An Artificial Neural Network for Estimating Sizes of Spot Welding Nuggets

Sizes of nuggets are often used to evaluate spot weld quality in production. This paper presents a neural estimator used to carry out non-destructive on-line analysis of spot weld quality in which trained ANN functions to map dynamic resistance characteristics into sizes of spot weld nuggets and results confirm the validity of neural network for this type of application.

Preparing and Evaluation of New Nutritious Products from Quail Meat

The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.

Evaluation of Nutritional Value and Acceptability of Chicken Nuggets Produced by Chicken Wings and Dehydrated Shellfish

Our study investigated the effect of utilizing chicken wings and dehydrated shellfish to produce chicken nuggets rich in protein, minerals and vitamins. The proximate composition, nutritional value, physical and sensorial properties were evaluated. The differently prepared chicken nuggets were supplemented with dehydrated shellfish CN 0%, CN 2%, CN 4% and CN 6%. There was a significantly reduction in moisture and an increasing in protein content (P < 0.05) in all Chicken Nuggets (CN) in comparison to the control. Fat content was significantly higher in CN 0% than CN 2%, CN 4% and CN 6%. Ash content was increasing with added dehydrated shellfish, while the reduction in carbohydrates and total calories of the different chicken nuggets were noticed with the significant gradual rise in pH values, TBA values showed no significant difference (P < 0.05) between chicken nuggets. Results showed that using dehydrated shellfish in preparing chicken nuggets caused a marked rise in its content of Ca, Fe, Na, K, Zn, Mg and Mn levels, CN 0% had the lowest concentration of all minerals, and had lower values of vitamins A, E and D but CN 6% had higher values of vitamins A, E and D. Control Nuggets (CN 0%) had the lowest value of yellowness and highest value of lightness but CN 6% had the highest value of yellowness and, the lowest value of lightness. The redness had a slightly reduction. All samples showed slight changes in hardness, cohesiveness, springiness, gumminess and chewiness were noticed. An increase in WHC, pick-up, and cooking loss of chicken nuggets with dehydrated shellfish was noticed. Panelists accepted all prepared chicken nuggets and the chicken nuggets CN 4% had the highest score compared with other chicken nuggets prepared.

Small glitches: the role of strange nuggets?

Pulsar glitches, i.e. the sudden spin-ups of pulsars, have been detected for most known pulsars.The mechanism giving rise to this kind of phenomenon is uncertain, although a large data set has been built.In the framework of the starquake model, based on Baym ＆ Pines, the glitch sizes（the relative increases of spin-frequencies during glitches） △Ω/Ω depend on the released energies during glitches, with less released energies corresponding to smaller glitch sizes. On the other hand, as one of the dark matter candidates,our Galaxy might be filled with so called strange nuggets（SNs） which are relics from the early Universe.In this case collisions between pulsars and SNs are inevitable, and these collisions would lead to glitches when enough elastic energy has been accumulated during the spin-down process. The SN-triggered glitches could release less energy, because the accumulated elastic energy would be less than that in the scenario of glitches without SNs. Therefore, if a pulsar is hit frequently by SNs, it would tend to have more small glitches, whose values of ？？/？ are smaller than those in the standard starquake model（with larger amounts of released energy）. Based on the assumption that in our Galaxy the distribution of SNs is similar to that of dark matter, as well as on the glitch data in the ATNF Pulsar Catalogue and Jodrell Bank glitch table, we find that in our Galaxy the incidences of small glitches exhibit tendencies consistent with the collision rates between pulsars and SNs. Further testing of this scenario is expected by detecting more small glitches（e.g.,by the Square Kilometre Array）.

NIKE AIR FORCE III DENVER NUGGETS科罗拉多的彩虹

时光仿佛回到了Alex English带领Denver Nuggets叱诧NBA的年代，Nike将采用当年球衣的配色复刻这双AirForceIII，这也是继夏洛特黄蜂队的AIR FORCE III之后的又一双对昔日经典的献礼之作。这双鞋在色彩方面下足了功夫，鞋面以白色为主，鞋舌上的5彩airforce logo非常醒目，后跟上运用了当时Denver Nuggets队徽上的彩条图案。

Nuggets用区块链技术 打造无缝安全的电商支付体验

俗话说：凡事都具有两面性.这话在大数据时代讲,一点也不为过.篮球队的教练可以通过采集并分析运动员的身体指标数据来制定更合理的训练计划,以提高团队成绩.另一方面,数据的泄露却给人们的日常生活造成了一些困扰.比如,你今天买了房子,明天可能就有装修公司和家具公司给你打电话进行轰炸式的推销,这样的事例屡见不鲜.

