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        O-alkylation of disodium salt of diethyl 3,4-dihydroxythiophene-2,5-dicarboxylate with 1,2-dichloroethane catalyzed by ionic type phase transfer catalyst and potassium iodide

        Huasheng Lu,Hengbo Yin,Aili Wang,Jun Shen,Xiaobo Yan,Yumin Liu,Changhua Zhang 한국화학공학회 2014 Korean Journal of Chemical Engineering Vol.31 No.1

        Diethyl 3,4-ethylenedioxythiophene-2,5-dicarboxylate was efficiently synthesized via the O-alkylation of disodium salt of diethyl 3,4-dihydroxythiophene-2,5-dicarboxylate with 1,2-dichloroethane over ionic type phase transfer catalysts, such as tetrabutyl ammonium bromide and benzyltriethyl ammonium chloride. The ionic type phase transfer catalysts showed higher catalytic activities than the nonionic type phase transfer catalysts, such as triethylamine,pyridine, 18-crown-6, and polyethylene glycol 400/600, in the O-alkylation reaction. The conversion of the disodium salt of more than 97% and the selectivity of diethyl 3,4-ethylenedioxythiophene-2,5-dicarboxylate of more than 98%were achieved when the O-alkylation reaction was synergistically catalyzed by tetrabutyl ammonium bromide and potassium iodide.

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        Observer-based Extended Dissipative Control for Delayed Singular Markovian Jump Systems via Relaxed Lyapunov-Krasovskii Functional

        Xin Wang,Guangming Zhuang,Jianwei Xia,Guoliang Chen,Huasheng Zhang 제어·로봇·시스템학회 2022 International Journal of Control, Automation, and Vol.20 No.12

        This paper addresses the problem of observer-based extended dissipative control for singular Markovian jump systems with time-varying delays. By using relaxed Lyapunov-Krasovskii functional approach and strict linear matrix inequality method, sufficient conditions are proposed to ensure that the delayed singular Markovian jumping system is stochastically admissible and extended dissipative. Based on these conditions, a desired observer-based memory state feedback controller is designed to ensure that the closed-loop system satisfies stochastic admissibility and extended dissipativity. Finally, two examples including a numerical example and an oil catalytic cracking process are provided to illustrate the effectiveness of the proposed methods.

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        Fabrication of Al–Ti–B Grain Refiner Using Machining Ti Chips, Reaction Mechanisms and Grain Refinement Performance in Pure Al

        Maoliang Hu,Fei Wang,Bo Jiang,Huasheng Wang,Yile Liu,Zesheng Ji 대한금속·재료학회 2022 METALS AND MATERIALS International Vol.28 No.6

        Al–5Ti–1B grain refiner was successfully prepared with the reaction of Ti chips produced during machining and KBF4inpure aluminum melt. In order to illustrate the reaction mechanism of Ti chips, the effect of different feeding ways and reactiontimes of Ti chips on microstructure and refining performance of Al–5Ti–1B was systematically investigated by opticalmicroscope, scanning electron microscopy and X-ray diffractometer. The results show that, in three feeding ways, includingadding Ti chips firstly, adding KBF4firstly and adding both Ti chips and KBF4in the form of prefabricated blocks, the bestrefining performance of Al–5Ti–1B is the feeding way of using the prefabricated block. TiB2and TiAl3as effective heterogeneousnuclei are formed simultaneously around the Ti chips. The average grain size of pure aluminum is refined to about206.80 μm. The reaction time mainly affects the dissolution process of Ti chips and the average size of TiAl3. With the reactiontime from 60 min to 90 min and then to 120 min, the average size of TiAl3increases from 10.74 μm to 14.30 μm and thento 15.39 μm. During the dissolution process, Ti chips undergo a transition from a thermal isolation layer to a supersaturatedzone of Ti atoms. Based on the analysis of the dissolution process of Ti chips, the dissolution model is proposed. Al–5Ti–1B has the best refining performance at 90 min of the reaction time, which can refine pure aluminum to about 223.65 μm.

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        Maillard Reaction Products of Stir Fried Hordei Fructus Germinatus Are Important for Its Efficacy in Treating Functional Dyspepsia

        Lu Wu,Yan Lai,Ying Wang,Lixia Tan,Lizhen Wen,Huasheng Yang 한국식품영양과학회 2020 Journal of medicinal food Vol.23 No.4

        Hordei Fructus Germinatus (HFG) has been used as a traditional medicine to treat functional dyspepsia (FD) in China. Stir fried HFG (F-HFG) containing Maillard reaction products (MRPs) is used more widely than the raw HFG (R-HFG). However, the exact mechanisms in its functionality remain unclear. This article investigated the effect of R-HFG, F-HFG, and MRPs on brain-gut peptides, gut microbiota, and digestive enzymes using an FD animal mode. After administration of R-HFG, F-HFG, and MRPs, higher mRNA expression level of gastrin (GAS) and lower mRNA expression level of vasoactive intestinal peptide (VIP) were exhibited in F-HFG and MRPs rats than R-HFG rats (P < .05). Furthermore, compared with the R-HFG group, the contents of motilin (MTL) and GAS showed an upward tendency, whereas the contents of VIP and chokcystokinin (CCK) showed a downward tendency in the F-HFG group. In addition, bacterial communities in the control, F-HFG, and MRPs groups clustered closely to one another, and bacterial communities in the model and recovery groups clustered together, whereas the bacterial communities in the R-HFG group were clustered into a category. Moreover, there were no apparent differences in brain-gut peptides and gut microbiota between the F-HFG and MRPs groups. However, after the oral administration of R-HFG, F-HFG, and MRPs, the level of digestive enzyme did not show a significant change as compared with the recovery group. These results indicated that the stronger effect of F-HFG could be attributed to the MRPs produced during stir frying, and MRPs possessed the effect of regulating brain-gut peptides and gut microbiota.

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