Search

基于数据驱动的方法在电力系统暂态稳定评估的效率和精度提升上已经取得了一些研究成果。然而电力系统暂态过程中涉及多维度时序特征的变化，常规算法对特征的提取能力不足且缺乏可解释性，难以反映系统暂态过程中的动态行为。因此，构建了一个具有双塔结构的Transformer模型，以Transformer编码器作为特征提取器，考虑同一时刻不同维度的特征以及每一维度特征在不同时间步对系统暂态稳定的影响，并将其分别作为双塔结构Transformer模型的输入，训练和学习各特征通道和时间步对系统暂态稳定性的影响。通过融合机制，建立了由系统特征到系统稳定性的端到端的映射模型，实现了暂态稳定高精度的评估，并通过注意力热图可视化解释模型的决策过程。最后，在IEEE-39节点系统验证了所提方法的有效性。

目的 探讨颅内动脉与颈动脉并存斑块分布特征对卒中复发风险的预测价值。 方法 连续纳入2周内发生缺血性卒中且至少一侧颈动脉存在粥样硬化斑块的患者，于基线期进行颅外颈动脉多对比度MR血管壁成像和颅内动脉MRA检查。随后对所有患者进行至少1年的随访研究，观察有无缺血性卒中复发。分析粥样硬化斑块在颅外颈动脉不同节段的分布特征，以及前循环颅内动脉狭窄并存颅外颈动脉不同节段斑块的发生率。采用Cox回归计算前循环颅内动脉狭窄并存颈动脉不同节段斑块对缺血性卒中复发的预测价值。 结果 共纳入117例患者，平均年龄为（62.6±11.8）岁，其中男性85例，中位随访时间为12.0（11.1～12.8）个月，有31例（26.5%）患者发生缺血性卒中复发。前循环颅内动脉狭窄并存颈动脉球部斑块与卒中复发显著相关（HR 2.535，95%CI 1.085～5.922，P=0.032），校正年龄、性别、BMI混杂因素后该相关性仍具有统计学意义（HR 2.903，95%CI 1.114～7.565，P=0.029）。前循环颅内动脉狭窄并存颈动脉其他节段斑块与卒中复发无相关（P>0.05）。 结论 在缺血性卒中且至少一侧颈动脉存在粥样硬化斑块的患者中，前循环颅内动脉狭窄并存颈动脉球部斑块与卒中复发独立相关。 Abstract: Objective To investigate the predictive value of intracranial and carotid arteries coexisting atherosclerotic plaque distribution characteristics for the risk of stroke recurrence. Methods Patients with ischemic stroke within 2 weeks and at least one carotid plaque were consecutively included and underwent multi-contrast MR vessel wall imaging for extracranial carotid arteries and MRA for intracranial arteries at baseline. All patients were followed up for at least 1 year to record stroke recurrence. The distribution characteristics of atherosclerotic plaque in different segments of the extracranial carotid artery and the incidence of coexisting intracranial artery stenosis in anterior circulation and extracranial carotid artery atherosclerotic plaques in different segments were analyzed. Univariate and multivariate Cox regressions were used to calculate the predictive value of coexisting intracranial artery stenosis in anterior circulation and carotid artery atherosclerotic plaques in different segments for stroke recurrence. Results A total of 117 patients were included, with a mean age of (62.6±11.8) years, including 85 males. The median follow-up time was 12.0(11.1-12.8) months, and 31(26.5%) patients experienced stroke recurrence. Coexisting intracranial artery stenosis in the anterior circulation and atherosclerotic plaques in the segment of the carotid bulb was significantly associated with stroke recurrence (HR 2.535, 95%CI 1.085-5.922, P=0.032). After adjusting for confounding factors (age, sex, and BMI), this association remained statistically significant (HR 2.903, 95%CI 1.114-7.565, P=0.029). No significant association was found between intracranial artery stenosis in anterior circulation coexistent with atherosclerotic plaque in other segments of the carotid artery and stroke recurrence (P>0.05). Conclusions In patients with ischemic stroke and at least one carotid plaque, coexisting intracranial artery stenosis in anterior circulation and atherosclerotic plaque in the segment of the carotid bulb was independently associated with stroke recurrence.

