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Multimedia Tools and Applications - A secret sharing scheme partitions a secret into a set of shares and distributes them among the eligible participants, with each participant receiving one share...  相似文献   
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Wireless Personal Communications - In this paper, cooperative communication (CC) assisted cognitive wireless sensor network (CWSN) is presented for monitoring health and activity of an end-user in...  相似文献   
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This paper presents the design criteria, procedure, and implementation of a soft-switched power-factor-correction (PFC) circuit based on the extended-period quasi-resonant (EPQR) principles. All power electronic devices including switches and diodes in the circuit are fully soft switched. The design method is demonstrated in a prototype circuit. The operating principles are confirmed with computer simulation and experimental results. A comparison of the EP-QR operation and zero-voltage-transition (ZVT) pulse-width modulation (PWM) method  相似文献   
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A three-dimensional laser-keyhole welding model is developed, featuring the self-consistent evolution of the liquid/vapor (L/V) interface together with full simulation of fluid flow and heat transfer. Important interfacial phenomena, such as free surface evolution, evaporation, kinetic Knudsen layer, homogeneous boiling, and multiple reflections, are considered and applied to the model. The level set approach is adopted to incorporate the L/V interface boundary conditions in the Navier-Stokes equation and energy equation. Both thermocapillary force and recoil pressure, which are the major driving forces for the melt flow, are incorporated in the formulation. For melting and solidification processes at the solid/liquid (S/L) interface, the mixture continuum model has been employed. The article consists of two parts. This article (Part I) presents the model formulation and discusses the effects of evaporation, free surface evolution, and multiple reflections on a steady molten pool to demonstrate the relevance of these interfacial phenomena. The results of the full keyhole simulation and the experimental verification will be provided in the companion article (Part II).  相似文献   
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High purity gallium oxide nanopowders have been synthesized by using a simple precipitation technique with calcination at elevated temperature. From the X-ray pattern, the phase purity of the synthesized powders was confirmed as β-Ga2O3. Elemental quantification (stoichiometry) of Ga2O3 was also examined from the X-ray energy dispersive analysis (EDAX). Based on the recorded Fourier Transform Infrared (FTIR) spectrum of Ga2O3, the IR bands due to Ga–O bond and crystal lattice vibrations have been identified in the wavenumber range 400–4,000 cm−1. From the measured SEM images, it is obvious to notice that the pH value has been playing a dominant role in obtaining morphologically different gallium oxide nanopowders. Thermogravimetric analysis reveals 8.3% of weight loss when the sample was heated to the temperature of 1,100 °C from the room temperature, which also shows a crystalline phase transformation. It is very interesting to report that a broad blue emission at 455 nm has been measured from the synthesized gallium oxide nanopowders.  相似文献   
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In the absence of adequate autogenous vein for tibial artery bypass in limb salvage surgery, the use of prosthetic grafts with a distal anastomotic vein cuff or patch has shown promising results. Here, we describe how the Florester Internal Vessel Occluder (Meadox UK, Bedfordshire, UK) can facilitate the construction of a distal anastomotic vein cuff.  相似文献   
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The effects of composition and thermal treatment on the water sorption and diffusional properties of idealized protein gels arranged in bilayer configurations were determined; these water binding/migration properties were related to the mechanical characteristics of the gels. Samples were prepared from whey protein concentrate (WPC), they consisted of water:WPC ratios of 1.5 to 5.67, and were thermally set for 20–60 min. Moisture migration rates from samples interfaced with filters were determined, as were moisture sorption capacities of samples immersed in water. The physical properties of the gels were assessed by uniaxial compression and microscopy. Results showed that gel strength and consequent extent of protein interaction—as affected by thermal treatment—controlled the ability of the gel structure to absorb water. Sorption was exponentially correlated with gel modulus and linearly correlated with a function of protein content, heating time, and immersion time. Rates of diffusion from interfaced gels were dependent solely on water content. It was concluded that the degree of protein interaction, whether influenced by concentration or thermal treatment, affected network extensibility and thus the capacity of the gels to act as receptors of moisture. Results have implications for the functionality of shelf-stable sandwiches and other multicomponent foods.  相似文献   
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