In this paper, an incident angle- and polarization-insensitive metamaterial absorber is proposed for X-band applications. A unit cell of the proposed absorber has a square patch at the centre and four circular sectors are rotated around the square patch. The vertically and horizontally symmetric structure of the unit cell enables polarization-insensitivity. The circular sector of the unit cell enables an angle-insensitivity. The performances of the proposed absorber are demonstrated with a full-wave simulation and measurements. The angular sensitivity is studied at different inner angles of the circular sector. When the inner angle of the circular sector is 90°, the simulated absorptivity is higher than 90%, and the frequency variation is less than 0.96% for incident angles up to 70°. The measured absorptivity at 10.44 GHz is close to 100% for all the polarization angles under normal incidence. When the incident angles are varied from 0°– 60°, the measured absorptivity is maintained above 90% for both the transverse electric (TE) and the transverse magnetic (TM) modes.
This study was conducted to evaluate whether the nutritional value and palatability of eel soup could be improved by adding green tea during its preparation. Control (E, eel soup) contained catechin 0%, caffeine 0.05%, while eel soup with green tea (GE) contained caffeine 0.25% and 0.53% catechin of which epigallocatechin (EGC) 0.20%, C 0.05%, epicatechin gallate (ECG) 0.28% were investigated. The total phenolic compound content in GE was found to be 112.5 mg gallic acid equivalents (GAE)/g, which is 19.3 times higher than the 5.8 mg GAE/g in E. GE showed high antioxidant activity, with 11.7% and 59.4%. Taurine was extracted with the highest free amino acid content, and the total free amino acid content was 1.46 g/100 g in E and 1.31 g/100 g in GE, which showed that E had a higher free amino acid content. However, the contents of tryptophan, ornithine, and lysine were slightly higher in GE. The results of taste analysis showed that the values for sour, umami, sweet and astringent taste were higher in GE, while those for salty and bitter taste were higher in E. The overall taste value was 32.6 for E and 39.4 for GE, indicating that the overall taste increased with the addition of green tea. Therefore, the addition of green tea during the production of eel soup could be said to contribute to the improvement of the taste and functional nutrition value of the eel soup.
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