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다공성 (Ca,Mg)<sub>0.15</sub>Zr<sub>0.7</sub>O<sub>1.7</sub> 세라믹스의 제조 및 특성
김복희,김상희,최은실,Kim, Bok-Hee,Kim, Sang-Hee,Choi, Eun-Sil 한국결정성장학회 2011 한국결정성장학회지 Vol.21 No.2
다공성 $(Ca,Mg)_{0.15}Zr_{0.7}O_{1.7}$ 세라믹스를 제조하고 기공률 및 기계적 강도를 측정하여 SOFC 세라믹 지지체로서 응용 가능성을 조사하였다. 출발물질로 $ZrO(NO_3)_2{\cdot}2H_2O$를 선정하고 이를 이온 교환수에 용해하여 glycine을 첨가하여 glycine 연소법으로 $ZrO_2$ 분말을 합성하고 $800^{\circ}C$에서 하소하여 $ZrO_2$ 원으로 사용하였다. 합성한 $ZrO_2$ 분말, dolomite, 그리고 pore former로 carbon black을 혼합하고 $1200{\sim}1400^{\circ}C$로 소성하여 다공성 $(Ca,Mg)_{0.15}Zr_{0.7}O_{1.7}$ 세라믹스 소결체를 제조하였다. $(Ca,Mg)_{0.15}Zr_{0.7}O_{1.7}$ 세라믹스의 결정상은 단일상의 cubic상이었다. $1300^{\circ}C$ 에서 소성한 $(Ca,Mg)_{0.15}Zr_{0.7}O_{1.7}$ 세라믹 소결체는 carbon black의 양이 증가할수록 기공률이 32 %에서 55 %까지 증가하였으며 기계적 강도는 90 MPa로부터 30 MPa까지 감소하였다. [ $(Ca,Mg)_{0.15}Zr_{0.7}O_{1.7}$ ]ceramics was investigated for the application to SOFC ceramic supporter with high porosity and mechanical strength. $ZrO_2$ powder was prepared by combustion method with glycine using the solution of $ZrO(NO_3)_2{\cdot}2H_2O$ dissolved into deionized water and calcination at $800^{\circ}C$ Porous $(Ca,Mg)_{0.15}Zr_{0.7}O_{1.7}$ ceramics was prepared by sintering the mixture of prepared $ZrO_2$ powder, dolomite and carbon black at $1200{\sim}1400^{\circ}C$ for 1 h. The open porosity ofthe $(Ca,Mg)_{0.15}Zr_{0.7}O_{1.7}$ ceramics sintered at $1300^{\circ}C$ was over 30 % and increased linearly with the amount of carbon black. The crystal structure of $(Ca,Mg)_{0.15}Zr_{0.7}O_{1.7}$ ceramics consisted of single cubic phase. The open pore of this ceramics was connected continuously and distributed well on the whole. This ceramics sintered at $1300^{\circ}C$ showed the porosity from 32 to 55 % and mechanical strength from 90 MPa to 30 MPa with increasing the content of added carbon black.
광주지역 일부 대학생에서 식생활 요인과 스트레스 인지수준과의 상관관계
김복희,심방글,정은,Kim, Bok Hee,Shim, Bang Geul,Jeong, Eun 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5
The purpose of this study was to estimate the relationships between dietary factors and the stress perception levels of College students. A survey was conducted in June, 2010, targeting 332 college students in Gwangju. General environmental factors, stress perception levels, dietary behaviors, and dietary action guide performance of the subjects were evaluated by questionnaire, and food intakes was determined by the 24-hour recall method. The results are summarized as follows.: The score of frequency experiencing was $45.1{\pm}16.9$ for male students, and $47.0{\pm}16.7$ for female students. The importance scores were $50.8{\pm}18.5$ for males, and $53.3{\pm}18.7$ for females. The total score for dietary action guide performance was $39.6{\pm}7.2$ for males and $40.6{\pm}6.5$ for females. Nutrient intake levels were evaluated based on dietary reference intake (DRI), revealing energy intakes to be 68.5% EER in males and 73.9% in females. The mean intakes of nutrient were 54.2% RI for calcium, 73.6% RI for riboflavin, and 51.2% RI for vitamin C but 203.6% AI for sodium, which indicates an imbalance in nutrient intake. Analysis of the correlations between stress perception levels and dietary factors, scholarship achievements, financial problems, future problems, value senses, and family relationships revealed significant correlations with general environment factors, dietary behaviors, Dietary action guide performance, and nutrient intakes (p<0.05). The higher the stress perception levels of the students, the higher the energy, coffee and alcohol intake, which predicts that appropriate stress control in college students will lead to better dietary habits. It is expected that the results above will be used as basic data for the development of proper nutrition education programs and stress control strategies.
