Characterization of mulberry leaf instant tea and evaluation of its hypolipidemia effect via regulation of intestinal microbiota

The purpose of this study was to characterize mulberry leaf instant tea(MLIT)powder prepared from the'Longsang No.1'(Morus abla L.cv.Longsang 1)mulberry leaves in Heilongjiang Province(China)and assess its obesity-preventing/relieving effects.A total of 174 compounds including quercetin,chlorogenic acid,1-deoxyecomycin(1-DNJ)related to antihyperlipidemia effects were identified from the MLIT powder.MLIT treatment reversed the Lee's index,fat coefficient,and serum biochemical parameters in both the obesity relieving and obesity preventing mice fed with high-fat diet.In the obesity relieving experiment,the relative abundance of Desulfovibrio in mouse feces decreased after both 0.5%and 1%MLIT treatments.In obesity preventing experiments,mouse with different amount of MLIT treatments showed increased relative abundance of Akkermansia,Bifidobacterium and Lactobacillus,while Deferribacteres,Desulfobacterota decreased.The beneficial bacteria in the intestinal tract of mice treated with MLIT increased.This study proved that MLIT had antihyperlipidemia potential via modulating intestinal microbiota in mice.

Stabilization With Prescribed Instant via Lyapunov Method

Dear Editor,This letter presents a prescribed-instant stabilization approach to high-order integrator systems by the Lyapunov method. Under the presented controller, the settling time of controlled systems is independent of the initial conditions and equals the prescribed time instant.

基于Instant-NGP平台的NeRF复现研究

基于NVIDIA的Instant-NGP平台,旨在对NeRF方法在三维重建领域的实现进行复现。通过利用Instant-NGP平台的强大计算能力和优化算法,成功复现了NeRF方法,并在多个数据集上进行了实验验证。实验结果表明,在Instant-NGP平台上,该方法能够快速高效地生成逼真的三维重建结果,并获得与原论文一致的定量和定性评估结果。此研究对NeRF方法的研究验证了其可行性和可重复性,并展示了NeRF方法在Instant-NGP平台上的优越性能,为相关领域的研究和应用提供了实际参考和基础。

Instant CHEK^(TM)-H.pylori法对十二指肠球部溃疡H.pylori感染诊断价值的探讨

目的 探讨InstantCHEKTM H .pylori法对十二指肠球部溃疡患者幽门螺杆菌感染诊断的临床意义。方法 应用InstantCHEKTM H .pylori法对 43例十二指肠球部溃疡患者进行血清幽门螺杆菌抗体检测 ,且与胃组织Giemsa染色检测幽门螺杆菌作比较。结果 InstantCHEKTM H .pylori法检测阳性率为 81.40 % ,胃组织Giemsa染色检测阳性率为 72 .0 9% ,两者无明显差异。结论 InstantCHEKTM H .py lori法与胃组织Giemsa染色检测幽门螺杆菌阳性率基本相符 ,表明InstantCHEKTM H .

Processing Technique of Instant Flavored Daylily(Hemerocallis citrina Baroni)

This study was conducted to investigate the recipe and process of instant pickle by multiple steps with dry daylily as a raw material, and an orthogonal test was adopted to obtain the optimal recipe and process. The pickling process of the instant flavored daylily was conducted at an optimal crisp-keeping Ca Cl2 concentration at 0.050%, cooking time of 5 min, pickling time of 6 h and a salt concentration of 4%. The effects of various factors on product taste were in order of salt concentrationcooking timepickling timeCa Cl2 concentration.The obtained product has the characteristics of strong fragrance, crisp delicious taste and unique flavor with stomachic effect.

用Installshield 2009实现Oracle Instant Client安装

使用Installshield 2009软件制作安装程序,实现Oracle的Instant Client程序包的安装和配置,免除了Oracle客户端程序的安装,并详细介绍了Installshield制作安装程序的步骤。

Instant CHEK^TM-H．pylori法检测幽门螺杆菌感染诊断价值的探讨

目的探讨Instant CHEK^TM-H．pylori法对十二指肠球部溃疡患者幽门螺杆菌感染的临床意义。方法应用Instant CHEK^TM-H．pylori法对43例十二指肠球部溃疡患者进行血清幽门螺杆菌抗体检测，且与胃组织Giemsa染色检测幽门螺杆菌作比较。结果Instant CHEK^TM-H．pylori法检测阳性率为81．40％，胃组织Giemsa染色检测阳性率为72．09％，两者无明显差异。结论Instant CHEK^TM-H．pylori法与胃组织Giemsa染色检测幽门螺杆菌阳性率基本相符，表明Instant CHEKfM-H．PY-lori法有助于临床诊断幽门螺杆菌感染。

