Catalytic oxidation of hydrogen at nanocrystalline palladium surfaces

Oh, Chanick,Hong, Kwan Soo,Lee, SangGap,Park, Chung-hyun,Yu, Insuk IOP Pub 2006 Journal of physics, an Institute of Physics journa Vol.18 No.13

<P>We studied hydrogen adsorption onto the oxidized nano-palladium surface using <SUP>1</SUP>H NMR. In the α phase, the incoming hydrogen molecules dissociate and form OH<SUB>ad</SUB>. We confirm that the <img SRC='http://ej.iop.org/images/0953-8984/18/13/001/cm210477ieqn1.gif' ALIGN='MIDDLE' ALT='\mathrm {OH_{ad}} \rightarrow \mathrm {H_2O}(\uparrow) '/> transformation occurs during the α–β phase transition by observing a decrease in OH<SUB>ad</SUB> resonance intensity.</P>

우리나라 價格政策의 限界性에 관한 硏究

吳壽賢 숙명여자대학교 경제연구소 1982 論文集 Vol.11 No.-

During the past two decades from 1962 to 1981 Korean economy has experienced a startling development. The gross national product increased at an annual average rate of 8.4 percent during above period. And the exports increase at an average rate of 37.4 percent, the money supply increased at 27.3 percent, the gross investment ratio was 24.8 percent, the annual import ration was 22.5 percent, the manufacturing production ratio increased at 19.0 percent, and the price index and the national saving ratio increased at an annual average rate of 16.9 percent. In a rapidly changing situation, it has become increasingly important to the policy maker and investors to keep up with new developments in industry in order that they may visualize their proper course of action. But there are limitations in Korean economy system. After the Five-Year Economic Development Plan during the past two decades, Korean economy marched into the "Take-Off" stage, but we had experienced so many kinds of "growth pain". In connection with our immediate need, we have keep our eyes on the limitation of price control and its current situation as well as the likely direction of its future development. I started with the Korean price policy and the problems for the economic development in the first chapter and dealed with the limitation of economic variables in relation to the optimum condition. After approaching to the economic growth and the change of price index in the third chapter, I analyzed the limitation of saving ratio relation to the limitation of investment in Korea. In the fourth chapter, I research for the problem of cost-push, the limitation of income policy, and the limitation of the aggregate demand policy in connection with the price policy. And I reached at the final conclusion of the limitation of price policy in Korea.

일반적인 Lattice 구조의 적응 IIR 필터 설계에 관한 연구

오현철,김윤상,안두수 成均館大學校 科學技術硏究所 1998 論文集 Vol.49 No.2

An adaptive joint-process IIR filter with generalized lattice structure is implemented by modifying the conventional lattice filter and making an adaptive algorithm in a system identification problem. LMS algorithm used to estimate of the error-surface gradient to update the filter coefficient.

건톳 제조에 관한 연구

오명철,정창화,오창경,송대진,김수현 濟州大學校 産業技術硏究所 1999 산업기술연구소논문집 Vol.10 No.1

김치의 N-Nitrosamine 오염

오창경,오명철,송대진,김수현,Hotkchiss, J. H. 濟州大學校工科大學産業技術硏究所 1999 尖端技術硏究所論文集 Vol.10 No.1

김치 발효중 Ν-nitrosamine의 함량 변화 및 오염 출처에 대한 연구를 수행한 결과, 식품에서 흔히 발견되는 NDMA와 NDEA가 검출되지 않은 반면, 13종의 미확인 Ν-nitrosamine이 검출되었으며, 이들은 모두 Ν-nitrosamines으로 동정되었다. 이들은 주로 배추와 일부 멸치 젓갈에서 유래된 것이었다. 김치 발효 초기에는 배추에서 유래된 Ν-nitrosamine들이 감소되었으며, 발효 말기에는 일부 Ν-nitrosamine이 미량 증가되었다. Changes in Ν-nitrosamines during Kimchi fermentation were investigated. Thirteen unknown Ν-nitrosamines were detected during Kimchi fermentation, but Ν-nitrosaminethylamine(NDMA) and Ν-nitrosaminethylamine(NDEA) were not. Most of these Ν-nitrosamines were originated from chinese cabbage and some of from fermented anchovy sauce. The content of Ν-nitrosamines decreased remarkably at the initial stage of fermentation, but increased slightly at the final stage.

감귤류 종자 추출물의 N-nitrosodimethylamine 생성억제에 관한 연구

오혁수,안용석,나임순,오명철,오창경,김수현 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

The effect of inhibition on N-nitrosodimethylamine (NDMA) formation by methanol extracts from 6 kinds of citrus seed (Citrus sunki, Citrus natsudaidai, Citrus suleata, Citrus tangerina, Citrus grandis and Citrus obovoidea) were investigated. The contents of moisture, crude protein, crude fat, carbohydrate, ash, flavonoid and totat phenol in citrus seeds were 4~6, l1~15, 32~46, 22~45, 2~4%, 12~24mg% and 53~133㎎%, respectively. The solid contents and yield of citrus seed extracts were 0.8~1.0 and 0.7~1.1%, respectively. Nitrite-scavenging activity by methanol extracts from citrus seeds increased with increasing extract dosage. Furthermore, the nitrite scavenging activity was pH dependent being the highest at pH 1.2 (42.7~96.9%) and the lowest at pH 6.0 (19.9~62.6%). Scavenging effects of nitrite by reaction time showed high effects under 3hr reaction time. The inhibition effect of NDMA formation by the citrus seed was strengthened as the amount of extract increased. The inhibition rate of methanol extracts from citrus seeds on NDMA formation showed 1.2~39.8%, 21.3~60.1% and 47.4~94.0%, according to add 1, 3 and 5㎖, respectively. Therefore, the inhibition effect of NDMA formation by the citrus seed was strengthened as the concentration of extract increased.

