一种基于EAP-SAKE的分层Web安全模型

随着Web服务技术的应用与发展,Web安全问题日益突出。针对Web服务应用模式,提出了一种分层Web安全模型,以及基于EAP-SAKE的实现该模型的安全机制。该模型具有灵活性和可扩展性,降低了系统的复杂性,并提供了不同层次的密钥以供使用,满足了Web服务的安全需求。

基于LMAP和EAP-SAKE的RFID系统安全解决方案

为解决阻碍RFID系统进一步推广的系统信息安全问题,提出了一种用于RFID系统中标签、读写器和后端数据库之间进行安全通信的整体安全方案。采用LMAP和EAP-SAKE协议分别保护标签-读写器和读写器-后端数据库之间的安全通信。分析结果表明,该方案的计算量小,对标签的计算资源要求很低,能够为标签-读写器-后端数据库之间提供双向认证和机密性保护等安全特性。

Structural Characterization of Glucan Produced by Lactobacillus sake L-7 from Sausage

A linear glucan was produced by Lactobacillus sake L-7 isolated from homemade sausage. Cultivation of the strain in Man–Rogosa–Sharpe(MRS) medium containing 50 g/L sucrose yielded 5.3 g/L of purified exopolysaccharide(EPS). The EPS was characterized by gas chromatography(GC), Fourier-transform infrared(FT-IR) spectroscopy, high-performance sizeexclusion chromatography(HPSEC), nuclear magnetic resonance(NMR) spectroscopy, and scanning electron microscopy(SEM). The monosaccharide composition of the EPS was glucose, and its molecular weight was 1 × 10~7 Da. The FT-IR and NMR spectra revealed that the L-7 EPS was a linear glucan with α-(1 → 6) glucosidic bonds. SEM images of the dried EPS revealed a hollow tubular structure. The water solubility index and water holding capacity of L-7 EPS were 96 and 272%, respectively. The results of hydrolysis indicated that L-7 EPS was not susceptible to hydrolysis by physiological barriers and can be used as a soluble dietary fiber with health benefits. All these characteristics suggest that L-7 EPS might have potential applications in the food, cosmetic, and pharmaceutical industries.

Influence of pulsed electric field on enzymes, bacteria and volatile flavor compounds of unpasteurized sake

A pulsed electric field(PEF) was applied to unpasteurized sake at constant temperatures, at which α-amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the α-amylase was seemed to be inactivated by PEF application, not due to thermal effect.The glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.

Ecosystem services of coastal sand dunes saw from the aspect of Sake breweries in Chiba Prefecture, Japan: A comparison of coastal and inland areas

In this report, we reviewed the differences in the ecosystem services of coastal and inland areas surrounding 39 Sake breweries in Chiba Prefecture by investigating environmental variables (e.g., location, altitude, soil, and hardness of preparation water). The Sake breweries were located in three distinct environments: the coastal vicinity, the river plains region, and the plateau/ mountainous region. The hardness of the preparation water and the soil types in the coastal vicinity were compared with those of the river plains and the plateau/mountainous region. Strong hard and hard water sources were observed in 70% or more of the breweries in the coastal vicinity, and sand dune regosol, coarse particle brown lowland soil, and coarse particle grey soil were more prevalent along the coast than inland. Most of the Sake brewery wells in the coastal vicinity were approximately 5 - 10 munderground, and there were no great differences in the number of Sake breweries in each well depth class in the river plains and the plateau/mountains region. We analysed environmental factors (distance from the sea, soil type, water hardness and preparation water collection depth) using a principal component analysis. This analysis revealed the existence of three main environments: the coastal vicinity, the river plains and the plateau/mountainous region. We conclude that the decrease in altitude between the inland Sake breweries and those along the coast is accompanied by a corresponding increase in the hardness of preparation water (from soft water to strong hard or hard water) and shifts in soil composition from gley soil, grey lowland soil, brown forest soil, and andosol to sand dune regosol, coarse particle brown lowland soil, and coarse particle grey soil.

Vitali-Hahn-Sakes-Nikodym收敛定理的一个推广

证明了有效代数上的一个子级数收敛定理,把Vitali-Hahn-Sakes-Nikodym收敛定理从σ-代数推广到有效代数上,同时得到另一个测度收敛定理.

