The geometry of a landslide dam is an important component of evaluating dam stability.However,the geometry of a natural dam commonly cannot be obtained immediately with field investigations due to their remote locatio...The geometry of a landslide dam is an important component of evaluating dam stability.However,the geometry of a natural dam commonly cannot be obtained immediately with field investigations due to their remote locations.A rapid evaluation model is presented to estimate the geometries of natural dams based on the slope of the stream,volume of landslides,and the properties of the deposit.The proposed model uses high resolution satellite images to determine the geometry of the landside dam.These satellite images are the basic information to a preliminary stability analysis of a natural dam.This study applies the proposed method to two case studies in Taiwan.One is the earthquakeinduced Lung-Chung landslide dam in Taitung,and the second is the rainfall-induced Shih-Wun landslide dam in Pingtung.展开更多
Beef tallow is a byproduct of the slaughter industry. As a consequence, meat producer countries obtain a high amount of this low value-added fatty material. In Uruguay, it is generally used for food purposes or for bi...Beef tallow is a byproduct of the slaughter industry. As a consequence, meat producer countries obtain a high amount of this low value-added fatty material. In Uruguay, it is generally used for food purposes or for biodiesel production. Globally, around half of the beef tallow produced worldwide is used for the manufacturing of food. To the best of our knowledge there are no published studies concerning the stability of beef tallow when exposed to high temperatures. The aim of this work was to study some Uruguayan beef tallow brands and compare its stability with that of the most frequently used frying oils in Uruguay （sunflower high oleic, rice bran and sunflower oil） to assess its suitability for frying. Stability was assessed by the oxidative stability index and thermoxidation in absence of food. Even though beef tallow＇s inherent stability indicated that it should be highly stable to oxidation, the majority of the analyzed samples exhibited a similar or lower stability than sunflower high oleic. This might be explained by a different composition in pro-oxidants and/or antioxidants between the beef tallows and the oils. According to the thermoxidation assays, which are carried out in similar conditions to those of a frying process, three of the beef tallow samples, sunflower high oleic and rice bran oil would be similarly suitable for frying, while sunflower oil and the other two samples of beef tallow evidenced a lower thermoxidative stability, thus not being recommended for this use.展开更多
基金supported by National Science Council,Taiwan,China.The project name is Numerical Approach to Estimate the Stability and Deformation Response of Landslide Dams(NSC99-2625-M-006-004)and Modeling of The Compound Disaster in Hsiaolin Village(NSC99-2218-E-006-238)
文摘The geometry of a landslide dam is an important component of evaluating dam stability.However,the geometry of a natural dam commonly cannot be obtained immediately with field investigations due to their remote locations.A rapid evaluation model is presented to estimate the geometries of natural dams based on the slope of the stream,volume of landslides,and the properties of the deposit.The proposed model uses high resolution satellite images to determine the geometry of the landside dam.These satellite images are the basic information to a preliminary stability analysis of a natural dam.This study applies the proposed method to two case studies in Taiwan.One is the earthquakeinduced Lung-Chung landslide dam in Taitung,and the second is the rainfall-induced Shih-Wun landslide dam in Pingtung.
文摘Beef tallow is a byproduct of the slaughter industry. As a consequence, meat producer countries obtain a high amount of this low value-added fatty material. In Uruguay, it is generally used for food purposes or for biodiesel production. Globally, around half of the beef tallow produced worldwide is used for the manufacturing of food. To the best of our knowledge there are no published studies concerning the stability of beef tallow when exposed to high temperatures. The aim of this work was to study some Uruguayan beef tallow brands and compare its stability with that of the most frequently used frying oils in Uruguay （sunflower high oleic, rice bran and sunflower oil） to assess its suitability for frying. Stability was assessed by the oxidative stability index and thermoxidation in absence of food. Even though beef tallow＇s inherent stability indicated that it should be highly stable to oxidation, the majority of the analyzed samples exhibited a similar or lower stability than sunflower high oleic. This might be explained by a different composition in pro-oxidants and/or antioxidants between the beef tallows and the oils. According to the thermoxidation assays, which are carried out in similar conditions to those of a frying process, three of the beef tallow samples, sunflower high oleic and rice bran oil would be similarly suitable for frying, while sunflower oil and the other two samples of beef tallow evidenced a lower thermoxidative stability, thus not being recommended for this use.
