http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Rahman, M.M.,Ishii, Y.,Niimi, M.,Kawamura, O. Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.6
Ingestion of forage containing a large quantity of soluble oxalate can result in calcium deficiency and even death of livestock. Fertilization is one of the most practical and effective ways to improve yield and nutritional quality of forage. An experiment was conducted to determine the effects of nitrogen (N) fertilization (150, 300 and 600 kg/ha) across varying levels (150, 300 and 600 kg/ha) of potassium (K) on oxalate accumulation in napiergrass (Pennisetum purpureum). Application of N at 300 kg/ha produced higher dry matter yield than at 150 or 600 kg/ha, while K fertilization had no effect on yield. In general, N fertilization did not affect the soluble and total oxalate contents, but slightly affected the insoluble oxalate content. Soluble oxalate content showed an increasing trend and insoluble oxalate content showed a decreasing trend with increasing K level, but total oxalate content remained relatively constant. There were significant interactions between N and K fertilization for the content of soluble and insoluble oxalate fractions. The greatest increase in soluble oxalate content with N level at 300 kg/ha was found at the high level (600 kg/ha) of K application. The greatest increase in insoluble oxalate content with N level at 600 kg/ha was found at the low level (150 kg/ha) of K application. These results indicated the possibility of controlling the content of soluble and insoluble oxalate fractions in forage by fertilization.
Rahman, M.M.,Ishii, Y.,Niimi, M.,Kawamura, O. Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.11
Sodium is involved in elevation of oxalate content in some plant species and this element is abundant in saline soils. Oxalate causes precipitation of insoluble calcium oxalate in the rumen and kidneys. The intention of this study was to evaluate the effect of soil salinity stress on dry matter yield and oxalate content in pot-grown napiergrass (Pennisetum purpureum Schumach). Plants were cut three times at 56, 118 and 179 d after transplanting to the pots. Five salinity treatments were used containing various concentrations of NaCl solution as follows: 0, 100, 300, 600 and 900 mM. At 28, 42, 84, 98, 146 and 160 d after transplanting, plants were irrigated with one liter of the particular treatment for each application. Dry matter yield of napiergrass was not affected (p>0.05) by salinity treatments. Plants treated with 100 mM NaCl exhibited a higher soluble oxalate content compared to other treatments, but the differences were not statistically significant (p>0.05). Although salinity treatments had significant (p<0.05) effects on insoluble and total oxalate contents in plant tissue between the 100 and 900 mM NaCl treatments, the differences were too small to be considered biologically important. The present study indicates that where the soil is high in NaCl, napiergrass will tend to grow well and be low in oxalate.
A cross-cultural study of acceptability and food pairing for hot sauces
Kim, Hyun-Jee,Chung, Seo-Jin,Kim, Kwang-Ok,Nielsen, Belinda,Ishii, Rie,O'Mahony, Michael Elsevier 2018 Appetite Vol.123 No.-
<P><B>Abstract</B></P> <P>This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (<I>n</I>≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries.</P>
Chung, Lana,Chung, Seo-Jin,Kim, Jin-Young,Kim, Kwang-Ok,O’Mahony, Michael,Vickers, Zata,Cha, Sung-Mi,Ishii, Rie,Baures, Katie,Kim, Haeng-Ran Elsevier 2012 Food quality and preference Vol.26 No.1
<P><B>Highlights</B></P><P>► Acceptance of Korean foods among US and Koreans were investigated. ► Stronger cultural differences were observed in the beverage than salad dressing. ► Familiarity and perceived context (traditional vs. ethnic) were both important. ► Labeling effect was relatively small compared to other factors. ► Food/flavor scales may partly predict the acceptance of Korean foods.</P> <P><B>Abstract</B></P><P>The effects of sensory and non-sensory factors on the liking of Korean style salad dressings and beverages among US subjects in two locations (California and Minnesota) and Korean subjects were investigated. Four types of dressing and five types of beverage samples were evaluated. Approximately, half of the subjects evaluated the samples under blind-labeled conditions while the other half evaluated the samples labeled with their corresponding names and flavor descriptions. The liking of each sample was rated and the reasons for liking and disliking each sample were surveyed. Various food attitudes were measured on the food neophobic scale, VARSEEK scale, and flavor attitude scales. Soy sauce & vinegar dressing was the most preferred sample among the US subjects, whereas sesame seed dressing was preferred as much as the soy sauce & vinegar dressing among Koreans. Cinnamon-ginger flavored beverage was preferred the most among the US subjects, whereas rice punch was preferred the most among Koreans. Sample labeling effect was relatively small compared to other factors. VARSEEK and food neophobia scale showed stronger effect on beverage than salad dressing. Preference attitudes for hot & spicy and roasted carbohydrate flavors affected the acceptance of salad dressing among consumers in California whereas preference attitude for garlic flavor affected the acceptance of dressing among consumers in Minnesota.</P>
High-Power ECRH Experiments in the GAMMA 10 Tandem Mirror
yoshinori Tatematsu,A. Itakura,D. Nagai,H. Higaki,H. Hojo,I. Katanuma,J. Kohagura,K. Nozaki,K. Sakamotoa,K. Ishii,M. Ichimura,M. Yoshikawa,M. Hirata,M. K. Islam,N. Machida,O. Watanabe,T. Imai,T. Numak 한국물리학회 2006 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.49 No.III
Power-up of gyrotrons was carried out and corresponding launcher systems were designed for plug and central-cell ECRH systems in the GAMMA 10 tandem mirror. Then, a high-power ECRH experiment was started. For the plug ECRH, new 500-kW gyrotrons produced a new record value of the confining potential. For the central-cell ECRH, development of a new antenna system has increased the transmission rate of incident microwave power and focused it onto the machine axis in the resonance surface. As a result, a clear increase of the diamagnetism was observed during the pulse of ECRH.
Choi, Ji‐,Hye,Gwak, Mi‐,Jin,Chung, Seo‐,Jin,Kim, Kwang‐,Ok,O'Mahony, Michael,Ishii, Rie,Bae, Ye‐,Won John Wiley Sons, Ltd 2015 Journal of the Science of Food and Agriculture Vol.95 No.8
<P><B>Abstract</B></P><P><B>BACKGROUND</B></P><P>The present study cross‐culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check‐all‐that‐apply (CATA) method. Seventy‐three Koreans and 86 US consumers participated. The tested sauces comprised three tomato‐based sauces, a teriyaki‐based sauce and a Korean spicy seasoning‐based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi‐square analysis were conducted using the data.</P><P><B>RESULTS</B></P><P>The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross‐culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results.</P><P><B>CONCLUSION</B></P><P>Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis. © 2014 Society of Chemical Industry</P>