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Experimental Approach to Explosive Nucloeosynthesis with RI Beams
S. Kubono,Y. Yamaguchi,G. Amadio,S. Hayakawa,Y. Wakabayashi,Y. Kurihara,J. J. He,A. Saito,H. Fujikawa,Le Hong Khiem,M. Niikura,T. Teranishi,N. Iwasa,S. Kato,S. Nishimura,C. S. Lee,Y. K. Kwon,I. S. Hah 한국물리학회 2009 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.54 No.1
Experimental efforts to investigate stellar reactions under high-temperature and high density conditions have been made as a major program using the RI beams from the Center for Nuclear Study (CNS) low-energy in-flight RI beam separator (CRIB) at University of Tokyo in order to understand the evolution of the universe, as well as various stellar phenomena. Specically, two subjects of hydrogen burning are discussed here. One is a reaction study of the pp-chain and the second is of the explosive hydrogen burning, the rp-process. Some s-wave resonances have been identified by the thick target method in the crucial reaction processes in the hydrogen burning. The resonant scattering with the thick target method also succeeded in identifying inelastic resonant scattering, giving proton widths for the first excited state of the target nucleus. This provided very efficiently the reaction rate estimate for the process under high-temperature equilibrium conditions. Possibilities of the CRIB facility in near future are also briey discussed. Experimental efforts to investigate stellar reactions under high-temperature and high density conditions have been made as a major program using the RI beams from the Center for Nuclear Study (CNS) low-energy in-flight RI beam separator (CRIB) at University of Tokyo in order to understand the evolution of the universe, as well as various stellar phenomena. Specically, two subjects of hydrogen burning are discussed here. One is a reaction study of the pp-chain and the second is of the explosive hydrogen burning, the rp-process. Some s-wave resonances have been identified by the thick target method in the crucial reaction processes in the hydrogen burning. The resonant scattering with the thick target method also succeeded in identifying inelastic resonant scattering, giving proton widths for the first excited state of the target nucleus. This provided very efficiently the reaction rate estimate for the process under high-temperature equilibrium conditions. Possibilities of the CRIB facility in near future are also briey discussed.
무항생제 돈육 및 무농약 농산물에 대한 소비자 구매 선호도 및 인식도
김일석,하창주,진상근,이신우,이정일,이문희,허순구 진주산업대학교 산업과학기술연구소 2007 산업과학기술연구소보 Vol.- No.14
무항생 돈육 및 무농약 인증 농산물에 대한 인식도와 인지경로 조사결과, 무항생제 돈육에 대해서 들어본 적이 있다는 질문에 75%, 무농약 인증 농산물은 61.4%가 그렇다라고 답하였다. 무항생제 돈육 인지경로에 대한 물음에 TV/라디오가 38.1%, 신문이나 잡지광고가 33.3%로 나타났다. 무항생제 돈육에 대한 신뢰도 조사에서 46.4%가 신뢰, 13.6% 불신뢰, 40.0% 무응답으로 나타나 부정적인 의견이 많은 것으로 조사되었다. 무농약 인증 농산물에 대해서는 각각 47.9, 17.1, 35.0%로 무항생제 돈육에 대한 신뢰도와 비슷하게 조사되었다. 무항생제 돈육 및 무농약 인증 농산물을 이용하여 생산된 육제품의 구입의향은 적극적인 구입의사가 22.1%, 구입한다가 43.6%로 나타났다. A total 140 housewives in Gyoungnam province were surveyed. About 75% consumers expressed that they listen about antibiotics-free pork by acknowledged 38.1% from TV/radio and 33.3% from newspaper/magazine. The investigation of confidence was found in confidence (46.4%), non-confidence (13.6%) and non-answer (40.0%) by antibiotics-free pork. Also, the pesticide-free agriculture products were found in confidence (47.9%), non-confidence (17.1%) and non-answer (35.0%), similar as antibiotics-free pork appearance of results. Again, consumers purchase thought antibiotics-free pork and pesticide-free agriculture products were found positive (65.7%).