Traditional Food Culture (Local Cuisines, Japanese Sake) That Has Been Nurtured by the Rich Nature of the Prefecture, Japan

In Chiba Prefecture, Japan, during the Edo period (1603-1867), the development of waterway traffic by ships and the management of ports, highways and post towns around the ports progressed with the prosperity of the Edo (present-day Tokyo), which became heavily populated and the center of politics. We estimated that the demand of Japanese sake, which is luxury grocery item, was high. The freshwater layer that is abundant in mineral water to a depth of approximately 10 m is formed in coastal sand dunes. The fresh water layer is hard water, in which the concentrations of minerals such as calcium and magnesium are high. When the fresh water layer is used as the preparation water, the working rice malt and yeast in the sake brewing process become active. Japanese sake trends to be dry with a full-bodied taste. In addition, the main ingredients of local cuisines are fish and shellfish;many local cuisines are seasoned using soy sauce, miso and salt, and these local cuisines pair well with the type of Japanese sake described above. The local cuisines have been nurtured in harmony with the region’s rich nature and heritage. In the future, we need to conserve the rich natural environment of the tidal flat, coast, seaweed beds, and marine, which have been producing the main local cuisine in Chiba Prefecture, and the water source area (a successive environment on the plateau from the coast, which was previously called the coastal dune area) of the preparation water for making Japanese sake. We also need to proactively develop local production for local consumption activities. Thus, we hypothesize that if the Japanese food life is secured and the traditional food culture is continued, the region will become revitalized by the development of the exchanges in the region.

Enhanced Succinic Acid Production from Sake Lees Hydrolysate by Dilute Sulfuric Acid Pretreatment and Biotin Supplementation

Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, production of succinic acid by microbial fermentation of renewable feedstock has attracted great interest. In this study, pretreatment with sulfuric acid and biotin supplementation were used to enhance succinic acid production by Actinobacillus succinogenes 130Z from sake lees, a byproduct of Japanese rice wine. Pretreatment with sulfuric acid resulted in little change of glucose, total nitrogen and succinic acid content in the sake lees hydrolysate but had a positive effect on succinic acid fermentation, which caused a 25.0% increase in succinic acid yield in batch fermentation. Biotin supplementation was used to further enhance the fermentability of sake lees hydrolysate. As a result, a 30 h batch fermentation of 0.5% sulfuric acid pretreated sake lees hydrolysate with 0.2 mg/L biotin gave a succinic acid yield of 0.59 g/g from 61.6 g/L of glucose, with a productivity of 1.21 g/(L?h). A 22.9% increase in succinic acid yield and a 101.7% increase in succinic acid productivity were obtained compared with untreated sake lees hydrolysate.

Not Only for the Sake of Charity——A Chinese facility for protection of street urchins

In whatever country and for whatever period of human history, it is those lofty aspirations cherished by the human race that have motivated people to go in for charity. The Chinese culture that dates back to thousands of years ago has always called for charity. Numerous ancient maxims testify to this established fact—"extending the same care you give your own elders and children to others’ elders and children," "helping a needy person on hand is worthier than worshipping a god in a faraway land,"

For Safety’s Sake

a joint venture （iV） between China＇s Shandong Huawei Security Group and Raid Private Security of South Africa, was launched in Johannesburg, It was the first time in the history of South Africa＇s security industry that a Chinese company had formed a JV with a local outfit. The aim is to provide security services to Chinese businesses and businesspeople in South Africa in what is seen as a broader vision to protect the interests of Chinese overseas investors.

Art for Heart’s Sake

ONCE Manshiyat Nasr, a ward in Cairo, used to be one of the poorest areas in the Egyptian capital. It was known as ＂garbage city＂ because of its large community of rag-pickers.

