http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
A New High Power Factor ZVT-ZCT AC-DC Boost Converter
Naim Suleyman Ting 대한전기학회 2018 Journal of Electrical Engineering & Technology Vol.13 No.4
This paper introduces a new soft switched AC-DC boost converter with power factor correction (PFC). In the introduced converter, all devices are turned on and off under soft switching (SS). The main switch is turned on under zero voltage transition (ZVT) and turned off under zero current transition (ZCT). The main diode is turned on under zero voltage switching (ZVS) and turned off under zero current switching (ZCS). Meanwhile, there is not any current or voltage stress on the main devices. Besides, the auxiliary switch is turned on under ZCS and turned off under ZVS. The detailed theoretical analysis of the converter is presented, and also theoretical analysis is verified by a prototype with 100 kHz and 500 W. Also, the proposed converter has 99.8% power factor and 97.5% total efficiency at soft switching operation.
New Approaches of Inverse Soft Rough Sets and their Applications in a Decision Making Problem
Naime Demirtas,Sabir Hussain,Orhan Dalkilic 한국전산응용수학회 2020 Journal of applied mathematics & informatics Vol.38 No.3
We present inverse soft rough sets by using inverse soft sets and soft rough sets. We study different approaches for inverse soft rough set and examine the relationships between them. We also discuss and explore the basic properties for these approaches. Moreover we develop an algorithm following these concepts and apply it to a decision-making problem to demonstrate the applicability of the proposed methods.
Evaluation of collection efficiency of the Hi-Filter by comparing the shape of collecting plates
Naim Hasolli,Young Ok Park,Ho Kyung Choi 한국입자에어로졸학회 2007 Particle and Aerosol Research Vol.3 No.4
Collection efficiency of electrostatic precipitator is largely dependent on the collection area of collecting plates and the shape of discharge electrode. The shape of collecting plates and discharge electrode indicate the difference in overall collection efficiency and manufacturing cost. Installing corrugated plates as collecting electrode can contribute to the reduction of particle reentrainment, large collection area and lower manufacturing cost compared with the thin blade collecting plates. Final layout predicts the replacement of the corrugated plates by installing plain plates. The economic review of the cost competitiveness due to the shape of the collecting plates finding the optimum solution is subject of this study.
Naim, Amed 대한병원협회 1984 대한병원협회지 Vol.13 No.11
국민을 위한 복지제도의 운용에는 어느나라나 막론하고 지대한 관심과 이해가 교차되고 있는 듯 하다 나라마다 지향하는 정책방향이나 국가 재원에 의해 다소 차이는 있겠지마는, 국민 각자의 건강과 연계되는 의료복지 제도의 정착을 위한 보건비용조달체계는 제도운영의 묘와 함께 주요한 관심사라 하겠으며 나라마다 그 체재 또한 서로 상이할 것이다. 본 고는 이러한 견지에서 자연의 혜택으로 부를 누리는 "쿠웨이트"의 보건비용조달체제를 고찰하므로써 타국의 보건의료제도와 접해보는 기회를 갖고자 소개하는 바이다.
Naim Rashid,Wei Song,Jongmin Park,Hai-Feng Jin,이기세 한국공업화학회 2009 Journal of Industrial and Engineering Chemistry Vol.15 No.4
The characteristics of hydrogen production using immobilized cyanobacterium Microcystis aeruginosa were studied through a two-stage cyclic process. Immobilized cells were first grown photosynthetically under CO2 and light, followed by anaerobic H2 production in the absence of light and sulfur. M. aeruginosa was capable of generating H2 under immobilized conditions, and the use of immobilized cells allowed the maintenance of stable production and sped up the changes in culture conditions for cyclic two-stage operation. M. aeruginosa was also capable of utilizing exogenous glucose as a substrate to generate hydrogen and 30 mM concentration proved to be optimal. The externally added glucose improved H2 production rates, total produced volume and the lag time required for cell adaptation prior to H2 evolution. The rate of hydrogen evolution was increased as temperature increased, and the maximum evolution rate was 48 mL/h/L and 34.0 mL/h/L at 42℃ and 37℃, respectively. The optimal temperature for hydrogen production was 37–40℃ because temperatures higher than 42℃ resulted in cell death. In order to continue repeated cycles of H2 production, at least two days of photosynthesis under conditions with light, CO2, and sulfur should be allowed for cells to recover H2 production potential and cell viability.
THE STUDIES ON THE QUANTITY OF OXALIC ACID FROM LOCAL GARNISH VEGETABLES OF SOUTHERN THAILAND
Naim Laeni,Anat Chenea,Rosalee Romaeyah,Hameedah Musa 국제과학영재학회 2010 APEC Youth Scientist Journal Vol.2 No.-
Eating local vegetables is considered a habit in the life style of the people in the southern part of Thailand for a long time. Vegetables which can be found easily in the local. These vegetables are commonly eating raw or it could be served as garnish along with the food and sauce like spicy sauce or local preserved fish sauce (Boodoo). From the studied, some garnish vegetables contained oxalic acid that would precipitate to calcium oxalate which makes a significant contribution to urinary oxalate, and caused Kidney Stones disease and Gouty Arthritis. There are 5 parts of experiment: The first part is the study on the quantity of Calcium oxalate dregs from the reaction between calcium compounds with oxalic acid. We found that calcium hydroxide solution precipitated calcium oxalate with highest quantity. The second part is the study on quantity of oxalic acid from 33 kinds of garnish vegetables from southern Thailand. According to the experiment, the 6 kinds of vegetables which contain the most quantity of oxalic acid are Parkia javanica Merr. , Archidendron jiringa Nielson , Amaranthus lividus Linn. , Archidendron jiring , Parkia speciosa Hassk.,and Anacardium occidental L. respectively .In the third part is the study on the result of temperatures toward the reduced quantity of oxalic acid from 6 kinds of the ferment garnish vegetables. The result show that the higher temperatures the lower oxalic acid. The forth part and the last part of the experiment is the study on the effect of the Local preserved fish sauce (Boodoo) and Shrimp paste toward the quantity of oxalic acid in the 6 kinds of garnish vegetables above. The reduction of oxalic acid are 0.9938 %w/w, 0.9300 %w/w. respectively.