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隋雨竹(Sui, Yu-Zhu),李繼征(Lee, Ji-ZhengI) 한국중어중문학회 2016 中語中文學 Vol.0 No.64
As one of the commonly used modal particles in modern Chinese, the modal particle plays a very important role in the Second language acquisition of Chinese. And ‘Ba’ is one of the frequent errors in Korean Chinese learners. This paper combines the data and describing the acquisition of Korean learners, on the basis of the classification of the meaning and usage of ‘Ba’. Through this works, This paper tries to find out the reasons for the deviation of Chinese modal particles in Korean Chinese learners, discussing the countermeasures to improve the teaching quality of the Chinese tone words. To expand the teaching work more effectively, and helping Korean Chinese learners to use the mood particle ‘Ba’ accurately.
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Influence of Different Inlet Conditions on Micromixer
Wei Xu,Xiuhua He,Lingfeng Gao,Tian Xia,Zhengying Yu 한국유체기계학회 2018 International journal of fluid machinery and syste Vol.11 No.2
This paper presents the influence of different inlet conditions on the performance of micromixer. On the purpose of obtaining the internal flow fields and mixing characteristics, there are 28 micromixers with different structural parameters have been studied by numerical simulations. The influence of different inlet conditions on the mixing performance of micromixers with periodic triangle baffles and rectangle baffles was examined by experiments. The results of experiment and numerical simulation were completely discussed and analyzed. The consistency between results of experiment and numerical simulation proves the reliability of research method and the accuracy of numerical simulation. It also indicates that different numbers of inlets have significant effects on the mixing performance of micromixers. The optimum inclination angles of inlets for each kind of micromixer were obtained under different conditions. For optimizing or designing passive micromixers, it is an effective way to improve the performance of micromixers by increasing the number of inlets or changing the angle of the inlets.
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Yarong Li,Yaqian Zhou,Huanjin Liu,Chenxu Wei,Shuli Chen,Zhengying Hua,Yan Xu,Yu Wu,Weidong Li 한국식품영양과학회 2022 Journal of medicinal food Vol.25 No.10
We investigated the changes in the main active ingredients and pharmacodynamic differences in the therapeutic effect of garlic before and after steaming and the correlation between them. The main active ingredients in raw garlic products (RGPs) and steamed garlic products (SGPs) were determined by high-pressure liquid chromatography and ultraviolet spectroscopy. Acute rapid diarrhea (AD) and antibiotic-induced diarrhea (DD) models were established in rats, and each group was treated with RGP and SGP, respectively. The main chemical components of garlic changed before and after steaming. Garlicin and alliinase were only found in RGP, whereas only alliin was found in SGP. Both RGP and SGP contained garlic polysaccharides. For in vivo experiments on AD, the average rate of loose stools was 100.00 ± 0.00, 31.55 ± 11.76, and 19.14 ± 6.62 in the RGP high-dose and SGP high-dose treatment groups, respectively; in DD, the rates were 91.11 ± 14.40, 19.33 ± 3.63, and 30.56 ± 4.30, respectively (P < .01, treatment vs. model groups). In AD, the average grade of loose stools was 2.33 ± 0.52 and 1.83 ± 0.75 in the model and RGP high-dose treatment groups, respectively (P < .05); in DD, the values were 2.17 ± 0.41 in the model group and 1.67 ± 0.52 in the SGP high-dose treatment group (P < .05). RGP had a better therapeutic effect on AD, mainly related to the antibacterial effect of garlicin in RGP. SGP had a better therapeutic effect on DD, mainly related to the alliin and garlic polysaccharide in SGP. This study could provide evidence to support the clinical use of garlic.
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