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An entrepreneurial paradox: the moderating effect of the external environment
김환진,김병근 기술경영경제학회 2016 ASIAN JOURNAL OF TECHNOLOGY INNOVATION Vol.24 No.2
Although entrepreneurial orientation (EO) has been shown to play a key role in increasingfirm performance (FP), the effects of EO have been extremely oversimplified. The plethoraof empirical studies on EO and FP suggest that the EO –FP relationship is linearly positiveregardless of the amount of EO investment. The results show that EO increases FP at thebounded level (i.e. an inverted U-shape). We argue that the excessive use of EO,organisational incapability and institutional constraints may contribute to the non-linearity ofsuch effects. We also find that environmental dynamism has no significant effect. Further,contrary to the normative contention, we find that environmental hostility has a negativeeffect on the EO –FP relationship. The effect of environmental hostility on EO mayvary depending on various factors such as firm size, resources, and institutional settings. We present prescriptive implications to practitioners on the antecedent conditions for EOpractices.
Large White× Landrace× Meishan 교배돈육의 품질비교
김환진,조영석,김대곤,유병현,성삼경 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.6
본 연구는 돈육의 풍미개선을 위하여 기존의 품종에 중국 재래종인 Meishan종을 도입하여 한국인이 기호에 적합한지를 검토하였다. 실험 재료는 Large White×Landrace에 Meishan종을 12.8%(1/8M) 또는 25%(1/4M) 도입한 미경산돈과 대조구로 Large White×Landrace 미경산돈을 이용하였다. 1/4M구는 도체중량과 등지방 두께에서 다른 처리구에 비하여 높았으며, 등심, 목심, 삼겹살 부위의 부분육 생산비율이 높았다. Meishan의 비율이 높을수록 pH값이 높았으며, 가열감량이 적었고, Hunter value로 본 육색에서는 적색도가 높았다. 기기로 측정한 연도는 모든 부위에서 1/4M구가 가장 좋은 경향을 나타내었고, 관능검사 결과에서도 연도, 다즙성, 풍미 및 기호도에서 1/4구가 다른 처리구에 비하여 유의하게 좋았다. Inosine monophosphate(IMP) 함량과 지방 함량에서는 1/4M구가 가장 높았으며, 유리아미산중 glutamic acid, glycine, alanine 및 carnosine의 함량도 Meishan 비율이 높을수록 증가하였다. 근육내 지방조직의 관찰에서는 다른 처리구에 비하여 1/4M구가 근섬유 내부에 더욱 많은 지방이 있었으며, 직경이 작은 지방구가 골고루 분산되어 있었다. 이상의 결과로 보아 Large White×Meishan×Landrace 교잡종이 Meishan의 비율이 높을수록 관능검사에서 우수한 결과를 나타낸 것은 지방함량과 IMP, glutamic acid, carnosine의 함량이 높고, 근섬유내 지방조직의 분포도 차이에 기인하는 것으로 생각되었다. This research was carried out to examine whether Meishan, a Chinese indigenous breed, can improve the sensory characteristics of pork from traditional breeds, Large White and Landrace. The materials for the experiment were Large White×Landrace gilts either with 12.5% Meishan (1/8M) or with 25% Meishan (1/4M), and Large White×Landrace gilts with no Meishan blood(Control). 1/4M was higher than the others in carcass weight, back fat thickness and percentages of loin, Boston butt and belly. The higher the Meishan % was, the higher the pH, the higher the a value(redness) on Hunter value, and the less the cooking loss was. Tenderness measured with a Rheo meter was highest in 1/4M, which also showed the best sensory quality based on tenderness, juiciness, flavor and overall acceptability. Also, it was observed that 1/4M was the highest in inosine monophosphate (IMP) and fat content in the meat. The content of glutamic acid, glycine, alanine and carnosine in the meat was proportional to Meishan %. Histochemical examinations showed that in 1/4M, there was more fat between muscle fibers, and the fat globules were smaller in diameter and more evenly dispersed among the muscle fibers compared with the others. It was concluded from comparison of the three different types of crossbred gilts that Meishan, relastive to the white breeds, improved sensory characteristics due to higher contents of fat, IMP, glutamic acid and carnosine, and a better histochemical distribution of intramuscular fat.
필렛 접합부를 갖는 알루미늄 합금 압출재의 마찰교반용접에 관한 연구
김환진,김현수,강성욱 한국기계기술학회 2020 한국기계기술학회지 Vol.22 No.6
In this study, experiments and simulations were performed for fillet joint friction stir welding according to tool shape and welding conditions. Conventional butt friction stir welding has good weldability because heat is generated by friction with the bottom of the tool shoulder. However, in the case of fillet friction stir welding, the frictional heat is not sufficiently generated at the bottom of the tool shoulder due to the shape of the tool and the shape of the joint. Therefore, it is important to sufficiently generate frictional heat by slowing the welding speed as compared to butt welding. In this study, experiments and simulations were carried out on an aluminum battery housing made by friction stir welding an extruded material with a fillet joint. The temperature of the structure was measured using a thermocouple during welding, and the heat source was calculated through correlation analysis. Thermal elasto-plastic analysis of the structure was carried out using the calculated heat source and geometric boundary conditions. It is confirmed that the experimental results and the simulation results are well matched. Based on the results of the study, the deformation of the structure can be calculated through simulation even if the tool shape and welding process conditions change.