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Tanimoto, Shota,Kawakami, Koji,Morimoto, Satoshi The Korean Society of Fisheries and Aquatic Scienc 2013 Fisheries and Aquatic Sciences Vol.16 No.2
Shucked oysters were soaked in an equal weight of salt water and stored at $3^{\circ}C$ for 7 days. Changes in the free amino acid content of the whole body and in the adductor muscle were evaluated by a practical distribution method. With the exception of aspartic acid and tyrosine, no significant changes in free amino acids or ammonia were observed in whole-body shucked oysters during the storage period. In contrast, the majority of free amino acids in the adductor muscle decreased significantly. Most of these free amino acids were detected in considerable amounts in the surrounding salt water after 7 days of storage. Both the weight of the whole body and the salinity of the surrounding salt water decreased significantly during the storage period. These results suggest that free amino acids were eluted from the cutting surface of the adductor muscle and indicate that the free amino acid content per shucked oyster and in the adductor muscle, decreases during cold storage.
FTV (Free-viewpoint Television) and its International Standardization
Masayuki Tanimoto 대한전자공학회 2017 IEIE Transactions on Smart Processing & Computing Vol.6 No.6
Free-viewpoint television (FTV) is the ultimate three-dimensional TV (3DTV) with an infinite number of views, and it ranks at the top of visual media. FTV enables users to view a 3D scene by freely changing the viewpoint, as we do naturally in the real world. FTV is a natural interface between humans and the environment. It is also an immersive medium that enables a realistic virtual reality (VR) experience and revolutionizes 3D viewing. FTV was realized by developing novel ray capture, processing, and display technologies and is based on ray-space representation. The international standardization of FTV has been conducted by the Moving Picture Experts Group (MPEG). The first phase of FTV is multiview video coding (MVC), and the second phase is 3D video (3DV). The third phase of FTV is MPEG-FTV, which targets revolutionized viewing of 3D scenes via super multiview, free navigation, and 360-degree 3D. After the success of Exploration Experiments and Call for Evidence, MPEG-FTV moved MPEG Immersive project (MPEG-I), and has been in charge of its video part as MPEG-I Visual. MPEG-I will create standards for immersive services based on the stages of immersion. In this paper, FTV and its international standardization are reviewed.
( Shota Tanimoto ),( Koji Kawakami ),( Satoshi Morimoto ) 한국수산과학회(구 한국수산학회) 2013 Fisheries and Aquatic Sciences Vol.16 No.2
Shucked oysters were soaked in an equal weight of salt water and stored at 3°C for 7 days. Changes in the free amino acid content of the whole body and in the adductor muscle were evaluated by a practical distribution method. With the exception of aspartic acid and tyrosine, no significant changes in free amino acids or ammonia were observed in whole-body shucked oysters during the storage period. In contrast, the majority of free amino acids in the adductor muscle decreased significantly. Most of these free amino acids were detected in considerable amounts in the surrounding salt water after 7 days of storage. Both the weight of the whole body and the salinity of the surrounding salt water decreased significantly during the storage period. These results suggest that free amino acids were eluted from the cutting surface of the adductor muscle and indicate that the free amino acid content per shucked oyster and in the adductor muscle, decreases during cold storage.