为强化水电站应急救援能力建设,提出了基于直觉模糊信息的决策试验与实验评估法(decision making trial and evaluation laboratory, DEMATEL)的评价模型对水电站应急救援能力进行研究分析。综合考虑水电站建设和运营特点,建立应急救援...为强化水电站应急救援能力建设,提出了基于直觉模糊信息的决策试验与实验评估法(decision making trial and evaluation laboratory, DEMATEL)的评价模型对水电站应急救援能力进行研究分析。综合考虑水电站建设和运营特点,建立应急救援能力评价指标体系;基于直觉模糊理论表达信息的不确定性,构造了DEMATEL的直接影响矩阵,并通过直觉模糊熵确定专家的决策权重;结合风险偏好系数建立直觉模糊函数,将直觉模糊决策矩阵转换为实数矩阵;最后根据中心度和原因度对评价指标进行分析,确定指标间的影响程度及其作用关系。结果表明:日常安全宣传与管理、应急预案准备、现场应急反应能力对水电站安全事故应急救援能力建设起到最重要的作用。该模型能揭示指标间的影响程度和重要性,有效量化和评价应急救援能力,具有一定的实用性。展开更多
We-map is an interactive mobile map that can be easily communicated and applied on personal electronic devices,such as personal computers and mobile phones.Therefore,the study of direction systems and coordinate syste...We-map is an interactive mobile map that can be easily communicated and applied on personal electronic devices,such as personal computers and mobile phones.Therefore,the study of direction systems and coordinate systems is critical,and exploring reference frames is essential in direction and coordinate systems.Despite its significance,existing research on We-map lacks specific solutions for the exploration of reference frames is indispensable for the establishment of accurate direction and coordinate systems.In this paper,we endeavor to address this gap by elucidating the significance of We-map reference frames,defining them with mathematical constraints,summarizing their nature and characteristics,deriving their transformation relationships and representing them through mathematical formulars and equations.Our work contributes to the fundamental theory of We-map and provides valuable systems and support for the mathematical foundation of We-map,map production,and platform development.Ultimately,this research serves to advance the development of We-map.展开更多
The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated.Three extrusion temperatures(60,80,and 100℃)were used prior to enzymatic hydrolysis.The hydrolysi...The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated.Three extrusion temperatures(60,80,and 100℃)were used prior to enzymatic hydrolysis.The hydrolysis degrees,molecular weight profiles,solubilities,surface hydrophobicities,sulphydryl contents,disulfide bound,water holding capacity,emulsion,and foam properties of the protein isolated from the enzyme-hydrolyzed extruded soybeans were analyzed.It shows that extrusion caused significant changes in the hydrophobicity,molecular weight distribution,solubility,surface hydrophobicity,emulsification activity,and stability of the protein.The increase of molecular weights could be attributed to the formation of protein aggregates during extrusion.Extrusion and enzymatic hydrolysis led to a sharp increase in the number of disulfide bonds with a decrease of the sulphydryl group.The water holding capacity and the solubility of protein increased with the increase of extrusion temperature and hydrolysis time.Extrusion improved the emulsifying activity but reduced the emulsifying stability of the recovered proteins.Extrusion improved the foam capacity but reduced the foam stability of the proteins.The data demonstrated that the extrusion-hydrolysis treatment significantly altered the conformational and functional properties of soybean protein,which may be further optimized for the development of new soy protein ingredient with desired functional properties.展开更多
The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing(EAEP)residue edible film was studied.The washed soybean EAEP residue was produced by the process of EAEP.It was dete...The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing(EAEP)residue edible film was studied.The washed soybean EAEP residue was produced by the process of EAEP.It was determined that the washed soybean EAEP residue is rich in fibers(76.10±1.03%)and has lower oil and protein contents(7.74±0.11%and 3.50±0.20%,resp.).Edible films intended for food packaging have been produced from the washed EAEP residue combined with glycerol,different concentrations of citric acid(0%,10%,15%,20%,25%,and 30%),and sodium hypophosphite.The spectra have evidenced that the cross-linking reaction of citric acid and fibers has taken place in the residue.30-CA films showed the highest tensile strength(17.52 MPa)and the lowest water vapor permeability(7.21 g·cm-1·s-1·Pa-1).Also,it indicated that citric acid can cross-link with the hydroxyls of polysaccharide and improve the compatibilization between the polymeric molecules to improve the intermolecular interaction between polysaccharide molecules,so that the water uptake is reduced.The smooth surface and better translucency of the films suggest that the EAEP residue films treated with citric acid are suitable for application in food packaging.展开更多
