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1
RESEARCH ON LOCAL DISTURBANCE COOPERATIVE CONTROL OF HETEROGENEOUS VEHICLE PLATOON BASED ON SITUATION ASSESSMENT

Tingfang Zhang,Qidong Wang,Linfeng Zhao,Wuwei Chen,Bixin Cai,Mingyue Yan 한국자동차공학회 2024 International journal of automotive technology Vol.25 No.2
In the longitudinal driving of a heterogeneous platoon, external disturbances of local vehicles can cause safety problemsof the intended functionality. Therefore, a cooperative control method based on situation assessment is proposed. First, theminimum safe distance is determined according to the state of adjacent vehicles. A novel situation assessment model isestablished to characterize the stability of the platoon. Vehicle spacing, speed, and acceleration are selected as evaluationindicators. Then, an improved active disturbance rejection controller (IADRC) is designed to improve platoon stabilitythrough feedback compensation control. In addition, considering the unnecessary continuous involvement of the IADRC,its intervention time is determined by the situation assessment results. Finally, simulation and hardware-in-the-loop (HIL)experiments are carried out under two communication topologies. The results show that the proposed method can eff ectivelyimprove the stability and safety of the platoon.
2
Purification and Characterization of an Antioxidant Protein from Fertilized Eggs

Yang, Shaohua,Tang, Zhengjiang,Tang, ShanShan,Zhang, Tingfang,Tang, Fei,Wu, Yu,Wang, Ying,Wang, Lu Lu,Liu, Guoqing Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.6
- 원문보기
Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics industry. In this study, we obtained a natural antioxidant protein from fertilized eggs, which was a dietary supplement in some Asian countries. Meanwhile, antioxidant activities of these proteins were evaluated using different oxidation systems. With increasing incubation time, the antioxidant activity of these proteins increased during 15 d of incubation. The samples on day 15 were performed for isolation of antioxidant protein. The protein, named P4-1 (MW, 45 kDa), was isolated and purified by consecutive chromatographic methods. P4-1 contained 17 amino acids, which was determined by liquid chromatography-mass spectrometry and Amino Acid Analyzer. Moreover, the amino acid sequence was highly similar to that of ovalbumin. Differential scanning calorimetry showed that the denaturation temperature of P4-1 was $57.16^{\circ}C$. Furthermore, P4-1 suggested high oxygen radical-absorbance activity in ${\cdot}OH$ assays, and its antioxidant activity was stable at $30-50^{\circ}C$ in acidic and neutral pH. Thus, these results revealed that P4-1 may be a potential resource as a natural antioxidant.
3
Purification and Characterization of an Antioxidant Protein from Fertilized Eggs

Shaohua Yang,Zhengjiang Tang,ShanShan Tang,Tingfang Zhang,Fei Tang,Yu Wu,Ying Wang,Lulu Wang,Guoqing Liu 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.6
- 원문보기
- 복사/대출신청
Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics industry. In this study, we obtained a natural antioxidant protein from fertilized eggs, which was a dietary supplement in some Asian countries. Meanwhile, antioxidant activities of these proteins were evaluated using different oxidation systems. With increasing incubation time, the antioxidant activity of these proteins increased during 15 d of incubation. The samples on day 15 were performed for isolation of antioxidant protein. The protein, named P4-1 (MW, 45 kDa), was isolated and purified by consecutive chromatographic methods. P4-1 contained 17 amino acids, which was determined by liquid chromatography-mass spectrometry and Amino Acid Analyzer. Moreover, the amino acid sequence was highly similar to that of ovalbumin. Differential scanning calorimetry showed that the denaturation temperature of P4-1 was 57.16ºC. Furthermore, P4-1 suggested high oxygen radical-absorbance activity in ·OH assays, and its antioxidant activity was stable at 30-50ºC in acidic and neutral pH. Thus, these results revealed that P4-1 may be a potential resource as a natural antioxidant.