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Zhang Cheng,Pan Jie,Wang Zixie,Wu Zhaoyu,Mei Qiliang,Ding Qianxue,Gao Jing,Xiao Xueshan 한국원자력학회 2023 Nuclear Engineering and Technology Vol.55 No.5
The new Modified-690Gd alloy, namely as Nie30Cr-(10-x) Fe-xGd (x ¼ 0.5, 1.0, 1.5,2.0, 3.0 wt%) for function structure integrated thermal neutron shielding has been prepared and characterized. The Modified-690Gd alloy was mainly composed of g austenite matrix and (Ni, Cr, Fe)5Gd precipitated along grain boundaries. The new Modified-690Gd alloy had great mechanical properties, which had the tensile strength exceeding 620 MPa and the elongation being above 50%. Meanwhile, this alloy had excellent weldability and good corrosion resistance in boric acid. The new Modified-690Gd alloy is expected to be a kind of high efficiency thermal neutron shielding materials
Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit
Xue, Shan,Xiao, Xia,He, Zhifei,Li, Hongjun Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2
The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst increase in the proportion of saturated (SFA) and n-6/n-3 value during processing. All of the cooked samples had the n-6/n-3 ratio within the recommended range (5-10). By the analysis of partial least squares regression (PLSR), the microwaving treatment was better to keep the stability of unsaturated fatty acids (UFA), whilst the long-time Al foil-baking did the most serious damage to UFA, especially the PUFA. In addition, the heating method showed greater influence on the samples than the processing time. The shorter processing time was better to retain the intramuscular PUFA of Hyla rabbit, especially the LC-PUFAs (C20-22). Considering all the factors, microwaving showed the superiority in reserving the composition of intramuscular fatty acids of Hyla rabbit.
Xue, Shan,He, Zhifei,Lu, Jingzhi,Tao, Xiaoqi,Zheng, Li,Xie, Yuejie,Xiao, Xia,Peng, Rong,Li, Hongjun Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.1
The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimus dorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increased and the intramuscular phospholipids (total intramuscular lipid %) decreased in all muscles with increasing age (p<0.05). An abundant amount of unsaturated fatty acids, especially polyunsaturated fatty acids, was distributed in male Ira rabbits at different ages and muscles. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and arachidonic acid (C20:4) were the major fatty acids, which account to the dynamic changes of the n-6/n-3 value in Ira rabbit meat.