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成能洙,崔鍾遠 慶一大學校 1999 論文集 Vol.16 No.5
There are many variales in the load distribution of girder bridge that are width and span length ratio, number of girder, space of beam, flexible and torsional reigidity of girder and lateral beams. This study have been compared the results of existing solution and F.E.M The effected factors that are number of girder, number of lateral beam, length of span and skew was considered to analysis the coefficient of load distribution. The cpmpared results about existing solution and F.E.M are almost same behavior, load distributiona character was increased about 7∼18% by the additional lateral beam number. For the ratio space of beam and length of span was decreased, each girder's applied load were distributed to be well. For the angle was decreased the character of load distribution about skew was very changed. The change of the extensive girder from applied load was about 60%.
在來式 메주 熟成中 Histamine 含量의 變化에 관한 硏究
崔淸,成泰洙,裵晩鍾,李景元 영남대학교 자원문제연구소 1982 資源問題硏究 Vol.1 No.-
Fermented soybean Mejus were prepared in the laboratory with varying lengths of fermentation and the changes in the chemical composition and histamine contents during the Meju making were determined. The mositure of cooked soybean gradually evaporated during Meju fermentation, and after 2 months of fermentation the mositure content approached to that of the raw soybean. It seemed that generally crude fat and crude protein contents increase during fermentation of Meju. The nitrogen solubility of Meju increased during fermentation from 28% to 36% in one month, and this level remained constant for the rest of the fermentation. Histamine content reached to the maximum level, 3.78 ㎍/g, in 10 days during which the microbial activity was very high. There after histamine content gradually decreased as the fermentation proceed and no histamine was detected inside Meju.