Building the foundations of Thermo-Photo-Electronics became possible only after the correction of thermodynamic errors in the traditional theory of semiconductor Electronics and Photo-Electronics.It is these errors th...Building the foundations of Thermo-Photo-Electronics became possible only after the correction of thermodynamic errors in the traditional theory of semiconductor Electronics and Photo-Electronics.It is these errors that determined the output of the asymptotics of the operating parameters of semiconductor electronic devices,in particular,both the saturation of the limiting clock frequency of processors,and the saturation of the efficiency of both thermoelectric and photoelectric converters.But in semiconductors,although these thermodynamic errors manifested themselves not only in the instrumental,but also in the technological aspect,they could not prohibit semiconductor Electronics itself,unlike Electronics based on other materials.It’s just that a number of qualitative mistakes were made in the theory of semiconductor devices and photo devices.In this work,it is shown that the energy band diagram of semiconductor contacts itself was constructed with a significant omission-without taking into account the temperature force on the contact.At the same time,because of the incorrect calculation of currents according to the outdated formulas of Richardson-Langmuir-Deshman,there were also PROHIBITIONS.So the practitioners compensated for the errors of the theory with“empirical corrections”.So electronics engineers often made devices not according to a strict theory(which simply did not exist until now),but on a hunch and according to empirical local laws.And only the correction of the historical mistakes made it possible to expand the phenomenology of the description of processes in a Solid Body,on the basis of which it is possible to make calculations of highly efficient elements of Photo-Thermo-Electronics.展开更多
The purpose of this paper is to propose and study local spline approximation methods for singular product integration,for which;i)the precision degree is the highest possible using splint approximation; ii) the nodes ...The purpose of this paper is to propose and study local spline approximation methods for singular product integration,for which;i)the precision degree is the highest possible using splint approximation; ii) the nodes fan be assumed equal to arbitrary points,where the integrand function f is known; iii) the number of the requested evaluations of f at the nodes is low,iv) a satisfactory convergence theory can be proved.展开更多
SHANXI MATUREVINEGAR Vinegar is an indispensable condimentin people’s daily life.In cooking,add somevinegar to the vegetables to protect the vitaminsin them from being spoiled,and vinegar canbe used in cooking fish a...SHANXI MATUREVINEGAR Vinegar is an indispensable condimentin people’s daily life.In cooking,add somevinegar to the vegetables to protect the vitaminsin them from being spoiled,and vinegar canbe used in cooking fish and meat to展开更多
This study presents the development of high strength concrete (HSC) that has been made more sustainable by using both local materials from central Texas and recycled concrete aggregate (RCA), which has also been obtai...This study presents the development of high strength concrete (HSC) that has been made more sustainable by using both local materials from central Texas and recycled concrete aggregate (RCA), which has also been obtained locally. The developed mixtures were proportioned with local constituents to increase the sustainable impact of the material by reducing emissions due to shipping as well as to make HSC more affordable to a wider variety of applications. The specific constituents were: limestone, dolomite, manufactured sand (limestone), locally available Type I/II cement, silica fume, and recycled concrete aggregate, which was obtained from a local recycler which obtains their product from local demolition. Multiple variables were investigated, such as the aggregate type and size, concrete age (7, 14, and 28-days), the curing regimen, and the water-to-cement ratio (w/c) to optimize a HSC mixture that used local materials. This systematic development revealed that heat curing the specimens in a water bath at 50℃ (122oF) after demolding and then dry curing at 200℃ (392oF) two days before testing with a w/c of 0.28 at 28-days produced the highest compressive strengths. Once an optimum HSC mixture was identified a partial replacement of the coarse aggregate with RCA was completed at 10%, 20%, and 30%. The results showed a loss in compressive strength with an increase in RCA replacement percentages, with the highest strength being approximately 93.0 MPa (13,484 psi) at 28-days for the 10% RCA replacement. The lowest strength obtained from an RCA-HSC mixture was approximately 72.9 (MPa) (10,576 psi) at 7-days. The compressive strengths obtained from the HSC mixtures containing RCA developed in this study are comparable to HSC strengths presented in the literature. Developing this innovative material with local materials and RCA ultimately produces a novel sustainable construction material, reduces the costs, and produces mechanical performance similar to prepackaged, commercially, available construction building materials.展开更多
