大能量钕玻璃棒状激光器新型热管理技术

针对kJ级大能量钕玻璃固体脉冲激光器,对比研究了传统恒温水冷方式和采用加热控制的新型热管理技术下的激光棒温度分布情况。结果表明,采用新型热管理技术可大大降低棒内温度梯度,减小泵浦过程中的热效应,确保大能量激光输出;而且加热循环水的最佳升温值在单泵浦脉冲引起的激光棒平均温升值附近,使得径向温差最小,该最佳升温值与脉冲间隔时间有关,比如脉冲间隔15 s时,循环水在每个脉冲过后的最佳升温值为单泵浦脉冲引起的激光棒平均温升值的0.85倍;采用加热控制后水温和激光棒温度整体升高,因此在工作一个脉冲串后,必须恢复激光棒温度到初始状态,然后再进行下一个脉冲串工作。     

反熔丝FPGA延时电路γ瞬时辐射效应

简要叙述了反熔丝FPGA的基本结构,介绍了一种FPGA延时电路的工作原理以及利用该电路在“强光一号”脉冲加速器上进行γ瞬时辐照试验的方法,给出了试验测量结果。分析表明：高剂量率γ瞬时电离辐射会破坏FPGA延时电路一个信号周期的工作状态,因此存在功能失效的可能性。但就整体而论,反熔丝FPGA抗瞬时辐射的性能要优于其它许多大规模CMOS集成电路。     

Construction of an Octahydropyrido[3,4-b]carbazole Skeleton

Russian Journal of Organic Chemistry - The octahydropyridocarbazole skeleton is an important key structure for the synthesis of pyridocarbazole alkaloids, including the antineoplastic agent...     

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Power-Flow-Based Stabilization for Adaptive Feedforward Filters in Hybrid Testing

Experimental Techniques - Real-time hybrid testing is a technology which allows the coupling of simulations and component tests in order to simulate complex system dynamics. Delays and time lags...     

Imino‐Bridged Bisphosphaalkenes (2,4‐Diphospha‐3‐azapentadienes)

Deprotonation of aminophosphaalkenes (RMe₂Si)₂C?PN(H)(R′) (R=Me, iPr; R′=tBu, 1‐adamantyl (1‐Ada), 2,4,6‐tBu₃C₆H₂ (Mes*)) followed by reactions of the corresponding Li salts Li[(RMe₂Si)₂C?P(M)(R′)] with one equivalent of the corresponding P‐chlorophosphaalkenes (RMe₂Si)₂C?PCl provides bisphosphaalkenes (2,4‐diphospha‐3‐azapentadienes) [(RMe₂Si)₂C?P]₂NR′. The thermally unstable tert‐butyliminobisphosphaalkene [(Me₃Si)₂C?P]₂NtBu ( 4 a ) undergoes isomerisation reactions by Me₃Si‐group migration that lead to mixtures of four‐membered heterocyles, but in the presence of an excess amount of (Me₃Si)₂C?PCl, 4 a furnishes an azatriphosphabicyclohexene C₃(SiMe₃)₅P₃NtBu ( 5 ) that gave red single crystals. Compound 5 contains a diphosphirane ring condensed with an azatriphospholene system that exhibits an endocylic P?C double bond and an exocyclic ylidic P⁽⁺⁾? C^(?)(SiMe₃)₂ unit. Using the bulkier iPrMe₂Si substituents at three‐coordinated carbon leads to slightly enhanced thermal stability of 2,4‐diphospha‐3‐azapentadienes [(iPrMe₂Si)₂C?P]₂NR′ (R′=tBu: 4 b ; R′=1‐Ada: 8 ). According to a low‐temperature crystal‐structure determination, 8 adopts a non‐planar structure with two distinctly differently oriented P?C sites, but ³¹P NMR spectra in solution exhibit singlet signals. ³¹P NMR spectra also reveal that bulky Mes* groups (Mes*=2,4,6‐tBu₃C₆H₂) at the central imino function lead to mixtures of symmetric and unsymmetric rotamers, thus implying hindered rotation around the P? N bonds in persistent compounds [(RMe₂Si)₂C?P]₂NMes* ( 11 a , 11 b ). DFT calculations for the parent molecule [(H₃Si)₂C?P]₂NCH₃ suggest that the non‐planar distortion of compound 8 will have steric grounds.     

Instrumental measurement of bitter taste in red wine using an electronic tongue

An electronic tongue (ET) based on potentiometric chemical sensors was assessed as a rapid tool for the quantification of bitterness in red wines. A set of 39 single cultivar Pinotage wines comprising 13 samples with medium to high bitterness was obtained from the producers in West Cape, South Africa. Samples were analysed with respect to a set of routine wine parameters and major phenolic compounds using Fourier transform infrared-multiple internal reflection spectroscopy (WineScan) and high-performance liquid chromatography, respectively. A trained sensory panel assessed the bitterness intensity of 15 wines, 13 of which had a bitter taste of medium to high intensity. Thirty-one wine samples including seven bitter-tasting ones were measured by the ET. Influence of the chemical composition of wine on the occurrence of the bitter taste was evaluated using one-way analysis of variance. It was found that bitter-tasting wines had higher concentrations of phenolic compounds (catechin, epicatechin, gallic and caffeic acids and quercetin) than non-bitter wines. Sensitivity of the sensors of the array to the phenolic compounds related to the bitterness was studied at different pH levels. Sensors displayed sensitivity to all studied compounds at pH 7, but only to quercetin at pH 3.5. Based on these findings, the pH of wine was adjusted to 7 prior to measurements. Calibration models for classification of wine samples according to the presence of the bitter taste and quantification of the bitterness intensity were calculated by partial least squares-discriminant analysis (PLS-DA) regression. Statistical significance of the classification results was confirmed by the permutation test. Both ET and chemical analysis data could discriminate between bitter and control wines with the correct classification rates of 94% and 91%, respectively. Prediction of the bitterness intensity with good accuracy (root mean square error of 2 and mean relative error of 6% in validation) was possible only using ET data.     

Theoretical investigation of the ultrafast dissociation of core-ionized water and uracil molecules immersed in liquid water

We present a series of ab initio density functional based calculations of the fragmentation dynamics of core-ionized biomolecules. The computations are performed for pure liquid water, aqueous and isolated Uracil. Core ionization is described by replacing the 1s ² pseudopotential of one atom of the target molecule (C, N or O) with a pseudopotential for a 1s ¹ core-hole state. Our results predict that the dissociation of core-ionized water molecules may be reached during the lifetime of inner-shell vacancy (less than 10 fs), leading to OH bond breakage as a primary outcome. We also observe a second fragmentation channel in which total Coulomb explosion of the ionized water molecule occurs. Fragmentation pathways are found similar for pure water or when the water molecule is in the primary hydration shell of the uracil molecule. In the latter case, the proton may be transferred towards the uracil oxygen atoms. When the core hole is located on the uracil molecule, ultrafast dissociation is only observed in the aqueous environment and for nitrogen-K vacancies, resulting in proton transfers towards the hydrogen-bonded water molecule.