수치해석을 이용한 승용차량 추월주행 유동 해석

박성오(Sungoh Park),문호균(Hokyun Moon),최현아(Hyunah Choi),이재학(Jaehak Lee),김문상(Moonsang Kim),정덕영(Deokyeong Jeong) 한국자동차공학회 2019 한국자동차공학회 학술대회 및 전시회 Vol.2019 No.11

Numerical study has been performed to figure out the phenomena occurring while a passenger car is overtaking another one. Flow simulations are performed in a steady state at each location of overtaking vehicle. DrivAer model is used as an overtaking car, and a hexahedron with rounded corners is used as an overtaken car. The driving speed of the vehicle is 100㎞/h, and the ground condition is set on the same speed as driving speed.

제국원료와 양이 된장품질에 미치는 영향

박성오,이택수 서울여자대학교 1985 서울여자대학논문집 Vol.14 No.-

Four types of Soy bean paste were prepared using wheat flour koji, soy bean koji, and their mixture to improve the quality. Type A was mashed with wheat flour koji, type B with the mixture of wheat flour koji and soy bean koji, type C with soy bean koji, and type D with larger volume of soy bean koji than type C. The data obtained showed the highest values of amino-and soluble nitrogen, total and reducing sugar content, titratable acidity, and protease and amylase activities for type D, the highest content of ethanol for type A, and lowest content of nitrogen substances for type C of all tested groups. The sensory test showed that type D and B for flavor and type B and C for color were superior to those of other tested groups. The larger volume of soy bean koji(type D) and the mixture of wheat flour and soy bean kojies(type B) were thought to improve the quality of soy bean paste in the aspects chemical composition and sensory evaluation.

Saccharomyces rouxii에 의한 발효중 산분해 간장의 성분변화

박성오,이택수 서울여자대학교 1987 서울여자대학논문집 Vol.16 No.-

The acid hydrolyzed-soy sauces containing different concentrations of total nitrigen(1.58% for group A and 1.79% for group B) were supplemented with glucose(3.0% for group A and 3.85% for group B) and fermented by Saccharomyces rouxii for 20 days. During fermentation the contents of alcohols, organic acids and other constituents were determined. 1.The contents of total nitrogen, amino-nitrogen, ammoniacal-nitrogen, and salt of each tested group were not changed, but the soluble except salts, specific gravity and reducing sugar content were decreased as the time course. 2.Ethyl alcohol content was increased with the time. The alcohol content of group A at 14 days after inoculation of S. rouxii and that of group B at 10 days were more than 1.0%. The alcohol content of group B was higher than that of group A during the fermentation. n-propyl,iso-butyl, n-butyl and iso-amyl alcohol were detected from each tested group at 10 days after inoculation of S. rouxii, and the contents of n-propyl and iso-butyl alcohol were high among them. 3.pH of group A was not changed during the fermentation but that of group B was somewhat increased. Titratable acidity of the two group was decreased in the late period of fermentation. 4.The initial content of levulinic acid was from 1.10% and that was decreased a little the fermentation. trace amount of citric acid was also detected at 20 days of fermentation.

배양기간에 따른 Aspergillus oryzae의 생육 및 효소 생산에 미치는 고추가루의 영향

박성오,이택수 서울여자대학교 1988 서울여자대학논문집 Vol.17 No.-

Aspergillus oryzae was inoculated to the wheat bran medium and Czapek-Dox broth medium with containing 0%, 0.5% and 8% of red pepper powder. The effect of the red pepper powder on the growth of Aspergillus oryzae and the activity of enzyme production during the culture time were observed. 1. The activities of acidic, neutral and alkaline protease were maximum after 3 days on the wheat bran medium. And that of neutral and alkaline protease were high in test groups containing 8%, 0.5%, and 0% of red pepper powder in that order. 2. The activity of α-amylase was maximum on the wheat bran medium after 3 days. The activity of α-amylase was higher than the others on the medium without the red pepper powder in the begining of the culture time. But that of the medium with a 8% of them was high at the end period of the culture. 3. The pH was ranged from 5.64 to 7.36 in the Czapek-Dox broth medium containing 0.5% of red pepper powder and control group. And it was ranged from 4.74 to 5.74 in that medium containing 8% of them. So the more addition of red pepper powder, the higher acidity of the medium was observed. 4. The cell mass of the Czapek-Dox broth medium was increased according to the time course. That of the medium containing 8% of the red pepper powder was especially high.

