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Characteristics of cylindrical plasma discharge with a thermal electron beam
Bae, Inshik,Na, Byungkeun,Chang, Hongyoung American Institute of Physics 2016 Physics of plasmas Vol.23 No.9
<P>Widely used plasma types, such as capacitively coupled plasmas and inductively coupled plasmas, have been studied by several researchers, and their uses have been thoroughly explored. In contrast, electron beam plasmas have not been well studied in wide pressure or voltage ranges. Therefore, it is necessary to investigate their general characteristics, such as electron densities and temperatures. In this study, we focus on the electron mean free path and investigate the general characteristics, such as the electron density, temperature, plasma potential, and breakdown voltage, of a cylindrical plasma discharge with a thermal electron beam. An electron density of about 10(8)-10(9) cm(-3) and an electron temperature of 1-2 eV were obtained experimentally. The dependence of these parameters on the pressure and anode voltage is also investigated. Published by AIP Publishing.</P>
Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute
Song, Hyeun Sung,Bae, Jun Kyu,Park, Inshik The Korean Society of Food Science and Nutrition 2013 Preventive Nutrition and Food Science Vol.18 No.1
This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.
Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute
Hyeun Sung Song,Jun Kyu Bae,Inshik Park 한국식품영양과학회 2013 Preventive Nutrition and Food Science Vol.18 No.1
This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.