• 제목/요약/키워드: nut

검색결과 539건 처리시간 0.041초

태음조위탕(太陰調胃湯) 기원(基源), 변천과정(變遷過程) 및 구성원리(構成原理) (The Origin, Change of the time and Constructive principle of Taeumjowitang(太陰調胃湯))

  • 정용재;고병희;이의주
    • 사상체질의학회지
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    • 제21권2호
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    • pp.42-47
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    • 2009
  • 1. Objects : This paper was written in order to understand of Taeumjowitang(太陰調胃湯). 2. Methods : We analysis prescription's combination of Taeumin's experior diseases through pathology and new prescription in DongyiSuseBowonSasangChoBonKywun(東醫壽世保元 四象草本卷), DongyiSuseBowon GabObon(東醫壽世保元 甲午本), DongyiSuseBowon ShinChukBon(東醫壽世保元 辛丑本). 3. Results and Conclusions : 1) The origin of Taeumjowitang(太陰調胃湯) is BoPyeSaengMacTang(補肺生脈湯) which is combination of SaengMacSane(生脈散) and SanYakHwaWiJun(山藥和胃煎). 2) BoPyeSaengMacTang(補肺生脈湯) was changed to GilGyungSaengMacSan(桔梗生脈散) in DongyiSuseBowon GabOBon(東醫壽世保元 甲午本). GilGyungSaengMacSan(桔梗生脈散) was changed to HanDaYulSoTang(寒多熱少湯) and Taeumjowitang(太陰調胃湯) in DongyiSuseBowon ShinChukBon(東醫壽世保元 辛丑本). 3) Taeumjowitang(太陰調胃湯) is combination of BoPyeWonTang(補肺元湯) which help Exhale Dispersing Qi of Lung, and adlay(薏苡仁), dry nut(乾栗) and radish seed(羅葍子) which help Stomach Qi, calamus(石葍蒲) which regular Qi, ephedra(麻黃) which is exhale experior cold Qi.

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격자형 충진물을 이용한 충진탑내 기액상의 역류에 의한 물질전달과 수력학적 동특성 (Mass Transfer and Hydraulic Kinematic Character Using Lattices Packings by Countercurrent Flow of Gas-Liquid Phase in Packing Column)

  • 김장호;하상안
    • 한국해양공학회지
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    • 제2권2호
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    • pp.130-137
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    • 1988
  • This thesis introduced that character of a treatment technique for a mading synthetic resin Hifiow-Ring. The material system of packings make an experiment air$NH_{3}$/air$H_{2}SO_{4}$, $SO_{2}$-air/NaOH, $NH_{3}$-air/$/H_{2}SO_{4}$ under general conditions. Lattices packing compared with conventional packings was proved low pressure loss and high separation efficiency for high loading per trans unit. And an inflow materal tested for absorption and rectification, it made an experiment under a range regular temperature, low energy and small amount of money. That made possible in simple equation, volume material tranfer coefficient$\beta_{L}$ . a by absorption or $\beta_{V}$ .a calculated in all range loading. The peculiarity pressure loss $\Delta\;P/NUT_{ov}$ for Hiflow-ring contributed to a fall cost of energy, a grade number of a vacuum rectification and absorption calculation.

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수정된 유클리드 알고리즘을 이용한 RS부호화기/복호화기 설계 (Design of RS Encoder/Decoder using Modified Euclid algorithm)

  • 박종태
    • 한국정보통신학회논문지
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    • 제8권7호
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    • pp.1506-1511
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    • 2004
  • 디지털 통신망을 통한 정보 송수신시 전송로 상에서의 잡음으로 인해 데이터 블록에 발생하는 오류는 전체 통신 시스템의 성능 및 전송효율에 지대한 영향을 미친다. 설계된 RS 코드 복호기는 오류 위치 다항식과 오류평가 다항식을 구하기 위해 수정된 유클리드 알고리즘을 적용하였다. 본 논문에서 적용된 설계 구조와 알고리즘 계산 방식은 복호기 설계시 1개의 셀을 사용하여 면적을 최소화하고, 연산을 ROM과 병렬 구조로 구성하였기 때문에 높은 동작주파수에서 고속 동작을 실현 할 수 있을 것이라 기대된다. 본 논문에서 설계된 회로는 ModelSim과 Active-HDL 그리고 Synopsys Tool상에서 설계되었으며, Xilinx Virtex2 XC2V3000에 PNR시 slice 점유율은 28% 시스템 클럭 스피드는 45Mhz의 결과를 얻었다.

