HPnet: Hybrid Parallel Network for Human Pose Estimation

Hybrid models which combine the convolution and transformer model achieve impressive performance on human pose estimation. However, the existing hybrid models on human pose estimation, which typically stack self-attention modules after convolution, are prone to mutual conflict. The mutual conflict enforces one type of module to dominate over these hybrid sequential models. Consequently, the performance of higher-precision keypoints localization is not consistent with overall performance. To alleviate this mutual conflict, we developed a hybrid parallel network by parallelizing the self-attention modules and the convolution modules, which conduce to leverage the complementary capabilities effectively. The parallel network ensures that the self-attention branch tends to model the long-range dependency to enhance the semantic representation, whereas the local sensitivity of the convolution branch contributes to high-precision localization simultaneously. To further mitigate the conflict, we proposed a cross-branches attention module to gate the features generated by both branches along the channel dimension. The hybrid parallel network achieves 75.6% and 75.4%AP on COCO validation and test-dev sets and achieves consistent performance on both higher-precision localization and overall performance. The experiments show that our hybrid parallel network is on par with the state-of-the-art human pose estimation models

Fuzzy-control parameters for nitrogen removal of saline sewage in SBR process

In order to investigate the feasibility and validity of using fuzzy-control strategy for nitrogen removal of saline sewage in the sequence batch reactor (SBR) process, the real saline sewage was treated firstly in this experiment and the variation patterns of dissolved oxygen (DO) and pH value during the removal of organic matter, nitrification and denitrification were studied in detail with fresh sewage and saline sewage at salinity 10 g·L, 20 g g·L, 35 g g·L during steady state and salinity shock periods. The results showed that the characteristic points and platforms of pH value detected in saline sewage were repeated very well and had the same regularity but DO curve changed a lot with different regularities. The characteristic points a (break point), b (ammonia valley), c (nitrate apex)could indicate the completion of organic matter degradation, nitrification and denitrification. Points a and b would appear late in the sewage with a high salinity. During the salinity shock periods, the pH value also changed with the same regularity though the characteristic points appeared in different times. However, when the salinity was above 30 g g·L the pH curve became flat. Points a and b would not appear until the aeration time was prolonged but c was influenced little. Because during the shock periods the nitrification oxidation bacteria were inhibited at first, then were ammonia oxidation bacteria, and the denitrification bacteria were inhibited at last. pH should be used as the fuzzy-control parameter for nitrogen removal of saline sewage in sequence batch reactor (SBR) process

Biological Characterization of Pseudomonas fluorescens Phage Pf17397_F_PD1 and Its Application in Food Preservation

In order to explore the application prospects of phages for controlling bacterial contamination, a lytic phage Pf17397_F_PD1 (Later abbreviated as PD1) was isolated from fish guts using Pseudomonas fluorescens ATCC 17397 as the host bacterium. The phage displayed short latency (18 min), long lysis period (212 min), and high lysis volume (1.47 × 102 PFU/each cell). It displayed wide temperature (30–70°C) and pH (4–11) tolerance. Genomic comparison revealed a maximum sequence identity of 48.65% between phage PD1 and other identified phages, indicating that PD1 was a new phage. The phage PD1 significantly inhibited the growth of P. fluorescens in milk and grass carp at 4°C and 25°C. Compared to the negative control, bacterial levels in milk stored at 25°C for 48 h were reduced by 2.71 log CFU/mL and 2.84 log CFU/mL at the multiplicity of infection (MOI) of 100 and 1,000, respectively. In contrast, when grass carp were stored at 25°C for 24 h, the bacterial load was reduced by 1.28 log CFU/g and 2.64 log CFU/g compared to the control (MOI of 100 and 1,000). When the phage was applied for preservation of grass carp blocks, total volatile salt nitrogen (TVB-N) values of phage-treated samples increased by 6.8 mg/100 g and 7.5 mg/100 g at MOI of 100 and 1,000, respectively, after 7 days of storage, which was significantly lower than that of the control group (15.83 mg/100 g). This study showed that phage PD1 was a good natural biological antimicrobial agent against P. fluorescens ATCC 17397

Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck

To investigate the effects of crushed water extraction, uncrushed water extraction, crushed alcohol extraction, uncrushed alcohol extraction, pulverized soup post-extraction and unpulverized soup extraction on volatile flavor components of Zanthoxylum bungeanum Maxim. and its ability to confer volatile flavor substances to braised duck neck was studied. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to determine the differences of main volatile flavor components in brine and braised duck neck under different treatment methods. GC-MS results showed that the main aromatic compounds in Zanthoxylum bungeanum Maxim. were alcohols, hydrocarbons, esters and ethers. Water extraction could improve the dissolution of 4-terpineol and other alcohols, and alcohol extraction could improve the dissolution of pyoletene and other substances. Decoction extraction had a better dissolution effect on ethers, and crushing treatment could effectively promote the dissolution of hydrocarbons and esters, and was not conducive to the retention of volatile components of alcohol and ether in the brine. The main substances in braised duck neck were 4-terpenoid and cineole after brine preparation of Zanthoxylum bungeanum Maxim. extract under different treatment methods. Water extraction could significantly promote the retention of eucalyptol and limonene in braised duck neck. Ethanol extraction improved the effect of anethole in duck neck. Whether Zanthoxylum bungeanum Maxim. was crushed or not had no significant effect on the volatile flavor substances assigned to duck neck by the prepared brine. Based on GC-IMS spectrum analysis, it was found that for the extract, only alcohol extraction showed significant differences. Similarly, only alcohol extraction showed significant difference in braised duck neck. The volatile flavour compounds of different treatments for Zanthoxylum bungeanum Maxim. extract and gives braised duck neck ability has a significant effect of volatile flavor substances