电商支付和身份验证平台Nuggets推出Alpha版本

电商支付和身份验证平台Nuggets,近日向iOS用户开放了其移动应用的Alpha版本。通过使用区块链技术,Nuggets对消费者的个人数据和支付数据进行存储,让消费者完成服务登陆、身份验证和电商支付,且无需再与任何人（包括Nuggets平台）分享个人数据。截至目前,Nuggets已收到了数千名消费者对Alpha版本的试用申请。

Ca-,Al-rich refractory inclusions and Pt-metal nuggets in the Ningqiang carbonaceous chondrite

Petrography and mineral chemistry of Ca, Al-rich inclusions of Ningqiang carbonaceous chondrite are studied and the highly Re-Os fractionated Pt-metal nuggets in it is discovered. The refractory inclusions are classified into melilite-spinel-rich, and spinel-pyroxene-rich types. The former probably crystallized from melts, while the latter could be aggregates of the nebular condensates. The strong f ractionation between Re and Os suggests a pre-solar origin of the Pt-metal nuggets, which probably experienced various processes of formation and evolution before being captured by the refractory inclusions as indicated by the depletions of W and Mo.

Quality attributes of chicken nuggets extended with different legume flours

Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers its firmness and mouth feel which may reduce acceptability of chicken nugget made from it. Thus, acceptability of chicken nugget could be harnessed when legume flour extenders are used along. Therefore, acceptability as well as quality of chicken nugget from different legume flours were evaluated. Soyabean, groundnut and cowpea flours were used as meat extenders for development of raw chicken nuggets and thereafter cooked for consumption. The quality of both raw and cooked legume flour extended chicken nuggets were assessed based on functional properties, sensory properties, proximate composition, amino acid content and shelf stability in terms of lipid peroxidation and microbial load. In their raw state, the legume flour extenders competed favourably with each other. Among all, soyabean flour extender maintained remarkable functional properties that transcend into significant (P < 0.05) yield of 86.93% of chicken nugget in comparison to the control (86.37%), groundnut (84.95%) and cowpea (84.50%). Upon cooking, all the legume flour extended chicken nuggets varied in their quality attributes. Apart from the high level of flavour and low microbial load, cowpea extended chicken nugget was of low quality based on the parameters evaluated in comparison with other legume flour extended chicken nuggets. Of interest, soyabean extended chicken nugget followed by groundnut extended chicken nugget were of good quality based on sensory properties, high crude protein and amino acid levels, low cholesterol content and lipid peroxidation value as well as low microbial load.

Nuggets和MXF：使网络化演播室成为现实（上）

网络发展年虽然走远．但如何进一步完善制作网以满足基于文件交换的工作流环境的需求，却依然任重道远。在欧洲，由Thomson GV、ZDF、史诺伟思、T-系统、Enertec和INESC等公司参与的Nuggets项目建立了一个基于LAN／SAN的工作流网络．他们研究了其中MXF文件的运用情况。这一项目将在今年进行演示。这也是国内电视台网络运用中所面临的问题．我们希望这篇文章能对电视台网络化工作者有一定的启示。

Nuggets和MXF：使网络化演播室成为现实（下）

G—FORS项目对MXF文件格式规范做出了巨大贡献，该项目取得了极大的成功。这才有了现在的Nuggets项目。人们试图将MXF格式用作多媒体内容及有关元数据交换的多功能交换格式。这一格式已被广泛宣传，在Nuggets的演示中在关于互操作性内容方面的展台上也能看到．其中Pro-MPEG成员公司就在不同系统之间交换MXF文件。

双枪迷局 Denver Nuggets

掘金队是崇尚进攻的鼻祖。不论在ABA还是在NBA,他们都以超强的进攻火力和华丽的场面名躁一时。一场暴风雪为丹佛送来了艾弗森,一个赛季内占据得分榜前两位的进攻狂人的组合,在联盟近几年还是绝无仅有。球迷们疯狂了,然而外界的质疑也铺天盖地而来。这两人能否共存,成为大家关注的焦点。