Abstract: By means of constructing neuron-like models, the present application achieves neural information encoding, inter-neuron connection self-organization, and neural computation and output of depth estimation encoded information. A system and models provided in the present application comprise: constructing two paths of visual receptors; constructing a visual sequence model, which, under small-amplitude, reciprocating, irregular movements of the visual receptors, outputs visual sequence information; constructing a neural network model, which receives information input from the visual receptors, wherein the inputted information drives a basic neural model to operate. Under visual stimulation, light-receiving units of the visual receptors connect to the neural network in a self-organized manner, and color information and edge information of an object are separated and outputted; stimulation at a boundary line causes a general sequence model to operate.

Abstract: A fuel can includes a can body, the can body contains liquid fuel and a wick with its lower end immersed in the liquid fuel, and a top cover is provided at a top of the can body. The top cover includes a ring-pull cap and a sealing cap, the ring-pull cap consists of an outer ring and a tear-off piece, the outer ring is connected to an upper opening of the can body in a sealing manner, and the sealing cap is buckled at a top end of the outer ring; a tray is provided at an upper end of the can body, and a periphery of the tray is connected to an inner wall of the can body in a sealing manner, and at least one fixing mouth for fixing the upper end of the wick provided in a middle of the tray.

Abstract: A preparation method of coffee cherry tea is provided, including following steps: taking ripe and full fresh coffee berries, washing, draining and peeling the fresh coffee berries to obtain coffee peels; drying the coffee peels immediately until a moisture content is in a range of 20% to 30% to obtain dried coffee peels; fermenting the dried coffee peels for a range of 2 days to 3 days to obtain fermentation products; and baking the fermentation products for a range of 3 minutes to 4 minutes under a temperature in a range of 100 Celsius degree (° C.) to 180° C. to obtain the coffee cherry tea. The coffee cherry tea obtained by the preparation method has a mellow and sweet taste, which effectively solves the problem of sour and astringent taste of the existing coffee cherry tea.