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Tie-Min Li,Jing-Lei Zhang,Yao Jiang 한국정밀공학회 2015 International Journal of Precision Engineering and Vol. No.
This paper presents the compliance modeling of circular flexure hinge. The calculation accuracies of several compliance equations are firstly compared with the finite element analysis (FEA) results. Then the influences of the stress concentration on the compliance calculations of the flexure hinge are analyzed systematically. It shows that the stress concentration has great influence on the axial compliance calculation. Utilizing the exponential model, empirical compliance equations of circular flexure hinge are derived, and the influences of the stress concentration on the axial compliance are considered. These empirical compliance equations are verified to be with high calculation accuracy for a wide range of t/R ratios. Finally, the empirical compliance equations are utilized to analyze the compliance and displacement amplification ratio of a bridge-type compliant amplifier. The results are compared with FEA software, and it proves the accuracy and effectiveness of these empirical equations once again. In addition, the modeling method presented in this paper is general and can also be applied to the compliance equations derivation of other types of flexure hinges.
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Dong-Dong Zhang,Jing-Lan Liu,Tie-Min Jiang,Lu Li,Guo-Zhen Fang,Yan-Pin Liu,Li-Jun Chen 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of Kluyveromyces marxianus in milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus were investigated. After fermentation, the amino acid, protein, and peptide contents were analyzed by ultra-performance liquid chromatography, two-dimensional gel electrophoresis, and liquid chromatography–mass spectrometry, respectively. After the addition of K. marxianus for fermentation, 25 protein spots changed significantly. These were mostly caseins and bovine serum proteins, and the content of total free amino acids increased by 16.30%; ten types of bioactive peptides were identified. Furthermore, the number of peptide types in milk fermented by K. marxianus increased significantly compared with milk fermented by Lactobacillus. K. marxianus is considered to promote proteometabolism in milk when added with Lactobacillus, generate flavor compounds, and improve the digestion and absorption character of milk.
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