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Nakamura Takako,Nakao Asuka,Watanabe Minami,Ueda Kinji,Matsuda Toshihiko,Matsumoto Seiji,Yamaguchi Toshiharu,Haikata Masaho,Kaneko Asuka,Shirota Koji,Sasaki Azusa,Okamoto Shigehisa,Nakamura Yasushi 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-
Introduction: This study aimed to review the farming activity and the administrative measure to successfully increase the distribution of heirloom vegetable “mizuna” nationwide by examining the paradigm shift in the use of its young less-branched form for salad. We also discussed that breeding programs of the young form ironically resulted in reduction the flavor and the antimutagenicity of this vegetable. Methods: Through hearing survey, we explored reasons for the successful nationwide distribution of heirloom vegetable, mizuna. Through chemical analysis, the fragrant ingredients in mizuna, their antimutagenicity and the changes in their amount for one year were determined. Results and discussion: The primary factor for commencing the distribution of mizuna includes the new idea of using young less-branched form of mizuna as salad ingredient, which has been recognized by most who were involved in promoting the distribution of mizuna among farmers, distributors, and employees of agricultural extension section at Kyoto Prefecture office. The secondary factor is the fact that the primary factor coincides on a time axis with other two factors: the occurrence of the boom of Kyoto’s heirloom vegetables and the Vegetable Management Stabilization Project found as a measure of Kyoto Prefecture. We determined three fragrant compounds in mizuna, 3-butenyl isothiocyanate, 3-phenylpropionitrile, and phenylethyl isothiocyanate, of which their antimutagenic effects were also identified. Those amounts were highest at the best harvest season called ‘Syun’ in the past because of the cold temperature of Japanese winter in traditional open-field cultivation. Conclusion: It implied that the successful nationwide distribution of mizuna resulted from the administrative measures based on the paradigm shift in the new use of mizuna for salad due to increase in demand of the vegetable in contemporary dishes. The traditional cultivation of mizuna might be suitable if wishing the flavor and antimutagenicity at the best harvest season ‘Syun’.
( Ai Nakamura ),( Ayako Tachifuji ),( Yasushi Matsufuji ),( Mitsuhiro Nakamura ) 한국폐기물자원순환학회(구 한국폐기물학회) 2015 한국폐기물자원순환학회 3RINCs초록집 Vol.2015 No.-
The recycling activity of wastes has been promoting recently in Japan, however the recycling rate of food wastes is 20.4% in 2012, which is lower than those of other wastes. This was attributed to the shortage of demands of recycling due to the unstable quality and supply of recycled product. To solve these problems, Tanimura et.al1) suggested the new back-up method that the composts made from food waste were used as the cover soil in landfill, to promote the stabilization of incineration ashes by microbial activities1), 2). In this study, the effect of the easily degradable organic matter (EDOM) content in composts for the stabilization of incineration ashes was compared by using test columns simulated landfill within the different composts of the EDOM content. This was due to the incineration ashes contained little nutrient for the growth of microorganisms as well as microorganisms. The results suggested that the compost containing rich EDOM content was more effective on the neutralization and enrichment of microorganisms which were part of the promotion processes for rehabilitation of landfill with incineration ashes mainly.
Takako Nakamura,Yasushi Nakamura,Azusa Sasaki,Masami Fujii,Koji Shirota,Yutaka Mimura,Shigehisa Okamoto 한국식품연구원 2017 Journal of Ethnic Foods Vol.4 No.2
As a general background, Sabaka-daikon, one of the heirloom vegetables in Kyoto, ceased its commercial cultivation in the late 1960s at north Kyoto, leading to an extinction crisis. We review the activities of the local residents to revive the commercial cultivation of Sabaka-daikon from 2010. We also discuss the significance of the information on the health benefits of local foods in motivating local residents to protect local foods from extinction. For methodology, through field interviews of administrative members, venders, and farmers in Maizuru city, we explore reasons for the success in reviving a local heirloom vegetable, Sabaka-daikon. We also apply chemical analysis to determine individual differences in the anticarcinogenic (cancer preventive) compound, 4-methylthio-3-butenyl isothiocyanate, in Sabaka-daikon to guarantee its added health benefits. As a result, the primary factors for the revival of Sabaka-daikon in Maizuru city include the passion of farmers, measures undertaken by the local administration, and the marketing strategies of venders. The secondary factor is the fact that one primary factor (passion of farmers) coincides on a time axis with the other two factors (administrative measures and marketing strategies of venders). Wide individual differences in the anticarcinogenic compound, 4-methylthio-3-butenyl isothiocyanate, were observed, likely due to the variable genome of Sabaka-daikon. In conclusion, the results imply that the information on the health benefits of daikon contribute to motivating the local residents (i.e., passion of farmers) in protecting Sabaka-daikon from extinction. Revival of this heirloom vegetable would contribute to the diversification of local foods, and to the preservation of those foods and the cooking knowledge for future generations. As Sabaka-daikon variety has some races in variation of 4-methylthio-3-butenyl isothiocyanate production, a race with a fixed amount of 4-methylthio-3-butenyl isothiocyanate should be established to guarantee added health benefits of Sabaka-daikon.
