Effects of Long-term Climate Change on Typhoon Rainfall Associated with Southwesterly Monsoon Flow near Taiwan: Mindulle (2004) and Morakot (2009)

Wang Chung-Chieh,Tseng Li-Shan,Huang Chien-Chang,Chuang Pi-Yu,Su Nan-Chou,Chen Cheng-Ta,Lo Shih-How,Tsuboki Kazuhisa 한국기상학회 2024 Asia-Pacific Journal of Atmospheric Sciences Vol.60 No.3

Typhoons Morakot (2009) and Mindulle (2004) were two of the rainiest and most damaging typhoons to hit Taiwan on record, where both cases are associated with a strong low-level southwesterly monsoon flow. The moisture-rich southwesterly monsoon flow and the typhoon-induced northwesterly current usually converge on Taiwan’s Central Mountain Range to produce catastrophic rainfall. The two storms are simulated with a cloud-resolving model (CRM) using the pseudo-global-warming (PGW) methodology to assess the fraction of precipitation attributable to long-term climate change. For each storm, two scenarios are simulated and compared—the control run in present-day climate and the sensitivity test in a past environment four decades ago, where the climate-change signal (“deltas”) is computed using global reanalysis data as the difference between 1990–2009 and 1950–1969. Being realistically reproduced by the CRM at a 3-km grid size in the control run, both typhoons progress in the sensitivity test with highly similar evolution to their present-day counterpart, even though the background in the sensitivity run is slightly cooler and drier than the present. Under the current climate, Morakot and Mindulle produce more rainfall by about 5 mm per day within 300–400 km from the center during their lifespan (equal to an increase of ~4–8%) compared to their counterparts in past climates. Such results are in close agreement with previous studies, and the shift in mean daily rainfall is tested as statistically significant at a confidence level of 99.5%. The water budget analysis shows that the increased rainfall from past to present climate is accounted for mainly by the low-level convergence of moisture associated with a more vigorous secondary circulation and a higher precipitable water amount.

1980년대 이후 대만 음식(cuisine)의 형성

마이클 사오(Hsin-Huang Michael Hsiao),메이창(May Yu-Hsin Chang),메이-후이첸(Mei-Hui Chen),권정화(번역자) 서울대학교 아시아연구소 2015 아시아리뷰 Vol.5 No.1

대만 음식의 출현은 대만의 민주화 과정과 1980년대 이래 국가 정체성의 성장과 관련이 깊다. 어떠한 측면에서 대만 음식의 형성은 중국 본토의 장저(江浙) 음식, 쓰촨(四川) 음식, 광둥(廣東) 음식 체계가 우세한 가운데 대만 내 두 개의 주요 민족음식, 즉 민난과 학카 음식이 자유화된 것으로 볼 수도 있다. 한족의 음식으로 알려진 민난과 학카 음식이 대만을 대표하는 요리로 급부상하게 된 것이다. 그러나 한족이 아닌 원주민 음식은 여전히 대만 음식으로 통합되지 않고 있는 점 또한 주목해야 한다. 이 글은 대만 음식의 부상이 정치적 변환과 문화적 변화를 뛰어넘는 사회적 산물이라는 점에 주목하고 있다. 민난과 학카 민족 음식의 소비는 가정의 범주를 넘어 레스토랑에서 볼 수 있는 상품화된 ‘요리’로서 빠르게 자리잡고 있다. 이 글은 민난과 학카 민족 음식의 ‘요리화’와 ‘대중화’의 특징과 변화를 설명하고자 한다. 또한 민난, 학카 음식이 어떻게 ‘표현’되고, 어떠한 ‘위치’에 있고, 대만 국가 음식으로써 ‘어느 정도’ 역할을 하는지도 주목한다. 결론에서는 민주주의, 민족성, 국가정체성이 어떻게 연관되어 있고, 이들의 관계가 대만의 현대 음식에 어떻게 반영되어 있는지를 살펴본다. The emergence of Taiwanese cuisine has much to do with the democratization process and the growth of Taiwan national identity since the 1980s. In one way, the making of Taiwanese cuisine can be seen as the liberalization of two major ethnic foods, Mainan and Hakka, from the dominance of Mainland China’s provincial food customs such as that of Jiang-Zhe, Szechuan, and Guandong. The two ethnic Han food of Minnan and Hakka have thus been ungraded to constitute the new core components of the rising Taiwan’s national cuisine. It is equally important to note that, however, the non-Han aborigine food has not been considered as an integral part of Taiwanese cuisine. This paper intends to argue that the rise of Taiwanese cuisine is the direct social product of the above political transformation and cultural change. The Minnan and Hakka ethnic foods have since then been rapidly commercialized to become the recognized “cuisine” popularly served in restaurants beyond household consumption. The rise of “cuisinization” as well as “popularization” of ethnic Mainnan and Hakka foods will then be discussed in this paper by identifying the main features and changes of each of the ethnic food. Special attention is also paid to how Minnan and Hakka food are being “presented,” “positioned” and “weighted” in the constitution of “Taiwanese national cuisine.”Finally, in the conclusion, the interplay of democracy, ethnicity and national identity and its impact on Taiwan’s contemporary foodscape will be highlighted.