Different characteristics of 40 kinds of free amino acids and 5-amino levulinic acid between wines and sakes(Japanese rice wines)

Based on a systemic analysis for the globa1 burden of disease study from 1990 to 2016,the Global Burden of Diseases(GBD)2016 Alcohol Collaborators reported that alcohol use was a 1eading nisk factor for globa1 disease burden and caused substantial health loss.However,alcoholic dnink(wines and sakes)contains abundant nutrients,particularly fermentable amino acids denived from grapes and rice.Amino acid nutrition and metabolism is strongly associated with health and preventiom against various diseases.The purpose of this study was to elucidate 40 kinds of free amino acid(FAA)profles in wines and sakes.In addition,the present study also provided the contents of 5-aminolevulinic acid(5-AI A)involved in the vital functionality of mitochondria.FAAs were detected and analyzed by use of an automatic amino acid analyzer.Aromatic amino acid,branched chain amino acid and Fischer ratio were calculated for each beverage.Individua1 FAAs showed significant differences between wines and sakes.Sakes abundantly contained almost all FAAs whereas wines had just a lttle content in some FAAs.Sakse were rich in arginine,glycine,alanine,valine,glutamic acid and leucine,while wines were remarkably nich in proline(Pro).Wines showed increased FAA levels in 6 kinds of variables(4-hydroxyproline,3-methy1 histidine,B-alanine,a-aminobutyric acid,Pro and a.-aminoadipic acid).In functionally characteristic FAAs,both wines and sakes were considerably abundant in y aminobutynic acid and 5-AI A The total amount of aromatic amino acid and branched chain amino acid were markedly higher in sakes than in wines.These results revealed that there were the apparent different characteristics in FAA profiles between wines and sakes.This difference resulted from fermentation process in wines(single fermentation)and sakes(paralle1 double fermentation).Forty kinds of FAA profiles are more usefu1 in investigating characteristics of the taste of wines and sakes.In future,detailed FAA analysis has the potential to find functional nutrients such as 5-AI A,whereas other foods generally contain ittle amount of these FAAs.

佩特的审美批评原理

佩特倡导“为艺术而艺术”,主要着眼于艺术鉴赏而非艺术创作,故此一再强调艺术对人生质量的催化与优化作用,力求实现艺术化人生的终极目的。为此,他贬斥抽象笼统的艺术评论公式,推举具体化的审美批评原理。持守这一原理,他以文艺复兴与古希腊艺术为例,颇有成效地呈现出艺术解析和审美鉴赏的独特路径。另外,基于多年古典研究的个人体悟,佩特试图从柏拉图美学思想中汲取“为艺术而艺术”的理论根源。这其中的合理性到底有多少,需要认真比照和反思。

浅谈中国黄酒与日本清酒

中国黄酒是世界三大古酒之一,日本清酒的起源有赖于我国水稻种植、黄酒酿造技术的传入。黄酒和清酒都经历了漫长的发展时期,体现了所在国经济和文化的发展变迁。目前关于黄酒、清酒的相关研究较为分散,缺乏系统整理。本文对中国黄酒和日本清酒的历史沿革、分类方法进行了梳理,概述了二者在原料、工艺、成分、功效方面的研究情况,并提出对黄酒酿造和产业发展的建议,探讨中国黄酒发展可借鉴的方法与路径。

清酒乳杆菌常温发酵胡萝卜酸奶的研究

以纯牛奶和胡萝卜为主要原料,利用清酒乳杆菌在常温条件下发酵制备胡萝卜酸奶。以感官评分为评价指标,在单因素试验的基础上通过响应面法优化胡萝卜酸奶的发酵工艺条件,并分析其品质。结果表明:最佳工艺条件为以牛奶质量为基准,胡萝卜汁添加量20%、蔗糖添加量6%、清酒乳杆菌接种量1.04×10^(8)CFU/g、发酵温度25℃、发酵时间16 h。在此条件下制得的胡萝卜酸奶质地细腻、酸度适宜,具有良好的风味及组织状态。

中国西南地区寒潮避风港现象与气候康养资源分析

近年来,受全球气候变化大背景的影响,寒潮等极端天气气候事件的发生频次或强度不断增加,加之国家应对人口老龄化各项政策的逐步落实,越来越多的北方老年候鸟人群冬季到我国华南和西南地区进行避寒旅居康养;随着国家全民大健康战略实施力度的加大,此热潮方兴未艾。因此,有针对性地探究我国境内的寒潮避风港现象,既是大气科学的重要科学问题,又是避寒康养的现实需求,具有重要科学价值和民生意义。基于此,本文初步梳理了2022年11月至2023年12月中旬期间,影响我国大范围地区的数次寒潮或强冷空气活动天气过程,东西部比较后,率先发现我国西南地区、特别是川南滇北交汇区具有“寒潮避风港”现象,尤其是攀枝花地区在寒潮天气过程中能够保持气温相对稳定,日均气温变化幅度较小;与周边其他城市相比较,大部分情况下攀枝花地区的气温波动最小,变化幅度也最小。据此本文做了一点成因方面的粗浅探究,初步分析了其避寒康养气候等资源优势与挖掘潜力,其深层次的成因及其避寒康养效应与价值更值得后续深入研究。

