http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
人間工學的 좌석평가를 위한 좌면 형상 변형측정에 관한 연구
李南植,Satio, M. 한국경영과학회 1990 한국경영과학회 학술대회논문집 Vol.- No.1
In order to measure the shape deformation of seat surfaces, an identation measurement mat was devised. The 50 cm X 50 cm mat containing small polyethylene beads were made using two sheets of polyurethane film. The identation measurement mat was shaped by vacuuming between the subject and the testing seat. This method showed less than 5mm of deforamtion measurement error. Deformation of CADILLAC and MAXIMA seats were compared to demonstrate usefulness of the new method.
L . bulgaricus CH - 2 와 Str . thermophilus 에 의한 발효유의 풍미성분에 관한 연구 2 . 휘발성 유리지방산의 변화
유제현,제등 승,이광호 ( J . H . Yu,M . Satio,K . H . Lee ) 한국축산학회 1985 한국축산학회지 Vol.27 No.1
This experiment was conducted to study the change of flavor components, especially volatile free fatty acids, during earmentation by Str. thermophilus, L. bulgaricus and the associated culture of the two species. The results obtained are summarised as follows: 1. In the production of total volatile fatty acid, it was found that Str. thermophilus was concerned most significantly and that symbiotic activity was shown slightly. 2. In the change of volatile free fatty acid considered as contributing to the balance of flavor substances rather than main flavor components, the change of acetic acid contents was shown distinctively, and especially L. bulgaricus which characteristics a comparatively high-proteolytic activity in milk, produced the acetic acid in the highest amount, and the symbiotic relationship was shown mildly.