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Zhaoting Chen,Ronghui Wang,Li Cheng,Chunguang Dong 대한기계학회 2016 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.30 No.8
This article investigated the strongly nonlinear free vibration of four edges simply supported stiffened plates with geometric imperfections. The von Karman nonlinear strain-displacement relationships are applied. The nonlinear vibration of stiffened plate is reduced to a one-degree-of-freedom nonlinear system by assuming mode shapes. The Multiple scales Lindstedt-Poincare method (MSLP) and Modified Lindstedt-Poincare method (MLP) are used to solve the governing equations of vibration. Numerical examples for stiffened plates with different initial geometric imperfections are presented in order to discuss the influences to the strongly nonlinear free vibration of the stiffened plate. The results showed that: the frequency ratio reduced as the initial geometric imperfections of plate increased, which showed that the increase of the initial geometric imperfections of plate can lead to the decrease of nonlinear effect; by comparing the results calculated by MSLP method, using MS method to study strongly nonlinear vibration can lead to serious mistakes.
( Ping Mao ),( Yuanliang Hu ),( Tingting Liao ),( Zhaoting Wang ),( Shumiao Zhao ),( Yunxiang Liang ),( Yongmei Hu ) 한국미생물 · 생명공학회 2017 Journal of microbiology and biotechnology Vol.27 No.4
The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of 6.77 ± 0.25 g/kg and 19.10 ± 0.58 g/kg (30 days) respectively, and the concentration of reducing sugar increased to 337.41 ± 3.99 g/kg (7 days). The 180-day fermented sweet paste contained 261.46 ± 19.49 g/kg reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.