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Bryan A. McCabe,Brian B. Sheil,Bryn M. Phillips,Kevin G. O’Dwyer 대한토목학회 2022 KSCE JOURNAL OF CIVIL ENGINEERING Vol.26 No.8
Jacking forces which exceed expectations constitute a risk for tunnelling contractors. One scenario in which high forces may arise is when jacking of lubricated pipes is temporarily halted, which was considered by Li et al. using a programme of direct shear testing. While recognising the importance of the topic to the profession, the purpose of this Discussion piece is to highlight some of the limitations of the study.
Jacob B. Lindheimer,Bryan D. Loy,Patrick J. O’Connor 한국식품영양과학회 2013 Journal of medicinal food Vol.16 No.8
The purpose was to test whether a single dose of black pepper or rosemary produced short-term enhancements in sustained attention, motivation to perform cognitive tasks, or feelings of mental energy and fatigue. Outcomes were measured in 40 young adults with below average feelings of energy before and twice after they orally consumed capsules containing either black pepper (2.0 g), rosemary (1.7 g), or a placebo (3.1 g rice flour). Sustained attention was measured using a 16-min dual task, in which, single-digit numbers were presented every second on a screen and the participant performed both a primary task [detection of three successive, different odd digits] and a secondary task [detection of the number 6]. Feelings of energy and fatigue were measured using the vigor and fatigue subscales of the Profile of Mood States and visual analog scales (VAS). Analysis of variance showed nonsignificant condition (spice versus placebo) · time (T1, T2, & T3) effects for motivation, measured with a VAS, and the intensity of energy and fatigue feelings. Unadjusted effect sizes revealed that rosemary induced small, transient reductions in false alarm errors (d = 0.21) and mental fatigue (d = 0.40) at isolated time periods. Time-varying analysis of covariance, controlling for motivation to perform cognitive tasks, showed no significant effects on the primary or secondary task outcomes of correct responses (hits), errors (false alarms, misses), speed of response (reaction time), and signal detection sensitivity. It is concluded that black pepper and rosemary, consumed in a capsule form, in the doses used and while wearing a nose clip to block olfactory effects, do not induce consistent short-term improvements in sustained attention, motivation to perform cognitive tasks, or feelings of mental energy and fatigue in young adults with low energy.
Role of ultrasound in the evaluation of first-trimester pregnancies in the acute setting
Venkatesh A. Murugan,Bryan O’Sullivan Murphy,Carolyn Dupuis,Alan Goldstein,Young H. Kim 대한초음파의학회 2020 ULTRASONOGRAPHY Vol.39 No.2
In patients presenting for an evaluation of pregnancy in the first trimester, transvaginal ultrasound is the modality of choice for establishing the presence of an intrauterine pregnancy; evaluating pregnancy viability, gestational age, and multiplicity; detecting pregnancy-related complications; and diagnosing ectopic pregnancy. In this pictorial review article, the sonographic appearance of a normal intrauterine gestation and the most common complications of pregnancy in the first trimester in the acute setting are discussed.
Samant, Shilpa S.,Crandall, Philip G.,O'Bryan, Corliss A.,Lingbeck, Jody M.,Martin, Elizabeth M.,Tokar, Tonya,Seo, Han-Seok 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.
장기 앙상블 기후변화 예측실험에서의 북서태평양 주변해역의 해양기후변화
김동훈,Norikazu Nakashiki,Daisuke Tsumune,Yoshikatsu Yoshida,Koki Maruyama,Frank O. Bryan 한국기상학회 2005 Asia-Pacific Journal of Atmospheric Sciences Vol.41 No.2/1
This study investigates the regional responses of a climate model over the historical period, 1870 to the present, and projected response using two new Special Report on Emission Scenarios (SRES) namely A1B and B1, Stabilization Scenarios, and Overshoot Scenario. It is attempted that use of NCAR fully coupled Community Climate System Model (CCSM3) that does not use flux adjustments. At the time of 2100 model year for the SRES A1B scenario, the model predicts the rises in sea level are 18 cm and 17 cm above 2000 model year for the globe and the western North Pacific (WNP), respectively, while the corresponding surface air temperature/sea surface temperature rises are 2.5°C/1.3°C and 2.6°C/2.0°C, respectively. Regional changes of surface air temperature and sea level in the WNP are similar to estimated global average values. However regional change of sea surface temperature is higher than global change. A large-scale warming is found in the basin-wide Sea of Okhotsk, the northwestern part of East (Japan) Sea, and Yellow Sea. The freshening trends are notable in the shelf of Okhotsk Sea in response to melting of sea ice and Yellow Sea due to runoff from Bohai Sea and Yangtze River. In contrast, the salting trend is found in the northwestern part of East (Japan) Sea due to the northward expansion of the Korean Warm Current separation area. 이 연구에서는 해양-대기 접합 대순환 모형을 이용하여 1870년부터 현재까지의 과거 검증 모사와 Special Report on Emission Scenarios (SRES) 중에서 A1B와 B1 시나리오를 사용한 미래 예측, 그리고 시나리오 모사 이후의 A1B와 B1의 온난화가스 안정화 실험과 A1B 안정화단계에서 B1 안정화단계로의 Overshoot 시나리오를 수행하여 얻은 광범위한 모형 결과 중에서 북서태평양 주변의 지역적 분석을 하였다. 수치실험에 사용된 접합 대순환모형은 NCAR에서 제공하는 최신의 Community Climate System Model (CCSM3)을 사용하였으며, 플럭스 보정 (Flux adjustments)은 하지 않았다. SRES A1B 시나리오에서 2100년 경에 대기지면온도/해양표층온도는 2000년에 비교하여 전지구와 북서태평양에 대하여 각각 2.5oC/1.3oC와 2.6oC/2.0oC가 상승하였고 해수의 열팽창에 의한 해수면 상승은 전지구와 북서태평양에 대하여 각각 18 cm와 17 cm가 상승하였다. 다시 말해서, 북서태평양의 대기지면온도와 해수면의 변화는 전지구 평균 변화와 비슷한 양상을 보였으나 해양표층온도의 변화는 전지구에 비해 크게 나타났다. 북서태평양의 지역적 변화에 대해서는, 오호츠크해 주변과 동해의 북서쪽 그리고 황해의 온도상승이 크게 나타났다. 해빙의 녹음으로 인한 오호츠크해의 연안부근의 저염화와 Bohai 해와 양쯔강 주변의 유출수에 의한 황해의 저염화가 크게 나타났으며, 반대로 동해의 북서측은 동한난류 이안부근의 북상으로 고염화가 진행되었다. 컴퓨팅 능력의 제한으로 인한 전지구 대순환모형에서의 지역적 분석은 아직까지 여러가지 문제들이 내재되어 있지만, 전반적인 경향은 크게 다르지 않을 것으로 생각된다.
Shilpa S. Samant,Philip G. Crandall,Corliss A. O’Bryan,Jody M. Lingbeck,Elizabeth M. Martin,Tonya Tokar,서한석 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.