QUALITY FACTOR AND MICROSLIPPING OF FATIGUE CRACKS IN THIN PLATES AT RESONANT VIBRATION
微凸体干涉机制英语
微凸体干涉机制英语Microasperity interference is a fascinating phenomenon that occurs when two surfaces with tiny protrusions come into contact. These protrusions, or microasperities, can cause all sorts of interesting effects, from increased friction to changes in surface adhesion.In the world of tribology, microasperity interference is often seen as a nuisance, as it can lead to wear and tear. But when viewed through the lens of creativity, these tiny imperfections actually have the potential to open up new areas of research. For instance, engineers are exploring ways to utilize these microasperities to create unique surface textures that enhance lubrication or reduce noise.The study of microasperity interference is not just about physics and mechanics. It's also about understanding how materials interact at the nanoscale. This requires a multidisciplinary approach, blending knowledge from fieldslike materials science, surface engineering, and tribology.One fascinating aspect of microasperity interference is how it can affect the performance of mechanical components. Even the smallest imperfections can have a significant impact on friction, wear, and the overall lifespan of a component. By understanding and controlling these microasperities, engineers can design more efficient and durable systems.In the future, as we continue to push the boundaries of technology, microasperity interference will become an even more important topic of research. As we build smaller and more complex devices, the role of these tiny imperfections will become increasingly significant. Who knows, maybe one day we'll even be able to harness the power of microasperity interference to create entirely new types of materials and devices.。
USP401225药典的验证中英文对照
VALIDATION OF COMPENDIAL PROCEDURES药典方法的验证Test procedures for assessment of the quality levels of pharmaceutical articles are subject to various requirements. According to Section 501 of the Federal Food, Drug, and Cosmetic Act, assays and specifications in monographs of the United States Pharmacopeia and the National Formulary constitute legal standards. The Current Good Manufacturing Practice regulations [21 CFR 211.194(a)] require that test methods, which are used for assessing compliance of pharmaceutical articles with established specifications, must meet proper standards of accuracy and reliability. Also, according to these regulations [21 CFR 211.194(a)(2)], users of analytical methods described in USP NF are not required to validate the accuracy and reliability of these methods, but merely verify their suitability under actual conditions of use. Recognizing the legal status of USP and NF standards, it is essential, therefore, that proposals for adoption of new or revised compendial analytical procedures be supported by sufficient laboratory data to document their validity.用于评估药品质量的检验方法需要满足不同的要求。
Cai_2001_Comparison-of--solid-pmicroextraction-for-the-determination-of-volatile-flavor-components
930 (2001) 1–7Journal of Chromatography A,/locate/chromaComparison of simultaneous distillation extraction and solid-phase microextraction for the determination of volatile flavor componentsa,b b a,b ,*Jibao Cai ,Baizhan Liu ,Qingde SuaDepartment of Chemistry ,University of Science and Technology of China ,Hefei ,230026,PR ChinabResearch Center of Tobacco Science ,University of Science and Technology of China ,Hefei ,230052,PR ChinaReceived 6April 2001;received in revised form 28June 2001;accepted 28June 2001AbstractTraditional simultaneous distillation extraction (SDE)and solid-phase microextraction (SPME)techniques were compared for their effectiveness in the extraction of volatile flavor compounds from various mustard paste samples.Each method was used to evaluate the responses of some analytes from real samples and calibration standards in order to provide sensitivity comparisons between the two techniques.Experimental results showed traditional SDE lacked the sensitivity needed to evaluate certain flavor volatiles,such as 1,2-propanediol.Dramatic improvements in the extraction ability of the SPME fibers over the traditional SDE method were noted.Different SPME fibers were investigated to determine the selectivity of the various fibers to the different flavor compounds present in the mustard paste samples.Parameters that might affect the SPME,such as the duration of absorption and desorption,temperature of extraction,and the polarity and structure of the fiber were investigated.Of the various fibers investigated,the PDMS–DVB fiber proved to be the most desirable for these analytes.©2001Elsevier Science B.V .All rights reserved.Keywords :Solid-phase microextraction;Simultaneous distillation extraction;Mustard paste;Volatile organic compounds;Flavor compounds1.Introductionformed.Several extraction and concentration meth-ods have been used;among them are liquid–liquid The determination of volatile components in a extraction [2],liquid–liquid extraction with ultra-mixture is a process widely used in many disciplines,sound [3],simultaneous stream distillation extraction such as environmental,food,forensic,fragrance,oil,[4],solid-phase extraction [5],and other techniques pharmaceutical and polymer analysis.The method of [6,7].The main reason for extraction is to obtain a choice for many of these analyses is simultaneous more concentrated samples,to eliminate interfering distillation extraction (SDE)[1]followed by GC or substances and to improve detection limits for spe-GC–MS analysis.Extraction and concentration are cific compounds.usually necessary before analysis by GC is per-Solid-phase microextraction (SPME)[13]is a relatively new technique that is able to address the need for concentrating the analytes in the headspace *Corresponding author.Tel.:186-551-360-6642;fax:186-[8].SPME uses a small (1-cm long)piece of fused 551-360-3388.E -mail address :qdsu@ (Q.Su).silica,on which a liquid phase,similar to a GC0021-9673/01/$–see front matter ©2001Elsevier Science B.V .All rights reserved.PII:S0021-9673(01)01187-6930 (2001) 1–72J.Cai et al./J.Chromatogr.Astationary phase,has been coated to absorb the waterbath maintained at30,50and708C,respective-desired analytes and concentrate them on thefiber.ly,to optimize temperature of extraction.The vial The selectivity of the extraction of target analytes in was submerged only as far as necessary to submerge the gaseous phase can be significantly altered the solid phase of the sample,to help keep the SPME through the use of different liquid phase on thefiberfiber cool,which is a desired condition for SPME.[9].This is because as the temperature of thefiber Mustard paste,which is usually served as a spice increases,the partition coefficient decreases[10]. for foodflavoring,has become increasingly popular.The SPME holder was secured and thefiber extend-The main ingredients of mustard paste are Brassica ed into the headspace,and thefiber was equilibrated nigra and Brassica alba seeds.The most predomi-for20,40and60min,respectively,to optimize the nant constituent of Brassica nigra is allyl isothio-time of extraction.Thefiber was then retracted, cyanate,which accounts for more than90%of the removed from the vial,and placed immediately into total volatile compounds.The most predominant the injector of the GC at2508C.Injection was constituent of Brassica alba is sinalbin disulfide.accomplished by extending thefiber in the heated Consequently,the analysis of the volatileflavor inlet for3,5and7min,to optimize the time of compounds in mustard paste can identify the mustard desorption,while the injector operated in the splitless varieties.mode for2min.The additional time of exposuretime in the injector port allowed thefiber to becleaned of any compounds that may not be desorbed 2.Materials and methods in the initial minute.Preliminary studies indicatedthat the above procedure allowed for reproducible, 2.1.Materials quantitative transfer of target analytes into the injec-tor port of the GC–MS.Mustard pastes(made in Japan)were purchasedfrom a local supermarket.The mustard paste is2.3.Sampling conditions of SDEcomposed of mustard,sorbitol,corn oil,salt,water,artificialflavor,xanthan gum,turmeric,and artificialSimultaneous distillation–solvent extraction was color(FD&C Yellow no.5,FD&C Blue no.1).Thecarried out in a microversion apparatus,as described components of the standard solutions were all pur-elsewhere[11].Dichloromethane(chromatography-chased from Sigma(St.Louis,MO,USA).Standardgrade reagent,Merck)and n-tetradecane were used solutions were used to optimize GC–MS and SPMEas solvent and internal standard,respectively.For conditions.All solutions were stored at48C.each extraction,10g of mustard paste and250mldistilled water were placed in a500-mlflask,30ml 2.2.Sampling conditions of SPMEdichloromethane was placed in a50-mlflask,streamdistillation was stopped after2h,while the solvent For the SPME determinations,a SPME holder andextraction was continued for a further15min.The threefibers(100-m m PDMS,65-m m PDMS–DVBextract was concentrated to 1.0ml at558C by and65-m m CW–DVB)were used(Supelco,Belle-Kuderna-Danish apparatus(NE-1,Japan).The in-fonte,PA,USA).Thefibers were conditioned underjection volume was2.0m l with a split ratio of20:1. helium at2908C for4–5h prior to use.BetweenA series of three consecutive extractions was per-uses,fibers were kept sealed from ambient air byformed on different aliquots of mustard pastes in inserting the tip of the SPME needle into a smallorder to evaluate the repeatability of SDE method. piece of septum to prevent accidental contamination.The sampling procedure involved placing2–3g ofsample into a20-ml vial and sealing with a screwtop 2.4.Condition of GC–MSseptum-containing cap.The SPME needle was theninserted through the septum and suspended in the Autosystem TurboMass GC–MS(Perkin-Elmer, headspace of the vial.The vial was placed in a USA)was used.A30m30.25mm Supelco-wax930 (2001) 1–73J.Cai et al./J.Chromatogr.Aquartz capillary column(Supelco,Bellefonte,PA, 3.Results and discussionUSA)with0.25-m mfilm thickness was used toresolve the volatiles with the following temperature parison of SDE and headspace SPME programming:initial oven temperature was608C,techniquekept for2min;then was raised to2408C at48C/min,and kept at2408C for15min.Helium was used as As shown in Table1,traditional SDE technique carrier gas with column head pressure at10kPa.could extract all the volatileflavor compounds of Programming split/splitless(PSS)injector tempera-mustard paste,except for1,pared ture was at2508C.In SPME analysis,the I.D.of the with SPME,SDE could also extract high-molecular-injection liner was1.5mm;the desorption time was mass and low volatility compounds such as oleic 5min in splitless mode;and the time of the splitless acid,9-hexadecenoic acid and palmitic acid in was2min.In the analysis of SDE extract,the I.D.of volatileflavor compounds of mustard paste.So the the injection liner was4.0mm;the split ratio was traditional SDE technique seemed more comprehen-20:1,and the amount of injection was2m l.The sive but less sensitive to trace rge temperature of the GC–MS transfer line was2508C.amounts of furfural and furfural alcohol were found The MS was operated at1708C in the electron in the SDE extracts,perhaps arising from pyrolysis impact mode(70eV),scanning from m/z33to350or hydrolysis during the SDE process.In fact,if in0.3s with an0.2-s interval time of the scan;the these compounds were mustard paste volatileflavor voltage of the photoelectric multiplier tube(PMT)components,they should easily be extracted by was230V.The mass spectral identifications of the SPME.However,they were found only in SDE volatiles were carried out by comparing to the extracts.Representative TIC chromatograms of vola-NIST98(National Institute of Standards and Tech-tileflavor compounds from mustard pastes are shown nology,Gaithersburg,MD,USA)mass spectral in Fig. pared with SDE,SPME showed library as well as to the Wiley6.0(Wiley,New York,enormous advantages:simplicity,rapid solvent-free NY,USA)mass spectral library.extraction,low cost,little interference,no apparentTable1GC–MS identification of mustard paste volatiles and peak area percentagesPeak t Compound name Peak area(%)Rno.