• Journal of Information Processing Systems
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• v.15 no.4
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• pp.724-736
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• 2019

Dynamic thermal rating technology can effectively improve the thermal load capacity of transmission lines. However, its availability is limited by the quantity and high cost of the hardware facilities. This paper proposes a new dynamic thermal rating technology based on global/regional assimilation and prediction system (GRAPES) and geographic information system (GIS). The paper will also explore the method of obtaining any point meteorological data along the transmission line by using GRAPES and GIS, and provide the strategy of extracting and decoding meteorological data. In this paper, the accuracy of numerical weather prediction was verified from the perspective of time and space. Also, the 750-kV transmission line in Shaanxi Province is considered as an example to analyze. The results of the study indicate that dynamic thermal rating based on GRAPES and GIS can fully excavate the line power potential without additional cost on hardware, which saves a lot of investment.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.29-40
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• 2009

This study investigates the preferences Chinese have of Korean Kimchi and improvements for Chinese market adaptation of Kimchi through a survey. The questionnaire was conducted on 298 Chinese(108 males, 190 females) residing in Weihai, Yantai and Qingdao in Shandong province. The questionnaire form was developed and used for self-administration. The collected data were analyzed by SAS package. Among the subjects, 88.9% had experienced eating Kimchi and 58.8% liked Kimchi. The preference of Kimchi was significantly higher among males, workers, persons who had visited Korea, and persons interested in Korea compared to females, university students, persons who hadn't visited Korea, and persons with no interest in Korea. The reasons for liking Kimchi, in order of popularity, were for its 'refreshing taste'(64.9%), 'spicy taste'(57.7%), 'chewy texture'(47.2%), and 'sour taste'(35.1%). The reasons for disliking Kimchi were for its 'smell'(19.6%), 'sour taste'(16.2%), 'salty taste'(14.3%), and 'appearance'(8.7%). Of those surveyed, 97.6% had a positive opinion of Kimchi intake in the future. The intention of future consumption of Kimchi was significantly higher in females than males. The type of Kimchi wanted by Chinese was 'less seasoning'(53.4%), 'less spicy'(46.0%), 'sweeter taste'(39.3%), 'less salty'(37.2%), and 'no fish-like smell'(35.6%). Improvements for increasing Chinese Kimchi consumption were 'development of Kimchi according to Chinese preference'(81.2%), 'improvement of sanitation'(73.5%), 'decrease in the sale price of Kimchi'(72.8%), and 'convenient place for the purchase of Kimchi'(63.8%).

• Geomechanics and Engineering
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• v.24 no.2
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• pp.179-191
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• 2021

In this study, the strength and failure mechanism of red sandstones with combined defects were investigated by uniaxial compression tests on red sandstones with different crack angles using two-dimensional particle flow code numerical software, and their mechanical parameters and failure process were studied and analyzed. The results showed that the mechanical characteristics such as peak strength, peak strain, and elastic modulus of the samples with prefabricated combined defects were significantly inferior than those of the intact samples. With increasing crack angle from 15° to 60°, the weakening area of cracks increased, elastic modulus, peak strength, and peak strain gradually reduced, the total number of cracks increased, and more strain energy was released. In addition, the samples underwent initial brittle failure to plastic failure stage, and the failure form was more significant, leading to peeling phenomenon. However, with increasing crack angle from 75° to 90°, the crack-hole combination shared the stress concentration at the tip of the crack-crack combination, resulted in a gradual increase in elastic modulus, peak strain and peak strength, but a decrease in the number of total cracks, the release of strain energy reduced, the plastic failure state weakened, and the spalling phenomenon slowed down. On this basis, the samples with 30° and 45° crack-crack combination were selected for further experimental investigation. Through comparative analysis between the experimental and simulation results, the failure strength and final failure mode with cracks propagation of samples were found to be relatively similar.

• Animal Bioscience
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• v.35 no.8
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• pp.1205-1214
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• 2022

Objective: Spent ginger is a byproduct of juice extraction from the rhizome of ginger (Zingiber officinale). Despite its nutritional value, it is difficult to preserve or further process and thus is often wasted. This study uses spent ginger as a substrate for fermentation and cultivates spent ginger yeast cultures (SGYCs) that are then added to the feed of laying hens. The effects of SGYCs on production performance, egg quality, serum composition, and intestinal microbiota of laying hens were investigated. Methods: Eighty 60-week-old Hy-Line Brown hens were separated into 5 experimental groups with 4 replicates per group (4 hens per cage, 4 cages per replicate). The control group was fed a basal diet while experimental groups were also given SGYCs at the levels of 5, 10, 20, and 40 g/kg for 6 weeks. Results: The addition of SGYCs significantly increased the laying rate and nutrient digestibility, decreased feed conversion ratio, and enhanced the color of egg yolks (p<0.05). No changes were observed in activity levels of alanine aminotransferase and aspartate aminotransferase in the serum (p>0.05), but the activities of superoxide dismutase, glutathione peroxidase, and peroxidase all significantly increased, and contents of malondialdehyde were significantly reduced (p<0.05). In addition, changes in the relative abundance of Firmicutes and Bacteroidetes might be the main factor contributing to the significant increase in the apparent digestibility of crude protein and crude fat in laying hens (p<0.05). Conclusion: The current evidence shows that dietary supplementation of SGYCs to the feed of laying hens can improve laying rates, enhance antioxidative defenses, and influence dominant intestinal bacteria.

