探讨加强质量监督管理提高电网安全水平

电网的安全水平主要取决于其使用产品的质量是否过关。如果产品的质量较好，则能建造出优质的电网，电网的安全水平便会随之提高。因此，应加强对产品质量的监督管理，从而提高电网的安全水平。我们可建立质量监督管理系统，及时抽检出质量不过关的产品，从而消除电网运行过程中潜在的安全隐患。     

Adaptive pixel-block based background subtraction using low-rank and block-sparse matrix decomposition

Multimedia Tools and Applications - We present three stages of a novel backgrounds subtraction method in this paper: a new pixel-block based randomized arrangement is utilized to preprocess all the...     

Study on the removal of olefins from naphtha by clay loaded with trifluoromethanesulfonic acid

Journal of Porous Materials - In this work, a trifluoromethanesulfonic acid (TFOH) modified clay (TFOH-Clay) was developed for the removal of trace olefins in heavy naphtha. 5%TFOH-Clay can...     

Comprehensiveness and uniqueness of commercial databases and open access systems

Scientometrics - In this study, scholarly communication systems provided by commercial services and open access systems are examined on the basis of the comprehensiveness and uniqueness of their...     

Finding high-impact interdisciplinary users based on friend discipline distribution in academic social networking sites

Scientometrics - Specialized academic social networking sites are gaining popularity in scientific communication. A huge volume of interdisciplinary information is generated when researchers from...     

基于衰变链计算的裂变产物缓发γ能谱分析

在军控核查技术中，缓发γ能谱是核材料的“指纹”。为计算和分析铀裂变产物的缓发γ能谱，本文将各种类型的衰变链简化为基态线性链和激发态线性链，推导了零时前后各级核素数目的变化公式，建构了计算缓发γ射线能谱的C语言程序代码，并通过实验对理论推导进行了验证。通过分析几种核素的缓发γ射线计数发现，计算结果与实验数据吻合较好。     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.