$Li_{2}O-Al_{2}O_{3}-SiO_{2}$계 저팽창 결정화 유리의 특성
김복희,고정훈,남오정,강우진,이창훈,Kim, Bok-Hee,Ko, Jung-Hoon,Nam, O-Jung,Kang, Woo-Jin,Lee, Chang-Hoon 한국결정성장학회 2009 한국결정성장학회지 Vol.19 No.2
저열팽창계수를 갖는 재료를 개발하기 위하여 $Li_{2}O-Al_{2}O_{3}-SiO_{2}$계 glass-ceramics를 제조하고 그 특성을 조사하였다. 이 계의 유리를 $775^{\circ}C$에서 2시간 가열하여 핵생성시키고 $825{\sim}900^{\circ}C$로 가열하여 2시간 결정화하였다. 결정화 유리의 결정구조는 단일상의 $\beta$-quartz solid solution($Li_{x}Al_{x}Si_{1-x}O_{2}$)이었고, 열팽창계수는 $25{\sim}300^{\circ}C$에서 $4.40{\times}10^{-7}{\sim}1.33{\times}10^{-6}K^{-1}$를, 그리고 $25{\sim}800^{\circ}C$에서는 $1.56{\times}10^{-6}{\sim}2.53{\times}10^{-6}K^{-1}$를 보였으며 저온 영역의 열팽창율보다는 고온 영역의 열팽창율이 더 높은 값을 보였다. 이 계의 결정화 유리의 기계적 강도는 결정화 온도에 의존하지 않고 대체로 110 Mpa의 높은 값을 보였다. The glass-ceramic of the $Li_{2}O-Al_{2}O_{3}-SiO_{2}$ system was investigated to develop the low thermal expansion materials. The glass of this system was heat treated at $775^{\circ}C$ for 2 h for nucleation and subsequently at $825{\sim}900^{\circ}C$ for 2 h for crystallization. The crystal structure of the glass-ceramic of this system was a single phase of $\beta$-quartz solid solution($Li_{x}Al_{x}Si_{1-x}O_{2}$). The thermal expansion of the glass-ceramic showed $4.40{\times}10^{-7}{\sim}1.33{\times}10^{-6}K^{-1}$ between $25{\sim}300^{\circ}C$ and $1.56{\times}10^{-6}{\sim}2.53{\times}10^{-6}K^{-1}$ between $25{\sim}800^{\circ}C$, higher than lower temperature range. The mechanical strength remained almost same at around high 110 MPa with heating temperature changes.
광주지역 일부 저소득층 여자노인에서 지역사회 영양중재 프로그램 적용에 따른 식행동 변화 및 영양상태 개선 효과
김복희,양지숙,계승희,이윤나,Kim, Bok Hee,Yang, Ji-Suk,Kye, Seung-Hee,Lee, Yoonna 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3
This study was conducted to measure the effect of a community-based nutritional intervention program on dietary behaviors and nutrient intakes of low-income elderly women in Korea. The subject of the study was a group of 88 elderly women using the free meal service in Dong-gu, Gwangju city in Korea. The study was carried out from April to July 2009, and the pretest, application of nutrition education, and post-test were applied in each stage. This community-based nutrition intervention program consisted of snack supplement and nutrition education provided three times a week and 36 times in total. The nutrition education was led by the nutritionists and professionals using various educational media. Snack supplement included were milk, soymilk, carrot juice, bread, yogurt, and bananas. The result of pretest showed that the nutrient intakes of the subjects were much below the Recommended Nutrient Intake (RNI) level of Dietary Reference Intake for Koreans. Comparison of the dietary behavior score and nutrient intakes before and after the nutritional intervention program indicated that the food behavior score increased from 3.1 to 5.6 (P<0.001) and intake of energy, protein, carbohydrate, thiamin, niacin, vitamin C, iron, and potassium of the subjects all increased significantly (P<0.05). Mean Adequacy Ratio (MAR) of their nutrient intakes was also improved from 0.53 to 0.64 (P<0.01). These results indicated that the nutrition intervention program conducted in this study was effective in improving dietary behavior and nutrient intakes of elderly women in local community.
광주지역 일부 초등학생에서 어린이 식생활실천지침 이행정도에 따른 영양소 섭취수준 비교
김복희(Bok Hee Kim),성미영(Mi Young Sung),이윤나(Yoon Na Lee) 대한지역사회영양학회 2011 대한지역사회영양학회지 Vol.16 No.4
This study was conducted to examine differences in nutrient intakes by the compliance with the Dietary Action Guide for Korean Children. The subjects included 343 elementary school students in Gwangju city. Compliance with the Dietary Action Guide for Children showed that 62.4% of subjects had breakfast everyday; 44.3% of subjects ate vegetables/fruits/milk and dairy products daily; 26.8% of subjects ate a variety of lean meats/fish/eggs/bean products daily; 32.9% of subjects enjoyed outdoor activity everyday and ate according to their energy needs; 40.2% of subjects chose healthy and nutritious foods for snack; and 15.5% of subjects avoided food waste. Intakes of most of nutrients including energy were significantly higher (p < 0.05) in those who complied with the Dietary Action Guide well. Also nutrient intakes had the positive correlation with the scores of Dietary Action Guide (p < 0.05). From these results, nutrient intakes of children were significantly influenced by dietary factors suggested in the Dietary Action Guide for Children. In addition, the results also confirmed that good food behaviors were indispensible to maintaining a proper nutritional status. Based on these results, good food behaviors and practice were critical to secure good health and proper nutritional status for children, and that nutrition education should be strengthened in school as well as at home. (Korean J Community Nutr 16(4) : 411~425, 2011)