진상근,김철욱,이상원,송영민,김일석,박석규,하경희,배대순 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.2
This study was carried out to evaluate the quality characteristics of the fermented pork with Korean traditional seasoning. The samples, outside muscle of pork ham were cut to cube(7×12×2㎝) and five Korean traditional seasonings such as garlic paste(T1), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1:1). The seasoned samples were fermented at -1±1℃ for 20 days. According to proximate composition analysis, all pork samples contained protein 20~22%, fat 3~5%, moisture 64~70% and ash 1.8~2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in T1 whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the higher in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in T1 indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. L* values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest a* value but T4 and T5 showed the lowect. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and T2 were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5> T4> T3> T2. Overall quality characteristics were higher in the order of T5> T2> T1> T4> T3.
진상근,김일석,송영민,이성대,하경희,김회윤,남기윤,장애라 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.3
돼지(LYxD)의 자돈용 및 육성용 기본사료를 급여한 대조구와 자돈용 사료에 흑운모 분말 1.25%, 육성용 사료에 1.75%를 첨가한 처리구 등심육의 이화학적 특성을 분석한 결과는 다음과 같다. A등급 출현율은 대조구가 27.8%인 반면, 처리구는 50%를 나타내었으며, A, B 등급 출현율은 대조구가 52.8%, 처리구가 80%를 나타내었다. 대조구가 52.8%, 처리구가 80%를 나타내었다. 수분과 단백질은 대조구가 처리구보다 높게 나타났으나(P<0.05), 지방과 화분은 처리구가 높게 나타났다(P<0.05). 전단력과 가열감량은 처리구가 대조구보다 낮게 나타난 반면, pH는 높게 나타났다(P<0.05). 육색의 L*값, a*값 및 b*값 모두 처리구가 대조구에 비해 높은 경향을 나타내었다. 조직감의 검성과 파쇄성은 처리구가 대조구에 비해 낮게 나타났다(P<0.05). 선선육의 관능검사에서 대조구와 처리구간에 항목별로 유의적인 차이는 없었으나 근내지방도 및 전체적인 기호도에서 처리구가 대조구보다 다소 높게 나타났으며, 가열육의 관능검사에서 육색은 처리구가 대조구에 비해 높게 나타났다. 지방산 조성 중 포화지방산은 처리구에 비하여 대조구가 높게 나타난 반면 다가불포화지방산, 필수지방산, 불포화지방산/포화지방산 및 필수지방산/포화지방산의 비율은 낮게 나타났다. This study was carried out to analyze the physico-chemical characteristics of the loin from pigs fed biotite. Control was fed diet for piglets and growing pigs, and treatments were fed diet supplemented 1.25% and 1.75% biotite to piglet diet and to growing pigs, respectively. Ratio of carcass grade A was shown as 27.8% and 50% in control group and treatment, respectively. And that of carcass grade A and B was appeared as 52.8% in control and 80% in treatment. The control group showed higher value of water and protein content than treatment. However, fat and ash content of treatment were higher than those of control. Treatment showed lower value than control in shear force and cooking loss, and was higher than control in pH value(p<0.05). L^*, a^* and b^* value of control in meat color were lower than those of treatments. Treatments group was shown lower value than control group in textural gumminess and brittleness. In the sensory test of fresh meat, there was no significant difference between control and treatment group. However, intramuscular fat content and overall acceptability of control were more or less lower than its of treatment. In cooked meat, the meat color of control was lower than those of treatments. Control group was shown higher saturated fatty acid value than treatment group. However, the ply unsaturated fatty acid, essential fatty acid, and the ratio of unsaturated fatty acid/saturated fatty acid and essential fatty acid/saturated fatty acid were low.
쑥 분말 첨가가 유화형 소시지의 품질특성에 미치는 영향
이제룡,정재두,하영주,이진우,이정일,김곤섭,이중동 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.2
This study was carried out to investigate the effects of addition of mugwort powder (0.7%, 1%, 2%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, textural properties, minerals content and sensory evaluation were evaluated. The pH values of sausage containing mugwort powder were significantly lower as compared to control during 20 days of storage, but there were higher than those of control at 40 days of storage. The L* and a* values of sausage containing mugwort powder were signficantly lower as compared to control, but the b* values were significantly higher in the sausage containing mugwort powder. The TBARS values of sausage containing mugwort powder were signfkcantly lower than those of control at 20 and 45 days of storage. The hardness values of sausage containing mugwort powder were significantly lower than those of control. The Na content of sausage containing mugwort powder were significantly lower as compared to control, but Mg, Ca, Mn and Fe contents were significantly higher in the sausage containing 2% mugwort powder. Sensory panels evaluated that sausage containing mugwort powder had the higher preference scores in mugwort flavor.