• Geomechanics and Engineering
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• v.30 no.4
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• pp.345-352
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• 2022

When rock burst occurs, the damaged coal, rock and other fragments can be ejected to the roadway at a speed of up to 10 m/s. It is extremely harmful to personnel and mining equipment, and seriously affects the mining activities. In order to study the energy evolution characteristics, especially kinetic energy, in the process of rock mass failure, this paper first analyzes the energy changes of the rock in different stages under uniaxial compression. The formula of the kinetic energy of rock sample considering the energy from the indenter of the testing machine is obtained. Then, the uniaxial compression tests with different stiffness ratios of the indenter and rock sample are simulated by numerical simulation. The kinetic energy U_d, elastic strain energy U_e, friction energy U_f, total input energy U and surface energy U_θ of crack cracking are analyzed. The results show that: The stiffness ratio has influence on the peak strength, peak strain, U_d, U_e, U_θ, U_f and U of rock samples. The variation trends of strength, strain and energy with stiffness are different. And when the stiffness ratio increases to a certain value, if the stiffness of the indenter continues to increase, it will have no longer effect on the rock sample.

• Proceedings of the Korea Water Resources Association Conference
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• 2023.05a
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• pp.182-182
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• 2023

Since China adopted Public Private Partnerships (PPPs) in the 1980s, China has relied on water PPPs to expand appropriate water facilities.. According to the World Bank data from 1994 to 2020, the top five provinces hosted over 40 percent of total PPPs, with four of them located in the Huadong area and one in the Henan area. A vast gap exists between the group attracting the most PPPs and the group hosting the least. This study explores Guangdong and Shandong provinces, which have led most PPPs in China. Coincidently, these areas are also famous for the typical areas to show the Chinese economic policy after the open-door policy. They have achieved economic development and rapid urbanization rates based on the large scale of Foreign Direct Investment inflow and export-oriented manufacturing industry, as well as their active participation in PPPs over the last thirty years. An economic approach can provide valuable insights into the development of water infrastructure. Adequate urban infrastructure has been shown to impact local economic development positively. Water infrastructure also provides a basic and sustainable environment for economic activities by satisfying more water usage, improving the efficiency of the water supply, and reducing water pollution caused by industrial activities. However, it remains only partially understood without inclusive research on the issues related to water resources in each province. For instance, existing studies have been limited to explaining slightly different patterns of water PPPs between Guangdong and Shandong at the beginning of the PPP era. This study aims to elucidate the development pattern of water PPPs in each province from multi-dimensional aspects. Therefore, the study will help understand why China boosted the development of the private water market.

• Journal of Veterinary Science
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• v.22 no.3
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• pp.31.1-31.12
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• 2021

Background: Blackened intestines in slaughtered pigs have been commonly observed in China in recent years. However, no cause has been reported. Objectives: We attempted to determine whether the blackening of the pig intestine was related to an excess of copper (Cu) in their feed. Methods: In this study, we observed and collected porcine intestines in small- and large-scale pig slaughterhouses in Shandong province from May to October 2018. Twelve types of metal ions were detected in the black intestinal samples. Results: The Cu level in the intestine samples was mostly higher than the Chinese national limit for food. Further study showed that Cu supplementation in most commercial porcine feed also exceeded the national standard. An animal model (mouse) that could mimic the intestinal blackening in pigs was established. Compared to control mice, Cu accumulated in the liver and intestines of mice fed an excessive Cu level, confirming the excessive Cu in the feed may be considered the major cause of blackened porcine intestines. Microscopic examination revealed that black intestines had many particles containing Cu in the lamina propria of the intestinal mucosa, and the intestinal mucosal epithelial cells showed degeneration and necrosis. Conclusions: In conclusion, overuse of Cu in animal feed can lead to animal poisoning and Cu accumulation in animal products. Such overuse not only harms the health of livestock but can also affect public health.

• Geomechanics and Engineering
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• v.13 no.6
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• pp.1011-1025
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• 2017

The geological conditions surrounding the Jijiapo Tunnel of the Three Gorges Fanba Highway project in Hubei Province are very complex. In this paper, a 3-D physical model was carried out to study the evolution process of filling-type fracture water inrush and mud gush based on the conditions of the section located between 16.040 km and 16.042 km of the Jijiapo Tunnel. The 3-D physical model was conducted to clarify the effect of the self-weight of the groundwater level and tunnel excavation during water inrush and mud gush. The results of the displacement, stress and seepage pressure of fracture and surrounding rock in the physical model were analyzed. In the physical model the results of the model test show that the rock displacement suddenly jumped after sustainable growth, rock stress and rock seepage suddenly decreased after continuous growth before water inrushing. Once water inrush occured, internal displacement of filler increased successively from bottom up, stress and seepage pressure of filler droped successively from bottom up, which presented as water inrush and mud gush of filling-type fracture was a evolving process from bottom up. The numerical study was compared with the model test to demonstrate the effectiveness and accuracy of the results of the model test.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.212-218
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• 1996

The concrete pipe used to distribute irrigation water to the right place now available is commonly made up of cement , sand, earth, pebble, etc. These materials with right ratio and right amount of water were mixed and squeezed through the pipe-making machine called vertical squeezed pipe-making machine, and then a cement prefabricated pipe is produced . This kinds of pipe has been expanding by leaps and bounds. Being little cement contents and low cost, the length of pipe is 1.0m or so with weight of 50kg, which is easy to be made and to be transported. The demolish pressure of it is 0.2 MPa or so, which meets the needs of agriculture irrigation . The buried pipe irrigation system, has been popularized in Jining Municipal , Shandong Province. By the year of 1995 , the irrigation area under pipe conveyancesystem usign this type of pipe has reached 74000 hectares. By calculation, about 27.7million ㎥ water, 2.88 million kWh power , 0.167 million man power and 1528 hectares cu tivated land will be saved one year, adding value of agriculture output increased by 10 million kg. The total economic benefits amount to 0.92 million US$ a year. The paper presents the pipe making course and its application on a large scale area.