High-speed penetration of ogive-nose projectiles into thick concrete targets:Tests and a projectile nose evolution model

The majority of the projectiles used in the hypersonic penetration study are solid flat-nosed cylindrical projectiles with a diameter of less than 20 mm.This study aims to fill the gap in the experimental and analytical study of the evolution of the nose shape of larger hollow projectiles under hypersonic penetration.In the hypersonic penetration test,eight ogive-nose AerMet100 steel projectiles with a diameter of 40 mm were launched to hit concrete targets with impact velocities that ranged from 1351 to 1877 m/s.Severe erosion of the projectiles was observed during high-speed penetration of heterogeneous targets,and apparent localized mushrooming occurred in the front nose of recovered projectiles.By examining the damage to projectiles,a linear relationship was found between the relative length reduction rate and the initial kinetic energy of projectiles in different penetration tests.Furthermore,microscopic analysis revealed the forming mechanism of the localized mushrooming phenomenon for eroding penetration,i.e.,material spall erosion abrasion mechanism,material flow and redistribution abrasion mechanism and localized radial upsetting deformation mechanism.Finally,a model of highspeed penetration that included erosion was established on the basis of a model of the evolution of the projectile nose that considers radial upsetting;the model was validated by test data from the literature and the present study.Depending upon the impact velocity,v0,the projectile nose may behave as undistorted,radially distorted or hemispherical.Due to the effects of abrasion of the projectile and enhancement of radial upsetting on the duration and amplitude of the secondary rising segment in the pulse shape of projectile deceleration,the predicted DOP had an upper limit.

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.

Potential of eNose Technology for Monitoring Biological CO_(2) Conversion Processes

Electronic nose(eNose) is a modern bioelectronic sensor for monitoring biological processes that convert CO_(2) into valueadded products, such as products formed during photosynthesis and microbial fermentation. eNose technology uses an array of sensors to detect and quantify gases, including CO_(2), in the air. This study briefly introduces the concept of eNose technology and potential applications thereof in monitoring CO_(2) conversion processes. It also provides background information on biological CO_(2) conversion processes. Furthermore, the working principles of eNose technology vis-à-vis gas detection are discussed along with its advantages and limitations versus traditional monitoring methods. This study also provides case studies that have used this technology for monitoring biological CO_(2) conversion processes. eNose-predicted measurements were observed to be completely aligned with biological parameters for R~2 values of 0.864, 0.808, 0.802, and 0.948. We test eNose technology in a variety of biological settings, such as algae farms or bioreactors, to determine its effectiveness in monitoring CO_(2) conversion processes. We also explore the potential benefits of employing this technology vis-à-vis monitoring biological CO_(2) conversion processes, such as increased reaction efficiency and reduced costs versus traditional monitoring methods. Moreover, future directions and challenges of using this technology in CO_(2) capture and conversion have been discussed. Overall, we believe this study would contribute to developing new and innovative methods for monitoring biological CO_(2) conversion processes and mitigating climate change.

Stability Analysis of Nonlinear Models of Nose Landing Gear Shimmy

Shimmy can reduce the service life of the nose landing gear, affect ride comfort, and even cause fuselage damage leading to aircraft crashes. Taking a light aircraft as the research object, the torsional freedom of landing gear around strut axis and lateral deformation of tire are considered. Since the landing gear shimmy is a nonlinear system, a nonlinear mechanical model of the front landing gear shimmy is established. Sobol index method is proposed to analyze the influence of structural parameters on the stability region of the nose landing gear, and Routh-Huritz criterion is used to verify the reliability of the analysis results of Sobol index method. We analyse the effect of torsional stiffness of strut, caster length, rated initial tire inflation pressure, rake angle, and vertical force on the stability region of theront landing gear. And the research shows that the optimization of the torsional stiffness of the strut and the caster length of the nose landing gear should be emphasized, and the influence of vertical force on the stability region of the nose landing gear should be paid attention to.

