The effects of a trace addition of silver upon elevated temperature ageing of an Al–Zn–Mg alloy

Microalloying additions of Ag (0.1 at.%) increase the hardening response of Al–Zn–Mg alloys to elevated temperature ageing in the range 100–200°C due to the formation of a high density of very fine η′ precipitate plates. The present study employed transmission electron microscopy (TEM) and three-dimension atom probe (3DAP) to study the early stages of ageing in the alloy Al–1.8Zn–3.4Mg–0.1Ag (at.%) in an attempt to identify the role of Ag in stimulating precipitation hardening. During isothermal ageing at 90°C, the hardening response is attributed to a high density of Zn–Mg–Ag rich solute clusters and GP zones. During ageing at 150°C, η′ precipitates nucleate at Zn–Mg–Ag rich solute clusters, the former growing as {111} platelets with an average composition of approximately 20 at.% Zn, 20 at.% Mg and 1.4 at.% Ag. The 3DAP data indicates that the co-segregation of Zn and Ag and subsequently Zn and Mg atoms precedes the formation of the Zn–Mg–Ag rich solute clusters. The GP zones and η′ precipitates were observed to possess a Zn:Mg ratio close to 1:1, whereas the equilibrium η precipitates possessed compositions consistent with MgZn₂. Furthermore, partitioning of Ag was observed inside all precipitate phases, viz. G.P. zones, η′ and η.     

等效电子耦合原子态的二维关系表格计算

用专门处理二维关系的FoxPro编程给出计算等效电子LS耦合原子态的计算方法并作出简化,具体计算了f7电于组态的LS耦合原子态。     

A flexible correlation group table (CGT) method for the relativistic configuration interaction wavefunctions

A generalized correlation group table (CGT) method is described for the relativistic configuration interaction (RCI) wavefunctions of molecules containing heavy atoms. In this method first four keywords are defined and two properties are discussed in terms of spectroscopic states and double group theory. These definitions and properties are then used to summarize six principles to stipulate the relationship among relativistic states, nonrelativistic states, as well as RCI configurations. The definitions, properties, and principles comprise the generalized CGT method, which facilitates the classification and assignment of the RCI wavefunctions, and thus, provide a general technique for complex systems containing several open shells. Finally, the techniques are exemplified with a few computational models.     

弹性转子实验台的响应分析

建立了考虑轴承和隔振垫弹性的非对称支承转子实验台系统的非线性动力学碰摩模型, 应用数值分析的方法对其进行研究. 以转速为分叉参数,结合Poincar\'{e}截面和自相关函数图等, 分析隔振垫刚度对系统分叉与混沌动力学行为的影响. 分析结果表明, 隔振垫刚度对系统动力学行为有较大影响, 系统通向混沌的道路主要是阵发性分叉和倍周期分叉. 实验分析所得到的系统运动性质与数值模拟结果一致.     

食盐中碘含量的测量不确定度

根据《测量不确定度评定与表示》（JJF 1059-1999）,对食盐中碘含量的测量不确定度进行评定。建立数学模型,对测量不确定度分量进行分析和量化。当食盐中碘含量为45．86mg／kg时,合成标准不确定度为0．21mg／kg,扩展不确定度为0．42mg／kg。食盐中碘含量的测量不确定度主要来源于硫代硫酸钠标准溶液的浓度和滴定消耗的体积。     

Upper and Lower Bounds of Table Sums

For a group G,we produce upper and lower bounds for the sum of the entries of the Brauer character table of G and the projective indecomposable character table of G.When G is a π-separable group,we show that the sum of the entries in the table of Isaacs' partial characters is a real number,and we obtain upper and lower bounds for this sum.     

CGNS API和FVM在非结构混合网格计算中的应用

用CGNS API（CFD General Notation System Application Programming Interface）作为非结构混合网格求解器的前处理和后处理,用FVM（Finite Volume Method）作为偏微分方程求解方法．在前处理过程中,用hash表法对内部网格面和边界网格面进行编号,并计算出相应的几何信息,以满足FVM求解器的需要．从FVM求解器计算出来的各种场信息可以写入原来的CGNS文件,该文件可以被许多专业商业后处理软件（如Tecplot,Fluent,CFX等）读取和进行可视化;对于求解器,用基于网格中心的FVM及SIMPLEC（Semi Implicit Methodfor Pressure Linked Equation Consistent）方法求解压力速度耦合．最后给出两个说明算例．     

