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RISS 인기검색어
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- 저자 : Yuwen Fan (검색결과 2 건)
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Yuwen Fan,Eun‑Soon Im 한국기상학회 2023 Asia-Pacific Journal of Atmospheric Sciences Vol.59 No.2
This study assesses the future heat-related mortality risk under varying levels of warming specified by the RCP2.6 andRCP8.5 scenarios using dynamically downscaled ensemble projections across six different domains. The excess mortalityrisk due to heat is estimated by the empirical relationship between daily maximum temperature (Tmax) and mortality. Thechanges in heat-related mortality based on three empirical formulas derived from different countries’ data are compared toexamine the sensitivity of change patterns to the empirical formula. The ensemble projections reveal a drastic increase inheat-related mortality risk under the RCP8.5 scenario. However, a significant reduction is expected by limiting greenhousegas emissions to the RCP2.6 level. While mitigation’s possible benefit is clearly exemplified by comparing the mortality riskderived from RCP2.6 and RCP8.5 projections, this study also provides valuable insights into regional hotspots by comparingthe results from multi-domains. Regardless of the emission scenario (RCP2.6 vs. RCP8.5) and empirical formulas thatrepresent the relationship between temperature and mortality, the most vulnerable regions to heat-related mortality risk areidentified in the low-latitude near the equator where the adaptation capacities to avoid serious consequences are found tobe poor. The higher risk of heat-related mortality in the future is largely attributable to a significant increase in frequencyexceeding the optimum temperature where the mortality risk is minimum during the historical period.
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Wenjiao Fan,Yuwen Yi,Yongkui Zhang,Pan Diao 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
The effect of an antioxidant from bamboo leaves (AOB) combined with tea polyphenol (TP) on biogenic amine accumulation and lipid oxidation in pork sausages during storage was investigated. The peroxide (POV) and the 2-thiobarbituric acid (TBA) values were determined for 8 biogenic amines. Treatment with AOB combined with TP showed a significant (p<0.05) antioxidative effect with lower POV and TBA values, and suppression of accumulation of the total level of biogenic amines, and the individual biogenic amines tryptamine, putrescine, cadaverine, histamine, and tyramine, compared to control sausages. Treatment with AOB combined with TP is a promising candidate for retardation of lipid oxidation and prevention of biogenic amine formation in pork sausages.
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