Suppressing chaos and transient in parameter perturbed systems

The systems with some system parameters perturbed are investigated. These systems might exist in nature or be obtained by perturbation or truncation theory. Chaos might be suppressed or induced. Some of these dynamical systems exhibit extraordinary long transients, which makes the temporal structure seem sensitively dependent on initial conditions in finite observation time interval.

Parameter-estimation of a spherical top inductively-coupled plasma source with global-model

Using spatially averaged global model, we succeed in obtaining some plasma parameters for a low pressure inductively coupled plasma source of our laboratory. As far as the global balance is concerned, the models can give reasonable results of the parameters, such as the global electron temperature and the ion impacting energy, etc. It is found that the ion flow is hardly affected by the neutral gas pressure. Finally, the magnetic effects are calculated by means of the method. The magnetic field can play an important role to increase plasma density and ion current.

Parameter-transformation relations for traveling-wave solutions of kdv-burgers equation

 Burgers suggested that the main properties of free-turbulence in the boundless area without basic flow might be understood with the aid of the following equation, which was much simpler than those of fluid dynamics, 更多还原

Veränderungen sensorischer und instrumenteller Parameter während der Gefrierlagerung von Ostseedorsch (Gadus morhua) bei unterschiedlichen Temperaturen

Changes in sensory and instrumental quality parameter sand in thawing drip, cooking drip and total drip loss of frozen stored Baltic cod fillets (Gadus morhua) at different storage temperatures were investigated. Cod fillets stored at –20 °C and –30 °C exhibited the lowest drip losses and obtained the highest sensory scores. Drip losses were found to be highest in cod fillets stored at –10°C and in double frozen fillets stored at –20 °C. These two experiments also gave the lowest sensory scores. The texture parameters increased during storage parallel with storage time. The waterbinding capacity was lowest at –10 °C and almost constant at –30 °C. There is a good correlation between the sensory scores for “tough” and the instrumental texture measurement for hardness and chewiness.