(min)100-m m65-m m65-m m SDEPDMS CW–DVB PDMS–DVB1 5.081-Propene,3,3-thiobis0.0220.0130.0170.009 28.10Thiocyanic acid,methyl ester0.0160.0270.0210.011 313.56Allyl isothiocyanate98.5863.6293.2498.84 413.83Furfural ND ND ND0.081 514.20Diallyl disulfide0.0220.0080.0130.012 617.50Methyl allyl trisulfide0.0140.0120.0130.006 717.881,2-Propanediol 1.12835.77 3.125ND 819.87Furfural alcohol ND ND ND0.125 923.37Diallyl trisulfide0.0150.0140.0140.005 1026.93Butylated hydroxyl toluene0.0700.0130.0410.011 1128.475-Methyl-tetrahydrothiophen-2-one0.0510.3300.1950.014 1231.25Ethanol,1-methoxy-,benzoate0.0090.0410.0270.011 1334.722-Phenylethyl isothiocyanate0.0140.0210.0160.012 1449.67Palmitic acid ND ND ND0.508 1550.619-Hexadecenoic acid ND ND ND0.799 1650.90Oleic acid ND ND ND 1.522 ND,not determined.930 (2001) 1–7 4930 (2001) 1–75J.Cai et al./J.Chromatogr.ATable2Repeatability of SPME(n55)and SDE(n53)Peak Compound name RSD(%)no.100m m65m m65m m SDECW–DVB PDMS PDMS–DVB11-Propene,3,3-thiobis 6.23 3.71 6.74 2.032Thiocyanic acid,methyl ester 5.768.73 4.73 3.743Allyl isothiocyanate8.64 3.52 2..22 1.614Furfural––– 3.495Diallyl disulfide 5.66 5.758.08 2.536Methyl allyl trisulfide–8.779.24 3.6871,2-Propanediol 4.60 4.207.99–8Furfural alcohol––– 1.369Allyl trisulfide7.919.72 3.29 2.2710Butylated hydroxyl toluene 5.817.55 5.82 3.52115-Methyl-tetrahydrothiophen-2-one9.557.44 4.29 2.4512Ethanol,1-methoxy-,benzoate7.91 4.75 6.48 1.45132-Phenylethyl isothiocyanate 6.689.148.89 2.3714Palmitic acid––– 3.09159-Hexadecenoic acid––– 1.3416Oleic acid––– 2.15–,not determined.21less than0.3m g l for most of analytes.The aqueous layer at thefiber-gas interface increased relative standard deviation(RSD)is better than9%.with increasing temperature,so that more analytes This method was applied to a food sample(mustard were absorbed at higher temperature if equilibrium paste)using an external calibration.had not been reached.The decreasing absorptionwith increasing temperature at708C was presumably 3.2.1.Extraction temperature due to the distribution constant decreasing with The extraction temperature profile obtained using increasing temperature.The absorption process was a PDMS–DVBfiber is shown in Fig.2.Optimum exothermic,thus lowing the temperature increased extraction efficiency was achieved at508C.The the distribution constant at equilibrium.In practical lower absorption of most analytes at308C was due to applications when the extraction was stopped before the decreased rate of diffusion of the analytes.The reaching the equilibrium,not only thermodynamic rate of diffusion of the analytes through the static but also kinetic aspects became important.An ex-traction temperature of508C was selected for thisstudy using the threefibers,because this temperaturewas relatively easily maintained,and the improve-ment in sensitivity at higher temperature was notnecessary.3.2.2.Extraction timeThe extraction time profile obtained using PDMS–DVBfiber is shown in Fig.3.For the PDMS–DVBfiber,the equilibrium condition for the absorption ofthe most analytes was almost reached after40min.Factors that influenced the equilibration period wereinvestigated by Pawliszyn and co-workers[13–15].The equilibration rate was limited by(1)the masstransfer rate of the analytes through a thin static Fig.2.Extraction temperature profile for65-m m PDMS–DVBfiber.Extraction time,40min;desorption time,5min.aqueous layer at thefiber-gas interface,(2)the930 (2001) 1–76J.Cai et al./J.Chromatogr.A3.2.parison of differentfibersThree differentfibers were evaluated to determinewhichfiber most effectively extractedflavor volatilesfrom mustard paste samples.Thefibers that wereused to extract analytes from the headspace ofaliquots of the same sample for comparison of therelative extraction effectiveness were100-m mPDMS,65-m m CW–DVB and65-m m PDMS–DVB,respectively.The results of the experiments on thesethreefibers are summarized in Fig.5.These resultsshow that,of thefibers evaluated,the PDMS–DVBfiber proved to be the most effective in extractingflavor volatiles overall,followed by the PDMSfiber,then the CW–DVBfiber.Therefore,the65-m m Fig. 3.Extraction time profile for65-m m PDMS–DVBfiber.Extraction temperature,508C;desorption time,5min.PDMS–DVBfiber was used for all subsequentcomparison experiments.The PDMS–DVBfiber was distribution constant of thefiber coating and(3)the chosen as a representative to investigate the duration thickness and kinds of thefiber coating.Extraction of absorption and desorption,temperature of absorp-periods of40min were chosen for the threefibers tion,detection of limits,and the precision of SPME since it was approximately equivalent to the time in this investigation.required to run GC in this experiment.The PDMS–DVBfiber performed the most effec-tive extractions,for this analysis,because thefiber 3.2.3.Desorption time coating was composed of a mixed coating containing The desorption time profile obtained using the PDMS,a liquid phase that favored the absorption of PDMS–DVBfiber is shown in Fig.4.A desorption nonpolar analytes,as well as DVB,a porous solid period of5min was enough to desorb the analytes that favored the adsorption of the more polar ana-from the PDMS–DVBfiber(temperature of the GC lytes.There was little difference between the PDMS injection port,2508C).So a desorption period of5fiber and the PDMS–DVBfiber in extracting the min was used for the threefibers(temperature of the nonpolar analytes(butylated hydroxytoluene),but GC injection port,2508C).No carryover of any the more polar disulfide and trisulfide were extracted, volatileflavor component was observed.on average,three times better by the PDMS–DVBFig. 4.Desorption time profile for65-m m PDMS–DVBfiparison of100-m m PDMS,65-m m PDMS–DVB and Extraction temperature,508C;extraction time,40min.65-m m CW–DVBfibers.930 (2001) 1–77J.Cai et al./J.Chromatogr.Afiber as measured by peak area.The CW–DVBfiber,sitivity allowed fast,accurate determinations of which was more selective towards polar analytes,didflavor compounds and easy performance of analyses. show enhanced extraction effectiveness of the polar Consequently,SPME was suitable for simple,rapid, analytes,but was less effective with the nonpolar routine screening,while SDE was used for proper analytes.quantitative analysis.Profiling of different mustard paste samples were3.2.5.Repeatability performed.Differentfibers were investigated withA series offive consecutive extractions were the bestfiber found to be65-m m PDMS–DVB.The performed on different aliquots of mustard pastes in optimal parameters for SPME sampling were also order to evaluate the repeatability of the headspace investigated.SPME(HS-SPME)method.The precision of theHS-SPME method was good and the RSD valueswere between2.22and9.72%for all the11volatile Referencesflavor compounds in mustard paste(Table2).[1]A.Orav,T.Kailas,M.Liiv,Chromatography43(1996)215.3.3.Mustard pastes determined by SPME–GC–MS[2]D.Martinez,F.Borrul,M.Calull,J.Chromatogr.A827(1998)105.[3]T.Hankemeier,S.J.Kok,R.J.J.Vreuls,U.A.Th.Brinkman,J. In total,11volatile compounds in mustard pasteChromatogr.A841(1999)75.were identified,which accounts for99%of TIC peak[4]A.J.Nunez,J.M.H.Bemelman,J.Chromatogr.294(1984) area as shown in Table1.The four methods made up361.[5]T.Hankemeier,E.Hooijschuur,R.J.J.Vreuls,U.A.Th.Brink-one another and validated mutually.Since allylman,T.Visser,J.High Resolut.Chromatogr.21(1998)341. isothiocyanate was the main volatile constituents of[6]M.D.Burford,S.B.Hawthorne,ler,J.Chromatogr. the mustard pastes(Table1),the main ingredient ofA685(1994)79.the mustard pastes was Brassica nigra seeds.[7]B.Gawdzik,T.Matynia,Chromatography38(1994)643.[8]Z.Zhang,M.Yang,J.Pawliszyn,Anal.Chem.66(1994)844A.[9]X.Yang,T.Pepard,LC–GC13(1995)882.4.Conclusions[10]Z.Zhang,J.Pawliszyn,Anal.Chem.67(1995)34.[11]M.Godefroot,P.Sandra,M.Verzele,J.Chromatogr.203 Traditional SDE analysis of volatile compounds is(1981)325.a widely used technique.However,for many analy-[12]C.L.Arthur,L.Killam,K.Buchhliz,J.Pawliszyn,J.Berg,Anal.Chem.64(1992)1960.ses,the SDE method lacked the sensitivity and[13]C.L.Arthur,J.Pawliszyn,Anal.Chem.62(1990)2145. convenience needed to perform adequately.SPME[14]D.Louch,S.Motlagh,J.Pawliszyn,Anal.Chem.64(1992) had the ability to perform these analyses where SDE1187.fell parison of SDE and SPME showed[15]D.W.Potter,J.Pawliszyn,J.Chromatogr.625(1992)247. that SPME determinations offlavor compounds[16]D.C.Garcia,S.Magnaghi,M.Reinchenbacher,K.Danzer,J.High Resolut.Chromatogr.19(1996)257.were,on average,more sensitive under the con-ditions employed in this study.The increased sen-。
脂溶性荧光染料测定微生物油脂的研究进展
第7卷 第1期 新 能 源 进 展Vol. 7 No. 12019年2月ADVANCES IN NEW AND RENEWABLE ENERGYFeb. 2018* 收稿日期:2018-07-17 修订日期:2018-08-05基金项目:国家自然科学基金项目(21606229,51378486);广州市珠江科技新星专项项目(201610010014,201806010107);中科院可再生能源重点实验室基金项目(Y707j41001)† 通信作者:陈新德,E-mail :chenxd@ ;黄 超,E-mail :huangchao@文章编号:2095-560X (2019)01-0085-08脂溶性荧光染料测定微生物油脂的研究进展*赵 成1,4,陈雪芳1,2,3,熊 莲1,2,3,郭海军1,2,3,黄前霖1,4,黄 超1,2,3†,陈新德1,2,3†(1. 中国科学院广州能源研究所,广州 510640;2. 中国科学院可再生能源重点实验室,广州 510640; 3. 广东省新能源和可再生能源研究开发与应用重点实验室,广州 510640;4. 中国科学院大学,北京 100049)摘 要:微生物油脂因生产不受气候、季节影响,占地少,所需人力较少等优点,被认为是生物柴油的理想原料。
不同种类的油脂微生物的脂质含量差别较大,因此,高效筛选油脂含量高的微生物菌株是开发微生物油脂资源的关键问题,而如何分析、测定微生物的油脂含量是筛选高油脂含量菌株不可缺少的步骤。
荧光分析法具有速度快、污染少、可原位测定等优势正逐渐取代传统氯仿/甲醇重量分析方法,被广泛应用于定性定量分析微生物油脂。
本文综述了脂溶性荧光染料(以尼罗红与BODIPY 505/515为主)测定微生物油脂的研究进展,以及其应用中存在的问题,并提出了未来改进该方法的研究思路。
关键词:荧光探针;尼罗红;BODIPY 505/515;微生物油脂 中图分类号:TK6 文献标志码:A doi :10.3969/j.issn.2095-560X.2019.01.009Research Progress of Determining Microbial Lipid byLiposoluble Fluorescent ProbeZHAO Cheng 1,4, CHEN Xue-fang 1,2,3, XIONG Lian 1,2,3, GUO Hai-jun 1,2,3,HUANG Qian-Lin 1,4, HUANG Chao 1,2,3, CHEN Xin-de 1,2,3(1. Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510640, China;2. CAS Key Laboratory of Renewable Energy, Guangzhou 510640, China;3. Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development, Guangzhou 510640, China;4. University of Chinese Academy of Sciences, Beijing 100049, China)Abstract: Microbial lipid was deemed as an ideal raw material to produce biodiesel, possessing characteristics of no limit of season and climate, occupation less land space and manpower, etc. The lipid contents vary with different strains, so the key factor for developing the source of microbial lipid is to screen the microbial species with high lipid content. The essential step for screening the strains with high lipid content is to analyze and measure the lipid content of microorganism. Fluorescent method, which is quick, less pollution, measuring in stiu, have been applied to analyze microbial lipid qualitatively and quantitatively, is now gradually replacing the traditional gravimetric method by chloroform/methyl. This review narrated the development and some problems of microbial lipid analyzed by liposoluble fluorescent probe (mianly Nile red and BODIPY 505/515). Also, some research means for developing this method were put forward. Key words: fluorescent probe; Nile red; BODIPY 505/515; microbial lipid0 引 言微生物油脂[1]是微藻、酵母、真菌、细菌等微生物在体内合成的甘油酯,其组成与植物油脂类似。
差速器外文翻译英语
Failure analysis of an automobile differential pinion shaftAbstractDifferential is used to decrease the speed and to provide moment increase for transmitting the movement coming from the engine to the wheels by turning it according to the suitable angle in vehicles and to provide that inner and outer wheels turn differently. Pinion gear and shaft at the entrance are manufactured as a single part whereas they are in different forms according to automobile types. Mirror gear which will work with this gear should become familiar before the assembly. In case of any breakdown, they should be changed as a pair. Generally, in these systems there are wear damages in gears. The gear inspected in this study has damage as a form of shaft fracture.In this study, failure analysis of the differential pinion shaft is carried out. Mechanical characteristics of the material are obtained first. Then, the microstructure and chemical compositions are determined. Some fractographic studies are carried out to asses the fatigue and fracture conditions.Keywords: Differential; Fracture; Power transfer; Pinion shaft1. IntroductionThe final-drive gears may be directly or indirectly driven from the output gearing of the gearbox. Directly driven final drives are used when the engine and transmission units are combined together to form an integral construction. Indirectly driven final drives are used at the rear of the vehicle being either sprung and attached to the body structure or unsprung and incorporated in the rear-axle casing. The final-drive gears are used in the transmission system for the following reasons [1]:(a) to redirect the drive from the gearbox or propeller shaft through 90°and,(b) to provide a permanent gear reduction between the engine and the driving road-wheels.In vehicles, differential is the main part which transmits the movement coming from the engine to the wheels. On a smooth road, the movement comes to both wheels evenly. The inner wheel should turn less and the outer wheel should turn more to do the turning without lateral slipping and being flung. Differential, which is generally placed in the middle part of the rear bridge, consists of pinion gear, mirror gear, differential box, two axle gear and two pinion spider gears.A schematic illustration of a differential is given in Fig. 1. The technical drawing of the fractured pinion shaft is also given in Fig. 2. Fig. 3 shows the photograph of the fractured pinion shaft and the fracture section is indicated.In differentials, mirror and pinion gear are made to get used to each other during manufacturing and the same serial number is given. Both of them are changed on condition that there are any problems. In these systems, the common damage is the wear of gears [2–4]. In this study, the pinion shaft of the differential of aminibus has been inspected. The minibus is a diesel vehicle driven at the rear axle and has a passenger capacity of 15 people. Maximum engine power is 90/4000 HP/rpm, and maximum torque is 205/1600 Nm/rpm. Its transmission box has manual system (5 forward, 1 back). The damage was caused by stopping and starting the minibus at a traffic lights. In this differential, entrance shaft which carries the pinion gear wasbroken. Various studies have been made to determine the type and possible reasons of the damage.These are:studies carried out to determine the material of the shaft;studies carried out to determine the micro-structure;studies related to the fracture surface.There is a closer photograph of the fractured surfaces and fracture area in Fig. 4. The fracture was caused by taking out circular mark gear seen in the middle of surfaces.Fig. 1. Schematic of the analysed differential.Fig. 2. Technical drawing of the analysed pinion shaftFig. 3. The picture of the undamaged differential pinion analysed in the studyFig. 