• Title, Summary, Keyword: campbell

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Estimation of Annual Variation of Ice Extent and Flow Velocity of Campbell Glacier in East Antarctica Using COSMO-SkyMed SAR Images (COSMO-SkyMed SAR 영상을 이용한 동남극 Campbell 빙하의 연간 면적변화 및 유속 추정)

  • Han, Hyangsun;Ji, Younghun;Lee, Hoonyol
    • Korean Journal of Remote Sensing
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    • v.29 no.1
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    • pp.45-55
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    • 2013
  • Campbell Glacier in East Antarctica is one of the major glaciers that flow into Terra Nova Bay. It is necessary to estimate accurate extent and flow velocity of Campbell Glacier which influences the dynamics of mass balance of East Antarctic Ice Sheet. However, few studies on Campbell Glacier have been performed since 1990s. In this study, we obtained a total of 59 COSMO-SkyMed SAR images over Campbell Glacier from June 2010 to January 2012. We estimated variations in the extent of Campbell Glacier Tongue and flow velocity of Campbell Glacier by applying the image digitizing and the offset tracking by image matching. Although the extent of Campbell Glacier Tongue decreased in summertime due to ice calving and increased in wintertime, the variation in the extent was very small. Campbell Glacier Tongue retained mean extent of 75.5 $km^2$. The ice discharge of Campbell Glacier Tongue was estimated to be $0.58{\pm}0.12km^3/yr$, which was bigger than in 1989. The flow velocity over Campbell Glacier Tongue was estimated to be from 181 to 268 m/yr that was faster than in 1988-1989, which contributed to the increase in the ice discharge of the glacier.

Study on the Performance of Different Genotypes of Ducks under Village Condition

  • Jalil, M.A.;Ali, A.;Begum, J.;Islam, M.R.
    • Asian-Australasian Journal of Animal Sciences
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    • v.10 no.2
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    • pp.192-195
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    • 1997
  • Thirty adults Desi and Khaki Campbell ducks were distributed to 6 farmers of Chakcharpur village of Mymensingh district. These ducks were subjected 3 types of mating e.g. Desi ${\times}$ Desi, Khaki Campbell ${\times}$ Khaki Campbell and Khaki Campbell ${\times}$ Desi-having 10 ducks (male : female = 1 : 4) in each mating group. Each mating group was then divided into two having 5 ducks(male : female = 1 : 4) and distributed to 2 farmers. After collecting eggs from each mating category, these were hatched by broody hens from which a total of 90 day old ducklings, 30 from each genotype were raised from birth to 90 days after the onest of laying. Although the weight of the day old chicks were similar in all genotypes (40-43 g), body weight was the highest (p <0.01) for Khaki Campbell ${\times}$ Desi (1,543) before the onset of laying followed by Khaki Campbell (1,552 g) and Desi (1,448 g) ducks. Khaki Campbell attained maturity at an earlier (p < 0.01) age (147 days) followed by Khaki Campbell ${\times}$ Desi, (154 days) and Desi (161 days) ducks. Khaki Campbell laid maximum (p < 0.01) number of eggs (46) compared to Khaki Campbell ${\times}$ Desi, (30) and Desi (18) ducks 90 days after the onset of laying. However, eggs were heavier (p < 0.01) in Desi (61.9) ducks compared to other genotypes. Fertility and hatchability were also higher in Desi ducks than the other two genotypes. Mortality was also lover in Desi ducks (3.33%) followed by Khaki Campbell ${\times}$ Desi (6.66%) and Khaki Campbell (16.66%) ducks. The results presented here indicated the superiority of Desi ducks over the other two genotypes with respect to egg weight, fertility, hatchability and mortality under village condition. Pure and crossbreds, on the other hand, were heavier at sexual maturity at relatively younger age and laid more eggs.

Unsaturated Hydraulic Conductivity Functions of van Genuchten's and Campbell's models Tested by One-step Outflow Method through Tempe Pressure Cell (empe 압력셀에서 1-단계 유출법을 이용한 van Genchten모형과 Campbell모형의 불포화수리전도도 추정 검증)

  • Han, Kyung-Hwa;Ro, Hee-Myong;Cho, Hyun-Jun;Kim, Lee-Yul;Hwang, Seon-Woong;Cho, Hee-Rae;Song, Kwan-Cheol
    • Korean Journal of Soil Science and Fertilizer
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    • v.41 no.4
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    • pp.273-278
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    • 2008
  • This study was carried out in order to test unsaturated hydraulic conductivity estimation of van Genuchten's and Campbell's models using one-step outflow method through Tempe pressure cell. The undisturbed soil cores (columns) were taken from Ap1, B1 and C horizons of Songjeong series (the fine loamy, mesic family of Typic Hapludults). After the saturated hydraulic conductivity Ks of the cores was determined by constant head method, water outflow rate and retentivity of cores were measured in Tempe pressure cell. Fitted curves by models accorded to measured data except for both end of pressure range. In near-saturated condition, measured water retention characteristics showed a relatively better fitness with Campbell's model than van Genuchten's. The soil unsaturated conductivity estimated by Campbell's model was higher than by van Genuchten's. In Ap1 and B1 horizon, the soil unsaturated conductivities obtained by one-step outflow method went between van Genuchten's and Campbell's hydraulic functions, slightly closer to van Genuchten's. In C horizon, van Genuchten's model had better fitness with the one-step outflow data. Consequently, van Genuchten's model generally had better fitness with measured hydraulic conductivity than Campbell's model at the soil water potential range of -10~-75 kPa, especially in C1 horizon. In near-saturated condition, Campbell's model could be thought as relatively accurate hydraulic model, because of the better fitness of Campbell's model with soil water retention data than van Genuchten's model.

