Conjugated linoleic acid (CLA) is a fatty acid with physiological activities and potential application prospect. This paper focuses on the method of synthesis of conjugated linoleic acid of high purity and the process...Conjugated linoleic acid (CLA) is a fatty acid with physiological activities and potential application prospect. This paper focuses on the method of synthesis of conjugated linoleic acid of high purity and the process line and conditions for its purification that can be used in large scale production. CLA of more than 95% purity was prepared by means of urea adduct purification and conjugation using safflower oil as material. The total recovery of the product adds up to more than 48%. The reactive kinetics about linoleic acid from sunflower oil converted into CLA was investigated, and its apparent kinetic model was also established, which can be used as a base for industrial designs.展开更多
The growing trend of network virtualization results in a widespread adoption of virtual switches in virtualized environments. However, virtual switching is confronted with great performance challenges regarding packet...The growing trend of network virtualization results in a widespread adoption of virtual switches in virtualized environments. However, virtual switching is confronted with great performance challenges regarding packet classification especially in Open Flow-based software defined networks. This paper first takes an insight into packet classification in virtual Open Flow switching, and points out that its performance bottleneck is dominated by flow table traversals of multiple failed mask probing for each arrived packet. Then we are motivated to propose an efficient packet classification algorithm based on counting bloom filters. In particular, counting bloom filters are applied to predict the failures of flow table lookups with great possibilities, and bypass flow table traversals for failed mask probing. Finally, our proposed packet classification algorithm is evaluated with real network traffic traces by experiments. The experimental results indicate that our proposed algorithm outperforms the classical one in Open v Switch in terms of average search length, and contributes to promote virtual Open Flow switching performance.展开更多
The proposed work aims to study phenol components （flavonoids） of bee bread and pollen obtained in Georgia using the HPLC （high-performance liquid chromatography） method, and to determine the content of biological...The proposed work aims to study phenol components （flavonoids） of bee bread and pollen obtained in Georgia using the HPLC （high-performance liquid chromatography） method, and to determine the content of biologically active compounds in them. The samples were taken in lmereti region （west Georgia）. After extraction of samples, there were carried out spectral and HPLC analysis of compounds for the sake of qualitative and quantitative research of them. There are studied the flavonoid compounds of bee bread and pollen by using the HPLC methods, and naringin, rutin and quercetin are identified. Their amount counts about 20% of full content of flavonoids. The content of flavonols in bee bread and pollen has been established. It also has been determined that the amount of flavonoids during the storage period of products reduces to 6.17-5.03 g.kg-1.展开更多
文摘Conjugated linoleic acid (CLA) is a fatty acid with physiological activities and potential application prospect. This paper focuses on the method of synthesis of conjugated linoleic acid of high purity and the process line and conditions for its purification that can be used in large scale production. CLA of more than 95% purity was prepared by means of urea adduct purification and conjugation using safflower oil as material. The total recovery of the product adds up to more than 48%. The reactive kinetics about linoleic acid from sunflower oil converted into CLA was investigated, and its apparent kinetic model was also established, which can be used as a base for industrial designs.
基金supported in part by National Natural Science Foundation of China(61272148,61572525,61502056,and 61602525)Hunan Provincial Natural Science Foundation of China(2015JJ3010)Scientific Research Fund of Hunan Provincial Education Department(15B009,14C0285)
文摘The growing trend of network virtualization results in a widespread adoption of virtual switches in virtualized environments. However, virtual switching is confronted with great performance challenges regarding packet classification especially in Open Flow-based software defined networks. This paper first takes an insight into packet classification in virtual Open Flow switching, and points out that its performance bottleneck is dominated by flow table traversals of multiple failed mask probing for each arrived packet. Then we are motivated to propose an efficient packet classification algorithm based on counting bloom filters. In particular, counting bloom filters are applied to predict the failures of flow table lookups with great possibilities, and bypass flow table traversals for failed mask probing. Finally, our proposed packet classification algorithm is evaluated with real network traffic traces by experiments. The experimental results indicate that our proposed algorithm outperforms the classical one in Open v Switch in terms of average search length, and contributes to promote virtual Open Flow switching performance.
基金The authors express their gratitude to Shota Rustaveli National Science Foundation （Grant 11/16） for financial provision.
文摘The proposed work aims to study phenol components （flavonoids） of bee bread and pollen obtained in Georgia using the HPLC （high-performance liquid chromatography） method, and to determine the content of biologically active compounds in them. The samples were taken in lmereti region （west Georgia）. After extraction of samples, there were carried out spectral and HPLC analysis of compounds for the sake of qualitative and quantitative research of them. There are studied the flavonoid compounds of bee bread and pollen by using the HPLC methods, and naringin, rutin and quercetin are identified. Their amount counts about 20% of full content of flavonoids. The content of flavonols in bee bread and pollen has been established. It also has been determined that the amount of flavonoids during the storage period of products reduces to 6.17-5.03 g.kg-1.
