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co.relation between carbon emissions,fuel co.sumption of vehicles and speed limit on expressway

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Journal of Traffic and Transportation Engineering(English Edition) 2024年第4期11卷 631-642页

作者： Chao Gao Jinliang Xu Miao Jia Zhenhua Sun School of Highway Chang'an UniversityXi'an 710064China shaoxing co.munications Investment group co. Ltd.Shaoxing 312000China

This paper aimed to investigate the co.relation between carbon emissions,fuel co.sumption,and speed limit.A theoretical model was derived based on the energy co.servation law,which expresses the relationship between vehicle's fuel co.sumption and ***,a total of 40 sets of fuel co.sumption data were co.lected through field tests to verify the accuracy of the theoretical model at different speeds and different road longitudinal slope *** fuel co.sumption was then co.verted to carbon emissions acco.ding to the carbon emission factors specified by Intergovernmental Panel on Climate Change(IPCC).In the field experiment,two types of cars and trucks,which are most co.mon on the expressways in China,were ***,the travel speed under different posted speed limits was obtained through the previously established model,and the carbon emission changes of different vehicle types at different limited speeds are *** results show that the speed limit has a significant impact on fuel co.sumption and carbon *** the speed limit increased from 80 to 120 km/h,average vehicle speeds increased about 21%-27%,and fuel co.sumption and carbon emissions increased from approximately 33%-38%.Another interesting result was that the vehicle's fuel co.sumption and carbon emissions are only affected by *** results of the study explore the effect of speed limits on carbon emissions and provide evidence for road managers to set reasonable speed limits.

关键词： Vehicle carbon emission Vehicle fuel co.sumption Posted speed limit Average speed Road longitudinal slope

Outbreak of 2-methylisoborneol in a drinking water reservoir attributed to the cyanobacterium Pseudanabaena sp.

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Journal of Oceanology and Limnology 2024年第6期42卷 1789-1804页

作者： Man XIAO Yanzhang WEI Danping ZHENG Liandong SHI Changchun HUANG Yang WANG Guangwei ZHU Key Laboratory of Lake and Watershed Science for Water Security Nanjing Institute of Geography and LimnologyChinese Academy of SciencesNanjing 210008China School of Geography Sciences Nanjing Normal UniversityNanjing 210023Chin a 3 shaoxing Yuanshui group co. Ltd.Shaoxing 312000China

Taste and odor co.pounds(T&Os),which is often associated with plankton in water sources,pose significant challenges to water quality in the *** the potential producers and understanding the driving factors are critical for effective *** most studies focused on outbreak of T&Os linked with summer cyanobacterial blooms,questions remain about the mechanisms and environmental factors driving spring outbreaks when cyanobacteria are typically in low ***,changes in the co.centrations of T&Os,i.e.,2-methylisoborneol(2-MIB)and three others,in relation to the phytoplankton co.munity,the physico.chemical and hydrological co.ditions in a mesotrophic reservoir surrounded by hills in East China were investigated from March to June *** show that 2-MIB was the main T&O during the spring outbreak of phytoplankton,and peaked at 96.10 ng/L,which is nearly 10 times of its odor threshold co.centration(OTC)of 10 ng/*** filamentous cyanobacterium Pseudanabaena *** identified as the primary producer of 2-MIB,and the cell co.centration of 4000 cells/mL of Pseudanabaena *** potentially result in 10 ng/L of 2-MIB in this *** abundance of Pseudanabaena *** 2-MIB were co.related significantly with turbidity,suggesting that a lower light environment might be critical to promote the dominance of Pseudanabaena *** the subsequent production of ***,the co.bination of co.sistently decreased water level,moderate water stratification,optimal water temperature ranging~14-23℃,the increase of the chemical oxygen demand using permanganate as an oxidant(co.Mn)and total nitrogen(TN)co.centration were likely to drive the accumulation and outbreak of *** hydrodynamic disturbance(i.e.,a sudden rapid flow of water)triggered the abrupt disappearance of both Pseudanabaena *** *** study suggests that proliferation of Pseudanabaena *** spring is important in co.tributing to 2-MIB outbreak,and flushing may be an

关键词： 2-methylisoborneol(2-MIB) cyanobacteria hydrodynamic disturbance Pseudanabaena sp. thermal stratification

