太赫兹波计算鬼成像:原理和展望

本文立足于太赫兹波成像领域近年来备受关注的研究热点—太赫兹波计算鬼成像,首先回顾了鬼成像从量子到经典再到计算的历史过程,然后阐述了计算鬼成像的数学原理,随后综述了计算鬼成像在太赫兹波段的发展历程,及其在超衍射分辨成像、石墨烯光电导成像、太赫兹光谱成像等方面的应用,并在最后展望了太赫兹波计算鬼成像的发展前景:计算鬼成像作为一种成像手段,可以绕开在太赫兹频段缺乏经济高效的焦面阵列式探测器的难题,但目前的成像帧率还难以满足快速成像的应用需求,相信在未来随着器件性能的提升和成像算法的优化,其成像帧率可以得到大幅提升。     

Synthesis of Cellulose-Based Macromolecular Coupling Agent and its Utilization in Poly (butylene succinate)/Wood Flour Composites

A long fatty side chain was introduced into the macromolecule of hydroxyethyl cellulose (HEC) via esterification reaction. The hydrophobicity of hydroxyethyl cellulose lauric acid ester (HECLAE) was enhanced in comparison with HEC. The obtained HECLAE was used as macromolecular coupling agent in poly (butylene succinate)/wood flour composites and exhibited a positive influence on improving the mechanical performance of composites. Besides, HECLAE plays a role as a hydrophobic agent in composites. A significant increase in storage modulus (E’) was observed upon the incorporation of treated wood flour. SEM images showed that the dispersion of treated wood flour in PBS matrix was improved.     

Investigation on milling force of thin-walled workpiece considering dynamic characteristics of workpiece

Journal of Mechanical Science and Technology - The idea of integral calculus is used in traditional milling force prediction methods. In the traditional method, the milling cutter is divided into...     

A quarter century of wine pigment discovery

The red grape berry pigments, anthocyanins, were characterized in the early 20th century, but investigations of wine pigments were stymied during that era. The question of their identity was a major challenge for wine chemists. A number of techniques showed that the pigments were polymeric in nature. Some structures were postulated by mid-century based on reactions between anthocyanins and condensed tannin, and later postulated wine pigments were observed in model reactions. Some related compounds were then observed in wine. By the end of the 20th century, the ionization of non-volatiles for mass spectrometry opened the door to these compounds. In addition, a new class of compounds was observed, the pyranoanthocyanins, a product of fermentation and aging metabolites with anthocyanins. These compounds possess the pigment stability to SO₂ and pH change that is characteristic of aged red wine. Aging experiments show a dynamic situation with shifts in the population of pigment classes over time. The very large number of diverse pigments explains why it has been so difficult to answer the century-old question of the structure of wine pigments. Our current understanding is founded on the use of mass spectral analysis using electrospray and related ionization techniques over the last 25 years. Future progress will rely on more sophisticated analysis of this very complex mixture of substances. © 2019 Society of Chemical Industry