The brand construction of agricultural products is a necessary path for agricultural development and an effective way to enhance the added value and market competitiveness of agricultural products.How to do a good job...The brand construction of agricultural products is a necessary path for agricultural development and an effective way to enhance the added value and market competitiveness of agricultural products.How to do a good job in building agricultural product brands under the background of rural revitalization?This paper takes the honeysuckle industry in Mashan County,Nanning as a case study for comprehensive analysis,forming a driving force for the high-quality development of characteristic agricultural industries.展开更多
Abstract In this paper we investigate the quasi-shadowing property for C1 random dynamical sys-terns on their random partially hyperbolic sets. It is shown that for any pseudo orbit {xk}+∞ -∞ on a random partially ...Abstract In this paper we investigate the quasi-shadowing property for C1 random dynamical sys-terns on their random partially hyperbolic sets. It is shown that for any pseudo orbit {xk}+∞ -∞ on a random partially hyperbolic set there exists a "center" pseudo orbit {Yk}+∞ -∞ shadowing it in the sense that yk+l is obtained from the image of yk by a motion along the center direction. Moreover, when the random partially hyperbolic set has a local product structure, the above "center" pseudo orbit{yk}+∞ -∞ can be chosen such that yk+1 and the image of yk lie in their common center leaf.展开更多
Objectives:Thermal processes,such as refining and frying,result in the formation of trans fatty acids(TFAs)in edible oils or fats.Concerning the detrimental effect of TFAs on human health,milk fat samples of cow,buffa...Objectives:Thermal processes,such as refining and frying,result in the formation of trans fatty acids(TFAs)in edible oils or fats.Concerning the detrimental effect of TFAs on human health,milk fat samples of cow,buffalo,and goat are collected in order to elucidate TFAs accumulation during thermal processing.Methods:The increased amount of TFAs due to heating is analyzed by attenuated total reflection-Fourier transform infrared(ATR-FTIR)spectroscopy in conjunction with second-derivative treatment and gas chromatographic(GC)analysis.Results:The total amount of TFAs has been increased from 7.71 to 8.25 per cent for cow milk fat,7.12 to 7.82 per cent for buffalo milk fat,and from 6.82 to 7.61 per cent for goat milk fat on heating the samples to 125°C-175°C as predicted by GC.Conclusions:Local food products fried in these milk fats are hence very harmful to human health.These results demonstrate that thermally induced TFAs in milk fats are closely related to the process temperature and time,which should be considered to reduce the formation of TFAs during thermal treatment.展开更多
文摘Building the foundations of Thermo-Photo-Electronics became possible only after the correction of thermodynamic errors in the traditional theory of semiconductor Electronics and Photo-Electronics.It is these errors that determined the output of the asymptotics of the operating parameters of semiconductor electronic devices,in particular,both the saturation of the limiting clock frequency of processors,and the saturation of the efficiency of both thermoelectric and photoelectric converters.But in semiconductors,although these thermodynamic errors manifested themselves not only in the instrumental,but also in the technological aspect,they could not prohibit semiconductor Electronics itself,unlike Electronics based on other materials.It’s just that a number of qualitative mistakes were made in the theory of semiconductor devices and photo devices.In this work,it is shown that the energy band diagram of semiconductor contacts itself was constructed with a significant omission-without taking into account the temperature force on the contact.At the same time,because of the incorrect calculation of currents according to the outdated formulas of Richardson-Langmuir-Deshman,there were also PROHIBITIONS.So the practitioners compensated for the errors of the theory with“empirical corrections”.So electronics engineers often made devices not according to a strict theory(which simply did not exist until now),but on a hunch and according to empirical local laws.And only the correction of the historical mistakes made it possible to expand the phenomenology of the description of processes in a Solid Body,on the basis of which it is possible to make calculations of highly efficient elements of Photo-Thermo-Electronics.
基金Work sponsored by"Ministero dell' University"CNR of Italy
文摘The purpose of this paper is to propose and study local spline approximation methods for singular product integration,for which;i)the precision degree is the highest possible using splint approximation; ii) the nodes fan be assumed equal to arbitrary points,where the integrand function f is known; iii) the number of the requested evaluations of f at the nodes is low,iv) a satisfactory convergence theory can be proved.
