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Hsu Te-Hua,Huang Chang-Wen,Lin Cheng-Hui,Lee Hung-Tai,Pan Chieh-Yu 한국수산과학회 2020 Fisheries and Aquatic Sciences Vol.23 No.2
Stock enhancement is considered to be a valuable approach for restoring fishery resources. Because no specific official institution in Taiwan is responsible for the production of fry, the released fry are purchased directly from the private sector. However, fishermen from the private industry have not established a genetic background, so the genetic composition for each batch of released fry is unclear. Mangrove red snapper (Lutjanus argentimaculatus), a prominent species released in Taiwan, was collected after its official release. One hundred and two field samples were compared with four batches of hatchery fry (n = 685) by using a microsatellite-based multiplex PCR assay. Four of the field samples (3.9%; 4/102) were revealed to be from a fish farm and most likely from a single batch. This study revealed that wild mangrove red snappers are genetically different from those originating from farms, and their origins can be traced through molecular markers, even without information on breeding stocks.
Hsu, Te-Hua,Huang, Chang-Wen,Lin, Cheng-Hui,Lee, Hung-Tai,Pan, Chieh-Yu The Korean Society of Fisheries and Aquatic Scienc 2020 Fisheries and Aquatic Sciences Vol.23 No.5
Stock enhancement is considered to be a valuable approach for restoring fishery resources. Because no specific official institution in Taiwan is responsible for the production of fry, the released fry are purchased directly from the private sector. However, fishermen from the private industry have not established a genetic background, so the genetic composition for each batch of released fry is unclear. Mangrove red snapper (Lutjanus argentimaculatus), a prominent species released in Taiwan, was collected after its official release. One hundred and two field samples were compared with four batches of hatchery fry (n = 685) by using a microsatellite-based multiplex PCR assay. Four of the field samples (3.9%; 4/102) were revealed to be from a fish farm and most likely from a single batch. This study revealed that wild mangrove red snappers are genetically different from those originating from farms, and their origins can be traced through molecular markers, even without information on breeding stocks.
Dark current suppression of amorphous selenium based photosensors by the ZnO hole blocking layer
Tung-Yuan Yu,Fu-Ming Pan,Cheng-Yi Chang,Tien Hu,Jenn-Fang Chen,Jia-Feng Wang,Jia-Feng Wang,Cheng-Lu Lin,Te-Ming Chen 한국물리학회 2014 Current Applied Physics Vol.14 No.5
To study the influence of defects in the hole blocking layer (HBL) on the dark current of amorphous selenium (a-Se) based photosensors, we prepared ZnO thin films by reactive sputter deposition (RSD) for the use as the HBL of the photosensors. The ZnO HBL layers prepared with different oxygen flow rates were characterized by X-ray photoelectron spectroscopy, Raman scattering analysis and photoluminescence, indicating that the density of oxygen vacancies in the ZnO thin films is significantly affected by the oxygen flow rate. The deep level transient spectroscopy measurement reveals two hole trap levels present in the RSD deposited ZnO thin films; one is at 0.94 eV and the other at 0.24 eV above the valence band edge. The electrical performance of the a-Se photosensor is largely influenced by the amount of oxygen vacancies in the ZnO thin film. The a-Se photosensor with the ZnO HBL of the most oxygen vacancies has the lowest dark current and demonstrates the highest breakdown field.
Jian-Jun He,Fu-Liang Han,Qing-Quan Yu,Qiu-Hong Pan,Chang-Qing Duan,Guo-Li Cheng 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.3
The effects of the maceration enzymes on the evolution of 4-vinylphenols pyranoanthocyanins and cinnamic acids were investigated during the Cabernet Gernischet red wine making. The results showed that the contents of p-coumaric acid and caffeic acid in the maceration enzyme-treated wine (the treated wine) were higher than those in the maceration enzyme-untreated wine (the control wine) at the alcoholic fermentation (AF),maceration (M), and malolactic fermention (MLF) stages. Malvidin-3-O-glucoside-4-vinylphenol (Mv-glu-vp) and malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylphenol (Mvacet-glu-vp) were formed at the AF and M stages in the treated wine, while they were formed at the end of MLF stage in the control wine. However, the contents of these 2kinds of 4-vinylphenol pyranoanthocyanins in the control wine were higher than those in the treated wine during aging. These results showed that the use of maceration enzymes in winemaking can promote p-coumaric acid and p-caffeic acid transformed to vinylphenols and accelerate the formation of pyranoanthocyanins.