旋削時 떨림振動抑制用 動吸振器에 관한 硏究

成洛元,安贊祐,金賢洙 東亞大學校 大學院 1984 大學院論文集 Vol.8 No.2

This searched for conditions of the optimum absorber to eliminate the chatter vibration by the computer and its effects were confirmed experimentally. The results are as follows. 1. The amplitude ratio of workpiece according to mass ratio was obtained in the optimum absorber by computer. 2. The forced frequency ratio at maximum amplitude ratio according to mass ratio was obtained in the optimum absorber by computer. 3. By direct contact between workpiece and absorber the effects on the elimination of chatter vibration were confirmed.

태권도 겨루기 준비자세에 따른 앞돌려 차기 시간의 분석

丁局鉉,鄭樂喜 韓國體育大學校 1997 論文集 Vol.20 No.-

This study was under taken to identify the speed times among Free fighting stance Knee joint straighted stance, Knee joint bented stance, and Bouncing stance in TaeKwon-Do, by utilizing a high-speed camera(HSV 200 made from NAC Company in Japan), which will be able to take 200 frames per second. The 15 subjects employed for this study were selected form the Korean National TakKwon-Do players in 1995. In order to accomplish the purpose of this study, The data were analyzed with One-way ANOVA to determine the speed time of each stance. The results showed that there were statistical differences between the four stances each other. Therefore, to test the differences, Scheffe-test foe post-hoc comparisons was applied to the four dependent variables. The results of the study were as follows: 1. The Knee joint bented stance is the fastest motion(0.571 sec). 2. The Free fighting stance is the 2nd fastest motion(0.626 sec). 3. The Bouncing stance shows the 3rd rank of the fast motion(0.627 sec). 4. The last rank of the stance motion is the knee joint straighted stance(0.654 sec). According to the above-mentioned results, the implications of the study suggest that the Knee joint bented stance and the Bouncing stance will be applicable to the competition effectively, and especially, the Knee joint bented stance will be beneficial against the count-kick in the competition.

김소월 시에 나타난 자연의 양상

신현락 한국교원대학교 한국어문교육연구소 1997 한국어문교육 Vol.6 No.-

김달진 시에 나타난 자연과 생명

신현락 한국교원대학교 한국어문교육연구소 1998 한국어문교육 Vol.7 No.-

퍼지 모델에 기초한 게인 스케쥴링 최적제어기의 설계

안현식,성영락 국민대학교 생산기술연구소 2003 공학기술논문집 Vol.26 No.-

This paper presents an LQR design method for nonlinear multi-variable systems using fuzzy model-based gain scheduling. For the design of LQR, the nonlinear system is first represented by Takagi- Sugeno’s(T-S) fuzzy model. In T-S fuzzy model, nonlinear system is represented by a set of linear models, and the stability of control system is analyzed. The proposed gain scheduling LQR is applied to the nonlinear inverted pendulum system, and it is illustrated by simulations that the control performance of the proposed method is better than the existing fuzzy optimal method.

經脈體系의 形成과 發展에 關한 硏究(Ⅰ) : 『 十一脈灸經』과 『靈樞』를 중심으로 Focusing on 'Shi-yi-mi-jui-jing(十一脈灸經)' and 'Ling-shu(靈樞)'

