摘要：Potassium-ion batteries(PIBs)have garnered significant interest due to their abundant resources,wide distribution and low price,emerging as an ideal alternative to lithium-ion batteries for energy storage *** one of the key components,anode materials act as a crucial role in the specific capacity,energy density,power density and service life of PIBs,so it is highly significant to conduct a comprehensive investigation on *** materials are widely employed as the anode for PIBs because of their advantages of environmental friendliness,abundant raw materials and diverse *** to the structural differences,carbon materials are mainly distinguished as crystalline carbon represented by graphite and graphene,and soft carbon and hard carbon existing in amorphous *** types of carbon materials have special ion storage mechanisms,storage capacity and cycling ***,it is meaningful to summarize and discuss the characteristics and research progress in carbon anode materials for PIBs in recent ***,according to the development status and application prospect of graphite,graphene,soft carbon,and hard carbon,we deeply generalize the electrochemical performance and potassium storage *** we dig out the key problems faced by different carbon materials and arrange various modification design and solving strategies of novel carbon ***,we expound the importance of carbon anode materials as the anode and PIBs,explore the application potential of current and emerging carbon anode materials,and put forward some suggestions and prospects for the future development of carbon materials.

摘要：本文通过对适应新威胁装甲车辆悬吊式乘员座椅设计的安全性、舒适性、有效性的分析,以及对其悬吊系统、减震系统、材料结构等方面的研究,简要论述了国内外悬吊式座椅设计的发展情况,说明了研究新型座椅的紧迫性和必然性。

摘要：通过VB程序设计,在原有蠕变疲劳试验机上实现了温度循环功能。该功能对于研究材料的热机械疲劳损伤有一定的帮助。

摘要：着重论述了冗余技术在蠕变试验机上的应用,详细阐述了蠕变试验机冗余控制系统的软件设计。经过长时试验验证,冗余控制系统性能稳定,符合蠕变试验要求。

摘要：通过VB程序设计,实现了温度仪表具有多组设定值、加热功率和PID参数功能。经过多次试验,结果表明,该功能提升了温度仪表的性能,使其具有较高的性价比。

摘要：以面包比容、感官评价为主要评定指标,研究香菇超微粉添加量、酵母添加量、白砂糖添加量、盐添加量、黄油添加量对面包品质的影响,设计正交试验得到香菇面包最佳制作工艺配方为:香菇超微粉添加量2.5%,白砂糖添加量15%,食盐添加量1.0%,酵母添加量1.0%,黄油添加量10%,在该条件下制得的面包具有良好的感官与质构品质。采用气相离子迁移谱仪分析香菇超微粉面包与对照组面包中的挥发性风味物质,采用指纹图谱法对离子迁移率数据进行连续处理。结果表明,在面包感官评价显著提高的情况下,香菇超微粉的添加对面包中挥发性风味物质的种类及含量不存在显著影响。

摘要：着重论述了多线程技术在土体三轴流变试验机上的应用,详细阐述了多线程程序设计。经过长时试验验证,土体三轴流变试验机性能稳定,符合试验要求。

摘要：为开发一种红油杏鲍菇,以杏鲍菇为原料,以感官评分为指标,通过单因素试验和正交试验设计的方法优化红油杏鲍菇的配方。结果表明,红油杏鲍菇的最佳制作工艺为漂烫时间3 min,辣椒油添加量10%,食盐添加量3%,味精添加量0.05%,香油添加量0.2%,白砂糖添加量0.1%。在此配方条件下制得的红油杏鲍菇味觉丰富、鲜辣味美,具有杏鲍菇典型的鲜香味感。

摘要：为开发一种蜂蜜银耳茶饮料,以银耳、绿茶和蜂蜜等为原料,以感官评分为指标,通过单因素试验和正交试验设计的方法优化了蜂蜜银耳茶饮料的配方为蜂蜜添加量1.5%,银耳添加量2.5%,茶提取液添加量10%,白砂糖添加量3.5%,CMC-Na添加量0.10%,琼脂添加量0.15%。在此配方条件下制得的蜂蜜银耳茶饮料味觉丰富、润滑爽口,具有蜂蜜和绿茶特有的香味。

摘要：为开发一种新型香菇调味料产品,以香菇为原料,以感官评分为指标,通过单因素试验和正交试验设计的方法优化了香菇调味料的配方。结果表明,香菇调味料的最佳配方为谷氨酸钠添加量6.5%,食盐添加量2.0%,白砂糖添加量3.0%,麦芽糊精添加量5.0%,呈味核苷酸二钠添加量0.5%。在此配方条件下,所制得的香菇调味料味道鲜美、味觉丰富,具有香菇典型的特殊鲜香味感。