DRGs下的腹腔镜结直肠癌NOSES手术改进

目的:探讨在(疾病)诊断相关分类(diagnosis related groups,DRGs)形势下,腹腔镜结直肠癌经自然腔道取标本(NOSES)手术方式改进及其可行性。方法:回顾性分析安阳市肿瘤医院2019年2月至2021年2月实施DRGs的42例改进后的腹腔镜结直肠癌NOSES术,并与同期进行常规腹腔镜结直肠癌手术的238例患者在费用、治疗结果、并发症等方面相比较。结果:NOSES改进组42例患者DRGs控费成功率为95.2%(40/42),与常规腹腔镜组在DRGs费用及近期并发症发生率方面无显著性差异(P>0.05)。结论:腹腔镜结直肠癌NOSES改进手术可以达到DRGs费用标准,手术安全可靠,应用双7号丝线代替部分直线切割闭合器是可行的。

改良抵钉座绑线反穿吻合术用于直肠癌NOSES术中的观察

目的观察改良抵钉座绑线反穿吻合术用于直肠癌NOSES术中的效果。方法选取本院2019年2月到2020年2月的68例直肠癌腹腔镜经自然腔道取标本手术(NOSES术)患者,根据术中不同吻合处理方法将其分为传统组与改良组各34例,传统组应用荷包缝合抵钉座吻合术,改良组应用改良抵钉座绑线反穿吻合术,对比两组的手术指标(手术时间、出血量、初次排气时间、进流食时间、住院时间)、机体应激反应(C反应蛋白、超氧化物歧化酶、丙二醛)以及并发症(切口感染、腹腔感染、吻合口漏)。结果改良组的手术时间与住院时间短于传统组,P<0.05;改良组术后的C反应蛋白、丙二醛水平均低于传统组,且超氧化物歧化酶水平高于传统组,P<0.05;改良组的并发症发生率低于传统组,P<0.05。结论改良抵钉座绑线反穿吻合术用于直肠癌NOSES术中的效果显著,可缩短手术时间,减轻应激反应,且并发症发生率低,值得推广。

常规腹腔镜手术与NOSES术对结直肠癌患者术后康复对比观察

目的分析结直肠癌患者采用常规腹腔镜手术和NOSES术(经自然腔道取标本手术)治疗的临床效果,及对患者术后康复状态的影响。方法选取我院治疗结直肠癌46例患者进行分组,对照组采用常规腹腔镜手术治疗,研究组实施NOSES术进行医治,观察两组手术不同时段的应激反应指标[丙二醛(MDA)、超氧化物歧化酶(SOD)]、疼痛程度(VAS)、生活质量(EORTC QLQ-C30)改善状况,对比两组患者术后并发症发生情况。结果两组间术前SOD、MDA水平、VAS、EORTC QLQ-C30评分与术后并发症发生率对比差异不明显(P>0.05),研究组术后MDA水平,及1 w的VAS评分、EORTC QLQ-C30评分与对照组对比均较低,但术后SOD水平则比对照组高,组间差异比较显著(P<0.05)。结论结直肠癌患者采用经自然腔道取标本手术治疗,可改善患者的应激反应,缓解患者疼痛症状,提高患者的生活质量水平,治疗效果良好,有助于患者术后康复。

基于NOSE算法的在线英语语音交互识别系统设计

语音数据库评价算法和识别函数是影响语音识别率和识别时间的关键因素。本文利用NOSE算法和梅尔频率倒谱系数加窗函数设计了在线英语语音交互识别系统。该系统能够准确、快速的识别英语语音信息,并利用参考数据库进行评价以及专家知识数据库进行语音纠错,极大的提高了识别效率。与同类主流英语语音识别系统相比,该系统在识别率和识别时间上都存在一定的优势。本文设计为英语语音识别技术的开发提供了参考。

浸润性膀胱癌NOSE手术联合乙状结肠原位新膀胱术6例报道

目的探讨浸润性膀胱癌经自然腔道标本取出(NOSE)手术联合乙状结肠原位新膀胱术的可行性及临床疗效。方法6例患者均行腹腔镜下根治性全膀胱切除术,标本经肛门拖出,完全腹腔镜下去除结肠带乙状结肠原位新膀胱术。观察6例患者术后控尿情况及并发症。结果所有患者均按照预期目标完成手术,无中转其他手术方式。6例患者均控尿良好,无明显并发症。结论浸润性膀胱癌NOSE手术联合乙状结肠原位新膀胱术具有微创、并发症少、控尿及储尿功能良好的特点,是一种理想的尿流改道方式。

