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Abstract Background Ankle sprains lead to an unexplained reduction of ankle eversion strength, and arthrogenic muscle inhibition (AMI) in peroneal muscles is considered one of the underlying causes. This study aimed to observe the presence of AMI in peroneal muscles among people with chronic ankle instability (CAI). Methods Sixty-three people with CAI and another sixty-three without CAI conducted maximal voluntary isometric contraction (MVIC) and superimposed burst (SIB) tests during ankle eversion, then fifteen people with CAI and fifteen without CAI were randomly invited to repeat the same tests to calculate the test-retest reliability. Electrical stimulation was applied to the peroneal muscles while the participants were performing MVIC, and the central activation ratio (CAR) was obtained by dividing MVIC torque by the sum of MVIC and SIB torques, representing the degree of AMI. Results The intra-class correlation coefficients were 0.77 (0.45–0.92) and 0.92 (0.79–0.97) for the affected and unaffected limbs among people with CAI, and 0.97 (0.91–0.99) and 0.93 (0.82–0.97) for the controlled affected and unaffected limbs among people without CAI; Significant group × limb interaction was detected in the peroneal CAR (p = 0.008). The CARs were lower among people with CAI in the affected and unaffected limbs, compared with those without CAI (affected limb = 82.54 ± 9.46%, controlled affected limb = 94.64 ± 6.37%, p

Seeking food-derived antioxidants and inhibitors of α-glucosidase and α-amylase has been recognized as an effective way for managing diabetes. Coffee silver skin (CSS) is rich in phenolic compounds, which may be potential agents as antioxidants and for α-glucosidase and α-amylase inhibition. But whether phenolics in different forms show similar bioactivity remains unknown. In this study, phenolic compounds in CSS were extracted as free phenolics (FPs), esterified phenolics (EPs), and bound phenolics (BPs). The phenolic profiles and antioxidant activities of them were investigated. Their inhibitory effects on α-glucosidase and α-amylase were analyzed, and the inhibitory mechanisms were elucidated by molecular docking and molecular dynamic simulation. Results showed that FPs exhibited the best antioxidant ability and inhibitory effects on α-glucosidase and α-amylase. A total of 17 compounds were identified in FPs with 3-caffeoylquinic acid, 4-feruloylquinic acid, and dicaffeoylquinic acids as the dominant ones. Typical phenolics in FPs could bind to α-glucosidase and α-amylase through hydrogen bonds and form hydrophobic interaction with several key amino acid residues. In addition, 3,4-dicaffeoylquinic acid and 3-caffeoylquinic acid might be the principal components that account for the inhibitory effect of FPs on α-glucosidase. The results of this study may provide some scientific support for CSS utilization as a health-beneficial component in functional food development for type 2 diabetes mellitus management.

Purpose: The correlations of postural stability with proprioception and strength may explain the recurrent sprains among individuals with functional ankle instability (FAI). This study aimed to compare anterior-posterior (AP) and medial-lateral (ML) postural stability, along with ankle proprioception and strength between individuals with and without FAI and investigated their correlations.Methods: Forty participants with FAI and another 40 without FAI were recruited. Their postural stability, represented by time to stabilization (TTS) in the AP (TTSAP) and ML (TTSML) directions, was calculated by the ground reaction force during jumping onto a force plate. Their ankle proprioception and strength during plantarflexion/dorsiflexion and inversion/eversion were measured using a proprioception device and a strength testing system, separately.Results: Individuals with FAI had longer TTSAP (p = 0.015) and TTSML (p = 0.006), larger ankle proprioception thresholds (p = 0.000–0.001), and less strength (p = 0.001–0.017) than those without FAI. Correlations between strength and TTSAP were detected among individuals with (ankle plantarflexion, r = −0.409, p = 0.009) and without FAI (ankle plantarflexion, r = −0.348, p = 0.028; ankle dorsiflexion, r = −0.473, p = 0.002). Correlations of proprioception (ankle inversion, r = 0.327, p = 0.040; ankle eversion, r = 0.354, p = 0.025) and strength (ankle eversion, r = −0.479, p = 0.002) with TTSML were detected among individuals without FAI but not among those with FAI.Conclusion: Individuals with FAI have worse postural stability and proprioception and less strength. Their proprioception and strength decreased to a point where they could not provide sufficient functional assistance to the ML postural stability. Improvements in proprioception and strength may be keys to prevent recurrent ankle sprains among individuals with FAI.

