False peak error removal using local difference median analysis in elastography

Author(s):  
Dachun Zhang ◽  
Mingxi Wan ◽  
DaChun Zhang ◽  
Hongbin Li
Author(s):  
Giacomo Ascione ◽  
Nikolai Leonenko ◽  
Enrica Pirozzi

AbstractIn this paper, we study strong solutions of some non-local difference–differential equations linked to a class of birth–death processes arising as discrete approximations of Pearson diffusions by means of a spectral decomposition in terms of orthogonal polynomials and eigenfunctions of some non-local derivatives. Moreover, we give a stochastic representation of such solutions in terms of time-changed birth–death processes and study their invariant and their limit distribution. Finally, we describe the correlation structure of the aforementioned time-changed birth–death processes.


Author(s):  
Chongming Zhang ◽  
Xi Zhou ◽  
Chuanshan Gao ◽  
Chunmei Wang
Keyword(s):  

2010 ◽  
Vol 43 ◽  
pp. 127-131
Author(s):  
Zhen Liang Li ◽  
Jun Gang Fan ◽  
Ya Li

In this paper, a method is introduced to remove the counting errors of electronic counting instruments, which contains two aspects to remove the errors caused by outside interference and to remove the counting errors caused by quality error of the object respectively. Counting errors of object can be removed effectively by program of software system. As a result, it’s proven to be effective and stable by applying it into practice.


Author(s):  
Satoshi Yoshinaga ◽  
Atsushi Shimada ◽  
Hajime Nagahara ◽  
Rin-ichiro Taniguchi

2021 ◽  
pp. 92-105
Author(s):  
Zhuolin Zheng ◽  
Yinzhang Ding ◽  
Xiaotian Tang ◽  
Yu Cai ◽  
Dongxiao Li ◽  
...  

2017 ◽  
Vol 17 (3) ◽  
pp. 36-48 ◽  
Author(s):  
Greg de St. Maurice

In the face of globalization, chefs in Kyoto, Japan have worked to protect local food culture and revive the local food economy. Their actions do not constitute “resistance,” nor are they simply signs of the persistence of local difference in the context of large-scale changes. Drawing primarily on interviews I conducted with prominent chefs of “traditional” Kyoto cuisine and participant observation at events related to Kyoto cuisine, this article examines chefs’ approaches to outside influence and promotion efforts abroad. I pay specific attention to the incorporation of new foreign ingredients into Kyoto cuisine and new efforts to share culinary knowledge with foreign chefs, namely the establishment of a work visa system and the creation of a cookbook series targeted at professional chefs abroad. Kyoto's chefs, this article demonstrates, have been strategically engaging with globalization, actively refashioning the local to try to control it at a global scale.


2018 ◽  
Vol 89 (12) ◽  
pp. 123109 ◽  
Author(s):  
Mengchao Ma ◽  
Pengcheng Yao ◽  
Huaxia Deng ◽  
Yuyu Wang ◽  
Jin Zhang ◽  
...  

2020 ◽  
Vol 12 (4) ◽  
pp. 1499 ◽  
Author(s):  
Qingfa Su ◽  
Xianfang Yi ◽  
Jifa Miao ◽  
Yanting Chen ◽  
Jinsheng Chen ◽  
...  

Direct leaching with NaOH can be an economically acceptable method for vanadium (V) and tungsten (W) recovery from spent selective catalytic reduction (SCR) catalysts. However, different chemical-physical characteristics of catalysts would affect the V and W leaching. In this paper, the V and W leaching behavior of various sources of SCR catalysts with a local difference (yellow and gray color) were systematically investigated with alkali leaching solution under ambient pressure. Different leaching efficiencies from yellow and gray color areas were correlated with oxidation states and species of V and W on catalyst surfaces, as characterized by X-ray photoelectron spectroscopy (XPS), Raman, Fourier transform infrared spectroscopy (FTIR), and other analytic methods. For the V leaching efficiency, the samples from a gray area of catalysts (40.0–51.0%) were lower than that from the yellow area (66.8–69.8%). The higher molar ratio of V3+ and a lower molar ratio of V5+, and the lower total V content on the surface of the samples from the gray area could be the main reasons for the lower V leaching efficiency. As for the W leaching efficiency, the samples from the gray area (44.6–57.3%) were slightly higher than that from the yellow area (38.0–52.6%) of catalysts. The less total W content of surface species and stronger interaction among V–W–Ti of yellow area samples resulted in the lower leaching efficiency. These differential leaching efficiencies needed to be taken into consideration for recovering V and W from spent SCR catalysts.


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