手术室精细化护理在腹腔镜结直肠癌NOSES患者中的应用

目的:探讨手术室精细化护理在腹腔镜结直肠癌经自然腔道取标本手术(NOSES)患者中的应用效果。方法:将2018年6月1日~2021年12月31日收治的128例腹腔镜结直肠癌NOSES患者随机分为对照组和干预组各64例,对照组实施常规手术室护理,干预组实施手术室精细化护理,比较两组术后护理效果。结果:干预组住院时间短于对照组(P<0.01),排气时间、排便时间、下床活动时间、拔管时间均早于对照组(P<0.05,P<0.01),疼痛评分低于对照组(P<0.05)。结论:精细化护理应用于腹腔镜结直肠癌NOSES患者中可有效提高患者护理质量,促进患者康复。

NOSESⅣ型改良手术联合加速康复理念在乙状结肠癌治疗中的应用1例

探讨通过改良结直肠癌经自然腔道取标本手术(natural orifice specimen extraction surgery,NOSES)无菌无瘤操作的技术要点,使之更能融合加速康复外科(enhanced recovery after surgery,ERAS)其主张术前不进行常规肠道准备等理念。入组2018年7月浙江省台州医院胃肠外科一例乙状结肠癌患者,采取NOSESⅣ型改良手术联合实施加速康复路径。该患者顺利完成手术,手术时间140 min,术中出血量20 mL。术后顺利按快速康复路径恢复饮食,胃肠功能恢复顺利,无相关并发症发生,于6 d内康复出院。从本案例来看,实施NOSES手术联合加速康复理念是可行的,只要在手术操作环节上作出改良,不仅能从根源上最大可能避免腹部切口感染,减小患者手术创伤,减轻患者术后切口疼痛,也让ERAS理念得以实施,并在术后恢复上体现出一定的优势:该患者术后直至出院未应用肠外营养,术后当天即进行全流质饮食,术后当天进行运动,术后出院时间6 d内,术后随访18个月余未见复发,整体上看近期疗效满意,为后续NOSES手术联合加速康复理念研究提供临床资料支持。

类储袋式端侧吻合法在低位直肠癌NOSES术中的应用

目的评估类储袋式端侧吻合法在低位直肠癌NOSES术中的应用效果。方法选取107例直肠癌患者,电子肠镜及病理确诊为肠癌,术前核磁共振确定肿瘤下缘距离肛门3~5 cm,均接受腹腔镜直肠癌NOSES手术,术中采用类储袋式端侧吻合法(A组)52例,采用端端吻合法(B组)55例。比较两组患者术中术后的相关临床参数。结果所有患者手术均安全完成,无术中术后死亡病例。两组相关术前参数和术中参数比较,差异无统计学意义(P>0.05)。A组患者中发生吻合口瘘0例,B组患者中发生吻合口瘘5例(9.1%),A组术后吻合口瘘发生率低于B组(P<0.05)。两组吻合口瘘经保守治疗后均治愈。A组患者术后1、3个月直肠低位前切除综合征的发生率均低于B组(P<0.05)。结论类储袋式端侧吻合法可有效减少术后吻合口瘘和直肠低位前切除综合征的发生,值得推广。

NOSE在结肠直肠恶性肿瘤手术中的应用

结肠直肠外科是一个成熟并不断进步的学科。尤其是近20年,腹腔镜技术在结肠直肠癌的手术中广泛开展。研究表明腹腔镜辅助结肠直肠癌根治术,无论是近期效果还是远期肿瘤根治性都是安全的 [1]。于是业界开始将注意力更多地放在微创和美观上。经自然孔道标本拖出术（natural orifice specimen extraction,NOSE）应运而生。早在1993年,

Analyzing the Flavor Compounds in Chinese Traditional Fermented Shrimp Pastes by HS-SPME-GC/MS and Electronic Nose

Shrimp paste is a type of condiments with high nutritional value.However,the flavors of shrimp paste,particularly the non-uniformity flavors,have limited its application in food processing.In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes,five kinds of typical commercial products were evaluated in this study.The differences in the volatile composition of the five products were investigated.Solid phase micro-extraction method was employed to extract the volatile compounds.GC-MS and electronic nose were applied to identify the compounds,and the data were analyzed using principal component analysis(PCA).A total of 62 volatile compounds were identified,including 8 alcohols,7 aldehydes,3 ketones,7 ethers,7 acids,3 esters,6 hydrocarbons,12 pyrazines,2 phenols,and 7 other compounds.The typical volatile compounds contributing to the flavor of shrimp paste were found as follows:dimethyl disulfide,dimethyl tetrasulfide,dimethyl trisulfide,2,3,5-trimethyl-6-ethyl pyrazine,ethyl-2,5-dimethyl-pyrazine,phenol and indole.Propanoic acid,butanoic acid,furans,and 2-hydroxy-3-pentanone caused unpleasant odors,such as pungent and rancid odors.Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species.These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method,enhance the accuracy of identification,and provide useful information for sensory research and product development.

