• 한국식품과학회지
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• 제22권3호
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• pp.312-318
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• 1990

두유제품을 저장하는 동안 단백질 등의 침전과 지방질의 크림층이 분리되는 현상에 미치는 두유제조 조건의 영향을 검토하기 위해서 분쇄, 균질처리 및 열처리조건이 두유의 현탁안정성에 미치는 영향을 조사하였다. 먼저 $20^{\circ}C$의 물로 마쇄한 것을 blanching시 온도에 반비례하여 질소 용해도지수가 현저히 감소하였으나 $80^{\circ}C$의 물로 마쇄하는 경우 그 감소폭이 $20^{\circ}C$의 경우보다 적었다. 침지 대두를 분쇄하여 단백질 입자가 $53{\mu}$에서 $8{\mu}$으로 작아질수록 침전량이 감소하여 두유의 현탁안정성이 증가하였고 균질처리를 1회한 것보다는 2회 반복처리 한 것이 안정성이 증가하였으며 1회 처리시는 입자의 크기에 따라 차이가 심하였지만 2회 처리시는 그 차이가 감소되었다. 균질처리시 1단계 처리압력이 $200kg/cm^2$까지는 안정성이 증가하였고 팜유를 첨가하여 균질처리를 할 때의 온도가 $80^{\circ}C$까지 온도를 높일수록 안정성이 증가하였다. 두유제품을 살균할 때 열처리온도가 $120{\sim}125^{\circ}C$에서 30분 이상 열처리시에는 안정성이 급격히 감소되었다.

• 대한가정학회지
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• 제19권2호
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Imaging Science in Dentistry
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• 제37권1호
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• pp.53-59
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• 2007

Purpose : Bone mineral density (BMD) and bone microarchitecture are important determinants for bone strength. Recently micro-CT have provided possibilities for measuring a variety of structural indices to characterize bone microarchitecture. The objective of this study was to compare the BMD and micro-CT parameters with Young's modulus calculated by finite element analysis (FEA) for the evaluation of bone strength. Materials and Methods Bone specimens were obtained from the 18 female rabbits aged 16 weeks. Of those, 36 samples (right and left femur) were selected for 3D micro-CT analysis $(ANT^{TM},\;SKYSCAN,\;Belgium)$ and BMD by PIXlmus 2 (GE Lunar Co. USA). Five microstructural parameters of micro-CT, such as trabecular thickness (Tb.Th), bone specific surface (BS/BV), percent bone volume (BV/TV), structure model index (SMI) and degree of anisotropy (DOA) were studied. Young's modulus was obtained by software program (ANSYS 9.0, ANSYS Inc, Canonsburg, PA) based on micro-CT three dimensional images. Results : Young's modulus assessed by FEA correlated significantly with Tb.Th, BV/TV, BS/BV and SMI respectively. Young's modulus showed higher correlation with these rnicrostructural parameters of micro-CT than BMD. Microstructural parameters except DOA showed significant correlations within the examined group. Conclusion The microarchitectural parameters o( micro-CT and BMD represented some informations in the evaluation of bone strength assessed by FEA.

• 한국광학회지
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• 제13권6호
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• pp.521-529
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• 2002

본 연구에서는 삼차원 공간상에서 절대 좌표를 측정하기 위한 부피 간섭계의 오차원인을 분석하고 각 오차원인이 최종 결과에 미치는 영향을 계산했다. 계산결과 광검출기 배열의 비선형성, 압전소자의 비선형성, 광섬유 내부의 온도변화 둥이 오차의 주요 원인임을 알 수 있다. 제안된 간섭계의 성능을 실험적으로 검증하기 위해 분해능 측정 및 이차원 광학식 스케일과의 비교를 수행했다. 또한 간섭계의 성능을 좀 더 엄밀하게 검증하기 위해 자가보정법을 적용해서 공간상에서 간섭계가 갖는 계통오차를 추출했으며 60mm$\times$60mm$\times$20mm공간에서 최대오차 1 $\mu\textrm{m}$ 이하를 얻었다.