孫光洛,朴炫局 동국대학교 한의학연구소 1997 東國韓醫學硏究所論文集 Vol.6 No.1

오늘날의 經絡體系는 『靈樞ㆍ經脈』을 표준으로 삼아 이론을 전개하고 있다. 그러나 馬王堆漢墓出土醫書가 발굴되어 종래의 경락체계에 수정을 가할 필요성이 생기게되었다. 『足脣十一脈灸經』과 『陰陽十一脈灸經』은 서로 演變된 것이 아니고 각자 독립적으로 발전되어 『靈樞』의 경맥이론에 영향을 끼치게 되었다. 즉 向心脈系와 循環脈系로 형성되어 『靈樞』에 반영되었다. 따라서 이러한 과정을 추구한 것이 본 논문에서 전개한 중심과제이다. Today's meridian system is revealing the theory made after the standard of 'Ling-shuㆍJing-mai(靈樞ㆍ經脈)’. But after excavating 'Ma-Wang-dui(馬王堆)'s' medical books from his 'Han(漢)' Dynasty tomb, there had to be some adjustments made concerning the former meridian system. 'Shi-yi-mai-jiu-jing(足脣十一脈灸經)' and 'Yin-yand-shi-yi-mai-jiu-jing(陰陽十一脈灸經)' are not related and each of them was developed independently and influenced by the Meridian Pluse Theory of 'Ling-shu(靈樞)'. According1y, the leaning toward heart pluse system and the circulating pulse system were formed and 'Ling-shu(靈樞)' was influenced by this. Therefore, investigating these processes thoroughly is the main subject stated in this thesis. The occupying percentage of the'leaning toward heart pluse system(向心脈系)' and the 'circulating pluse system(循環脈系)' in each section is one-sided to the leaning toward heart pluse system. However, today's 'Jing-mai system(經脈?系)' is developed focusing on'Jiug-mai(經脈)'. The reason for this should be investigated by using the medical history of acupuncture & moxibustion. Analongizing roughly, from the time after five transfer points of 'Ben-shu(本輸)' was absorbed into 'Jing-mai(經脈)' as only the main meridians of the traditional 'Meridian Point(經穴)' and couldn't seem to realize the true self of the original 'Ben-shu(本輸)'. Therefore, various misunderstandings might have occured in clinic, basal narusis, and antiquity of the influcnced preconception of 'Jing-mai(經脈)' being first.

효소적 방법으로 제조된 키토산 올리고당의 첨가에 따른 김치의 숙성 및 저장 기간 연장에 관한 연구

임현수,김진만,유은정,최명락 여수대학교 1998 論文集 Vol.13 No.2

효소로 처리된 키토산 올리고당의 첨가에 의한 김치의 숙성 기간 연장 효과를 알아보기 위하여 배추김치에는 0.2-0.4%, 2일째에 0.4%를 첨가하여 20℃에서 10일간 관찰한 결과 0.2% 첨가시 대조군에 비해 2일, 0.4% 첨가시는 4일, 2일째에 0.4%를 첨가한 경우는 8일 이후로 연장 효과가 2-4배 있었으며, 0.4% 이상에서는 미생물 생육자체가 억제되므로 풍미 및 유기산의 생성을 고려할 때 2일째 첨가된 0.4%가 젖산균의 수는 어느정도 유지하면서 stationary phage를 연장시킴으로서 더 좋은 결과를 나타냈다. 갓 김치의 경우 0.1%-0.5% 첨가시 대조군에 비해 1.2-1.4배의 연장 효과가 있어서 배추 김치에 비해서는 낮은 효과를 나타냈다. 따라서, 효소로 처리된 키토산 올리고당의 첨가에 의해 배추 김치는 2-4배의 연장 효과, 갓김치는 1.2-1.4배의 연장 효과를 나타내어 미생물 증식 억제에 의한 김치의 숙성 및 저장 기간 연장 효과를 기대할 수 있었다. To prolong the fermenting and preservation period of Kimchi, chitosanoligosaccharide was prepared by chitosanase. Various concentrations of chitosanoligosaccharide were added into Chinese cabbage Kimchi and Gat Kimchi. Chinese cabbage Kimchi was formulated with various chitosanoligosaccharide concentrations(0.2-0.4%) and fermented at 20℃. And Gat Kimchi was prepared with various chitosanoligosaccharide(0.1-0.5%) concentrations during 26 days at 4℃. In this results, the fermentation period was increased 2-2.5 and 1.2-1.4 folds more than control(0% of chitosanoligosaccharide) for Chinese cabbage Kimchi and Gat Kimchi, respectively. Conclusively, adding of chitosanoligosaccharide into Kimchi significantly prolonged the fermentation and preservation period.

