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Bo Zhao,Fan Chen,Xiao-feng Jia,Chong-yang Zhao,Xiao-bo Wang 대한기계학회 2017 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.31 No.4
Ultrasonic vibration-assisted Electrolytic in-process dressing (ELID) grinding is a highly efficient and highly precise machining method. The surface quality prediction model in ultrasonic vibration-assisted ELID mirror grinding was studied. First, the interaction between grits and workpiece surface was analyzed according to kinematic mechanics, and the surface roughness model was developed. The variations in surface roughness under different parameters was subsequently calculated and analyzed by MATLAB. Results indicate that compared with the ordinary ELID grinding, ultrasonic vibration-assisted ELID grinding is superior, because it has more stable and better surface quality and has an improved range of ductile machining.
Development and characterization of a fully functional small anti-HER2 antibody
( Jie Gao ),( Bo Hua Le ),( Hui Mei Li ),( Xun Min Zhang ),( Da Peng Zhang ),( Lei Zhao ),( Chong Wang ),( Chen Fang ),( Wei Zhu Qian ),( Sheng Hou ),( Geng Kou ),( Hua Feng Wei ),( Shu Shi ),( Hao Wa 생화학분자생물학회 2009 BMB Reports Vol.42 No.10
Xie, Da-Shuai,Peng, Wei,Chen, Jun-Cheng,Li, Liang,Zhao, Chong-Bo,Yang, Shi-Long,Xu, Min,Wu, Chun-Jie,Ai, Li 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Hawthorn (CFS) has commonly been applied as an important traditional Chinese medicine and food for thousands of years. The raw material of CFS is commonly processed by stir-frying to obtain yellow (CFY), dark brown (CFD), and carbon dark (CFC) colored products, which are used for different clinical uses. In this study, an intelligent sensory system (ISS) was used to obtain the color, gas, and flavor samples data, which were further employed to develop a novel and accurate method for the identification of CFS and its processed products using principal component analysis. Moreover, this research developed a model of an artificial neural network, which could be used to predict the total organic acid, total flavonoids, citric acid, hyperin, and 5-hydroxymethyl furfural via determination of the color, odor, and taste of a sample. In conclusion, the ISS and the artificial neural network are useful tools for rapid, accurate, and effective discrimination of CFS and its processed products.
Da-Shuai Xie,Wei Peng,Jun-Cheng Chen,Liang Li,Chong-Bo Zhao,Shi-Long Yang,Min Xu,Chun-Jie Wu,Li Ai 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Hawthorn (CFS) has commonly been applied as an important traditional Chinese medicine and food for thousands of years. The raw material of CFS is commonly processed by stir-frying to obtain yellow (CFY), dark brown (CFD), and carbon dark (CFC) colored products, which are used for different clinical uses. In this study, an intelligent sensory system (ISS) was used to obtain the color, gas, and flavor samples data, which were further employed to develop a novel and accurate method for the identification of CFS and its processed products using principal component analysis. Moreover, this research developed a model of an artificial neural network, which could be used to predict the total organic acid, total flavonoids, citric acid, hyperin, and 5-hydroxymethyl furfural via determination of the color, odor, and taste of a sample. In conclusion, the ISS and the artificial neural network are useful tools for rapid, accurate, and effective discrimination of CFS and its processed products.