• Nuclear Engineering and Technology
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• 제48권4호
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• pp.847-858
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• 2016

An overview is given on the work of the Laboratory of Nuclear Energy Systems at ETH, Zurich (ETHZ) and of the Laboratory of Thermal Hydraulics at Paul Scherrer Institute (PSI), Switzerland on tight-lattice bundles. Two-phase flow in subchannels of a tight triangular lattice was studied experimentally and by computational fluid dynamics simulations. Two adiabatic facilities were used: (1) a vertical channel modeling a pair of neighboring sub-channels; and (2) an arrangement of four subchannels with one subchannel in the center. The first geometry was equipped with two electrical film sensors placed on opposing rod surfaces forming the subchannel gap. They recorded 2D liquid film thickness distributions on a domain of $16{\times}64$ measuring points each, with a time resolution of 10 kHz. In the bubbly and slug flow regime, information on the bubble size, shape, and velocity and the residual liquid film thickness underneath the bubbles were obtained. The second channel was investigated using cold neutron tomography, which allowed the measurement of average liquid film profiles showing the effect of spacer grids with vanes. The results were reproduced by large eddy simulation + volume of fluid. In the outlook, a novel nonadiabatic subchannel experiment is introduced that can be driven to steady-state dryout. A refrigerant is heated by a heavy water circuit, which allows the application of cold neutron tomography.

• 한국생활과학회지
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• 제17권5호
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• pp.1001-1013
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• 2008

The purpose of this study were to make clear the actual state of indoor air quality by cooling in private institute classrooms and to analyze influencing factors on indoor air quality. The measurements of physical elements and observations of architectural characteristics and living conditions were carried out in each 1 classroom of 5 private institutes. Measuring elements were indoor temperature, relative humidity, $PM_{10}$, HCHO, CO, and $CO_2$ concentration. As results, the averages of indoor temperature each classroom were $21.7\sim28.1^{\circ}C$. 3 classrooms were lower than the Maintenance standard($26\sim28^{\circ}C$) of School Health Law. The means of relative humidity were 48$\sim$63%, all classrooms were ranged within the standard(30$\sim$80%). The means of $PM_{10}$ concentration were 2.1 $\sim$ 17 $\mu g/m^3$, all classrooms were kept within the standard(100 $\mu g/m^3$). The means of HCHO concentration were 0.02$\sim$0.16 ppm, 2 classrooms were exceed the standard(0.1 ppm). The means of CO concentration were 1.4$\sim$3.6 ppm, all classrooms were kept within the standard(10ppm). The means of $CO_2$ concentration were 1,593$\sim$3,819 ppm, all classrooms were exceed the standard(1,000ppm). The results of analysis on influencing factors of the physical elements are as follow; the air conditioner set of temperature, personal necessities like hair spray, teacher's smoking in corridor, windows and doors opening time, the number of students, and volume of classroom.

• 대한화학회지
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• 제44권6호
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• pp.556-562
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• 2000

간접 요오드화법의 UV 검출을 이용한 흐름주입분석에 의한 아염소산 이온의 정량에 관하여 연구하였다. 산성 조건하에서 아염소산은 요오드화 이온을 요오드로 산화시키고 자신은 염화 이온으로 환원된다. UV 370nm에서 노란 색으로 발색된 요오드의 흡광도를 측정하여 아염소산 이온을 간접적으로 정량 하였다. 흐름주입분석-UV검출 장치를 이용한 무기성 소독부산물인 아염소산 이온을 선택적으로 정량하기 위한 분석 인자로서 혼합 및 반응코일 길이, 산성 용리액의 pH, 요오드화 이온의 농도, 주입고리부피, 반응 온도, 유속을 최적화 하였다. 조제수로부터 산화제나 방해 물질들을 제거하기 위한 가리움제를 조사하였다. 아염소산 이온에 대한 0.002~0.2 mg/L의 선형 농도 범위에서 검정곡선은 0.999이상의 상관계수를 나타내였다. 아염소산 이온의 검출한계는 0.18 ${\mu}g/L$이었다.