4. Photographs of failed shaft2. Experimental procedureSpecimens extracted from the shaft were subjected to various tests including hardness tests and metallographic and scanning electron microscopy as well as the determination of chemical composition. All tests were carried out at room temperature.2.1. Chemical and metallurgical analysisChemical analysis of the fractured differential material was carried out using a spectrometer. The chemical composition of the material is given in Table 1. Chemical composition shows that the material is a low alloy carburising steel of the AISI 8620 type.Hardenability of this steel is very low because of low carbon proportion. Therefore, surface area becomes hard and highly enduring, and inner areas becomes tough by increasing carbon proportion on the surface area with cementation operation. This is the kind of steel which is generally used in mechanical parts subjected do torsion and bending. High resistance is obtained on the surface and high fatigue endurance value can be obtained with compressive residual stress by making the surface harder [5–7].In which alloy elements distribute themselves in carbon steels depends primarily on the compound- and carbide-forming tendencies of each element. Nickel dissolves in the a ferrite of the steel since it has less tendency to form carbides than iron. Silicon combines to a limited extent with the oxygen present in the steel to form nonmetallicinclusions but otherwise dissolves in the ferrite. Most of the manganese added to carbon steels dissolves in the ferrite. Chromium, which has a somewhat stronger carbide-forming tendency than iron, partitions between the ferrite and carbide phases. The distribution of chromium depends on the amount of carbon present and if other stronger carbide-forming elements such as titanium and columbium are absent. Tungsten and molybdenum combine with carbon to form carbides if there is sufficient carbon present and if other stronger carbide-forming elements such as titanium and columbium are absent. Manganese and nickel lower the eutectoid temperature [8].Preliminary micro structural examination of the failed differential material is shown in Fig. 5. It can be seen that the material has a mixed structure in which some ferrite exist probably as a result of slow cooling and high Si content. High Si content in this type of steel improves the heat treatment susceptibility as well as an improvement of yield strength and maximum stress without any reduction of ductility [9].If the microstructure cannot be inverted to martensite by quenching, a reduction of fatigue limit is observed.Table 1Chemical analysis of the pinion gear material (wt%)Fe C Si Mn P S Cr Mo Ni 96.92 0.235 0.252 0.786 0.044 0.016 0.481 0.151 0.517 and fracture surfaces.Fig. 5. Micro structure of the material (200·).There are areas with carbon phase in Fig. 5(a). There is the transition boundary of carburisation in Fig. 5(b) and (c) shows the matrix region without carburisation. As far as it is seen in these photographs, the piece was first carburised, then the quenching operation was done and than tempered. This situation can be understood from blind martensite plates.2.2. Hardness testsThe hardness measurements are carried out by a MetTest-HT type computer integrated hardness tester. The load is 1471 N. The medium hardness value of the interior regions is obtained as 43 HRC. Micro hardness measurements have been made to determine the chance of hardness values along the cross-section because of the hardening of surface area due to carburisation. The results of Vickers hardness measurement under a load of 4.903 N are illustrated in Table 2.2.3. Inspection of the fractureThe direct observations of the piece with fractured surfaces and SEM analyses are given in this chapter. The crack started because of a possible problem in the bottom of notch caused the shaft to be broken completely. The crack started on the outer part, after some time it continued beyond the centre and there was only a little part left. And this part was broken statically during sudden starting of the vehicle at the traffic lights. As a characteristic of the fatigue fracture, there are two regions in the fractured surface. These are a smooth surface created by crack propagation and a rough surface created by sudden fracture. These two regions can be seen clearly for the entire problem as in Fig. 4. The fatigue crack propagation region covers more than 80% of the cross-section.Table 2Micro hardness values Distance from surface (lm) 50 100 200 400 CenterValues HV (4903N) 588 410 293 286 263Fig.Fig. 6. SEM image of the fracture surface showing the ductile shear.Fig. 7. SEM image of the fracture surface showing the beach marks of the fatigue crack propagation.Shaft works under the effect of bending, torsion and axial forces which affect repeatedly depending on the usage place. There is a sharp fillet at level on the fractured section. For this reason, stress concentration factors of the area have been determined. Kt = 2.4 value (for bending and tension) and Kt = 1.9 value (for torsion) have been acquired according to calculations. These are quite high values for areas exposed to combined loading.These observations and analysis show that the piece was broken under the influence of torsion with low nominal stresses and medium stress concentration [10].The scanning electron microscopy shows that the fracture has taken place in a ductile manner (Fig. 6). There are some shear lips in the crack propagation region which is a glue of the plastic shear deformations. Fig. 7 shows the beach marks of the fatigue crack propagation. The distance between any two lines is nearly 133 nm.3. ConclusionsA failed differential pinion shaft is analysed in this study. The pinion shaft is produced from AISI 8620 low carbon carburising steel which had a carburising, quenching and tempering heat treatment process. Mechanical properties, micro structural properties, chemical compositions and fractographic analyses are carried out to determine the possible fracture reasons of the component. As a conclusion, the following statements can be drawn:The fracture has taken place at a region having a high stress concentration by a fatigue procedure under a combined bending, torsion and axial stresses having highly reversible nature.The crack of the fracture is initiated probably at a material defect region at the critical location.The fracture is taken place in a ductile manner.Possible later failures may easily be prevented by reducing the stress concentration at the critical location.AcknowledgementThe author is very indebted to Prof. S. Tasgetiren for his advice and recommendations during the study.H. Bayrakceken / Engineering Failure Analysis 13 (2006) 1422–1428References[1] Heisler H. Vehicle and engine technology. 2nd ed. London: SAE International; 1999.[2] Makevet E, Roman I. Failure analysis of a final drive transmission in off-road vehicles. Eng Failure Anal 2002;9:579–92.[3] Orhan S, Aktu¨rk N. Determination of physical faults in gearbox through vibration analysis. J Fac Eng Arch Gazi University2003;18(3):97–106.[4] Tas getiren S, Aslantas K, Ucun I. Effect of press-fitting pressure on the fatigue damages of root in spur gears. Technol Res: EJMT2004;2:21–9.[5] Nanawarea GK, Pableb MJ. Failures of rear axle shafts of 575 DI tractors. Eng Failure Anal 2003;10:719–24.[6] Aslantas K, Tas getiren S. A study of spur gear pitting formation and life prediction. Wear 2004;257:1167–75.[7] Savas V, O¨zek C. Investigation of the distribution of temperature on a shaft with respect to the deflection. Technol Res: EJMT2005;1:33–8.[8] Smith FW. Principles of materials science and engineering. 3rd ed. USA: McGraw-Hill Series; 1996. p. 517–18.[9] ASM metal handbook, vol. 1. Properties and selection, irons, steels, and high performance alloys; 1991.[10] V oort GFV. Visual examination and light microscopy. ASM handbook metallography and microstructures. Materials Park(OH): ASM International; 1991. p. 100–65.。
某型舰载电子产品小子样可靠性评估研究
现代电子技术Modern Electronics TechniqueJan. 2024Vol. 47 No. 22024年1月15日第47卷第2期0 引 言在装备研制过程中,产品可靠性评估经常会遇到不同环境条件下可靠性信息折算与综合问题,解决这类问题的关键是确定产品的环境因子[1‐5]。
本文通过引入环境因子的概念,将不同环境条件下产生的试验数据通过环境因子进行折合,转化为同一环境条件下的数据信息进行分析。
环境因子法可以有效综合产品不同环境下的可靠性信息,使可利用的可靠性数据信息更加充分,可靠性评估结果更加准确。
环境因子指的是装备在某种环境条件下的可靠性特征量与基准环境条件下的可靠性特征量之比,主要用来对产品在不同环境下的可靠性信息进行折算与综合[6]。
目前,对环境因子的研究方法基本可分为基于统计推断和基于预计技术两类[7]。
本文提出一种基于手册预计法的环境因子计算方法,该方法的基本思路是根据预计手册中提供的元件数据计算电子设备在不同环境下的失效率,根据一定的计算原则来获得相应的环境DOI :10.16652/j.issn.1004‐373x.2024.02.016引用格式:刘超然,李天辰,李磊,等.某型舰载电子产品小子样可靠性评估研究[J].现代电子技术,2024,47(2):85‐88.某型舰载电子产品小子样可靠性评估研究刘超然1, 李天辰2, 李 磊2, 王 陶1, 吴超云1(1.广电计量检测集团股份有限公司, 广东 广州 510656; 2.中国人民解放军92578部队, 北京 100161)摘 要: 可靠性评估是对产品可靠性水平进行评价,对产品可靠性要求进行验证的重要方法与手段。
为解决装备研制过程中遇到的小子样可靠性评估问题,引入环境因子和信息融合的概念,提出一种确定环境因子的方法和步骤。
首先,给出指数分布产品基于手册预计法的环境因子计算方法和步骤;然后,结合工程实例展示了产品环境因子具体的计算过程;最后,借助环境因子达到了不同环境条件下可靠性数据信息融合的目的,实现了产品的可靠性综合评估,解决了产品小子样可靠性评估的问题。
室间质评 英语
室间质评英语Quality assurance and quality control are essential components of any analytical laboratory's operations. One crucial aspect of this is interlaboratory quality assessment, also known as proficiency testing or external quality assessment. This process involves the systematic evaluation of a laboratory's performance by comparing its results with those of other participating laboratories, often for the analysis of the same or similar samples.The primary purpose of interlaboratory quality assessment is to ensure the reliability and comparability of analytical data produced by different laboratories. It provides an objective means of evaluating a laboratory's competence and identifying any potential sources of error or bias in its analytical methods and procedures. By participating in such programs, laboratories can demonstrate their technical competence, identify areas for improvement, and ultimately enhance the overall quality of their analytical services.One of the key benefits of interlaboratory quality assessment is its ability to identify systematic errors or biases in a laboratory'sanalytical processes. When a laboratory's results deviate significantly from the consensus or reference values, it can indicate the presence of issues such as instrument calibration problems, method implementation errors, or sample handling difficulties. By identifying and addressing these problems, laboratories can improve the accuracy and precision of their analytical results, which is crucial for making informed decisions based on the data.Moreover, interlaboratory quality assessment programs often provide participants with valuable feedback and guidance on improving their analytical performance. Detailed reports on the results, including statistical analysis and comparisons to other participating laboratories, can help laboratories pinpoint areas for improvement and implement corrective actions. This feedback can be particularly valuable for laboratories that are new to a particular analytical technique or are trying to expand their scope of testing.In addition to improving the reliability of analytical data, interlaboratory quality assessment can also have broader benefits for the laboratory and its clients. Participation in such programs can demonstrate a laboratory's commitment to quality and technical competence, which can be an important factor in securing accreditation, gaining regulatory approval, or attracting new clients. This can ultimately enhance the laboratory's reputation and credibility within the industry, leading to increased trust andconfidence in the services it provides.The process of interlaboratory quality assessment typically involves the following key steps:1. Enrollment: Laboratories interested in participating in an interlaboratory quality assessment program register with the organizing body, which may be a professional association, regulatory agency, or independent provider of proficiency testing services.2. Sample distribution: The organizing body prepares and distributes test samples to the participating laboratories. These samples are designed to mimic the types of samples the laboratories would typically analyze, and may contain known or unknown analyte concentrations.3. Analysis: Participating laboratories analyze the test samples using their standard analytical procedures and methods, and report the results back to the organizing body within a specified timeframe.4. Data analysis: The organizing body collects and analyzes the reported results, typically using statistical methods to determine the consensus or reference values for the analytes in the test samples. This allows for the evaluation of each laboratory's performance in comparison to the overall group.5. Feedback and reporting: The organizing body provides detailed feedback to the participating laboratories, including information on their performance, any deviations from the consensus or reference values, and suggestions for improvement. This feedback is usually in the form of a comprehensive report.6. Corrective actions: Laboratories that perform poorly in the interlaboratory quality assessment are expected to investigate the root causes of their deviations and implement appropriate corrective actions to improve their analytical performance.The success of an interlaboratory quality assessment program depends on the active participation and engagement of the laboratories involved. Laboratories must be committed to the process, willing to learn from the feedback provided, and proactive in implementing corrective actions to continuously improve their analytical capabilities.In conclusion, interlaboratory quality assessment is a crucial component of quality assurance in analytical laboratories. By comparing their performance to that of their peers, laboratories can identify and address potential sources of error, enhance the reliability of their analytical data, and ultimately improve the quality of the services they provide to their clients. Participation in suchprograms is not only beneficial for the individual laboratory but also contributes to the overall integrity and credibility of the analytical community as a whole.。
超声对高浓度大豆分离蛋白结构和酶解产物抗氧化活性的影响
徐晨晨,杨志艳,祝宝华,等. 超声对高浓度大豆分离蛋白结构和酶解产物抗氧化活性的影响[J]. 食品工业科技,2023,44(24):95−102. doi: 10.13386/j.issn1002-0306.2023020306XU Chenchen, YANG Zhiyan, ZHU Baohua, et al. Effects of Ultrasound on the Structure of High Concentrations of Soybean Protein Isolate and the Antioxidant Activity ofEnzymatic Products[J]. Science and Technology of Food Industry, 2023, 44(24): 95−102. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020306· 研究与探讨 ·超声对高浓度大豆分离蛋白结构和酶解产物抗氧化活性的影响徐晨晨1,杨志艳1,祝宝华1,李晓晖1,2,3, *(1.上海海洋大学食品学院,上海 201306;2.上海水产品加工及贮藏工程技术研究中心,上海 201306;3.农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海 201306)摘 要:本文探究超声技术对高浓度大豆分离蛋白(soybean protein isolate ,SPI )结构及其酶解产物抗氧化活性的影响。