고 조리서에 수록된 만두의 종류와 조리법에 관한 고찰 -1600년대부터 1950년대까지 발간된 고 조리서를 중심으로- (A Study of the Types of Mandoo and Its Cooking Methods in the Old Cooking Books - Focused on the Old Cooking Books issued in 1600 to 1950 -)

  • 김기숙;이미정;한복진
    • 동아시아식생활학회지
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    • 제9권1호
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    • pp.3-16
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    • 1999
  • Motivated by a need to provide the basic data of standard recipes for Korean traditional food, Mandoo, this paper explores a historic research about the development of Mandoo classified by Mandoo-crust, Mandoo-filling, spice & condiment, garnish, size & shape and unit for measuring ingredients. The data for this study are obtained from the major old cooking books published in the period 1670-1957, such as ${\ulcorner}Eumsikdimibang{\lrcorner},$ ${\ulcorner}Leejogoongjoungyoritonggo{\lrcorner},$ and so on. The results of this study show that (1) starch, buckwheat flour and flour were used as Mandoo-crust and egg was added in order to improve cohesion, (2) cooked pheasant and beef were used as Mandoo-filling, (3) ginger had been used more generally than garlic as spice & condiment and later red pepper powder was added and pine nut was also widly used, (4) pan-fried meat, egg, and mushroom were used as garnish, (5) Mandoo of different kinds existed and had various sizes and shapes, (6) unit for measuring ingredients began to appear on printing in 1939. These findings provide us with opportunity, which leads to making the standard recipes for Mandoo so that anyone can easily have resources for cooking the traditional food, Mandoo.

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혼합 하중하에서의 고분자/거친금속 계면의 파손경로 (Failure Paths of Polymer/Roughened Metal Interfaces under Mixed-Mode Loading)

  • 이호영;김성룡
    • 한국재료학회지
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    • 제14권5호
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    • pp.322-327
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    • 2004
  • Copper-based leadframe sheets were oxidized in two kinds of hot alkaline solutions to form brown-oxide or black-oxide layer on the surface. The oxide coated leadframe sheets were molded with epoxy molding compound (EMC). After post mold curing, the oxide-coated EMC-leadframe joints were machined to form sandwiched Brazil-nut (SBN) specimens. The SBN specimens were used to measure the fracture toughness of the EMC/leadframe interfaces under mixed-mode (mode I + mode II) loading conditions. Fracture surfaces were analyzed by various equipment to investigate failure path. The results revealed that the failure paths were strongly dependent on the oxide type. In case of brown oxide, hackle-type failure was observed and failure path lay near the EMC/CuO interface with a little inclining to CuO at all case. On the other hand, in case of black oxide, quite different failure path was observed with respect to the distance from the tip of pre-crack and phase angle. Different failures occurred with oxide type is presumed to be due to the difference in microstructure of the oxides.

실내디자인의 지각적 프리젠테이션 방법의 특성에 관한 연구 (A Study on Characteristics of Perceptual Presentation Methods of Interior Design)

  • 이종란
    • 한국실내디자인학회논문집
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    • 제29호
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    • pp.265-272
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    • 2001
  • The perceptual presentation of interior design is to represent an interior space planned by a designer as if people see it in reality. The perceptual presentation methods that have developed are perspectives, full-scathe models, small-scale models, photography of models, video taping of models, computer images, computer animation, and virtual reality. The purpose of this study is to investigate limits of those perceptual presentation methods according to their characteristics. The methods have characteristics that are either static or dynamic and either monoscopic or stereoscopic. In terms of representing interior spaces and perceiving interior spaces, the dynamic characteristic is more helpful than the static characteristic because the dynamic characteristic provides consecutively changing views of interior spaces when people walk around within the spaces. The stereoscopic characteristic is more helpful than the monoscopic characteristic because the stereoscopic characteristic provides the binocular depth perception. Full-scale models, small-scale models, virtual reality that have dynamic and stereoscopic characteristics, are most effective. The next effective methods are video taping of models and computer animation that have dynamic and monoscopic characteristics. The last effective methods are perspectives and photography each of models that haute static and monoscopic characteristics. But the most effective methods can nut be said that those are perfect because each of them still has limits. Designers have to consider the limits of each perceptual presentation method to find a way that shows their designs most effectively. To develop the perceptual presentation methods of interior design, researchers should focus on the helpful characteristics that are dynamic and stereoscopic.

