开放、招商引资工作的时代性特征。本文对景德镇引进战略投资实体,做大做强陶瓷产业的现状进行了分析,指出了存在的不足和问题,并提出改进的建议。     

Cytoprotective effects of geraniin against peroxynitrite- and peroxyl radical-induced cell death via free radical scavenging activity

The role of natural antioxidants in combating the deleterious effects of free radicals has received much attention. In the present study, the cytoprotective effects and the free radical scavenging activity of geraniin, a hydrolysable ellagitannin from Nephelium lappaceum rind, were evaluated by using various approaches. Addition of geraniin to the culture media resulted in a profound cytoprotective effect against damages induced by the peroxynitrite generator 3-morpholinosydnonimine (SIN-1), and the peroxyl radical generator 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH). Geraniin exhibits more potent cytoprotective activity than that of 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox). Geraniin exhibited potent antioxidant activity against reactive species, such as nitric oxide, superoxide anion, and chemically synthesized peroxynitrite. Kinetic analysis of reactivity against peroxyl radicals generated by AAPH revealed that geraniin possesses potent reactivity against peroxyl radicals with higher stoichiometric number than Trolox. The cytoprotective effect of geraniin was only observed when geraniin and these toxic compounds were co-existing, suggesting that geraninn exhibits cytoprotective effects via free radical scavenging activity in the extracellular fluid.     

Rapid antioxidant capacity screening in herbal extracts using a simple flow injection-spectrophotometric system

A simple flow injection (FI)-spectrophotometric system for the screening of antioxidant capacity in herbal extracts was developed. The analysis was based on the color disappearance due to the scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by antioxidant compounds. DPPH^{entities/rad" class="glyphImg">} and ascorbic acid were used as reagent and antioxidant standard, respectively. Effects of the DPPH^{entities/rad" class="glyphImg">} concentration, DPPH^{entities/rad" class="glyphImg">} flow rate, and reaction coil length on sensitivity were studied. The optimized condition provided the linear range of 0.010-0.300 mM ascorbic acid with less than 5%RSD_(n = 10). Detection limit and quantitation limit were 0.004 and 0.013 mM, respectively. Comparison of antioxidant capacity in some herbal extracts determined by the FI system and a standard method was carried out and no significant difference was obtained.     

ABTS radical scavenging capacity in green and roasted coffee extracts

The impact of two parameters (temperature and duration) on the radical scavenging capacity of individual compounds, and total extracts found in coffee was investigated. Phenolic coffee extracts of light (200 °C), medium (225 °C) and dark (235 °C) roasted coffees in a range of 0–30 min were analyzed by an on-line RP-HLPC-ABTS^•+ decolourization assay. This study revealed a general decrease of radical scavenging capacity related to native phenolic compounds. Processing coffee beans leads to generation of up to 10 new radical scavengers. The roasting process influences not only color and taste in coffees, but also the radical scavenging capacity of coffee as well. Phenolic content in roasted coffee and green coffee is very different. Six compounds identified as caffeoylquinic acids and dicaffeoylquinic acids, endowed with radical scavenging capacity were found in green coffee, whereas depending on the roasting process, roasted coffees can present up to 16 different radical scavengers. The compounds formed during the roast are most likely chlorogenic acids derivatives, of which 4 could be clearly identified as two feruloylquinic acids and two caffeoylquinides. In longer roasting durations, these molecules are subjected to auto-degradation, thus total radical scavenging capacity in coffee decline along with roasting (duration and temperature).     

Investigations on the structural and optical properties of the swift heavy ion irradiated 6HSiC

Single crystal 6Hentities/sbnd" class="glyphImg">SiC wafers have been irradiated with 150 MeV Ag¹²⁺ ions with fluences ranging from 1 × 10¹¹ to 1 × 10¹³ ions/cm² at 300 K. The defect accumulation as a function of fluence was studied to determine changes in structural and optical properties. The variation in the fundamental Raman modes of the crystalline 6Hentities/sbnd" class="glyphImg">SiC due to irradiation has been correlated with the disorder accumulation. The creation of defect states due to irradiation in the bandgap affects the blue-green photoluminescence emission in the irradiated samples. The UV-Visible absorption studies support the existence of defect states in the bandgap which is observed by the shift in the absorption edge towards the lower energy side with increasing fluence. Time Correlated Single Photon Counting photoluminescence decay results suggest that the existing defect states are radiative, exhibiting three lifetimes when irradiated with a fluence 5 × 10¹¹ ions/cm². The total number of lifetime components was reduced for a fluence 1 × 10¹³ ions/cm² as the defect states produced increase the non-radiative defect centres. These results suggest that the accumulation of defects due to irradiation at fluences 5 × 10¹¹ and 1 × 10¹³ ions/cm² are degenerate configurations which exhibit multiple lifetimes in photoluminescence studies. It is inferred that the optically active defect states influence the transition rate of charge carriers in this device material.     

Inhibitory effect of Chardonnay and black raspberry seed extracts on lipid oxidation in fish oil and their radical scavenging and antimicrobial properties

Ethanol extracts of Chardonnay grape and black raspberry seed flours were evaluated for their capacity to suppress lipid oxidation, preserve important fatty acids, and inhibit microbial growth. They were also tested for radical scavenging activity against DPPH and peroxyl radicals as reflected in oxygen radical absorbance capacity (ORAC), and total phenolic content (TPC). Both tested seed flour extracts suppressed lipid oxidation and rancidity development in fish oil. Black raspberry seed flour extract significantly reduced the degradation of biologically important n − 3 PUFA under accelerated oxidative conditions. Black raspberry and Chardonnay seed flour extracts at 165 and 160 μg seed flour equivalents/mL, respectively exhibited bacteriocidal activity against Escherichia coli and growth inhibition of Listeria monocytogenes under experimental conditions. Both seed flour extracts exhibited DPPH radical quenching activity and Chardonnay had the stronger ORAC of 663 μmol Trolox equivalents per gram seed flour and the higher TPC of 99 mg gallic acid equivalents/g flour. The data from this study suggest the potential for developing natural food preservatives from these seed flours for improving food stability, quality, safety, and consumer acceptance.