Real-time data processing method for CO_(2) dispersion interferometer on EAST

A real-time data processing system is designed for the carbon dioxide dispersion interferometer(CO_(2)-DI)on EAST.The system utilizes the parallel and pipelining capabilities of an fieldprogrammable gate array(FPGA)to digitize and process the intensity of signals from the detector.Finally,the real-time electron density signals are exported through a digital-to-analog converter(DAC)module in the form of analog signals.The system has been successfully applied in the CO_(2)-DI system to provide low-latency electron density input to the plasma control system on EAST.Experimental results of the latest campaign with long-pulse discharges on EAST(2022–2023)demonstrate that the system can respond effectively in the case of rapid density changes,proving its reliability and accuracy for future electron density calculation.

A fringe jump counting method for the phase measurement in the HCN laser interferometer on EAST and its FPGA-based implementation

Electron density in fusion plasma is usually diagnosed using laser-aided interferometers. The phase difference signal obtained after phase demodulation is wrapped, which is also called a fringe jump. A method has been developed to unwrap the phase difference signal in real time using FPGA, specifically designed to handle fringe jumps in the hydrogen cyanide(HCN) laser interferometer on the EAST superconducting tokamak. This method is designed for a phase demodulator using the fast Fourier transform(FFT) method at the front end. The method is better adapted for hardware implementation compared to complex mathematical analysis algorithms, such as field programmable gate array(FPGA). It has been applied to process the phase measurement results of the HCN laser interferometer on EAST in real time. Electron density results show good confidence in the fringe jump unwrapping method. Further possible application in other laser interferometers, such as the POlarimeter-INTerferometer(POINT)system on EAST tokamak is also discussed.

First results of CO_(2) dispersion interferometer on EAST tokamak

A dispersion interferometer(DI)has been installed and operates on the Experimental Advanced Superconducting Tokamak(EAST).This DI system utilizes a continuous-wave 9.3μm CO_(2)laser source to measure line-averaged electron densities accurately.In contrast to conventional interferometers,the DI does not require substantial vibration isolations or compensating systems to reduce the impact of vibrations in the optical path.It also employs a ratio of modulation amplitudes,ensuring it remains immune to the variations in detected intensities.Without a variation compensation system,the DI system on EAST reaches a density resolution of less than1.8×10^(-2)πrad and a temporal resolution of 20μs.The measurements made by the POlarimeterINTerferometer(POINT)system and the far-infrared hydrogen cyanide(HCN)interferometer are remarkably consistent with the DI’s results.The possibility of fringe jumps and the impact of refraction in high-density discharge can be significantly decreased using a shorter wavelength laser source.A rapid density change of 3×10^(19)m^(-3)during 0.15 s has been measured accurately in shot No.114755 of EAST.Additionally,the DI system demonstrates dependability and stability under 305 s long-pulse discharges in shot No.122054.

Impact of Low-temperature Storage on Volatile Flavor Compounds in Prepared Pork Products

[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.

Study on Effects of Curing Process on Characteristics of Marinated Beef Products

[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injection and vacuum tumbling curing.The effects of the two curing processes on the production rate,curing absorption rate,water content,soluble protein content,amino acid nitrogen content,texture characteristics and microstructure of the product were compared.[Results]Compared with static curing,the production rate of marinated beef increased by 10%,the curing absorption rate increased by 28%,the texture and microstructure were improved,and the water content increased,while the soluble protein content decreased.As a result,the sensory score was higher.There was no significant difference in the content of amino acid nitrogen,but it decreased compared with raw meat.To sum up,injection and vacuum tumbling curing is more conducive to the processing of marinated beef.[Conclusions]This study provides a theoretical basis for the industrial production of marinated beef,and lays a foundation for in-depth exploration of injection and vacuum tumbling curing technique of marinated beef.

Exploration on Teaching Reform of Synthetic Biology Course Based on the New Engineering Concept

Synthetic biology is a new frontier of life science,which aims to design,transform and even synthesize organisms with engineering design concept.Doing a good job in the teaching of"synthetic biology"is of great significance to the cultivation and reserve of biotechnology professionals in China,and also has an important impact on students' employment competitiveness.Under the background of"new engineering",the course reform of"synthetic biology"was carried out in terms of the construction of teaching staff,teaching methods,students' participation and the innovation of course content,and specific reform suggestions were put forward,hoping to effectively promote the sustainable development of"synthetic biology"and effectively improve the quality of education.

