• 한국우주과학회:학술대회논문집(한국우주과학회보)
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• 한국우주과학회 1999년도 한국우주과학회보 제8권2호
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• pp.58-59
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• 1999

No Abstract, See Full Text

• 소성∙가공
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• 제15권6호
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• pp.467-472
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• 2006

The forming limit diagram of tube is required for the part design and the formability analysis of tube hydroforming. The finite element analyses of simple bulge test were done to obtain the various strain combinations on FLC. The finite element analysis results were shown that the bursting at various strain combinations could be induced by simple bulge test. The experiment oi tube bulge test was carried out according to the test condition that obtained from finite element analysis and the left hand side of forming limit diagram was built.

• 천문학회보
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• 제37권1호
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• pp.45.2-45.2
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• 2012

We present preliminary report for spectral features of SN2011fe(type Ia) in M101 which was detected since late August of 2011.High-resolution spectra were obtained with BOES at the 1.8m telescope in BOAO.A number of Ca II, SiII, SII, OI, MgII, and FeII components are detected at different epochs and evolved.

• 천문학회보
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• 제37권1호
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• pp.81.1-81.1
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• 2012

Herschel Key Program 중의 하나인 "Dust, Ice and Gas In Time (DIGIT)"의 관측 및 분석결과를 발표하고자 한다. 특히 DIGIT 천체들 중 Photodetector Array Camera and Spectrometer (PACS)로 관측된 별생성 초기 단계에 있는 embedded objects들의 FIR SED와 CO, $H_2O$, OH, [OI], [CII]의 FIR 천이선들의 공간분포와 생성기작을 분석한다. 뿐만 아니라, 원시성의 특성들($L_{bol}$과 $T_{bol}$)과 이들 각 분자/원자선에 의한 냉각률의 관계를 통계적으로 분석한 결과를 제시한다.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 1999년도 제30회 추계학술대회
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• pp.247-256
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• 1999

This paper describes the results of analysis, syntheses and Roll Stability of various Di-urea greases. Di-urea greases were synthesized by reaction of 4,4'-Methylenebis(phenyl isocyanate) and various amines, such as cyclohexylamine, octylamine, stearylamine and p-toluidine with base oil at 80-180 $^{\circ}C$. The synthesized di-urea greases were analyzed by FT-R spectroscopy. The Roll Stability of synthesized di-urea greases was evaluated.

• 대한의용생체공학회:의공학회지
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• 제6권1호
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• pp.13-18
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• 1985

A solution scheme for the squeeze film problem using the Newton-Raphson method with a tangential matrix is presented. The integration of elasticity equation is done with the aid of isoparametric elements and the film thickness under a sinusoidal load is obtained. A new squeeze-suction phenomenon which shoㅁvs the possibility oi maintaining fluid film under cyclic positive load conditions is observed for small load and Period and large compliance parameter cases. Thia could be an interesting result in applications like the viscous hydroplaning and the biological joints.

• 한국식품영양과학회지
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• 제33권3호
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• pp.571-575
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• 2004

대장균 O157:H7의 백신 생산을 위해서 purity가 높은 lipopolysacharride 분리, 정제를 위한 실험을 실시하였다. 대장균 O157:H7 균주를 확인하기 위해서 shiga toxin을 생산할 수 있는 60 MDa plasmid를 분리하였고, PCR법에 의해 E. coli O157:H7 shiga-like toxin(Stx) 1, 2의 stx gene을 증폭하여 E. coli O157:H7의 특징 (130 bp, 346 bp)을 확인하였다. E. coli O157:H7 LPS의 분리 정제는 페놀추출, 에탄올 분획 및 gel filtration의 간단한 방법을 사용하였다. 마지막으로 SDS-PAGE와 silver nitrate 염색을 이용하여 LPS의 purity를 확인하였다.

• 한국식품영양학회지
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• 제22권4호
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• 한국식생활문화학회지
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• 제19권6호
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• pp.701-709
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• 2004

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of ail the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3a(p< .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p< .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were odor(of garlic, ginger and anchovy juice, etc) and too spicy in order Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51'Kimchi can be preserved for a long time' (p< .05) and 'Kimchi is a good side dish with cooked rice'.

• Journal of Astronomy and Space Sciences
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• 제15권1호
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• pp.139-150
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• 1998

남극 세종 과학기지에 설치된 페브리-페로 간섭 계를 사용하여 지구 열권의 OI $6300{\AA}$밤 대기광을 1997년 3월부터 9월까지 관측하였다. 세종 기지는 지리적으로 고위도($62.22^{\circ}S,\;301.25^{\circ}E$) 이지만 지자기 위치로는 중위도($50.62^{\circ}S,\;7.51^{\circ}E$)에 위치한다. 그러므로 이러한 세종 과학기지의 위치는 태양과 지자기 활동에 대해서 남반구의 열권 온도를 측정하기에 전략적인 위치에 있다. 우리는 고위도 열권에서 태양과 지자기 활동에 대한 효과를 알아보기 위해 F10.7과 Kp 지수와 상관하여 관측된 온도를 분석하였다. 관측기간 동안 태양 활동은 저조 기였다. 측정된 온도는 어느 정도의 계절적 변화를 보이면서 600~1000K 사이에 분포하였으며 반 경험 모델인 VSH과 경험 모델인 MSIS-86에 의해 예측된 값보다는 높은 결과를 나타냈다.