http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
고농도 중수소화 팔라디움(α'-PdDx) 의 저온영역 초음파 감쇄
조영신 대한금속재료학회(대한금속학회) 1990 대한금속·재료학회지 Vol.28 No.1
The ultrasonic attenuation of low temperature peaks in the PdD_(.67) has been studied. The peak is seen only for longitudinal waves, not for transverse ones, and it is observed only in the deuterides, not in the hydrides. The low temperature peak is correlated with relaxation phenomenon due to redistribution of LO phonons by ultrasonic waves. Ultrasonic attenuation of the PdD_(.67)H_(.02) sample was measured to see the influence of hydrogen in the PdD_(.67); the low temperature peaks of the PdD_(.67)H_(.02) and the PdD_(.67) do not show significant, difference within the limit of experimental error. Ultrasonic attenuations of the PdD_x(x=0.64-0.72) are decreased as the deutrium concentration increased.
조영신 한국물리학회 2004 새물리 Vol.49 No.1
중등학교 교과서에 학습용 스피커에 대한 탐구가 소개되어 있으나 실제 제작시에 출력 음압이 너무 작아서 학습에 어려움이 있다. 공통과학 교과서에 제시된 자료의 문제점들을 분석하였다. 제작과 학습이 용이하며 출력음압이 큰 학습용 스피커를 제작하여 그 특성을 연구하였다. 가장 효율적인 학습용 스피커는 도너츠형 네오디늄 자석 3개를 직립형으로 붙이고 전체 직류 저항이 8 $\Omega$이며 진동부분을 원뿔형으로 제작한 것이었다. 1000 Hz 싸인파의 입력에서 이 스피커의 정격 출력음압은 77 dB으로써 보통 크기의 중등학교 교실 내에 있는 모든 학생이 스피커에서 나오는 소리를 들을 수 있다. 만들어진 실험 안내서에 의하여 탐구 활동을 한 학생들의 반응과 문제점도 연구하였다. There are many diculties whin making loudspeakers a in common subject in science textbooks because the level of sound pressure is too low to hear. Thus, problems in describing how to make a loudspeaker are analyzed, a loudspeaker with a sound-pressure level was designed and examined. The best and most effective loudspeaker was made with three doughnut-shaped Nd magnets, an 8 voice coil and a cone-shape paper vibrator. The sound- pressure level of this working loudspeaker was a 77 dB, 1 Watt, 1,000 Hz sine wave signal at 1 meter from the speaker's front side. Everybody in a normal classroom can hear the sound from this working speaker. Student's response, as well as problems following the lab manual, were also examined.
식생활 라이프스타일과 메뉴 선택속성, 행동의도 간의 관계연구
조영신,강경태,신형철 관광경영학회 2018 관광경영연구 Vol.85 No.-
The purpose of this study is to analyze between food-related lifestyle, menu’s selection attributes and behavior intention. Among the non-probability sampling method, this study used convenient sampling method and distributed Google online survey questionnaires. The questionnaires were collected until August 8, 2018 and this study used 307 questionnaires on the statistics after excluding the questionnaire that cannot be used on the statistics. In this study, the sub-factors composing the food-related lifestyle were composed of health orientation, safety orientation, and convenience orientation. Also, menu's selection attributes was composed of nutrition, cooking method, and materials while behavior intention was set as the single factor. The study result showed that the health orientation had positive (+) influence on nutrition, cooking method. Also, in this study, the safety orientation had positive (+) influence on cooking method and material. On the other hand, convenience orientation had negative (-) influence on the cooking method. In this study, the menu's selection attributes’s sub-factors including nutrition, cooking method, and material had positive (+) influence on the behavior intention. Such result contributes on establishing marketing strategy for food service businesses and suggests implications on generalization of behavioral theory.