Optimal transport on supply-demand networks

Previously, transport networks are usually treated as homogeneous networks, that is, every node has the same function, simultaneously providing and requiring resources. However, some real networks, such as power grid and supply chain networks, show a far different scenario in which the nodes are classified into two categories: the supply nodes provide some kinds of services, while the demand nodes require them. In this paper, we propose a general transport model for those supply-demand networks, associated with a criterion to quantify their transport capacities. In a supply-demand network with heterogenous degree distribution, its transport capacity strongly depends on the locations of supply nodes. We therefore design a simulated annealing algorithm to find the optimal configuration of supply nodes, which remarkably enhances the transport capacity, and outperforms the degree target algorithm, the betweenness target algorithm, and the greedy method. This work provides a start point for systematically analyzing and optimizing transport dynamics on supply-demand networks.Comment: 5 pages, 1 table and 4 figure

Analysis of Metabolites Difference of the Albino Tea Tree Variety 'Ming Guan'

‘Ming guan’ is a new excellent albino tea variety bred from the descendants of Bai jiguan. In order to explore the quality difference of Ming guan multi tea processing, the fresh leaves of Ming guan were used as raw materials to make the corresponding tea types according to the processing methods of green tea, black tea and white tea, and sensory quality evaluation, aroma and taste analysis were conducted. The results showed that the aroma of Ming guan green tea was tender, floral and fruity, with a mellow taste, the aroma of Ming guan black tea was sweet, floral, with a sweet taste, the aroma of Ming guan white tea was millets, floral, with a fresh taste, and the different processes of Ming guan tea had their own unique floral characteristics. Among the aroma components of Ming guan green tea, terpene aroma components with floral aroma were relatively more abundant, followed by ester aroma components with fruit aroma, which played an important role in the formation of the aroma of Ming guan green tea. The representative aroma components of Ming guan green tea were leaf alcohol ester of foliol caproate, 3-hexenyl caproate, 2-hexenyl caproate, nerolidol, leaf alcohol ester of butyric acid, olivetol and α-farnesene, the representative components of which were mainly esters with fruity aroma and alcohols with floral and fruity aroma, creating the characteristic of Ming guan green tea floral and fruity varieties. The representative components of Ming guan black tea were dihydrolinalool, α-cephalene, β-Ionone, γ-cadinene, methyl hexadecanoic acid and benzaldehyde, which were mainly terpenes and alcohols with floral and sweet aromas, contributing to the floral and sweet aromatic characteristics of Ming guan black tea. The representative components of Ming guan white tea were geraniol, myrcene, 3-carene, linalyl acetate and linalool, and the representative components are mainly alcohols and terpenes with floral aroma. The non-volatile components of Ming guan green tea, Ming guan black tea and Ming guan white tea vary greatly overall. The content of catechins, anthocyanins, some flavonols and flavonoid glycosides (quercetin-3-O-galactoside, quercetin-3-O-glucoside, quercetin-3-O-glucoside 7-O-rhamnoside, etc.) in Ming guan green tea was generally higher than that in Ming guan black tea and Ming guan white tea. The contents of theaflavins, phenolic acids, a few flavonol and flavonoid glycoside compounds (vitexin-2-O-galactoside, vitexin-2-O-rhamnoside, apigenin-6,8-di-C-glucoside, apigenin-6-C-glucoside, etc.) and some amino acid compounds (L-phenylalanine, L-tryptophan, L-isoleucine, L-valine, L-aspartic acid) in Ming guan black tea were higher than those in Ming guan green tea and Ming guan white tea.The content of some amino acid compounds (L-arginine, L-glutamine, L-lysine, L-histidine, L-tyrosine) in Ming guan white tea was higher than that in Ming guan green tea and Ming guan black tea, which may be affected by different processing technologies. This study could provide a theoretical basis for a comprehensive understanding of the chemical basis and quality differences of Ming guan green tea, Ming guan black tea and Ming guan white tea

Search for light dark matter from atmosphere in PandaX-4T

We report a search for light dark matter produced through the cascading decay of $\eta$ mesons, which are created as a result of inelastic collisions between cosmic rays and Earth's atmosphere. We introduce a new and general framework, publicly accessible, designed to address boosted dark matter specifically, with which a full and dedicated simulation including both elastic and quasi-elastic processes of Earth attenuation effect on the dark matter particles arriving at the detector is performed. In the PandaX-4T commissioning data of 0.63 tonne$\cdot$year exposure, no significant excess over background is observed. The first constraints on the interaction between light dark matter generated in the atmosphere and nucleus through a light scalar mediator are obtained. The lowest excluded cross-section is set at $5.9 \times 10^{-37}{\rm cm^2}$ for dark matter mass of $0.1$ MeV$/c^2$ and mediator mass of 300 MeV$/c^2$. The lowest upper limit of $\eta$ to dark matter decay branching ratio is $1.6 \times 10^{-7}$