The heating performance of enzyme-assisted aqueous processing-extracted blended oil(EAEPO),hexaneextracted blended oil(HEBO),and three kinds of blended oils was investigated by varying the heating times.Oil degradatio...The heating performance of enzyme-assisted aqueous processing-extracted blended oil(EAEPO),hexaneextracted blended oil(HEBO),and three kinds of blended oils was investigated by varying the heating times.Oil degradation was monitored by analysis of the acid value(AV),peroxide value(PV),p-anisidine value(p-AV),color,and trans-fatty acid composition.The fatty acid ratios of EAEPO,HEBO,and the three kinds of blended oils were very similar(0.27∶1.03∶0.96,0.27∶1.08∶1.16,0.27∶0.65∶0.8,0.27∶0.6∶0.84,and 0.27∶0.61∶0.79,resp.).The AV and color increased in proportion to the heating time for all the oils.There was a rapid increase in the PV and p-AV of EAEPO and HEBO after heating for only 1 h,whereas the other three blended oils showeda rapid increase after heating for 2 h or 6 h.Despite the highest trans-fatty acid content found for HEBO,this content was relatively low and remained low up to a heating time of 8 h.It was found that after heating,a fatty acid ratio relatively close to its ideal value(0.27∶0.48∶0.49)was maintained by EAEPO,which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.展开更多
目的了解大气甲醛长期暴露与2型糖尿病发病风险之间的关联,为预防糖尿病发生和制定甲醛治理政策提供流行病学证据。方法基于2010—2016年在中国25个省份开展的中国家庭追踪调查(China Family Panel Studies,CFPS)收集参与者信息,甲醛数...目的了解大气甲醛长期暴露与2型糖尿病发病风险之间的关联,为预防糖尿病发生和制定甲醛治理政策提供流行病学证据。方法基于2010—2016年在中国25个省份开展的中国家庭追踪调查(China Family Panel Studies,CFPS)收集参与者信息,甲醛数据来源于比利时航天物理研究所(BIRA)提供的臭氧监测仪(OMI)数据,提取研究对象所在区县的对流层甲醛垂直柱平均浓度,代表参与者甲醛的长期暴露水平。采用R 4.1.3构建时间依存Cox比例风险回归模型,分析年均甲醛浓度与2型糖尿病发病风险的关联。结果共有29952名成年人纳入数据分析,平均随访年限为5.53年,总随访人年数为165679人年。甲醛浓度每提高一个四分位数间距(3.51×10^(15)molec/cm^(2)),2型糖尿病发病风险增加28%(HR=1.28,95%CI:1.09~1.51)。在年龄超过65岁的参与者(HR=1.44,95%CI:1.05~1.97)、女性(HR=1.40,95%CI:1.13~1.74)、北方居民(HR=1.34,95%CI:1.02~1.77)和使用非清洁燃料者(HR=1.46,95%CI:1.07~1.97)中,大气甲醛长期暴露与2型糖尿病发病风险关联性更强。结论大气甲醛长期暴露可能提高2型糖尿病发病风险。展开更多
文摘为强化水电站应急救援能力建设,提出了基于直觉模糊信息的决策试验与实验评估法(decision making trial and evaluation laboratory, DEMATEL)的评价模型对水电站应急救援能力进行研究分析。综合考虑水电站建设和运营特点,建立应急救援能力评价指标体系;基于直觉模糊理论表达信息的不确定性,构造了DEMATEL的直接影响矩阵,并通过直觉模糊熵确定专家的决策权重;结合风险偏好系数建立直觉模糊函数,将直觉模糊决策矩阵转换为实数矩阵;最后根据中心度和原因度对评价指标进行分析,确定指标间的影响程度及其作用关系。结果表明:日常安全宣传与管理、应急预案准备、现场应急反应能力对水电站安全事故应急救援能力建设起到最重要的作用。该模型能揭示指标间的影响程度和重要性,有效量化和评价应急救援能力,具有一定的实用性。
基金Industrial Support and Program Project of Universities in Gansu Province(No.2022CYZC-30)National Natural Science Foundation of China(Nos.42430108,41930101)China Scholarship Council(No.202306180085).
文摘We-map is an interactive mobile map that can be easily communicated and applied on personal electronic devices,such as personal computers and mobile phones.Therefore,the study of direction systems and coordinate systems is critical,and exploring reference frames is essential in direction and coordinate systems.Despite its significance,existing research on We-map lacks specific solutions for the exploration of reference frames is indispensable for the establishment of accurate direction and coordinate systems.In this paper,we endeavor to address this gap by elucidating the significance of We-map reference frames,defining them with mathematical constraints,summarizing their nature and characteristics,deriving their transformation relationships and representing them through mathematical formulars and equations.Our work contributes to the fundamental theory of We-map and provides valuable systems and support for the mathematical foundation of We-map,map production,and platform development.Ultimately,this research serves to advance the development of We-map.
