5,999 research outputs found
Dc characterization of the Ga[sub 0.51]In[sub 0.49]P/GaAs tunneling emitter bipolar transistor
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Optical properties of CVD grown amorphous Ge-Sb-S thin films
No full textGermanium antimony sulphide (Ge-Sb-S) amorphous thin films have been fabricated on commercial glass substrates by chemical vapour deposition (CVD). The compositions and thicknesses of these thin films have been characterized by micro-Raman, scanning electron microscope (SEM) and energy dispersive X-ray analysis (EDX) techniques. Optical transmission spectra measured by UV-VIS-NIR spectrometer have been used to determine the optical properties of these CVD-grown Ge-Sb-S amorphous thin films with Swanepoel's methods. Optical band gaps of these films were calculated from Tauc's extrapolation procedure. The dispersions of the refractive indices of these films have also been determined using the Wemple-DiDomenico method
(23(4):273-283)PERFORMANCES OF HAWAIIAN PAPAYAS AND THEIR FIRST GENERATIONS (F1) OF CROSS HYBRIDS GROWN AT CHIA-YI, TAIWAN
No full text民國56年中華民國園藝作物考察團自夏威夷引進其外銷木瓜11品種，經嘉義農業試驗分所試種結果，認為其中之Kopoho，Sunrise與A5三品種生長與果實品質較優。本研究以此三者為觀察對象，獲悉臺灣嘉義地區之氣候條件，對夏威夷品種木瓜之影響甚為嚴重。由於每年自十月開始乾季，氣溫隨之遂漸降低，至翌年一、二月為最低（常達2˚或4℃）；三月中旬氣溫轉暖，五月開始雨季；在此長期乾燥與低溫之雙重影響下，植株生長，嚴重受阻，開花與結果數為之大減。又自十一月中旬以後至翌年三月中旬以前，平均溫度常在20℃以下，是時Kapoho品種所分化之花芽，具有性變(Sex Change)現象者，高達96%；果實經過低溫期發育者，自開花至成熟需160~237日，在高溫期則祗需132~146日；成熟果實之糖度，在高溫期為15~17˚(Brix)，在低溫期為9~11˚(Brix)，且果實表面常多斑點(Freclcles)，果肉中含有硬塊(Lump)，品質低劣，均無市場價值。據本研究結果，夏威夷品種木瓜在嘉義地區之氣候條件下，正常果實之採收期，約為四個月，僅及夏威夷之三分之一，而正常果實之產量，不及五分之一。
本研究用Kapoho, Sunrise與A5雜交後，其第一代(F1)之表現為：(1)植株矮性為顯性，(2)果肉黃色對紅色為顯性，(3)果肉含水量高之品種與含水量低者雜交後，第一代(F1)之果肉含水量有減少趨勢。
1. Among the papaya varieties of Hawaiian strains introduced from Hawaii in 1967, the Kapoho, Sunrise and A5 were found to be better in fruit qualities and more suitable to grow at Chia-Yi Agricultural Experiment Station, but each of the three varieties has shown the qualified satisfactions. The Kapoho variety has been, in most time, to have the first fruits very highly setting on the plants attributing to the vigorous growth of the young plants, and the fruits tended to be smaller; The Sunrise variety was to have its fruits with most water content, and the A5 variety, dwarfish in growth, selected from the seeds of some fruit bought in a super market in Honolulu, when the Author was in Hawaii in 1967, has been poor in yield and produced most carpellodic fruits attributing to the influence of the low temperature in the winter at Chia-Yi.
2. The low temperature in the winter at Chia-Yi, has evidently induced the production of sex changed flowers and carpellodic fruits formed on the tree. According to this experiment, it was found that the Hawaiian papayas could produce in the winter of the first cropping year, 27% of pentandria fruits, 69% of carpellodic or deformed fruits and 4% of normal fruits.
3. The fruits matured in 132-144 days since the flowers opened in the warm season, if the fruits developed through a period of cold weather, they would delayed to come to mature and 160-237 days were required.
4. Sugar content of the fruit developed during the cold season tended to decrease from
17-16° Brix to 11-9° Brix, when it matured. Fruits of different varieties had different
degrees of diminution of sugar content. The range of diminution of sugar content of the fruits of A5 was 40%; Sunrise, 30%; A5 × Sunrise (F1), 36% and Kapoho × A5 (F1), 37%, while that of the varieties grown at Waimanalo, Oahu, Hawaii was 3.5%.
Qualities of the fruits with diminished sugar content became much inferior.
