On pointwise decay rates of time‐periodic solutions to the Navier–Stokes equation

We study the existence of a time‐periodic solution with pointwise decay properties to the Navier–Stokes equation in the whole space. We show that if the time‐periodic external force is sufficiently small in an appropriate sense, then there exists a time‐periodic solution $\{u,p\}$ of the Navier–Stokes equation such that $|{?}^j{u(t,x)|=O(|x|}^{1?n?j})$ and $|{?}^j{p(t,x)|=O(|x|}^{?n?j})(j=0,1,\dots )$ uniformly in $t\in \mathbb{R}$ as $|x|\to \infty$. Our solution decays faster than the time‐periodic Stokes fundamental solution and the faster decay of its spatial derivatives of higher order is also described.     

厦门小微企业知识产权托管治理的问题及对策

厦门市知识产权托管工作已由政府单向管理向以政府为主引导，企业、服务机构、行业协会、产业园区以及自贸区等载体参与其中的多元治理体系转变，并取得了良好的成效。但存在顶层设计缺失、托管机构服务能力不足、行业协会作用发挥不充分、氛围营造不够等问题。厦门市应通过加强监管力度、提高小微企业参与托管的意识、提升托管机构的服务能力、激励行业协会发挥作用、加强宣传等措施，进一步完善多元共治的治理体系，提升小微企业知识产权托管治理效能。     

用标准件对梯度磁场定标

就标准厚度卡片在霍尔传感器的定标方面的应用作了有益的探讨。在纵向测量微小长度时,霍尔片处于磁场边缘位置,其对磁场的梯度更大,即灵敏度更高,且靠中心位置的线性更好。     

Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.     

激光快速成型TC4合金显微组织及力学性能

采用金相显微镜、扫描电镜、电子拉伸机等，研究了激光快速成型TC4合金沉积态在平行沉积方向和垂直沉积方向的组织和力学性能.结果表明:激光快速成型TC4合金沉积态宏观组织沿沉积方向生长的粗大β柱状晶呈明暗相间的条带状结构，具备典型的魏氏组织特征;垂直沉积方向的强度比平行沉积方向的强度高，但塑性低;合金断口为韧窝状断口，垂直沉积方向的断口韧窝尺寸比平行沉积方向的小.     

四-对羟基苯基卟啉的自组装及光电特性

利用X射线光电子能谱(XPS)测试5,10,15,20-四-(对羟基苯基)卟啉单体和5,10,15,20-四-(对羟基苯基)卟啉自组装二聚体,并通过化学模拟得到卟啉自组装二聚体分子的最优构象.结果表明:两种卟啉化合物中氧原子的类型不同;在单体卟啉中未检测到瞬态表面光电压信号,卟啉自组装二聚体表现出较好的瞬态表面光伏特性;卟啉自组装二聚体的光限幅性质优于卟啉1单体.     

Characterization and linear-time detection of minimal obstructions to concave-round graphs and the circular-ones property

A graph is concave-round if its vertices can be circularly enumerated so that the closed neighborhood of each vertex is an interval in the enumeration. In this study, we give a minimal forbidden induced subgraph characterization for the class of concave-round graphs, solving a problem posed by Bang-Jensen, Huang, and Yeo [SIAM J. Discrete Math., 13 (2000), pp. 179–193]. In addition, we show that it is possible to find one such forbidden induced subgraph in linear time in any given graph that is not concave-round. As part of the analysis, we obtain characterizations by minimal forbidden submatrices for the circular-ones property for rows and for the circular-ones property for rows and columns and show that, also for both variants of the property, one of the corresponding forbidden submatrices can be found (if present) in any given matrix in linear time. We make some final remarks regarding connections to some classes of circular-arc graphs.     

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm⁻²). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.