CAD and Video Somatograpby: A liaison for creating ergonomic work systems†

CAD systems and other planning instruments are used more and more in designing manual and partly automated work systems. Ergonomic aspects are often not taken into consideration because of a lack of usable ergonomic design instruments. On the other side, a planning system for the dimensional designing of movement facilities was developed and used with success in West Germany—the Video Somatography. In connecting the two different systems, a new integrated ergonomic system was created. Thereby workplaces can be planned and designed using ergonomic and technical criteria in an optimal way. Further advantages are expected by integrating ergonomic knowledge into the system. With this, it will be possible for the workplanner to get information about ergonomic and economic conditions (workload, strength, assembly duration, etc.)     

STEAMED BREADS MADE FROM COLORADO GROWN WHITE WHEATS

Seven Colorado grown white wheats and a commercial all-purpose flour were used to prepare Chinese steamed bread. Steamed bread doughs were made from 41.8% flour (200g per batch), 0.7% instant active dry yeast, and 57.5% water. Steamed breads were evaluated for specific volume (cm³/g), color of crumb and crust, texture using a texture analyzer, and by a subjective sensory evaluation.
Specific volume of steamed bread ranged from 3.3 to 3.6 cm³/g. There was no statistical significant difference in crust and crumb color among breads from all flour samples. Low peak force and area texture measurements which indicate softness, were correlated with high specific volume. Overall, the flours from Colorado grown white wheats were desirable for making steamed bread with one exception. The all-purpose commercial flour was found to be desirable for making steamed bread.     

Endogenous Innovation, the Organization of Work and Institutional Context

Drawing on the results of the third Community Innovation Survey and the third European Working Conditions Survey, this paper develops aggregate indicators at the national level of innovation modes and forms of work organization for the 15 member nations of the European Union in 2000. The analysis based on these indicators demonstrates that there is a close connection between how people work and learn in a country and the way firms＇ innovate. Specifically, it shows that in nations where work is organized to support high levels of discretion in solving complex problems firms tend to be more active in terms of endogenous innovation, i.e. innovation developed, at least to some degree, in house. In countries where learning and problem-solving on the job are more constrained, and little discretion is left to the employee, firms tend to engage in a supplier-dominated innovation strategy. The technological renewal of these firms reflects, almost exclusively, absorption of innovations developed elsewhere.     

在FOXPRO与C之间实现动态数据交换

1前言现在流行的各种编程语言中,fbxrID在数据处理方面比用其他高级语言开发具有更高的效率,但在实时监控、数据通信等方面却有所欠缺;而C语言却正好相反,它在与外设打交道方面可谓是专家,但在数据处理上却要花费很多时间和精力去编写大量的子程序。如何能将两者结合起来,从而取长补短,动态数据交换正是实现这一目的的有效方法。2动态数据交换原理动态数据交换（DDE．N则办CDdsfu一办angr）是进程间通信的方式。DDE用共享存储器在应用程序之间交换数据,用协议来同步数据的传递。DDE是基于消息的系统,在WINDOWS的管理下,…     

SOME PHYSICOCHEMlCAL PROPERTIES OF STARCHES AS AFFECTED BY CHANGES IN ATMOSPHERIC PRESSURE

The effects of varying atmospheric pressures on the properties of starches were investigated. Four types of starches-corn, rice, potato and wheat-were studied for their water-binding capacity and viscosity behavior. Photomicrographs of starch suspensions were taken at five altitudes and temperatures of 22 °, 60 °, 70 °, 80 ° and 90 °C respectively. Measurements of the photomicrographs showed corn, potato and rice starch granules to increase in size on changing elevation from sea level to 10,000 feet. Wheat starch was not affected. Water-binding capacity increased for corn and potato starches as the altitude increased, but rice and wheat starches were not affected. The viscosity of corn, rice and wheat starch suspensions decreased initially with increasing altitudes but increased at the higher altitudes. The viscosity of potato starch suspensions did not change at increased elevations.     

Enzyme activities in quinoa (Chenopodium quinoa)

The amylase, protease, cellulase and hemicellulase activities were determined in the flour of untreated quinoa seeds, and again after mechanical abrasion and after water and heat treatment to remove saponins. Optimum pH for amylase activity was approximately 5.0 and for protease activity it was 4.2
In comparison with a non-malted wheat flour, which generally would have a Braben-der unit (BU) reading of over 2000 in the Amylograph, values for quinoa were very low, indicating a high α-amylase activity. Mechanical abrasion, which removed about 18% of kernel weight, increased α-amylase and protease activities of the seeds because of removal of layers low in activity. Only toasting of seeds at 170°C after saponin removal reduced activities of these enzymes substantially.
Total amylase, cellulase and hemicellulase activities were highest in the unprocessed seeds. Activities decreased after mechanical abrasion of seeds. Heat treatment after saponin removal caused a further decrease in activity of these enzymes.     

Colonization of Beef Muscle Surfaces by Pseudomonas fluorescens and Pseudomonas fragi

Attached and unattached cell densities were determined for Pseudomonas fluorescens and Pseudomonas fragi growing on the surface of beef muscle stored at 4 and 25°C, in presence of NaCl, KCl, and CaCl₂. A mechanical rinsing procedure was developed for this purpose. Both species colonized the surface at both temperatures and were enhanced at low (4°C) temperature. Attached cells represented up to 90% of the total until a density of 10⁵-10⁶ CFU cm^?2 was reached. At that point, a proportion of attached cells to unattached cells declined but colonization of the surface continued. In presence of CaCl₂, ratios of attached to unattached cells did not decline, suggesting a significant role for the calcium ion in colonization. Ability to colonize meat surfaces may be a significant competitive advantage for meat spoilage bacteria such as Pseudomonas fragi and Pseudomonas fluorescens.     

A new parametrization of H∞ suboptimal controllers

Elementary state-space concepts are used to derive a transparent solution to the H _∞ control problem on an infinite horizon. The main contribution of this solution is a novel representation of suboptimal controllers in terms of a pair of parametric Riccati equations with a coupling constraint. Unlike the classical parametrization in terms of linear fractional transformation, this state-space representation has a homogeneous Riccati formulation which should help to make the most of the suboptimal controller diversity. Potential applications include the design of reduced-order controllers and, more generally, the selection of suboptimal controllers to meet or optimize additional constraints.     

交互式虚拟内窥镜系统

计算机图形图象技术与虚拟现实技术应用于医学内窥镜系统,产生了虚拟内窥镜技术,为了将虚拟现实技术应用在医学图象处理方面,以方便医生进行虚拟手术与无创诊断,在综合利用各种计算机图形,图象技术的基础上,提出了完整的交互式虚拟内窥镜系统的框架,同时对系统结构和各种模型进行了分析和讨论,还针对系统的实时性和绘制结果的逼真性要求,提出了基于Object Cache和扩展的区域增长方法,并将其应用到医学图象处理当中,得到了较好的效果,该系统较好地解决了虚拟现实与可视化实时性和绘制精度两方面的要求,从而为医学图象可视化提供了有力的工具。