植物油中的色素不仅会影响油脂的色泽，还会降低油脂的品质和贮藏稳定性。脱色过程是去除油脂不良色泽的重要工序，而吸附脱色是油脂企业加工过程中最常用的脱色方法。概述了植物油中色素的来源以及色素的存在对油脂营养和安全性的影响，简要介绍了膜脱色法、光能脱色法、超声辅助脱色法、热脱色法、吸附脱色法等常见的脱色方法，综述了活性白土、活性炭、凹凸棒土（石）、硅胶和复合脱色剂等吸附剂的应用研究进展，总结了吸附脱色目前所存在的问题,如脱色过程中废白土处理率低、深色油脂脱色难，并提出了解决建议（提高废白土中油脂的回收利用，开发针对性的脱色方法等），最后针对目前油脂工业脱色技术的现状和在脱色过程中需要解决的问题进行了思考和展望。 The pigment in vegetable oil not only affects the color of the oil, but also reduces the quality and storage stability of the oil. Bleaching process is an important process to remove the undesirable color of oils, and adsorption bleaching is the most common bleaching method used in oils enterprises. The sources of pigments in vegetable oils and the influence of the presence of pigments on the nutrition and safety of oils were outlined, the common bleaching methods such as membrane bleaching, light energy bleaching, ultrasonic assisted bleaching, thermal bleaching and adsorption bleaching were briefly introduced, and the progress on the application of adsorbents such as activated white clay, activated carbon, concave convex clay, silica gel and compound decolorant was reviewed. Some problems such as low processing rate of spent white clay in the bleaching process, difficult bleaching of oils with dark color were summarized, and countermeasures (improving the recovery and utilization of oils in spent white clay, and developing targeted bleaching method) were put forward. Finally, the current status of bleaching technology in oil industry and the problems that need to be solved in the bleaching process were considered and prospected.

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 Chinese Journal of Applied Chemistry is the property of Chinese Journal of Applied Chemistry 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.)

[Objective] This study reveals the contribution of multi-system comprehensive evaluation of water and soil suitability of water and soil resources to regional development, clarifies the suitability evolution of coordinated development of water and soil resources in Ningxia, and identifies the influence factors of regional carrying capacity of water and soil resources. [Methods] A comprehensive evaluation system of resources, ecology, and social economy in Ningxia was built up. An entropy weight TOPSIS model, a coupling coordination degree model and a gray correlation degree model were used to evaluate the dynamic changes and coordinated development of water and soil resources in Ningxia in the past 20 years (2001—2020) and analyze the change rules of influencing factors. [Results] The suitability of water and soil resources in Ningxia had a trend from poor to good level and is currently at a high-quality level (0.883) . The degrees of coupling and coordination between the sub-systems had increased from a serious imbalance (0.159) in 2001 to a high-quality coordination (0.946) in 2020. The resource evaluation system (0.729) had a higher correlation in the evaluation of the suitability of water and soil resources among the sub-systems and social evaluation system (0.721) . [Conclusion] The coordinated development of sub-systems reflects the overall suitability of soil and water resources in Ningxia. In the future, more attention should be paid to the key factors in the social system, and the development and utilization of soil and water resources should be rationally allocated. [ABSTRACT FROM AUTHOR]

Copyright of Automobile Technology is the property of Automobile 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 Atomic Energy Science & Technology is the property of Editorial Board of Atomic Energy Science & Technology 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 Chinese Journal of Arteriosclerosis is the property of Chinese Journal of Arteriosclerosis 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 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 Hydrogeology & Engineering Geology / Shuiwendizhi Gongchengdizhi is the property of Hydrogeology & Engineering Geology 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 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 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 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 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 Journal of Frontiers of Computer Science & Technology 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 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.)

特朗普政府非洲政策以"新非洲战略"为框架，涉及经贸、 反恐和援助三个方面，其在具体内容上基本延续了冷战后美国历任政府 的做法，主要变化反映在战略层面，即借助非洲遏制中国。美国在非洲 总体利益低位徘徊和特朗普个人对非洲的轻蔑态度是美国非洲政策"不 变"的决定因素；而美国全球战略的调整则是其政策"变化"的主要原 因。特朗普政府非洲政策将给中国和非洲带来不利影响，其实施也面临 着美国国内国际因素的制约. [ABSTRACT FROM AUTHOR]