通过SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE )、傅里叶变换红外光谱、荧光光谱和荧光探针分析超声对高浓度下大豆分离蛋白分子结构的影响,以及对酶解产物中多肽含量和分子量、游离氨基酸组成及抗氧化活性的影响。
结果表明,在一定超声条件下,SPI 一级结构不变,但高浓度(16%)SPI 经超声处理后会引起蛋白其他结构特性的改变。
指南的方法质量学评价
指南的方法质量学评价I believe that evaluating the quality of guidelines is a crucial aspect of ensuring that they are effective and trustworthy for users. 指南的质量评价是确保它们对用户有效且可信的关键因素。
High-quality guidelines are an essential resource for healthcare providers, researchers, policy makers, and patients seeking evidence-based information and recommendations. 高质量的指南对于寻求基于证据的信息和建议的医疗提供者、研究人员、政策制定者和患者来说是一个必不可少的资源。
Various methods have been developed to evaluate the quality of guidelines, such as the AGREE II instrument, which assesses the methodological rigour and transparency of guideline development. 已经开发了各种方法来评估指南的质量,比如AGREE II工具,该工具评估指南开发的方法学严谨性和透明度。
This is important because high-quality guidelines should be based on the best available evidence and developed through a rigorous and transparent process. 这是重要的,因为高质量的指南应该基于最佳可获得的证据,并通过严谨和透明的过程开发。
自动调节的袜子作文英语
自动调节的袜子作文英语Title: The Revolution of Self-Adjusting Socks。
In the realm of wearable technology, innovation knows no bounds. Among the latest marvels to grace the market are self-adjusting socks, a revolutionary fusion of comfort and convenience. These socks epitomize the seamless integration of technology into everyday attire, promising wearers a hassle-free experience from dawn till dusk.At first glance, the concept of self-adjusting socks may seem trivial. After all, how much difference can a pair of socks make in the grand scheme of things? However, delve deeper, and one uncovers a myriad of benefits that redefine the very essence of comfort.First and foremost, self-adjusting socks eliminate the perennial annoyance of slipping and bunching. Traditional socks, with their one-size-fits-all approach, often fail to conform to the unique contours of an individual's feet.This discrepancy inevitably leads to discomfort, as wearers find themselves constantly readjusting their socks throughout the day. Enter self-adjusting socks, equipped with state-of-the-art sensors and micro-adjustment mechanisms. These socks possess the remarkable ability to adapt to the wearer's foot size and shape in real-time, ensuring a snug yet gentle fit that remains consistent regardless of movement.Furthermore, self-adjusting socks boast advanced moisture-wicking properties, a godsend for those plagued by sweaty feet. By actively regulating temperature and moisture levels, these socks keep feet feeling fresh and dry even during the most strenuous of activities. Gone are the days of soggy socks and unpleasant odors, replaced instead by a sensation of airy lightness that enhances overall comfort.But perhaps the most groundbreaking feature of self-adjusting socks lies in their compatibility with smart devices. Through seamless Bluetooth connectivity, wearers can now monitor and optimize their sock-wearing experiencelike never before. A dedicated mobile app provides real-time insights into foot health metrics such as pressure points, temperature, and moisture levels. Armed with this invaluable data, users can fine-tune their sock preferences with precision, ensuring optimal comfort and performance with every step.Moreover, the integration of artificial intelligence algorithms takes self-adjusting socks to new heights of sophistication. By analyzing user behavior and environmental factors, these socks can anticipate and adapt to changing conditions on the fly. Whether it's adjusting the level of cushioning during a long hike or providing targeted support during intense workouts, these socks intuitively cater to the wearer's needs without requiring manual intervention.Beyond the realm of personal comfort, self-adjusting socks also hold promise in various professional fields. Athletes, for instance, stand to benefit immensely from the enhanced performance and injury prevention afforded by these intelligent garments. By optimizing foot mechanicsand reducing the risk of blisters and abrasions, self-adjusting socks enable athletes to push their limits with confidence, unlocking new levels of achievement in their respective disciplines.Similarly, individuals in occupations that demand long hours of standing or walking can enjoy newfound relief from fatigue and discomfort. Whether it's nurses on their rounds or retail workers on their feet all day, the ergonomic design and adaptive capabilities of self-adjusting socks offer a welcome reprieve from the strains of prolonged standing.In conclusion, the advent of self-adjusting socks heralds a paradigm shift in the world of footwear. By seamlessly blending cutting-edge technology with timeless comfort, these socks elevate the everyday act of sock-wearing to an art form. From personalized fit tointelligent performance optimization, they epitomize the convergence of form and function in the modern age. As we stride boldly into the future, let us embrace thetransformative potential of self-adjusting socks and step into a world where comfort knows no bounds.。
手工制品产品质量保证英语作文
手工制品产品质量保证英语作文In today's fast-paced and industrialized world, the art of craftsmanship and the quality of handmade products often go unnoticed. However, the significance of thesetraditional skills and the attention to detail they entail cannot be overstated. Handmade products, by virtue of their unique character and craftsmanship, offer a level ofquality assurance that is often lacking in mass-produced goods.Craftsmanship is the skilled workmanship that is put into making something by hand, often using traditional techniques and methods. It involves meticulous attention to detail, precision, and a deep understanding of the materials and processes involved. This dedication to excellence is reflected in the finished product, which often exceeds the standards of machine-made alternatives. One of the key factors in ensuring the quality of handmade products is the use of high-quality materials. Craftsmen and craftswomen often source their materials locally, ensuring that they are of the highest possible quality. This attention to detail extends to every aspectof the production process, from selecting the raw materials to the final stages of finishing and packaging.Another important aspect of quality assurance in handmade products is the personal touch and attention to detail that each craftsperson brings to their work. Each product is a unique creation, made with care and attention by someone who takes pride in their craft. This personal investment in the product ensures that it meets the highest standards of quality and durability.Moreover, handmade products often undergo rigorous testing and quality control measures to ensure their durability and reliability. Craftsmen and craftswomen are constantly refining their techniques and processes to ensure that their products can withstand the test of time. This commitment to continuous improvement and innovation is another testament to the quality assurance that is inherent in handmade products.In addition to these factors, the story behind each handmade product adds a unique layer of quality. Each product is a testament to the craftsperson's skill, experience, and dedication. It represents hours of hardwork, trial and error, and a deep understanding of the craft. This narrative adds value to the product, making it more than just a physical object; it becomes a keepsake, a piece of art, and a connection to the past.In conclusion, the quality assurance of handmade products is rooted in the craftsmanship, attention to detail, use of high-quality materials, personal touch, rigorous testing, and the story behind each creation. In a world where mass production and automation are becoming increasingly common, it is important to appreciate the value and uniqueness of handmade products. They are not just objects; they are representations of human skill, creativity, and dedication.**手工制品的产品质量保证**在当今快节奏和工业化的世界中,手工艺和手工制品的质量往往被忽视。
微波技术在环境治理领域的应用研究
1引言随着科学技术的发展,环境治理成为社会关注的热点。
例如,废水处理可分为两种方式,一种是生化处理,另一种是物化处理。
在环境保护中,微波技术发挥很大的作用,不仅耗能量低,还能避免二次污染,受到环境保护行业的青睐。
近年来,在环境污染治理中微波技术得到广泛应用,微波处理技术具有良好的催化作用和穿透作用,同时,还能灭杀微生物。
技术操作比较方便,处理时间短,不会发生二次污染,具有很大的应用潜力。
2微波技术在环境治理中应用的基本原理及影响因素2.1微波技术在环境治理中应用的基本原理近年来,微波诱导氧化技术在环境工程中广泛应用,尤其是在水处领域中的应用。
例如,气体中的二氧化硫、一氧化碳等有害气体的消除,降解土壤中有机污染物以及溶液中有机污染物[1]。
微波是指频率为300MHz~300GHz的电磁波,这种技术与传统的加热技术相比,微波加热具有选择性、物料内外同步加热均匀等特性优势。
对于微波加热的机理通常有三种说法,每一种说法都会产生不同的作用。
第一种说法,磁性物质能够在微波的作用下发生变化,这种变化有效迟滞作用热能。
第二种说法,极性分子受到微波电磁场的影响,将杂乱无章的分子随之快速改变方向,加快分子运动。
分子或原子的电子发生偏移,在一定程度上导致偶极子发生运动,呈现正负极性。
因为电磁场变化的频率比较高,加快分子的摆动,分子之间产生摩擦。
第三种说法,微波磁场出现导电性材料,会出现电流。
在微波辐射作用下,介质的加热效应使内部整体加热,介质内部基本上不会存在温度的梯度,所以证明介质是均匀加热的[2]。
2.2微波技术在环境治理中应用的影响因素工业生产过程中,随着微波技术的出现,世界上诞生了第一台多功能微波炉,并且在水处理领域中取得良好的应用效果。
近年来,在环境治理领域中,结合微波先进技术,可以对土地净化,对固体废弃物、废气、废水等进行处理。
但是在实施阶段,微波技术会受到很多因素的影响;第一,频率。
在微波加热的过程中,频率越高,加热速度就会越快,波长就越短,穿透能力就越小。
质量分析英语作文
质量分析英语作文Quality analysis is essential in any industry. It helps to ensure that products and services meet the required standards and specifications. Without proper quality analysis, there is a risk of defects and errors that can lead to customer dissatisfaction and financial losses.One of the key aspects of quality analysis is testing. This involves conducting various tests and experiments to determine the performance, reliability, and durability of a product. Testing helps to identify any potential issues or weaknesses that need to be addressed before the product is released to the market.Another important aspect of quality analysis is inspection. This involves examining and evaluating the product or service to ensure that it meets the necessary requirements. Inspection helps to identify any non-conformities or deviations from the standards, allowing for corrective actions to be taken.Quality analysis also involves the use of statistical tools and techniques to analyze data and identify trends and patterns. This helps to identify areas for improvement and to make informed decisions about the quality of the product or service.In addition, quality analysis involves the implementation of quality management systems and processes to ensure that quality standards are consistently met. This includes the establishment of quality control measures, continuous monitoring and evaluation, and the implementation of corrective and preventive actions.Overall, quality analysis is an essential part of ensuring that products and services meet the required standards and specifications. It helps to identify and address any issues or weaknesses, leading to improved customer satisfaction and business performance.。
关于教师质量评估的英语作文
关于教师质量评估的英语作文Title: The Importance of Teacher Quality EvaluationIntroductionIn recent years, there has been a growing emphasis on the importance of evaluating the quality of teachers in schools. Teacher quality evaluation plays a crucial role in ensuring the effectiveness of teaching and learning, as well as promoting continuous improvement in education. In this essay, we will explore the significance of teacher quality evaluation and its impact on students, teachers, and the overall education system.Importance of Teacher Quality EvaluationTeacher quality evaluation is essential for several reasons. Firstly, it helps to identify the strengths and weaknesses of teachers, which can inform professional development and training programs. By receiving feedback on their performance, teachers can become more effective in the classroom and improve their teaching practices. This, in turn, benefits students by providing them with high-quality instruction and support.Secondly, teacher quality evaluation can help to ensure accountability in the education system. By evaluating the performance of teachers, schools can identify areas forimprovement and take action to address any issues that may arise. This can lead to higher standards of teaching and learning, as well as greater transparency and accountability in the education system.Furthermore, teacher quality evaluation can contribute to the overall improvement of the education system. By identifying effective teaching practices and promoting professional development, teacher evaluation can help to raise the quality of education in schools. This can lead to better outcomes for students, as well as increased success in meeting learning objectives and goals.Impact of Teacher Quality EvaluationThe impact of teacher quality evaluation can be seen at various levels within the education system. For students, teacher quality evaluation can lead to improved learning outcomes and academic performance. By providing students with high-quality instruction and support, teachers can help them to achieve their full potential and succeed in their studies.For teachers, teacher quality evaluation can provide valuable feedback on their performance and help them to identify areas for improvement. By receiving constructive feedback and support, teachers can enhance their teaching practices andbecome more effective in the classroom. This can lead to greater job satisfaction and motivation, as well as increased professionalism and expertise.For schools and education authorities, teacher quality evaluation can help to ensure that high standards of teaching and learning are maintained. By monitoring and evaluating the performance of teachers, schools can identify areas for improvement and take action to address any issues that may arise. This can lead to greater accountability and transparency in the education system, as well as improved outcomes for students.ConclusionIn conclusion, teacher quality evaluation plays a crucial role in ensuring the effectiveness of teaching and learning in schools. By identifying the strengths and weaknesses of teachers, providing feedback and support, and promoting continuous improvement, teacher quality evaluation can lead to improved outcomes for students, teachers, and the overall education system. It is essential that schools and education authorities prioritize teacher quality evaluation and provide teachers with the necessary support and resources to excel in their roles. Only by investing in teacher quality evaluation can we ensure that allstudents receive a high-quality education and have the opportunity to succeed in their studies.。
