Publications by authors named "Xue Wen Dong"
Article Synopsis
- Cooked meat is a valuable protein source, but long cooking can produce harmful compounds called heterocyclic amines (HAs) through lipid and protein oxidation.
- A new testing method successfully identified nine types of HAs, showing that factors like cooking temperature, time, and repeated cooking significantly affect HA levels in braised sauce beef.
- The highest HA concentration was found after cooking the beef soup 20 times, emphasizing that high temperatures and prolonged cooking lead to greater HA formation.
Objective: To set up three-dimensional reconstruction of acetabulum bone structure from CT scanned image in computer with software of CAD and study quantitatively the morphologic features of the acetabulum.
Methods: Through the process of CT scanning, and edge recording of the CT image, we made use of CAD software and Unigraphics software to reconstruct the 40 normal acetabulum bones for the radius of acetabulum (R), minimum thickness of medial wall of acetabulum (L), depth of Harris fossa (D) and maximum opening rim width in cross-sectional plane (W).
Results: The average R was 30.