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MRAS 퍼지제어를 이용한 유도전동기 회전자의 시정수 추정 (Time Constant Estimation of Induction Motor rotor using MRAS Fuzzy Control)

  • 이정철;이홍균;정동화;차영두
    • 전력전자학회논문지
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    • 제10권2호
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    • pp.155-161
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    • 2005
  • 본 논문에서는 MRAS 퍼지제어를 이용한 회전자 시정수 추정 기법을 제안한다. 회전자 자속을 추정하는 방법은 기준모델과 적응 회전자 모델을 이용한다 이 두 모델은 MRAS의 형태로 구성되며 두 모델의 오차를 영으로 근접하게 제어한다. 두 모델의 파라미터가 정확하면 동일한 결과를 얻는다. 그러나 회전자 시정수의 추정이 정확하게 이루어지지 않으면 두 회전자 자속의 추정은 서로 다른 각도를 가지게 된다. 두 모델의 오차와 오차 변화분을 입력으로 퍼지 제어기를 이용하여 회전자 시정수를 추정한다.

표면처리별 S10T, 10.9HRC 고장력 볼트 세트의 체결 품질 연구 (The Joining Quality of High Strength Bolt, Nut and Washer Set (S10T & 10.9HRC) under the Surface Treatment Conditions)

  • 최윤오;석한길;홍현선
    • 한국표면공학회지
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    • 제48권3호
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    • pp.93-99
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    • 2015
  • This test focuses on the correlations between joining axial force at non-room temperature and at room temperature according to the surface treatment (Geomet, Dacro, Green Kote, Armore Galv.). The quality characteristics of the fastening axial force required by the KSB 2819 and EN14399-10 standards were discussed. Surface treatment was implemented to S10T and 10.9HRC sets of bolts under the same environmental factors. Development for the stabilization of the fastening axial force required by each standard should continually be enforced, and the fastening and storage in the field should be maintained at room temperature. Managing stabilization of torque enumerated data is required after application of surface treatment. It is concluded that, by conducting the test of applying surface treatment to effectively manage, each lot-specific rate of axial force at room temperature conditions should be maintained below the maximum 4.47%. The decline rate of axial force should be maintained under 2.15% maximum, and the standard deviation of the room temperature condition should be maintained below 0.5.

Determination of Seed Lipid and Protein Contents in Perilla and Peanut by Near-Infrared Reflectance Spectroscopy

  • Oh, Ki-Won;Choung, Myoung-Gyun;Pae, Suk-Bok;Jung, Chan-Sik;Kim, Byung-Joo;Kwon, Yil-Chan;Kim, Jung-Tae;Kwack, Yong-Ho
    • 한국작물학회지
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    • 제45권5호
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    • pp.339-342
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    • 2000
  • Near-infrared reflectance spectroscopy (NIRS) was used to estimate the lipid and protein contents in ground seed samples of perilla (Perilla frutescens Brit.) and peanut (Arachis hypogaea L.). A total of 46 perilla and 80 peanut calibration samples and 23 perilla and 46 pea. nut NIRS validation samples were used for NIRS equation development and validation, respectively. Validation of these NIRS equations showed a range of very low bias (-0.05 to 0.13 %) and standard error of prediction corrected for bias (0.224 to 0.803%) and very high coefficient of determination ($R^2$) (0.962 to 0.985). It was concluded that NIRS could be adapted as a mass screening method for lipid and protein contents in perilla and peanut seed.

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Alteration of Media Composition and Light Conditions Change Morphology, Metabolic Profile, and Beauvericin Biosynthesis in Cordyceps bassiana Mycelium

  • Hyun, Sun-Hee;Lee, Seok-Young;Park, Shin Jung;Kim, Da Yeon;Chun, Young-Jin;Sung, Gi-Ho;Kim, Seong Hwan;Choi, Hyung-Kyoon
    • Journal of Microbiology and Biotechnology
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    • 제23권1호
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    • pp.47-55
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    • 2013
  • Metabolic alterations of Cordyceps bassiana mycelium were investigated under the following culture medium and light conditions: dextrose agar supplemented with 0.5% yeast extract (SDAY) medium with light (SL), SDAY medium without light (SD), nut medium without light (ND), and iron-supplemented SDAY medium without light (FD). The levels of asparagine, aspartic acid, glutamic acid, glutamine, histidine, lysine, ornithine, and proline were significantly higher under SD and SL conditions. The levels of most of the alcohols, saturated fatty acids, unsaturated fatty acids, fatty acid esters, sterols, and terpenes were higher under the ND condition than in the other conditions, but beauvericin was not detectable under the ND condition. The FD condition was favorable for the enhanced production of aminomalonic acid, malic acid, mannonic acid, and erythritol. Thus, the metabolic characteristics of C. bassiana can be manipulated by varying the cultivation conditions, rendering this fungus potentially favorable as a nutraceutical and medicinal resource.