制造业智能化与企业出口产品质量
第1期(总第375期)2023年1月商㊀业㊀经㊀济㊀与㊀管㊀理JOURNAL OF BUSINESS ECONOMICSNo.1(General No.375)Jan.2023收稿日期:2022-09-27基金项目:国家社会科学基金重大专项课题 完善社会主义市场经济体制研究 (18VSJ024);辽宁省兴辽英才计划项目 新国际政治经济学建设 (XLYC2002042)作者简介:刘文革,男,教授,博士生导师,经济学博士,主要从事国际贸易和地缘政治经济学研究;耿景珠,女,博士研究生,主要从事国际贸易研究;杜明威(通讯作者),男,副教授,经济学博士,主要从事国际贸易及数字经济方面研究㊂制造业智能化与企业出口产品质量:来自中国的微观证据刘文革,耿景珠,杜明威(辽宁大学国际经济政治学院,辽宁沈阳110036)摘㊀要:随着第四次工业革命的到来,工业机器人的使用成为制造业智能化的重要表征,并对出口贸易产生了愈发深远的影响㊂研究使用中国2000 2014年行业层面的机器人应用数据㊁企业层面的机器人进口数据以及中国企业和产品层面的两类微观数据,检验工业机器人对出口产品质量的影响㊂企业和产品层面的实证结果均表明,工业机器人的使用能够显著促进中国出口产品质量升级㊂且在考虑工具变量的因果识别㊁样本选择偏误及多重稳健性检验后依然成立㊂基于进口工业机器人的准自然实验同样稳健,且促进效应随引进时间递增㊂机制分析表明,工业机器人主要通过全要素生产率提振㊁企业创新能力增强和劳动要素升级三个渠道提高企业出口产品质量㊂关键词:工业机器人;出口产品质量;制造业智能化;企业和产品层面中图分类号:F74㊀㊀文献标志码:A㊀㊀文章编号:10002154(2023)01005317DOI:10.14134/33-1336/f.2023.01.005Manufacturing Intelligence and Firms Export Product Quality :Micro Evidence from ChinaLIU Wenge,GENG Jingzhu,DU Mingwei(School of International Economics and International Relations ,Liaoning University ,Shenyang 110036,China )Abstract ︰With the advent of the fourth industrial revolution,the application of industrial robots has become an important indi-cator of the intelligentization of the manufacturing industry,and has had an increasingly profound impact on export trade.Based on China s industry-level robot application data,the enterprise-level robot import data,Chinese industrial enterprise data and customs product data from 2000to 2014,this paper examines the impact of industrial robots on the quality of the exported products.The em-pirical results from the enterprise level and the product level are consistent.The results show that the application of industrial robots can significantly promote the quality upgrading of China s export products.It still holds after considering causal identification of in-strumental variables,sample selection bias and multi-robustness test.Quasi-natural experiments based on imported industrial robots are also robust,and the promotion effect increases with time.Mechanism analysis shows that industrial robots mainly improve the quality of export products through three channels:total factor productivity boost,enterprise innovation capability enhancement,and labor factor upgrading.Key words ︰industrial robot;export product quality;intelligent manufacturing;enterprise and product level45商㊀业㊀经㊀济㊀与㊀管㊀理2023年一、引㊀言入世以来,中国凭借出口导向战略和劳动要素丰裕的比较优势实现了奇迹般的经济腾飞,也在近年内成为全球第一货物贸易大国和第一制造业大国㊂然而,中国企业 高 量低 质 的出口粗放增长模式始终为国内外实践部门和理论部门所诟病㊂与此同时,随着中国劳动力价格的提升㊁人口老龄化的迫近以及其他发展中国家的 低端嵌入 ,中国制造业劳动要素丰裕的比较优势也日趋势弱㊂在此背景下,中共中央国务院在2019年发布的‘关于推进贸易高质量发展的指导意见“提出, 加强质量管理,积极采用先进技术和标准,提高产品质量,推动一批重点行业产品质量整体达到国际先进水平㊂ 这意味着,通过出口产品质量的升级来进一步推动出口贸易的可持续发展已经成为中国制造业转型升级的重要动力和任务㊂而随着全球 机器人革命 的序幕拉开,工业机器人(Industrial Robots)在中国制造业智能化转型的过程中扮演者愈发重要的角色㊂大量已有研究文献表明,具备可重编程性(Reprogrammable)㊁自动控制性(Automatically Controlled)和多任务目标性(Multipurpose)的工业机器人,能够有效提高企业全要素生产率㊁降低产品产出价格㊁缓解人口老龄化的负面影响㊁创造高技术劳动岗位[1-3]㊂自2006年起,国务院及各部委连续发布‘国家中长期科学和技术发展规划纲要“㊁‘关于推进工业机器人产业发展的指导意见“及‘机器人产业发展规划“等多项指导文件,以此来大规模推进中国制造业的智能化转型㊂根据国际机器人联合会(International Federation of Robotics,IFR)的统计数据,中国自2016年以来工业机器人的安装量超过全球总量的20%,现已位居全球第一大工业机器人使用国㊂那么,在制造业智能化的驱动下,大量工业机器人投入中国的制造业中,能否有效地促进中国企业出口产品质量的提升?究竟通过怎样的渠道机制影响中国企业的出口产品质量?在产品层面是否同样具有显著影响?对于不同类型的企业或产品是否存在差异性影响?既有文献分别考察了出口产品质量的影响因素以及工业机器人应用的经济效应㊂一方面,众多学者从贸易自由化[4-5]㊁中间品投入[6-8]㊁政府补贴[9-10]㊁融资约束[11-12]㊁环境管制[13]㊁劳动力价格扭曲[14]等方面对出口产品质量的影响因素及作用机制进行了探讨㊂另一方面,相关文献重点考察了工业机器人对劳动力就业[15-18]㊁收入分配[19-21]㊁制造业发展质量[22]及经济增长[23]等方面的影响效应㊂本文更为关注的是工业机器人贸易效应的相关研究㊂该类文献主要考察了工业机器人使用对进口需求[24]㊁价值链分工[25-27]以及出口产品质量[28-29]的影响效应㊂例如,吕越等(2020)和Alguacil等(2020)分别基于中国和西班牙的微观企业数据,深入探索了工业机器人使用对企业出口贸易利益和价值链嵌入的影响及作用机制[26-27]㊂蔡震坤和綦建红(2021)利用机器人进口数据衡量中国企业层面的工业机器人应用,从而分析工业机器人对出口产品质量的影响[29]㊂本文可能的边际贡献在于:第一,从研究视角来看,既有研究主要从国内制造业发展和国际市场比较两种维度进行考察㊂例如,唐晓华和迟子茗(2021)从国内视角出发,考察了工业智能化对制造业各细分行业发展质量的影响[22];DeStefano和Timmis(2021)利用国家 行业层面的数据实证检验了工业机器人使用对发达国家和发展中国家出口产品质量的差异化影响[28]㊂本文则从中国微观出口的视角出发,基于企业和产品两类微观数据实证检验了制造业智能化对中国出口产品质量的影响效应,丰富了此类研究的经验证据㊂第二,从研究数据来看,本文充分考虑了工业机器人进口无法全面反映工业机器人的投入问题,①以及企业的产品进口与出口产品质量存在较为明显的内生性问题[31-32]㊂因此与蔡震坤和綦建红(2021)的研究不同,本文参考Graetz和Micheals(2018)以及吕越等(2020)的思路[2,26],主要使用IFR提供的工业机器人安装量来衡量制造业智能化水平,并且基于IFR工业机器人数据和海关产品数据构建了更为微观的产品层面研究样本㊂第三,从内生性问题的处理来看,本文综合利用工具变量法(IV)㊁Heckman两阶段模型和渐进式DID模型进行因果推断,降低可能存在的双向因果和样本选择偏误问题㊂第四,从作用机制来看,本文聚焦企业层面深入挖掘了制造业智能化影响出口产品质量的内在机制,包括全要素生产率提振㊁①根据王林辉等(2022)的研究,工业机器人投入=工业机器人进口+国内工业机器人产量-工业机器人出口[30]㊂企业创新能力增强和劳动要素升级三个渠道,并通过微观数据对上述机制进行检验㊂二㊁理论机制分析在充分考虑工业机器人的智能化属性(Intelligent)㊁自学习属性(Self-Learning)㊁任务替代效应(TaskSubstitution)及就业创造效应(Job Creation)的基础上,结合既有相关文献,本文提出工业机器人应用主要通过 提高企业生产率 ㊁ 驱动企业创新 和 推动劳动要素升级 三种渠道影响企业出口产品质量㊂其一,工业机器人能够通过提高企业的生产率,进而提升企业出口产品质量㊂根据IFR 的定义,工业机器人是一类具备可重编程性(Reprogrammable)㊁自动控制性(Automatically Controlled)和多任务目标性(Multipurpose)的智能化设备㊂一方面,工业机器人作为第四次工业革命以来物化性技术进步的典型代表,其自身的智能化属性无疑会优化生产流程㊁提高作业精度及产品合格率,进而提升企业生产效率;另一方面,企业引进并使用工业机器人在一定程度上可以视为一种资本投资,长期的资本积累及自动化深化同样可以带来企业生产效率的改善[18]㊂回顾已有研究,Autor 和Salomons(2018)㊁Acemoglu 和Restrepo(2017)㊁杨光和侯钰(2020)㊁李磊等(2021)基于行业跨国面板数据或企业微观数据的实证研究同样支撑上述观点,即工业机器人使用对全要素生产率存在明显的促进效应[33,34,23,18]㊂结合Hallak 和Sivadasan(2013)的出口产品质量决定理论,企业生产率的提高能够有效促进企业出口产品质量升级[9]㊂因此,综合上述分析,本文认为企业生产过程中引入工业机器人,能够刺激企业全要素增长率的提振,进而促进企业出口产品质量的提升㊂其二,工业机器人的应用能够驱动企业创新,从而提高企业出口产品质量㊂一方面,工业机器人本身就是一种凝聚技术创新的新型生产设备,企业采用工业机器人会改变原有生产流程及加工方式,从而实现工艺创新及产品创新[35-36]㊂另一方面,‘中国工业机器人产业发展白皮书“(2020)指出,工业机器人发展已经处于由机器智能到人工智能的演化阶段,不同于传统的自动化技术,目前已有大量工业机器人具备自学习属性,在进行作业的同时能够采集㊁储存和分析生产过程中各环节所产生的数据,不仅能精确识别复杂化生产过程中存在的问题,帮助企业对生产模式进行创新优化,还能为企业未来研发创新及模拟尝试提供丰富的数据支持,降低创新成本,进而有效提高创新效率和创新产出[37]㊂根据Glass 和Wu(2007)以及施炳展和邵文波(2014)的研究,强化企业的创新能力是推动企业效率改进㊁提高企业出口产品质量的重要渠道[38-39]㊂据此,本文认为企业引入工业机器人能够对企业创新产生积极的正向影响,进而推动企业出口产品质量升级㊂其三,工业机器人在通过资本深化推动生产率提升的同时,还能够推动劳动要素升级,优化企业雇佣结构,从而对企业出口产品质量产生积极的正向影响㊂一方面,在任务模型的分析框架下,劳动力与自动化技术在不同工作环节中具有各自的比较优势[40]㊂当某一生产环节具备单一化㊁重复性㊁高强度等特征时,自动化技术的使用相对于劳动力会更具有比较优势,此时两者存在明显的替代关系[41,17]㊂由此可知,工业机器人的应用无疑能够帮助企业减少对低技能劳动力的需求,优化企业的雇佣结构㊂另一方面,以工业机器人为代表的智能化设备在取代企业部分低技能劳动岗位的同时,还进一步扩大了企业对同智能化技术应用相匹配的高技能劳动力的需求[18,41]㊂这不仅能提高企业雇用拥有专业背景的高技能劳动力的人数,还能够 倒逼 并激励原有的低技能劳动力积极参加相关学习培训,共同促进企业的劳动要素升级㊂根据已有研究,劳动要素升级或人力资本结构高级化能够显著促进企业出口产品质量的提升[42-43]㊂综上,本文认为工业机器人的使用有利于企业的劳动要素升级,进而能够帮助企业实现出口产品质量的提升㊂三㊁研究设计(一)计量模型设定本文在Acemoglu 和Restrepo(2020)的研究基础上[44],构建如下计量模型来检验人工智能对中国企业55㊀第1期㊀㊀刘文革,耿景珠,杜明威:制造业智能化与企业出口产品质量:来自中国的微观证据出口产品质量的影响:Qualityit=β0+β1ln Robot jt+ðControl ijkt+γi+ηj+δk+τt+εijkt(1)其中,i代表企业,j代表行业,k代表地区,t代表年份㊂Quality it表示企业i第t年的出口产品质量, ln Robot jt表示行业j第t年的人工智能水平,Control ijkt表示其他控制变量,包括企业年龄㊁企业规模㊁企业资本密集度,以及行业集聚水平㊂此外,γi为企业固定效应,ηj为行业固定效应,δk为省份固定效应,τt为年份固定效应,εijkt表示随机误差项㊂(二)指标与数据说明1.企业出口产品质量(Quality)㊂本文根据Khandelwal等(2013)和施炳展(2014)提出的需求信息推测法来测度微观产品层面的出口产品质量[45-46],并最终以出口价值为权重将其加总到企业层面㊂其基本思想在于控制产品出口价格后,质量越高的出口产品能够占据更大的市场份额㊂首先,对需求函数两边分别取对数,并进行整理:ln q icft+σln p icft=ψct+νicft(2)其中,q icft表示企业i在第t年所生产的产品f对c国的出口数量,p icft则为该产品的出口价格㊂νicft= (σ-1)lnλicft为包含了产品质量λicft这一重要信息的随机误差项,ψct=ln E ct-ln P ct为包含了产品出口目的国和时间的二维虚拟变量㊂有鉴于OLS估计忽略了产品种类的差异化特征以及质量与价格之间的内生性问题㊂为此,按照施炳展和邵文波(2014)的方法进行如下处理[39]:其一,引入国内市场规模需求控制产品种类的差异化特征,选择各省份实际GDP作为市场规模需求的代理变量;其二,选择除出口目的国(c国)外产品f的平均出口价格作为p icft的工具变量处理内生性问题㊂此外,σ的取值参考Broda和Weinstein (2006)的研究[47]㊂进行上述处理后,式(2)可进一步表示为:lnλ^icft=ν^icftσ-1=ln q icft-ln q^icftσ-1(3)进一步地,参照施炳展(2014)的做法[46],对式(3)进行标准化处理,并以出口额为权重整理得到中国企业层面的出口产品质量:Qualityit =exporticftðicftɪΩexport icft r_lnλ^icft(4)其中,export icft代表企业i在第t年所生产的产品f对c国的出口额,Ω代表企业i在第t年生产的所有产品对所有国家的出口集合,Quality it即为企业i第t年的出口产品质量㊂2.机器人密度(ln Robot)㊂参照Acemoglu和Restrepo(2020)及吕越等(2020)的研究思路[16,26],选取IFR公布的中国各行业当年工业机器人的安装数量测度行业j在第t年的工业机器人密度,并取其自然对数㊂此外,考虑到工业机器人的安装调试与其投入生产活动期间存在一定的时滞效应,本文在稳健性检验中选取行业j在第t年的工业机器人存量对数衡量其在当年的人工智能水平㊂3.其他控制变量㊂借鉴Cheng等(2019)和吕越等(2020)既有文献的做法[48,26],本文在计量模型中加入如下变量控制企业及行业的各项特征:①企业年龄(ln age),计算方法为企业当年年份减去该企业成立年份,并参照既有文献加1后取自然对数;②企业规模(ln scale),选择企业固定资产合计的自然对数进行衡量;③企业资本密集度(ln kl),选择企业固定资产年均余额与员工人数比值的自然对数进行衡量;④企业人力资本密度(human),借鉴梁上坤(2016)以及刘行和赵晓阳(2019)的做法利用企业员工人数与营业收入之比来衡量[49-50];⑤行业集聚水平(hhi),选择行业层面赫芬达尔指数进行衡量,计算方法为:hhi=ðn i=1(total_sale ij/ðn j=1total_sale ij)2,其中total_sale ij是j行业中i企业的营业收入㊂(三)数据来源与描述性统计本文实证分析主要使用如下四套数据:第一套数据为2000 2014年的中国工业企业数据,用以计算企业和行业层面的控制变量以及后文机制分析中所使用的全要素生产率(tfp)等相关变量;第二套数据为中65商㊀业㊀经㊀济㊀与㊀管㊀理2023年国海关总署提供的企业 产品层面交易数据,该数据包含了中国所有进出口企业的每一条贸易信息,在本文中用以计算中国企业的出口产品质量;第三套数据为IFR 提供的世界工业机器人数据,该数据提供了1993 2018年期间全球75个国家(地区)各行业的工业机器人数量,在本文中用以衡量中国各行业的人工智能水平;第四套数据为中国国家知识产权局(SIPO)发布的专利数据库,该数据记载了1985年以来在国家知识产权局申请及公开的所有发明专利㊁外观设计专利和实用新型专利,在后文的机制分析中用以衡量中国企业的创新水平㊂本文数据处理及匹配的主要思路如下:首先,借鉴Brandt 等(2012)的思路[51],剔除总产出㊁工业增加值㊁营业收入㊁固定资产合计㊁企业成立年份㊁员工人数为负或缺失的样本,并且对2000 2014年的15年截面数据进行跨期匹配,根据企业名称㊁法人代码㊁邮政编码㊁电话号码等识别信息整理合并成面板数据集;其次,为了更精确地测度企业 产品层面的出口产品质量,参照施炳展和邵文波(2014)的做法仅保留了中国海关进出口数据中的制造业样本[39],剔除了其中信息损失㊁出口价值链小于50美元㊁出口数量小于1㊁初级品㊁资源品的产品样本,剔除了中间贸易代理商和无工具变量的企业样本;①再次,参考吕越等(2020)的方法整理工业机器人数据中的行业与‘国民经济行业分类“(GB2)的行业对照表[26],并将其匹配到中国工业企业数据库中;②进一步地,对工业企业数据和专利数据的企业名称进行数据清洗,并以整理后的企业名称为桥梁逐年匹配两套数据;最后,为了获得更大样本的中国工业企业与海关企业匹配数据,参考Yu (2015)的方法将整理后的企业数据按照企业名称㊁邮编及电话号码后7位进行两轮次匹配[52],任一轮次匹配成功则纳入面板数据集㊂在按照上述思路整理面板数据后,得到了本文研究所用面板数据,描述性统计信息见表1㊂表1㊀描述性统计变量变量含义观测值平均数标准差最小值最大值Quality 企业出口产品质量4421230.67540.13240.00481.0000ln Robot 机器人密度4421233.18643.21840.00009.9574ln age企业年龄4421232.24800.66260.00005.1874ln scale 企业规模4421239.18661.88480.000019.0262ln kl 企业资本密集度4421233.80591.4110-6.265315.6873human 企业人力资本密度4421230.00610.13630.000089.0000hhi 行业集聚水平4421230.01250.02750.0000 1.0000四㊁实证结果分析(一)基准回归表2汇报了本文基准回归结果㊂表2中第(1)列控制了企业层面的控制变量以及企业固定效应和年份固定效应,从中能够看到本文核心解释变量ln Robot 的估计系数在1%的水平上显著为正,说明工业机器人的使用能够显著促进中国企业出口产品质量的提升㊂在此基础上,第(2)列进一步控制了行业集聚水平和行业固定效应;第(3)列在第(2)列的基础上加入了省份固定效应㊂从第(2)列和第(3)列中能够看到,ln Robot 的估计系数仍在1%的水平上显著为正,即在控制多维度影响因素后,工业机器人的使用对中国企业出口产品质量仍有显著的促进作用㊂这一结论也从微观企业层面印证了DeStefano 和Timmis(2021)的观点,即工业机器人有利于发展中国家出口产品质量升级[28]㊂75㊀第1期㊀㊀刘文革,耿景珠,杜明威:制造业智能化与企业出口产品质量:来自中国的微观证据①②本文将不同年份的海关HS-6位码统一到HS1996版本㊂本文将不同年份的国民经济行业分类代码统一到GB /T4754-2002标准㊂表2㊀基准回归结果(1)(2)(3)ln Robot 0.0038∗∗∗0.0040∗∗∗0.0040∗∗∗(0.0014)(0.0016)(0.0016)ln age 0.1830∗∗∗0.1835∗∗∗0.1835∗∗∗(0.0155)(0.0155)(0.0155)ln scale 0.0961∗∗∗0.0961∗∗∗0.0958∗∗∗(0.0053)(0.0053)(0.0053)ln kl -0.0644∗∗∗-0.0644∗∗∗-0.0641∗∗∗(0.0045)(0.0045)(0.0045)human -0.1675-0.1672-0.1672(0.1068)(0.1068)(0.1068)hhi -0.6517∗∗∗-0.6548∗∗∗(0.1612)(0.1613)cons 5.6835∗∗∗5.6893∗∗∗5.6909∗∗∗(0.0475)(0.0476)(0.0476)企业固定效应是是是年份固定效应是是是行业固定效应否是是省份固定效应否否是样本量442123442123442123R 20.63600.63610.6361㊀㊀注:括号内为聚类到企业层面的稳健标准误;∗㊁∗∗㊁∗∗∗分别表示在10%㊁5%㊁1%水平上显著,下同㊂(二)稳健性检验1.内生性问题㊂本文基准回归中使用了工业机器人密度作为核心解释变量检验其对出口产品质量的影响,然而这一结果可能会与企业本身的经营决策或行业整体发展状况相关,进而使得估计结果存在内生性偏误㊂例如,当某行业中大量企业的出口产品质量实现升级,该行业中其他企业为保证在国际市场中的竞争力,可能会通过增加工业机器人的使用来提高其出口产品质量,而同时出口产品质量实现升级的企业也会进一步增加工业机器人的使用降低其边际成本,即出口产品质量的升级也有可能引起行业工业机器人密度的增加㊂为了有效解决这种双向因果关系所引致的内生性问题,本文采用工具变量和两阶段最小二乘法(IV-2SLS)进行稳健性检验㊂在工具变量的选取上,本文利用美国同行业的工业机器人密度(ln Robot _US )作为中国机器人密度的工具变量㊂选取该工具变量的主要原因如下:一方面,中国凭借 世界工厂 的关键作用位居全球价值链 枢纽 地位,而美国则处于全球价值链 链主 地位,两国之间价值链联系较深,上下游之间企业的序贯分工紧密,因此中美两国在制造业环节中的工业机器人密度具有较强的相关性,即满足工具变量与内生变量的相关性假设;另一方面,由于美国的工业机器人密度显然无法直接影响到中国的出口产品质量,因此可以认定本文工具变量选择满足外生性假设㊂表3第(1)列和第(2)列分别报告了本文2SLS 的第一阶段和第二阶段回归结果㊂从第(1)列中能够看到,工具变量ln Robot _US 的估计系数在1%的水平上显著为正,说明美国各行业的工业机器人使用能够显著提升中国各产业的工业机器人使用㊂这也证明了,本文选择的工具变量与内生变量之间存在显著的正相关关系㊂进一步地,从第(2)列中能够看到,核心解释变量ln Robot 的估计系数依然在1%的水平上显著为正,说明本文基准估计结果稳健㊂此外,Kleibergen-Paap rk LM 统计量在1%水平上显著拒绝原假设,再次说明本文工具变量选择通过识别不足检验;Kleibergen-Paap rk Wald F 统计量大于10%水平上的临界值,说明通过弱识别检验㊂2.样本选择偏误㊂有鉴于在基准回归时仅使用了出口企业的样本,这也就导致了在排除非出口企业时85商㊀业㊀经㊀济㊀与㊀管㊀理2023年违背了高斯 马尔科夫随机抽样假定,使得本文基准回归出现样本选择偏误问题(Selection Bias)㊂为了纠正该问题,本文利用Heckman 两阶段模型对全样本进行稳健性检验㊂第一步,参考王海成等(2019)的方法构建出口选择模型[53],被解释变量为企业出口选择(EX ),若企业当期进行出口则EX 为1,反之则为0,利用Probit 模型估计企业选择出口的概率,并计算逆米尔斯比率(IMR );第二步,建立修正后的出口质量模型,将第一步中得到的IMR 作为解释变量加入影响企业出口产品质量的计量方程中,利用双向固定效应模型进行估计㊂此外,为保证Heckman 两阶段模型能够有效识别,需要在第一阶段加入额外的排他性约束变量,该变量仅能影响出口决策模型,而不能影响出口质量模型㊂因此,本文在第一阶段回归中加入上一期企业的出口决策(L.EX )作为排他性变量进行估计㊂表3中第(3)列和第(4)列分别报告了第一阶段和第二阶段回归结果,其中第二阶段模型控制了企业固定效应和年份固定效应㊂从第(3)列中能够看到,ln Robot 的估计系数显著为正,说明工业机器人的使用能够有效提升企业出口的概率㊂由第(4)列回归结果可知,IMR 在1%的显著性水平上拒绝原假设,说明本文基准回归存在样本选择偏误,通过Heckman 两阶段模型进行修正是必要的;同时,核心解释变量ln Robot 的估计系数在10%的显著性水平上为正,且估计系数大小与基准回归结果接近,说明在纠正样本选择问题后本文基本结论依然成立㊂表3㊀稳健性检验(Ⅰ)(1)(2)(3)(4)ln RobotQuality EXQualityln Robot 0.0168∗∗∗(0.0036)0.0084∗∗∗(0.0004)0.0026∗(0.0016)ln Robot _US 0.3879∗∗∗(0.0029)L.EX 1.6570∗∗∗(0.0020)IMR-0.1205∗∗∗(0.0042)Kleibergen-Paap rk LM 统计量6982.010[0.0000]Kleibergen-Paap rk Wald F 统计量8190.359{16.38}样本量4421234421232908796323931控制变量是是是是企业固定效应是是否是年份固定效应是是否是㊀㊀注:Kleibergen-Paap rk LM 统计量用以检验工具变量是否为识别不足(under identification ),中括号内为该统计量的P 值;Kleibergen-Paap rk Wald F 统计量用以检验工具变量是否为弱识别(weak identification ),大括号内为Stock-Yogo 检验在10%水平上的临界值㊂3.基于机器人进口的准自然实验㊂前文研究中工业机器人密度指标来源于IFR 提供的行业数据,该指标能够充分反映中国各行业工业机器人的安装及使用情况,但与此同时,也使得本文研究忽略了行业内不同企业之间是否使用工业机器人的差异性问题㊂为此,本文综合借鉴李磊等(2021)的方法[18],并参考‘2007年海关统计商品分类与投入产出部门分类对照表“,从中国海关数据库中识别出 84695010㊁84795090和84864031 工业机器人进口产品,并将其匹配到中国工业企业数据中㊂①进一步地,为了严谨地95㊀第1期㊀㊀刘文革,耿景珠,杜明威:制造业智能化与企业出口产品质量:来自中国的微观证据①与蔡震坤和綦建红(2021)选择 84864031 84289040 85152120 85153120 85158010 84248920 8479509084795010 共8种HS-8位产品不同,本文按照李磊等(2021)的做法,仅选取了严格符合工业机器人定义的HS-8位产品[18,29]㊂。
如果来到未来英语作文