文摘SHANXI MATUREVINEGAR Vinegar is an indispensable condimentin people’s daily life.In cooking,add somevinegar to the vegetables to protect the vitaminsin them from being spoiled,and vinegar canbe used in cooking fish and meat to
文摘This study presents the development of high strength concrete (HSC) that has been made more sustainable by using both local materials from central Texas and recycled concrete aggregate (RCA), which has also been obtained locally. The developed mixtures were proportioned with local constituents to increase the sustainable impact of the material by reducing emissions due to shipping as well as to make HSC more affordable to a wider variety of applications. The specific constituents were: limestone, dolomite, manufactured sand (limestone), locally available Type I/II cement, silica fume, and recycled concrete aggregate, which was obtained from a local recycler which obtains their product from local demolition. Multiple variables were investigated, such as the aggregate type and size, concrete age (7, 14, and 28-days), the curing regimen, and the water-to-cement ratio (w/c) to optimize a HSC mixture that used local materials. This systematic development revealed that heat curing the specimens in a water bath at 50℃ (122oF) after demolding and then dry curing at 200℃ (392oF) two days before testing with a w/c of 0.28 at 28-days produced the highest compressive strengths. Once an optimum HSC mixture was identified a partial replacement of the coarse aggregate with RCA was completed at 10%, 20%, and 30%. The results showed a loss in compressive strength with an increase in RCA replacement percentages, with the highest strength being approximately 93.0 MPa (13,484 psi) at 28-days for the 10% RCA replacement. The lowest strength obtained from an RCA-HSC mixture was approximately 72.9 (MPa) (10,576 psi) at 7-days. The compressive strengths obtained from the HSC mixtures containing RCA developed in this study are comparable to HSC strengths presented in the literature. Developing this innovative material with local materials and RCA ultimately produces a novel sustainable construction material, reduces the costs, and produces mechanical performance similar to prepackaged, commercially, available construction building materials.
文摘The brand construction of agricultural products is a necessary path for agricultural development and an effective way to enhance the added value and market competitiveness of agricultural products.How to do a good job in building agricultural product brands under the background of rural revitalization?This paper takes the honeysuckle industry in Mashan County,Nanning as a case study for comprehensive analysis,forming a driving force for the high-quality development of characteristic agricultural industries.
基金supported by NSFC(Grant Nos.11371120 and 11771118)supported by Fundamental Research Funds for the Central University,China(Grant No.20720170004)
文摘Abstract In this paper we investigate the quasi-shadowing property for C1 random dynamical sys-terns on their random partially hyperbolic sets. It is shown that for any pseudo orbit {xk}+∞ -∞ on a random partially hyperbolic set there exists a "center" pseudo orbit {Yk}+∞ -∞ shadowing it in the sense that yk+l is obtained from the image of yk by a motion along the center direction. Moreover, when the random partially hyperbolic set has a local product structure, the above "center" pseudo orbit{yk}+∞ -∞ can be chosen such that yk+1 and the image of yk lie in their common center leaf.
文摘Objectives:Thermal processes,such as refining and frying,result in the formation of trans fatty acids(TFAs)in edible oils or fats.Concerning the detrimental effect of TFAs on human health,milk fat samples of cow,buffalo,and goat are collected in order to elucidate TFAs accumulation during thermal processing.Methods:The increased amount of TFAs due to heating is analyzed by attenuated total reflection-Fourier transform infrared(ATR-FTIR)spectroscopy in conjunction with second-derivative treatment and gas chromatographic(GC)analysis.Results:The total amount of TFAs has been increased from 7.71 to 8.25 per cent for cow milk fat,7.12 to 7.82 per cent for buffalo milk fat,and from 6.82 to 7.61 per cent for goat milk fat on heating the samples to 125°C-175°C as predicted by GC.Conclusions:Local food products fried in these milk fats are hence very harmful to human health.These results demonstrate that thermally induced TFAs in milk fats are closely related to the process temperature and time,which should be considered to reduce the formation of TFAs during thermal treatment.