基金supported by the National Key Research and Development Program of China(2016YFD0401402)the National Natural Science Foundation of China(nos.3143000560,31301501,and 31571876)Fok Ying Tung Education Foundation(no.151032)
文摘The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated.Three extrusion temperatures(60,80,and 100℃)were used prior to enzymatic hydrolysis.The hydrolysis degrees,molecular weight profiles,solubilities,surface hydrophobicities,sulphydryl contents,disulfide bound,water holding capacity,emulsion,and foam properties of the protein isolated from the enzyme-hydrolyzed extruded soybeans were analyzed.It shows that extrusion caused significant changes in the hydrophobicity,molecular weight distribution,solubility,surface hydrophobicity,emulsification activity,and stability of the protein.The increase of molecular weights could be attributed to the formation of protein aggregates during extrusion.Extrusion and enzymatic hydrolysis led to a sharp increase in the number of disulfide bonds with a decrease of the sulphydryl group.The water holding capacity and the solubility of protein increased with the increase of extrusion temperature and hydrolysis time.Extrusion improved the emulsifying activity but reduced the emulsifying stability of the recovered proteins.Extrusion improved the foam capacity but reduced the foam stability of the proteins.The data demonstrated that the extrusion-hydrolysis treatment significantly altered the conformational and functional properties of soybean protein,which may be further optimized for the development of new soy protein ingredient with desired functional properties.
基金the support of this study by the National Key Research and Development Program of China(2016YFD0401402)National Natural Science Foundation of China(nos.3143000560+1 种基金31301501,31571876)the Fok Ying Tung Education Foundation(no.151032)
文摘The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing(EAEP)residue edible film was studied.The washed soybean EAEP residue was produced by the process of EAEP.It was determined that the washed soybean EAEP residue is rich in fibers(76.10±1.03%)and has lower oil and protein contents(7.74±0.11%and 3.50±0.20%,resp.).Edible films intended for food packaging have been produced from the washed EAEP residue combined with glycerol,different concentrations of citric acid(0%,10%,15%,20%,25%,and 30%),and sodium hypophosphite.The spectra have evidenced that the cross-linking reaction of citric acid and fibers has taken place in the residue.30-CA films showed the highest tensile strength(17.52 MPa)and the lowest water vapor permeability(7.21 g·cm-1·s-1·Pa-1).Also,it indicated that citric acid can cross-link with the hydroxyls of polysaccharide and improve the compatibilization between the polymeric molecules to improve the intermolecular interaction between polysaccharide molecules,so that the water uptake is reduced.The smooth surface and better translucency of the films suggest that the EAEP residue films treated with citric acid are suitable for application in food packaging.
基金the National High Tech R&D Program of China(863 Program)(No.2013AA102104)the Key Laboratory of Soybean Biology of the Chinese Education Ministry,Northeast Agricultural University(No.SB12C01)+1 种基金the Establishment of Modern Agricultural R&D Systems(No.Nycytx-004)the National Research Center of Soybean Engineering and Technology for support of this project
文摘The heating performance of enzyme-assisted aqueous processing-extracted blended oil(EAEPO),hexaneextracted blended oil(HEBO),and three kinds of blended oils was investigated by varying the heating times.Oil degradation was monitored by analysis of the acid value(AV),peroxide value(PV),p-anisidine value(p-AV),color,and trans-fatty acid composition.The fatty acid ratios of EAEPO,HEBO,and the three kinds of blended oils were very similar(0.27∶1.03∶0.96,0.27∶1.08∶1.16,0.27∶0.65∶0.8,0.27∶0.6∶0.84,and 0.27∶0.61∶0.79,resp.).The AV and color increased in proportion to the heating time for all the oils.There was a rapid increase in the PV and p-AV of EAEPO and HEBO after heating for only 1 h,whereas the other three blended oils showeda rapid increase after heating for 2 h or 6 h.Despite the highest trans-fatty acid content found for HEBO,this content was relatively low and remained low up to a heating time of 8 h.It was found that after heating,a fatty acid ratio relatively close to its ideal value(0.27∶0.48∶0.49)was maintained by EAEPO,which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.
文摘目的了解大气甲醛长期暴露与2型糖尿病发病风险之间的关联,为预防糖尿病发生和制定甲醛治理政策提供流行病学证据。方法基于2010—2016年在中国25个省份开展的中国家庭追踪调查(China Family Panel Studies,CFPS)收集参与者信息,甲醛数据来源于比利时航天物理研究所(BIRA)提供的臭氧监测仪(OMI)数据,提取研究对象所在区县的对流层甲醛垂直柱平均浓度,代表参与者甲醛的长期暴露水平。采用R 4.1.3构建时间依存Cox比例风险回归模型,分析年均甲醛浓度与2型糖尿病发病风险的关联。结果共有29952名成年人纳入数据分析,平均随访年限为5.53年,总随访人年数为165679人年。甲醛浓度每提高一个四分位数间距(3.51×10^(15)molec/cm^(2)),2型糖尿病发病风险增加28%(HR=1.28,95%CI:1.09~1.51)。在年龄超过65岁的参与者(HR=1.44,95%CI:1.05~1.97)、女性(HR=1.40,95%CI:1.13~1.74)、北方居民(HR=1.34,95%CI:1.02~1.77)和使用非清洁燃料者(HR=1.46,95%CI:1.07~1.97)中,大气甲醛长期暴露与2型糖尿病发病风险关联性更强。结论大气甲醛长期暴露可能提高2型糖尿病发病风险。