Market Research on College Students' Acceptance of Prepared Dishes

With the accelerated pace of life and the demand for dietary diversification,more and more people begin to pay attention to the convenience and health of diet,and the prepared dishes market is getting more and more attention and favor because of its characteristics of convenient and quick.In order to understand the acceptance of college students' to the prepared dishes market,this paper aimed to collect college students' views and suggestions on the prepared dishes market by means of a questionnaire survey.By analyzing the results of the survey,we found that college students' generally have a positive attitude towards prepared dishes markets,and they believe that prepared dishes provides convenient,fast and diversified dietary choices.However,some college students' have some concerns about the quality and food safety of the prepared dishes market,such as adding too many food additives and preservatives.Through the research on college students' acceptance of the prepared dishes market,we can reveal the demand and potential problems of college students' for the prepared dishes market from the consumer s point of view,so as to provide a reference for the future development of the prepared dishes market.

Suggestions on Curriculum Reform of Food Major in the Context of Educational Reform

The food major is an application-oriented major that involves a wide range of professional knowledge and disciplines,and provides applied talents with food production,inspection,and sales skills to the society.With the rapid development of society,the demand of social employers for talents also shows a diversified trend.For the cultivation of food professionals in the new era,it is necessary to improve their innovative spirit and practical ability,in order to adapt to the diverse development needs of society.Under the background of education reform,this paper briefly analyzed the teaching strategies of food major,and put forward specific reform suggestions,hoping to promote education reform to effectively promote the sustainable development of food major,and effectively improve the quality of education.

Effects of Heat Treatment on Processing Characteristics of Pork

[Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-temperature cooking and high-temperature steaming on some indexes of pork products were studied,and principal component analysis was carried out.[Results]LTLT had significant effects on the total sensory score,moisture content,cooking loss rate,a value,shear force,and TBARS of pork,and the corresponding optimal product indicators were 71.40 points,72.36%,14.20%,4.79,7089.87 g,and 0.05 mg/kg,respectively.The microstructure changes in the LTLT group were relatively small,as the muscle fiber structure was relatively dense and uniform,and the gaps between muscle fibers were small.A total of 30 volatile flavor compounds were detected in the four groups,mainly alcohols,alkenes,alkanes,lipids,ketones,and aldehydes,and the LTLT group had more types and high contents.PCA analysis showed that the sensory evaluation,moisture content,elasticity,a value and LTLT were positively correlated with principal component 1.[Conclusions]Various indexes comprehensively showed that the LTLT group had better meat color,flavor,texture characteristics and lower oxidation degree than traditional cooking and steaming methods,which provides a theoretical reference for its large-scale application in the processing of prepared meat products.

Influence of Ultrasonic Surface Rolling Process and Shot Peening on Fretting Fatigue Performance of Ti-6Al-4V

At present,there are many studies on the residual stress field and plastic strain field introduced by surface strengthening,which can well hinder the initiation of early fatigue cracks and delay the propagation of fatigue cracks.However,there are few studies on the effects of these key factors on fretting wear.In the paper,shot-peening(SP)and ultrasonic surface rolling process(USRP)were performed on Ti-6Al-4V plate specimens.The surface hardness and residual stresses of the material were tested by vickers indenter and X-ray diffraction residual stress analyzer.Microhardness were measured by HXD-1000MC/CD micro Vickers hardness tester.The effects of different surface strengthening on its fretting fatigue properties were verified by fretting fatigue experiments.The fretting fatigue fracture surface and wear morphology of the specimens were studied and analyzed by means of microscopic observation,and the mechanism of improving fretting fatigue life by surface strengthening process was further explained.After USRP treatment,the surface roughness of Ti-6Al-4V is significantly improved.In addition,the microhardness of the specimen after SP reaches the maximum at 80μm from the surface,which is about 123%higher than that of the AsR specimen.After USRP,it reaches the maximum at 150μm from the surface,which is about 128%higher than that of AsR specimen.It is also found that the residual compressive stress of the specimens treated by USRP and SP increases first and then decreases with the depth direction,and the residual stress reaches the maximum on the sub surface.The USRP specimen reaches the maximum value at 0.18 mm,about−550 MPa,while the SP specimen reaches the maximum value at 0.1 mm,about−380 MPa.The fretting fatigue life of Ti-6Al-4V effectively improved after USRP and SP.The surface integrity of specimens after USRP is the best,which has deeper residual compressive stress layer and more refined grain.In this paper,a fretting wear device is designed to carry out fretting fatigue experiments on specimens with different surface strengthening.

