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Harmless Measurement of Tree Root Distribution Using Electrical Resistivity Method
Wenlan Guo,Junshen Gao1,Yun Zhang 보안공학연구지원센터 2016 International Journal of u- and e- Service, Scienc Vol.9 No.11
The trees are of great meaning to the life and daily life of the human beings in various fields. However, the trees would disturb the normal activities of peoples. One of the problems is the growth of the tree roots close to the buildings or the roads can cause directly or indirectly structural damages. In this paper, a electrical measurement method based on resistivity is proposed The electrical property of tree root is analyzed. Finally, a tree root measurement system is built and practically tested.
Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Yin, Maowen,Liu, Yang,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.7
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.
Name and Maintain Topological Faces in Rotating and Scanning Features
Gao Xue-Yao,Li Jia-Qi,Guo Hao,Gao Yun-Feng,Liu Yu-Hong 보안공학연구지원센터 2016 International Journal of Grid and Distributed Comp Vol.9 No.3
Features created in rotating and scanning operations are very complex. Naming and identifying their topological faces is an important problem in CAD fields. In this paper, a new method of coding topological faces in rotating and scanning features is proposed. Firstly, contour segments are numbered. Secondly, an angle between contour segment and rotating axis is computed. Thirdly, all topological faces are named based on contour segments’ numbers, rotating axis and other information. When a face splits and several subfaces merge, a method of processing their codes is given. The proposed method is applied to HUST-CAID feature modeling system. Experimental results show that it can name and identify topological faces effectively in operations.
Analysis of Black Women’s Trauma and Change in Sula in Light of Kiao-Iology
Gao Yun,Joseph Yosup Kim 한국영미문학교육학회 2021 영미문학교육 Vol.25 No.1
The aim of this paper is to analyze Sula’s life experience of recovering from traumas and searching for herself in light of the Kiao-Iology theory. With much of its concern given to the destiny of African American women, Toni Morrison’s Sula presents a variety of trauma encountered by black women on their growth path. Sula is such an independent and particular woman that she refuses to be fettered by so-called tradition, but only ends her life in tragedy. Through depicting Sula’s leaving and returning home, Morrison presents changes in her outlook and thoughts with her moving from one geographic location to another. Based on Sula’s recovery journey of mental change caused by geographic migration, this paper attempts to analyze the interactions between geographic migration and the establishment of self-awareness. Her failure in getting over her traumas shows that only if black women accept the traditional culture, stay united and bravely confront the traumas, they can step out of the shadow to discover their self-identity, achieve their self-realization, and gain their ultimate freedom.
Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Ma, Ruixue,Song, Lei,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.2
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.
Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Maowen Yin,Yang Liu,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.7
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.
Ling-Yun Gao ...et al KYUNGPOOK UNIVERSITY 1998 Kyungpook mathematical journal Vol.38 No.2
In this paper, for a system of generalized higher order algebraic differential equations in the complex plane, we investigate the system of solutions containing the m-entire admissible components by using the value distribution theory of Nevanlinna and obtain some results which are more precise and more general than the previous ones. It is the further disscussion of [8].
Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Ruixue Ma,Lei Song,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.2
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.