匿名技术的研究进展

对匿名技术的研究情况进行了综述。统一给出了关联性、匿名性、假名等概念,探讨了Crowds、洋葱路由、Mix nets等匿名通信的实现机制,介绍了有关的研究进展,指出了匿名性度量、环签名和群签名等匿名签名算法、匿名应用中信赖的建立等技术中需要进一步研究的问题。     

Influence of cage design on precision of tube-trap bioassay for attractants of the onion fly,Delia antiqua

Responses of onion flies,Delia antiqua, to known attractants were measured in the laboratory with a novel tube-trap bioassay. The relative numbers of flies caught in tube traps baited with enzymatic yeast hydrolysate, brewer's yeast, andn-dipropyl disulfide were similar to those obtained previously with cone traps in the field. Changing the shape of the bioassay cage from a cuboid to a cylinder decreased the experimental error obtained from analysis of variance, as did rotating the floor of the circular cage. This bioassay should be useful in evaluating attractants for other insects that orient along the substrate.Diptera: Anthomyiidae.Paper No. 11327 of the Michigan State University Agricultural Experiment Station. Received for publication June 8, 1984.     

超高压调控蒜氨酸酶反应制备洋葱油

采用超高压技术调控蒜氨酸酶酶解反应制备洋葱油,并用固相微萃取与GC-MS联用对其成分进行定性和定量分析.制备条件为处理压力660MPa、时间5min;酶解压力150MPa、温度35℃、时间20min、pH6.6;蒸馏真空度7 kPa,提取时间4.5 h,氯化钠溶液添加量90g/1000mL.结果表明:洋葱油得率为0.47%;检测到27种成分,含硫化合物占其成分的90.43%,主要是硫醚、噻吩、硫醇、含硫杂环类化合物,其中硫醚类物质含量最高,占到其成分的58.69%.     

追踪洋葱包的高级标记方案与实现

洋葱路由技术是实现信息隐藏而提出的一种新的匿名连接技术，使攻击者既不能进行窃听，也不能实施流量分析。然而攻击者一旦利用此技术进行拒绝服务式攻击，受害者无法追踏出攻击者。为此本文提出一种可追踪洋葱数据包的高级标记方案，使洋葱路由技术在保持原有隐匿性的同时受害者还可以近似地追踪出攻击者，本方案有很低的网络和路由器开销，也容易扩充到IPV6和未来的主干网。     

Effect of pretreatment on surface topographical features of vegetables during drying

It is well recognized that many adverse changes occur to a food product during drying. Various pretreatment methods have thus been introduced to maintain the quality of the product. Among the various qualities, or properties, of a food product surface characteristics are one of the most important as these affect directly the consumer acceptance of the product. In terms of food safety surface characteristics may also be related to the attachment and hence thermal resistance of pathogenic microorganisms on the product surface. In this study attempt was made to investigate changes of the surface topographical features of vegetables as affected by pretreatment (blanching in hot water or soaking in 0.5-1.5% v/v acetic acid solution) and hot air drying (60 °C); cabbage and spring onion were selected as model vegetables to represent different natural topographical features of vegetables. An image analysis technique was used to monitor the changes of vegetable surfaces after pretreatment and during drying. The surface characteristic changes of vegetables were described quantitatively in terms of the relative roughness factor (R). It was observed that the surface characteristic changes, as affected by both pretreatment and drying processes, could be well monitored by the evolution of the R value.     

Electronic properties of Bilayer Fullerene onions

HOMO–LUMO gaps of the bilayer fullerene onions were investigated. For this purpose, HOMO and LUMO energies for the isolated fullerenes were calculated using the parameterization of the tight binding method with the Harrison–Goodwin modification. Then, by the consideration of the van der Waals interaction, the thermodynamical stability of possible combinations of the fullerene molecules was verified and the unstable forms were excluded. Next, the difference of the Fermi levels of the outer and inner shells was calculated by the consideration of the hybridization of the orbitals by using the geometric parameters. The results were obtained by the combination of these calculations.     

Effects of onion on physicochemical properties,lipid oxidation and microbial growth of fresh pork patties

Onions with or without heating (100 °C, 30 min) were extracted with water or methanol, and antioxidant and antimicrobial activities of onion extracts were evaluated. Product characteristics of fresh pork patties containing various onion extracts were measured during refrigerated storage. Water extracts of onions showed higher extraction yield and iron chelating ability than methanol extracts (P < 0.05), whereas, the latter was more effective than the former in phenolic compounds and reducing power (P < 0.05). The addition of onion extracts [water extract from fresh onion (WEFO), methanol extract from heated onion (MEHO) and their combinations (WEFMEHO)] to pork patties decreased redness, increased yellowness, and inhibited lipid peroxidation (P < 0.05). One per cent of WEFMEHO in pork patties had antioxidant activities as effective as butylated hydroxyl toluene (BHT, 0.01%). Redness and yellowness decreased and increased with the addition of onion extract, respectively (P < 0.05).     

Seed-germination inhibition by volatile alcohols and other compounds associated withAmaranthus palmeri residues

Effects of 3-pentanone and eight low molecular weight aliphatic alcohols and aldehydes identifed in the mixtures of volatiles released byAmaranthus palmeri S. Wats. (AMAPA) residues were determined on germination of onion, carrot, AMAPA, and tomato seeds. Three-day exposures to these volatiles significantly inhibited germination of these assay seeds, and the inhibition was dependent upon exposure time and concentration. Based on the degree of inhibition observed in both time- and concentration-dependent assays, the following activity series was obtained: 2-heptanol > 3-methyl-1-butanol, 1-hexanol > hexanal, 1-pentanol, 3-pentanone, acetaldehyde > ethanol, 2-methyl-1-propanol. The activities of this group of compounds with that of 2-heptanone appear to be additive and related to test compound volatility and hydrophilicity. 2-Heptanol and 2-heptanone also significantly inhibited the germination of other species, including shepherdspurse, soybean, lettuce, alfalfa, common purslane, oats, and lovegrass.Name of companies or commercial products are given solely for the purpose of providing specific information; their mention does not imply recommendation or endorsement by the U.S. Department of Agriculture over others not mentioned.