Publications by authors named "Hanlu Ma"

Article Synopsis
  • This study explores how gas, liquid, and solid phases interact in an Internal Circulation anaerobic reactor used for wastewater treatment.
  • It uses computational fluid dynamics (CFD) simulations to analyze the effects of different velocities of gas and liquid on the distribution of anaerobic granules and various flow characteristics.
  • The research also looks at how the gas and liquid superficial velocities relate to one another in the reactor's first reaction chamber.
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Hybrid organic-inorganic perovskite, well-known as light-absorbing materials in solar cells, have recently attracted considerable interest for applications in resistive switching (RS) memory. A better understanding of the role of interface state in hybrid perovskite materials on RS behavior is essential for the development of practical devices. Here, we study the influence of interface state on the RS behavior of an Au/CHNHPbI/FTO memory device using a simple air exposure method.

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For humans and animals, the ability to discriminate speech and conspecific vocalizations is an important physiological assignment of the auditory system. To reveal the underlying neural mechanism, many electrophysiological studies have investigated the neural responses of the auditory cortex to conspecific vocalizations in monkeys. The data suggest that vocalizations may be hierarchically processed along an anterior/ventral stream from the primary auditory cortex (A1) to the ventral prefrontal cortex.

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The authentication of olive oil and its adulteration with lower priced oils are still serious problems in the olive oil industry. In this study, a method based on the intensity ratio of the Raman spectroscopy vibration bands, especially on the intensity ratio of the cis ( ==C-H) and cis (C=C) bonds normalized by the band at 1441 cm(-1) (CH(2)), was established to authenticate genuine/fake olive oil. These intensity ratios of the vibration bands given in the form of a two-dimensional chart allow first the discrimination between the various grades of olive oil and the seed oils and then the detection of olive oil fraud by the line of y = 0.

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