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Aiming at the problem that the target recognition algorithm based on deep learning has the characteristics of complex network structure, large amount of parameters and high computation delay, which is difficult to directly apply to the missile-borne task, the network lightweight method are summarized. The advantages and respective characteristics of existing compression methods and lightweight networks are introduced, and the excellent algorithms in va-rious aspects are selected for comparison. Finally, combined with the development of deep learning in the field of target detection, the lightweight missile borne image target recognition algorithm is prospected.

This research supplied a "cleaner-production" way to produce "clean-label" quinoa starch-based Pickering emulsifier with excellent emulsifying properties. The effects of dry ball-milling time and speed on the multi-scale structures and emulsifying properties of quinoa starch were studied. With increasing ball-milling time and speed, particle size first decreased and then increased, the crystallinity, lamellar structure and short-range ordered structure gradually decreased, and contact angle gradually increased. The increased contact angle might be related to the increased oil absorption properties and the decreased water content. The emulsification properties of ball-milled quinoa starch (BMQS)-based Pickering emulsions increased with the increase in ball-milling time and speed, and the emulsions of BMQS-4 h, 6 h, 8 h, and 600 r reached the full emulsification state. After 120 days' storage, the oil droplets of BMQS-2 h (BMQS-400 r) deformed, the oil droplets increased, and the emulsification index decreased. The emulsification index and the oil droplets of BMQS-4 h, 6 h, 8 h and 600 r-based emulsions did not show obvious changes after storage, indicating the good emulsifying stability of these BMQS-based emulsions, which might be because that the relatively larger amount of starch particles that dispersed in the voids among the oil droplets could act as stronger network skeletons for the emulsion gel. This Pickering emulsifier was easily and highly efficiently produced and low-cost, having great potential to be used in the food, cosmetic and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Byline: Dan-mei Zhu, Tie Zhang, Xing-tong Wang, Dong-ling Chen Since Research and Development (R&D) projects portfolio decision deals with future events and opportunities, much of the information required making portfolio decisions is at best uncertain and at worst very unreliable. R&D projects are sometimes hard to be evaluated and selected. In this paper, an R&D projects portfolio selection decision system has been proposed based on fuzzy logic, in which construct a fuzzy evaluation function by considering fuzzy expanded net present value of each project. In particular, we propose a real-time correction process to renew timely abandoned project, which will carry out a dynamic management for projects portfolio. In the whole frame, we discuss how our methodology can be used to build decision support tools for optimal R&D projects portfolio selection in a corporate environment.

Phenothiazines and structurally related calmodulin antagonists acted synergistically with blemycin in killing malignant cells in culture. For exploration of the potential clinical importance of this observation, the effects of administering the combination of chlorpromazine and bleomycin in vitro and in vivo against the transplantable B16 melanoma were studied. The toxicity of the combination to bone marrow and lungs was also determined. Combined chlorpromazine and bleomycin therapy reduced the concentration of chlorpromazine required to inhibit cellular growth of B16 melanoma cells by greater than half (25 vs. 60μM). Against the transplanted tumor, after 3 weeks of treatment the tumor sizes )in cubic millimeters) were 540 ± 100 (vehicle), 520 ± 120 (chlorpromazine), 170 ± 10 (bleomycin), and 80±20 (blemmycin + Chlorpromazine, P<.01 vs. blemycin alone). The median time required to reach a tumor size of 100 mm was 15 days for vehicle and chlorpromazine, 17 days for bleomycin, and 26 days for chlorpromazine and bleomycin together. The doubling time of the tumor was also increased 3.5-fold above control with the two-drug combination. At doses of bleomycin and chlorpromazine that increased antitumor activity, no pulmonary fibrosis, measured histologically and biochemically, was detected. At higher doses of bleomycin, the addition of chlorpromazine diminished lung fibrosis. The combination of drugs was not more toxic to hematopoietic precursors than chlorpromazine alone. Tjese studies suggested that the addition of a phenothiazine to blemycin can augment the therapeutic efficacy of bleomycin in vivo without substantially increasing its toxicity. [J Natl Cancer Inst 1988;80:246–250] [ABSTRACT FROM PUBLISHER]

Scutellariae Radix(Huangqin) is a well-known traditional Chinese medicine(TCM) used for the treatment of clearing heat in clinical application. It is bitter-cold by using directly, but the bitter-cold property can be relieved after wine-frying. The study of taste changes before and after wine-frying of Scutellariae Radix is of great significance in identifying Scutellariae Radix and wine-processed Scutellariae Radix and clarifying the traditional theory of wine-processing. In this experiment, 10 batches of Scutellariae Radix and wine-processed Scutellariae Radix were prepared. The contents of 5 flavonoids were determined by high performance liquid chromatography(HPLC), and principal component analysis(PCA) was performed with 5 flavonoids as variables. As a result, the contents were different in different batches of Scutellariae Radix, but Scutellariae Radix and wine-processed Scutellariae Radix could not be distinguished. Five sensory attributes(sour, salty, fresh, sweet, and bitter) were evaluated by artificial tasting, and the response values of 7 sensors(AHS, AHS, PKS, CTS, NMS, CPS, ANS, SCS) representing the taste of pieces were detected by electronic tongue. The correlation between sensory evaluation and response values of the electronic tongue were analyzed, and the results showed that the sensory evaluation of sour, salty, fresh, sweet, bitter and AHS, CTS, NMS, ANS, SCS sensors had different degrees of correlation, indicating that the electronic tongue technology can be used as an alternative to artificial taste and can serve as a means for quantifying the taste, and it can be used to evaluate the taste of TCM pieces. The taste method was used to analyze the response values of the electronic tongue, and the results showed that the bitterness of wine-processed Scutellariae Radix decreased and the salty taste increased. PCA was used to analyze taste changes before and after wine-processed Scutellariae Radix, and the results showed that taste differences between 2 pieces were divided into 2 categories. PCA loading scattering plots showed that response of saltiness and bitterness were the major factors to affect overall taste in Scutellariae Radix and wine-processed Scutellariae Radix. Based on electronic tongue response values, the Fisher discriminant model for Scutellariae Radix and wine-processed Scutellariae Radix was established, which showed that it could effectively discriminate them with a recognition rate of 100%. The experimental results showed that the electronic tongue combined with multivariate statistical analysis can be used to evaluate taste of TCM, at the same time, it could provide a fast and simple method for identifying different processed products.