如果来到未来英语作文Title: A Journey Through the FutureHave you ever wondered what it would be like to step into a time machine and arrive in the future? As I sit down to pen this essay, my imagination runs wild with the possibilities of a world transformed by the relentless march of time. Picture, if you will, a morning in a era that is decades, perhaps centuries ahead of our own.The moment I open my eyes, I am greeted not by the familiar ceiling of my bedroom but by an illuminated, holographic display that simulates a dawning sunrise over an ethereal mountain landscape. As I stand, my smart bed adjusts its temperature and recedes into the wall, giving way to a room filled with advanced gadgetry and seamless technology that blends convenience with comfort.In this future, getting dressed is as simple as slipping on a micro-fiber jumpsuit that adapts to my body's needs, regulating temperature and even mimicking different styles and textures at a whim. The bathroom is an automated oasis where a machine not only cleans but analyzes my physical condition, offering a concise health report while I shave.Breakfast is prepared by a culinary robot that has learnedmy palate preferences, presenting me with a fusion of nutrients and flavors that are both healthy and delicious. Should I choose to eat at home or dine amidst the clouds, the decision is mine.Outside, the transportation landscape has been revolutionized. Magnetic levitation vehicles traverse skyways, offering panoramic views of cities sculpted with eco-friendly architecture and verdant gardens. Should I choose to stay grounded, my personal transport pod glides along intelligent roadways, its navigation systems synced with urban traffic control to ensure the smoothest route.Work, if one chooses to engage in it, takes on new meaning. With artificial intelligence handling much of the laborious tasks, humans dedicate their skills to creative endeavors, scientific breakthroughs, and the pursuit of knowledge. Education is interactive and immersive, powered by virtual reality that can replicate historical events or dissect complex concepts with ease.Healthcare has evolved into proactive care, where nanotechnology monitors our well-being round the clock and preemptive measures are taken before illnesses take root. Genetic treatments have become precise, tailored to eachindividual's DNA, preventing ailments before they manifest.As night falls, I find myself on a sprawling terrace, gazing at stars that now harbor human outposts and planetary colonies. The sky, once a distant dream, is a tapestry of stories yet untold, waiting for the next generation of explorers.Living in the future is not merely about the advancements that serve us but also about how we harmonize with our environment. Sustainability is not an afterthought but a foundational principle guiding every innovation. We do not conquer nature; instead, we coexist with reverence and responsibility, ensuring that the bounties of Earth are preserved for generations to come.Returning to the present, I carry with me lessons from the future—that progress must be balanced, that technology should enhance our humanity rather than diminish it, and that our reach for the stars must always be rooted in respect for the world that gave us birth. The future may be of our making, but it is also a reflection of our dreams, our values, and ultimately, our legacy.This is what it might be like to come to the future—a place where science and ethics dance, where wonder and wisdom converge, and where every dawn heralds the promise of abrighter tomorrow. For the future is not just a chronological endpoint; it is a canvas upon which we paint the potential of mankind, stroke by thoughtful stroke.。
常规病理标本处理流程
常规病理标本处理流程英文回答:Routine Histopathology Specimen Handling Protocol.1. Grossing.Gross examination of the specimen to determine its size, shape, and any gross abnormalities.Documentation of the gross findings and any relevant clinical information.Sectioning of the specimen into smaller pieces for further processing.2. Fixation.Immersion of the tissue specimens in a fixative, such as formalin, to preserve their structure and preventautolysis.Fixation time varies depending on the size and type of specimen.3. Tissue Processing.Dehydration of the fixed specimens through a series of increasing concentrations of alcohol.Clearing of the specimens in a solvent, such as xylene.Infiltration of the specimens with paraffin wax.4. Embedding.Placement of the paraffin-infiltrated specimens into embedding molds.Cooling and solidification of the paraffin to form paraffin blocks containing the tissue specimens.5. Sectioning.Cutting thin tissue sections (usually 5-10 micrometers thick) from the paraffin blocks using a microtome.Mounting of the sections onto glass slides.6. Staining.Staining of the tissue sections with specific dyes to visualize different tissue components.Common staining methods include hematoxylin and eosin (H&E) and immunohistochemistry (IHC).7. Coverslipping.Placement of a coverslip over the stained tissue section to protect it and facilitate microscopic examination.中文回答:常规病理标本处理流程。
Introduction to Microencapsulation and Controlled Delivery in Foods
Chapter 1Introduction to Microencapsulation and Controlled Delivery in FoodsRobert Sobel 1,2,Ronald Versic 2,and Anilkumar G.Gaonkar 31FONA International,Geneva,Illinois,USA,2Ronald T.Dodge Company,Dayton,Ohio,USA,3Mondel¯ez International,Glenview,Illinois,USA1.1INTRODUCTIONThis introductory chapter provides the background,including the necessary theory and impetus,for the art and science of microencapsulation techniques found within the food industry.The spirit of this communication is to provide a back-ground of encapsulation techniques and procedures that are contemporary to the field of encapsulation technology,thus giving the reader a clearer understanding of the science and an improved ability to apply this technology in their environment.This chapter is divided into nine key areas consisting of:(1)microencapsulation defined,(2)reasons for micro-encapsulation,(3)types of microcapsules,(4)a historical account of encapsulation,(5)materials used for encapsulation purposes and their regulatory aspects,(6)microencapsulation techniques used within the food industry and examples thereof,(7)trends in microencapsulation,(8)challenges in microencapsulation of food ingredients,and (9)the future of microencapsulation of food ingredients.The culmination of these nine areas becomes the foundation of material presented herein.This introductory chapter is the first of seven parts of this book.Part 2describes concepts related to factors,mechanisms,mass,and heat transfer.Different process technologies using microencapsulation of food ingredients are the subject matter of Part 3.Part 4deals with various materials (matrix,coating,excipient,etc.)used for microencapsulation of food ingredi-ents.Testing and quality control are the subjects for Part 5.Regulatory,quality,scale-up,packaging,and economics are addressed in Part 6.Finally,applications of microencapsulation technologies are described in Part 7.1.2MICROENCAPSULATION DEFINEDMicroencapsulation (as it applies to the food industry)is the process whereby various food ingredients can be stored within a microscopic size shell or coating for protection and/or later release.More specifically,microencapsulation is the process of enclosing small particles,a liquid,or a gas within a layer of coating or within a matrix.Traditionally,microencapsulation does not utilize capsules greater than 3mm in length.Encapsulations that fall within the range of 100nm to 1000nm are classified as ponents that are between 1nm and 100nm are classified as nanocapsules or nanoencapsulations (Thies,1996).The common nomenclature used to define the various parts of the encapsulate includes terminology for the shell as well as the ingredient to be encapsulated.The ingredient that is to be encapsulated is usually called an active,core,pay-load,internal phase,encapsulate,or fill.The material that envelopes the active is commonly called shell,wall,coating,external phase,support phase,or membrane.The shell material is usually insoluble and nonreactive with the core.It accounts for 1to 80%of the microcapsules by weight.The microencapsulant’s shell can be made of sugars,gums,proteins,natural and modified polysaccharides,lipids,waxes,and synthetic polymers (Gibbs et al.,1999).3A.G.Gaonkar,N.Vasisht,A.R.Khare,R.Sobel (Eds):Microencapsulation in the Food Industry.DOI:/10.1016/B978-0-12-404568-2.00001-7©2014Elsevier Inc.All rights reserved.4PART|I Introduction1.3REASONS FOR MICROENCAPSULATIONMicroencapsulation—considered both an art and a science—is a versatile technology used in a variety of industries. Examples include the pharmaceutical,chemical,food,and agricultural industries.One reason for using microencapsula-tion technologies is ingredient protection,that is,to avoid degradation resulting from exposure to environmental factors such as water,oxygen,heat,and light.Traditionally,this is done to improve the shelf-life of the active material.In some cases,encapsulation can be used to mask undesirable taste,odor,and color,thus preventing interference with product performance.Ease of handling is another reason for microencapsulating,as it can be used as a simple method for converting a liquid food ingredient into a solid(free-flowing powder).Microencapsulation can be used to prevent reactions and undesirable interactions between active food ingredients and those between actives and food components. Considering the ease of handling,microencapsulation also provides the opportunity to reduce the flammability and volatility of various food ingredients.Finally,microencapsulation can be used to control the delivery of a food ingredi-ent.This is known as controlled release or controlled delivery.Controlled release of food ingredients by microencapsulation can be achieved through understanding the mechanism by which the food ingredient is to be released.Various release mechanisms,also known as release triggers or signaled release,include temperature(thermal:heat,cold);moisture or solvent release via dissolution;shear or pressure release (mechanical,chewing(mastication));pH;and enzymatic release.Triggered release is usually fine-tuned to a specific target release point.This also includes delayed release,or sustained release,over time.Targeted release seeks delivery of the food ingredient at a specific processing or storage stage,the specific consumption stage of the consumer good,or a specific location within the body(i.e.,gastrointestinal tract).The microencapsulation system must be designed with the release mechanism(trigger)in mind.As indicated earlier, an active food ingredient(payload)can be delivered at different stages of the processing,storage,and consumption cycle.The release trigger used will largely depend on the type of the food/beverage product and the location at which the payload needs to be released.Water(moisture)is used as the release trigger for releasing an active during rehydra-tion and dissolution of a food powder when the water is added.The same is applicable when saliva dissolves a ready-to-eat food product during mastication.Water-soluble or-dispersible matrix/coatings(e.g.,carbohydrates and/or proteins)are employed when the active needs to be released with water as a release trigger.Heat is used as the release trigger(thermal trigger)to release an active after warming,cooking,baking,roasting,steaming,or microwaving a food product.Examples include an addition of hot water to the food powder used to prepare hot drinks(coffee,tea,cocoa drink,chocolate drink,etc.)and soups.When heat is the preferred release trigger,lipids,fats,and waxes are used as matrix/shell materials.Mechanical shear(mastication)is used as the release trigger during chewing of a ready-to-eat (RTE)food.Enzymes and pH are used as release triggers when an active has to be delivered in a specific part of the gastrointestinal tract(i.e.,mouth,stomach,small intestine,or the colon).The matrix/coating made up of a starch (sensitive to amylase in the mouth)is ideal for release in the mouth.When the matrix/coating is made up of protein,it would disintegrate in the presence of proteases in the stomach.Enteric food polymers such as zein,shellac,and dena-tured proteins are stable(insoluble)in the stomach(high acid environment;low pH)and soluble(disintegrates)at the pH environment existing in the small intestine.Hence,enteric polymers are employed for stabilizing the active until it exits the stomach and releases in the small intestine.It is clear from these examples and applications of encapsulation that the food processing and consumption cycle is critical to the development of the trigger release mechanism used.At the start of the cycle,consideration must be given to the ingredients and how they will interact with the pro-cessing step:this applies to both the creation of the microencapsulation system and the development and production of the finished food product.The processing step in the manufacture of a food product may involve shear,tempera-ture(heat or cold),pressure,aeration,and addition of moisture.How these parameters affect the integrity of the microcapsules must be taken into account while developing the system itself.Once the food product is processed, its storage and handling must also be considered:this is done to ensure that the previously encapsulated food ingre-dients will be able to withstand the shelf-life and storage condition of the material.The final step in the cycle is the preparation of the food by the consumer.The microencapsulation must be able to perform and deliver the food ingredient at the appropriate time,that is,during cooking,at hydration,or when the finished product is consumed (i.e.,mastication).Information on microencapsulation of aroma,acidulant,bacteria,base/buffer,coloring agents,fatty acid,flavor,salt, leavening agents,lipid,mineral,salt,nutraceutical,oxidizer,protein,peptide,and so on,can be found in many patented art and literature references.Introduction to Microencapsulation and Controlled Delivery in Foods Chapter|151.4TYPES OF MICROCAPSULESThe morphology(form and structure)of the microencapsulation falls into two categories—microcapsules and micro-spheres.The grouping is based on the method used to manufacture the material.The first type,the microcapsule,is so named because it has well-defined coreÀshell morphology.Microcapsules are traditionally created solely by a chemical means,formed in a liquid-filled tank or tubular reactor(Thies,1996).The second type,the microsphere,is mechanically formed through either an atomization process or milling process,whereby the active ingredients are disbursed within the matrix.This microsphere encapsulate is sometimes referred to as a matrix encapsulation.There are also hybrids of this technique in which a matrix particle can be coated with a shell material resulting in a coreÀshell morphology,whereby the core is a matrix encapsulation.There are a variety of structures associated with these different morphologies.Microcapsules come in a