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1.
Klimis?S.?NtalianisEmail author Anastasios?D.?Doulamis Nikolaos?D.?Doulamis Nikos?E.?Mastorakis Athanasios?S.?Drigas 《Journal of Signal Processing Systems》2015,80(2):153-161
In this paper, we present a novel memory access reduction scheme (MARS) for two-dimension fast cosine transform (2-D FCT). It targets programmable DSPs with high memory-access latency. It reduces the number of memory accesses by: 1) reducing the number of weighting factors and 2) combining butterflies in vector-radix 2-D FCT pruning diagram from two stages to one stage with an efficient structure. Hardware platform based on general purpose processor is used to verify the effectiveness of the proposed method for vector-radix 2-D FCT pruning implementation. Experimental results validate the benefits of the proposed method with reduced memory access, less clock cycle and fewer memory space compared with the conventional implementation. 相似文献
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聚乙二醇-三聚氰胺甲醛和聚乙烯醇半互穿网络的构建及表征 总被引:1,自引:0,他引:1
为提高三聚氰胺甲醛(MF)树脂制品的柔韧性,以聚乙二醇接枝三聚氰胺(M-PEG)替代部分三聚氰胺,并与甲醛、聚乙烯醇(PVA)在碱性条件下合成了聚乙二醇-三聚氰胺甲醛(PEG-MF)与PVA的半互穿聚合物网络体系(SemiIPN)。采用红外光谱、拉曼光谱、热重分析、差示扫描量热法等手段对Semi-IPN的微观结构进行了剖析,并分析了PEG、PVA等柔性链段对Semi-IPN黏度、游离甲醛含量、柔韧性等性能的影响。结果表明,PVA作为线型结构贯穿于聚乙二醇-三聚氰胺甲醛树脂交联网络体系结构中,形成了半互穿网络结构;所形成的Semi-IPN的热分解温度比MF树脂降低了60℃左右;Semi-IPN的韧性比纯MF树脂提高了800%,最高可达到19.700kJ/m2。 相似文献
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Wenshu Chen Jiajun Gu Yongping Du Fang Song Fanxing Bu Jinghan Li Yang Yuan Ruichun Luo Qinglei Liu Di Zhang 《Advanced functional materials》2020,30(25)
Large‐scale production of hydrogen from water‐alkali electrolyzers is impeded by the sluggish kinetics of hydrogen evolution reaction (HER) electrocatalysts. The hybridization of an acid‐active HER catalyst with a cocatalyst at the nanoscale helps boost HER kinetics in alkaline media. Here, it is demonstrated that 1T–MoS2 nanosheet edges (instead of basal planes) decorated by metal hydroxides form highly active / heterostructures, which significantly enhance HER performance in alkaline media. Featured with rich / sites, the fabricated 1T–MoS2 QS/Ni(OH)2 hybrid (quantum sized 1T–MoS2 sheets decorated with Ni(OH)2 via interface engineering) only requires overpotentials of 57 and 112 mV to drive HER current densities of 10 and 100 mA cm?2, respectively, and has a low Tafel slope of 30 mV dec?1 in 1 m KOH. So far, this is the best performance for MoS2‐based electrocatalysts and the 1T–MoS2 QS/Ni(OH)2 hybrid is among the best‐performing non‐Pt alkaline HER electrocatalysts known. The HER process is durable for 100 h at current densities up to 500 mA cm?2. This work not only provides an active, cost‐effective, and robust alkaline HER electrocatalyst, but also demonstrates a design strategy for preparing high‐performance catalysts based on edge‐rich 2D quantum sheets for other catalytic reactions. 相似文献
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Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch 下载免费PDF全文
Vania Z. Pinto Khalid Moomand Nathan L. Vanier Rosana Colussi Franciene A. Villanova Elessandra R. Zavareze Loong‐Tak Lim Alvaro R. G. Dias 《International Journal of Food Science & Technology》2015,50(2):282-289
Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications. 相似文献
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Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage 下载免费PDF全文
Bernice D. Karlton‐Senaye Reza Tahergorabi Valerie L. Giddings Salam A. Ibrahim 《International Journal of Food Science & Technology》2015,50(1):32-40
The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL?1) compared to the control (61 ± 2.83 Miller units mL?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus. 相似文献
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