Search

Copyright of Journal of the Chinese Society of Rare Earths is the property of Editorial Department of Journal of the Chinese Society of Rare Earths and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Materiae Compositae Sinica is the property of Acta Materiea Compositae Sinica Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Prataculturae Sinica is the property of Acta Prataculturae Sinica Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Progress in Earthquake Sciences is the property of China Earthquake Administration, Institute of Geophysics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Progress in Earthquake Sciences is the property of China Earthquake Administration, Institute of Geophysics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Industrial Minerals & Processing / Huagong Kuangwu yu Jiagong is the property of Industrial Minerals & Processing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Stroke is the property of Chinese Journal of Stroke Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Computer Engineering & Applications is the property of Beijing Journal of Computer Engineering & Applications Journal Co Ltd. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Mechanical & Electrical Engineering is the property of Mechanical & Electrical Engineering Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Southeast University / Dongnan Daxue Xuebao is the property of Journal of Southeast University Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bulletin of the Chinese Ceramic Society is the property of Bulletin of the Chinese Ceramic Society Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cassia Semen, derived from the dried ripe seeds of leguminous plant Cassia obtusifolia Linn. or Cassia. tora Linn., exhibits a variety of pharmacological effects such as clearing heat to brighten the eyes, lubricating the intestine to relieve constipation, lowering blood pressure and lipids, hepatoprotection and anti-diabetes, etc. And due to its homology of medicine and food, it has broad development prospects in the fields of medicine and food. Based on the summary and analysis of the published literatures, this paper systematically reviews the integrated research progress of Cassiae Semen in recent years from the aspects of bioactive ingredients, pharmacological effects, toxicity and its applications in the food field. Additionally, the emerging challenges and possible development directions for the study of Cassiae Semen are discussed as well. In future research on Cassiae Semen, more attention should be paid to the pharmacological effects of naphthopyranones and polysaccharides and their mechanisms underlying improving eye diseases. Meanwhile, it is essential to focus on strengthening the researches on the pharmacokinetics of Cassiae Semen and the safety evaluation of its related functional foods. This article provides new basic information for further research, development, and utilization of Cassiae Semen. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Computer Engineering & Applications is the property of Beijing Journal of Computer Engineering & Applications Journal Co Ltd. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of University Chemistry is the property of Peking University, College of Chemistry & Molecular Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Hydrobiology / Shuisheng Shengwu Xuebao is the property of Editorial Department of Journal of Hydrobiology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polymer Materials Science & Engineering is the property of Sichuan University, Polymer Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polymer Materials Science & Engineering is the property of Sichuan University, Polymer Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A gear box fault diagnosis method based on improved time series gray image and deep learning is put forward in order to solve the problems such as complex actual working environment of gear box, inadequate performance of extracting features by traditional methods and gray image extraction features. After the vibration signal is decomposed into several intrinsic mode components (IMFs) by EEMD, the IMFs are divided into high-frequency and low-frequency components by cumulative mean criterion, in which the high-frequency components are denoised by wavelet threshold. The high frequency IMFs and low frequency IMFs after noise reduction are reconstructed, and the reconstructed signal is coded by gray image method. Two-dimensional improved time series gray image is sent to convolution neural network for training, so as to exert the advantages of convolution network in feature extraction of pictures and display the results by confusion matrix. Finally, the model results and different gray scale images are compared with traditional diagnosis methods. The results show that compared with common gray image and global denoising gray image, the method proposed in this paper improves the accuracy of gear box fault diagnosis by 4 and 1.8 percentage points respectively, and the convergence speed is significantly faster. Compared with BP neural network and ELM diagnosis method, the method proposed in this paper significantly improves the accuracy of gear box fault diagnosis. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Materials Engineering / Cailiao Gongcheng is the property of Journal of Materials Engineering Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A high-throughput method based on UPLC-MS/MS was developed for the determination of 44 mycotoxins in longan and its products. The samples were extracted with 80% acetonitrile-water (V/V) solution containing 1% acetic acid, and purified by PSA and C18. A Waters ACQUITY UPLC BEH C18 column was used for separation, with 0.2% FA-acetonitrile and water-acetonitrile as the mobile phase for gradient elution. Quantification was performed using the internal standard method under MRM mode with positive and negative electropry ionization. Results showed that a good linear relationship was found for the 44 mycotoxins, with the correlation coefficients ≥0.990 41, the limit of detection ranging within 0.003~0.7 µg/kg, and the limit of quantification being 0.01~2.0 µg/kg. The relative standard deviation (RSD) was 0.7%~9.7% (n=6), and the recoveries of the 44 mycotoxins at three spiking levels (low, intermediate and high levels) ranging within 70.7%~123.6%. The analyses of the 17 batches of longan and its products purchased from market revealed that the positive rate was 100%, with the concentrations of mycotoxins like 15-ADON, Fus X, PAT, TeA were relatively higher, indicating that they were the main contaminated mycotoxins during the growth, storage and processing processes of longan. Hazard Quotient (HQ) was used to assess the dietary exposure risk The assessment results showed that the HQ values of 21 mycotoxins were 0~0.012 37, which were all lower than 1, indicating no risk and little threat to human health. [ABSTRACT FROM AUTHOR]

