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。

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.

不同蒸煮方式对燕麦方便粥品质的影响

燕麦富含多酚类功能活性成分,可用于制作方便粥,但目前市场上的燕麦方便粥多以挤压膨化处理为主,该试验采用常压蒸煮、高压蒸煮和微波蒸煮3种不同方式制作燕麦方便粥,研究3种处理方式对燕麦方便粥的色泽、质构特性、微观结构、多酚含量、感官品质的影响,旨在为人们提供一种口感良好、功能活性成分较高的燕麦方便粥。结果表明,3种蒸煮方式均显著改变了方便粥的色泽;高压蒸煮可以显著降低燕麦方便粥的硬度、胶黏性、咀嚼性,分别为14.67 N、5.2 N、3.45 mJ,但弹性低于其他两种蒸煮方式;3种方式处理的方便粥微观结构均有所不同,但淀粉颗粒都变得疏松,有利于复水;微波蒸煮和高压蒸煮总酚含量保留较好,分别为63.93和61.88μg/g;3种蒸煮方式的感官评分依次为高压蒸煮>常压蒸煮>微波蒸煮。由此可见,经高压蒸煮后的燕麦方便粥具有较高的质构特性和感官品质,能够较好的保留燕麦的色泽及多酚含量,因此高压蒸煮是一种较好的制作燕麦方便粥的方式。

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.

微型静电纺丝仪的设计及其在速溶补水面膜开发中的应用

设计并制造了一种便携式微型静电纺丝仪,并用于纳米纤维基速溶补水面膜的开发,同时利用Comsol有限元分析软件进行静电场模拟,确定制备纳米纤维膜的最优工艺参数。结果表明:微型静电纺丝仪的圆锥状纺丝头直径0.6 mm、长度8 mm、接收距离为120 mm、纺丝电压为25 kV、平均电场强度为1.2×10^(8) V/m时,纺丝效果最佳。在此条件下,将聚乙二醇单甲醚十四醇(PEG-14M)、透明质酸钠(HA)和1, 3-丁二醇(1, 3-BDO)按40∶1∶4的质量比例配置纺丝液制备纳米纤维膜,并对纤维膜的性能进行分析。当PEG/HA/BDO的溶液质量浓度为10%,供液速度0.2 mL/h,接收距离200 mm,纳米纤维膜的纤维平均直径为284.8 nm,变异系数为19.8%,表明纤维直径分布均匀。将纳米纤维膜制成面膜进行皮肤模拟测试,喷上去离子水后,纳米纤维膜在6 s内迅速溶解,同时皮肤水分质量分数高达38%,与空白组对比可知该面膜的补水增幅为81%。研究表明,该微型静电纺丝仪使用便捷,通过其制备的纳米纤维膜具有速溶补水的优势,在补水面膜领域具有潜在的应用价值。

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。

探究冷瓶机与超高温瞬杀热能综合利用方法

随着饮料生产工艺的不断发展,提高能源利用效率并降低生产过程中的碳排放已成为行业关注的核心问题。在果汁饮料的热灌装生产中,超高温瞬杀技术用于杀菌,而冷瓶机则用于快速降温。然而,现有的加热与降温工艺彼此独立,未实现热能的有效循环利用。本文提出了一种冷瓶机与超高温瞬杀热能综合利用方法,通过阶段式热能回收与动态调节机制,构建热能闭环利用系统。经过客户现场试验表明,该方法显著降低了蒸汽和冷媒的使用量,优化了冷瓶机的能量负担,实现了节能减排目标,为饮料生产过程的可持续发展提供了重要支持。

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。

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。

新零售背景下基于情景应对的即时配送干扰管理

新零售背景下即时配送干扰恢复的响应时长影响了高品质用户的体验以及送各环节的衔接密度。基于此,针对新零售背景下的即时配送干扰管理问题,提出了基于情景应对和数据驱动的两阶段决策方法。在干扰发生前的准备阶段,进行干扰情景的分类、历史干扰情景的生成与存储;在干扰发生后的情景应对决策阶段,以传统的情景应对方法结合数据驱动,按照历史情景存储格式给出一种匹配和应对规则,以便快速得到恢复决策方案。最后,采用模拟数据分析了方法的有效性,同时通过参数敏感度分析给出了干扰处理时间紧迫性不同情况下应该如何设置相似度阈值和分类数量k以达到降本增速的目的,从而为新零售背景下的即时配送干扰恢复决策的快速响应提供参考和建议。

基于Spring Boot框架的即时通信系统研究

基于Spring Boot框架设计即时通信系统能够提升设计效率、简化设计过程,这一框架在即时通信系统设计中的应用日益普遍。本文概述了Spring Boot框架的功能特点和运行原理,分析了即时通信系统设计的结构需求,并讨论了基于Spring Boot框架的即时通信系统设计思路。

羊栖菜速溶粉的制备工艺优化及其理化特性分析

为丰富羊栖菜食品种类,提高其开发利用价值,以羊栖菜为原料,采用果胶酶、纤维素酶、木聚糖酶处理羊栖菜浆,并利用乳酸菌发酵制备羊栖菜速溶粉。以还原糖含量、可溶性固形物含量为指标,通过正交试验优化羊栖菜酶解工艺;筛选出最适发酵菌株,以出粉率为指标,通过响应面试验优化羊栖菜的发酵工艺,并进一步分析羊栖菜速溶粉的理化特性。结果表明,最佳酶解条件为复合酶添加量16%,复合酶(果胶酶、纤维素酶、木聚糖酶)质量比为5∶4∶1,pH4.5,酶解时间4 h,料液比1∶25(g/mL);最适菌株为植物乳杆菌,其最佳发酵条件为发酵温度40℃、菌种接种量3%、发酵时间3.5 d。与普通粉相比,速溶粉的溶胀力、溶解度、冲调稳定性、松密度、休止角、滑动角等理化性质均得到显著改善。

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.

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.

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.