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An Unreliable Opportunistic Spectrum Sharing System with Sensitive Secondary Users
Shensheng Tang,Rong Yu,Xiaojiang Chen,Chenghua Tang,Yi Xie 보안공학연구지원센터 2016 International Journal of u- and e- Service, Scienc Vol.9 No.3
The focus of this paper is on the modeling and performance analysis of an unreliable opportunistic spectrum sharing (OSS) system at the call level with sensitive secondary users. Unreliable spectrum sensing is modeled by type I and type II false alarm events and class-A and class-B misdetection events, which brings more flexibility for the purpose of performance evaluation. Spectrum sensing errors negatively impact the performance of primary users and secondary users, particularly when a call collision happens. To maximize the protection of primary users under call collisions, it is required in the system design that secondary users be sensitive to the call collisions, to protect primary users. We model the unreliable OSS system through a two-dimensional Markov process and develop the steady-state probabilities of the system as well as several performance metrics of interest.
Yuan Ke,Beibei Ding,Yang Fu,Miaomiao Zhang,Shensheng Xiao,Wenping Ding,Heng Yang,Qingyun Lv,Zhuo Zheng,Xuedong Wang 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.7
Effects of chitosan oligosaccharide (COS) andhyriopsis cumingii polysaccharide (HCP) on the quality ofwheat flour and corresponding extruded flour productswere investigated in this work. The results showed thatboth COS and HCP are conducive to the improvement ofdough quality. Moreover, compared to control groupsamples, the moisture content, expansion ratio and oilabsorption rate of the samples were increased and thehardness were decreased with the addition of COS. Thesephenomena indicate the quality of extruded flour productsbecame better in the presence of COS as well. However,HCP has little or no effect on the quality of extruded flourproducts may be due to its degradation under high temperatureand pressure extrusion. COS with higher stabilityexhibited better improvement effects on the quality ofextruded flour products and showed a promising prospectfor application in extruded food industry.