In Wireless Sensor Networks(WSNs),polling can obviously improve the throughput and decrease average access delay by allocating bandwidth efficiently and reasonably.In this paper,a Dynamic Polling Media Access Control ...In Wireless Sensor Networks(WSNs),polling can obviously improve the throughput and decrease average access delay by allocating bandwidth efficiently and reasonably.In this paper,a Dynamic Polling Media Access Control (DPMAC) scheme designed according to WSNs' features is proposed.DPMAC is a priority based access control protocol with the characteristics that its polling table is dynamically refreshed depending on whether the sensor node is active and that the bandwidth is dynamically allocated according to the traffic types.The access priorities are determined by the emergency levels of events and the scheduler proposed in our MAC is preemptive based on the deadline of the events.Simulation results show that DPMAC can efficiently utilize bandwidth and decrease average access delay and response time for emergency events with different access priorities in WSNs.展开更多
This study was carried out to understand and establish the changes in physicochemical properties of starch extracted from Chinese yam (Dioscorea opposita Thunb.) after acetylation. Yam starch acetates with different d...This study was carried out to understand and establish the changes in physicochemical properties of starch extracted from Chinese yam (Dioscorea opposita Thunb.) after acetylation. Yam starch acetates with different degrees of substitution (DS) were prepared by the reaction of yam starch with glacial acetic acid/acetic anhydride using sulfuric acid as the catalyst. Their formation was confirmed by the presence of the carbonyl signal around 1750 cm?1 in the Fourier transform infrared (FT-IR) spectra. The thermal behavior of the native starch and starch acetate were investigated using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The results reveal that the starch acetates are more thermally stable than the native starch. The starch esters showed 50% weight loss at temperatures from 328°C to 372°C, while the native starch underwent 50% weight loss at 325°C. The glass transition temperature (T g) of the starch decreased from 273°C to 226°c. The X-ray diffraction (XRD) patterns could be classified as typical of the C-type for yam starch. X-ray diffraction also showed the loss of the ordered C-type starch crystalline structure and the degree of crystallinity of starch decreased from 36.10% to 10.96% with the increasing DS. The scanning electron microscopy (SEM) suggested that the most of the starch granules disintegrated with many visible fragments with the increasing DS.展开更多
基金supported by the National Natural Science Foundation of China under Grants No.61172068,61003300the Key Program of NSFC Guangdong Union Foundation under Grant No.U0835004+2 种基金the National Grand Fundamental Research 973 Program of China under Grant No.A001200907the Fundamental Research Funds for the Central Universities under Grant No.K50511010003Program for New Century Excellent Talents in University under Grant No.NCET-11-0691
文摘In Wireless Sensor Networks(WSNs),polling can obviously improve the throughput and decrease average access delay by allocating bandwidth efficiently and reasonably.In this paper,a Dynamic Polling Media Access Control (DPMAC) scheme designed according to WSNs' features is proposed.DPMAC is a priority based access control protocol with the characteristics that its polling table is dynamically refreshed depending on whether the sensor node is active and that the bandwidth is dynamically allocated according to the traffic types.The access priorities are determined by the emergency levels of events and the scheduler proposed in our MAC is preemptive based on the deadline of the events.Simulation results show that DPMAC can efficiently utilize bandwidth and decrease average access delay and response time for emergency events with different access priorities in WSNs.
基金the funds for New Century Elite of Education Ministry (Grant No. E105001)the funds from the Tianjin Municipal Science and Technology Commis-sion (Grant No. 07JCZDJC05400)Natural Science Foundation of Tianjin Mu-nicipal (Grant No. 08JCZDJC15300)
文摘This study was carried out to understand and establish the changes in physicochemical properties of starch extracted from Chinese yam (Dioscorea opposita Thunb.) after acetylation. Yam starch acetates with different degrees of substitution (DS) were prepared by the reaction of yam starch with glacial acetic acid/acetic anhydride using sulfuric acid as the catalyst. Their formation was confirmed by the presence of the carbonyl signal around 1750 cm?1 in the Fourier transform infrared (FT-IR) spectra. The thermal behavior of the native starch and starch acetate were investigated using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The results reveal that the starch acetates are more thermally stable than the native starch. The starch esters showed 50% weight loss at temperatures from 328°C to 372°C, while the native starch underwent 50% weight loss at 325°C. The glass transition temperature (T g) of the starch decreased from 273°C to 226°c. The X-ray diffraction (XRD) patterns could be classified as typical of the C-type for yam starch. X-ray diffraction also showed the loss of the ordered C-type starch crystalline structure and the degree of crystallinity of starch decreased from 36.10% to 10.96% with the increasing DS. The scanning electron microscopy (SEM) suggested that the most of the starch granules disintegrated with many visible fragments with the increasing DS.
