一个考虑了索赔事故责任比例的最优奖惩系统

在传统的汽车保险奖惩系统中，索赔次数是唯一的经验定价因素，但这不能真实地反映每位投保人的风险．针对这个问题，本文构建了一个同时考虑索赔次数和索赔事故责任比例两个因素的奖惩系统，并在假设任一保单持有人在以往年度的平均索赔事故责任比例服从[0，1]上的均匀分布的基础上，证明了这样构造的奖惩系统是最优的——能保持财务上的平衡。     

农业企业商务管理系统赛克2000XP

作者根据农业企业的现状和发展趋势 ,在充分调研的基础上设计开发了农业企业商务管理系统赛克2000XP。本文阐述了系统的设计与开发思路 ,并介绍了该系统的主要功能模块和突出特点 ,最后针对农业企业信息化提出了几点看法。     

一种基于索赔次数和索赔额的奖惩系统

在机动车保险中，仅仅基于索赔次数的奖惩系统对那些有着小索赔额的保单持有人不公平。在文中，我们考虑一次事故可能导致多次索赔，且引入索赔额因素，并在此基础上推导奖惩系统的两种保费并总结其性质。     

浅析RFID射频识别技术在发动机装配线的应用

本文以BALUFF工业RFID识别系统(BIS)为例,介绍了射频识别技术在基于PLC控制的发动机装配线的应用,重点介绍了BIS RFID系统工作原理、硬件组成架构、软件程序实现。     

Effects of intramuscular fat deposition on the beef traits of Japanese Black steers (Wagyu)

Effects of intramuscular fat deposition on the chemical composition, tenderness, and free amino acids (FAA) concentration of beef were studied using various classified carcasses of 21 Japanese Black (Wagyu) steers. The Beef Marbling Standard (BMS) No., judged on the market in 1998, and fat content, ranged from 2 to 10 and 4.8 to 39.0% in the M. longissimus thoracis, respectively. Moisture content was negatively correlated with the fat content (r =?0.98, P < 0.01). In contrast, protein content was relatively constant up to approximately 23% fat, corresponding to BMS No.4, and decreased as the fat content increased. Cooking loss was also constant up to approximately 28% fat, corresponding to BMS No.4, and markedly decreased with fat content increase. The beef in these cases were, however, classified into BMS No. around 9 and 11, respectively, according to the BMS model in 1988. A negative correlation was found between the shear‐force value and the fat content (r =?0.83, P < 0.05). Most FAA concentrations on the wet weight of meat were correlated negatively with the fat content, except glutamine, and this negative relationship was still observed when the concentrations were recalculated on the basis of protein. These results indicate that higher marbling Wagyu beef (above approx. 23% fat) would have an extremely lower content of protein, which would partly explain the lower cooking loss and FAA with fat increase. In addition, some other reasons not relating to protein content (e.g. high fat content preventing the breakdown of protein to FAA) seem to explain the negative correlation between fat and FAA.     

基于牛肉大理石花纹标准(BMS)图像的纹理特征分析

 【目的】研究基于图像纹理特征来描述牛肉大理石花纹标准的方法。【方法】以日本、美国和澳大利亚的牛肉大理石花纹分级图像为基础,通过线性回归的方法来研究纹理特征与牛肉大理石花纹标准之间的内在关系。【结果】通过彩色梯度和局部二值模式(LBP)处理后提取灰度共生矩阵的4个特征：对比度、相关度、能量和一致性,这些特征可以准确地描述3个不同国家的牛肉大理石花纹标准。其中,能量特征对图像的差异性不敏感,可以作为3种牛肉大理石花纹标准的共性特征。【结论】基于牛肉LBP纹理特征的线性回归预测模型可以作为牛肉大理石花纹标准的一项合理评估依据。