Through finite element numerical simulation and based on laminated plate theory, the effect of dimension on the torsion properties of uniform C/SiC composites pipe was studied to provide a theoretical guidance for pre...Through finite element numerical simulation and based on laminated plate theory, the effect of dimension on the torsion properties of uniform C/SiC composites pipe was studied to provide a theoretical guidance for preparing the C/SiC pipe with different dimensions. The results show that, with increasing length of pipe, the anti-torsion section coefficient of pipe increases whereas the torsion angle per unit length decreases. Increasing the length can improve the torsion property. Anti-torsion section coefficient rises with increasing internal radius, while the torsion angle per unit length decreases to a constant. With increasing thickness, the anti-torsion section coefficient increases whereas the amplitude decreases gradually, and the torsion angle per unit length is a constant. Increment of internal radius and thickness improves the torsion property finitely.展开更多
This is a study of ancient man's diet by means of the isotopes ^13C and ^15N analysis method.A set of experiment conditions for N2 collection with the element analyser has been established through experiments, whi...This is a study of ancient man's diet by means of the isotopes ^13C and ^15N analysis method.A set of experiment conditions for N2 collection with the element analyser has been established through experiments, which brought initial results to the application of the method in archaeology. A preliminary analysis on the relative situation of ancient man's meat eating has been made for some archaeological sites, such as Inner-Mongolia Xinglongwa, Qinghai Shangsunjia and Xingjiang Yanbulake. It is the first example of this research.Meanwhile, results of ^13C analysis have also been acquired for the first time from a series of sites, including the Yin Ruins, Western Zhou Liulihe, Kayao culture Shangsunjia,Xinglongwa, and Zhejiang Hemudu. This froms a basis for studying the components of the then people's staple food.展开更多
基金Funded by the National Natural Science Foundation of China(Nos.51772246,51272210,50902112,and U1737209)the Program for New Century Excellent Talents in University(NCET-13-0474)+1 种基金the Fundamental Research Funds for the Central Universities(3102017jg02001)the National Program for Support of Topnotch Young Professionals
文摘Through finite element numerical simulation and based on laminated plate theory, the effect of dimension on the torsion properties of uniform C/SiC composites pipe was studied to provide a theoretical guidance for preparing the C/SiC pipe with different dimensions. The results show that, with increasing length of pipe, the anti-torsion section coefficient of pipe increases whereas the torsion angle per unit length decreases. Increasing the length can improve the torsion property. Anti-torsion section coefficient rises with increasing internal radius, while the torsion angle per unit length decreases to a constant. With increasing thickness, the anti-torsion section coefficient increases whereas the amplitude decreases gradually, and the torsion angle per unit length is a constant. Increment of internal radius and thickness improves the torsion property finitely.
文摘This is a study of ancient man's diet by means of the isotopes ^13C and ^15N analysis method.A set of experiment conditions for N2 collection with the element analyser has been established through experiments, which brought initial results to the application of the method in archaeology. A preliminary analysis on the relative situation of ancient man's meat eating has been made for some archaeological sites, such as Inner-Mongolia Xinglongwa, Qinghai Shangsunjia and Xingjiang Yanbulake. It is the first example of this research.Meanwhile, results of ^13C analysis have also been acquired for the first time from a series of sites, including the Yin Ruins, Western Zhou Liulihe, Kayao culture Shangsunjia,Xinglongwa, and Zhejiang Hemudu. This froms a basis for studying the components of the then people's staple food.
