154 research outputs found

    Literature Review on Negative Emotive Intensifiers in English

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    Negative Emotive Intensifiers are the group of English adverbs originally expressing negative emotions but later having intensifying functions. This paper concludes previous studies of Negative Emotive Intensifiers and makes some suggestions for further studies. Firstly, it analyzes the definition and classification of NEIs, finding that previous studies tend to integrate NEIs into intensifiers without considering their emotive features. Then, it claims from two aspects, synchronic perspective and diachronic perspective. Finally, suggestions are explored in detail

    Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion

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    In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected Lactobacillus strains and Bifidobacterium strains was demonstrated in (a) AA chemical solutions; (b) food matrices (biscuits and chips) and (c) in vitro digestion. The findings showed tested bacteria exhibited AA reduction ability which was probiotic strain-, AA concentration-, probiotic concentration-, incubation time- and pH-dependent. L. acidophilus LA 45 and B. longum ATCC 15707 (109 CFU/mL) showed the highest AA reduction (86.85 and 88.85%, respectively) when exposed to 350 ng/mL AA solution for 8 h. The findings also demonstrated that AA reduction ability of selected probiotic strains was pH- and food matrixdependent in both food matrices (9.45–22.15%) and in vitro digestion model (10.91–21.29%). This study showed probiotic bacteria can lower AA bioaccessibility under simulated digestion

    Diffusion tensor imaging and its application in navigation assisted surgery

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    Navigation-assisted surgery is being studied and used by more and more doctors because of its high success rate, and many techniques are needed, among which diffusion tensor imaging (DTI) plays an important role. The navigation assisted surgery system integrated with DTI will be more perfect and powerful. In order to prove this, we first successfully made DTI images of patients in 3D Slicer. After careful observation and study, we found that in navigation assisted surgery, doctors can use DTI to observe the location of brain tissue more clearly. This paper mainly studies the principle and data formula of DTI, and compares and summarizes how the nerve bundle image generated by DTI plays a role in navigation assisted surgery. The method proposed is very workable for doctors, and the effect of operation is also very easy to see

    A Developmental Evolutionary Learning Framework for Robotic Chinese Stroke Writing

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    The ability of robots to write Chinese strokes, which is recognized as a sophisticated task, involves complicated kinematic control algorithms. The conventional approaches for robotic writing of Chinese strokes often suffer from limited font generation methods, which limits the ability of robots to perform high-quality writing. This paper instead proposes a developmental evolutionary learning framework that enables a robot to learn to write fundamental Chinese strokes. The framework first considers the learning process of robotic writing as an evolutionary easy-to-difficult procedure. Then, a developmental learning mechanism called “Lift-constraint, act and saturate” that stems from developmental robotics is used to determine how the robot learns tasks ranging from simple to difficult by building on the learning results from the easy tasks. The developmental constraints, which include altitude adjustments, number of mutation points, and stroke trajectory points, determine the learning complexity of robot writing. The developmental algorithm divides the evolutionary procedure into three developmental learning stages. In each stage, the stroke trajectory points gradually increase, while the number of mutation points and adjustment altitudes gradually decrease, allowing the learning difficulties involved in these three stages to be categorized as easy, medium, and difficult. Our robot starts with an easy learning task and then gradually progresses to the medium and difficult tasks. Under various developmental constraint setups in each stage, the robot applies an evolutionary algorithm to handle the basic shapes of the Chinese strokes and eventually acquires the ability to write with good quality. The experimental results demonstrate that the proposed framework allows a calligraphic robot to gradually learn to write five fundamental Chinese strokes and also reveal a developmental pattern similar to that of humans. Compared to an evolutionary algorithm without the developmental mechanism, the proposed framework achieves good writing quality more rapidly

    Brain CT image segmentation based on 3D slicer

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    This article focuses on CT images of human brain. Based on the characteristics of CT, 3D Slicer software was used to segment the brain CT images. First, the functions and features of 3D Slicer software are briefly introduced. Second, the principles of threshold segmentation and FCM algorithm are described. Using the Segment Editor module of 3D Slicer software to perform image segmentation, the threshold segmentation method and FCM algorithm are compared

    Linking Artificial Sweetener Intake With Kidney Function: Insights From Nhanes 2003-2006 and Findings From Mendelian Randomization Research

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    BACKGROUND: The current investigation examines the association between artificial sweetener (AS) consumption and the likelihood of developing chronic kidney disease (CKD), along with its impact on kidney function. METHODS: We utilized data from the National Health and Nutrition Examination Survey from 2003-2006 to conduct covariance analysis and weighted adjusted logistic regression, aiming to assess the association between artificial sweetener intake and CKD risk, as well as kidney function indicators. Subsequently, we employed Mendelian randomization methods to validate the causal relationship between the intake of artificial sweeteners, CKD risk, and kidney function indicators. Instrumental variable analysis using inverse-variance weighting and Robust adjusted profile score were the primary analytical methods employed. RESULTS: A total of 20,470 participants were included in the study, with 1,257 participants ultimately included in the analysis. In all adjusted logistic regression models, no significant association was found between the intake of artificial sweeteners and CKD risk. Similarly, the summary odds ratios (OR) for each unit change in genetically predicted CKD risk were 2.14 (95% CI: 0.83, 5.21, CONCLUSION: Our study does not support a causal relationship between artificial sweetener intake and the risk of CKD. However, due to the limitations and potential confounding factors, these findings need to be further validated through larger sample sizes in observational studies and Mendelian randomization analyses

    Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine

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    In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-mass spectrometry (GC-Quadrupole-MS), gas chromatography-orbitrap-mass spectrometry (GC-Orbitrap-MS) and gas chromatography-olfactometry (GC-O) were used in combination to identify the volatile components in a fermented hawthorn wine (SBL-J) and a prepared hawthorn wine (FS), and the results of sensory analysis, modified frequency (MF) and odor activity value (OAV) were used to determine the key aroma compounds. Totally 89 aroma compounds were identified by LLE-SAFE/GC-O-MS. In addition, 29 and 38 aroma compounds with MF values of more than 20% were found in SBL-J and FS, respectively. A total of 123 volatile components were detected by HS-SPME/GC-Quadrupole-MS and HS-SPME/GC-Orbitrap-MS and there were 29 and 33 aroma compounds with OAV of greater than 1 (0.1 for esters) identified in SBL-J and FS, respectively. 2-Methybutyl acetate, ethyl hexanoate, ethyl octanoate and phenylethyl alcohol were the key aroma compounds in the two samples. To our knowledge, 2-methybutyl acetate, ethyl isovalerate, (E,E)-2,4-hexadienoic acid ethyl ester and ethyl butyrate, were identified for the first time as the key aroma components of hawthorn wine
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