Statics variation analysis due to spatially moving of a full ocean depth autonomous underwater vehicle

Jiang, Yanqing,Li, Ye,Su, Yumin,Cao, Jian,Li, Yueming,Wang, Youkang,Sun, Yeyi The Society of Naval Architects of Korea 2019 International Journal of Naval Architecture and Oc Vol.11 No.1

Changes in gravity and buoyancy of a Full Ocean Depth Autonomous Underwater Vehicle (FOD-AUV) during its descending and ascending process must be considered very carefully compared with a Human Occupied Vehicle (HOV) or a Remotely Pperated Vehicle (ROV) whose activities rely on human decision. We firstly designed a two-step weight dropping pattern to achieve a high descending and ascending efficiency and a gravity-buoyancy balance at designed depth. The static equations showed that gravity acceleration, seawater density and displacement are three key aspects affecting the balance. Secondly, we try our best to analysis the gravity and buoyancy changing according to the previous known scientific information, such as anomaly of gravity acceleration, changing of seawater states. Finally, we drew conclusion that gravity changes little (no more than 0.1kgf, it is impossible to give a accurate value). A density-depth relationship at the Challenger Deep was acquired and the displacement changing of the FOD-AUV was calculated preciously.

Statics variation analysis due to spatially moving of a full ocean depth autonomous underwater vehicle

Yanqing Jiang,Ye Li,Yumin Su,Jian Cao,Yueming Li,Youkang Wang,Yeyi Sun 대한조선학회 2019 International Journal of Naval Architecture and Oc Vol.11 No.1

Changes in gravity and buoyancy of a Full Ocean Depth Autonomous Underwater Vehicle (FOD-AUV) during its descending and ascending process must be considered very carefully compared with a Human Occupied Vehicle (HOV) or a Remotely Pperated Vehicle (ROV) whose activities rely on human decision. We firstly designed a two-step weight dropping pattern to achieve a high descending and ascending efficiency and a gravity-buoyancy balance at designed depth. The static equations showed that gravity acceleration, seawater density and displacement are three key aspects affecting the balance. Secondly, we try our best to analysis the gravity and buoyancy changing according to the previous known scientific information, such as anomaly of gravity acceleration, changing of seawater states. Finally, we drew conclusion that gravity changes little (no more than 0.1kgf, it is impossible to give a accurate value). A density-depth relationship at the Challenger Deep was acquired and the displacement changing of the FOD-AUV was calculated preciously.

Recent advances of Na3V2(PO4)3 as cathode for rechargeable zinc-based batteries

Ding Kunpeng,Jiang Tian,Peng Jian,Wang Peng,Gou Wenshan,Xu Qingyu,Fan Qi,Wang Wei,Sun Yueming 한국탄소학회 2023 Carbon Letters Vol.33 No.4

Rechargeable zinc-based batteries (RZBs) with the advantages of high safety, low cost, abundant resources and environmental friendliness, are considered as advanced secondary battery systems that can be applied to large-scale energy storage. As an important cathode material for RZBs, NASICON-type Na3V2(PO4)3 (NVP) possesses three-dimensional and large-scale ion channels that facilitate the rapid diffusion of Zn2+, and has a higher average operating voltage compared with other vanadium-based compounds, thus exhibiting the possibility of realizing RZBs with high energy density. However, NVP still has some problems, such as poor electronic conductivity and spontaneous dissolution in aqueous solution. The sluggish kinetics of Zn2+ (de)intercalation in NVP and dendritic growth on the Zn anode also contribute to the poor rate performance and short cycle life of the batteries. In this review, optimization strategies for the electrochemical performance of RZBs with NVP as cathode are systematically elaborated, including modification of NVP cathode and optimization of electrolyte. Several mainstream energy storage mechanisms and analysis methods in this battery system are sorted out and summarized. On this basis, the development direction of NVP–RZB system is further prospected.

