• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2000.11a
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• pp.185-191
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• 2000

1950년 우리나라에 천연가스(LNG : Liquefied Natural Gas)가 공급된 이래로 LNG 소비는 1986년 544천 톤에서 1998년 10644.5천 톤으로 급속히 증가하여 동기간 연평균 55.2%의 증가율을 나타냈다. 더욱이 급격한 수요증가와 함께 난방용 수요 위주의 동고하저형 LNG 소비패턴으로 인하여 공급시설의 효율적 운영과 공급의 안정성에 어려움이 발생되고 있다.(중략)

• Proceedings of the KIEE Conference
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• 2000.07d
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• pp.2907-2909
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• 2000

This paper proposes a force reflecting and compliant control scheme for the heavy-duty power manipulators with high ratio gear reducers at its joints. From the experimental results. it can be seen that the proposed scheme has an excellent compliant force control performance.

• The Magazine for Energy Service Companies
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• s.61
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• pp.30-35
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• 2009

소형열병합발전을 성장시킬 수 있는 길을 모색해야 한다는 목소리가 높아지고 있다. 소형열병합발전은 열과 전기를 동시에 생산해 에너지효율을 높이고 동고하저를 보이는 LNG의 수요관리를 위해 정부가 의욕적으로 추진하고 있는 에너지시책 중 하나다. 그러나 연료인 LNG의 요금이 급격하게 증가하는 데 비해 전기요금은 오르지 않아 투자비용 회수가 어렵다는 게 보급이 줄어든 이유다. 이러한 상황에서 에너지관리공단은 '소형열병합발전 중장기보급 활성화 연구'를 통해 사업자체에 대한 새로운 방안을 모색한다는 방침을 발표했다. 불과 5년 전만해도 대표적인 에너지 절약 시스템으로 주목 받았던 소형열병합발전. 현재의 딜레마를 벗어나 중장기 보급 활성화를 위해 필요한 역할과 그 요소는 무엇인지 살펴보았다.

• Animal Systematics, Evolution and Diversity
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• v.12 no.4
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• pp.389-395
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• 1996

A new species of the genus Texanobathynella is described from California, USA. Texanobathynella sachi, new species, belongs to the family Parabathynellidae. A comparison of morphological details makes it possible to distinguish Texanobathynella from the genus Iverobathynella. Texanobathynella bears unique characters in construction of antennules, labrum, maxiilae and mandible.

• The Journal of the Convergence on Culture Technology
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• v.9 no.1
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• pp.419-425
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• 2023

The research object of this paper is "Yi" and "Yi" in ancient calligraphy theory, as an aesthetic category with oriental characteristics, from Laozhuang philosophy of pre-Qin Dynasty to literature field of literature.The second chapter describes the emergence and development of the concept of "Yi", which has evolved into two concepts in ancient calligraphy and painting theory, namely, the concept of "Yi".In the third chapter, "Yi" is mainly used as an adjective to describe the speed, power and strength of writing, and in the fourth chapter, "Yi" is used to describe the writer's character.Based on the study of ancient sages' calligraphy, this paper attempts to explore the inner spirit of "Yi" and to systematically analyze and summarize the theory of calligraphy and painting.

• Journal of the Korean Society of International Agriculture
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• v.30 no.4
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• pp.300-304
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• 2018

'Bokha' is a new strawberry (Fragaria x ananassa Duch.) cultivar, which was released by the Highland Agriculture Research Institute in 2016. The 'Bokha' cultivar originated from a cross between 'Goha' and 'Saebong No. 3' that showed excellent ever-bearing characteristics, including continuous flowering habit and high soluble-solids contents under long-day and high temperature conditions in 2011. This cultivar was initially named 'Saebong No. 8' after examining its characteristics and productivity in summer culture from 2013 to 2015. After regional adaptability tests in 2016, 'Bokha' was selected from Saebong No. 8 as an elite cultivar. The general characteristics of 'Bokha' include semispreading type, elliptical leaves, and moderately vigorous growth. The fruits are conical in shape, and red in color. 'Bokha' plants have 32.7 leaves, 9.9 more than 'Goha' plants. The soluble-solids content of 'Bokha' was 9.2%, which was 0.2% higher than that of 'Goha'. The average fruit weight of 'Bokha' was about 9.5g and the marketable yield was $27,701kg{\cdot}ha^{-1}$, 72% higher than 'Goha'. 'Bokha' is suitable for tropical and subtropical zone cultivation as a high soluble solids contents cultivar, because it shows continuous flowering habit under long-day and high temperature conditions.

• Food Science and Preservation
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• v.6 no.1
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• pp.81-86
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• 1999

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20$^{\circ}C$. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2000.04a
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• pp.191-192
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• 2000

최근 동아시아 지역의 산업의 발전과 함께 대기오염물질이 발생하여 인접국가간에 상호영향을 미치므로, 이들 오염물질들의 이동에 관한 정량적 파악과 영향에 대한 규명이 필요하다. 대기중의 입자상 이온물질중 질산염과 황산염의 경우 대부분이 인간활동의 결과로 유입된 NOx와 대기중의 SO$_2$가 대기 중에서 화학적 반응에 의해 형성된 2차 오염물질이다. 자동차, 공장의 가동 등으로 인하여 발생되는 이들 오염물질들은 국지적으로 기상조건에 따라 이동되고 있는 것으로 알려져 있고, 각 지역에서 측정을 비롯한 많은 연구가 이루어지고 있다. (중략)

• Food Science and Preservation
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• v.3 no.1
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• pp.1-5
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• 1996

Salted Chinese cabbage were dipped in solutions of CaCl2 (0.1%, 0.5%, 1.0%), Ca-lactate (0.5%) alone, or with chlorine (NaOCl 200ppm) and stored at 3 or 23$^{\circ}C$ to determine the effects of calcium (Ca) on storage quality. pH change and microbial growth of salted cabbage were reduced in CaCl2 of 0.1% and 1.0% more than in the water-dipped control but better than in NaOCl treatment at two temperatures. Storage quality of salted cabvage was not affected by Ca contents or Ca with Cl treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.