5. Hermaphroditic plants of Kapoho variety was found to produce sex changed flowers at any season of the year. The lowest percentage of the sex Changed flowers opened in July was 1.6, while the highest percentage of the sex changed flowers opened in April was 100.
6. Average numbers of the normal fruits of the Sunrise, Kapoho and A5 varieties, harvested in the first cropping year were 47.8, 59.2, 46.0 respectively, but the average numbers of the normal fruits of the same varieties with the weights more than 300 grams, or suitable to the requirements of the market were 31.3, 16.0 and 16.0 respectively.
7. Perfomances of the F1 of cross-breeding with the Hawaiian varieties have shown as; (1) dwarf in plant growth is dominant, (2) yellow color of the fruit flesh is dominant over the red color, (3) water content of the fruit flesh tended to, diminish, when the variety of the lower water content crossed with the variety of the higher water content, (4) fruit size, shape, and yield tended to be intermediate between the parentages, (5) the average numbers of the normal fruits produced in the first cropping year by the varieties A5, Sunrise, A5 × Sunrise (F1) and Kapoho × A5 (F1) were 22.0, 34.5, 50.6 and 28.4 respectively. Yield of A5 × Sunrise (F1) is better. (6) Shipping qualities of the fruits of A5 × Sunrise (F1) and Kapoho × A5 (F1) were about the same as that of the Kapoho variety
Intermetallic Reactions in Sn-0.4Co-0.7Cu Solder BGA Packages with an ENIG Surface Finish
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Generation of annularly symmetric periodic ferroelectric domains in Nd doped near stoichiometric LiTaO(3) crystals by the vapor transport equilibration processing
No full textStudies on the Manufacture of Ginger Tea
No full text(l)本試驗第一年不同茶菁與薑類之比例最高用量：茶量l：薑量1，經試飲者嗜好性調查分析：女性試飲者認為可以，但有些男性認為薑味不夠，薑量要多加些；故第二年各茶期之薑味茶試驗時，調整茶量與薑量之比例用量：1:1、1:2、1:3。(2)歷經二年薑味茶之研究結果顯示：不同季節（春、夏、秋）各參試之薑味茶，其成茶內可聞出薑香及茶香。茶湯水色呈淺或較深蜜黃色，其滋味均可嘗出茶味及薑味。令人欣喜夏茶期薑用量多之薑味茶，試飲者多數嘗不出苦澀味。其茶質雖比春、秋茶期差，經嗜好性調查，試飲者多數均能接受夏茶期薑味茶之滋味。尤以男性多喜愛薑用量多（茶菁量與薑量用量比(1:3)，含薑味重之薑味茶。(3)由於嫩薑內含水量比老薑多，故茶質內薑味較淡薄，不夠辛辣。含薑量多之薑味茶，呈現較重辛練之薑味。(4)液態薑處理上有些困擾，即搾汁機所搾出之薑汁量太少，沒將薑汁全部搾出，致成茶內薑味較淡薄，影嚮茶質。(5)用薑絲（固態薑）所製成之薑味茶，深受大多數試飲者喜愛。薑汁所製成之薑味茶，茶質稍差。小葉種所製成之薑味茶，其茶質較大葉種好。
1) Based on optimum amount ratio test between ginger and tea, when the ratio was 1:1, the female tasters had sound response. However, the male tasters felt low ginger flavor on the drinks. This led to adopt three testing ratios (1:1, 1:2 and 1:3) used in the 2nd year experiment. 2) Through 2 year research and development on ginger-flavored tea, we had developed the technology for making ginger tea, with ginger flavor and tea flavor regardless of crop season tea as making materials. The tea soup was generally pale or deep honey yellow and had good ginger taste and tea taste. Especially, when summer tea with increased amount of ginger were used to make ginger tea, there was no bitter taste in tea soup. Although the quality was not as good as the ginger tea with spring tea or autumn tea as ingredient, the sensory evaluation showed that the tea was accepted by most tasters. Particularly, the male tasters enjoyed the higher amount of ginger putting in the tea (tea : ginger=l:3). 3) It was better to use old ginger than young ginger to make ginger tea as the fact that the young ginger contained higher amount of water so that the tea made had low ginger flavor. 4) There had difficulty to used ginger juice to make ginger-flavored tea as low flavor of ginger juice obtained, making the made-tea containing low flavor of ginger. 5) Shredded ginger provided as good materials for making ginger tea, liking by most tasters. Apparently, Chinese type tea was better than Assam type tea in making ginger tea
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