The Design of a Multi-bit Quantization Sigma-delta Modulator

Tong Ziquan,Yang Shaojun,Jiang Yueming,Dou Naiying 보안공학연구지원센터(IJSIP) 2013 International Journal of Signal Processing, Image Vol.6 No.5

SIRT3-Mediated Dimerization of IDH2 Directs Cancer Cell Metabolism and Tumor Growth

Zou, Xianghui,Zhu, Yueming,Park, Seong-Hoon,Liu, Guoxiang,O'Brien, Joseph,Jiang, Haiyan,Gius, David American Association for Cancer Research 2017 Cancer research Vol.77 No.15

<P>These findings identify SIRT3 as a potential tumor suppressor, mediating its effects by limiting the ability of IDH2 to drive cancer cell metabolism and malignant progression.</P><P>The isocitrate dehydrogenase IDH2 produces α-ketoglutarate by oxidizing isocitrate, linking glucose metabolism to oxidative phosphorylation. In this study, we report that loss of SIRT3 increases acetylation of IDH2 at lysine 413 (IDH2-K413-Ac), thereby decreasing its enzymatic activity by reducing IDH2 dimer formation. Expressing a genetic acetylation mimetic IDH2 mutant (IDH2<SUP>K413Q</SUP>) in cancer cells decreased IDH2 dimerization and enzymatic activity and increased cellular reactive oxygen species and glycolysis, suggesting a shift in mitochondrial metabolism. Concurrently, overexpression of IDH2<SUP>K413Q</SUP> promoted cell transformation and tumorigenesis in nude mice, resulting in a tumor-permissive phenotype. IHC staining showed that IDH2 acetylation was elevated in high-risk luminal B patients relative to low-risk luminal A patients. Overall, these results suggest a potential relationship between SIRT3 enzymatic activity, IDH2-K413 acetylation-determined dimerization, and a cancer-permissive phenotype. <I>Cancer Res; 77(15); 3990–9. ©2017 AACR</I>.</P>

Identification of Volatile Components in Phyllanthus emblica L. and Their Antimicrobial Activity

Liu, Xiaoli,Zhao, Mouming,Luo, Wei,Yang, Bao,Jiang, Yueming The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.2

The volatile components and in vitro antimicrobial activities of Emblica (Phyllanthus emblica L.) essential oils (EOs) obtained by hydrodistillation (HD-EO) and supercritical fluid extraction (SFE-EO) were investigated. The compositions of volatile compounds in these oils were tentatively determined by gas chromatography-mass spectrometry. The antimicrobial activites of these two extracts were investigated with microbiological tests against Gram-positive and Gram-negative bacteria and three pathogenic fungi. The main components of both oils were $\beta$-caryophyllene, $\beta$-bourbonene, 1-octen-3-ol, thymol, and methyleugenol. Both essential oils showed a broad spectrum of antimicrobial activity against all the tested microorganisms. Gram-positive bacteria were more sensitive to the investigated oils than Gram-negative bacteria. SFE-EO exhibited a higher antifungal activity compared to HD-EO.

Identification of Volatile Components in Phyllanthus emblica L. and Their Antimicrobial Activity

Xiaoli Liu,Mouming Zhao,Wei Luo,Bao Yang,Yueming Jiang 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.2

The volatile components and in vitro antimicrobial activities of Emblica (Phyllanthus emblica L.) essential oils (EOs) obtained by hydrodistillation (HD-EO) and supercritical fluid extraction (SFE-EO) were investigated. The compositions of volatile compounds in these oils were tentatively determined by gas chromatography-mass spectrometry. The antimicrobial activites of these two extracts were investigated with microbiological tests against Gram-positive and Gram-negative bacteria and three pathogenic fungi. The main components of both oils were β-caryophyllene, β-bourbonene, 1-octen-3-ol, thymol, and methyleugenol. Both essential oils showed a broad spectrum of antimicrobial activity against all the tested microorganisms. Gram-positive bacteria were more sensitive to the investigated oils than Gram-negative bacteria. SFE-EO exhibited a higher antifungal activity compared to HD-EO.

