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Yu-Lin Fang,Tzu-Hsuan Huang,Chia-Chin Chiang,Chao-Wei Wu 한국물리학회 2018 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.73 No.9
This study used an inductively coupled plasma (ICP) dry etching process with a metal amplitude mask to fabricate a double-side notched long-period fiber grating (DNLPFG) for loading sensing. The DNLPFG exhibited increasing resonance attenuation loss for a particular wavelength when subjected to loading. When the DNLPFG was subjected to force loading, the transmission spectra were changed, showing a with wavelength shift and resonance attenuation loss. The experimental results showed that the resonant dip of the DNLPFG increased with increasing loading. The maximum resonant dip of the 40-m DNLPFG sensor was 26:522 dB under 0.049-N loading, and the largest force sensitivity was 436:664 dB/N. The results demonstrate that the proposed DNLPFG has potential for force sensing applications.
Chen, Ming-Ju,Liu, Je-Ruei,Lin, Chin-Wen,Yeh, Yu-Tzu Asian Australasian Association of Animal Productio 2005 Animal Bioscience Vol.18 No.5
One of the prerequisites for the successful implementation of industrial-scale goat kefir production is to understand the effects of different kefir grains and culture conditions on the microbial and chemical properties of the goat kefir. Thus, the objectives of the present study were to evaluate the characteristics of kefir grains in Taiwan on the microbial and chemical properties of goat milk kefir, as well as to understand the influence of culture conditions on production of medium chain-length triglycerides (MCT). Kefir grains were collected from households in northern Taiwan. Heat-treated goat milk was inoculated with 3-5% (V/W) kefir grains incubated at 15, 17.5, 20 or 22.5$^{\circ}C$ for 20 h, and the microflora count, ethanol content, and caproic (C6), caprylic (C8), and capric acid (C10) levels measured at 4 h intervals. Our results indicate that incubation with kefir grains results in 10$^6$-10$^7$ CFU/ml microflora count and 1.18 g/L of ethanol content at 20 h of fermentation. Incubation with 5% kefir grain at 20-22.5$^{\circ}C$ produces the highest MCT levels.