Hollow and Solid Spherical Azithromycin Particles Prepared by Different Spherical Crystallization Technologies for Direct Tableting

Many drugs have a propensity for agglomeration, resulting in poor flowability. Spherical crystallization can be used to improve product properties including flowability and particle size. In this work, two methods were developed and utilized to successfully make two kinds of azithromycin spherical particles, namely solid and hollow spheres. The resultant product exhibited regular spherical shape, large particle size, narrow particle size distribution and excellent flowability. The formation mechanism of these different spherical crystals was investigated with the help of a particle vision microscope (PVM). The immersion mechanism and the counter diffusion mechanism were proposed as the formation mechanisms for solid and hollow spheres, respectively. The effects of crystallization parameters on the spherical crystallization processes were investigated systematically. Furthermore, the tablet properties were evaluated to verify that the spherical particles obtained in this work can be directly used for tableting, thus avoiding granulation processes and reducing cost

Pomegranate-derived exosome-like nanovesicles ameliorate high-fat diet-induced nonalcoholic fatty liver disease via alleviating mitochondrial dysfunction

Plant-derived exosome-like nanovesicles carry a variety of bioactive substances and have multiple health benefits. Pomegranate (Punica granatum) is a popular fruit with hepatoprotective effects. However, the effects of pomegranate-derived exosome-like nanovesicles (PENs) on nonalcoholic fatty liver disease (NAFLD) are still unknown. Here, PENs were successfully isolated and characterized, and found to be internalized by HepG2 cells. Interestingly, PENs survived gastrointestinal environment and ameliorated lipid accumulation as well as mitochondrial dysfunction in palmitic acid (PA)-treated HepG2 cells. Importantly, oral administration of PENs accumulated in the liver of mice and effectively alleviated high-fat diet (HFD)-induced NAFLD by improving mitochondrial function, as evidenced by improvements of ATP content, mitochondrial complex I activity and oxidative stress. Moreover, PENs restored SIRT3/SOD2 signaling and improved SOD2 activity in the liver of HFD-fed mice. These findings provide new mechanistic insights into pomegranate’s hepatoprotection and demonstrate the therapeutic potential of PENs for NAFLD

Thermodynamic Properties of 1,5-Pentanediamine Adipate Dihydrate in Three Binary Solvent Systems from 278.15 K to 313.15 K

In this work, solubility data of 1,5-pentanediamine adipate dihydrate in binary solvent systems of water + methanol, water + ethanol and water + N,N-dimethylformamide were experimentally measured via a static gravimetric method in the temperature range from 278.15 K to 313.15 K under atmospheric pressure. The results indicated that the solubility of 1,5-pentanediamine adipate dihydrate increased with the rising of temperature in all the selected binary solvent systems. For water + N,N-dimethylformamide, solubility increased as the mole fraction of water increased. However, the rising tendency changed when the temperature was higher than 303.15 K for water + methanol, and it would show a cosolvency phenomenon for water + ethanol. Furthermore, the solubility data were fitted with modified an Apelblat equation, NRTL model, combined nearly ideal binary solvent/Redlich Kister (CNIBS/R-K) model and Jouban–Acree model. The calculation results agreed well with the experimental data. Finally, the mixing thermodynamic properties of 1,5-pentanediamine adipate dihydrate in all tested solvents were calculated based on the experimental data and NRTL model

Biochemical Mechanism of Fresh-Cut Lotus (<i>Nelumbo nucifera Gaertn</i>.) Root with Exogenous Melatonin Treatment by Multiomics Analysis

Browning limits the commercial value of fresh-cut lotus root slices. Melatonin has been reported to play crucial plant roles in growth and development. However, the mechanisms in repressing the browning of fresh-cut lotuses are still unclear. In this study, fresh-cut lotus root slices were treated with melatonin, the physical signs of browning were tested, and then the selected samples (0 d, 6 d, 12 d) were used in multiomics analysis. Fresh-cut lotus root slices with a thickness of 4 mm were soaked in a 40 mmol/L melatonin solution for 10 min; then, the slices were packed in pallets and packages and stored at 10 ± 1 °C. The results show that the 40 mmol/L melatonin selected for repressing the browning of lotus roots significantly delayed the decrease in water, total soluble solid content, and Vitamin C, decreased the growth of microorganisms, enhanced total phenolic content, improved total antioxidant capacity, and decreased ·OH, H2O2, and O2−· contents. Moreover, this treatment enhanced phenylalanine ammonialyase, polyphenol oxidase, superoxide dismutase, and catalase activities and reduced peroxidase activities and soluble quinones. NnSOD (104590242), NnCAT (104609297), and some NnPOD genes showed a similar transcript accumulation pattern with enzyme activity. It can be seen from these results that exogenous melatonin accelerated an enhancement in the antioxidant system and AsA-GSH cycle system by regulating ROS-metabolism-related genes, thereby improving the capacity to withstand browning and the quality of lotus root slices. The microbiome also showed that melatonin suppressed the fertility of spoilage organisms, such as Pseudomonas, Tolumonas, Acinetobacter, Stenotrophomonas, and Proteobacteria. Metabonomics data uncovered that the metabolites of flavonoid biosynthesis, phenylpropanoid biosynthesis, tyrosine metabolism, and phenylalanine metabolism were involved in the process

Data_Sheet_1_Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky.ZIP

IntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature.MethodsThe objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky.Results and discussionThe findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.</p