variety of shapes—the shape being dependent on the method used to form the particle.The simplest shape is a well-defined coreÀshell morphology,described as a microcapsule.Another shape is known as a multinu-clear morphology.Previously,this was described as a matrix encapsulation,or microsphere.In some processes,bulk matrix encapsulation must be milled or ground to the microscale,which results in the formation of an irregularly shaped microparti-cle,which is not a sphere.Finally,the hybridization(previously described)is known as a multiwall encapsulation.The merits of a matrix encapsulation versus a microcapsule depend on how the particle will be used and the econ-omy of scale for that food ingredient encapsulation.Matrix particles do not have a specific outer coating,which results in having some of the food ingredients,or actives,exposed near the surface.This leads to an incomplete encapsulation, which may not be well suited to all applications.An example of where this technology is not well suited can be seen with the encapsulation of various nutraceutical ingredients—more specifically,omega-3fatty acids(Kolanowski et al., 2005).Later chapters will discuss methods for optimizing matrix particles to minimize the exposure of food ingredients at the surface.Matrix particles also give the ability to contain by weight less than30%of a food active ingredient.This technique tends to be a rather inexpensive form of encapsulation.Microcapsules,on the other hand,tend to have very little exposure of the active food ingredient at the surface,and are considered to be a complete form of encapsulation.This is because they have a well-defined coreÀshell morphology.The formation of microcapsules tends to be a more expensive processing technique.This will be demonstrated in future chap-ters.In many instances,there are more unit operations needed to create microcapsules than to create microspheres.Even though they are more expensive to process,a higher level of food ingredients can be encapsulated.1.5HISTORICAL ACCOUNT OF MICROENCAPSULATIONMicroencapsulation technology mirrors the progress and development of many other contemporary technologies today. As with most innovations,component technologies are produced for a particular application or industry,then they are merged to create an innovative new product.This trend can also be seen with the microencapsulation field,where various technologies from unrelated industries have been combined to create a new product,for example,a microsphere or a microcapsule used for the controlled delivery of a food ingredient.Another trend in the microencapsulation field has been a reduction in particle size.Some of the first encapsulations occurred at the macro-scale level and were later reduced to the microscale level.Continuing that trend,many innovative companies in the encapsulation field today are seeking new ways to explore,develop,and commercialize encapsulation at the nanoscale level.Microencapsulation technology can be traced back to the inception of one of its core techniques—spray drying. Spray-drying technology was first patented in1872by Samuel Percy as a way of preserving of milk solids(Percy, 1872).Percy outlined a“simultaneous atomizing and desiccating technique”for the improvement of desolvating liquid substances.His new invention demonstrated that atomized liquid could be mixed with air(heated or at ambient temper-ature),whereby rapid desiccation would occur,resulting in the production of powder with low moisture content.Drying applications for dextrin,starches,and gelatin are outlined in the patent.Although Percy’s patent is not specific to encapsulation technology,it does form the basis for many future encapsulation technologies.Shortly after the publication of Percy’s patent,William Cains(Cains,1875)received a patent titled“Improvement in Apparatus for Sugar Coating Confectionary,Pills,etc.”This patent described a form of macroencapsulation that could be used for the coating of food and confection ingredients,as well as the coating of pills.This coating technique is commonly referred to as“pan coating.”While this technology does not directly scale to the micro level,it created the fundamental basis by which many food ingredients are coated and enrobed today.In fact,Cains does not suggest in his patent that there are chemical and physical property enhancements as a result of his technology.These enhance-ments would be developed and exploited in the years to come as new discoveries were made in microencapsulation6PART|I Introductiontechniques.The application of a coating material on the outer surface of an active food ingredient is imperative for the enhancement of chemical and physical properties of the newly coated material,as well as the delivery and controlled release of the protected ter techniques such as bottom spray fluid-bed coating have improved Cains’design,and have provided the ability to coat microscale particulates(Cains,1875).The manufacture of fillable hard gelatin capsules was first reported in1890.There were,however,many manufacturing issues—issues that were still around in the1930s.These issues included leaky capsules and inaccurate metering of active ingredients because of the inclusion of air bubbles during the filling sealing process.As cited by Scherer,“The formation of the capsules in this manner is a relatively laborious procedure inasmuch as it entails careful manipulation by the operator of the gelatin plates,and the resulting product is not only lacking in uniformity by the reason of the human element involved,but is very apt to be inferior by reason of the fact that it is almost impossible to prevent the entrance of air into some of the capsules formed during each of the die stamping operations due to careless manipulation by the operator”(Scherer,1934).From this citation it becomes apparent that pre-1930s state-of-the-art capsule making had many difficulties metering specific,discrete quantities of an active ingredient.In1934,Scherer patented a process by which these problems could be addressed(Scherer,1934).This technique utilized a system of plates whereby one film of gelatin would be placed on each plate with the insertion of liquid active residing in the middle and then sealed.Scherer introduced the world to a new way of mass-producing actives that could be coated and protected from the environment.The other advantages of this technique are the improved metering of actives and the avoidance of both air bubbles and the potential for leaky seams.A few years earlier,a process was developed whereby emulsions in mixtures were spray dried first.This led the development of early forms of matrix microencapsulation(Rappold and Volk A.G.,1926).The technology and chemistry illustrated by Scherer,however,could not be translated to the microscopic level.It was not until1957that Barrett K.Green and Lowell Schleicher of the National Cash Register Company invented a technique for the manufacture of oil-containing microscopic capsules(Green and Schleicher,1957).Green and Schleicher described a technique that strayed away from mechanical application of a shell in an effort to exploit the surface and film chemistry for shell applications.Their technique would later go on to be called coacervation,and would be used in the first generation of carbonless paper.The invention of microencapsulation by coacervation provided the intellectual stimulus for the invention of other methods known as urea-formaldehyde,melamine-formaldehyde,and interfacial polymerization.Later on in1957,Horton E.Swisher explored the viscoelastic properties of polysaccharides to be used as shell mate-rial for the preparation of solid flavorings.In Swisher’s patent,he described a technique whereby a molten mass of polysaccharides is created and blended with liquid flavorings.This blended melt composition is then extruded through a die plate and chilled in a cooled solvent bath(Swisher,1957).The particulates formed from this technique exhibit improved product performance by inhibiting ingression of atmospheric gases into the encapsulation material.This technique inhibits interactions with the environment,but does not halt chemical processes that can take place internally within the substrate.In the mid-1960s,another area of microencapsulation found it roots in liposome structures that acted like cell walls. Initial studies of liposomes were pioneered by Alec Bangham and his group of researchers who were exploring the func-tionality of various phospholipids.Bangham’s group was able to characterize the surface chemistry,as well as determine the relative interior diameter of self-assembled phospholipids known as“Banghamites”(Bangham and Horne,1962, 1964;Glauert et al.,1962;Horne et al.,1963).Dale E.Wurster developed a coating technique that utilized a spouted bed dryer in conjunction with an upward spray-ing nozzle positioned at the bottom of the fluid bed(Wurster and Lindlof,1965).This technique would be called fluid bed spray coating or the“Wurster coating,”named after its inventor.On a macroscale,this technique could be used for encap-sulating various food ingredients,pharmaceutical tablets,confectionary items,fertilizer particles,chemical prills,grain, and seed.For macroscale materials,this technique would establish itself as a peer to pan coating technology as previously described in“pan coating”—Cains’invention.The benefit of“Wurster coating”is that it provides an avenue for coating micro-scale materials,whereas its predecessor,pan coating,does not provide this capability.The next technique that furthered the art of encapsulation is known as organic phase separation.It is based on the principle of polymerÀpolymer incompatibility.This technique was highlighted in a1968patent describing a process of “forming minute capsules en masse”(Powell et al.,1968).This technique outlined the ability to create“seamless pro-tecting walls surrounding the core”demonstrating a process to create well-defined coreÀshell morphology similar to the aforementioned coacervation technique invented by Green and Schleicher.In some cases,workers in the field even consider organic phase separation as a form of coacervation.Introduction to Microencapsulation and Controlled Delivery in Foods Chapter|17 Coacervation was widely used for carbonless transfer paper applications.This technique was improved on by Matson in1970with the introduction of an aminoplast encapsulation technique(Matson,1970).Coacervation uses a urea-formaldehyde pre-condensate that is mixed with actives,and then condensed to form a capsule morphology. According to Matson’s claims,this technique is superior in comparison to its coacervation counterpart because it deli-vers better control and reproducibility.Matson also argues that coacervation-based encapsulations are unsatisfactory because of the gelatin raw material containing too much variation,which leads to quality control issues.This urea-formaldehyde technique has found its way into many industries with the exception of the food industry because these ingredients are not permissible for use in foods.There is a lack of agreement that the mechanism of urea-formaldehyde is being classified as coacervation or as“insitu polymerization.”An additional argument embracing encapsulation as an“art”can be found with the introduction of interfacial poly-condensation,a form of polymerization(Vandegaer,1971).This patent provides another pathway by which a liquid-dispersed active can be coated through the use of polycondensate:Procedure for encapsulation of materials initially embodied,contained or carried in liquid is affected by interfacial polycon-densation between coacting intermediates respectively in immiscible liquids,droplets or one liquid which is to be encapsulated and which contains one intermediate,being first established in a body of the other liquid.Thereafter the second intermediate is incorporated in the other liquid to produce minute capsules of the first liquid having a skin of polycondensate,e.g.,polyamide, polysulfonamide,polyester,polycarbonate,polyurethane,or polyuria.(Vandegaer,1971)This technique expanded its utility into the food ingredient landscape when compared to its urea-formaldehyde peer.The patent arena for coacervation expanded to include liquidÀliquid phase separation.This technique sought to improve the retention of volatile materials while also improving the shell properties of the microcapsule(Hart et al., 1973).This process overcame the limitations of the urea-formaldehyde encapsulation process in that the shell material was much stronger than,and not as brittle as,urea-formaldehyde.The inventors mirrored their manufacturing technique—unlike their predecessors—to create a stable dispersion of hydrophobic active in an aqueous phase.Like other techniques, the dispersion approach ensured that particle size could be reduced to the microscale.The aqueous and hydrophobic active dispersions were established in solution with the following materials:polyhydroxyl phenolic material(that is,resorcinol); an aldehyde;and polyvinyl alcohol(PVA).After modification of the pH and temperature and the introduction of chemical strains to the system,a polyhydroxyl phenolic-aldehyde deposition occurs at the interface of the two liquid phases.Hart et al.