A force modulation study on crystallization process in ferroelectric vinylidene fluoride and trifluoroethylene copolymer films

This paper introduces the Force Modulation technique to the study of crystallization process in ferroelectric vinylidene fluoride and trifluoroethylene copolymer films. Using this technique we have successfully visualized ferroelectric crystalline domains and observed that these ferroelectric domains grow out from amorphous phase, unite into strip-like structures, and finally congregate into a union. Force Modulation can weaken the influence of topography on imaging of ferroelectric domains, and reveal more details, which are difficult to be observed in topographical image.     

蜡晶改进剂对润滑油馏分中蜡组分结晶控制作用的研究

抚顺石油一厂通过大量试验和溶剂脱蜡装置的连续生产证明:加工减二线,套管易上压,滤机上蜡饼泡松易堆蜡,应选用合适的改进剂以控制蜡晶生成树枝状;减四、五线重馏分蜡晶细密,套管不易上压,滤机易失效,应选用和适当加入合适的改进剂以增大聚集状晶体粒度;减三线蜡晶粒度大,为套管上压周期较长,滤机上蜡饼通透性好,滤速快,可根据需要决定是否使用改进剂。提出了针对不同润滑油馏分中不同蜡晶型选用合适的蜡晶改进剂可以相应解决不同馏分的生产难点,提高处理能力,改善产品质量。     

基于主元分析的多变量统计过程的故障辨识技术

为了更好的进行故障检测与诊断，介绍了主元分析理论，给出了基于主元分析的过程故障辨识机理及策略。仿真实例表明，利用此方法建立的故障诊断模型，能够在不依赖过程机理的前提下高效抽取原始数据空间的主要变化信息，对过程的非正常变化做出反应，同时还能较正确地找出发生故障的原因以及相应环节。     

光场力对烧蚀物时空分布的影响

对烧蚀物的时空分布进行了研究。烧蚀物离开靶材表面时的速率分布由蒸发机制决定,在激光作用时间内烧蚀物的传输行为由扩散机制和光场力机制共同决定,激光作用结束后烧蚀物的传输行为由扩散机制单独决定,并解释了烧蚀物的时空分布及烧蚀物趋光运动的现象。     

CIMS中零件加工特征分类研究

根据某大型制造企业的实际情况，阐述了定义加工特征的依据，给出了零件加工特征的定义及其组成。把加工特征作为对象，提出了分类的原则和面向对象分类方法。对该企业当前生产的零件上所具有的加工特征进行了分类，建立了相应的加工特征对象类树。     

钢管机械扩径工艺研究

介绍了大口径直缝焊管机械扩径的优点，原理及扩径力的计算，找出影响扩径力及扩径头寿命的因素。     

部件试验模态综合的简便方法

本文将一种基于完备模态基的模态综合技术应用于子结构的试验模态综合,获得成功。这种半试验半理论的模态综合方法是一种较为简便的、要求试验工作量较小的试验模态综合法,因为它只要求测量子结构的振动模态和频率即可。数值仿真结果表明,这种简便的试验模态综合法是行之有效的。     

Manipulating Deformable Linear Objects: Fuzzy-Based Active Vibration Damping Skill

Human can handle a deformable object and damp its vibration with recognized skill. However, for an industrial robot, handling a deformable object with acute vibration is often a difficult task. This paper addresses the problem of active damping skill for handling deformable linear objects (DLOs) by using a strategy inspired from human manipulation skills. The strategy is illustrated by several rules, which are explained by a fuzzy and a P controller. A proportional-integral-derivative (PID) controller is also employed to explain the rules as a comparison. The interpretations from controllers are translated into high level commands in a robotic language V+. A standard industrial robot with a force/torque sensor mounted on the wrist was employed to demonstrate the skill. Experimental results showed the fuzzy based damping skill is quite effective and stable even without any previous acknowledge of the deformable linear objects.Category (5)     

大连电视台分量电视车视频系统设计特点

本文介绍亚州第一台模拟分量电视车视频系统的设计思想,比较详细地阐述了该车的各种功能,总结了不同于复合电视车的新特点。     

Characterization of edible oils,butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

The combination of attenuated total reflectance (ATR) and mid-infrared spectroscopy (MIRS) with statistical multidimensional techniques made it possible to extract relevant information from MIR spectra of lipid-rich food products. Wavenumber assignments for typical functional groups in fatty acids were made for standard fatty acids: Absorption bands around 1745 cm⁻¹, 2853 cm⁻¹, 2954 cm⁻¹, 3005 cm⁻¹, 966 cm⁻¹, 3450 cm⁻¹ and 1640 cm⁻¹ are due to absorption of the carbonyl group, C−H stretch, =CH double bonds of lipids and O−H of lipids, respectively. In lipid-rich food products, some bands are modified. Water strongly absorbs in the region of 3600–3000 cm⁻¹ and at 1650 cm⁻¹ in butters and margarines, allowing one to rapidly differentiate the foods as function of their water content. Principal component analysis was used to emphasize the differences between spectra and to rapidly classify 27 commercial samples of oils, butters and margarines. As the MIR spectra contain information about carbonyl groups and double bonds, the foods were classified with ATR-MIR, in agreement with their degree of esterification and their degree of unsaturation as determined from gas-liquid chromatography analysis. However, it was difficult to differentiate the studied food products in terms of their average chainlength.