• 한국식품조리과학회지
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• 제32권2호
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• pp.178-187
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• 2016

Purpose: This study investigated the quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Methods: The pH, volume, and spreadability of the dough and moisture content, color, texture and sensory evaluation of the Jeungpyun were performed. Results: The results showed that the pH of the dough decreased in all sample groups with the lapse of fermentation time, and ultimately revealed a pH ranging from 4.55-4.65. The spreadability of the dough significantly decreased as the substitute amount of the brown rice flour increased; the sample group with 1% sea tangle powder showed a significantly larger spreadability than the sample group with 2% sea tangle powder (p<0.05). The moisture content in the Jeungpyun showed a significantly lower result as the substitute amount of brown rice flour increased (p<0.05). Lightness (L) was reduced as the substitute amount of brown rice flour increased, and redness (a) and yellowness (b) also appeared to increase. As a result of measuring the texture, the 50% sample group with a high substitute rate of brown rice flour was observed to have high characteristics of hardness, gumminess and chewiness, and was low in cohesiveness. The result of the acceptance test showed that the sample group that substituted 25% brown rice flour and added 1% sea tangle powder was evaluated to have a significantly higher acceptance than the sample group that added 2% sea tangle powder in terms of color, texture and overall acceptance. Conclusion: The result of the acceptance test showed that the sample group that substituted 25% of brown rice flour and added 1% of sea tangle powder showed higher tendency in all acceptance attributes than the sample group that did not substitute the brown rice flour to show the possibility of developing the Jeungpyun with brown rice.

• Composites Research
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• 제24권6호
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• pp.7-11
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• 2011

우레탄 수지 첨가에 의한 다이니마/비닐에스터 복합재료의 방탄효과 향상을 고찰하였다. 첫째로 우레탄 수지와 비닐에스터 수지를 스프레이 코팅하여 프리프레그를 제조하였으며, 수지함량을 21%로 조절하였다. 또한 혼합수지를 스프레이 코팅과 필름코팅으로 비교를 위한 프리프레그를 제조하였다. 그 다음 이들을 상온에서 1-2시간, 그리고 필요시 $100^{\circ}C$ 30분 정도 건조시켰다. 이들 프리프레그를 24층 적층한 다음 $120^{\circ}C$에서 5분 동안 정치 시킨 후 25분 동안 150 $kg/cm^2$ 압력하에서 경화 시켰다. 모의 파편탄(17 gr)을 이용하여 이들 복합재료의 방탄성능($V_{50}$)를 측정하였으며, UP127 및 EB8200으로 제조된 시편은 XSR10으로 제조된 시편에 비하여 각각 6.5 및 9.0 % 향상된 값을 보였다.

• 대한치과기공학회지
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• 제33권1호
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• pp.25-35
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• 2011

Purpose: There are some advantages of the acrylic resin denture base ; appropriate strength, volume safety, simple processing apparatus, and low cost. But, it have a weakness for fracture by intense pressure or shock. However, the repairs for resin denture base are possible using various materials and techniques. There is a few studies in repairs for resin denture base, but not clinical researches. And there is no studies in absorbed saliva into the region of fracture and bond strength. This study is to observe re-bond strength of resin denture base after repairing under saliva absorption. Methods: The samples were made of heat curing resin and the rectangular parallelepiped specimens which were 50mm long, 10mm wide and 3mm high. The four different groups immersed in the artificial saliva for 2 weeks were prepared, 1) no repaired control samples, 2) immediately repaired samples, 3) repaired samples after 1 day dry, and 4) repaired samples after 3 days dry. The prepared samples were repaired by two different curing materials, self curing resin and heat curing resin method. Each groups composed of 10 specimens were experimented with the three point bending tests for bonding strength measuring Results: There were under condition absorbed in the artificial saliva and repaired by self curing resin method, repaired specimens after 1 day and 3 days dry groups had higher values of bonding strengths than control group, and bonding strengths of immediately repaired samples were similar to those of control samples (p<0.05). There were under condition immersed in the artificial saliva and repaired by heat curing resin method, immediately repaired samples showed similar values to bonding strengths of control groups, and repaired samples after 1 day and 3 days dry groups were lower than those of control group (p>0.05). Conclusion: In this study, the repairs for resin denture base were remarkably high values of bonding strengths than those of the past, and showed that have stable bonding strengths independent of saliva absorption of denture base, so present repairs for resin denture base can be performed, regardless of saliva conditions.