Distance decay pattern of fermented-related microorganisms in the sauce-flavor Baijiu producing region

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Food Bioscience 2023年第1期51卷 797-807页

作者： Shuangping Liu Zhengfei Jiang Dongna Ma Xiaogang Liu Yilun Li Dongliang Ren Ying Zhu Hongyuan Zhao Hui Qin Mengyang Huang Suyi Zhang Jian Mao National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan UniversityWuxiJiangsu214122China Luzhou Laojiao group co.ltd Luzhou646000China shaoxing Key Laboratory of Traditional Fermentation Food and Human Health Jiangnan University(Shaoxing)Industrial Technology Research InstituteShaoxingZhejiang312000China National Engineering Research Center of Huangjiu Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd.ShaoxingZhejiang312000China Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan UniversityWuxiJiangsu214122China

Microbial terroir is essential to the development of regional fermented food *** microbiota participates in the fermentation process and fermentation process also domesticates the microorganisms in the environments,leading to an interaction between the fermentation process and the fermentation ***,we reported microbiota from different environments(fermentation process,fermentation environment,and eco.ogical environment)of two *** used amplico. full-length sequencing to study the regional microbial characteristics and the domestication of the fermentation process on *** in the Chishui River producing region co.tributed more to the brewing,which co.tained many functional fungi,such as Pichia,Wickerhamomyces anomalus,and *** fermentation process had a strong domestication effect on microbiota in the fermentation *** grains and Daqu were the primary microbiota sources in the fermentation *** in the producing area exhibited a distance decay *** increasing distance from the distillery,the dissimilarity between microbial co.munities increased and the microbial co.munity showed an obvious deterministic-stochastic *** eco.ogical environment 50m away from the distillery was less domesticated by the fermentation *** factors(pH,acidity,and water co.tent)and microbial interactions synergistically led to microbial differences across *** results first determined that a regional microbial model had been established in sauce-flavor Baijiu and co.prehensively clarified the interaction between the fermentation process and the *** laid the foundation for further elucidation of the influence of microorganisms on the yield and flavor quality of sauce-flavor Baijiu.

关键词： Sauce-flavor Baijiu Environmental microbiota Distance decay patterns Domestication

Environment microorganism and mature daqu powder shaped microbial co.munity formation in mechanically strong-flavor daqu

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Food Bioscience 2023年第2期52卷 1000-1009页

作者： Shuangping Liu Yu Zhou Dongna Ma Suyi Zhang Yi Dong Xiu Zhang Jian Mao National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan UniversityWuxiJiangsu214122China Luzhou Laojiao group co.ltd Luzhou646000China shaoxing Key Laboratory of Traditional Fermentation Food and Human Health Jiangnan University(Shaoxing)Industrial Technology Research InstituteShaoxingZhejiang312000China National Engineering Research Center of Huangjiu Zhejiang Guyuelongshan Shaoxing Wine Co.LtdShaoxingZhejiang312000China

Daqu is the fermenting starter in Chinese Baijiu brewing,co.tributing functional microorganisms,enzymes and flavor substances to the grain *** daqu is produced in open environment where environmental factors and microbiota are critical to daqu and Baijiu *** is the direction of Baijiu production *** this study,we investigated the mechanism of the effect of mechanized environment and manufacturing process on daqu *** functional microorganisms(***,lactic acid bacteria and yeast)were distributed in the process environment,including indoor air,tube and equipment surfaces,which co.tributed to the initial bacterial/fungal co.position in daqu(71.62%/28.47%)along with mature daqu powder(21.1%/61.65%).Our results also showed daqu microbiota formation was influenced by both stochastic and deterministic *** initial microorganisms produced large amounts of organic acids(19.24 g/kg)and bioheat(58.3◦C)during early fermentation stage,leading to a rapid temperature rise and water loss under the stacking *** daqu powder mainly provided thermophilic microorganisms for fermentation stages during and after temperature rise,including Thermoactinomyces,Thermoascus,Thermomyces,Rhizomuco. and Rhizopus,which produced enzymes and amino nitrogen for Baijiu fermentation,also ensuring stable microbiota among process *** work revealed the origin of the microbial co.munity of strong-flavor daqu and showed that eco.ogical environment suitable for daqu fermentation was created during the long-term co.tinuous production process by adding mature daqu powder during daqu brick making and sprinkling it in the workshop,by which product quality was guaranteed.

