DWDM Filter的测量与自动化

以提高DWDM介质薄膜滤光片测量精度为出发点,对中心波长、插入损失等重要测量指标进行了误差分析,给出了提高测量精度的解决方案以及相应的测量统计数据.并对在手动法测量实验基础上,开发的OR350A型自动测试系统做了介绍,实测结果表明该测试系统比手动法测量明显地改善了测量精度.     

Sialyloligosaccharides of Delipidated Egg Yolk Fraction

Delipidated egg yolk (DEY) was homogenized and centrifuged. The supernatant was dialyzed by ultrafiltration using a molecular weight cut-off of 1,000. The asparagine-linked oligosaccharides in the concentrate were liberated from protein by hydrazinolysis and labeled with UV-absorbingp-amionbenzoic ethyl ester (ABEE). The ABEE-derivatized oligosaccharides were fractionated by anion exchange and reverse-phase HPLC. The total sialyloligosaccharides from the water-soluble DEY fraction, were about 47.7% monosialyl and 50.6% di-sialyloligosaccharides. The structures of 3 predominant sialyloligosaccharides were determined by NMR. They were of the biantennary complex-type, accounting for about 33.6% of the total sialyloligosaccharides of the DEY water-soluble fraction.     

Measurement of radar backscatter from rough soil surfaces using linear and circular polarizations†

Radar backscatters from loam with a dry bulk density of 0·6g/cm³ have been measured at 9·9 GHz using both linear and circular polarizations. The sensitivity of radar return to soil moisture content has been obtained at five polarization combinations, HH, VV, HV, LR and LL (L and R denote the left-circular and the right-circular polarizations, respectively). Comparison of the moisture sensitivities shows that the sensitivity of HV is the highest among five polarizations and the sensitivity of LL is slightly higher than that of HH, VV and LR. Surface scatter theories are discussed in relation to the moisture sensitivities of five polarizations.     

Demonstration of Loss‐reduction Effect of the Amorphous Cores for Larger‐Capacity Transformers by Trial Manufacture

For the demonstration of feasibility and loss‐reduction effect of the larger‐capacity amorphous core transformers (AMT), this paper proposed the support structure and design method of the iron‐loss reduced amorphous wound cores with a weight of 7 tons. We designed and manufactured 10 MVA single‐phase test model with the cores inserted in a support cage having structures of the stress‐buffered core support, the proof electromagnetic force from the windings, and the stray loss‐reducing shields. The 50%‐loaded total loss of the test model estimated from the calculated and measured results has been reduced by 35% compared with a conventional silicon‐steel core transformer (SST) with the same power capacity.     

Reversible Optical Change of Amorphous Red Phosphorus in Reduced Phosphate Glasses

Amorphous red phosphorus formed in reduced phosphate glasses was found to show a photodarkening effect by illuminating the glasses with light approximately equivalent to its absorption edge; the optical transmission edge shifts toward longer wavelengths on illumination, and then a distinct deepening of the reddish color is observable visually. The photo-darkened specimen recovers its original transmission when it is heated at 300° to 350°C. This darkening-restoring process is confirmed to be reversible by repeated illumination and heating. Transmission measurements over a range of elevated temperatures suggest that this optical characteristic of red phosphorus is unique to its amorphous state.     

RELATIONSHIP BETWEEN SENSORY ASSESSMENT AND RHEOLOGICAL PROPERTIES OF COSMETIC CREAMS*

One hundred and forty-four untrained judges ranked O/W creams on consistency, spreadability, and stickiness or tackiness, and the results were correlated with rheological characteristics obtained from flow curves. The ranking order for consistency corresponded, for all practical purposes, to the ranking order for shear stress needed to break down the internal structure of the sample (shear rates of 44 s^-1 or less). The ranking for spreadability was related to plastic viscosity at 26–32°C. The judges showed poor agreement on the ranking for stickiness (tackiness) and no clear-cut relationship could be obtained between this property and rheological parameters. Consumer preference favored the sample with the highest consistency.     

Effects of homogenisation conditions on the physical properties of high-fat ice cream

The effect of homogenisation pressure on the physical properties of high-fat ice cream was investigated. Nonhomogenised ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein. Fat globule networks were not formed in the nonhomogenised ice cream. The ice cream homogenised at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenised at 5 MPa or more grew slowly. The physical properties of each ice cream varied with homogenisations from 5 to 25 MPa and could be controlled by homogenisation pressure.