长跑巨人特加特

几年前，想用2小时04分左右跑完马拉松还是遥遥无期的事，如今这个目标已并非可望而不可及了。2003年9月28日，肯尼亚选手特加特在柏林打破摩洛哥人坎努齐于2002年4月在伦敦创造的2小时05分38秒的世界最好成绩，创造了2小时04分55秒的世界纪录(国际田联自2004年1月1曰起，把世界最好成绩正式承认为世界纪录，成为世界上第一个跑进2小时05分的人。

我的奥运金牌梦想破灭了——男子马拉松世界纪录保持者特加特自述

在雅典奥运会上，赛前夺冠呼声最高的肯尼亚的男子马拉松世界纪录保持者保罗·特加特与金牌无缘，由于在比赛进行到第37公里时肚子剧痛，影响了比赛，最终只获得了第10名，冠军被意大利的巴尔蒂尼夺走。

Dielectric properties and temperature increase characteristics of zinc oxide dust from fuming furnace

Cavity perturbation method was used to determine the dielectric properties （ε′,ε″, and tanδ） of zinc oxide dust in different apparent densities. The process was conducted to study the microwave-absorption properties of zinc oxide dust and the feasibility of microwave roasting zinc oxide dust to remove fluorine and chlorine. The dielectric constant, dielectric loss, and loss tangent were proportional to the apparent density of zinc oxide dust. The effects of sample mass and microwave power on the temperature increase characteristics under the microwave field were also studied. The results show that the apparent heating rate of the zinc oxide dust increases with the increase in microwave roasting power and decreases with the increase in the sample mass. The temperature of the samples reaches approximately 800 ＆#176;C after microwave treatment for 8 min, which indicates that the zinc oxide dust has strong microwave-absorption ability.

Statistical Properties and Algebraic Characteristics of Quantum Superpositions of Negative Binomial States

We introduce new kinds of states of quantized radiation fields, which are the superpositions of negative binomial states. They exhibit remarkable nonclassical properties and reduce to Schr?dinger cat states in a certain limit. The algebras involved in the even and odd negative binomial states turn out to be generally deformed oscillator algebras. It is found that the even and odd negative binomial states satisfy the same eigenvalue equation with the same eigenvalue and they can be viewed as two-photon nonlinear coherent states. Two methods of generating such the states are proposed.

Structure and flaws of CuCr alloys by explosive compaction

CuCr alloys are prepared by mechanical alloying and explosive compaction. After we have studied their structure and flaws, the results show that the CuCr alloys have definite strength and toughness, while their fractured surface displays ductile characteristics. In the metallurgical structure, CuCr alloys are composed of two phases of uniform distribution; the SEM morphology is like thin strips with an end arrangement that is bonded to each other and the two-phase distribution of CuCr alloys is more homogenous. It is in only in a very small zone that formation of Cu-rich and Cr-rich phases take place. The flaws of the compaction samples are mainly central-holes and cracks.

Cryptography with Elliptic Curve Using Tifinagh Characters

The paper describes the concept of plaintext encryption by using the Unicode characters. In the case of elliptic curve cryptography, there is not specified rule or algorithm to specify the letters of Tifinagh as well as special characters. So, the paper gives the transformation of characters Tifinagh into points on elliptic curve by using the corresponding characters Latin. The obtained correspondence has been applied in Menezes-Vanstone cryptosystem based on elliptic curve. Therefore, the paper explains in detail its implementation in Maple 12.

Effect of Using Sourdough on the Rheological Properties, Sensory and Shelf Life Stability of Loaf Bread

Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. Today we know that lactic acid bacteria （LAB） and yeasts are prevailing organisms in carbohydrate-rich environments. They break down carbohydrates to mainly lactic acid, ethanol and CO2. The present study is to determine the effect of Lactobacillus bulgaricus alone and as a combination with yeast （Saccharomyces cerevisiae） using yeast as a control. In this work, different percentage of Lactobacillus bulgaricus were used to investigate how sourdough affect on the bread sensory characteristics such as volume, specific loaf volume, crust, grain, color crumb, aroma, taste, texture, pH of bread and extended shelf life of bread. Also different storage times were used to know it is affected on the shelf life and sensory characteristics of bread. The results suggest that use of sourdough in bread production is useful in improving sensory properties, decreasing fungal spoilage.

Study on Improvement of Seismic Performance of Transmission Tower Using Viscous Damper

The earthquake resistance of transmission tower has been often discussed from the viewpoint of reinforcing the foundation of steel tower, but there are also few studies considering the damping characteristics of the tower. This paper focuses on the viscous damper which has been adopted for seismic reinforcement of bridges in recent years. The purpose of this study is to improve the seismic performance of steel tower by giving the high damping to the tower. We construct a single tower model considering the influence of transmission line, and then simulate the vibration characteristics and seismic behavior of the tower by the eigenvalue analysis and the dynamic response analysis. The results show that the transmission tower with viscous damper can reduce its own response effectively and drastically. This research concludes that it is necessary to consider the extreme increase of steel tower＇s response depending on the seismic wave and the collapse of steel tower can be avoided by using the optimum damper in the design of the transmission tower.

Prevalence and Antimicrobial Susceptibility of Listeria spp, in Dairy Food Products and Water Samples in Dhaka, Bangladesh

A total of 57 samples, of which 17 were surface water samples and 40 were dairy food samples （raw milk, pasteurized milk, icecream, sweet, milk based drink like matha and borhani） were tested for the isolation ofListeria spp. Putative Listeria isolates were identified by conventional microbiological tests and Analytical Profile Index. Overall prevalence ofListeria spp. in both food and water samples were 8.77%, of which one was （1.75%） Listeria monocytogenes, 2 （3.5%） were Listeria innocua and 2 were （3.5%） Listeria welshimeri. When compared between two types of samples, water samples contained two Listeria spp. （11.76%） of which one was pathogenic Listeria monocytogenes and the other was Listeria innocua. In case of food samples, three Listeria spp. （7.5%） were isolated of which one was Listeria innocua （icecream sample） and two were Listeria welshimeri （icecream sample and raw milk）. No Listeria was found in pasteurized milk, sweet, matha and borhani. Antibiotic resistance profile of the Listeria isolates showed that 60% isolates were resistant to Ampicillin and Erythromycin, 20% isolates were Sulphamethoxazole and Ciprofloxacin resistant. No resistance was observed to Chloramphenicol for any Listeria isolates.

Graph and Hint Based Algorithm for Machining Feature Automation Recognition and Mapping

Feature recognition is a process of extracting machining features which has engineering meaning from solid model, and it is a key technology of CAD/CAPP/CAM integration. This paper presents an effective and efficient methodology of recognizing machining feature. In this approach, features are classified into two categories： pocket feature and predefined feature. Different feature type adopts its special hint and heuristic rule, and is helpful to recognize intersection feature. Feature classification optimizes search algorithm and shortens search scope dramatically. Meanwhile, extension and split algorithm is used to handle intersecting feature. Moreover, feature mapping based on machining knowledge is introduced to support downstream application better. Finally, case studies with complex intersecting features prove that the developed approach has stronger recognizing ability.