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Ruixue Li,Qian Zhang,Xingliang Peng,Weizhen Liu 한양대학교 세라믹연구소 2020 Journal of Ceramic Processing Research Vol.21 No.1
The effect of CeO2 addition on crystallization and thermo-physical properties of lithium zinc silicate (LZS) glasses containingLi2O-ZnO-SiO2-Al2O3-Na2O-P2O5 was investigated. The changes of CeO2 contents (2-8 wt.%) had an obvious influence on thetransition temperatures (Tg) and crystallization temperatures (Tc) of LZS glass-ceramics, and they increased with CeO2 contentincreasing. According to XRD analysis, CeO2 promoted the formation of cristobalite and β-spodumene crystals, and β-spodumene increased obviously. As the CeO2 content increasing, the microstructure and microhardness (being 6.88 Gpa at 880oC) of glass-ceramics had great changes. The average thermal expansion coefficient (20 - 450 oC) showed first increasing thendecreasing, having a wide range. The maximum of thermal expansion coefficient was obtained when the glass-ceramicscontained 4 wt.% CeO2, being 175×10−7 K−1 (at 700 oC) and 178×10−7 K−1 (at 880 oC) respectively. Excellent thermo-physicalproperties indicate the glass has greater potential application, such as being used as sealing glass.
Xin Li,Yancheng Li,Yuanhao Liang,Ruixue Hu,Wenli Xu,Yufeng Liu 대한당뇨병학회 2021 Diabetes and Metabolism Journal Vol.45 No.2
Background: We hypothesized that specific amino acids or acylcarnitines would have benefits for the differential diagnosis of diabetes. Thus, a targeted metabolomics for amino acids and acylcarnitines in patients with diabetes and its complications was carried out. Methods: A cohort of 54 normal individuals and 156 patients with type 2 diabetes mellitus and/or diabetic complications enrolled from the First Affiliated Hospital of Jinzhou Medical University was studied. The subjects were divided into five main groups: normal individuals, impaired fasting glucose, overt diabetes, diabetic microvascular complications, and diabetic peripheral vascular disease. The technique of tandem mass spectrometry was applied to obtain the plasma metabolite profiles. Metabolomics multivariate statistics were applied for the metabolic data analysis and the differential metabolites determination. Results: A total of 10 cross-comparisons within diabetes and its complications were designed to explore the differential metabolites. The results demonstrated that eight comparisons existed and yielded significant metabolic differences. A total number of 24 differential metabolites were determined from six selected comparisons, including up-regulated amino acids, down-regulated medium-chain and long-chain acylcarnitines. Altered differential metabolites provided six panels of biomarkers, which were helpful in distinguishing diabetic patients. Conclusion: Our results demonstrated that the biomarker panels consisted of specific amino acids and acylcarnitines which could reflect the metabolic variations among the different stages of diabetes and might be useful for the differential diagnosis of prediabetes, overt diabetes and diabetic complications.
Study on Hot Deformation Behavior and Bending Forging Process of 7075 Aluminum Alloy
Lulu Li,Rui Ma,Jun Zhao,Ruixue Zhai 한국정밀공학회 2023 International Journal of Precision Engineering and Vol.24 No.5
7075 aluminum alloy forged elbow has a wide range of application, but its deformation law is very complex. Its forging process parameters are difficult to control, so it is becoming a difficulty in practical production. In this paper, aiming at the forging parameters of 7075 aluminum alloy, the thermal simulation compression tests with different deformation parameters were cleverly designed, and the optimal forming range of 7075 aluminum alloy was obtained by combining theoretical calculation, microstructure and simulation. The results showed that: 7075 aluminum alloy forming process parameters range was 350∘C≤T≤450∘C+0.01/s≤ε˙≤0.78/s, T = 400 °C + 0.78/s≤ε˙≤1.0/s(except 400 °C + 0.1/s). The optimum forging parameters were: forging temperature 420 °C, forging speed 10 mm/s.
Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Ma, Ruixue,Song, Lei,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.2
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.
Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Ruixue Ma,Lei Song,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.2
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.
Ergonomic Development and Evaluation of UI Design for Optical Brain- Machine Interface (OBMI) System
Xin Cui(최신아),Hayoung Jung(정하영),Halim Kim(김하림),Yang Xiaopeng(양샤오펑),Linqing Feng(펭린칭),Shaomin Zhang(장샤오민),Mingkang Li(리밍캉),Changhao Liu(리우창하오),Jiawei Han(한지아웨이),Ruixue Wang(왕루이수에),Heecheon You(유희천) 대한인간공학회 2020 대한인간공학회 학술대회논문집 Vol.2020 No.10