• Disaster Prevention Review
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• v.17 no.4
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• pp.58-70
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• 2015

• The tire
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• s.73
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• pp.20-28
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• 1977

「일본 자동차산업의 전망」,이 원고는 일흥리서어치 센터어의 조사연구(동센터어 투자월보 6월호에서 발표)에 의한 것으로써 일본 자동차산업의 특징, 최근의 동향, 중기전망을 3대지주로 해서 수집한 것이다.

• Proceedings of the Korean Institute of Communication Sciences Conference
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• 1990.10a
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• pp.174-178
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• 1990

• Proceedings of the Korean Nuclear Society Conference
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• 2001.05a
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• pp.447.1-447
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• 2001

• Proceedings of the Korean Institute of Landscape Architecture Conference
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• 2011.10a
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• pp.72-76
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• 2011

• Proceedings of the Korean Society of Marine Engineers Conference
• /
• 2011.06a
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• pp.193-193
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• 2011

• Electric Engineers Magazine
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• v.207 no.11
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• pp.30-35
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• 1999

본고에서는 최근, 신형 피뢰침 설비로 많이 설치되고 있는 선행 스트리머 방사형 피뢰침 설비의 접지에 대하여 기술한다. ESE 피뢰침 설비의 접지도 수뢰된 뇌격전류를 대지로 방류하는 시스템이므로 기본적으로 일반 피뢰침의 접지와 동일하다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1998.06a
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• pp.292.2-293
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• 1998

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.45-52
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• 1985

For the knowledge of characteristics of the cooking condition of different varieties of patato, 4 kinds of spring cultivated (Namjak, Sumi, Daiji, and Dowon) and 4 kinds of summer cultivated (Namjak, Sumi, Bintze, Radosa) were selected. The quality of potato starch, the viscosity, and the palatability of each potato soup were measured respectively. The amylograph characteristics of potato starch showed great difference not only between the spring and the summer cultivated, but also among the various kinds of potatoes. The amylograph of the spring cultivated didn't show the breakdown and the set back largely but showed the gradual increase of the viscosity and the high gelatinization temperature. Bintze and Namjak among the summer cultivated were gelatinized easily and in low temperature, and showed the beakdown. The low gelati-nization temperature of the summer cultivated infers that the starch granules of the summer cultivated are less compact then those of the spring ones. Sumi, Daiji and Dowon of the spring products showed the soup was falling down, but the viscosity of Namjak and 4 summer cultivated increased only slightly. The taste of soup is different according to the consistency of soup, and so the taste of soup of Daiji, Dowon, and Sumi of the spring cultivated products was good at the consistency 19.8％ and 23.5％. All the summer cultivated products and Namjak of the spring cultivated were good at 27％.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.515-520
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• 2001

To observe the stimulating effect of low dose ${\gamma}$ radiation on the dormancy breaking and growth, microtubers of two potato cultivars (Solanum tuberosum L. cv. Dejima and cv. Superior) were irradiated at the dose of 0.5-30 Gy. Though it varied with cultivars and storage duration, sprouting rate, plant growth and tuber yield were promoted by 2-8 Gy irradiation in microtuber of 'Dejima' stored at low temperature. On the other hand, in microtuber of 'Superior', sprouting rate was promoted by 2 and 4 Gy irradiation, and the growth and tuber yield by 4 Gy irradiation. These results suggest that low dose of ${\gamma}$ radiation could have stimulating effects on the dormancy breaking of microtuber and potato growth.