Reconsidering the Hierarchy and Translation of “Physical Education/Sports” Related Terms: Taiwan Perspective

Jeffrey Yu,Jun Lian,Ruei-Hong Li,Chen-Sin Hung,Dong-Tai Chen,Yu-Kai Chang 대한운동학회 2024 아시아 운동학 학술지 Vol.26 No.1

Objectives In the past centuries, the concept of “physical education” has changed from a more general concepts including physical activities and sports, to specifically inferring “instruction of physical activity”. Instead, “sports” has become the comprehensive concept of sports, exercise, and physical education. Given to the inconsistent terminologies and English translations of “體育 (ti-yu)” (physical education) and “運 動 (yun-dong)” (sports or exercise) in Mandarin, the purpose of this study was to investigate in the current terminology usage, hierarchy, and the English translation of “體育 (ti-yu)” and “運動 (yun-dong)” in Taiwan. Met hods Three government authorities, two sport related universities, eight top sport and exercise journals, and nighty-six college departments in Taiwan were analyzed. Results “運動 (yun-dong)” was the most widely used terminology as “體育 (ti-yu)” occupied the majority usage among government authorities, sport related universities, and title of top sport and exercise journals. Regarding English translation, despite of “department of physical education”, “sports” remained the most common terminology. Moreover, “體育 (ti-yu)” and “sports” are the highest hierarchy among government authorities, and sport related university; “體育 (ti-yu)” and “physical education” are the highest hierarchy among traditional sport and exercise journals; “運動 (yun-dong)” and “sports” are the highest hierarchy among college departments also the mainstream of current translation and hierarchy. Conclusions “體育 (ti-yu)” was the highest hierarchy in the past. However, “運動 (yun-dong)” has been the mainstream of the highest hierarchy in Mandarin according to college departments. In English, “sport(s)” is the main term in Taiwan when translating “體育 (ti-yu)” and 運動 (yun-dong)”, also being the highest hierarchy. On the other hand, “體育 (ti-yu)” and “physical education” are utilized regarding those departments focusing on educating PE teachers. This study expects the terminology, English translations, and hierarchy being align with the mainstream of current translation and hierarchy in the future.

Assessing the Impact of Mindfulness-Based Interventions (MBIs) on Informal Caregivers of Palliative Care Patients: A Comprehensive Review

Yu-Chia Chang,Chang-Ta Hsieh,Yun-Chen Chang,Wen-Yu Hu 한국간호과학회 2023 한국간호과학회 학술대회 Vol.2023 No.11

Impact of Peri-Operative Anemia and Blood Transfusions in Patients with Gastric Cancer Receiving Gastrectomy

Chang, Chih-Chun,Sun, Jen-Tang,Chen, Jing-Yuan,Chen, Yi-Ting,Li, Pei-Yu,Lee, Tai-Chen,Su, Ming-Jang,Wu, Jiann-Ming,Yen, Tzung-Hai,Chu, Fang-Yeh Asian Pacific Journal of Cancer Prevention 2016 Asian Pacific journal of cancer prevention Vol.17 No.3

Background: Potential disadvantages of blood transfusion during curative gastrectomy for gastric cancer have been reported, and the role of peri-operative transfusions remains to be ascertained. Thus, the aim of our study was to survey its impact in patients with gastric cancer undergoinging gastrectomy. Materials and Methods: Clinical data of patients receiving curative gastrectomy at Far Eastern Memorial Hospital were obtained. Findings for pre-operative anemia states, pre-, peri- and post-operative transfusion of red blood cell (RBC) products as well as post-operative complication events were collected for univariate analysis. Results: A total of 116 patients with gastric cancer received gastrectomy at Far Eastern Memorial Hospital from 2011 to 2014. Both pre-operative and intra- and post-operative transfusion of RBC products were markedly associated with post-operative infectious events (OR: 3.70, 95% CI: 1.43-9.58, P=0.002; OR: 8.20, 95% CI: 3.11-22.62, P<0.001, respectively). In addition, peri- and post-operative RBC transfusion was significantly associated with prolonged hospital stay from admission to discharge (OR: 8.66, 95% CI: 1.73-83.00, P=0.002) and post-operative acute renal failure (OR: 19.69, 95% CI: 2.66-854.56, P<0.001). Also, the overall survival was seemingly decreased by peri-operative RBC transfusion in our gastric cancer cases (P=0.078). Conclusions: Our survey indicated that peri-operative RBC transfusion could increase the risk of infectious events and acute renal failure post curative gastrectomy as well as worsen the overall survival in gastric cancer cases. Hence, unnecessary blood transfusion before, during and after curative gastrectomy should be avoided in patients with gastric cancer.

