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The understanding on the growth mechanism of complex gold nanostructures both experimentally and theoretically can guide their design and fabrication toward various applications. In this work, we report a cysteine-directed overgrowth of penta-twinned nanorod seeds into jagged gold bipyramids with discontinuous stepped {hhk} facets. By monitoring the growth process, we find that {hhk} facets with large k/h values (∼7) are formed first at two ends of the nanorods, followed by the protrusion of the middle section exposing {hhk} facets with smaller indices (k/h ∼ 2–3). Molecular dynamics simulations indicate that the strong adsorption of cysteine molecules on {110} facets is likely responsible for the formation of stepped {hhk} facets, and the stronger adsorption of cysteine molecules on {hhk} facets with smaller k/h compared to that on {hhk} facets with larger k/h is a possible cause of the discontinuity of {hhk} facets at the middle of gold bipyramids. The obtained jagged gold bipyramids display large field enhancement under illumination due to their sharp nanostructures, demonstrating their application potentials in surface-enhanced spectroscopy and catalysis. [ABSTRACT FROM AUTHOR]

In this paper, we first analyze full domain convolution and LSTM to evaluate human pose by convolutional neural network and LSTM network. Secondly, graph structure skeleton image and skeleton point image classifier based on CNN and LSTM is constructed. The two-dimensional pose assessment method and three-dimensional pose assessment method were used to empirically analyze the human pose assessment. The results show that the average accuracy mAP values of the traditional evaluation methods are 69.7, 72.3, 71.4, and 74.4, respectively, while the average accuracy mAP value of the method used for 2D pose evaluation is 74.6. Where the average error of LReLU is the smallest. This shows that full-domain convolution and LSTM can be effective for human pose evaluation.

At present, in the industrial production process of corn starch sugar, there are some problems in the saccharification reaction stage, such as low initial starch milk concentration, long reaction time, poor enzymatic hydrolysis effect, low yield of final product, and more miscellaneous sugar components. Aiming at the above phenomena, the optimal saccharification conditions were obtained by orthogonal design with the parameters of the saccharification reaction stage, such as temperature, pH value, and the amount of enzyme added by using starch milk with 40% concentration as raw material. At the same time, the effect of DE value of glycosylated substrate on the glycosylation reaction and the composition of glycosylated products was analyzed. The results showed that the main factors affecting the glycosylation reaction were pH > enzyme amount > substrate DE value. The optimum conditions for the reaction of glycosylase were temperature 60 ℃, pH 4.5, enzyme dosage 200 U/g and substrate DE 15. Under this condition, the viscosity of the saccharification solution was moderate, which was more conducive to the enzymolysis reaction. The DE value of the final product could reach 95% and the glucose content (DX value) could reach 96.86%. Meanwhile, the content of other components was only 1.30%. The conclusion of this study can provide theoretical reference for the industrial production of corn starch sugar to improve product yield and reduce cost.

This study was undertaken in order to explore the effects of mixed culture fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on the sensory quality, texture characteristics, storage characteristics and flavor quality of wet noodles. Wet noodles were prepared by inoculating dough with S. cerevisiae and/or L. plantarum isolated from old dough. The sensory score of mixed culture fermented noodles was higher than that of single strain fermentation. S. cerevisiae fermentation improved the hardness and elasticity of wet noodles, both single and mixed strain fermentations effectively increased the protein content of noodles, and the protein content of mixed culture fermented noodles was (7.82 ± 0.36)%. After sterilization at 120 ℃, the sensory score and texture quality of noodles fermented with S. cerevisiae alone and in combination with L. plantarum increased, the enthalpy change (ΔH) for aging decreased in the single and mixed strain fermentation groups compared with the control group during storage, and the L* value (brightness) of the L. plantarum and mixed strain fermentation groups was greater than that of the control group. A total of 40, 48, 49 and 53 aroma components were detected in the control, L. plantarum, S. cerevisiae, and mixed strain fermentation groups, respectively. Aldehydes, esters and acids were identified as the major flavor substances of wet noodles. The relative contents of these three substances in the fermentation groups increased significantly, indicating that mixed strain fermentation can promote the production of flavor substances. Furthermore, principal component analysis of the aroma composition data showed a clear separation of the four groups.