(1973)claim that this technique can be used for the encapsulation of a variety of food ingredients,including olive oil,fish oils,vegetable oils,and cocoa butter.This process is known as VARFAC for vinyl alcohol resorcinol formalde-hyde acid complex.In practice,VARFAC is not food grade,but may be used in packaging.Prior to the mid-1980s,encapsulation techniques were primarily developed to protect ingredients with a very limited ability to control release of the ingredient.Many of the techniques were dependent on mechanical crushing for the release of the active.This was common for techniques that arose during the1960s and1970s.Other techniques devel-oped during this time depended heavily on the dissolution of the shell material,resulting in active release.During the mid-1980s a series of patents taught the use of shell materials to control and sustain the release of food ingredient actives.One form of controlled release uses a porous shelled encapsulant(Lim and Moss,1982;Won,1987).This form of encapsulant slowly diffuses the active over a period of time.This technique can be used to extend the release time of a vitamin,pharmaceutical,or other functional food ingredients.Lattice-entrapped active ingredients were used to expand controlled release and sustained release of active ingredi-ents.This technique,highlighted in a1989patent,explores the entrapment of an active via thermodynamic mechanisms within a lattice of shell material.The release of the functional ingredient can be mechanical or diffusion,permeation,or degradation limited.The inventors suggest that this technique can be used for the encapsulation of flavors,sweeteners, and other food ingredients(Abrutyn et al.,1989).Novel ways of using controlled release techniques progressed into the1990s with the use of liposomal release by irradiating with microwaves.A1992patent titled“Microwave Browning Composition”cites the use of a liposome-encapsulated Maillard browning reagent that is released during the cooking process.Once released,the Maillard reagent is able to engage in browning reactions with the food matrix,which cause the evolution of flavor and aroma(Haynes et al.,1992).Flavor encapsulation came with the addition of a new processing technology for the creation of a glassy-matrix-encapsulated flavor.This technique is similar to the Swisher technique(1957)with the exception that it utilizes an extrusion system in place of a large pressurized vessel.This changed the manufacture of glassy encapsulated flavors from being a batch process to being a continuous process.In summary,the ongoing development of microencapsulation as a viable science in the food industry began with Samuel Percy’s creation of spray drying in 1872.Percy’s invention resulted in the production of powder with low mois-ture content.William Cains followed in 1875with his innovative “pan coating”process to coat food,confection ingre-dients,and pills.In 1890,the manufacture of fillable hard gelatin capsules was first reported.In 1926,a process was developed in which emulsions in mixture were spray dried first.In 1934,Scherer introduced the world to a new way of mass-producing an active that could be coated and protected from the environment.In 1957,Barrett K.Green and Lowel Schleicher of the National Cash Register Company invented a technique for the manufacture of oil-contained microscopic capsules—a process that would later be known as coacervation and would be used to develop carbonless ter in 1957,Horton E.Swisher’s patent described a technique whereby a molten mass of polysaccharides is created and blended with liquid flavorings.In the mid-1960s,A.D.Bangham and his group of researchers discovered a method for characterizing the surface chemistry as well as determining the relative interior diameter of self-assembled phospholipids (Bangham and Horne,1964).The “Wurster coating,”named after Dale E.Wurster,was developed in 1965as a method for encapsulating various food ingredients,as well as other materials.In 1968,Powell and others defined a technique that outlined the process for creating “seamless protecting walls surrounding the core.”In 1970,Matson improved the coacervation process with the introduction of an aminoplast encapsulation technique that improved coacervation by delivering better control and reproducibility.Furthering the “art”of encapsulation,Vandegaer introduced a new way in which a liquid-dispersed active can be coated through the use of polycondensate.The patent arena for coacervation expanded to include liquid Àliquid phase separation,with Hart and others introducing a method for improving the retention of volatile materials while also improving the shell properties of the micro-capsules.Fulger and Popplewell (1997)invented a process for incorporating a volatile component into a matrix and solidifying the mixture under pressure sufficient to prevent substantial volatilization of the volatile active.In the mid-1980s,a series of patents taught the use of shell materials to control and sustain the release of food ingredient actives.In 1989,Abrutyn’s patent explored the entrapment of an active via thermodynamic mechanism within a lattice of shell material.In 1992,Haynes et al.introduced “Microwave Browning Composition,”which releases a browning reagent during the cooking process.Learning from the history of encapsulation has led to the exploration and development of innovation in both encap-sulation methodologies and processes and these will be outlined further in subsequent chapters.1.6MATERIALS USED FOR MICROENCAPSULATION PURPOSESEncapsulation materials are somewhat limited for the food industry.This limitation is based on allowable ingredients for use in foods.Traditionally,the formation of a microencapsulation requires that there be incompatibility between the shell and the active so that a coating will exist at the surface of the active ingredient.For hydrophobic actives,a hydro-philic material must be used to encapsulate.An example of a hydrophobic active is edible oil and fat.A wide variety of polysaccharides,proteins,and polymers have been used for encapsulation.Table 1.1outlines these variousingredients.8PART |I Introduction。
拖地 英语作文
拖地英语作文Title: The Art of Mopping: A Comprehensive Guide。
Mopping the floor is an essential household chore that requires attention to detail and a systematic approach. In this essay, we will delve into the intricacies of mopping, exploring the techniques, tools, and tips for achieving a pristine floor surface.First and foremost, preparation is key to successful mopping. Before beginning, it's important to clear the floor of any obstacles such as furniture or debris. This ensures an unobstructed path for the mop and prevents accidents. Additionally, sweep or vacuum the floor to remove loose dirt and dust, as mopping alone may not suffice in eliminating stubborn particles.Now, let's discuss the tools needed for mopping. The primary tool is, of course, the mop itself. There are various types of mops available, including string mops,sponge mops, and microfiber mops. Each type has its advantages and disadvantages, but generally, microfiber mops are preferred for their superior cleaning ability and ability to trap dirt effectively.In addition to the mop, you will need a bucket filled with a cleaning solution. The choice of cleaning solution depends on personal preference and the type of flooring being cleaned. For most surfaces, a mixture of water and a mild detergent will suffice. However, for tougher stains or greasy residues, a specialized floor cleaner may be necessary.Once you have gathered your tools and prepared the cleaning solution, it's time to start mopping. Begin by dipping the mop into the cleaning solution and wringing out excess liquid. You want the mop to be damp but not dripping wet, as excessive moisture can damage certain types of flooring.Next, starting from one corner of the room, move the mop in a back-and-forth motion, working your way across thefloor in overlapping sections. Pay close attention to areas that are particularly dirty or stained, applying extra pressure if necessary. Remember to periodically rinse the mop in the cleaning solution to prevent spreading dirt around.As you mop, be mindful of the edges and corners of the room, as these areas are often neglected but can accumulate significant amounts of dirt and grime. Use a smaller mop or a cloth to clean these hard-to-reach spots thoroughly.Once you have mopped the entire floor, allow it to air dry or use a clean, dry mop to speed up the drying process. Avoid walking on the wet floor to prevent slipping accidents and to allow the cleaning solution to work its magic.In conclusion, mopping is a fundamental household task that, when done correctly, can leave your floors looking clean and polished. By following the techniques and tips outlined in this essay, you can achieve professional-level results and maintain a hygienic living environment for youand your family. So, roll up your sleeves, grab your mop, and let's get cleaning!。
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(1)
where [ M] is the mass matrix, [ K] is the stiffness matrix, { u} is the amplitude of the degrees of freedom, and ω is the circular frequency. The presence of a fatigue crack reduces the stiffness matrix, [ K] , while the mass matrix, [ M] , is left unchanged from the unflawed state. A given eigenvalue ω i must decrease in order for the 2 determinant ( [ K] − ω i [ M] ) to vanish and provide a non-trivial solution to (1). Finite element models have been used to predict the resonance frequencies as a function of crack length for 1mm thick aluminum alloy plates and the results were found to be in excellent agreement with experimentally determined values. In addition to changes in the resonance frequency caused by fatigue cracks, it has been found that the interaction of fatigue crack face walls during resonant vibration can produce a characteristic high frequency acoustic emission [1]. The acoustic emission signature was found to be due to an unsticking of the fatigue crack walls, but was difficult to isolate for fatigue cracks less than 1 cm. long. The presence of the high frequency acoustic emission does, however, verify the suspected interaction at the crack face walls. MICROSLIPPING AT FATIGUE CRACK WALLS Microslipping at the interface of two materials has long been studied as a damping method to reduce the amplitude of resonant vibrations [5]. Slip damping effects are introduced when loading conditions contain both normal and oscillatory tangential forces at the interface of two materials. Fig. 1 displays a geometry similar to that first studied by Mindlin
2
Resonant vibrations have been stimulated in thin metal plates using a non-contacting electromagnetic driver. A sinusoidal force was applied in a swept frequency fashion and the resulting surface displacements were monitored through the use of an acoustic microphone. It has been found that the presence of a fatigue crack in the sample causes a broadening of the second resonance peak. The Q factors of the resonance curves were determined and are directly correlated with the presence of fatigue cracks in the samples. The broadening of the curves is explained in terms of a microslipping at the crack face walls which reduces the amplitude of the resonant vibration by increasing the damping of the system. A comparison is made between the resonance characteristics of fatigue damaged and notched samples, where the stiffness of the two systems is nearly constant while the interaction between crack face walls is eliminated in the latter.
QUALITY FACTOR AND MICROSLIPPING OF FATIGUE CRACKS IN THIN PLATES AT RESONANT VIBRATION
B. Wincheski†, M. Namkung, and J.P. Fulton†
†
NASA Langley Research Center, Hampton, VA 23665 Analytical Services and Materials, Inc., 107 Research Dr., Hampton, VA 23666 ABSTRACT lowers the resonance frequency of a structure. The lowering of the resonance frequency with crack length is illustrated by the linear eigenvalue equation ( [ K ] − ω [ M] ] ) { u} = { 0} ,
Hale Waihona Puke INTRODUCTION It has previously been shown that resonant modal analysis can provide a fast effective method for inspecting thin metal plates for fatigue cracks [1-4]. A non-contacting electromagnetic driver is used to stimulate resonant vibrations and the amplitude of the plate vibrations are monitored with acoustic emission or audio microphones as a function of the frequency of the applied force. When the frequency of the applied force matches that of a natural frequency of the part under test a peak will occur in the amplitude of the plate vibrations and, correspondingly, in the sensor output. The resonant modes are then detected as peaks in the amplitude of the sensor output versus the frequency of the applied force. Previous work has concentrated on monitoring the resonant frequencies of thin metal plates. It was found that the presence of fatigue cracks
in order to examine the effects of partial slip [5]. The energy dissipation at the interface between the bodies was found to increase as the cube of the displacement and to have an effect even at vanishingly small loads. It was also determined that above a critical vibration amplitude, macro slip, the frictional dissipation at the interface of the bodies could no longer limit the amplitude of the vibrations. This critical vibration amplitude as well as the level of damping were found to depend upon the normal force [5]. The geometry for the present experiment is illustrated in Fig. 2. Aluminum 2024 plates 1 mm thick were clamped in a support frame leaving the front edge of the plates free to vibrate. The vibrational area of the samples was fixed at 25 x 4.5 cm2. The non-contact driver explained in [4] was used to apply a sinusoidal force normal to the surface of the plates in a swept frequency manner. The amplitude of the resultant plate vibrations was monitored through the use of a microphone aimed at the sample surface. In order to reduce the effects of background noises, a lock-in amplifier referenced to the frequency of the noncontact driver was used to record the output voltage of the microphone at each step of the drive frequency. A Material Test System (MTS) load frame was used to grow fatigue cracks in several of the samples used in this study. The cracks were grown from starter notches in the center of the front edge of the sample to lengths of 3 to 20 mm. The samples were then clamped in the test apparatus depicted in Fig. 2. such that the non-contact driver was centered above the crack. The driver was configured so as to produce a force 180° out of phase on either side of the flaw. The resulting forces acting in the fatigue crack region are