@article{lee_rodrigue_thorne_2015, title={Relaxing the Molecular Clock to Different Degrees for Different Substitution Types}, volume={32}, ISSN={["1537-1719"]}, DOI={10.1093/molbev/msv099}, abstractNote={Rates of molecular evolution can vary over time. Diverse statistical techniques for divergence time estimation have been developed to accommodate this variation. These typically require that all sequence (or codon) positions at a locus change independently of one another. They also generally assume that the rates of different types of nucleotide substitutions vary across a phylogeny in the same way. This permits divergence time estimation procedures to employ an instantaneous rate matrix with relative rates that do not differ among branches. However, previous studies have suggested that some substitution types (e.g., CpG to TpG changes in mammals) are more clock-like than others. As has been previously noted, this is biologically plausible given the mutational mechanism of CpG to TpG changes. Through stochastic mapping of sequence histories from context-independent substitution models, our approach allows for context-dependent nucleotide substitutions to change their relative rates over time. We apply our approach to the analysis of a 0.15 Mb intergenic region from eight primates. In accord with previous findings, we find comparatively little rate variation over time for CpG to TpG substitutions but we find more for other substitution types. We conclude by discussing the limitations and prospects of our approach.}, number={8}, journal={MOLECULAR BIOLOGY AND EVOLUTION}, author={Lee, Hui-Jie and Rodrigue, Nicolas and Thorne, Jeffrey L.}, year={2015}, month={Aug}, pages={1948–1961} }
 @article{lee_2009, title={Design of artificial lotus leaves using nonwoven fabric}, volume={44}, ISSN={["0022-2461"]}, DOI={10.1007/s10853-009-3711-5}, number={17}, journal={JOURNAL OF MATERIALS SCIENCE}, author={Lee, Hoon Joo}, year={2009}, month={Sep}, pages={4645–4652} }
 @article{lee_garlich_1992, title={EFFECT OF OVERCOOKED SOYBEAN-MEAL ON CHICKEN PERFORMANCE AND AMINO-ACID AVAILABILITY}, volume={71}, ISSN={["0032-5791"]}, DOI={10.3382/ps.0710499}, abstractNote={Studies were conducted to evaluate the effect of overcooked soybean meals (SBM) on chick growth and amino acid availability. The SBM were custom-prepared at a commercial processing plant by changing the conditions of a desolventizer-toaster (DT) unit. Six progressively overcooked meals (designated SBM1 to 6 with SBM1 as normal, and SBM6 overcooked) were produced by increasing temperature by up to 50% and extending retention time by up to 75% above normal. The meals measured .05, .03, .01, .09, .00, and .00 delta pH of urease activity; 6.10, 5.01, 4.62, 4.83, 2.32, and 1.78 mg/g SBM of trypsin inhibitor activity; 92, 89, 91, 88, 81, and 81% of protein solubility in .2% KOH; and 46, 43, 41, 40, 23, and 19% of protein solubility in .1 M borate at 40 C, respectively. Glucose content in the hydrolysate of the soluble carbohydrate extract did not differ among the meals, indicating no differences in the degradation of sucrose, raffinose, and stachyose with increasing heat treatment. In a chick growth experiment with a methionine-adequate, low-protein diet, chicks fed SBM1 showed significantly greater weight gain than chicks fed SBM3, 5, or 6. The SBM1, 2, 5, and 6 were chosen for a study of amino acid availability. No differences were observed in amino acid content. There were significant differences in apparent amino acid availability to growing chicks, but not in true amino acid availability by adult roosters among the four meals. The results suggest that the temperature or the retention time of a DT unit may be increased by 50% over the usual operating conditions without reducing amino acid availability from SBM.}, number={3}, journal={POULTRY SCIENCE}, author={LEE, H and GARLICH, JD}, year={1992}, month={Mar}, pages={499–508} }
 @article{lee_garlich_ferket_1991, title={Effect of Overcooked Soybean Meal on Turkey Performance}, volume={70}, ISSN={0032-5791}, url={http://dx.doi.org/10.3382/ps.0702509}, DOI={10.3382/ps.0702509}, abstractNote={Three turkey growth experiments were conducted to evaluate the effect of overcooked soybean meal (SBM) on BW gain and gain:feed ratio (FE). On two occasions soybean meals were custom prepared by changing the temperature and the retention time (RT) of the desolventizer-toaster unit at a commercial soybean processing plant. Three different meals were produced for each occasion mainly by altering RT from normal to approximately 1.35 and 2.43 times normal operating conditions (designated SBM1 to 3 on the first occasion and SBM4 to 6 on the second occasion). For SBM1 to 6, urease activities were .06, .00, .20, .01 and .00 delta pH, protein solubilities in .1 M borate at 40 C were 44, 45, 16, 44, 32, and 24%, and protein solubilities in .2% KOH were 86, 84, 76, 90, 85, and 85%, respectively. In two sequential long-term experiments, SBM1 to 3 were fed to turkeys from 0 to 8 wk, then a control (normal processing conditions, SBMF), was fed to the all treatment groups from 8 to 12 wk of age. The SBM4 to 6 were fed from 12 to 18 wk of age after rerandomizing treatment allocation of replicate pens. In the first trial, poults fed SBM3 showed significantly reduced BW gain from 3 wk on and a lower FE shown at 9 wk. No difference in BW gain and FE was observed in the trial from 12 to 18 wk. In a 15-day, short-term experiment starting with 3-day-old poults and feeding diets containing SBM2 to 6, BW gain and FE did not differ among treatment groups. It is concluded that SBM did not show a detrimental effect on turkey growth until it was overcooked by 2.4 times the normal conditions. The usual operating conditions in a commercial processing plant are well within the range for producing adequate SBM for poultry feed.}, number={12}, journal={Poultry Science}, publisher={Elsevier BV}, author={Lee, Heuisuck and Garlich, J.D. and Ferket, P.R.}, year={1991}, month={Dec}, pages={2509–2515} }