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In the primitive society, people live long cave, nesting, and shack, know from practical experience to the circular and square building space, structure more safe and simple structure. Enclosed is the enclosed housing. "House" development from southwest to northeast gradually weakening trend, the construction time, according to the existing data of the earliest of the late Ming dynasty. While the Gannan Hakka, from the architectural characteristics and structural art, its history dates back to the ancient palace style and rammed earth technology, has the significance and the value of a certain.

Lead-free 0.996(Ba0.85Ca0.15)(Zr0.1Ti0.9)O3-0.004BiYO3 [BCZT-BY] ceramics were prepared by the conventional solid-state sintering method. By means of XRD, SEM, and quasi-static d33 meter etc., the effect of sintering temperature on the microstructure, piezoelectric and dielectric properties of BCZT-BY ceramics were investigated. All the ceramics possess a pure perovskite structure, indicating that Bi3+ and Y3+ are incorporated into Ba0.85Ca0.15Ti0.9Zr0.1O3 lattices to form a solid solution. The results show that the ceramics sintered at 1420°C exhibit the optimum electrical properties: d33 = 130 pC/N, kp = 18.2 %, εr = 4225, and tan δ = 1.95%, respectively.

To obtain lead-free 0.5Ba (Zr0.2Ti0.8)O3-0.5(Ba0.7Ca0.3)TiO3 ceramics with excellent microstructure and electrical properties, BZT-BCT ceramics doping Mn4+ and Nb5+ was synthesized follow a conventional solid state reaction route. By means of SEM, XRD, quasi-static d33 meter, the influence of sintering temperature on microstructure, piezoelectric and dielectric properties of BZT-BCT-Mn-Nb ceramics was discussed. The results show that grain size and the dielectric loss of BZT-BCT-Mn-Nb ceramics increase as raising the sintering temperature. When BZT-BCT-Mn-Nb ceramics is sintered at 1380°C, the optimum piezoelectric coefficient and dielectric constant are 264pC/N and 4142, respectively.

In this note, we establish a converse comparison theorem for backward stochastic differential equations (BSDEs).

Starch from hardleaf oatchestnut was isolated, and its chemical composition and physicochemical properties were determined and compared with those of corn or potato starch. The yield and purity of the starch were 386.5 g kg-1 and 912.6g kg-1, respectively, and the starch granules were in spherical and irregular shape ranging from 8μm to 18μm in diameter. It contained 275.4 g kg-1 amylose and had relatively low gelatinization temperature with 60.38°C, and moderate solubility as well as swelling power. The starch gel showed weak freeze-thaw stability with high syneresis of 20.5%, and high viscosity (667BU), hardness (75.06g) and gumminess (30.68g), therefore, making it potentially useful as thickening agent in sweets processing, baking industry and seasoning, but was not appropriate in frozen foods.