Demulsification of O/W Emulsion and Subsequent Water Treatment Using Powder Adsorbent
Yasushi Takeuchi,Lee, Sung Sik,Mitsuhiro Nakamura 한국화학공학회 1989 NICE Vol.7 No.2
Demulsification of stable oil-in-water emulsion was studied using powder adsorbent. Among various adsorbents tested, activated carbon was found to be the most efficient regardless of the type of surfactants used. The more dose of activated carbon for the demulsification was required, the higher concentration of the surfactant as well as the larger amount of oil and the bigger size of the lipophilic and hydrophilic groups. Empirical equations were obtained to correlate the dose of activated carbon to the residual concentration of oil as a function of the initial concentration of surfactant.
Unsteady aerodynamic forces on a vibrating long-span curved roof
Wei Ding,Yasushi Uematsu,Mana Nakamura,Satoshi Tanaka 한국풍공학회 2014 Wind and Structures, An International Journal (WAS Vol.19 No.6
The present paper discusses the characteristics of unsteady aerodynamic forces on long-span curved roofs. A forced vibration test is carried out in a wind tunnel to investigate the effects of wind speed, vibration amplitude, reduced frequency of vibration and rise/span ratio of the roof on the unsteady aerodynamic forces. Because the range of parameters tested in the wind tunnel experiment is limited, a CFD simulation is also made for evaluating the characteristics of unsteady aerodynamic forces on the vibrating roof over a wider range of parameters. Special attention is paid to the effect of reduced frequency of vibration. Based on the results of the wind tunnel experiment and CFD simulation, the influence of the unsteady aerodynamic forces on the dynamic response of a full-scale long-span curved roof is investigated on the basis of the spectral analysis
Azusa Sasaki,Yasushi Nakamura,Yukiko Kobayashi,Wataru Aoi,Takako Nakamura,Koji Shirota,Noboru Suetome,Michiaki Fukui,Tomoaki Matsuo,Shigehisa Okamoto,Yuri Tashiro,Eun Y. Park,Kenji Sato 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.1
Background The fruit of Katsura-uri, traditionally used in the preparation of pickles in Japan, is facing an extinction crisis. In addition to the traditional dishes prepared from Katsura-uri, alternative dishes using the fruit should be devised to increase consumer demands for the protection of the heirloom vegetable. We attempted designing new Katsura-uri contemporary dishes and assessed the application of Katsura-uri juice as a functional drink without raising blood glucose levels. Methods Cooking experiments were conducted with Katsura-uri in its ripening stages, based on the advice from a licensed chef and a registered dietitian in Japan. In the questionnaire-based sensory evaluation, consumer acceptability of Katsura-uri juice was assessed. The blood glucose levels were measured after healthy volunteers consumed the juice. Results We demonstrated six new Katsura-uri dishes. In the questionnaire-based sensory evaluation of Katsura-uri juice, the assessment values for taste and fragrance were high. In human trials, the levels of incremental area under the curve and glucose spike were significantly lower after consumption of Katsura-uri juice, as compared to those after consumption of muskmelon juice. Conclusion Katsura-uri-containing contemporary dishes and juice would help continue the consumption of the vegetable. Based on the results of the questionnaire, we also concluded that the use of Katsura-uri as a functional drink without raising blood glucose levels is superior to its use as contemporary dishes. These findings provide useful strategies to protect Katsura-uri from extinction.
Unsteady aerodynamic forces on a vibrating long-span curved roof
Ding, Wei,Uematsu, Yasushi,Nakamura, Mana,Tanaka, Satoshi Techno-Press 2014 Wind and Structures, An International Journal (WAS Vol.19 No.6
The present paper discusses the characteristics of unsteady aerodynamic forces on long-span curved roofs. A forced vibration test is carried out in a wind tunnel to investigate the effects of wind speed, vibration amplitude, reduced frequency of vibration and rise/span ratio of the roof on the unsteady aerodynamic forces. Because the range of parameters tested in the wind tunnel experiment is limited, a CFD simulation is also made for evaluating the characteristics of unsteady aerodynamic forces on the vibrating roof over a wider range of parameters. Special attention is paid to the effect of reduced frequency of vibration. Based on the results of the wind tunnel experiment and CFD simulation, the influence of the unsteady aerodynamic forces on the dynamic response of a full-scale long-span curved roof is investigated on the basis of the spectral analysis.
( Li Juan Liang ),( Yasushi Mitsumura ),( Tomoyashi Yukimoto ),( Sei Uemura ),( Toshihide Kamata ),( Kazuki Nakamura ),( Norihisa Kobayashi ) 한국화상학회 2012 한국화상학회지 Vol.18 No.3
The bio-organic thin film transistor (BiOTFT) with the DNA and DNA-surfactant complex as a dielectric layer shows memory function. In order to investigate the effect of surfactant structure on the OTFT memory device performance, different kinds of surfactant were introduced. The octadecyltrimethylammonium chloride (OTMA), ctyltrimethylammonium chloride (CTMA), or lauroylcholine chloride (Lau) as cationic surfactant was mixed with DNA to prepare the DNA complex through the electrostatic interaction. In addition, the different molecular weight DNA also has been studied to analyze the effect of DNA chain length on the performance of the physical property. Many kinds of methods including UV-vis, Circular dichiroism (CD), I-V characteristic and atomic force microscope (AFM) have been applied to analyze the property of DNA complex. In conclusion, all of DNA complex with CTMA, OTMA and Lau revealed to work as the bio-organic thin film transistor memory, and the device fabricated by Lau has the highest ON current and showed better device performance