To make full use of crayfish head and other by-products, explore the feasibility of crayfish head as food processing ingredients. In this paper, the head of crayfish cultured in rice fields in Guangxi were used as raw materials. The basic nutrients such as protein, fat, ash, amino acids and fatty acids in crayfish head were determined by national standards, the contents of flavor nucleotides and organic acids in crayfish head were determined by high performance liquid chromatograph. The overall taste and odor of fresh crayfish head were analyzed by electronic tongue and gas chromatography ion mobility spectrometry (GC-IMS). The results showed that: From the perspective of nutritional composition, crayfish head is rich in nutrients, which mainly consists of crude protein (10.92 g/100 g) and crude fat (9.05 g/100 g), and the fat contains phospholipid 4.67 mg/g. There were 17 kinds of amino acids in crayfish head, and the total content was 97.28 mg/g, among which there were 7 kinds of essential amino acids, accounting for 50.01% of the total amino acids. A total of 19 kinds of fatty acids (9 kinds of saturated fatty acids and 10 kinds of unsaturated fatty acids) were detected, and the unsaturated fatty acids contained 57.94%. In terms of flavor composition, amino acids, phospholipids and fatty acids were important flavor precursors. In addition, the total content of free amino acids in fresh crayfish head was 900.70 mg/100 g, and the fresh and sweet amino acids accounted for 39.88%. The flavor nucleotides and organic acids in the crayfish head also provided a richer taste. The umami response value of the electronic tongue of shrimp head was 13.55, indicating that the umami taste was obvious. A total of 23 volatile flavor compounds were identified in the crayfish head, including aldehydes, ketones and alcohols, etc., which had a certain aroma of oil, meat, similar to grass and fruit, and earthy smell. In general, crayfish head was nutritious and healthy, and contained rich flavor precursors and taste substances. It had certain potential and feasibility in the processing and utilization of crayfish head and the development of condiments.

The process of soil drying is referred to as soil moisture drydown.It usually occurs after precipitation， especially for surface soil， and we address this process in three dominant regimes： gravity drainage， energy-limited regime and water-limited regime.The Heihe River Basin originates from the Qilian Mountains， and the landscape zonality here is clear from its upstream， midstream and downstream.By exploring the characteristics of surface soil moisture drydown in this area， researchers were able to understand the patterns and factors associated with soil evaporation under different conditions.The soil drydown events were investigated using data on soil moisture， soil temperature， and air temperature collected between 2016 and 2020 from 10 meteorological observation stations located in the Heihe River Basin.The relationships between soil moisture （SM）， potential evaporation （PE）， the normalized difference vegetation index （NDVI）， soil texture and surface soil drying rates were explored.Using the exponential model for fitting drydown events， the seasonal variation of the drying rate at each site was compared.Results showed that： （1） There were 362 effective drydown episodes between 2016 and 2020， totaling 3584 days.After entering the drydown stage， as the soil gradually became dry， the drying rate also slowed down and became stable after 12 days.The upstream site settled around 0.04 cm3·cm-3·day-1， whereas the middle and downstream sites tended to 0.（2） In upstream， midstream， and downstream， the values of surface soil moisture evaporation efficiency （90%） are lower than 0.25， 0.15， and 0.12， respectively， which can only partially meet atmospheric demand.The evaporation efficiency may be close to 1 if the evapotranspiration of soil profiles below 5 cm is taken into account.（3） Because the surface soil in upstream locations of the Heihe River is relatively wet， the soil drydown process is limited by the atmosphere.The middle and lower reaches of the Heihe River are drier and limited by water.As for the surface soil evaporation rate， the upstream was mainly affected by atmospheric water demand； it increases along with PE.When SM exceeded 0.4 cm3·cm-3， PE and SM had no significant impact on soil drying rate.In the middle and downstream of the Heihe River， the soil evaporation rate increases with SM.In comparison to upstream， the impact of PE on soil evaporation rate is less significant.（4） The type of vegetation and the dry and wet states of the soil both affect how quickly the surface SM dries； the drying rate is very slightly influenced by soil texture.（5） The drydown events fitted by the exponential model have distinct season features.The highest drying rate （τ）， the highest drying range （A）， and the lowest lower limit of soil moisture （θw） were observed in summer.As for desert region， θw is more affected by precipitation and is higher in the summer.For the entire basin， the drying rate of surface soil moisture from high to low was summer， spring， autumn， and the seasonal variability of drying rate increased with the change in surface coverage （meadow， farmland， shrub）.

