Since the three-dimensional Network on Chip(3D NoC)uses through-silicon via technology to connect the chips,each silicon layer is conducted through heterogeneous thermal,and 3D NoC system suffers from thermal problems...Since the three-dimensional Network on Chip(3D NoC)uses through-silicon via technology to connect the chips,each silicon layer is conducted through heterogeneous thermal,and 3D NoC system suffers from thermal problems.To alleviate the seriousness of the thermal problem,the distribution of data packets usually relies on traffic information or historical temperature information.However,thermal problems in 3D NoC cannot be solved only based on traffic or temperature information.Therefore,we propose a Score-Based Traffic-and Thermal-Aware Adaptive Routing(STTAR)that applies traffic load and temperature information to routing.First,the STTAR dynamically adjusts the input and output buffer lengths of each router with traffic load information to limit routing resources in overheated areas and control the rate of temperature rise.Second,STTAR adopts a scoring strategy based on temperature and the number of free slots in the buffer to avoid data packets being transmitted to high-temperature areas and congested areas and to improve the rationality of selecting routing output nodes.In our experiments,the proposed scoring Score-Based Traffic-and Thermal-Aware Adaptive Routing(STTAR)scheme can increase the throughput by about 14.98%to 47.90%and reduce the delay by about 10.80%to 35.36%compared with the previous works.展开更多
为研究不同比例明胶/马铃薯淀粉对大豆分离蛋白(soybean protein isolate,SPI)凝胶性能及3D打印性能的影响,该文以SPI、明胶和马铃薯淀粉为原料,通过热诱导的方式制备SPI复合凝胶,并对复合凝胶的水分分布、质构、流变特性、结构、微观...为研究不同比例明胶/马铃薯淀粉对大豆分离蛋白(soybean protein isolate,SPI)凝胶性能及3D打印性能的影响,该文以SPI、明胶和马铃薯淀粉为原料,通过热诱导的方式制备SPI复合凝胶,并对复合凝胶的水分分布、质构、流变特性、结构、微观结构以及3D打印特性等进行了表征。结果表明,明胶与马铃薯淀粉比例在1∶8~6∶8(质量比,下同)范围内,随着比例增加,自由水比例降低,不易流动水比例升高,明胶与马铃薯淀粉比例为6∶8时,不易流动水比例最高,占比为2.48%。复配凝胶的硬度、内聚性和咀嚼性随着明胶与马铃薯淀粉比例的增加逐渐降低,6∶8时达到最低,质地最为柔软。随着剪切速率升高,凝胶的黏度均下降,样品的G′和G″随着明胶与马铃薯淀粉比例的增加也均呈升高趋势。傅里叶红外光谱结果显示,添加了明胶和马铃薯淀粉的样品在波长3295.44 cm-1处的—OH振动发生红移,氢键作用增强。随着明胶与马铃薯淀粉比例的增加,复配凝胶孔径逐渐减小,明胶与马铃薯淀粉比例为6∶8时,凝胶孔隙分布呈现出最高的均匀性,打印精度最好,高度打印精确度99.60%,直径打印精确度99.92%,且在1 h内未出现明显塌陷。综上所述,明胶/马铃薯淀粉比例为6∶8时,对大豆分离蛋白凝胶3D打印性能的改善最为显著,这为开发蛋白基3D打印油墨提供理论依据。展开更多
基金The work of BJUT researchers Fang et al.was partly supported by the Beijing Natural Science Foundation(4192007)the National Natural Science Foundation of China(61202076)Beijing University of Technology Project No.2021C02.
文摘Since the three-dimensional Network on Chip(3D NoC)uses through-silicon via technology to connect the chips,each silicon layer is conducted through heterogeneous thermal,and 3D NoC system suffers from thermal problems.To alleviate the seriousness of the thermal problem,the distribution of data packets usually relies on traffic information or historical temperature information.However,thermal problems in 3D NoC cannot be solved only based on traffic or temperature information.Therefore,we propose a Score-Based Traffic-and Thermal-Aware Adaptive Routing(STTAR)that applies traffic load and temperature information to routing.First,the STTAR dynamically adjusts the input and output buffer lengths of each router with traffic load information to limit routing resources in overheated areas and control the rate of temperature rise.Second,STTAR adopts a scoring strategy based on temperature and the number of free slots in the buffer to avoid data packets being transmitted to high-temperature areas and congested areas and to improve the rationality of selecting routing output nodes.In our experiments,the proposed scoring Score-Based Traffic-and Thermal-Aware Adaptive Routing(STTAR)scheme can increase the throughput by about 14.98%to 47.90%and reduce the delay by about 10.80%to 35.36%compared with the previous works.
文摘为研究不同比例明胶/马铃薯淀粉对大豆分离蛋白(soybean protein isolate,SPI)凝胶性能及3D打印性能的影响,该文以SPI、明胶和马铃薯淀粉为原料,通过热诱导的方式制备SPI复合凝胶,并对复合凝胶的水分分布、质构、流变特性、结构、微观结构以及3D打印特性等进行了表征。结果表明,明胶与马铃薯淀粉比例在1∶8~6∶8(质量比,下同)范围内,随着比例增加,自由水比例降低,不易流动水比例升高,明胶与马铃薯淀粉比例为6∶8时,不易流动水比例最高,占比为2.48%。复配凝胶的硬度、内聚性和咀嚼性随着明胶与马铃薯淀粉比例的增加逐渐降低,6∶8时达到最低,质地最为柔软。随着剪切速率升高,凝胶的黏度均下降,样品的G′和G″随着明胶与马铃薯淀粉比例的增加也均呈升高趋势。傅里叶红外光谱结果显示,添加了明胶和马铃薯淀粉的样品在波长3295.44 cm-1处的—OH振动发生红移,氢键作用增强。随着明胶与马铃薯淀粉比例的增加,复配凝胶孔径逐渐减小,明胶与马铃薯淀粉比例为6∶8时,凝胶孔隙分布呈现出最高的均匀性,打印精度最好,高度打印精确度99.60%,直径打印精确度99.92%,且在1 h内未出现明显塌陷。综上所述,明胶/马铃薯淀粉比例为6∶8时,对大豆分离蛋白凝胶3D打印性能的改善最为显著,这为开发蛋白基3D打印油墨提供理论依据。