Copyright of Guangdong Agricultural Sciences is the property of South China Agricultural University, Guangdong Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Xinmai26(XM) with weak resistance to late spring coldness. 4°C(T1) and -4°C(T2) low temperature stress treatment were carried out in intelligent ultra-low temperature incubator during the anther differentiation period of young wheat spike differentiation, and 15°C was used as control group(CK). High-throughput sequencing technology was used to determine the bacterial community in wheat rhizosphere soil, and to analyze the effects of late spring coldness during the anther differentiation period on the diversity and community structures of wheat rhizosphere bacteria. The results showed that: (1) late spring coldness decreased the ACE index of bacteria in rhizosphere soil of the two wheat varieties, and the ACE index of the variety XM with weak resistance to late spring coldness was significantly affected (P<0.05). (2) The bacterial community in rhizosphere soil of the two wheat varieties were mainly composed of 33 phyla and 819 genera, including Proteobacteria(53.20%-57.55%), Actinobacteria (13.34%-21.69%), Bacteroidetes(10.56%-12.37%), Gemmatimonadetes(6.17%-9.19%). The relative abundance of various bacterial phyla showed differences among different degrees of late spring coldness treatment. Late spring coldness increased the relative abundance of Actinobacte by 9.79%-19.11% in YN, and decreased by 26.43% -38.47% in XM. (3) Function prediction analysis indicated that that late spring coldness during the anther differentiation period increased the gene abundance of membrane transport, amino acid metabolism, carbohydrate metabolism, replication and repair in YN rhizosphere soil, and decreased their gene abundances in XM rhizosphere soil. In conclusion, late spring coldness during the anther differentiation period reduced the richness of the bacterial community in the wheat rhizosphere soil, changed the bacterial community structure, and affected the membrane transport, amino acid metabolism, carbohydrate metabolism, and replication and repair functions of the bacterial community. [ABSTRACT FROM AUTHOR]

Copyright of Integrated Intelligent Energy is the property of Editorial Department of Integrated Intelligent Energy and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Rock & Mineral Analysis is the property of Editorial Board of Rock & Mineral Analysis and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Jilin University (Medicine Edition) is the property of Jilin University Press and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food safety has become an important public health issue, rapid and accurate monitoring and detection of foodborne pathogens is one of the most effective ways to control and prevent human foodborne diseases. The complexity of food matrices, the diversity of bacteria and their different growth and replication characteristics pose a major challenge for the detection of foodborne pathogens. Traditional microbial detection methods are time-consuming and laborious, and cannot meet the requirements of non-culturable viable bacterial cells and rapid on-site food detection. Therefore, in recent years, various immunoassays for foodborne pathogens have been developed, which are more sensitive, simple and efficient than the traditional methods, and have broad application prospects. Based on the biological characteristics of sublethal injury, viable but non-culturable (VBNC) and dormant states, as well as the types and characteristics of antibodies, this paper reviewed the detection principle, advantages and disadvantages, and applications of the current common immunoassays for foodborne pathogens. The limitations of the existing methods and the future development direction were discussed to provide reference for the development and utilization of immunoassays for foodborne pathogens. [ABSTRACT FROM AUTHOR]

The effects of adding cellulose with different particle sizes and proportions on the gel properties of three common surimi products, namely fish balls, fish intestines, and fish cakes, were studied, and the best particle sizes and proportions were selected. This experiment determined the best particle size and proportion by studying the effects of adding different particle sizes and proportions of cellulose on the whiteness, water holding capacity, gel strength, total texture analysis, water distribution, and sensory aspects of fish balls, fish intestines, and fish cakes. The experiment found that the addition of cellulose could effectively improve the whiteness, water retention, gel strength, and texture characteristics of three common surimi products, and reduce the content of free water. The water holding capacity of fish balls, fish intestines, and fish cakes, gel strength, hardness, chewiness, and the proportion of water that was difficult to flow would increase with the increase of cellulose particle size, and first increase and then decrease with the increase of the addition proportion. It was found that the particle size of cellulose was 200 μm. When the addition ratio was 2%, the sensory evaluation would be more popular with consumers. After comprehensive consideration, the particle size of added cellulose was 200 μm. When the addition ratio was 2%, the quality of three common surimi products could be improved to the greatest extent, and the water holding capacity of fish balls, fish intestines and fish cakes can be increased by 14.5%, 22.1%, and 8.9% respectively. Gel strength increased by 121.9%, 108.7%, nd 65.5%. Hardness increased by 97.5%, 107.0%, and 158.8%. The proportion of non-flowing water increased by 0.8%, 1.7%, and 1.7%. [ABSTRACT FROM AUTHOR]

Copyright of Study on Optical Communications / Guangtongxin Yanjiu is the property of Study on Optical Communications Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Beijing University of Technology is the property of Journal of Beijing University of Technology, Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tianjin Medical Journal is the property of Tianjin Medical Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Basic Sciences Journal of Textile Universities / Fangzhi Gaoxiao Jichu Kexue Xuebao is the property of Basic Sciences Journal of Textile Universities and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In practical Electromyography (EMG) control, it is necessary to select appropriate number of surface EMG channels with ideal classification performance. In this paper, the contribution of different muscles to motor tasks is taken as the optimization criterion for optimal channel selection, and a channel selection method based on muscle synergy(MS) is proposed. Firstly, the raw EMG signal is preprocessed to extract EMG features, and then non-negative matrix factorization (NMF) algorithm is used to extract the muscle synergy matrix for each gesture and converted. Secondly, the muscle weight coefficients of each gesture on each EMG channel are summed to obtain the importance coefficients of all EMG channels. Finally, the classification is carried out by support vector machine(SVM), random forest(RF) and K-nearest neighbor(KNN) classifier. The method is tested by using surface EMG recorded in DB5 subdatabase of Ninapro database. The test results show that when extracting 10 optimal channels, compared with the sequential forward selection(SFS), Markov random field(MRF) and Relief-F channel selection methods proposed in previous studies, the recognition accuracy of the EMG subsets determined by this method is similar to that obtained by MRF and Relief-F method, and is slightly lower than that obtained by SFS method, but the computational cost is lower than that of SFS, MRF and Relief-F methods. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Foundry Technology (1000-8365) is the property of Foundry Technology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Foundry Technology (1000-8365) is the property of Foundry Technology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)