In order to investigate the effects of temperature on the quality of Procambarus clarkiii during waterless preservation, the changes in survival rates, muscle flesh quality, and physiological indicators of Procambarus clarkiii were analyzed under different waterless storage temperatures. The results showed that the survival rates of Procambarus clarkii in those of 4~16 ℃ groups were 80%~90% after 72 h of waterless preservation, the 24 ℃ group dropped to 40%, and the 32 °C group had reached zero. The moisture content, water-holding capacity, muscle hardness, and elasticity of muscle decreased significantly with the increase in temperature and time (P

Waiting is an indispensable and inevitable part of man-machine voice interaction. The voice user interface (VUI) feedback mechanism is a key factor affecting voice interaction’s waiting experience. The feedback time of most available voice interfaces is fixed or decided by the processing time of hardware and software, which has not been designed and cannot offer users a good interaction experience. In this paper, the speech rate of user-machine voice interaction is collected through prototype experimentation. Besides, users’ time perception of different voice interfaces’ feedback time settings is studied based on time psychology theories. Moreover, users’ emotional changes are described after a specific feedback time with the distribution of two-dimension arousal-valence emotion space. Users’ time perception and subjective emotions are differently influenced by different VUI feedback times. The experimental results show that 750 ms is the optimal VUI feedback time point at which the best users’ subjective feelings and psychological experiences are reached, and the threshold limit time spent by users in waiting for the VUI feedback is 1,850 ms which will lead to user emotions with low levels of arousal and valence after being exceeded. Based on that, a linear regression model is proposed to define the optimal feedback time of VUI. The user experience VUI research results show that the calculated feedback time parameters can make users produce time perception in line with their expectations in interacting with voice interfaces.

In this paper, Penaeus vannamei (PV), Penaeus monodon (PM) and Macrobrachium rosenbergii (MR) were used as the research object, through comparing the rheological properties, cooking yield, water holding capacity, texture properties and sensory characteristics of different varieties of shrimp surimi, to explore the quality differences of different raw materials varieties of shrimp surimi, in order to provide a theoretical basis for the selection of raw materials for shrimp products. The results showed that the meat yield of PV, PM and MR were 53.12%, 49.40% and 34.93% respectively. The storage modulus (G') of three varieties of shrimp surimi began to rise rapidly at about 40 ℃, reached the maximum at 65 ℃, and the G'max value of PV was the highest. After repeated freezing and thawing treatment, G' did not increase significantly during the temperature rised of shrimp, indicating that freezing would change the protein structure of shrimp and lead to a decline in gel quality. After freezing and thawing, the cooking yield and water retention rate of PV and PM shrimp surimi gel increased, while MR decreased. PV shrimp surimi gel had the best hardness and chewiness. The elasticity of PM gel was the best. Sensory evaluation showed that the tissue state and texture of PV and PM shrimp surimi gel were better than MR. After repeated freezing and thawing, the texture and sensory score of PV shrimp surimi gel were excellent. The crude protein contents of PV, PM and MR were 21.72, 19.30 and 17.23 g/100 g respectively, and the quality of PV and PM gel with lower water-soluble protein and higher salt soluble protein was better. The MR with highest water soluble protein content formed the worst gel, and the salt soluble protein content of three shrimp surimi decreased significantly after repeated freezing and thawing. In conclusion, the surimi of Penaeus vannamei has good taste, high meat yield and low cost, so it is suitable to be used as the raw material of prawn products.

