IRS辅助的SWIPT系统中基于能效优先的波束成形设计与优化

以智能反射面(intelligent reflecting surface,IRS)辅助的无线携能通信(simultaneous wireless information and power transfer,SWIPT)系统为背景,研究了该系统中基于能效优先的多天线发送端有源波束成形与IRS无源波束成形联合设计与优化方法。以最大化接收端的最小能效为优化目标,构造在发送端功率、接收端能量阈值、IRS相移等多约束下的非线性优化问题,用交替方向乘子法(alternating direction method of multipliers,ADMM)求解。采用Dinkelbach算法转化目标函数,通过奇异值分解(singular value decomposition,SVD)和半定松弛(semi-definite relaxation,SDR)得到发送端有源波束成形向量。采用SDR得到IRS相移矩阵与反射波束成形向量。结果表明,该系统显著降低了系统能量收集(energy harvesting,EH)接收端的能量阈值。当系统总电路功耗为?15 dBm时,所提方案的用户能效为300 KB/J。当IRS反射阵源数与发送天线数均为最大值时,系统可达最大能效。     

Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism

The present work was conducted to illustrate the mechanism of gel formation of myofibrillar proteins (MPs) under different microwave heating times. The results showed that the denaturation enthalpy (ΔH) of the MPs significantly decreased when the heating time increased from 3 to 9 s and then completely disappeared as the heating time progressed, indicating that the MPs gradually denatured and subsequently aggregated with increasing heating time, which was further verified by the changes in the secondary structure, electrophoretic bands, and gel properties (e.g., water holding capacity and textural profiles) of the MPs. Microstructural images indicated that the MP gel formed under 12 s had the most compact network, indicating that extended microwave heating time could induce quality deterioration of MP gels. Moreover, the hydrophobic forces, electrostatic forces, and disulphide bonds of the MPs gradually intensified with increasing microwave heating time, suggesting that both non-covalent and covalent bonds could promote molecular denaturation and subsequent aggregation of MPs. In addition, correlation analysis revealed that the changes in the molecular conformation of MPs induced by different microwave heating times could effectively regulate the formation of MP gels and their related properties.     

CFETR水冷陶瓷增殖剂包层模块产氚率实验验证

水冷陶瓷增殖剂（WCCB）包层作为中国聚变工程试验堆（CFETR）候选包层之一，承担着氚增殖、核热提取、屏蔽等重要涉核功能，其中子学设计的可靠性直接影响CFETR氚自持目标的实现。为验证中子学设计工具，即MCNP和FNEDL3.0数据库，在WCCB包层中子学设计中的可靠性，基于研制出的WCCB包层模块，在DT中子环境下开展中子学实验，对以产氚率（TPR）为代表的中子学参数进行了模拟值（C）和实验值（E）对比分析。结果表明，模块中轴线位置处TPR的C/E为0.97?1.08，而模块边缘位置处TPR的C/E为0.65?0.82；模块钛酸锂层边缘区197Au（n，γ）198Au反应率的C/E为0.72?0.90，表明模块边缘区存在非期望的散射中子，导致该区TPR模拟值和实验值偏离较大。     

Evaluation of the PSMA-Binding Ligand 212Pb-NG001 in Multicellular Tumour Spheroid and Mouse Models of Prostate Cancer

Radioligand therapy targeting the prostate-specific membrane antigen (PSMA) is rapidly evolving as a promising treatment for metastatic castration-resistant prostate cancer. The PSMA-targeting ligand p-SCN-Bn-TCMC-PSMA (NG001) labelled with ²¹²Pb efficiently targets PSMA-positive cells in vitro and in vivo. The aim of this preclinical study was to evaluate the therapeutic potential of ²¹²Pb-NG001 in multicellular tumour spheroid and mouse models of prostate cancer. The cytotoxic effect of ²¹²Pb-NG001 was tested in human prostate C4-2 spheroids. Biodistribution at various time points and therapeutic effects of different activities of the radioligand were investigated in male athymic nude mice bearing C4-2 tumours, while long-term toxicity was studied in immunocompetent BALB/c mice. The radioligand induced a selective cytotoxic effect in spheroids at activity concentrations of 3–10 kBq/mL. In mice, the radioligand accumulated rapidly in tumours and was retained over 24 h, while it rapidly cleared from nontargeted tissues. Treatment with 0.25, 0.30 or 0.40 MBq of ²¹²Pb-NG001 significantly inhibited tumour growth and improved median survival with therapeutic indexes of 1.5, 2.3 and 2.7, respectively. In BALB/c mice, no signs of long-term radiation toxicity were observed at activities of 0.05 and 0.33 MBq. The obtained results warrant clinical studies to evaluate the biodistribution, therapeutic efficacy and toxicity of ²¹²Pb-NG001.     

淀粉预糊化温度对肉粉肠品质特性的影响和机制研究

绿豆淀粉的预糊化是肉粉肠区别于其他熏煮香肠的关键加工工艺，因此，预糊化淀粉的温度对产品的品质至关重要。本研究将绿豆淀粉分别用75、85、95 ℃的热水进行预糊化后制备肉粉肠，探讨不同的预糊化温度对产品品质和淀粉糊化度（Degree of Starch Gelatinization，DSG）的影响。实验结果表明，随着预糊化淀粉温度的升高，肉粉肠的DSG和乳化稳定性显著增加（P<0.05），蒸煮损失显著降低（P<0.05），且大量自由水向不易流动水转变。同时，随预糊化淀粉温度的增加，肉粉肠的硬度、回复性、弹性、脆性、咀嚼性、致密性和亮度值（Lightness，L*）均显著增加（P<0.05），促进产品最终品质的形成。总体可接受评分在95 ℃的预糊化温度时达到最高（P<0.05）。此外，聚类分析（Hierarchical Cluster Analysis，HCA）结果表明，95 ℃的预糊化温度对肉粉肠的品质特性有上调的影响。综上所述，95 ℃是提高肉粉肠品质的最佳预糊化淀粉温度。