2,973 research outputs found

    Geochemical modeling of groundwater in southern plain area of Pengyang County, Ningxia, China

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    AbstractThe purpose of this paper is to examine the evolution mechanisms of a hydrochemical field and to promote its benefits to the living standards of local people and to the local economy in the southern plain area of Pengyang County, in Ningxia, China. Based on understanding of the hydrogeological conditions in Pengyang County, the chemical evolution characteristics of groundwater in the plain area were analyzed. PHREEQC geochemical modeling software was used to perform hydrochemical modeling of water-rock interaction and to quantitatively analyze the evolution processes and the formation mechanisms of the local groundwater. Geochemical modeling was performed for two groundwater paths. The results showed that, along path 1, Na+ adsorption played the leading role in the precipitation process and its amount was the largest, up to 6.08 mmol/L; cation exchange was significant along path 1, while along simulated path 2, albite accounted for the largest amount of dissolution, reaching 9.06 mmol/L, and the cation exchange was not significant. According to the modeling results, along the groundwater flow path, calcite and dolomite showed oversaturated status with a precipitation trend, while the fluorite and gypsum throughout the simulated path were not saturated and showed a dissolution trend. The total dissolved solids (TDS) increased and water quality worsened along the flow path. The dissolution reactions of albite, CO2, and halite, the exchange adsorption reaction of Na+, and the precipitation of sodium montmorillonite and calcite were the primary hydrogeochemical reactions, resulting in changes of hydrochemical ingredients

    N-[(E)-4-(Methyl­sulfon­yl)benzyl­idene]-3-nitro­aniline

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    In the title compound, C14H12N2O4S, the dihedral angle between the two aromatic rings is 35.65 (12)°. The crystal packing is stabilized by weak C—H⋯O hydrogen bonds and aromatic π–π ring stacking inter­actions [minimum ring centroid separation = 3.697 (3) Å]

    Dynamics and kinematics analysis and simulation of lower extremity power-assisted exoskeleton

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    According to the walking character of lower extremity power-assisted exoskeleton that was designed by our Robotics Laboratory, D-H convention was applied to the kinematics analysis of this exoskeleton model. Lagrangian dynamics was used to analyzing dynamics for the single-foot support model, double-feet support model and double-feet support with one redundancy model respectively. The kinematical equation was obtained and MATLAB was used to verify its validity. Meanwhile, the kinetic equations and torque of each joint were obtained by virtue of ADAMS. Our study provided a theoretical foundation for the control strategies, and optimization design of the mechanical structure and promoted the practical application of this lower extremity power-assisted exoskeleton in further research

    Design and simulation analysis of an improved lower limb exoskeleton

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    The lower extremity exoskeleton robot is a type of power assisted robot which can enhance the human walking function. A fundamental problem in the development of the exoskeleton is the choice of lightweight actuators. Thus in the mechanical structure design in this paper, the linear motor is selected as it greatly reduces the complexity of the mechanical structure. Furthermore, the limit switch inside the motor improves the safety performance. Based on the last version of the exoskeleton, the band positions, length adjusting holes and mechanical limit structures are increased. In addition, a control system based on DSP is designed. Furthermore, a kinematics analysis is carried out using the D-H parameter method and a dynamic analysis is developed using the Newton-Euler method. The driving force of every joint is obtained during the simulation using ADAMS software

    Anderson Localization from Berry-Curvature Interchange in Quantum Anomalous Hall System

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    We theoretically investigate the localization mechanism of the quantum anomalous Hall effect (QAHE) in the presence of spin-flip disorders. We show that the QAHE keeps quantized at weak disorders, then enters a Berry-curvature mediated metallic phase at moderate disorders, and finally goes into the Anderson insulating phase at strong disorders. From the phase diagram, we find that at the charge neutrality point although the QAHE is most robust against disorders, the corresponding metallic phase is much easier to be localized into the Anderson insulating phase due to the \textit{interchange} of Berry curvatures carried respectively by the conduction and valence bands. At the end, we provide a phenomenological picture related to the topological charges to better understand the underlying physical origin of the QAHE Anderson localization.Comment: 6 pages, 4 figure

    Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar 'Meili' (Vitis vinifera L.)

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    'Meili' (Vitis vinifera L.) is a new wine grape cultivar from China. Volatile profiles of red and sparkling wines made from 'Meili' grapes were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry in this study. Fiftyfive volatile compounds were quantified in both wines, and quantitative differences for most of the volatile compounds between 'Meili' wines were observed. 'Meili' sparkling wine had a greater content of esters, fatty acids and shikimic acid derivatives than 'Meili' red wine, although 'Meili' red wine had higher concentrations of alcohols, terpenoids and C13-norisoprenoids. On the basis of odour activity values, ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, isoamyl acetate, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, octanoic acid, isoamyl alcohol, 2-phenyl ethanol, linalool, β-damascenone and β-ionone were considered as important aroma compounds in 'Meili' wines. For these compounds, 'Meili' sparkling wine had higher content of ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate and isoamyl acetate than 'Meili' red wine, while 'Meili' red wine had higher levels of isoamyl alcohol, 2-phenylethanol, linalool, β-damascenone and β-ionone. The concentration differences of aroma compounds due to the differential vinification procedures suggested the differences in sensory characteristics of the two types of wines. In particular, 'Meili' red wine had more rose aroma than 'Meili' sparkling wine.
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