다핵균 및 단핵균으로부터 고protease 생산균주의 Screening

송상호,임현수,최명락,유은정,김성영 여수대학교 1998 論文集 Vol.13 No.2

4 multinucleate and 7 mononuclear fungi were investigated for screening of high protease productive strains. The protease activity of mononuclear strains was generally greater than that of multinucleate strains. For acid proteinase, Aspergillus awamori AOK 1007 and Asp. oryzae shoyu 2 as mononuclear strains were selected in glucose-polypeptnoe medium. For acid carboxypeptidase, two mononuclear strains were screened as Asp. awamori AOK 1007 and Asp. usamii mut. shirousami AOK 1011 in glusose-sodium glutanate medium. In this result, mononuclear fungi appeared higher protease production than that of multinuclear fungi. So, mononuclear fungi may gave many merits to improve protease activity by using of mutation or cell fusion technology.

자동차 프레스공정의 자동검사/계측시스템

정원,신현명,박종락 한국경영과학회 1999 經營 科學 Vol.16 No.2

This paper presents an automated visual inspection/measuring system for the door inner panel manufacturing process The main objective of this research is to develop inspection applications with a machine vision system related to the determination or quantification of parameters such as dimension, shape, quality of surfaces, number of holes in a panel, and presence or absence of specific features For quality measurements, we showed a subpixel image processing technology that will improve the consistency of results and level of precision Also presented is a data analysis method to detect process shifts so that corrective action can be undertaken before more defective units are manufactured

갓김치 ether 추출물의 발효 과정상의 생리 기능성 변화

유은정,임현수,최명락,송상호 여수대학교 1999 論文集 Vol.14 No.2

일반 김치의 경우 17±1℃에서 2일 사이에 pH가 4.0에 이르는 것에 비해 갓김치의 경우 18℃에서 저장한 경우에 14일 경에 pH가 4.0(Fig.1)에 이르러 일반 김치 보다 저장성이 3~5배 높은 것으로 나타났으며 총균수에서도 비슷한 양상을 나타내었다. 또한 간암세포에 대한 항암성에서 IC30의 농도가 발효기간별 시료 모두 1000㎍이상으로 나타났으며 발효 0일째 시료가 1000㎍에서 50%의 간암세포 사멸성을 나타내서 가장 항암효과가 우수한 것으로 나타났고, 간정상세포에 대해서는 1000㎍ 이상에서도 28% 이하의 사멸성을 나타내서 정상세포에 대해 큰 영향을 미치지 않는 것으로 나타났다. 또한 항산화 효과에 있어서는 초기(0~2일) 발효시 수소공여능이 53%로 나타나서 다른 식품 추출물의 항산화 효과에 비해서는 비교적 높은 효과를 나타내었다. 그러나 발효 14일에는 15%로 감소되어서, ethyl ether에 의해 추출되어 항산화 효과를 나타내었던 물질들이 발효가 진행됨에 따라 감소된 것으로 사료되었다. The anticancer and antioxidative effects of Mustard Leaf Kimch ether extracts according to various fermentation period were investigated. pH of the Mustard Leaf Kimchi was reached at 4.0 on 14th day, so the period reaching well-fermentating state was up to 3~5 times longer than that of ordinary Kimchi. The anticancer effect on HepG2 by the addition of fermented Mustard Leaf Kimchi ether extracts was higher than that on CCL-13. IC30 of Mustard Leaf Kimchi in HepG2 was showed more than 1000㎍.Especially, 50% of death ratio was showed in HepG2 cells by the addition of ether extracts(0 day). the other side. 28% of death ratio was shown in CCL-13 up to 1000㎍ of ether extracts. As well as the Mustard Leaf Kimchi ether extracts(0-2 days) showed higher antioxidative effect than of others. The hydrogen donor activity was 53% at initial fermentation period, but it was decreased at 14% on 14th day. So, ether soluble antioxidative materials in Mustard Leaf Kimchi was decreased during fermentation.