浅析当代陶瓷绘画艺术中的古典审美气韵

古典审美气韵的“气韵”是中国古典哲学和绘画美学的核心范畴之一,也是中国绘画品评标准“六法”之首“气韵生动”的核心范畴。在中国的传统艺术文化中,中国画和陶瓷绘画艺术都占有很大的比例。当代陶瓷绘画艺术是我国悠久的陶瓷艺术中的一个重要组成部分。它在时代的更迭中受到各种艺术审美和思潮的影响,其中古典审美气韵对陶瓷绘画艺术在当代的发展具有深刻的影响和引导作用。笔者主要以陶瓷绘画艺术为主线,从陶瓷绘画艺术中的装饰、技法、意境等方面来研究古典审美气韵在当代陶瓷绘画艺术中的论析,多角度地审视陶瓷绘画艺术中包含的审美韵味和独特的魅力。

Enhanced Production of Natural Carotenoids from Genetically Engineered Rhodobacter sphaeroides Overexpressing CrtA

Carotenoids act as precursors of vitamin A,antioxidants,enhancers of immunity,and are thus widely used in food and pharmaceutical industry.Microbial fermentation is one of the most important solutions for production of natural carotenoids.Rhodobacter sphaeroides is one of most promising bacteria employed for large scale production of carotenoids.In the present study,crtA located in the carotenoids biosynthesis pathway in R.sphaeroides was amplified by PCR.The overexpression vector pRKcrtA was constructed and subsequently transferred into R.sphaeroides,producing the genetically engineered strain R.sphaeroides 2.4.1/pRKcrtA overexpressing crtA.The carotenoid production from the genetically engineered strain was significantly increased.Fermentation procedure was optimized for further enhanced carotenoids production.

Mycotoxins in Chinese Traditional Cured Meats: A Review

Chinese cured meats are popular in the world,which are not only meat products but also cultures in China.Fungi can grow on the surface of the traditional cured meats easily during the processing and storage.Some fungi contribute to the specific flavors,color and sensory characteristics of cured meats,while others produce mycotoxins like aflatoxins,ochratoxins,and deoxynivalenol,which will lead to cancer.Although the mycotoxins limits in food have been published by national standard in China,the limits in cured meats are still in blank.Therefore,it is reasonable to identify and reduce the mycotoxins in Chinese cured meats and meat products.This review analyzed the causes of mycotoxins,identification and control methods for Chinese cured meats.

Analysis of Food Safety Supervision and Spot-Check in Sichuan Province in 2019

Through the analysis on 211614 batches of samples from 35 categories of food safety supervision and inspection in Sichuan Province by Administration for Market Regulation of Sichuan Province in 2019,four suggestions were finally put forward.The analysis results showed that in 2019,the overall trend of food safety in Sichuan Province was stable and improved.A total of 30 categories of unqualified samples were detected,and a total of 12135 batches of unqualified samples were detected,with an average sample unqualified rate of 5.73%.Among them,the main problems of unqualified samples were as follows:the use of food additives beyond the scope and limit,accounting for 40.17%of the total number of unqualified samples,microbial contamination in food,accounting for 23.61%of the total unqualified samples,the residue index of agricultural and veterinary drugs in food not meeting the standard,accounting for 15.61%of the total unqualified samples,the quality index in food not meeting the standard,accounting for 8.51%of the total number of unqualified samples,and heavy metals and other pollutants in food exceeding the standard,accounting for 7.10%of the total unqualified samples.

Outdoor Feeding Without Antibiotics,a Better Pattern for the Liver Health of Gushi Chicken

A 180 d feeding trial was conducted to evaluate the effect of different feeding modes on liver of Gushi chicken.The chickens from 1-day-old were fed in the warm house for 30 d,and then divided into four groups by different feeding modes(O-noant,outdoor without antibiotics;O-ant,outdoor with antibiotics;D-noant,indoor without antibiotics;D-ant,indoor with antibiotics),respectively,to evaluate the effect on liver.The results showed that different feeding modes significantly influenced the growth,liver weight,subcutaneous fat thickness,liver fat and liver free amino acid contents.The outdoor feeding without antibiotic reflected remarkably(P﹤0.05)low liver weight and fat content with normal morphology.While,other groups showed different levels of fat metabolism disorder in the liver.Based on chicken liver healthy,the outdoor feeding without antibiotic was the optimal feeding mode for Gushi chicken.

Optimization of Coenzyme Q10Production Procedure from Genetic Engineered Rhodobacter sphaeroides Overexpressing UbiG

In the present study, single factors including fermentation temperature, inoculate amount, fermentation duration, and ratio of fermentation medium volume to total flask volume(dissolved oxygen tension) were optimized for enhancing the production of coenzyme Q10 from genetic engineered Rhodobacter sphaeroides overexpressing UbiG. The experimental results suggested that optimal single factors were: inoculate amount 2%, fermentation temperature 30 ℃, fermentation duration 48 h, and ratio of fermentation medium volume to total flask volume 80%. The present study will promote the large scale production of CoQ10 from microorganisms.

