选择题
1 求电压较器仅输入电压零输出电压发生跳变外输出电压保持变希输入电压零时输出高电应选( )
A.差动型电检测器 B.相输入零较器
C.窗口较器 D.回差电压较器
2 317 ( )集成稳压器
A.三端调正电压输出 B.固定型正电压输出
C.固定型负电压输出 D.三端调负电压输出
3 希电压较器输入+5V时输出电压高电输入+5V时输出电压低电应选( )
A.反相端输入差动电检测器 B.零较器
C.窗口较器 D.回差电压较器
4 模拟电压较器运算放器区:模拟电压较器中工作( )
A.开环状态 B.负反馈状态
C.深度负反馈状态 D.高电状态
5 单晶闸三引脚:A K G 中K ( )
A.阳极 B.阴极
C.控制极 D.门级
6 AD202AD204基( )原理隔离放器
A.变压器耦合 B.光电隔离
C.继电器隔离 D.线性光电隔离
7 运算放器中( )单元设置级放电路静态工作点
A.输入级 B.输出级
C.中间级 D.偏置电路
8 早出现电动机( )
A.直流电动机 B.交流电动机
C.步进电动机 D.直线电动机
9 三相异步电动机改变步转速n0方法( )
A.调节转子电阻 B.调节定子电压
C.调节电源频率 D.调节转子电压
10 L290种( )芯片
A.功率驱动芯片 B.步进电机环形分配器
C.细分电路 D.转速/电压变换器
二简答题
1.什光电耦合器件?光电耦合器件什特点?
2.隔离实质什?常隔离?
3.SPWM基思想什?产生SPWM控制信号方法三种?
4.常隔离方式种光电隔离特点什
5.三相步进电机工作方式种中单双拍什意思
6.单晶闸导通条件什?
7.什直流电动机?优点?
8.什步进电机?
9.环形分配器功什?
三分析计算题
图1
1 写出图1示电路传递函数
四设计电路
17805设计输出电压+7V稳压电路
机电接口技术期末测题答案
选择题
1B 2A 3A 4A 5B
6A 7D 8A 9C 10D
二简答题
1.什光电耦合器件?光电耦合器件什特点?
光电耦合器件发光元件受光元件组合起通电光电种转换利光环节完成隔离功输入输出电气完全隔离根受光元件分晶体输出型晶闸输出型两类
光电耦合器具三特点:①信号传递采取电光电形式够避免输出端输入端产生反馈干扰②抑制噪声干扰力强③具耐性高速度快等优点
2.隔离实质什?常隔离?
答:隔离实质引进干扰通道切断达隔离现场干扰目测控装置现场信号间弱电强电间常隔离方式光电隔离继电器隔离变压器隔离隔离放器等外布线应该注意隔离
3.SPWM基思想什?产生SPWM控制信号方法三种?
答:SPWM基思想:保持输出脉电压幅度变调节脉宽度间隔实现均值接正弦(时改变Uf)脉电压加电机电流波形接正弦波硬件方面讲产生SPWM控制信号方法三种:
(1)采微处理器
(2)采专规模集成电路
(3)采微处理器专规模集成电路相结合
4.常隔离方式种光电隔离特点什
答:常隔离方式光电隔离继电器隔离变压器隔离隔离放器等光电隔离光媒介传输信号器件输入输出电气完全隔离具较高电气隔离抗干扰力
5.三相步进电机工作方式种中单双拍什意思
答:三相步进电机般单三拍六拍双三拍等工作方式单双拍意思:单’’指定子绕组次切换前相通电双指次两相定子绕组通电拍指种通电状态转种通电状态
6.单晶闸导通条件什?
答 导通条件指晶闸阻断导通条件条件晶闸阳极加正电压时门极加正电压晶闸旦导通门极晶闸起控制作
7.什直流电动机?优点?
答:直流电动机种直流电转换机械装置优点调速性宽广范围实现级调速外起动转矩载力强直流电动机定子转子两部分组成定子转子间空气隙
8.什步进电机?
答:步进电机种电磁式增量运动执行元件输入电脉信号转换成相应角位移直线位移输入脉信号运动断续称脉电机阶跃电机
9.环形分配器功什?
