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- 저자 : Ce Liang (검색결과 6 건)
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An OT Analysis of Chinese Transliterations of English Place Names
Ce Liang 국제문화기술진흥원 2019 International Journal of Advanced Culture Technolo Vol.7 No.2
This paper focuses on the analysis of the Chinese transliterations of English place names in the Optimality Theory (OT) [1]. Three groups of monosyllabic, disyllabic and multisyllabic English place names are analyzed to represent the hierarchical ranking of both Markedness and Faithfulness constraints in terms of sound epenthesis, which is one of the most important repair strategies named the Preservation Principle [2] devised to “preserve” every source segment (or sound) of the target place names. By doing so, this paper tries to answer the question of why sound epenthesis takes place in transliterating words between languages. With the help of the established ranking of the relevant constraints, this paper explains the process of sound epenthesis formally.
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Ce Liang,Dequan Zhang,Xiaochun Zheng,Xiangyuan Wen,Tongjing Yan,Zhisheng Zhang,Chengli Hou 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.3
This study was aimed to compare the physicochemical properties and bacterial community structure of tray‐packaged fresh lamb meat under different storage temperatures, such as 4℃ (chilling), –1.5℃ (supercooling), –4℃ (superchilling) and –9℃ (sub-freezing). The total viable counts (TVC), total volatile base nitrogen (TVB-N), bacterial diversity and metabolic pathways were investigated. The results indicated that the shelf life of superchilling and sub-freezing storage was over 70 d, which was significantly longer than that of chilling and supercooling storage. TVC and TVB-N values showed an increasing trend and were correlated well (R2>0.92). And the TVB-N values of lamb meat were exceeded the tolerable limit (15 mg/100 g) only found under chilling and supercooling storage during storage period. At the genus level, Pseudomonas was the core spoilage bacteria then followed Brochothrix for chilling and supercooling storage. Pseudomonas, Ralstonia, Psychrobacter and Acinetobacter were the dominant spoilage bacteria for superchilling and sub-freezing storage. Furthermore, the bacterial community diversity of lamb meat stored at chilling and supercooling storage decreased with the storage time prolonged, which was opposite to the outcome of meat stored under superchilling and sub-freezing storage. For chilling and supercooling storage, the abundance of main metabolisms (carbohydrate metabolism and amino acid metabolism, etc.) of bacteria increased with the storage time prolonged, which was opposite to superchilling storage. This may be related to the bacteria community diversity and the formation of dominant spoilage bacteria. In conclusion, this work provides data for the preservation of fresh lamb meat which will benefit the meat industry.
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An OT Analysis of Chinese Transliterations of English Place Names
Liang, Ce The International Promotion Agency of Culture Tech 2019 International Journal of Advanced Culture Technolo Vol.7 No.2
This paper focuses on the analysis of the Chinese transliterations of English place names in the Optimality Theory (OT) [1]. Three groups of monosyllabic, disyllabic and multisyllabic English place names are analyzed to represent the hierarchical ranking of both Markedness and Faithfulness constraints in terms of sound epenthesis, which is one of the most important repair strategies named the Preservation Principle [2] devised to "preserve" every source segment (or sound) of the target place names. By doing so, this paper tries to answer the question of why sound epenthesis takes place in transliterating words between languages. With the help of the established ranking of the relevant constraints, this paper explains the process of sound epenthesis formally.
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Optimizing Channel Access in Wireless Local Area Network Environments with a New Backoff Approach
Hao-Ming Liang,Ce-Kuen Shieh,Sherali Zeadally,Naveen K Chilamkurti 보안공학연구지원센터 2009 International Journal of Multimedia and Ubiquitous Vol.4 No.2
Over the past few years, several backoff algorithms such as Exponential Increase Exponential Decrease (EIED) and Adaptive Enhanced Distributed Coordination Function (AEDCF)) have been proposed for wireless local area networks to improve channel access. We propose a new backoff technique that monitors the number of backoff counter pauses experienced and modifies the contention window accordingly. We evaluate and compare the performance of our proposed approach with EIED and AEDCF channel access techniques. Our simulations results, obtained under different network conditions, show improved performance for metrics such as the fairness index and end-to-end delay.
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Yue Ge,Dequan Zhang,Huimin Zhang,Xin Li,Fei Fang,Ce Liang,Zhenyu Wang 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.5
To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L*, b*, hue angle values than rigor mortis and postrigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large intermyofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.
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