SCUBA-2 Ultra Deep Imaging EAO Survey (STUDIES). II. Structural Properties and Near-infrared Morphologies of Faint Submillimeter Galaxies

Chang, Yu-Yen,Ferraro, Nicholas,Wang, Wei-Hao,Lim, Chen-Fatt,Toba, Yoshiki,An, Fangxia,Chen, Chian-Chou,Smail, Ian,Shim, Hyunjin,Ao, Yiping,Bunker, Andy,Conselice, Christopher J.,Cowley, William,da Cu American Astronomical Society 2018 The Astrophysical journal Vol.865 No.2

Influence of initial imperfections on ultimate strength of spherical shells

Yu, Chang-Li,Chen, Zhan-Tao,Chen, Chao,Chen, Yan-ting The Society of Naval Architects of Korea 2017 International Journal of Naval Architecture and Oc Vol.9 No.5

Comprehensive consideration regarding influence mechanisms of initial imperfections on ultimate strength of spherical shells is taken to satisfy requirement of deep-sea structural design. The feasibility of innovative numerical procedure that combines welding simulation and non-linear buckling analysis is verified by a good agreement to experimental and theoretical results. Spherical shells with a series of wall thicknesses to radius ratios are studied. Residual stress and deformations from welding process are investigated separately. Variant influence mechanisms are discovered. Residual stress is demonstrated to be influential to stress field and buckling behavior but not to the ultimate strength. Deformations are proved to have a significant impact on ultimate strength. When central angles are less than critical value, concave magnitudes reduce ultimate strengths linearly. However, deformations with central angles above critical value are of much greater harm. Less imperfection susceptibility is found in spherical shells with larger wall thicknesses to radius ratios.

A Novel Active Image AuthenticationSchemefor Block Truncation Coding

Chang-Ming Wu,Yu-Chen Hu,Kuo-Yu Liu,Jun-Chou Chuang 보안공학연구지원센터 2014 International Journal of Signal Processing, Image Vol.7 No.5

In this paper, a simple active image authentication scheme for the compressed images of block truncation coding (BTC) is proposed. In this scheme, the authentication codes of the compressed blocks are generated from the random value induced by the random seed. The authentication code of each compressed block is embedded into the bit map. The bit length of each authentication code can be chosen according to the user’s requirement. The experimental results indicate that the proposed scheme detects the tampered areas clearly and keeps good image qualities of the embedded images. Meanwhile, a low computational cost is required in the proposed scheme.

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

Chang-Yu Zhou,Ying Wang,Dao-Dong Pan,Jin-Xuan Cao,Yin-Ji Chen,Yuan Liu,Yang-Ying Sun,Chang-Rong Ou 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3

Twelve pieces of longissimus dorsi were processed into Chinese traditional dry-cured loins. The changes in the proteolylic enzymes activities, myofibrillar proteins degradation, and free amino acids content were investigated during processing. Compared with fresh piece (0 day), the cathepsin B ? L and calpains activities decreased after dry-curing and maintained potential activities values of 23.25 and 15.04% in the final products, respectively. The myosin heavy chain (MHC) and C protein were intensely degraded at the dry-ripened stage; the 50 kDa desmin increased at day 2 and then disappeared at day 11. The total free amino acids content increased from 333.18 mg/100 g in the raw to 1096.54 mg/100 g at the end of the dry-ripening. This work provided a mechanism for the accumulation of free amino acids and predicted the proteolysis extent of myofibrillar proteins by monitoring the changes of three marker proteins (MHC, C protein and 50 kDa desmin) during Chinese traditional dry-cured loins processing. Keywords

Using Team resource management to improve the execution rate of cardiac rehabilitation exercise

Chen Mei-Jia,Chen Mei-Jia,Yu Chen-Yi,Chou Yi-Ling,Lin Hsin-Yi,Chang Hui-Mei 한국간호과학회 2023 한국간호과학회 학술대회 Vol.2023 No.11