Rapid Identification of Rice Samples Using an Electronic Nose

Four rice samples of long grain type were tested using an electronic nose (Cyranose-320).Samples of 5 g of each variety of rice were placed individually in vials and were analyzed with the electronic nose unit consisting of 32 polymer sensors.The Cyranose-320 was able to differentiate between varieties of rice.The chemical composition of the rice odors for differentiating rice samples needs to be investigated.The optimum parameter settings should be considered during the Cyranose-320 training process especially for multiple samples,which are helpful for obtaining an accurate training model to improve identification capability.Further,it is necessary to investigate the E-nose sensor selection for obtaining better classification accuracy.A re- duced number of sensors could potentially shorten the data processing time,and could be used to establish an application pro- cedure and reduce the cost for a specific electronic nose.Further research is needed for developing analytical procedures that adapt the Cyranose-320 as a tool for testing rice quality.

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose,SPME-GC-MS and HS-GC-IMS

Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.

Electronic Nose with an Air Sensor Matrix for Detecting Beef Freshness

China is one of the largest meat producing countries in the wodd. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is limited by many factors, and subjectiveness, such as longer time to prepare samples and to test. A sensor matrix was constructed with several separate air sensors, and tests were conducted to detect the freshness of the beef. The results show that the air sensors TGS2610, TGS2600, TGS2611, TGS2620 and TGS2602 made by Tianjin Figaro Electronic Co, Ltd could be used to determine the degree of freshness but TGS2442 is not suitable. This study provides a foundation for designing and making an economical and practical detector for beef freshness.

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and solid-phase microextraction(SPME).A total of 82 volatile compounds were identified,and 3-methyl-butanal,pentanal,hexanal,-xylene,heptanal,limonene,terpinene,octanal,linalool,4-terpinenol,-terpineol,and(E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef.Variation in the content of volatile components produced by different cooking processes was observed.In general,a cooking time of 4 h resulted in optimal flavor quality and stability.Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time.The volatile profiling by TDS-GC–MS and responses from the electronic nose,in combination with multivariate statistical analysis,are a promising tool for control the cooking process of spiced beef.

Effect of Streamlined Nose Length on the Aerodynamic Performance of a 800 km/h Evacuated Tube Train

The aerodynamic resistance of a train running in the open air limits the maximum speed that can be attained by the train.For this reason,evacuated tube trains(ETT)are being considered as valid alternatives to be implemented in the future.The atmosphere in the tube,the so-called blocking ratio and the length of the streamlined nose are the key factors affecting the aerodynamic performances of these trains.In the present work,we investigate evacuated tube trains with different lengths of the streamline nose on the basis of computational fluid dynamics(CFD).The three-dimensional steady compressible Navier-Stokes equations are solved.The running speed of the ETT is 800 km/h and the blocking ratio is 0.2.Results show that with the increase of the streamlined nose length,the aerodynamic drag and lift forces of the head car decrease gradually,and the drag and lift forces of the middle car change slightly.For the tail car,the drag force decreases,whereas the absolute value of the lift force increases.At a speed of 800 km/h,a slight shock wave appears at the rear of the tail car,which affects the aerodynamic forces acting on the train.

Comparison of Algorithms for an Electronic Nose in Identifying Liquors

When the electronic nose is used to identify different varieties of distilled liquors, the pattern recognition algorithm is chosen on the basis of the experience, which lacks the guiding principle. In this research, the different brands of distilled spirits were identified using the pattern recognition algorithms （principal component analysis and the artificial neural network）. The recognition rates of different algorithms were compared. The recognition rate of the Back Propagation Neural Network （BPNN） is the highest. Owing to the slow convergence speed of the BPNN, it tends easily to get into a local minimum. A chaotic BPNN was tried in order to overcome the disadvantage of the BPNN. The convergence speed of the chaotic BPNN is 75.5 times faster than that of the BPNN.