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Precise measurement of hadronic <i>τ</i>-decays with an <i>η</i> meson
Inami, K.,Ohshima, T.,Kaji, H.,Adachi, I.,Aihara, H.,Arinstein, K.,Aulchenko, V.,Aushev, T.,Bedny, I.,Bhardwaj, V.,Bondar, A.,Brač,ko, M.,Browder, T.E.,Chang, M.-C.,Chao, Y.,Chistov, R.,Cho, I.-S Elsevier 2009 Physics letters: B Vol.672 No.3
<P><B>Abstract</B></P><P>We have studied hadronic <I>τ</I> decay modes involving an <I>η</I> meson using 490 fb<SUP>−1</SUP> of data collected with the Belle detector at the KEKB asymmetric-energy <SUP>e+</SUP><SUP>e−</SUP> collider. The following branching fractions have been measured: B(<SUP>τ−</SUP>→<SUP>K−</SUP>η<SUB>ντ</SUB>)=(1.58±0.05±0.09)×<SUP>10−4</SUP>, B(<SUP>τ−</SUP>→<SUP>K−</SUP><SUP>π0</SUP>η<SUB>ντ</SUB>)=(4.6±1.1±0.4)×<SUP>10−5</SUP>, B(<SUP>τ−</SUP>→<SUP>π−</SUP><SUP>π0</SUP>η<SUB>ντ</SUB>)=(1.35±0.03±0.07)×<SUP>10−3</SUP>, B(<SUP>τ−</SUP>→<SUP>π−</SUP>KS0η<SUB>ντ</SUB>)=(4.4±0.7±0.2)×<SUP>10−5</SUP>, and B(<SUP>τ−</SUP>→<SUP>K∗−</SUP>η<SUB>ντ</SUB>)=(1.34±0.12±0.09)×<SUP>10−4</SUP>. These results are substantially more precise than previous measurements. The new measurements are compared with theoretical calculations based on the CVC hypothesis or the chiral perturbation theory. We also set upper limits on branching fractions for <I>τ</I> decays into <SUP>K−</SUP>KS0η<SUB>ντ</SUB>, <SUP>π−</SUP>KS0<SUP>π0</SUP>η<SUB>ντ</SUB>, <SUP>K−</SUP>ηη<SUB>ντ</SUB>, <SUP>π−</SUP>ηη<SUB>ντ</SUB> and non-resonant <SUP>K−</SUP><SUP>π0</SUP>η<SUB>ντ</SUB> final states.</P>
말쥐치 내장유의 정제 및 이용에 관한 연구 - 2. 말쥐치 내장유의 이용
강훈이(Hoon-I Kang),大島敏明(Toshiaki Ohshima),小泉千秋(Chiaki Koizumi),김동연(Dong-Yeon Kim),이응호(Eung-Ho Lee) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.2
EPA 및 DHA 함량이 높으면서 폐기되고 있는 말쥐치 내장유의 효율적인 이용을 위하여 정제한 말쥐치 말쥐치내장유를 정어리 및 명태고기풀에 각각 첨가하여 어묵의 품질개선을 시도하였고 아울러 저장중 품질안정성에 대하여 살펴보았다. 고도불포화지방산을 다량함유하고 있는 말쥐치내장유의 첨가로 인해 어묵의 품질개선을 시도하였고 아울러 저장중 품질안정성에 대하여 살펴보았다. 고도불포하지방산을 다량함유하고 있는 말쥐치내장유의 첨가로 인해 어묵의 지질은 고기풀의 지질에 비하여 5~6% 증가하여 지질산패가 우려되나, 대두단백, 물 및 말쥐치내장유로 유화커어드 (emulsion curd)를 만들어 고기풀에 첨가함으로 인해 산소와의 접촉 기회를 줄이면서 항산화제인 sodium erythorbate를 첨가하고 저온으로 저장하기 때문에 대두유로 만든 어묵과 비교하여 지질산패도는 높지 않았다. 뿐만아니라 말쥐치내장유를 첨가한 어묵의 조직감은 첨가하지 않은 어묵에 비하여 개선되었고 또한 저장중에도 안정하였다.<br/> 이상의 결과로 볼 때 고도불포화지방산이 다량 함유되어 영양학 및 생리학적 기능이 우수하면서 튀김유등으로 소비가 곤란한 정제 말쥐치내장유를 저온저장 식품인 어묵, 어육소시지 등에 일정량 첨가하여 제조한 후 일상식으로 섭취한다면 폐기되는 말쥐치내장의 효율적인 이용과 동시에 국민보건 향상에도 기여하리라 판단된다. For the effective utilizing of refined filefish viscera oil, it was added to fish meat paste based products as a dietary supplement of polyunsaturated fatty acids. The storage stability and physicochemical properties of the product(kamaboko) was tested. lipid oxidation of kamaboko could be retarded and texture expressed as jelly strength could be enhanced by adding of emulsion curd prepared from water, refined filefish viscera oil and soybean protein and sodium erythorbate during the storage at 5℃. These results suggested the possibility that the refined filefish viscera oil containing highly polyunsaturated fatty acid, especially EPA and DHA could be used as a food ingredient for dietary supply of the lipids.
Compressed-exponential relaxations in supercooled liquid trehalose
Seo, J.A.,Kwon, H.J.,Kataoka, K.,Ohshima, K.i.,Shin, D.M.,Kim, H.K.,Hwang, Y.H. Elsevier 2012 Current Applied Physics Vol.12 No.6
We investigated the α-relaxations in supercooled liquid trehalose by using photon correlation spectroscopy (PCS) and found an interesting compressed-exponential relaxation at temperatures above 140 <SUP>o</SUP>C. The q<SUP>-1</SUP> dependence of its relaxation time corresponds to an ultraslow ballistic motion due to the local structure rearrangements. In the same temperature range, we found the glycosidic bond structure changes in trehalose molecule from the Raman scattering and the X-ray direction measurements. We concluded that the compressed-exponential relaxation in supercooled liquid trehalose might originate from the intra-molecular (glycosidic bond) structure change.
Field measurement of damping in industrial chimneys and towers
Cho, K.P.,Tamura, Y.,Itoh, T.,Narikawa, M.,Uchikawa, Y.,Nishimura, I.,Ohshima, Y. Techno-Press 2001 Structural Engineering and Mechanics, An Int'l Jou Vol.12 No.4
In the design of industrial chimneys and towers, structural engineers must assume a level of the inherent damping in the structures. In order to better estimate the dynamic response of those structures, actual damping was measured from wind-induced vibration signals of chimneys and towers and its characteristics with respect to the response levels, the structural systems, and the wind direction were discussed. Damping ratio and natural frequency for three chimneys and two towers were calculated using random decrement technique.