829 research outputs found
Neural network based tomographic approach to detect earthquake-related ionospheric anomalies
A tomographic approach is used to investigate the fine structure of electron density in the ionosphere. In the present paper, the Residual Minimization Training Neural Network (RMTNN) method is selected as the ionospheric tomography with which to investigate the detailed structure that may be associated with earthquakes. The 2007 Southern Sumatra earthquake (<i>M</i> = 8.5) was selected because significant decreases in the Total Electron Content (TEC) have been confirmed by GPS and global ionosphere map (GIM) analyses. The results of the RMTNN approach are consistent with those of TEC approaches. With respect to the analyzed earthquake, we observed significant decreases at heights of 250–400 km, especially at 330 km. However, the height that yields the maximum electron density does not change. In the obtained structures, the regions of decrease are located on the southwest and southeast sides of the Integrated Electron Content (IEC) (altitudes in the range of 400–550 km) and on the southern side of the IEC (altitudes in the range of 250–400 km). The global tendency is that the decreased region expands to the east with increasing altitude and concentrates in the Southern hemisphere over the epicenter. These results indicate that the RMTNN method is applicable to the estimation of ionospheric electron density
P-7. A comparison of restricted selection procedures to control genetic gains(Abstracts of the International Symposium on Recent Advances in Animal Science(IS-RAAS),Joint meeting of 2^<nd> IS-AS and 3^<rd> IS-IFS)
Evaluation of the Chemical and Biological Characteristics of Sake Lees
Sake lees (SLs), produced from brewing Japanese Sake and known to be rich in yeast, is expected to be an alternative of feed protein sources for ruminants. Previous studies showed that yeast improved the digestibility of fibers in ruminants. However, the nutrient composition and the numbers of live and dead yeast in the SLs, have large diversity because of the different brewing materials and processes. The objective of this study was to evaluate the chemical and biological characteristics of SLs with diverse brewing processes and storing periods (0-23 weeks). Seven types of SLs (SLs 1-7) were collected from two breweries. SLs 1, 2, 5 and 6 were made from liquefied rice under high-temperature saccharification method and SLs 3, 4 and 7 were made from steamed rice under general multiple parallel fermentation method. The crude protein (CP) contents of SLs from liquefied rice were higher than those from steamed rice (59.3-69.9% vs 32.8-51.4%DM). Ethanol concentrations were in the range of 6.1 to 11.2%FM in SLs 1-5. The numbers of live yeast (×104 CFU/ FM g) were ranged from 1,462 to 6,109 before storing, which dramatically decreased to 0-145 at 4 weeks’ storing at 4℃ in SLs 1-5. The numbers of dead yeast (×109 / FM g) were ranged from 0.7 to 3.0 before storing, which were stable during 4 weeks’ storing showing 0.5-4.6 in SLs 1-5. These results suggested that SLs, especially from liquefied rice, had high CP contents and substantial amounts of ethanol. The live yeast observed drastically disappeared, on the other hand, the numbers of dead yeast were stable under refrigeration. Further study is needed to evaluate the effect of supplementary SLs on digestibility in ruminants especially in roughage feeding condition
Moving-Surface Plasma-Facing Components for Particle Control in Steady-State Magnetic Fusion Devices
- …