Determination of Technological Condition of Diesel Engine PZ12V190B Using Fuzzy Method

This article has selected useful diagnostic parameters according to the running condition of PZ12V190B diesel, and built fuzzy vectors of this parameter by using the subjection function to establish a technological condition. By using a statistical method the standard vector has been obtained, so the diesel technological level can be determined by calculating the closing degree between the fuzzy vector and the standard fuzzy vector.

Complement components of nerve regeneration conditioned fluid influence the microenvironment of nerve regeneration

Nerve regeneration conditioned fluid is secreted by nerve stumps inside a nerve regeneration chamber.A better understanding of the proteinogram of nerve regeneration conditioned fluid can provide evidence for studying the role of the microenvironment in peripheral nerve regeneration.In this study,we used cylindrical silicone tubes as the nerve regeneration chamber model for the repair of injured rat sciatic nerve.Isobaric tags for relative and absolute quantitation proteomics technology and western blot analysis confirmed that there were more than 10 complement components（complement factor I,C1q-A,C1q-B,C2,C3,C4,C5,C7,C8β and complement factor D） in the nerve regeneration conditioned fluid and each varied at different time points.These findings suggest that all these complement components have a functional role in nerve regeneration.

Optimization of Screening Method for Feed Nutrition and Processing Conditions

On the basis of regressional relationship between nutritional indexes and technological conditions,when confronted with feed quality that contains multiple nutritional indexes,a comprehensive equation of evaluating feed quality was developed by using fuzzy mathematical method at first in this study,and then the optimum technological conditions were established by introduction of statistical frequency analysis method pursuant to the comprehensive evaluating equation mentioned above compared with conventional multi-aim nonlinear programming,this method can lead to easy solutions,and also can make adjustment of the importance of nutritional indexes to feed quality according to practical considerations.An example was given of soybean extruding to show how the method worked.

Application of decision tree to selection of MTBM for adverse geological conditions

So many potential risks can be identifed for application of trenchless technology especially using microtunneling methods.Unexpected changes in ground conditions,such as encountering boulders,tree roots,ground water and man-made structures such as old foundations are the principal geotechnical risks,which affect the selection of an appropriate microtunnel boring machine.On the other hand,the performance of each microtunneling technique will differ while encountering such conditions.Hence,predicting the potential hazards provides a better safety and risk management plan.In this study,a couple of potentially hazardous situation,which are commonly associated with ground conditions,were identifed and investigated.A decision tree aid methodology was proposed based on geotechnical risk assessment for selection of proper microtunneling technique.Based on the approach the most appropriate microtunneling technique has the minimum risk level either before or after hazards mitigation measures.In order to check the effciency of the approach in practice,selection of microtunnel boring machine for Hamadan sewerage pipeline project was evaluated.Accordingly,an earth pressure balance(EPB)MTBM was selected for the project.

Orientation of Bi_(3.2)La_(0.8)Ti_3O_(12) Ferroelectric Thin Films with Different Annealing Schedules

Fatigue-free Bi3.2La0.8Ti3O12 ferroelectric thin films were successfully prepared on p-Si （100） substrates using metalorganic solution deposition process. The orientation and formation of 5-layers thin films were studied under different processing conditions using XRD. Experimental results indicate that increase in annealing time at 700 ℃ after preannealing for 10 min at 400 ℃ can remarkably increase （200）-orientation of the films derived from the precursor solutions with two contents of citric acid. Meanwhile, high content of citric acid increases the film thickness and is conducive to the α-orientation of the films with the preannealing, and low concentration of the solution is conducive to the c-orientation of the films without the preannealing.

Phosphorous Enrichment in Molten Adjusted Converter Slag: Part I Effect of Adjusting Technological Conditions

The effects of adjusting technological conditions on the phosphorous enrichment of adjusted converter slag were investigated. The results showed that the phosphorus could he effectively enriched to 2CaO · SiO2 and 2CaO · SiO2-3CaO· P2O5 solid solution （SS, namely phosphorus-rich phase） to be formed with the decreasing of basicity and cooling rate. Moreover, the morphology of the phosphorus-rich phase changed from granular for the original converter slag with higher basicity to the coexistence of granular shape and rod-like for the adjusted slag with lower basicity. P2 05 content in phosphorus-rich phase exceeded 30° while the hasicity was 1.3 at the cooling rate of 1.0 ℃/min.

Application and Development of Electric Energg Storage Technology in China

This paper describes the background of disseminating and applying electric energy storage technology in China. Its present application status is introduced, including governmental support and guidance, analyses on economic benefits and typical projects, etc.

Fish Sauce Fermentation with Silver Carp or Offal of Surimi Processing

Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing. In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can be determined in the comprehensive evaluation. In the analytic hierarchy process, the weight can be obtained by the cross comparison between two different factors. The results show that the weights （W） of sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity are 0.356, 0.189, 0.107, 0.054, 0.097, 0.063, 0.061 and 0.073 respectively. Finally the aggregated fuzzy degree （B） of different samples is computed by B=W·R, which can be taken as the final result of comprehensive evaluation. The larger this value is, the higher the quality of sauce product would be.