清酒酵母(Saccharomyces sake)WQ3发酵制备S-腺苷甲硫氨酸的研究

从4株清酒酵母中筛选获得S-腺苷甲硫氨酸(SAM)积累量较高的WQ3,对该菌株发酵生产SAM的培养条件和分离纯化进行了研究。通过正交试验,得到的优化培养基组成为:蔗糖8%、胰蛋白胨1.2%、L-甲硫氨酸1%、酵母提取物0.75%、MgSO4.7H2O 0.03%、KH2PO40.4%,优化后摇瓶发酵SAM产量可达到2.67 g/L,比优化前提高了19.7%。通过高氯酸破壁、大孔阴离子交换树脂脱色以及大孔阳离子交换树脂分离小分子化合物,SAM分离纯化的总回收率为69.2%。

从后艺术时代新变与艺术历史流变重新定义艺术作品

后艺术时代的新变之一,是艺术作品两分为核心艺术作品(以审美的物质构成实现审美的目的)和兼性艺术作品(以非审美的物质构成实现审美的目的)。以此视角去看人类艺术历史中艺术作品的划分,呈现为:原始时代和早期文明的前艺术时代的兼性艺术作品,轴心时代以来的兼性艺术作品与核心艺术作品共存,从文艺复兴到19世纪的核心艺术作品,20世纪以来后艺术时代的核心艺术作品与兼性艺术作品的共存。从艺术史整体看,艺术作品在如上两分之后,于兼性艺术作品中又分为两次类:其一是由审美物质构成但服务于非审美的目的,其二是由非审美的物质构成但服务于审美的目的。艺术作品的历史演变为全球化时代重建艺术理论中的艺术作品理论提供了语境基础。

大理苍山来源一株利用农业秸秆生产微生物蛋白(MSCP)菌株的分离、鉴定及发酵条件优化

为筛选出利用农业秸秆高效生产微生物蛋白(MSCP)的菌株并探究其液体发酵最佳条件,达到减少饲料中豆粕蛋白使用的目的,本研究从大理苍山沧浪峰采集土壤进行分离,筛选获得一株能利用秸秆碳源生长的菌株S303。经形态学观察和26S r DNA序列分析来鉴定该菌株,并对其最适秸秆碳源、最适温度、最适pH进行测定,探究该菌在最适液体发酵条件下的微生物蛋白产量。结果表明:筛选到一株高效降解秸秆生产微生物蛋白的菌株,经鉴定为清酒假丝酵母菌株,命名为Candida sake S303。菌株S303的最适发酵碳源为玉米秸秆,最适发酵温度和pH分别为25℃和7,最适发酵周期为14 d。在最佳发酵条件下,2%接种量的微生物蛋白的干重产量为1485.91 mg/L。以上结果预示着菌株S303可以有效利用农业秸秆生产微生物蛋白,其在饲料和食品等方面具有重大应用前景。

社会学视域下中国唯美主义文艺思潮的理论谱系及反思

唯美主义的核心口号是“为艺术而艺术”,其终极追求是在艺术的纯粹形式中获得审美解放。随着西学东渐,唯美主义传播到中国。这一理论思潮在观照中国问题的时候不得不与中国历史事实相结合而经历重新调校,其理论的生成、建构、实践、消解都与中国社会发生着千丝万缕的联系,从而形成中国的唯美主义文艺思潮。社会学视域的分析是认识中国唯美主义文艺思潮理论谱系的重要路径,有利于将中国唯美主义文艺思潮的理论谱系以澄明、敞开的状态呈现于历史面前,有利于丰富对中国唯美主义文艺思潮理论谱系理解的阐释维度。