关键词： Mechanically strong-flavor daqu Chinese Baijiu starter High-throughput sequencing Environmental microorganism co.relation analysis Source tracking

Shear behavior of two-order morphology in rock joints

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Journal of Mountain Science 2023年第3期20卷 845-858页

作者： HUANG Man CHEN Xuan-nan HONG Chen-jie LIU Dan LUO Zhan-you DU Shi-gui WU Zao-sheng Dept.of Civil Engineering Shaoxing UniversityShaoxing 312000China State Key Laboratory for GeoMechanics and Deep Underground Engineering China University of Mining and Technology(Beijing)Beijing 100083China School of Civil and Environmental Engineering Ningbo UniversityNingbo 315000China Geological Survey Engineering Department Shaoxing Huahui Engineering Design Group Co.LTDShaoxing 312000China

Two-order morphology of rock joints named as waviness and unevenness can be separated by morphology classification method,which plays a decisive role in the evolution of shear stress during the shear *** joint morphology is obtained by using 3D printing and 3D laser scanning techniques and the joint model samples in two-order morphology are produced by cement ***,shear tests are performed under different normal *** shows that the waviness is dominant in the total morphology during the shear test,and the shear co.tribution of unevenness mainly occurs in the climbing phase of shearing *** the failure modes of two-order morphology,waviness mainly embodies shear dilation characteristics and unevenness mainly shows shear wear *** on this,a quantitative parameter is proposed to represent the ratio of the peak shear strength of the two-order morphology to that of total *** functional relationship between the peak shear strength of total and two-order morphologies is determined,providing a theoretical method for further in-depth study on the shear strength of the interaction with two-order morphology of rock joints.

关键词： Rock joints Two-order morphology Shearcharacteristics S hear strength Damage mechanism

Target detection for multi-UAVs via digital pheromones and navigation algorithm in unknown environments

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Frontiers of Information Technology & Electronic Engineering 2020年第5期21卷 796-808页

作者： Yan SHAO Zhi-feng ZHAO Rong-peng LI Yu-geng ZHOU co.lege of Information Science and Electronic Engineering Zhejiang UniversityHangzhou 310027China Zhejiang Lab Hangzhou 311121China Institute of Wanfeng Jinyuan Holding group co. Ltd.Shaoxing 312000China

co.rdinating multiple unmanned aerial vehicles(multi-UAVs)is a challenging technique in highly dynamic and sophisticated *** on digital pheromones as well as current mainstream unmanned system co.trolling algorithms,we propose a strategy for multi-UAVs to acquire targets with limited prior *** particular,we put forward a more reasonable and effective pheromone update mechanism,by improving digital pheromone fusion algorithms for different semantic pheromones and planning individuals’probabilistic behavioral decision-making ***,inspired by the flocking model in nature,co.sidering the limitations of some individuals in perception and co.munication,we design a navigation algorithm model on top of Olfati-Saber’s algorithm for flocking co.trol,by further replacing the pheromone scalar to a *** results show that the proposed algorithm can yield superior performance in terms of co.erage,detection and revisit efficiency,and the capability of obstacle avoidance.

关键词： co.lective intelligence Digital pheromones Artificial potential field Navigation algorithm

Effects of anode slime removing by Fe^(2+)dissolution method on electrochemical properties of Pb−0.6%Ag anode and zinc electrowinning

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Transactions of Nonferrous Metals Society of China 2024年第11期34卷 3777-3788页

作者： Wen-jun WANG Lan-bo LI Xu LIU Tie-chui YUAN He-xin GAO State Key Laboratory of Powder Metallurgy Central South UniversityChangsha 410083China Zhejiang Libo Industrial co. Ltd.Shaoxing 312000China co.lege of Mechanical and Energy Engineering Shaoyang UniversityShaoyang 422000China Zhuzhou Smelter group co. Ltd.Zhuzhou 412000China

Fe^(2+)dissolution method and manual method were used to remove the anode slime and their effects on properties of cast Pb−0.6wt.%Ag anode and zinc electrowinning were *** results reveal that the Fe^(2+)dissolution method can avoid mechanical damage to the oxide film layer on the anode surface,which cannot be achieved by traditional manual *** can lower the anode co.rosion rate by 57.14%,thus reducing Pb co.tamination in electrolyte and zinc ***,co.pared with manual method,Fe^(2+)dissolution method can significantly improve the electrocatalytic activity of the anode and lower the initial power co.sumption of zinc electrowinning to 2720 kW·h/t after removing anode slime.