旨在为米糠油的精准适度加工及其在食品工业中的应用提供科学指导，研究了常压和充氮加热（60~260 ℃）处理0~12 h条件下米糠油中谷维素及其4种主要组分〔环木菠萝烯醇阿魏酸酯（CAFA）、24-亚甲基环木菠萝烯醇阿魏酸酯（24-MCAFA）、菜油甾醇阿魏酸酯（CampFA）及 β-谷甾醇阿魏酸酯（SitoFA）〕的损失规律。结果表明：两种加热方式下谷维素及其4种主要组分的损失率随加热时间的延长均呈线性上升趋势（R2>0.90），损失速率随着加热温度升高而升高；在常压加热条件下，当温度达到220 ℃时谷维素开始快速损失，260 ℃下加热12 h时谷维素总量损失率最高（74.14%）；谷维素4种主要组分在两种热处理过程中热稳定性相似，即不高于140 ℃时各组分之间热稳定性总体无显著差异，不低于180 ℃时各组分热稳定性大小顺序为CampFA>CAFA>24-MCAFA>SitoFA；充氮加热下谷维素损失率变化趋势与常压加热下相似，但其损失率显著低于常压加热（除140 ℃和60 ℃），在220 ℃下加热12 h时两者相差最大（32.34百分点）。综上，米糠油应采用适度加工工艺及在食品工业应用中应合理控制加热条件以减少谷维素的损失，提高米糠油的营养品质。Aiming to provide scientific guidance for the precise and moderate processing of rice bran oil and its application in the food industry, the loss law of oryzanol and its four main components 〔cycloartenyl ferulate (CAFA),24-methylene cycloartenyl ferulate（24-MCAFA）,campesterol ferulate（CampFA）,β-sitosterol ferulate（SitoFA）〕 in rice bran oil heated by atmospheric pressure heating and nitrogen-filled heating respectively under the conditions of heating temperature 60-260 ℃ and heating time 0-12 h was studied. The results showed that the loss rate of oryzanol and its four main components showed a linear increasing trend with the extension of heating time (R2>0.90) under the two heating methods, and the loss rate was positively correlated with the heating temperature. Under the conditions of atmospheric pressure heating, oryzanol began to lose rapidly when the temperature reached 220 ℃, and the loss rate of oryzanol reached the highest (74.14%) when the temperature reached at 260 ℃ for 12 h. The thermal stability of the four main components of oryzanol was similar during the two heat treatment processes. There was overall no significant difference in the stability among the four components when the temperature was not higher than 140 ℃, whereas their stability was order as CampFA>CAFA>24-MCAFA>SitoFA when the temperature was not lower than 180 ℃. The variation trend of oryzanol loss rate under nitrogen-filled heating was similar to that under atmospheric pressure heating, whereas the loss rate under nitrogen-filled heating was significantly lower than that under atmospheric pressure heating(except for 140 ℃ and 60 ℃), and the difference was the highest (32.34 percentage) at 220 ℃ for 12 h. To sum up, rice bran oil should use moderate processing techniques and reasonable control heating conditions in food industry applications to reduce the loss of oryzanol, thereby enhancing the nutritional quality of rice bran oil.

植物油料油脂加工的主要内容包括油脂及蛋白的初加工和深加工技术、综合利用技术、工程装备技术及品质控制技术等,概述了我国植物油料油脂加工技术新进展。我国已初步建立起基于营养和安全为评价标准的食用植物油精准适度加工体系；突破了零反式脂肪酸专用油脂生产技术，能满足各种食品加工场景需求；功能油脂制备技术成果渐次落地，推动产业进入蓬勃发展期，多款结构脂产品进入量产，跨国公司垄断局面得以改变；新油源开发方兴未艾；植物蛋白结构功效关系基础研究促进了植物基产品开发；油料油脂综合利用规模扩大；食用油安全防控技术、绿色储油技术研究不断深入；大型浸出器和浓缩蛋白制取装备的设计和制造水平达到国际先进水平；智能化工厂建设支撑我国油料油脂加工各项经济技术指标处于世界领先地位。The vegetable oilseeds and oils processing includes primary processing and deep processing technology of oils and protein, comprehensive utilization technology, engineering equipment technology and quality control technology, etc.An overview of the new advances in vegetable oilseeds and oils processing technology in China was summarized. Firstly, an accurate and moderate processing system for edible vegetable oils based on nutritional safety indicators has been basically established, and the production technology of edible oils with zero-trans fatty acid has also broken through, which can meet the needs of various food processing. Additionally, the technological achievements in the preparation of functional oils have gradually implemented, promoting the industry to enter a period of vigorous development. Mass production of multiple structural lipids products have also begun, which has busted the monopoly of multinational corporations. Moreover, the development of new oil sources is flourishing. Basic research on the structure efficacy relationship of plant proteins has promoted the development of plant-based products, the scale of comprehensive utilization of oilseeds and oils has expanded, and the researches on edible oils prevention and control technology, as soon as green oil storage technology has continuously gone on. Finally, the design and manufacturing level of large-scale equipment for extracting extractors and protein concentrate has reached international advanced level, and various economic and technical indicators of oilseeds and oils and fats processing has reached the leading level in the world, supported by the construction of intelligent factory.

