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( Penelope Hanstein ) 대한무용학회 2012 대한무용학회논문집 Vol.70 No.3
Examining the nature of scholarly inquiry as an ever-evolving and changing process-in-the-making, this paper takes up questions of doing, knowing, and learning as they relate to the creation of new knowledge in dance. The paper takes the form of four interrelated thematic narratives: #1 Praxis, Artistic Practices and the Expansiveness of Inquiry, #2 Pedagogy of Scholarly Inquiry: Stories I`ve Known, #3 On Knowing and Not Knowing at Once and Transdisciplinarity and #4 Methodological Improvisation and the Art of Mapping Inquiry.
Effect of Cultivars, Cooking and Processing on the Trypsin Inhibitor Activity of Soybean
Penelope Felipe,Yoon Hyung Yang,Jung Hee Lee,Dai-Eun Sok,Hyoung Chin Kim,Won Kee Yoon,Hwan Mook Kim,Mee Ree Kim 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.1
The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90 mg/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11 mg/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT_(50) (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT_(50) values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT_(50) value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62 min. Moreover, there was a negative relationship between temperature and IT_(50) values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.
Denise-Penelope N. Kontoni,Behnaz Jahangiri,Ahmad Dalvand,Mozafar Shokri-Rad Techno-Press 2023 Advances in concrete construction Vol.15 No.1
One of the important problems of concrete placing is the concrete compaction, which can affect the strength, durability and apparent quality of the hardened concrete. Therefore, vibrating operations might be accompanied by much noise and the need for training the involved workers, while inappropriate functioning can result in many problems. One of the most important methods to solve these problems is to utilize self-compacting cementitious composites instead of the normal concrete. Due to their benefits of these new materials, such as high tensile, compressive, and flexural strength, have drawn the researchers' attention to this type of cementitious composite more than ever. In this experimental investigation, six mixing designs were selected as a base to acquire the best mechanical properties. Moreover, forty-eight rectangular composite panels with dimensions of 300 mm × 400 mm and two thickness values of 30 mm and 50 mm were cast and tested to compare the flexural and impact energy absorption. Steel fibers with volume fractions of 0%, 0.5% and 1% and with lengths of 25 mm and 50 mm were imposed in order to prepare the required cement composites. In this research, the composite panels with two thicknesses of 30 mm and 50 mm, classified into 12 different groups, were cast and tested under three-point flexural bending and repeated drop weight impact test, respectively. Also, the examination and comparison of flexural energy absorption with impact energy absorption were one of the other aims of this research. The obtained results showed that the addition of fibers of longer length improved the mechanical properties of specimens. On the other hand, the findings of the flexural and impact test on the self-compacting composite panels indicated a stronger influence of the long-length fibers.
Denise-Penelope N. Kontoni,Ahmed Abdelraheem Farghaly 한국풍공학회 2020 Wind and Structures, An International Journal (WAS Vol.30 No.4
A steel high-rise building (HRB) with 15 stories was analyzed under the dynamic load of wind or four different earthquakes taking into consideration the effect of soil-structure interaction (SSI) and using tuned mass damper (TMD) devices to resist these types of dynamic loads. The behavior of the steel HRB as a lightweight structure subjected to dynamic loads is critical especially for wind load with effect maximum at the top of the building and reduced until the base of the building, while on the contrary for seismic load with effect maximum at the base and reduced until the top of the building. The TMDs as a successful passive resistance method against the effect of wind or earthquakes is used to mitigate their effects on the steel high-rise building. Lateral displacements, top accelerations and straining actions were computed to judge the effectiveness of the TMDs on the response of the steel HRB subjected to wind or earthquakes.
Effect of Cultivars, Cooking and Processing on the Trypsin Inhibitor Activity of Soybean
Felipe, Penelope,Yang, Yoon-Hyung,Lee, Jung-Hee,Sok, Dai-Eun,Kim, Hyoung-Chin,Yoon, Won-Kee,Kim, Hwan-Mook,Kim, Mee-Ree The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.1
The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.
Ajani, Penelope,Kim, Jin H.,Han, Myung Soo,Murray, Shauna A. John Wiley Sons Australia, Ltd 2016 Phycological research Vol.64 No.4
<P><B>SUMMARY</B></P><P>The diatom <I>Pseudo‐nitzschia</I> is a significant component of coastal waters worldwide and a producer of the potent neurotoxin, domoic acid. Sixteen species belonging to this genus have been reported from Australian waters, but the potentially toxic species <I>P. caciantha</I> has not been previously known from this region. Two clonal strains of <I>P. caciantha</I> were isolated from Coogee Beach, south‐east Australia, and the morphological, molecular and toxicological evidence for this species delineation were examined using light and transmission electron microscopy, phylogenetic analysis based on sequences of the second internal transcribed spacer and domoic acid production as measured by liquid chromatography–mass spectrometry. The results unambiguously confirmed that these isolates are the potentially toxic species <I>P. caciantha</I>, being only the second report of this species in the Southern Hemisphere. The potential for further hidden <I>Pseudo‐nitzschia</I> diversity in these waters is considerable.</P>
Denise-Penelope N. Kontoni,Ahmed Abdelraheem Farghaly 국제구조공학회 2019 Structural Engineering and Mechanics, An Int'l Jou Vol.69 No.6
A cable-stayed bridge (CSB) is one of the most complicated structures, especially when subjected to earthquakes and taking into consideration the effect of soil-structure-interaction (SSI). A CSB of a 500 m mid-span was modeled by the SAP2000 software and was subjected to four different earthquakes. To mitigate the harmful effect of the vibration generated from each earthquake, four mitigation schemes were used and compared with the non-mitigation model to determine the effectiveness of each scheme, when applying on the SSI or fixed CSB models. For earthquake mitigation, tuned mass damper (TMD) systems and spring dampers with different placements were used to help reduce the seismic response of the CBS model. The pylons, the mid-span of the deck and the pylon-deck connections are the best TMDs and spring dampers placements to achieve an effective reduction of the earthquake response on such bridges.