Teaching Reform and Practice of Animal Products Processing under the Background of Intelligent Agriculture

Effective food professional personnel training strategies are explored and implemented,and interdisciplinary talents of food science and engineering in accordance with the background of intelligent agriculture are cultivated from the aspects of construction of teaching staff,reform of teaching content,upgrading of teaching model,construction of industry-education integration platform,which is of great significance to the modernization development of Chinese animal products processing industry.

Practical Exploration of Online Teaching of Animal Product Processing

Online teaching has become an important part of higher education due to the continuous effects of the global COVID-19. In this paper, the online teaching of Animal Product Processing was designed and implemented from three aspects of optimization of online teaching content, organization of teaching process and implementation of online assessment. According to the analysis of the questionnaire survey and the final evaluation results, the online teaching of Animal Product Processing is well received by the students and has achieved good teaching results, providing a useful reference for colleges and universities to carry out in-depth online teaching of Animal Product Processing.

Association between the M98K variant of the OPTN gene and the risk for primary open angle glaucoma:an updated meta-analysis

Background:The association between optineurin(OPTN)M98K variant and primary open angle glaucoma(POAG)has been widely investigated.However,the results remain controversial among published meta-analyses.Therefore,we conducted an updated meta-analysis to further explore the association between M98K and POAG and its subgroups.Methods:PubMed,Embase,Web of Science,and China National Knowledge Infrastructure(CNKI)databases were searched to find all articles describing the relationships between the M98K variant and POAG,which were published from the inception to 31 December,2019.The associations between M98K and overall POAG,normal tension glaucoma(NTG),high tension glaucoma(HTG),POAG in Asian and non-Asian populations,juvenile open angle glaucoma(JOAG)and adult-onset POAG were evaluated by calculating the pooled odds ratio(OR)and 95%confidence interval(CI).The Bonferroni correction was used to determine the statistically significant genetic models.Results:A total of 34 eligible articles involving 7,310 POAG patients and 5,173 controls were identified in the present meta-analysis.The articles achieved an average of 6.21 stars for quality assessment by the Newcastle-Ottawa Scale(NOS).Evidence from the pooled results indicated significant association between M98K and overall POAG susceptibility under the dominant model(OR=1.30,95%CI,1.12-1.52;P<0.001).In the subgroup analyses,no significant associations were found between M98K and the risks of NTG,HTG,JOAG,adult-onset POAG,Asian POAG or non-Asian POAG.Conclusions:The updated meta-analysis revealed that OPTN M98K was significantly associated with the susceptibility to overall POAG.

SARS-CoV-2 RBD and Its Variants Can Induce Platelet Activation and Clearance:Implications for Antibody Therapy and Vaccinations against COVID-19

The COVID-19 pandemic caused by SARS-CoV-2 virus is an ongoing global health burden.Severe cases of COVID-19 and the rare cases of COVID-19 vaccine-induced-thrombotic-thrombocytopenia(VITT)are both associated with thrombosis and thrombocytopenia;however,the underlying mechanisms remain inadequately understood.Both infection and vaccination utilize the spike protein receptor-binding domain(RBD)of SARS-CoV-2.We found that intravenous injection of recombinant RBD caused significant platelet clearance in mice.Further investigation revealed the RBD could bind platelets,cause platelet activation,and potentiate platelet aggregation,which was exacerbated in the Delta and Kappa variants.The RBD–platelet interaction was partially dependent on theβ3 integrin as binding was significantly reduced inβ3−/−mice.Furthermore,RBD binding to human and mouse platelets was significantly reduced with relatedαIIbβ3 antagonists and mutation of the RGD(arginine-glycine-aspartate)integrin binding motif to RGE(arginine-glycine-glutamate).We developed anti-RBD polyclonal and several monoclonal antibodies(mAbs)and identified 4F2 and 4H12 for their potent dual inhibition of RBD-induced platelet activation,aggregation,and clearance in vivo,and SARS-CoV-2 infection and replication in Vero E6 cells.Our data show that the RBD can bind platelets partially thoughαIIbβ3 and induce platelet activation and clearance,which may contribute to thrombosis and thrombocytopenia observed in COVID-19 and VITT.Our newly developed mAbs 4F2 and 4H12 have potential not only for diagnosis of SARS-CoV-2 virus antigen but also importantly for therapy against COVID-19.