结构光测量中的高精度相位误差补偿算法

在模拟分析投影仪伽马非线性对相位误差影响的基础上,提出一种直接分析投影光栅特征并建立相位误差查找表的算法.对相位误差进行补偿.该算法通过分析一组投射到标准白色平板上的光栅图像,确定光栅相位值与相位误差的对应关系,并量化存储在一个查找表中,测量过程中使用查找表对相位误差进行补偿.实验结果表明.该方法可大大降低由投影仪伽马非线性引起的相位误差,系统测量精度达到0.043 mm,比误差补偿前提高了5.6倍.     

Effect of Salt Addition and Fermentation Time on Phenolics,Microbial Dynamics,Volatile Organic Compounds,and Sensory Properties of the PDO Table Olives of Gaeta (Italy)

‘Oliva di Gaeta’ is almost certainly the most important and well-known PDO denomination for table olives in Italy. Their production is based on a specific two-stage trade preparation called the ‘Itrana’ method. In this work, we investigated how variations in the duration of the initial water fermentation (i.e., 15 and 30 days) and the salt concentration (i.e., 6% and 8% NaCl) influence the chemical features, microbial dynamics, polyphenols, volatile organic compounds, and sensory features of ‘Oliva di Gaeta’. The time of the addition of salt did not affect the final concentration in the brine, but a longer initial water fermentation (before salt addition) led to lower pH values. The bacterial count constantly increased until the salt addition (i.e., either 15 or 30 days), while the yeast population peaked on day 30. Generally, the two different salt concentrations did not affect the count of microorganisms at the end of fermentation, with the only exception being a higher lactic acid bacteria count for the treatment with 6% salt added at 30 days. At commercial maturity, the crucial bitter tastant oleuropein was not completely removed from the drupes, and differences in salt concentration and the length of the first-stage water fermentation did not influence its content at the end of olive curing. Richer volatile profiles of olives were detected with higher-salt treatments, while the combination of low salt and early saline treatment provided a more distinct profile. Longer initial water fermentation caused a small increase in some phenolic compounds (e.g., iso-verbascoside, verbascoside, and hydroxytyrosol-glucoside). A panel test indicated that salt application at 30 days resulted in a more “Sour” and “Bitter” taste, irrespective of the salt concentration. The low salt concentration coupled with the late saline treatment resulted in more “Fruity” notes, probably due to the higher production of esters by lactobacilli. The slightly bitter perception of the olives was consistent with the partial removal of oleuropein. Our work revealed the characteristics of the ‘Itrana’ method and that the variation in salt concentration and its time of application changes parameters ranging from the microbial dynamics to the sensory profile. Specifically, our data indicate that 6% NaCl coupled with a longer initial water fermentation is the most different condition: it is less effective in blocking microbial growth but, at the same time, is more potent in altering the nutritional (e.g., polyphenols) and sensorial qualities (e.g., bitterness and fruitiness) of ‘Oliva di Gaeta’.     

Trident Nano-Indexing the Proteomics Table: Next-Version Clustering of Iron Carbide NPs and Protein Corona

Protein corona composition and precise physiological understanding of differentially expressed proteins are key for identifying disease biomarkers. In this report, we presented a distinctive quantitative proteomics table of molecular cell signaling differentially expressed proteins of corona that formed on iron carbide nanoparticles (NPs). High-performance liquid chromatography/electrospray ionization coupled with ion trap mass analyzer (HPLC/ESI-Orbitrap) and MASCOT helped quantify 142 differentially expressed proteins. Among these proteins, 104 proteins showed upregulated behavior and 38 proteins were downregulated with respect to the control, whereas 48, 32 and 24 proteins were upregulated and 8, 9 and 21 were downregulated CW (control with unmodified NPs), CY (control with modified NPs) and WY (modified and unmodified NPs), respectively. These proteins were further categorized on behalf of their regularity, locality, molecular functionality and molecular masses using gene ontology (GO). A STRING analysis was used to target the specific range of proteins involved in metabolic pathways and molecular processing in different kinds of binding functionalities, such as RNA, DNA, ATP, ADP, GTP, GDP and calcium ion bindings. Thus, this study will help develop efficient protocols for the identification of latent biomarkers in early disease detection using protein fingerprints.