关键词： Pb−Ag anode zinc electrowinning anode slime removing electrochemical properties

Microwave preionization and electron cyclotron resonance plasma current startup in the EXL-50 spherical tokamak

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Plasma Science and Technology 2022年第1期24卷 30-35页

作者： Bin CHEN Yubao ZHU Qing ZHOU Jiangbo DING Xianming SONG Shaodong SONG Yuanming YANG Xin ZHAO Enwu YANG minsheng LIU the EXL-50Team Hebei Key Laboratory of co.pact Fusion Langfang 065001People's Republic of China ENN Science and Technology Development co. Ltd.Langfang 065001People's Republic of China

Preionization has been widely employed to create initial plasma and help the toroidal plasma current *** research focuses on implementing a simple,eco.omical and practical electron cyclotron resonance(ECR)preionization technique on the newly co.structed EXL-50 spherical tokamak,and evaluating the effectiveness on improving the plasma current *** types ECR microwave preionization experiments for the plasma initialization without the central solenoid are reported:(1)2.45 GHz microwave preionization and current startup with2.45 GHz ECR source;(2)2.45 GHz microwave preionization and current startup with 28 GHz ECR *** of the 2.45 GHz ECR microwave preionization to the experiments has co.tributed to(1)getting rid of the plasma breakdown delay;(2)the significant improvement of the discharge quality:the discharge is much longer and more stable while the driven plasma current is larger,co.pared to the discharge without preionization.

关键词： preionization microwave ECR spherical tokamak plasma current startup

Application of solid-phase extraction and gas chromatography-mass spectrometry (SPE-GC-MS) in resolution of metabolism pattern of higher alco.ols in rat plasma

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Food Science and Human Wellness 2024年第6期13卷 3501-3510页

作者： Yufei Liu Xiaonian Cao Zhilei Zhou Qingxi Ren Zhongwei Ji Min Gong Yuezheng Xu Weibiao Zhou Shuguang Chen Jian Mao National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing School of Food Science and TechnologyJiangnan UniversityWuxi 214122China Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan UniversityWuxi 214122China Luzhou Laojiao co. Ltd.Luzhou 646000China shaoxing Key Laboratory of Traditional Fermentation Food and Human Health Jiangnan University(Shaoxing)Industrial Technology Research InstituteShaoxing 312000China National Engineering Research Center for Huangjiu Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd.Zhejiang Shaoxing Huangjiu Industry Innovation Service ComplexShaoxing 312000China Department of Food Science and Technology National University of SingaporeSingapore 117542Singapore Department of General Surgery Peking Union Medical College HospitalChinese Academy of Medical Sciences and Peking Union Medical College(CAMS&PUMC)Beijing 100730China

Higher alco.ols are key factors affecting sensory quality and post-drinking co.fort of alco.olic beverages. A strategy co.bining solid-phase extraction and gas chromatography-mass spectrometry(SPE-GC-MS) was established to analyze the metabolism pattern of higher alco.ols in rat plasma after gavage of 4 co.mon alco.olic beverages including huangjiu, baijiu, wine and brandy. 7 mL of dichloromethane was determined as the optimal extraction co.dition, and 8 higher alco.ols were precisely quantified with detection limits of 1.82-11.65 μg/L, reco.eries of 89.07%-110.89% and fine repeatability. The fastest absorption and elimination rates of plasma total higher alco.ols were observed in baijiu and huangjiu group, respectively, and the highest peak co.centration was found in brandy group. Additionally, the metabolic rate of plasma isoamyl alco.ol in huangjiu group was faster than that in wine group at the same intragastric administration dosage. This study may provide potential insight for evaluation of alco.olic beverage quality.

关键词： Higher alco.ols Alco.olic beverages SPE-GC-MS Pharmaco.inetic parameters