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Kinetic chain disruption contributes to shoulder and elbow injuries
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作者 Qais Gasibat Tengku Fadilah Tengku Kamalden 《Sports Medicine and Health Science》 2021年第4期252-253,共2页
The kinetic chain or link theory provides the basis for understanding and evaluating human movement patterns as well as the justification for using exercise training and recovery services that emphasise the whole body... The kinetic chain or link theory provides the basis for understanding and evaluating human movement patterns as well as the justification for using exercise training and recovery services that emphasise the whole body,despite the damage to a specific joint or anatomical structure.The motion of one segment affects all proximal and distal segments to the first segment.The overhead throwing motion is produced and regulated by a sequential position and motion of the body,involving sequential activation. 展开更多
关键词 Shoulder injuries Elbow injuries kinetic chain Range of motion
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A Markov chain model of mixing kinetics for ternary mixture of dissimilar particulate solids
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作者 Vadim Mizonov Ivan Balagurov +1 位作者 Henri Berthiaux Cendrine Gatumel 《Particuology》 SCIE EI CAS CSCD 2017年第2期80-86,共7页
This paper presents a simple but informative mathematical model to describe the mixing of three dissimilar components of particulate solids that have the tendency to segregate within one another. A nonlinear Markov ch... This paper presents a simple but informative mathematical model to describe the mixing of three dissimilar components of particulate solids that have the tendency to segregate within one another. A nonlinear Markov chain model is proposed to describe the process. At each time step, the exchange of particulate solids between the cells of the chain is divided into two virtual stages. The first is pure stochastic mixing accompanied by downward segregation. Upon the completion of this stage, some of the cells appear to be overfilled with the mixture, while others appear to have a void space. The second stage is related to upward segregation. Components from the overfilled cells fill the upper cells (those with the void space) according to the proposed algorithm. The degree of non-homogeneity in the mixture (the standard deviation) is calculated at each time step, which allows the mixing kinetics to be described. The optimum mixing time is found to provide the maximum homogeneity in the ternary mixture. However, this “common” time differs from the optimum mixing times for individual components. The model is verified using a lab-scale vibration vessel, and a reasonable correlation between the calculated and experimental data is obtained 展开更多
关键词 Ternary mixture Segregation Mixing kinetics Markov chain Matrix of transition probabilities Optimum mixing time
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The effect of salinity on waste activated sludge alkaline fermentation and kinetic analysis 被引量:5
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作者 Baodan Jin Shuying Wang +2 位作者 Liqun Xing Baikun Li Yongzhen Peng 《Journal of Environmental Sciences》 SCIE EI CAS CSCD 2016年第5期80-90,共11页
The effect of salinity on sludge alkaline fermentation at low temperature(20°C) was investigated, and a kinetic analysis was performed. Different doses of sodium chloride(Na Cl, 0–25 g/L) were added into the... The effect of salinity on sludge alkaline fermentation at low temperature(20°C) was investigated, and a kinetic analysis was performed. Different doses of sodium chloride(Na Cl, 0–25 g/L) were added into the fermentation system. The batch-mode results showed that the soluble chemical oxygen demand(SCOD) increased with salinity. The hydrolysate(soluble protein, polysaccharide) and the acidification products(short chain fatty acids(SCFAs), NH+4–N, and PO_4^(3-)–P) increased with salinity initially, but slightly declined respectively at higher level salinity(20 g/L or 20–25 g/L). However, the hydrolytic acidification performance increased in the presence of salt compared to that without salt.Furthermore, the results of Haldane inhibition kinetics analysis showed that the salt enhanced the hydrolysis rate of particulate organic matter from sludge particulate and the specific utilization of hydrolysate, and decreased the specific utilization of SCFAs. Pearson correlation coefficient analysis indicated that the importance of polysaccharide on the accumulation of SCFAs was reduced with salt addition, but the importance of protein and NH+4–N on SCFA accumulation was increased. 展开更多
关键词 Alkaline anaerobic fermentation Sodium chloride Hydrolytic acidification Short chain fatty acids Haldane inhibition kinetics Pearson correlation coefficient
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