连续工作型电子装备战备完好性预计

从战略完好性的实际内涵出发，考虑到装备实际工作中可能处于不同的工作状态，因而其战略完好性模型也应有所有同。对于处于连续工作状态的电子装备，即使工作中发生故障，只要执行下次任务前能修好，就不影响装备的战略完好性。基于此，得出了电子装备处于连续工作状态下的战略完好性预计模型，并在对应的条件下对此模型的得出进行了缜密的推理。     

Linear mixture model applied to Amazonian vegetation classification

Many research projects require accurate delineation of different secondary succession (SS) stages over large regions/subregions of the Amazon basin. However, the complexity of vegetation stand structure, abundant vegetation species, and the smooth transition between different SS stages make vegetation classification difficult when using traditional approaches such as the maximum likelihood classifier (MLC). Most of the time, classification distinguishes only between forest/non-forest. It has been difficult to accurately distinguish stages of SS. In this paper, a linear mixture model (LMM) approach is applied to classify successional and mature forests using Thematic Mapper (TM) imagery in the Rondônia region of the Brazilian Amazon. Three endmembers (i.e., shade, soil, and green vegetation or GV) were identified based on the image itself and a constrained least-squares solution was used to unmix the image. This study indicates that the LMM approach is a promising method for distinguishing successional and mature forests in the Amazon basin using TM data. It improved vegetation classification accuracy over that of the MLC. Initial, intermediate, and advanced successional and mature forests were classified with overall accuracy of 78.2% using a threshold method on the ratio of shade to GV fractions, a 7.4% increase over the MLC. The GV and shade fractions are sensitive to the change of vegetation stand structures and better capture biophysical structure information.     

高原河流生态保护模式初探——以地震灾后重建“两河”生态保护为例

与平原河流相比,高原河流具有独特的水动力、地质地貌和生态特点。以青海省玉树州结古镇2010年遭受的地震为背景,在对现状进行充分调研、分析的基础上,查找存在的问题,立足治理需求,在满足防洪排涝要求的基础上,提出生态环境改善和景观水文化重建模式,为结古镇未来的经济社会发展和人民生活提供安全、舒适的水利支撑。将生态水力学与工程水力学相结合,根据扎西科河和巴塘河的特点(水文、地理和气候特征),以当地鱼类为保护目标,采用近自然修复技术,确定了河道的平面形态和断面型式。结合《结古镇地震灾后重建总体规划》,对滨水空间进行了划分,并根据有关规范对三线进行了界定。同时对河道的管理提出了一些建设性意见,可对扎西科河和巴塘河的可持续发展提供参考,对流域的治理和保护工作提供借鉴。     

Web日志挖掘与上网行为习惯分析

本文以某校校园网Web日志挖掘为例,首先阐述如何进行Web挖掘,其次运用该理论分析该校Web日志得到用户上网行为习惯,并给出合理化建议,最后引出进一步探索的方向,为以后工作奠定基础。本文采用的挖掘方法具有通用性和实用性,对于类似时序序列趋势分析都可参考本文。     

河流生态状况分级系统及其应用

构建河流生态状况分级系统可为实现河流生态修复目标定量化提供技术方法。本文从自然河流生态状况的河流参照系统选择与构建出发,依据与参照系统的偏离程度,提出了河流生态状况分级系统的生态指标矩阵方法和指标赋值准则。生态指标矩阵由要素层和指标层构成,包括生物质量、水文、物理化学和河流地貌4个要素,下设10项生态指标。从河流生态系统演替的动态特征出发,阐述了河流生态状况分级系统的科学内涵,讨论了河流生态状况分级系统在确定生态修复目标、识别关键胁迫因子以及进行河流健康评估方面的应用。     

化工工业厂房建筑安装工程施工临时用电负荷计算

将用电设备按运行工作制和负载持续率分组,按不同的需要系数经验值计算每组用电设备功率,每组设备功率之和乘以同期系数就是总计算功率。同时,还比较了土建施工高峰期和安装施工高峰期负荷容量。     

