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519 results on '"Bai, Mei"'

1. Further Equivalent Binomial Sums

Author

Bai, Mei and Chu, Wenchang

Subjects
Mathematics, QA1-939
Abstract

Five binomial sums are extended by a free parameter $m$, that are shown, through the generating function method, to have the same value. These sums generalize the ones by Ruehr (1980), who discovered them in the study of two unexpected equalities between definite integrals.

Published
2021
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4. Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks

Author

WANG Dan, ZHANG Ting, ZHAO Qian, ZHANG Wenxiu, ZHANG Wenyi, YAO Guoqiang, WANG Jicheng, BAI Mei

Subjects
fermented camel milk, fermented cow milk, microrheology, multiple light scattering, Food processing and manufacture, TP368-456
Abstract

The microrheological characteristics and stability of set yogurt made from camel and cow milks during fermentation were analyzed by multi-frequency diffusion wave spectroscopy and multi-light scattering spectroscopy, respectively, and their titratable acidity, viable bacterial count, viscosity, water-holding capacity and texture indexes were determined. The results showed that it took 9.5 h for camel milk and 6.5 h for cow milk to reach the end point of fermentation. The results of microrheological analysis showed that as a fluid with low viscoelasticity, fermented camel milk had lower elasticity index (EI) and macroscopic viscosity index (MVI) but higher flow factor (FF) and solid-liquid balance (SLB) values than fermented cow milk. The results of multiple light scattering spectroscopy showed that fermented cow milk was more stable than fermented camel milk during fermentation, while the opposite was true during storage, indicating that the internal structure of fermented camel milk, with higher stability, was more compact. During storage, the titratable acidity of fermented camel milk was lower than that of fermented cow milk, and the numbers of viable bacteria in both of them were more than 1 × 107 CFU/mL, a significant difference being observed between them (P < 0.05), and the water-holding capacity of fermented camel milk was higher than that of fermented cow milk. Texture analysis showed that the hardness, consistency and viscosity index of fermented cow milk were all significantly higher than those of fermented camel milk (P < 0.05). In summary, it is not easy for camel milk to form a gel structure after fermentation, but because of the tight internal structure, fermented camel milk is stable, which is more favorable for product storage. In contrast, it is easier for cow milk to form a thick and dense texture after fermentation. This study provides a theoretical basis for the practical application and promotion of fermented camel milk, and provides ideas for the diversified development of fermented non-bovine milks.

Published
2024
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5. Research Progress on Animal Models of Long Bone Fractures

Author

YAO Guangyuan, DONG Ping, WU Hao, BAI Mei, DANG Ying, WANG Yue, and HU Kai

Subjects
experimental animal model, fracture healing, long bone, Medicine
Abstract

Traumatic fractures and stress fractures are common orthopedic diseases, and there is great potential in researching bone turnover, repair, and promotion of fracture healing. Basic medical experiments often use animal models of long bone fractures in limbs to study the mechanisms of various interventions on fracture healing. Fracture healing is a complex process influenced by multiple factors and involves multiple molecules and pathways. Therefore, to explore the mechanisms more deeply, accelerate the translation of results, and improve the clinical efficacy, it is particularly important to choose the appropriate animal fracture modeling methods in experimental research. Based on this, this paper conducts a literature review of animal species and modeling methods commonly used for long bone fracture models in experimental research. It summarizes five methods: bone defect method, physical impact method, mechanical bending method, open osteotomy method, and drilling method. A side-by-side comparison of their advantages, disadvantages, and scope of application is made, aiming to provide suitable fracture models for studying the mechanisms of fracture healing interventions.

Published
2024
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24. Traditional packaging design for local food based on the intangible cultural heritage of Shang-Jin Jun Kiln in Henan Province

Author

BAI Mei

Subjects
jun porcelain, intangible cultural heritage, local food products, packaging design, Food processing and manufacture, TP368-456
Abstract

Focusing on the Intangible Cultural Heritage project of Shenhou Jun Porcelain in Yuzhou, this study employs methods such as literature review, archaeological findings, and field research to analyze the historical culture, appearance, connotations, and craftsmanship of Shenhou Jun Porcelain. The study summarizes the distinctive features, methods, and patterns of Shenhou Jun Porcelain, and condenses its unique cultural characteristics. It further proposes packaging design strategies that integrate intangible cultural heritage with local food products in Henan, employing techniques such as logo design, graphic design, form design, artistic design, and dynamic design.

Published
2023
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