Trilateration technique using time of arrival(TOA) is generally used for single target position estimation in radar system. However, trilateration technique has limitation in case of multiple targets, since it is difficult to distinguish the measurements corresponding to the respective targets. In this study, to eliminate ambiguity of relation between measurements and targets, micromotion of each target is measured by micro Doppler which is actively studied in radar industry nowadays and these information are used to distinguish measurements used at trilateration technique. Resultingly, the trilateration technique is applied successfully for each target. The targets are considered as multiple submissiles separated from the missile. Simulation results shows the performance of the proposed algorithm.
Allium sativum, commonly known as garlic, is well known for its antibacterial, antioxidant, and hypotensive activities, as well as its antiaging bioactive properties. This study investigated the physicochemical properties and anti-allergic effects of garlic in order to develop a method to produce Makgeolli using garlic. Levels of total sugar, reducing sugar contents, total acid and amino acid contents of garlic Makgeolli were higher than those of the control (normal Makgeolli without garlic), and its alcohol content was 7.0%. Polyphenol contents, DPPH (1, 1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity and total thiosulfate contents of garlic Makgeolli were a bit higher than those of the control. The main organic acids of garlic Makgeolli were lactic, citric, malic, oxalic and succinic acids. Especially, lactic acid content was 16 fold higher than the control. According to MTT assay, garlic Makgeolli had no significant effect on the viability of human mast cells, and secretion of histamine was more effectively inhibited by garlic Makgeolli than by the control. Garlic Makgeolli was superior to the control in all results of sensory characteristics except in color. Therefore, the anti-oxidant activity and anti-allergic effect of garlic Makgeolli could improve the quality of Korean Makgeolli.
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