A STUDY ON THE INCUBATION OF INDIGENOUS (DESI), KHAKI CAMPBELL AND CROSSBRED (INDIAN RUNNER × KHAKI CAMPBELL, F1) DUCK EGGS UNDER TWO PRE-INCUBATION HOLDING PERIODS

  • Saha, S.K.;Chowdhury, S.D.;Hamid, M.A.
    • Asian-Australasian Journal of Animal Sciences
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    • v.5 no.3
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    • pp.541-544
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    • 1992
  • Duck eggs from Indigenous (desi), Khaki Campbell and Crossbred (Indian Runner $\times$ Khaki Campbell, $F_1$) were incubated to investigate fertility, hatchability and other related traits. The fertility was highest in crossbred followed by Khaki Campbell and Indigenous ducks respectively. The embryonic mortality was highest in Khaki Campbell followed by Indigenous and crossbred respectively. The embryonic mortality was higher in eggs of 7 days pre-incubation holding period and lower in eggs of 3 days pre-incubation holding period. A significant positive correlation was found between temperature and embryonic mortality as well as relative humidity and embryonic mortality. The hatchability on fertile eggs was highest in crossbred ducks and almost similar in both Khaki Campbell and Indigenous ducks. The hatchability was higher in eggs stored for 3 days in comparison with that of 7 days pre-incubation holding period. A negative correlation was found between temperature and hatchability as well as humidity and hatchability. The normal ducklings hatched out from the eggs of Khaki Campbell ducks was highest followed by Indigenous and crossbred respectively. There was a negative correlation between temperature and normal ducklings hatched as well as relative humidity and normal ducklings hatched. The preincubation holding temperature and relative humidity had positive correlation with dead-in-shell.

White Wine Making using Campbell Early Grapes with different Kinds of Yeasts (효모의 종류를 달리한 캠벨 얼리 포도를 이용한 백포도주 제조)

  • Kim, Kyeong-Hwan;Han, Gi-Dong
    • Culinary science and hospitality research
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    • v.17 no.3
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    • pp.162-171
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    • 2011
  • This study investigates the physicochemical and organoleptic characteristics of Campbell Early white wines made by a traditional method. The pH values of all Campbell Early white wines were ranged from 3.2 to 3.5 during fermentation. The acidity value of the Campbell Early white wine made by the traditional method was 0.2~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% respectively at the end of fermentation. Campbell Early white wine had high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Since Campbell Early grapes are well fermented due to their rich fermentative sugar content, Campbell Early white wines made by adding K1-V1116 yeast were shown to be the most appropriate.

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Comparison of the Antioxidative Effects and Content of Anthocyanin and Phenolic Compounds in Different Varieties of Vitis vinifera Ethanol Extract

  • Choi, Sang-Yoon;Lee, Yeon-Mi;Lee, Pyeong-Jae;Kim, Kyung-Tack
    • Preventive Nutrition and Food Science
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    • v.16 no.1
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    • pp.24-28
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    • 2011
  • This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.

Wine Making using Campbell Early Grape with Different Yeasts (효모의 종류를 달리한 캠벨 얼리 포도 발효주의 제조)

  • Kim, Kyeong-Hwan;Han, Gi-Dong
    • Microbiology and Biotechnology Letters
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    • v.39 no.1
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    • pp.43-48
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    • 2011
  • Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

Evaluation of Blade Resonance of 5MW Power Generation Gas Turbine (발전용 소형가스터빈 블레이드 공진 안정성 평가)

  • Ahn, Sung-Jong;Park, Lu-Ke;Yun, Tae-Jun;Suk, Jin-Ik
    • Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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    • pp.433-438
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    • 2011
  • Doosan has been developing a 5MW class gas turbine engine, DGT-5. Campbell diagram has been used for prediction of possible occurrence of resonances of rotating machinery. The Campbell diagram consists of blade natural frequency and excitation frequency. In this paper, modal characteristics of compressor and turbine blades are investigated and Campbell diagram is obtained. We calculated compressor and turbine blade's natural frequency using ANSYS tool. The result has been verified through test.

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Development of Red Wine Using Domestic Grapes, Campbell Early. Part (I) - Chracteristics of Red Wine Fermentation Using Campbell Early and Different Sugars - (국산 포도(Campbell Early)를 이용한 적포도주의 개발(I) - 첨가되는 당을 달리한 Campbell Early 포도주의 발효특성 -)

  • Kim, Jae-Sik;Sim, Ji-Young;Yook, Cheol
    • Korean Journal of Food Science and Technology
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    • v.33 no.3
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    • pp.319-326
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    • 2001
  • Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.

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Quality Improvement of Campbell Early Wine by Mixing with Different Fruits (타 과실 혼합에 따른 국내산 캠벨 포도주의 품질개선)

  • Seo, Myeong-Hyeon;Yook, Cheol
    • Korean Journal of Food Science and Technology
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    • v.39 no.4
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    • pp.390-399
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    • 2007
  • Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to $6{\sim}13$ by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to $36{\sim}46$ by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.