基于INSTANT数据对ITF流出海峡海流的功率谱分析

利用INSTANT(The International Nusantara Stratification and Transport,努沙登加拉层结及输运的国际联合观测计划)计划所测得的流场数据,研究了ITF(Indonesian Throughflow,印度尼西亚贯穿流)在主要流出海峡——龙目海峡(Lombok Strait)、翁拜海峡(Ombai Strait)和帝汶海峡(Timor Passage)随深度和时间的变化,并对表层和温跃层的流速进行了功率谱分析。研究发现,ITF流场在龙目和翁拜海峡表层有显著的年循环,在季风转换期间各个层次上海流都会出现反转,从印度洋流向海峡内;而帝汶海峡在300m以下出现反转流。3个海峡的表层流都以年周期为主,温跃层的流以半年变化为主,并且都有丰富的季节内变化。高频部分,除了在龙目海峡表层K1日潮占优外,各海峡均以M2半日潮为主。

互联网即时消息(Instant Messaging,IM)的研究现状与展望

即时消息(Instant Messaging,IM)是一种新兴的互联网交流方式,它具有实时性、在线性等一些很好的特性.目前IM已经成为继Email、Web之后的第三大互联网应用,基于IM的技术仍然在发展中,也出现了一些和IM相关的研究问题.本文总结了IM的特征,将IM和其他交流方式进行了比较,介绍了IM的服务模型和相关协议,讨论了IM的现有研究方向并对IM的未来发展方向进行了展望.

Instant Edit Propagation on Images Based on Bilateral Grid

The ability to quickly and intuitively edit digital content has become increasingly important in our everyday life.However,existing edit propagation methods for editing digital images are typically based on optimization with high computational cost for large inputs.Moreover,existing edit propagation methods are generally inefficient and highly time-consuming.Accordingly,to improve edit efficiency,this paper proposes a novel edit propagation method using a bilateral grid,which can achieve instant propagation of sparse image edits.Firstly,given an input image with user interactions,we resample each of its pixels into a regularly sampled bilateral grid,which facilitates efficient mapping from an image to the bilateral space.As a result,all pixels with the same feature information(color,coordinates)are clustered to the same grid,which can achieve the goal of reducing both the amount of image data processing and the cost of calculation.We then reformulate the propagation as a function of the interpolation problem in bilateral space,which is solved very efficiently using radial basis functions.Experimental results show that our method improves the efficiency of color editing,making it faster than existing edit approaches,and results in excellent edited images with high quality.

High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

Repeated thermal treatment could impair the flavor of instant black tea(IBT)as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process.Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods.This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing.The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour(taste and aroma)characteristics from fresh tea leaves were investigated.The changes of aroma profiles and chemical constituents including theaflavins(TFs),thearubigins(TRs),theabrownines(TBs)and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments,based on which the optimised conditions were determined.During the two-stage enzymatic processing,75 kinds of volatile compounds were identified in all processed samples,and the contents of TFs,TRs,TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters.The overall properties of final product were compared with two types of commercial IBT.High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach.

Instant Messaging Worms Propagation Simulation and Countermeasures

Instant messaging （IM） has become one of the most popular online communication tools among consumer and enterprise IM users. It provides instant message delivery, as well as convenient file transfer services. The increasing popularity and functionalities of IM programs have made it increasingly attractive for attackers, especially for worm writers. IM contact list offers worm an easy way of finding potential victims so that the worm could achieve a surprising spreading speed. This paper first presents our experimental results of simulating IM worm propagation in the logical network defined by IM contact lists, which is reported to be a scale-free network. Then, the existing proposals for detecting and containing IM worm epidemics are discussed. At last, a new algorithm for this purpose is presented, which is based on the observation of the bi-directional nature of IM worm traffic, and its advantages and possible improvements in implementation are analyzed. The simulation results show the proposed algorithm is of significant effect on restricting IM worm propagation.

The Study of the Graft Hemodynamics with Different Instant Patency in Coronary Artery Bypassing Grafting

