In this study,the dynamics of the tendon/top tension riser(TTR)system of a tension-leg platform(TLP)are investigated through an experiment and by using absolute nodal coordinate formulation(ANCF).First,the model test ...In this study,the dynamics of the tendon/top tension riser(TTR)system of a tension-leg platform(TLP)are investigated through an experiment and by using absolute nodal coordinate formulation(ANCF).First,the model test of the TLP system is conducted in the water tank of Harbin Engineering University to examine the motion response of the TLP and the dynamic response characteristics of the tendon and TTR.The test scale ratio is set to 1:66.3.Then,on the basis of the ANCF,the stiffness,external load,and mass matrices of the element are deduced to establish the motion equation of the tendon/riser.Finally,the static and dynamic characteristics of the tendon/TTR system of TLP are analyzed systematically by using the ANCF method.The results are compared with commercial software and test results.The motion response of tendon/TTR is affected by the TLP movement and environmental load simultaneously.The analysis proves the effectiveness and accuracy of the ANCF method despite the low number of riser units,suggesting the superiority of the ANCF method for calculating the dynamics of tendon/riser in the field of ocean engineering.展开更多
The hazardous substance Neu5Gc(N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing...The hazardous substance Neu5Gc(N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM( atom in molecules) theory and DFT(density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by(74.24 ± 0.69)% at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the O-H bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.展开更多
文摘In this study,the dynamics of the tendon/top tension riser(TTR)system of a tension-leg platform(TLP)are investigated through an experiment and by using absolute nodal coordinate formulation(ANCF).First,the model test of the TLP system is conducted in the water tank of Harbin Engineering University to examine the motion response of the TLP and the dynamic response characteristics of the tendon and TTR.The test scale ratio is set to 1:66.3.Then,on the basis of the ANCF,the stiffness,external load,and mass matrices of the element are deduced to establish the motion equation of the tendon/riser.Finally,the static and dynamic characteristics of the tendon/TTR system of TLP are analyzed systematically by using the ANCF method.The results are compared with commercial software and test results.The motion response of tendon/TTR is affected by the TLP movement and environmental load simultaneously.The analysis proves the effectiveness and accuracy of the ANCF method despite the low number of riser units,suggesting the superiority of the ANCF method for calculating the dynamics of tendon/riser in the field of ocean engineering.
基金the National Natural Science Foundation of China (No. 31660496)the High-level innovative talents training project of Guizhou province-“Hundred” level talents (QKHPTRC[2016]5662)。
文摘The hazardous substance Neu5Gc(N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM( atom in molecules) theory and DFT(density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by(74.24 ± 0.69)% at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the O-H bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.
