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Dong Hui,Zhu Kai-hui,Zhao Qian,Bai Xue-ping,Zhou Jin-cheng,Zhang Li-sheng 한국응용곤충학회 2021 Journal of Asia-Pacific Entomology Vol.24 No.3
The fall armyworm, Spodoptera frugiperda, is a dangerous pest of cereals originating from the tropical and sub tropical parts of the Americas. It has invaded over a hundred countries and is spreading rapidly throughout East Asia. Biological control programs are a “model strategy” for the control of invasive pests. Egg parasitoids Tele nomus remus and Trichogramma pretiosum are viewed as candidates for the control of S. frugiperda. The aim of this study was to evaluate the behavioral patterns and parasitism efficacy of Te. remus, Tr. pretiosum, and Tricho gramma dendrolimi on S. frugiperda egg masses with and without scales. The proportion of parasitism by Te. remus was significantly higher than that by Tr. dendrolimi and Tr. pretiosum. The proportion of parasitism by Tr. pre tiosum and Tr. dendrolimi on egg masses with scales was significantly lower than that on egg masses without scales. However, Te. remus had a similar proportion of parasitism on egg masses with and without scales. Residence time, oviposition time, oviposition frequency, risk of host being found, and risk of parasitism by Te. remus were significantly higher than the corresponding parameters of Tr. pretiosum and Tr. dendrolimi. Tr. pre tiosum females exhibited a higher residence time, oviposition time, oviposition frequency, risk of host being found, and risk of parasitism than those of Tr. dendrolimi females. In addition, Te. remus females often crept into the scale layer covering the egg masses, whereas Tr. dendrolimi and Tr. pretiosum females did not; they could only parasitize the eggs located on the periphery of the egg mass. Both Te. remus and Tr. pretiosum females had similar proportions of superparasitism, which were significantly higher than that of Tr. dendrolimi. Therefore, Te. remus is the dominant egg parasitoid of S. frugiperda and this has important implications for developing augmentative biological control strategies for S. frugiperda.
Grain refinement-plastic deformation -texture of bearing ring blank in cold ring rolling
Song Deng,Dong-Sheng Qian 대한기계학회 2017 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.31 No.6
The cold ring rolling of GCr15 steel was carried out for achieving the grain refinement and texture of bearing ring blanks while causingplastic deformation within the matrix. The degree of grain refinement was significantly increased by enlarging the rolled deformation. The plastic damage of bearing ring blanks was correlated with the degree of grain refinement. The rolled plastic deformation was aninfluential factor with crucial effects on the texture evolution. These results obtained provide valuable guidance for revealing the relationshipof the microstructure of bearing ring blanks with the process of cold ring rolling.
Effect of rolling ratio on groove-section profile ring rolling
Yu-Min Zhao,Dong-Sheng Qian 대한기계학회 2010 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.24 No.8
Ring rolling is an advanced plastic forming technique which is used to manufacture precise seamless rings. Rolling ratio is regarded as a decisive parameter for the ring rolling process because it decides the blank dimension, reflects the ring deformation degree and influences the forming results. However, its importance for the ring rolling process is always neglected. In this paper, the effect of rolling ratio on the groove-section profile ring rolling is firstly investigated. The relationships between rolling ratio and blank dimension, rolling ratio and ring deformation degree are theoretically studied and a theoretical value range of rolling ratio is proposed. Then, with FE simulation,the influences of rolling ratio on the forming results are revealed. Based on comparison and experimental verification, a reasonable value range of rolling ratio is determined.
Lina Hao,Song Deng,Dong-Sheng Qian,Lin Hua 대한기계학회 2020 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.34 No.9
An accurate prediction method of initial value of high-speed ball bearing model is studyed and its gyroscopic torque is analyzed. First, a new iterative algorithm for high-speed ball bearings is proposed, in which the effects of gyroscopic torque and centrifugal force are considered. Then, to accurately predict the initial values for the proposed iterative algorithm, the combined displacements of bearings are calculated as the initial values according to the deformation superposition principle. The general applicability of this new iterative algorithm for high-speed ball bearings is demonstrated. Subsequently, the effects of combined loads, rotational speed, moment, and raceway groove curvature radius on the gyroscopic torque are discussed in detail. The results provide valuable guidelines for the reasonable selection of combined loads, rotational speed, and raceway groove curvature radii.
( Xiu Zhi Gao ),( Hui Liu ),( Xin Xin Yi ),( Yi Qian Liu ),( Xiao Dong Wang ),( Wen Sheng Xu ),( Qi Gen Tong ),( Zong Jun Cui ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.12
Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial diversity results showed that more than 20 types of bacteria were present in traditional Shandong soybean paste during its fermentation process, whereas only six types of bacteria were present in the commercial soybean paste. The predominant bacteria in the Shandong soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium, Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity results showed that 10 types of fungi were present in the Shandong soybean paste during the fermentation process, with the predominant fungi being most closely related to Geotrichum spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant fungus in the commercial soybean paste was Aspergillus oryzae.