数据密集型计算环境下的离群点挖掘算法

在数据密集型计算环境中，数据的海量、高维、分布存储等特点，为数据挖掘算法的设计与实现带来了新的挑战。基于MapReduce模型提出网格技术与基于密度的方法相结合的离群点挖掘算法，该算法分为两步：Map阶段采用网格技术删除大量不可能成为离群点的正常数据,将代表点信息发送给主节点；Reduce阶段采用基于密度的聚类方法,通过改进其核心对象选取,可以挖掘任意形状的离群点。实验结果表明,在数据密集型计算环境中,该方法能有效的对离群点进行挖掘。     

基于单片机的智能烤烟控制系统

为了提高烟叶的烘烤质量,实现烤房的智能化控制,设计了新型烟叶烘烤智能控制系统。系统采用AT89C51为核心,DS18B20和SHT11分别作为温、湿度检测参数的采集单元,由键盘与LCD显示器构成人机对话单元。结果表明,该智能控制系统能对烟叶烘烤过程中的分段、时间、温度、湿度等进行监测和显示,并能够依据设定的温、湿度曲线进行指导和报警;能使烤房内的温、湿度精确地按照烟叶最佳生化控制曲线而变化,从而提高了烤房内温、湿度的控制精度和烤烟质量。     

改进Canny算法在再制造视觉检测中的应用

为了提高再制造生产过程中对废旧零件检测分类的效率,本文将视觉检测应用于再制造生产过程,提出把图像的边缘信息作为零件分类的重要依据。通过分析传统Canny算子存在的缺陷,本文引进了开关型中值滤波,弥补了高斯滤波抑制噪声能力差的缺点;并用OTSU自适应求取阈值,避免了传统Canny算法中对阈值的人工调整。实验结果表明,该方法能够获得清晰完整的边缘轮廓,可以用于再制造生产过程中对零件的检测分类,并有较高的效率。     

育雏早期应用氟苯尼考对禽腺病毒感染雏鸡病情的影响

为了评价氟苯尼考的应用对禽腺病毒感染雏鸡病情的影响,本试验通过对血清4型禽腺病毒感染SPF雏鸡并应用氟苯尼考饮水给药,监测雏鸡的发病及排毒情况,并对免疫器官指数、干扰素相关基因及细胞因子基因表达情况进行检测。结果显示,病毒感染雏鸡后应用氟苯尼考能显著增加雏鸡的病死率及排毒量,加重雏鸡的病理学变化,并降低雏鸡免疫器官指数,还可降低干扰素相关基因IRF-7、2′-5′OAS、MX1和细胞因子基因IL-6、IFN-γ、TNF-α的转录水平。本试验进一步认识了氟苯尼考的毒副作用,对临床氟苯尼考的合理用药提供了相关数据支持,为进一步研究氟苯尼考的毒副作用奠定了基础。     

果蔬籽油生物活性研究进展

果蔬籽油是由果蔬籽经压榨或萃取工艺制得的植物油脂。果蔬籽油含有丰富的维生素、多不饱和脂肪酸、有机酸等活性成分,这些成分赋予了果蔬籽油抗氧化、抗癌、调节血脂和调节免疫系统等生物活性。本文综述了果蔬籽油生物活性的研究进展,旨在为果蔬籽油的综合开发和利用提供理论依据和指导。     

芽孢杆菌微生态制剂对京红1号蛋鸡产蛋性能和蛋品质的影响

试验旨在研究芽孢杆菌微生态制剂对京红1号蛋鸡产蛋性能和蛋品质的影响。选择健康、体况良好的404日龄京红1号蛋鸡960只,随机分为4组,每组6个重复,每个重复40只。对照组饲喂基础日粮,试验Ⅰ组饲喂基础日粮+益倍佳(凝结芽孢杆菌),试验Ⅱ组饲喂基础日粮+赐尔健(纳豆芽孢杆菌),试验Ⅲ组饲喂添加地衣芽孢杆菌+枯草芽孢杆菌(1∶1)混合制剂的日粮,试验组微生态制剂的添加量均为300 mg/kg。试验期25 d,其中预饲期5 d。结果显示,与对照组相比,试验组蛋鸡产蛋率均显著提高(P<0.05),破、软蛋率均显著降低(P<0.05),试验Ⅰ、Ⅱ组料蛋比显著降低(P<0.05)。与对照组相比,Ⅱ组鸡蛋平均蛋重显著提高了2.25%(P<0.05);试验组Ⅰ、Ⅱ的蛋黄相对重、蛋壳相对重、哈氏单位均无显著影响(P>0.05);试验Ⅲ组蛋壳颜色为1~3级的鸡蛋比例明显增多,差异显著(P<0.05)。综上所述,添加微生态制剂赐尔健(纳豆芽孢杆菌)可显著提高京红1号产蛋率和平均蛋重,显著降低料蛋比和破、软蛋率;添加枯草芽孢杆菌+地衣芽孢杆菌(1∶1)混合制剂可使蛋壳颜色加深的鸡蛋比例显著增多。     

