Basic colour terms for black and white in Chinese: with discussions on models of language development

The basic colour terms for black and white are studied in four archaic and two contemporary linguistic norms of the Chinese language. It is presented that studied Chinese linguistic norms use a common term for white and three different terms for black. It is suggested that the different basic colour terms for black might originate from different source languages. The study supports a panchronic language development instead of a diachronic one, and includes introductions to histories of the Chinese linguistic norm

Correspondence of D. melanogaster and C. elegans developmental stages revealed by alternative splicing characteristics of conserved exons

Illustration of RNA-seq datasets. Illustration of RNA-seq datasets of fly and worm from modEncode. (PDF 1020 kb

ML277 specifically enhances the fully activated open state of KCNQ1 by modulating VSD-pore coupling

Upon membrane depolarization, the KCNQ1 potassium channel opens at the intermediate (IO) and activated (AO) states of the stepwise voltage-sensing domain (VSD) activation. In the heart, KCNQ1 associates with KCNE1 subunits to form

A proto-hun és hsziungnu lehetőségéről magyar és jenyiszeji közös etimológiák alapján

A jenyiszejiekkel kapcsolatban, mindössze egy hsziungnu–jenyiszeji etimológia alapján, elsőként Ligeti (1950) feltételezte, hogy a hsziungnu nép leszármazottai voltak. Pulleyblank (1962) ugyanezt állította több fonológiai és etimológiai bizonyíték felmutatásával. Jelen tanulmány megállapítja, hogy tíz magyar alapszótőnek ténylegesen van etimológiai megfelelője a jenyiszeji nyelvekben. Ésszerű azt feltenni, hogy ezek az etimonok egy hun szubsztrátumhoz tartoznak, amely rokonságban áll a jenyiszejivel. Ezen tíz újonnan felfedezett magyar és jenyiszeji közös etimológia között szabályos hangváltozást lehet kikövetkeztetni három szónál: A magyar -ó (-ava-) rím összefüggésbe hozható a proto-jenyiszeji *-Vgǝ rímmel (tó – *degǝ, hó – *qogǝ ’jég’, só – *t’ǝgǝ). A szabályos hangváltozás megerősíti az etimológiai kapcsolatot a magyar és a jenyiszeji között. Az összes újonnan azonosított magyar és jenyiszeji közös etimológia az alapszókincshez tartozik, és a magyarban alapvetően használatos. Ezek nem lehetnek kölcsönszavak sem a jenyiszejiből a magyarba, sem a magyarból a jenyiszejibe a két nyelv nagy földrajzi távolsága miatt

PREF: Phasorial Embedding Fields for Compact Neural Representations

We present an efficient frequency-based neural representation termed PREF: a shallow MLP augmented with a phasor volume that covers significant border spectra than previous Fourier feature mapping or Positional Encoding. At the core is our compact 3D phasor volume where frequencies distribute uniformly along a 2D plane and dilate along a 1D axis. To this end, we develop a tailored and efficient Fourier transform that combines both Fast Fourier transform and local interpolation to accelerate na\"ive Fourier mapping. We also introduce a Parsvel regularizer that stables frequency-based learning. In these ways, Our PREF reduces the costly MLP in the frequency-based representation, thereby significantly closing the efficiency gap between it and other hybrid representations, and improving its interpretability. Comprehensive experiments demonstrate that our PREF is able to capture high-frequency details while remaining compact and robust, including 2D image generalization, 3D signed distance function regression and 5D neural radiance field reconstruction

Preparation and Characterization of Calcium Alginate-Whey Protein Isolate Composite Gel Embedded with Anthocyanins

Calcium alginate-whey protein isolate (CA-WPI) composite gel embedded with anthocyanins was prepared by in-situ release method using sodium alginate and whey protein isolate as raw materials. The raw materials were allocated to three treatments: CA-WPI both at room temperature, room temperature CA-heated WPI, and heated CA-heated WPI. The results showed that compared with the control CA gel, the addition of heated WPI reduced the dehydration shrinkage rate of the gel by 74.17% and increased the freeze-thaw stability by 36.37%. In addition, the linear viscoelastic region of the mixed gels was greatly extended, while the creep recovery rate was decreased. Compared with the control gel, the hardness of the composite gels decreased, the viscosity of the heated CA-heated WPI gel significantly increased to 0.68 mJ. The results of infrared spectroscopy and storage stability showed that the composite gels effectively encapsulated anthocyanins, and 85.01% of the anthocyanins embedded in the heated CA-heated WPI composite gel was retained after 15 days of storage at 25 ℃