Sensory evaluation, texture analyzer, low field-nuclear magnetic resonance (LF-NMR) and scanning electron microscope were used in this study for analyzing the changes of moisture, sensory quality, color, texture and microstructure of crayfish tail during frying, and the correlation between relaxation time and related indexes was analyzed. The results showed that: With the increasing of frying temperature and frying time, the moisture content decreased. LF-NMR imaging showed that the water was removed gradually from the outside to the inside. The peak area and relative proportion of relaxation time T22 decreased, which showed that the immobilized water was removed mainly during frying. With the decrease of water content of fried crayfish tail, the brightness of color (L* value) and the red value (a* value) decreased, and yellow value (b* value) rised, at the same time the hardness, elasticity and chewiness of crayfish meat increased gradually. Scanning electron microscope images showed that muscle fibers contracted and the gap became dense. The happiness and chewiness indexes of crayfish tail were best when the water content was 60.5%. At this point, the hardness was 24.55~25.64 N, the elasticity was 3.52~3.57 mm, the cohesion was 0.7 Ratio, and the chewiness was 54.6~56.5 mJ. Correlation analysis showed that, T22 was negatively correlated with hardness, elasticity, cohesiveness and chewiness (P

In order to improve the utilization rate of silkworm pupa resources and the added value of products, silkworm pupa peptides were prepared from silkworm pupa proteins by liquid fermentation of natto. The optimum fermentation conditions were determined by single-factor experiment and response surface methodology. The inflammatory model of RAW264.7 macrophages was established by lipopolysaccharide, and the anti-inflammatory activity of silkworm pupa peptides were studied in vitro. The results showed that the optimum fermentation conditions of silkworm pupa peptide were inoculation amount 5.0 mL, silkworm pupa protein addition amount 2.6 g, initial pH7.0, fermentation temperature 37 ℃ and fermentation time 35.4 h. Under these conditions, the yield of silkworm pupa peptide was 14.58%. Silkworm pupa peptides were nontoxic to RAW264.7 macrophages and had significant proliferation effect on cells (P

With the aging of China's population, as a new model combining information technology and high-quality elderly care services, the topic of smart elderly care continues to warm up and has immediately attracted widespread attention. With the innovation of Internet technology, elderly people and families are in demand of the smart pension industry, and national policies have issued a series of policies and plans to encourage the development of smart pensions, allowing the innovation and design of China's smart elderly service system to fully expand. However, the research shows that from the perspective of the macro development of China's smart pension industry, the overall operation system is not mature, the talent gap is more accurate, there are fewer services, and it is still in the market development stage. This paper focuses on the Shenzhen Longhua District, which is a local part of the community wisdom endowment service industry chain investigation. The analysis of the current pension service system development is not mature enough, and it does not completely combine Internet technology and wisdom endowment. Additionally, because the economic strength and cultural level limit of wisdom endowment service acceptance are not high, the policy support for community wisdom endowment is not large enough. On this basis, this paper draws on the excellent successful experience at home and abroad. From the perspective of three aspects and put forward opinions for innovation, first, the innovation of community smart elderly care service technology, which combines Internet information technology and elderly care services organically, improves the quality of life and the happiness index of elderly people. Second, the innovation of community smart elderly care services, including the full use of medical institutions to provide 24-hour rehabilitation monitoring, remote monitoring services, and personalized and differentiated services, are tailored for elderly people. Third, the national policy innovation of community elderly care services, through policy guidance and support, promotes the healthy development of community elderly care services to provide better quality and convenient pension services for elderly people. The author believes that in the future, community elderly care services will be more professional and standardized, and a set of digital systems and service standards with scientific standards and rules will be established to ensure the quality of service and personalized demand. [ABSTRACT FROM AUTHOR]

Enframed scenery is one of the most common landscape design techniques in Chinese classical gardens. Yuanye, the first monograph dedicated to garden architecture in the world, has a penetrating description of it. Due to the limitations of history, however, this work only focuses on the synthesis of experience and lacks rational analysis. In recent years, many researchers have begun to use the "analysis method" to study classical gardens, which has transformed gardens from abstract, pure textual descriptions to graphic analysis of concrete images. That is to say, garden research has become more scientific. Nevertheless, the current research is still not systematic enough for the analysis of the most common design technique of the enframed scenery, and it is somewhat inadequate in guiding creative practice. In view of this, authors of this paper specifically and systematically elaborate factors that influence the formation of the enframed scenery and summarize the composition, types, and forms of the enframed scenery, in order to achieve the purpose of guiding the design practice. [ABSTRACT FROM AUTHOR]