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Background Severe pneumonia is a common critical respiratory illness with high mortality and heavy social burden. Early and accurate assessment of the condition and prognosis of patients with severe pneumonia contributes to clinical decision-making. The Sequential Organ Failure Assessment (SOFA), CURB-65 score, and Pneumonia Severity Index (PSI) score can reflect the severity of pneumonia in different aspects, but there is no consensus on which one of them has the highest performance in predicting the prognosis of severe pneumonia. Objective To explore the predictive efficacy of SOFA, CURB-65 and PSI scores for short-term prognosis of patients with severe pneumonia. Methods This was a multicenter, prospective observational study. Inpatients with severe pneumonia were selected from the ICU and department of respiratory and critical medicine of 11 hospitals (including the First Affiliated Hospital of Henan University of Traditional Chinese Medicine and other 10 hospitals) from December 2017 to March 2022. The patients were divided into survival group and death group according to the 28-day mortality after diagnosis to compare clinical characteristics and SOFA, CURB-65 and PSI scores assessed on the day of hospitalization. The receiver operating characteristic (ROC) curve was used to assess the performance of three risk scores for predicting the 28-day mortality. The predictive efficacy of the risk scores was evaluated using the Hosmer-Lemeshow test and calibration plot. Optimal risk scores were stratified using X-tile 3.6 to determine the optimal threshold. Kaplan-Meier survival curves of the patients were plotted and compared using the Log-rank test. Results A total of 240 patients were included, among whom 57 (23.8%) died within 28 days after diagnosis. Compared with the survival group, the death group had greater average age and lower average platelet count (P

To compare the volatile flavor characteristics of red jujube from different origins, volatile aroma components of jujube fruit from five origins (Xinzheng, Lingbao, Yulin, Hotan and Dezhou) were analyzed by headspace solid-phase microextraction combined with gas chromatography mass spectrometry. The results showed that a total of 51 compounds were identified, among which the most volatile compounds were contained in Xinjiang Hotan jujube. Combined with multivariate statistical analysis, the differences in the overall volatile flavor substances of red jujube from different origins could be well distinguished. Under the conditions of satisfying the variable importance in projection>1 and P<0.05, 13 differential characteristic aroma substances, including methyl caproate, methyl decanoate, hexanal, and benzaldehyde, were screened out from red jujube samples, which imparted unique almond, sweet, and fruity flavors to red jujube. The results of this study clarify the chemical substance basis of the aroma quality of red jujube from different origins, provide a new idea for the origin tracing study of red jujube, and further provide a scientific basis for the rational processing and utilization of jujube fruit resources. [ABSTRACT FROM AUTHOR]

For the application of continuously adjustable optical fiber delay lines, a large delay range can increase the instrument's measurement range. Increased insertion loss of components will reduce the signal-to-noise ratio of the collected signal, ultimately limiting the measurement accuracy of the instrument. In order to take into account both large delay range and low insertion loss in design, a spatial light transmission and fiber coupling model based on scalar diffraction theory was established and the insertion loss was equivalently calculated through the coupling efficiency of the coupling lens. Then, we analyze the impact of optical fiber delay line's structural parameters and adjustment errors on coupling efficiency. By optimizing lens group parameters and limiting adjustment tolerances, we can reduce the insertion loss of optical fiber delay lines in a large delay range and conduct experimental verification. Considering various influencing factors, we use a lens group with a focal length of 12 mm, achieving a coupling efficiency of no less than 92.7% within the delay range of 0-1 m. This theoretical model provides a new quantitative analysis method for improving the performance of the optical fiber delay line. [ABSTRACT FROM AUTHOR]

To address the poor tracking accuracy, the high probability of sideslip and instability of intelligent vehicles in extreme working conditions with high speed and low adhesion, this paper proposes a layered control architecture trajectory tracking algorithm for distributed electric drive intelligent vehicles. Firstly, a Linear Time-Varying Model Predictive Control (LTVMPC) with varying degrees of freedom is built on the three-degree-of-freedom monorail vehicle dynamics model. LTVMPC is employed to solve the constrained optimization problem by rolling to obtain the optimal front wheel angle. In the meantime, the desired torque output of the PID longitudinal driver model is empolyed to achieve vehicle speed tracking. Secondly, a lower direct yaw moment controller is designed through Linear Quadratic Regulator (LQR) and the calculated additional yaw moment is distributedbased on vertical load optimization distribution method. Finally, the co-simulation platform of Carsim and Matlab/Simulink is built, and the effectiveness of the trajectory tracking control is simulated and analyzed. It is shown the traj'ectory tracking control strategy significantly improves the trajectory tracking accuracy and lateral stability of distributed electric drive intelligent vehicles on both high-speed & high adhesion road surfaces and high-speed & low adhesion ones. [ABSTRACT FROM AUTHOR]

In order to effectively combine the nutrition and fermentation function of grains, a compound beverage of grains fermented by lactic acid bacteria was developed. On the basis of single factor test and sensory evaluation, L9 (34) orthogonal experiments was conducted to determine the best manufacturing process of compound beverage of grains fermented by lactic acid bacteria. The results show that the optimal formula for lactic acid bacteria fermentation of compound grain beverage is based on the raw material weight of 100 g composite grain, soybean: peanut: oat: glutinous rice (3:2:3:2). The ratio of material to water is 1:9; The fermentation conditions are as follows: addition of 0.8% lactic acid bacteria, 8 h fermentation time, and 35 °C fermentation temperature. The sensory score of the cereal compound beverage prepared under this process condition reached the highest value. After fermentation, the pH value of the cereal compound beverage was reduced from 6.01 to 4.78, the reducing sugar reached 0.69 mg/(100 mL), and the amino acid nitrogen was increased to 29.32 mg/(100 mL). The product has rich taste, unique flavor, sweet and sour taste and high nutritional value, which is more conducive to digestion and absorption. The research provides data and theoretical reference for the development of plant-based fermented food. [ABSTRACT FROM AUTHOR]