Objective To explore the clinical effect of platelet-rich plasma therapy (PRP) combined with 5E rehabilitation nursing mode for patients with knee osteoarthritis. Methods Totally 80 patients with knee osteoarthritis admitted to the orthopedics department of the hospital from March 2021 to March 2023 were selected as subjects. They were divided into test group and control group according to ward odd and even numbers, with 40 cases in each group. The control group was treated with PRP injected into knee joint cavity combined with routine exercise guidance. The experimental group was treated with PRP injected into knee joint cavity combined with 5E rehabilitative nursing mode. The effect of intervention at 6 months and 12 months after treatment was observed. Results The Visual Analogue Scale of pain in the experimental group was significantly lower than that of the control group at 6 months and 12 months after treatment(P＜0. 01). The score of Western Ontario and McMaster Universities osteoarthritis index (WOMAC) in the experimental group was significantly higher than that of the control group at 6 months and 12 months after treatment(P＜0. 01). Conclusion Platelet-rich plasma therapy combined with 5E rehabilitation nursing model can effectively relieve pain and improve knee joint function in patients with knee osteoarthritis. (目的 探讨富血小板血浆联合5E康复护理模式在膝骨性关节炎患者中的应用效果。方法 采用便利抽样法抽取2021年3月—2023年3月医院骨外科收治的膝骨关节炎患者80例为研究对象, 按照病房单双号依次分为试验组和对照组, 各40例。对照组采用PRP 注入患者膝关节关节腔内并联合常规运动指导进行治疗, 试验组采用富血小板血浆注入膝关节关节腔内联合5E康复护理模式进行治疗。并观察两组患者的治疗后6个月、12个月的效果。结果 治疗后6个月与12个月时, 试验组VAS评分低于对照组, 差异有统计学意义(P＜0. 01)。治疗后6个月与12个月时, 试验组西安大略和麦克马斯特大学骨关节炎指数(WOMAC)评分低于对照组, 差异有统计学意义(P＜0. 01)。结论 富血小板血浆联合5E康复护理模式能有效缓解膝骨性关节炎患者疼痛, 改善患者膝关节功能。)

旨在为食品专用油脂的风味提升提供参考，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术和感官评定分析黄油、椰子油、全氢化棕榈仁油、全氢化棕榈仁油硬脂、部分氢化大豆油和全氢化大豆油6种代表性食品专用油脂的挥发性成分和感官特征，并结合相对气味活度值（ROAV）及其聚类分析确定关键风味化合物。结果显示：椰子油的挥发性成分最为丰富，共鉴定出13个关键风味化合物，主要为内酯类、醛类化合物，椰子香和奶油香风味浓郁；黄油共鉴定出8个关键风味化合物，主要为内酯类、酮类和醛类化合物，具有果香、奶油香和青香；部分氢化大豆油共鉴定出6个关键风味化合物，主要为醛类和酮类化合物，主要呈果香、蜜蜡香、脂肪气味和奶油香；全氢化棕榈仁油、全氢化大豆油和全氢化棕榈仁油硬脂检出的关键风味化合物种类较少，分别为5个、2个和4个，主要为醛类和甲酯类/酸类化合物，主要呈果香风味和脂肪气味；感官评价结果和关键风味化合物分析结果存在一定联系。综上，6种食品专用油脂中，黄油、椰子油和部分氢化大豆油风味化合物较为丰富，具有突出的感官特征。Aiming to provide a reference for the flavor enhancement of food-special oils and fats, headspace solid-phase microextraction - gas chromatography - mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to analyze the volatile components and sensory characteristics of six representative food-special oils and fats, namely butter, coconut oil, fully hydrogenated palm kernel oil, fully hydrogenated palm kernel oil stearin, partially hydrogenated soybean oil, and fully hydrogenated soybean oil, and combined with the relative odor activity value (ROAV) and its cluster analysis to identify their key flavor compounds. The results showed that coconut oil had the most abundant volatile components, and a total of 13 key flavor compounds were identified, mainly lactones and aldehydes, with a strong coconut and creamy aroma; butter had a total of 8 key flavor compounds, mainly lactones, ketones and aldehydes, with fruity, creamy and green aroma; partially hydrogenated soybean oil had a total of 6 key flavor compounds, mainly aldehydes and ketones, with fruity, beeswax, fat and creamy aroma; fully hydrogenated palm kernel oil, fully hydrogenated soybean oil and fully hydrogenated palm kernel oil stearin detected 5,2 and 4 of key flavor compounds respectively, mainly aldehydes and methy esters/acid, with fruity and fat aroma; the results of the sensory evaluation were related to the results of the analysis of the key flavor compounds to a certain extent. In conclusion, among the six food-special oils and fats, butter, coconut oil and partially hydrogenated soybean oil are richer in flavor compounds and have prominent sensory characteristics.