• 了解Internet的起源 • 掌握Internet的关键技术概念 • 描述 Internet协议与应用程序的作用 • 解释当前Internet的结构 • 理解当前Internet的局限 • 描述Internet II的潜在作用 • 掌握英语长句的翻译技巧

I. Structural Optimization ll. Integrated Structural Optimization lll. Design Space Optimization Massachusetts Institute of Technology-Dr. Yong Kim

Why multiobjective optimization? Example-twin peaks optimization History of multiobjective optimization Weighted Sum Approach(Convex Combination) Dominance and Pareto-Optimality Pareto Front Computation -nBl o Massachusetts Institute of Technology-Prof de Weck and Prof Willcox Engineering Systems Division and Dept of Aeronautics and Astronautics

Alternatives to Weighted Sum(WS)Approach Multiobjective Heuristic Programming Utility Function Optimization Physical Programming(Prof. Messac) Application to Space System Optimization Lab Preview(Friday 4-9-2003-Section 1) Massachusetts Institute of Technology-prof. de Weck and Prof. Willcox Engineering Systems Division and Dept of Aeronautics and Astronautics

What are heuristics The Origin and Analogy of Simulated Annealing The Simulated Annealing algorithm An Example: The Terrestrial Planet Finder Mission Sample results Ways to Tailor the simulated Algorithm Summary References O Massachusetts Institute of Technology- Dr. Cyrus D Jilla& Prof. Olivier de Weck ngineering Systems Division and Dept of Aeronautics Astronautics

Sequential Linear Programming Penalty and Barrier Methods Sequential Quadratic Programming Mixed Integer Programming C Massachusetts Institute of Technology - Prof de Weck and Prof Willcox Engineering Systems Division and Dept of Aeronautics and Astronautics

Outline Concept Materials Mathematic Model Type of SAW Device Typical Applications Development Tendency

The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important

Write a compact sentence that describes the molecular origin of gas pressure, including its temperature and mass dependence. [51 A: P is due to change in momentum Ap = m Av of molecules striking a surface velocity Increases as VTm

Chapter 7 Innovative separation methods in bioprocessing J. A. ASENJO, Biochemical Engineering Laboratory Department of Food Science and Technology, The University of Reading, Reading RG6 6AP, UK and J. B. CHAUDHURI, School of Chemical Engineering, University of Bath, Bath