Saponins from Edible Legumes: Chemistry, Processing, and Health Benefits

John Shi,Konesh Arunasalam,David Yeung,Yukio Kakuda,Gauri Mittal,Yueming Jiang 한국식품영양과학회 2004 Journal of medicinal food Vol.7 No.1

Demand for bean products is growing because of the presence of several health-promoting components in edible bean products such as saponins. Saponins are naturally occurring compound, which are widely distributed in all cells of legume plants. Saponins, which derive their name from their ability to form stable, soaplike foams in aqueous solutions, constitute a complex and chemically diverse group of compounds. In chemical terms, saponins contain a carbohydrate moiety attached to a triterpenoid or steroids. Saponins are attracting considerable interest as a result of their diverse properties, both deleterious and beneficial. Clinical studies have suggested that these health-promoting components, saponins, affect the immune system in ways that help to protect the human body against cancers, and also lower cholesterol levels. Saponins decrease blood lipids, lower cancer risks and lower blood glucose response. A high saponin diet can be used in the inhibition of dental caries and platelet aggregation, in the treatment of hypercalciuria in humans, and as an antidote against acute lead poisoning. In epidemiological studies, saponins have been shown to have an inverse relationship with the incidence of renal stones. Thermal processing such as canning is the typical method to process beans. The study reviews the effect of thermal processing on the characteristics and stability of saponins in canned bean products. Saponins are thermal sensitive. During soaking and blanching, portions of saponins are dissolved in water and lost in the soaking, washing and blanching liquors. An optimum thermal process can increase the stability and maintain the saponins in canned bean products, which is useful for assisting the food industry to improve thermal processing technology and enhance bean product quality.

Bioavailability of Lycopene from Tomato Products

Shi, John,Naughton, Laura-Mac,Kakuda, Yukio,Bettger, William,Yeung, David,Jiang, Yueming The Korean Society of Food Science and Nutrition 2004 Preventive Nutrition and Food Science Vol.9 No.1

Tomatoes and tomato products are the major source of lycopene in the diet. The bioavailability of lycopene is different in raw tomatoes compared to processed tomato products. This is due to the chemical and physical properties of the different lycopene isomers. All-trans-lycopene is found in raw tomatoes and is a poor bioavailable source, whereas, processed tomato products are more bioavailable because they contain more cis-isomers. Heat and mechanical processing of tomatoes induces rupture of the cell walls, thereby releasing lycopene from its food matrix. Heat processing also induces cis-trans isomerization and disrupts protein-carotenoid complexes. Many dietary components also impact lycopene bioavailability, like the amount and type of fat present with the intake and processing of tomato products, the amount and type of fiber present, and the interaction between carotenoids. Fundamentally, anything that enhances formation and incorporation of lycopene in bile acid micelles increases bioavailability, and the opposite is true in that anything that interferes with micelle formation decreases bioavailability.

Bioavailability of Lycopene from Tomato Products

John Shi,Laura MacNaughton,Yukio Kakuda,William Bettger,David Yeung,Yueming Jiang 한국식품영양과학회 2004 Preventive Nutrition and Food Science Vol.9 No.1

Tomatoes and tomato products are the major source of lycopene in the diet. The bioavailability of lycopene is different in raw tomatoes compared to processed tomato products. This is due to the chemical and physical properties of the different lycopene isomers. All-trans-lycopene is found in raw tomatoes and is a poor bioavailable source, whereas, processed tomato products are more bioavailable because they contain more cis-isomers. Heat and mechanical processing of tomatoes induces rupture of the cell walls, thereby releasing lycopene from its food matrix. Heat processing also induces cis-trans isomerization and disrupts protein-carotenoid complexes. Many dietary components also impact lycopene bioavailability, like the amount and type of fat present with the intake and processing of tomato products, the amount and type of fiber present, and the interaction between carotenoids. Fundamentally, anything that enhances formation and incorporation of lycopene in bile acid micelles increases bioavailability, and the opposite is true in that anything that interferes with micelle formation decreases bioavailability.