In coronary artery bypass grafting(CABG),graft’s poor instant patency may lead to an abnormal hemodynamic environment in anastomosis,which could further cause graft failure after the surgery.This paper investigates the graft hemodynamics with different instant patency,and explores its effect on graft postoperative efficiency.Six CABG 0D/3D coupling multi-scale models which used left internal mammary artery(LIMA)and saphenous vein(SVG)as grafts were constructed.Different types of grafts were examined in the models,including normal grafts,grafts with competitive flow and grafts with anastomotic stenosis.Simulation results indicated that comparing with SVG grafts,there was a greater difference between normal LIMA graft and non-patent LIMA graft.Also,the backflow occurred even in LIMA systolic flow.The wall shear stress(WSS)in the graft of the competitive flow LIMA model had an appreciable decrease comparing with the normal graft.In addition,the WSS in the stenosis region of the anastomotic stenosis LIMA model was much higher than its adjacent regions.In contrast,the WSS distributions in the SVG models were much smoother than in the LIMA models.For oscillatory shear index(OSI),there was little difference between normal LIMA and SVG.But when the graft had competitive flow or anastomotic stenosis,much higher OSI occurred in some regions in LIMA than SVG.There are significant differences in hemodynamics between normal grafts and non-patent grafts both in LIMA and SVG.The hemodynamic environment in a normal LIMA is better than that in a normal SVG.However,in the situation of the two types of non-patent grafts,the hemodynamics of SVG is better than LIMA.

Development and Quality Analysis of Protein Enriched Instant Soup Mix

The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at its drying and dehydration stage. Powder was made after drying. An appropriate composition was used as an indicator. Various compositions like 75%, 65%, 55% and 45% fish powder were used as formulation 0, formulation 1, formulation 2, and formulation 3 respectively. Then these were reconstituted by boiled water for soup mix preparation. The result indicated that mixer 2 was the best composition. The finding suggested that 55% fish powder mix is the best composition for protein enriched instant soup mix. It will help to produce the instant soup mix and an alternative source of various costly animal and plant protein as a value-added material.

Development and Processing of Millettia speciosa Instant Tea

This paper analyzed the effect of raw material crushing fineness,cooking time,ethanol content during ethanol precipitation and other factors on the preparation of raw material extract from Millettia speciosa Champ. instant tea. The raw materials of Millettia speciosa Champ.,Philippine flemingia root and radix fici simplicissimae were crushed into 10 mesh or finer powder,and cooked for 60 min. During ethanol precipitation,the ethanol content was about 50% to 70%,standing 12 h. The ophiopogon root was cooked in 1∶ 15 boiling water for 45 min,and chrysanthemum was leached for 45 min with 1∶ 20 demineralized water at 80 ℃. After concentration,preparation and spray drying,the finished Millettia speciosa Champ. instant tea was created. The detection of each product index indicated that Millettia speciosa Champ. instant tea had good taste and flavor,and there were no heavy metals,harmful substances and excessive microbes,thereby showing that the raw material of Millettia speciosa Champ. instant tea was selected reasonably,the mixture ratio was rational,and the processing technology was of some security,stability and maturity,which provided a theoretical basis for its development and application.

澳大利亚自学式地理教材评介——以Instant Lessons in Senior Geography:Book1—Australia为例

地理教材是学生学习的重要课程资源，有广义和狭义之分。狭义的地理教材是指地理课本，广义的地理教材除地理课本之外，还包括光盘教材、地理图册、地理练习册、教师指导用书、地理读物、教学挂图、教学用具、实验器材、多媒体课件、网络信息等等。

The Influence of Full Cream Milk Powder Concentration on the Characteristics of ＂Rasi＂ Instant Cream Soup

＂Rasi＂ （cassava-by product） instant cream soup is a processed food product that is made of a mixture of＂Rasi＂ flour, full cream milk powder, beef broth, and spices that are ready to be consumed after being brewed with boiling water to become a thick solution. Complex bonding of fat in full cream milk powder and amylose in rasi flour causes the formation of a hydrophobic layer around granules, inhibiting water absorption during rehydration. The aim of experiment was to define the appropriate concentration of full cream milk powder, to be used in making ＂Rasi＂ instant cream soup with the best characteristic and the most preferable by panelist. The method used was experimental method with randomize block design with six treatments and four repetitions. The treatments on full cream milk concentration were A （12.5%）, B （15%）, C （17.5%）, D （20%）, E （22.5%） and F （25%）, respectively. ＂Rasi＂ instant cream soup with E treatment （22.5%） gives the best physical and chemical characteristics and organoleptics accepted by panelists, having an average value of rehydration 405, 16%, 575 cP viscocity, 4.74% water, 16.49% fat, 12.01% protein, average value of rendemen about 28.32% and panelist preference value of Rasi cream soup instan＇s colour, taste, flavor, and thickness after rehydration were accepted.

Effects of 60Co-γ Ray Radicidation on Instant Tea

Effects of 60Co-γ ray radicidation on instant tea were studied through contaminant microbe assay,absorbed dose measurement and analysis of principal components of instant tea.The minimum effective dose of 4.0kGy and maximum tolerance dose of 8.0KGy were proposed.

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i>L.)

Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green “Poblano” Pepper (Capsicum annuum L.). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.