Glacio-isostatic adjustment(GIA)and tectonic activity are important factors in the formation of marine terraces.Late Holocene wave-cut benches in the eastern part of the West Sea of Korea,also called the Yellow Sea,ca...Glacio-isostatic adjustment(GIA)and tectonic activity are important factors in the formation of marine terraces.Late Holocene wave-cut benches in the eastern part of the West Sea of Korea,also called the Yellow Sea,can be divided into two steps:531 cm above sea level(ASL)for the upper bench(T2)and 464-481 cm ASL for the lower bench(T1).Sediments on the benches a re classified into four units,and are interpreted to be beach deposits acco rding to gravel shape,textu re,and seaward inclination.The ove rlying sediment indicates that T2 was formed at approximately 530 cm ASL before 2900 yr BP,and T1 at approximately 460-480 cm ASL before 1520 yr BP.Late Holocene(4000-2000 yr BP)relative sea level(RSL)curves based on GIA models are inconsistent with the wave-cut bench elevations.Comparing T1 and T2 benches to the RSL curves of the West Sea,the upper and the lower benches were uplifted by approximately 5-8 m and 4-7 m,respectively.Although the area is several hundred kilometers away from plate boundaries,the high frequency of earthquakes in the West Sea may have induced the uplift of wave-cut benches during the last 2000 years.These indicate that the west coast of the Korean Peninsula(KP)should no longer be considered an area of subsidence,but be assigned to a regime of uplift during the late Holocene.展开更多
为探究适用于制作卤煮牛肉的超声频率及牛肉部位,以牛腱、牛霖和牛米龙为原料,分别在0、20、28和50 k Hz条件下进行超声处理,通过测定色泽、蒸煮损失率、质构特性、嫩度及风味物质等指标,结合主成分分析(PCA)与模糊数学感官评价法综合...为探究适用于制作卤煮牛肉的超声频率及牛肉部位,以牛腱、牛霖和牛米龙为原料,分别在0、20、28和50 k Hz条件下进行超声处理,通过测定色泽、蒸煮损失率、质构特性、嫩度及风味物质等指标,结合主成分分析(PCA)与模糊数学感官评价法综合评估卤煮牛肉的品质。结果表明:超声辅助卤煮可显著改善各部位牛肉的色泽、保水性、质构特性及嫩度;GC-MS共鉴定出27种关键风味物质(OAV≥1);PCA分析显示,经20 k Hz超声处理的牛米龙所制得的卤煮牛肉综合品质最佳,该结果与模糊数学感官评价结果一致。研究为卤煮牛肉生产企业提供了科学、客观且具有较高应用价值的理论依据与技术参考,有助于提升产品品质和生产效率。展开更多
基金supported by grant 2017-MOIS31-006 from the Research and Development of Active Faults of Korea Peninsula funded by the Korean Ministry of Public Safety and Security (MPSS)by grant NP2018-017 from the Research on Geologic Hazard Assessment of Large Fault Systems Focusing on the Central Region of the Yangsan from the Basic Research Project of the Korea Institute of Geoscience+1 种基金Mineral Resources (KIGAM) funded by the Korean Ministry of Science and ICT.S.K.appreciate the partialsupport by the NRF-2017R1A6AIA07015374 (Multi-disciplinary study for assessment of large earthquake potentials in the Korean Peninsula)NRF-2019R1A2C1002211 through the National Research Foundation of Korea funded by the Ministry of Science and ICT,Korea
文摘Glacio-isostatic adjustment(GIA)and tectonic activity are important factors in the formation of marine terraces.Late Holocene wave-cut benches in the eastern part of the West Sea of Korea,also called the Yellow Sea,can be divided into two steps:531 cm above sea level(ASL)for the upper bench(T2)and 464-481 cm ASL for the lower bench(T1).Sediments on the benches a re classified into four units,and are interpreted to be beach deposits acco rding to gravel shape,textu re,and seaward inclination.The ove rlying sediment indicates that T2 was formed at approximately 530 cm ASL before 2900 yr BP,and T1 at approximately 460-480 cm ASL before 1520 yr BP.Late Holocene(4000-2000 yr BP)relative sea level(RSL)curves based on GIA models are inconsistent with the wave-cut bench elevations.Comparing T1 and T2 benches to the RSL curves of the West Sea,the upper and the lower benches were uplifted by approximately 5-8 m and 4-7 m,respectively.Although the area is several hundred kilometers away from plate boundaries,the high frequency of earthquakes in the West Sea may have induced the uplift of wave-cut benches during the last 2000 years.These indicate that the west coast of the Korean Peninsula(KP)should no longer be considered an area of subsidence,but be assigned to a regime of uplift during the late Holocene.
文摘为探究适用于制作卤煮牛肉的超声频率及牛肉部位,以牛腱、牛霖和牛米龙为原料,分别在0、20、28和50 k Hz条件下进行超声处理,通过测定色泽、蒸煮损失率、质构特性、嫩度及风味物质等指标,结合主成分分析(PCA)与模糊数学感官评价法综合评估卤煮牛肉的品质。结果表明:超声辅助卤煮可显著改善各部位牛肉的色泽、保水性、质构特性及嫩度;GC-MS共鉴定出27种关键风味物质(OAV≥1);PCA分析显示,经20 k Hz超声处理的牛米龙所制得的卤煮牛肉综合品质最佳,该结果与模糊数学感官评价结果一致。研究为卤煮牛肉生产企业提供了科学、客观且具有较高应用价值的理论依据与技术参考,有助于提升产品品质和生产效率。