효모첨가에 의한 재래식 간장의 향기개선에 관한 연구

박성오,이택수 서울여자대학교 1982 서울여자대학논문집 Vol.- No.11

In order to improve the flavor of Korean soy sauce and soybean paste, the improved meju were prepared and fermented after the addition of yeast-cultured broth and glucose. The quality and some components of them were compared with those of the control, and the results obtained were as follows: 1. Ethyl alcohol content, which has a great influence upon the flavor of soy sauce, was higher in the yeast-added group than in that of the control. And the more glucose was added, the more ethyl alcohol was detected. 2. No differences were found in specific gravity, nitrogenous subastance, pH and acidity between the two groups. 3. Yeast-added group which contained much glucose was better than the control in flavor because of the alcoholic flavor, while the latter gives out the unpleasant smell derived from the Bacillus natto and film-forming yeasts. No significant differences were observed between the two groups in taste and color.

Lipomyces屬 菌株에 依한 脂質生産에 關한 硏究

朴性五 서울여자대학교 1976 서울여자대학논문집 Vol.- No.5

A potent intracellular-lipid-producing yeasts, Lipomyces lipofer SWL-10 and Lipomyces starkeyi SWL-26, were screened out from a variety of soils. The intracellular lipid productions by those yeasts were studied and the results were as follows. 1. During the shaking cultures of 12 days at 25℃, the intracellular lipid accumulation started at the accelerative phase of growth, when the nitrogen source in the medium was a little more than half used up. The intracellular lipid production by Lipomyces starkeyi SWL-26 reached 60.02 % (w/w) of dried yeast. 2. After the carbon and nitrogen sources in the medium were almost consumed, if the yeasts were shake-cultured further in a state of starvation, the yeast cells re-utilized the already produced intracellular lipids. 3. The optimum pH for the intracellular lipid production by those yeasts was pH 6.0. 4. The fatty acid components of the intracellular lipids of Lipomyces lipofer SWL-10 and Lipomyces starkeyi SWL-26 were palmitic, palmitoleic, stearic, oleic, linoleic acid. The main fatty acids in these lipids were palmitic and olcic acid; the total amounts of these two acids were approximately equivalent to 82% of the acids.

MMX 기술을 이용한 AC-3 복호기 구현

박성오,기창서,정익주 강원대학교 정보통신연구소 2001 정보통신논문지 Vol.5 No.-

The Dolby AC-3 decoder is an audio compression format widely used in DVD and DTV. The AC-3 offers 5 channels, 48KHz and 384Kbps. AC-3 required high performance PC and high performance processing power, Intel's MMXTM technology provides instructions that can significantly speed up the execution of the Dolby AC-3 decoder. This paper describes method of using MMXTM technology.

Pseudomonas aeruginosa 1636에 의한 Aliphatic Hydrocarbon의 분해

박성오,김영옥 서울여자대학교 자연과학연구소 2000 자연과학연구논문집 Vol.12 No.-

This study was for growth of Pseudomonas aureginosa 1636 utilizing petroleum and n-alkanes as a carbon source and its degradation. The optimal conditions for cell growth rate were 1.0% petroleum and initial pH 8.0 at 32℃∼37℃. Additionally, P. aureginosa 1636 showed the highest emulsifying activity at pH 8 after 5 days among other pH. P. aureginosa 1636 could use several kinds of n-alkanes (octane, dodecane, hexadecane, eicosane, tetracosane and octacosane) as a carbon source and its growth rate was high at the use of eicosane or tetracosane. GC-MS result showed that n-alkanes of petroleumn such as C8, C10, C11, C12, C13, C14, C15, C16 were decreased for 5, 10 days and large quantities of petroleum were degraded. P. aureginosa 1636 was able to degrade n-alkanes of petroleumn such as C8, C10, C11, C12, C13, C14, C15 and C16 and use as a carbon source for growth.

`03 1st HAB 국제 심포지엄

박성오 대한수의사회 2003 대한수의사회지 Vol.39 No.11

Bacillus subtilis K-2에 의한 中性蛋白分解 酵素生産에 關한 硏究

朴性五,鄭求英 서울여자대학교 1974 서울여자대학논문집 Vol.- No.3

Several cultural conditions for the production of neutral protease of Bacillus subtilis K-2 were examined to select optimal media. The results were as follow: 1. Wheat bran was more favorable than defatted soybean and defatted milk as raw materials for the basal medium. Acid-extracted medium (with 0.5% HC1) appeared to be somewhat favorable than water-extracted one. The optimum concentrations of both acid-wheat bran extract and acid-defatted soybean extact were 6% for the netural protease production of Bacillus subtilis K-2. 2. An addition of peptone or dextrin to the basal medium accelerated the neutral protease production: Dextrin had more favorable effect than peptone in increasing the neutral protease activity. 3. An addition of various nitrogen compounds to the basal medium resulted in inhibitory action upon the neutral protease production. Among various metal salts, calcium carbonate was the most effective in promoting the neutral protease production. Heavy metal salts had an adverse effect on the neutral protease production. 4. Medium consisting of 6% dextrin, 5% peptone, 0.3% calcium carbonate and 6% acid wheat bran extract somewhat accelerated the neutral protease production compared with the basal medium. But the removal of peptone from the above medium greatly promoted the enzyme production compared with an addition of peptone.