Maize/peanut intercropping increases photosynthetic characteristics, ~(13)C-photosynthate distribution,and grain yield of summer maize

Intercropping is used widely by smallholder farmers in developing countries to increase land productivity and profitability. We conducted a maize/peanut intercropping experiment in the 2015 and 2016 growing seasons in Shandong, China. Treatments included sole maize(SM), sole peanut(SP), and an intercrop consisting of four rows of maize and six rows of peanut(IM and IP). The results showed that the intercropping system had yield advantages based on the land equivalent ratio(LER) values of 1.15 and 1.16 in the two years, respectively. Averaged over the two years, the yield of maize in the intercropping was increased by 61.05% compared to that in SM, while the pod yield of peanut was decreased by 31.80% compared to SP. Maize was the superior competitor when intercropped with peanut, and its productivity dominated the yield of the intercropping system in our study. The increased yield was due to a higher kernel number per ear(KNE). Intercropping increased the light transmission ratio(LTR) of the ear layer in the maize canopy, the active photosynthetic duration(APD), and the harvest index(HI) compared to SM. In addition, intercropping promoted the ratio of dry matter accumulation after silking and the distribution of ~(13) C-photosynthates to grain compared to SM. In conclusion, maize/peanut intercropping demonstrated the potential to improve the light condition of maize, achieving enhanced photosynthetic characteristics that improved female spike differentiation, reduced barrenness, and increased KNE. Moreover, dry matter accumulation and ~(13) C-photosynthates distribution to grain of intercropped maize were improved, and a higher grain yield was ultimately obtained.     

Structural,rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

In this study, three typical wheat cultivars (ZM366, AK58, and ZM103) with high, medium, and low gluten strength, respectively, were selected as the raw material. The starch granules separated from different stages of the noodle-making process, including kneading, resting, sheeting, cutting, and drying, were used to explore the structure, dynamic rheology, and quality of the noodles. The D50 (median diameter) of the starch granules decreased during the noodle-making process, and the reduction was enhanced by an increase in the gluten strength of the flour. Between steps 4 and 5 of the noodle-making process, the solubility of ZM103 variety increased from 4.3% to 5.0% at 80 °C, while the peak viscosity decreased from 3626 to 3386 mPa s, which resulted in a decrease in the cooking loss of noodles. Similar trend was observed in the ZM366 and AK58 varieties. The gelatinization enthalpy was reduced, suggesting that the crystalline regions of the starch granules were destroyed during the kneading process. Between steps 4 and 5 of the noodle-making process, the elastic modulus of the starch granules significantly increased, while the temperature at which maximum elastic modulus was decreased, indicating an increase in the crystalline stability of starch during the drying process. Correlation analysis indicated that the changes occurred to the gelatinization property was primarily due to the change in the particle size.     

馉饳菜生物学特性的研究

麦瓶草幼苗是当地人们喜食的野菜,俗称馉饳菜.本试验对其生长发育性状和种子发芽特性进行了研究,以期为麦瓶草的栽培提供依据.结果表明,麦瓶草种子在低于15℃时播种,可以迅速发芽,在年前形成幼苗,年后为产品形成期,至3月底采收结束.麦瓶草种子寿命较短,为短命种子,只有当年采收的种子才萌发良好,陈种子发芽率极低.种子发芽整齐度高,萌发期3～5 d,光照对发芽过程没有影响,为中光性.     

MeJA regulates enzymes involved in ascorbic acid and glutathione metabolism and improves chilling tolerance in loquat fruit

This study investigated the regulation of ascorbate acid (AsA) and glutathione metabolism and chilling tolerance by methyl jamonate (MeJA) in loquat fruit. The results showed that application of MeJA to loquat fruit inhibited the incidence of chilling injury manifested as internal browning (IB) and increased AsA and reduced glutathione (GSH) contents due to the inhibition of ascorbate oxidase activity and enhancement of monodehydroascorbate reductase, dehydroascorbate reductase and glutathione reductase activities. Meanwhile, MeJA also enhanced activities of ascorbate peroxidase, glutathione peroxidase and glutathione-S-transferase. Our results suggested that MeJA can regulate the ascorbate and glutathione metabolism and has important roles in alleviating oxidative damage and enhancing chilling tolerance in loquat fruit.