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

Bacteria, yeasts and filamentous fungi were isolated during natural coffee processing. Bacteria were isolated in greater numbers at the beginning of the fermentation, when the moisture of the coffee beans was around 68%. Gram-positive bacteria represented 85.5% of all bacteria isolated, and Bacillus was the predominant genus (51%). Gram-negative species of the genera Serratia, Enterobacter and Acinetobacter were also found. Approximately 22% of 940 randomly chosen isolates of microorganisms were yeasts. Debaryomyces (27%), Pichia (18.9%) and Candida (8.0%) were the most commonly found genera, and these three genera tended to appear more often as the fruit was fermented and dried. Aspergillus was the most abundant genus besides Penicillium, Fusarium and Cladosporium, with 42.6% of the total fungi isolates. The genera and species identified included members known to have pectinase and cellulase activities. Of the 10 organic acids analyzed and quantified in coffee beans, acetic and lactic acids may have been generated by microbial activity. Butyric acid was not detected in any sample.     

辽宁地区稻谷粮堆真菌分布及演替规律的研究

以东北地区辽宁省抚顺直属库高大平房仓储藏一年的稻谷为实验材料,研究平房仓内稻谷粮堆不同位置的温度、含水量变化对真菌种类分布及演替规律的影响。研究结果表明,稻谷低温条件储藏一年后,粮堆中各位点真菌数量均在10~3 CFU/g数量级以内,整仓稻谷储存安全。但由于稻谷粮堆不同深度温度和含水量的变化,稻谷真菌种类及数量会发生变化。稻谷在储藏期间,粮堆中层和下层平均温度低于10℃,优势菌为稻谷收获期间携带的田间真菌,低温有利于田间真菌孢子活性的保持;粮堆上层夏季平均温度达到20℃左右,含水量为14.5%左右,储藏真菌逐渐替代了稻谷收获时携带的田间真菌成为优势菌,高温是储藏真菌孢子萌发生长的主要原因。稻谷粮堆不同位置温度和含水量的变化,对稻谷真菌种类及生长有重要的影响,优势菌的演替可以用来表征粮堆局部微环境的变化。     

Microbial Succession and Metabolite Changes during Long‐Term Storage of Kimchi

Kimchi is often stored for a long period of time for a diet during the winter season because it is an essential side dish for Korean meals. In this study pH, abundance of bacteria and yeasts, bacterial communities, and metabolites were monitored periodically to investigate the fermentation process of kimchi for 120 d. Bacterial abundance increased quickly with a pH decrease after an initial pH increase during the early fermentation period. After 20 d, pH values became relatively stable and free sugars were maintained at relatively constant levels, indicating that kimchi fermentation by lactic acid bacteria (LAB) was almost completed. After that time, a decrease in bacterial abundance and a growth in Saccharomyces occurred concurrently with increased free sugar consumption and production of glycerol and ethanol. Finally, after 100 d, the growth of Candida was observed. Community analysis using pyrosequencing revealed that diverse LAB including Leuconostoc citreum, Leuconostoc holzapfelii, Lactococcus lactis, and Weissella soli were present during the early fermentation period, but the LAB community was quickly replaced with Lactobacillus sakei, Leuconostoc gasicomitatum, and Weissella koreensis as the fermentation progressed. Metabolite analysis using ¹H‐NMR showed that organic acids (lactate, acetate, and succinate) as well as bioactive substances (mannitol and gamma‐aminobutyric acid (GABA)) were produced during the kimchi fermentation, and Leuconostoc strains and Lactobacillus sakei were identified as the producers of mannitol and GABA, respectively. Practical Application In this study, we have shown that the growth inhibition of yeasts including Saccharomyces and Candida is necessary to extend the shelf life of kimchi in long‐term storage. Additionally, we have shown that a mixed culture of Leuconostoc strains and Lactobacillus sakei is necessary to produce kimchi that contains both mannitol and gamma‐aminobutyric acid.