温谈CPU真假辨别

如果购买了不合格的CPU就会给电脑装上一颗脆弱的“芯”，后果很可能烧坏其他配件，给我们带来麻烦。认清假冒伪劣产品的真实面目。法和如何辨别做一翻介绍，让大家认清假冒伪劣产品的真实面目。[编者按]     

分离技术的新方法：BTUX 510型分离系统

ＢＴＵＸ５１０型分离系统多用途的出现首次使一台离心机能够同时对分离出的生化物质进行有效分离和高度浓缩。这种专为制药和生物技术工程开发的系统的主要特征在于有一个自动调节的涡流喷嘴，以保证固体物料持续输送和排出。由此降低了分离费用并简化了工艺流程。     

市场经济条件下露天开采的发展方向

简单回顾了俄罗斯有用矿物露天开采的发展及其问题，着重阐述了煤炭露天开采在合理的、发展能源载体市场的资源保护战略中的重要性。在指明在市场经济条件下，若使国家和采掘部门走出危机，必须提高产品质量、保证完全满足要求、降低生产费用。详细论述了实现上述要求的最基本的技术发展方向：工业储量中夹石层开采厚度、控制合理的开采深度、确定合理的开采强度、实行分期开采和合理的开采顺序、扩大缓倾斜矿床倒堆开采法的使用、确     

A methodology for modeling the distributions of medical images and their stochastic properties

The probabilistic distribution properties of a set of medical images are studied. It is shown that the generalized Gaussian function provides a good approximation to the distribution of AP chest radiographs. Based on this result and a goodness-of-fit test, a generalized Gaussian autoregressive model (GGAR) is proposed. Its properties and limitations are also discussed. It is expected that the GGAR model will be useful in describing the stochastic characteristics of some classes of medical images and in image data compression and other applications.     

Experimental evidence for mode shape influence on acceleration-induced frequency shifts in quartz resonators

Experimental results are presented to support the hypothesis that the shape and location of the active region of vibration in a thickness shear mode quartz resonator are the dominant factors in determining the acceleration sensitivity of the resonator. The shape and location of the mode in a real world resonator vary sufficiently from unit to unit (due to material and processing variations) that all other considerations are overwhelmed. It is shown experimentally that the mode shape and/or location can be trimmed with energy trapping by judicious addition or subtraction of mass to produce resonators with improved acceleration sensitivity.     

Stability at comminution chopping temperatures of model chicken breast muscle emulsions

Mixtures of vegetable oil and protein solutions extracted from chicken breast muscle were heated to 10°C, 20°C and 30°C before or after the Omni-mixer step of timed emulsification. Emulsion stability (ES) was determined by placing the extracted cream layer between layers of filter paper and polyester mesh and measuring the weight loss after 96 h at 0-1°C. All natural actomyosin and exhaustively washed chicken breast muscle emulsions lost no more than 50% of their original weight after heating and were defined as being stable. Even excessive chopping temperatures (30°C) failed to effect timed emulsification or ES. This study suggests that any instability of finished commercial sausage-type products is not due to changes in the protein caused by excessively high chopping temperatures generated during comminution.