금연과 관련된 개인의 특성, 경험, 그리고 인지ㆍ감정요인들이 금연행동 계획수립 및 실천에 미치는 영향 분석 : Pender의 개정된 건강증진 모형 적용

오현수 성인간호학회 2001 성인간호학회지 Vol.13 No.2

This stuffy was conducted to examine if the revised HPM was appropriate to explain smoking quitting behavior A convenience sample of 400 college students enrolled in the universities located in Seoul and Kyunggi-Inchon province was selected. According to the study results. smoking-specific cognitions and affect included in the study could significantly explain commitment to a plan to quit smoking which was one of the behavioral outcomes in the revised HPM. The study result showed that among predictors, smoking-rebated affect, Perceived benefit of quitting smoking, and perceived self-efficacy significantly explained commitment to a plan to quit smoking, but perceived barriers and interpersonal influences did not. The model for smoking quitting behavior formulated with smoking-specific cognitions and affect was statistically significant and the model explained 48 percent of variance in smoking quitting behavior. More specifically, it was shown that among smoking-specific cognitions and affect, only smoking-related affect, interpersonal influences, and perceived self-efficacy were the significant predictors to explain smoking quitting behavior. Smoking-related affect was the most important variable to explain smoking quitting behavior, followed by peiceived self-efficacy. However, the influence of commitment to a plan to quit smoking on smoking quitting behavior was not statistically significant. Lastly, the model for smoking quitting behavior formulated with individual characteristics and experiences could explain 13 percent of the variance in behavior to quit smoking. Although the model is statistically significant, only the number of influence on behavior to quit smoking, whole the remaining variables did not.

금연행위와 관련된 개인적 특성 및 경험과 인지 및 감정 사이의 상호관련성 분석

오현수 성인간호학회 2001 성인간호학회지 Vol.13 No.3

The Purpose of the study was to examine if individual characteristics and experiences related to smoking behavior identified from the literature were significantly associated with behavior-specific cognitions and affect in the same way as presented in Pender's Revised Health Promotion Model(Pender, 1996). The subjects selected for this study were 400 college students enrolled in more than 10 colleges located in Seoul and Kyunggi-Inchon province. According to the study results, personal factors (i.e.. perceived health status, the past history of disease, and symptoms related to smoking) and related behavior (i.e., the degree of alcohol consumption, and exercise) are significantly associated with behavior-specific cognitions and affect (i.e., perceived barriers to smoking cessation, perceived self-efficacy, and perceived benefits of smoking cessation). The canonical correlation between two groups of variables was .59. and it turned out to be statistically significant. Thirty-four percent of variance of the relationship between two group of variables was explained by two canonical variates which turned out to be significant in the study results. The result could be interpreted from the view of psycho-social area as follows : overall, this study includes important variables which explain the association between two groups of variables.

STWS를 이용한 최적추종 제어기 설계

吳顯哲,金潤相,安斗守 성균관대학교 1998 학술회의지원논문목록집 Vol.1998 No.-

This paper presents a design method of optimal tracking controller and reduced-order obsercer for time invariant comtinuous system using STWS(single term Walsh series). In optimal control, it is well known that the design problem with quadratic performance criteria often involves the determination of time varying feedback gain matrix by solving the matrix nonlinear Riccati equation and of command signal by solving the intergral equation, which makes design procedure quite difficult. Therefore, in order to resolve this problem this paper introduces STWS. In this paper, the time-varying feedback gains and command signals are determined by piecewise constant gains which can be easily determined by algebraic equation using STWS.

肉類의 焙燒 방법에 따른 N-nitrosamine 含量에 關한 硏究

오명철,오창경,김수현 濟州大學校工科大學産業技術硏究所 1995 尖端技術硏究所論文集 Vol.6 No.-

소갈비, 돼지갈비 및 통닭을 가스렌지와 숯불로 焙燒한 후 배소 전후의 N-nitrosamine과 그의 전구물질인 TMAO, TMA, DMA, nitrate 및 nitrite의 함량을 측정하였다. TMAO-N, TMA-N 및 DMA-N은 배소 전후 모든 시험구에서 뚜렷한 변화가 없었으며, 그 함량은 각각 N.D∼0.76 mg/kg, N.D∼2.57mg/kg 및 0.02∼0.60mg/kg 범위였다. 배소 후 nitrate-N는 감소하였고, nitrite-N는 증가하였으며, 그 함량은 각각 4.0∼6.7mg/kg 및 0.7∼3.2mg/kg 범위였다. N-nitrosamine은 배소 후에 NDMA가 5.9∼20.9 ㎍/kg, NDEA가 0∼3.0㎍/kg으로 검출되었다. The contents of N-nitrosmines and its precursors such as TMAO-N, TMA-N, DMA-N, nitrite-N and nitrate-N after broiling of beef-ribs, pork-ribs and chicken upon gas range and charcoal fire were investigated. The contents of TMAO-N, TMA-N and DMA-N no changed in all tested meats before and after broiling, and were in the range of N.D∼0.77mg/kg, N.D∼2.57mg/kg and 0.02∼0.60mg/kg, respectively. Nitrate-N discreased and Nitrite-N increased after broiling, and the contents were in the range of 4.0∼6.7mg/kg and 0.7∼3.2mg/kg, respectively. N-nitrosamines detected NDMA and NDEA in the broiled meats, and the contents were in the range of 5.9∼20.9㎍/kg and 0∼3.0㎍/kg respectively.