http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Universal transport properties of a quantum dot system with a laterally-coupled Majorana zero mode
Wei-Jiang Gong,Ying Zhao,Zhen Gao,Shu-Feng Zhang 한국물리학회 2015 Current Applied Physics Vol.15 No.4
We present a comprehensive analysis about the transport properties of a quantum dot (QD) system with a side-coupled Majorana zero mode. Our calculation result shows that when the coupling manners between the two leads and QDs are identical, the local Andreev reflection and the interlead normal tunneling have the same magnitude at the zero-bias limit. Accordingly, the zero-bias conductance value is always equal to e2/2h, which is exactly one half of the resonant-tunneling conductance. This result is independent of the level number and the level distribution in the single-QD case, and in the coupled-QD case it is irrelevant to the geometry of the QD molecule. The universal transport property is a powerful evidence for the feasibility to detect the MBSs based on a QD circuit. This result also means that the QD condition is not a key factor to achieve the detection. On the other hand, if the decoupling phenomenon appears, the Majorana zero mode may play a trivial role in contributing to the conductance property.
Jun Zhang,De-Song Tang,Shu-Ying Gong,Ying-Bin Zhang,Ping Chen,Zhi-Lei Gu 한국차학회 2015 한국차학회지 Vol.- No.S
The relationships among the concentrations of chemical compositions, scores of sensory quality and price were studied based on 112 jasmine tea samples. Linear correlation analysis showed that 5 quality attributes (appearance, liquor color, aroma, taste and infused leaves) were positively correlated with each other and to the sum. 5 quality attributes and total quality score were logarithm relevant to price with the coefficients of determination R2 were 0.855, 0.667, 0.836, 0.900, 0.906 and 0.914. The six taste attributes could be grossly divided into two groups. Tenderness, sweetness, freshness and mellowness were grouped showing positive correlation with taste score, total quality score and price, while heaviness and thickness were grouped for opposite correlation. There were positive correlation within the same group and negative correlation between two different groups. The concentrations of polyphenols, amino acid, water extract, gallocatechin (GC), epigallocatechin (EGC), catechin (C), epicatechin (EC), epigallocatechin gallate (EGCG), gallocatechin gallate (GCG) and epicatechin gallate (ECG) in tea infusions were negatively correlated with tenderness, sweetness, freshness, mellowness, taste score, total quality score and price but positively correlated with heaviness and thickness (except some individual components), while gallic acid (GA) was the opposite. Multiple linear regression equations of taste score and total quality score were established. The back substitution was of high correlation between predicted and actual value and acceptance rate was over 90%. The relationships among the concentrations of chemical compositions, scores of sensory quality and price were studied based on 112 jasmine tea samples. Linear correlation analysis showed that 5 quality attributes (appearance, liquor color, aroma, taste and infused leaves) were positively correlated with each other and to the sum. 5 quality attributes and total quality score were logarithm relevant to price with the coefficients of determination R2 were 0.855, 0.667, 0.836, 0.900, 0.906 and 0.914. The six taste attributes could be grossly divided into two groups. Tenderness, sweetness, freshness and mellowness were grouped showing positive correlation with taste score, total quality score and price, while heaviness and thickness were grouped for opposite correlation. There were positive correlation within the same group and negative correlation between two different groups. The concentrations of polyphenols, amino acid, water extract, gallocatechin (GC), epigallocatechin (EGC), catechin (C), epicatechin (EC), epigallocatechin gallate (EGCG), gallocatechin gallate (GCG) and epicatechin gallate (ECG) in tea infusions were negatively correlated with tenderness, sweetness, freshness, mellowness, taste score, total quality score and price but positively correlated with heaviness and thickness (except some individual components), while gallic acid (GA) was the opposite. Multiple linear regression equations of taste score and total quality score were established. The back substitution was of high correlation between predicted and actual value and acceptance rate was over 90%.
Yuxin Bai,Guangzhi Cai,Na Guo,Xin Huang,Jiyu Gong,Shu-Ying Liu,Yun-Long Guo,Wei Wang 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.7
American ginseng (Panax quinquefolium L.) is used as tonic plant and high-grade nourishment. Ultra-high-performance liquid chromatography–high resolution mass spectrometry (UHPLC–HRMS) method was established for identifying the chemical constituent in three morphological regions of American ginseng, including main root (MR), rhizome (RH) and lateral root (LR). The 63 saponins was identified in different morphological regions of 10 American ginseng samples. The chemical maker compounds in corresponding morphological region, while the major compounds of MR (malonyl-ginsenoside Rb1, ginsenoside Rd, Rs2 and pseudo-RC1), LR (stipuleanoside R2, ginsenoside Re and malonyl-ginsenoside Rc), and RH (malonyl-ginsenoside Rd, Rb3, and chikusetsu saponin II) were discovered. Correlation analysis showed that 11 compounds were positively correlated with the antioxidant activity of American ginseng.