答:环形分配器功变频信号源脉序列定规律分配功率放器放加步进电机驱动电源项输入端驱动步进电机转动时步进电机正反转求种环形分配器输出周期逆
三分析计算题
2解:考虑符号图1列出面方程
两公式带入第公式传递函数:
四设计电路
7805设计输出电压+7V稳压电路
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof house at this Sinan Mansions'stalwart It’s certainly a responsibility to be the head chef and then to have to manage the rest of the restaurant as well the 31yearold tells Enjoy Shanghai In hotels for example these jobs are strictly demarcated so it’s a great opportunity to learn how a business operates across the board It was a task that management back in sunny California evidently felt he was ready for and a vote of confi dence from a company that to date has opened 250 outlets in 11 countries And for added pressure the Shanghai branch was also CPK’s China debut For sure it was a big step and unlike all their other Asia operations that are franchises they decided to manage it directly to begin with says Simpson Two years ago a private franchisee took over the lease but the links to CPK headquarters are still strong with a mainlandbased 'brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked pizzas a slice of PR blurb that Simpson insists lives up to the hype They are very innovative he says The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly The largely local customer base evidently agrees and on Saturday and Sunday at least the place is teeming The kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl oor layout overlooked by a canopy of green from Fuxing Park over the road The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week Still the sta are honest enough to admit that business could be better as good in fact as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened and it hasn’t been easy for any of the tenants here adds Simpson We’re planning a third outlet in the city in 2015 and we will probably choose a shopping mall again because of the better foot traffic The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai Xu Junqian visits the Parisian outpost with sweet treats One thing the centuryold Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food pastries in particular One of the most popular tearooms in Paris Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust Now Angelina has packed up its French ambience efficient service and beautiful comforting desserts and flown them to Shanghai At the flagship dinein and takeout space in Shanghai everything mimics the original tearoom designed from the beginning of the 20th century in Paris the height of Belle Epoque The paintings on the wall for example are exactly the same as the one that depicts the landscape of southern France the hometown of the owner and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate The famous hot chocolate known as L’Africain is a luxurious mixture of four types of cocoa beans imported from Africa blended in Paris and then shipped to Shanghai It’s sinfully sweet rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light but equally gratifying contrast It is also sold in glass bottles as takeaway The signature MontBlanc chestnut cake consists of three parts the pureed chestnut on top the vanilla cream like stuffing and the meringue as base Get all three layers in one scoop not only for the different textures but also various flavors of sweetness The dessert has maintained its popularity for a century even in a country like France perhaps the world’s most competitive place for desserts A much overlooked pairing is the ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored whipped cream while the tea a blend of black teas from China and Ceylon cocoa and rose petals offers a more subtle fragrance of flowers and chocolate Ordering these two items featuring a muted sweetness makes it easier for you to fit into your little black dress Breakfast brunch lunch and light supper are also served at the tearoom a hub of many cultures and takes in a mix of different styles of French cuisines according to the management team The semicooked foie gras terrine is seductive and deceptive It’s generously served at the size and shape of a toast while the actual brioche toast is baked into a curved slice dipped with fig chutney The flavor however is honest strong smooth and sublime And you don’t actually need the toast for crunchiness This is the season for high teas with dainty cups of fine china and little pastries that appeal to both visual and physical appetites But there is one high tea with a difference and Pauline D Loh finds out just exactly why it is special Earl Grey tea and macarons are all very well for the crucial recuperative break inbetween intensive bouts of holiday season shopping And for those who prefer savory to sweet there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate High tea is a meal to eat with eye and mouth an inbetween indulgence that should be light enough not to spoil dinner but sufficiently robust to take the edge off the hunger that strikes hours after lunch The afternoon tea special at ShangXi at the Four Seasons Hotel Pudong has just the right elements It is a pampering meal with touches of luxury that make the high tea session a treat in itself Whole baby abalones are braised and then topped on a shortcrust pastry shell a sort of Chinese version of the Western volauvent but classier Even classier is the dim sum staple shrimp dumpling or hargow upgraded with the addition of slivers of midnight dark truffles This is a master touch and chef Simon Choi who presides unchallenged at ShangXi has scored a winner again Sweet prawns and aromatic truffles — what’s not to love His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut but which you can put straight into the mouth It crumbles immediately and the slightly sweet nutty morsel is so easy to eat you’ll probably reach straight for another My favorite is the dessert that goes by the name yangzhi ganlu or ambrosia from the gods The hotel calls it chilled mango cream with sago pomelo and bird’s nest – made with ingredients that resonate with every female soul It does taste like ambrosia with the sweetsour fragrance of the mango forming the first layer of taste and sensation and the pomelo sacs and sago pearls providing the tactile contrast The bird’s nest — it’s the ingredient that gilds the lily since it is supposed to nourish and nurture a perfect complexion For those unfamiliar with this exotic ingredient the bird’s nest is not a bundle of twigs but is instead the dried secretion that cave swifts use to build their nest Technically it’s bird saliva but the Chinese believe that it has collagenboosting properties essential to beauty To me it just tastes good adding a slight gelatinous crunch to the back of the teeth There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom You also get a choice of teas but I strongly recommend the aged Pu’er from Yunnan province It is a mellow tea that will go perfectly with the rich little nuggets and will warm you up on a cold afternoon Incidentally the general guide is green tea such as Longjing or Dragonwell for the hot season semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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