http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Feasibility Analysis for Introducing ESCO Program of LED Luminaire Replacements in Schools
신현만,장우진 한국조명.전기설비학회 2016 조명·전기설비학회논문지 Vol.30 No.1
Public institutions should replace their luminaires with LED lighting by 2020 to save energy. Because the LED lighting installation rate in schools has not yet reached the legal goal, the ESCO program feasibility was investigated. The amount of electricity used, electric rates, times of use in classrooms and fluorescent lighting maintenance costs etc., as well as the elements of lighting maintenance were analyzed. In the case of schools, the lamp usage time was so short that the ESCO projects with only energy savings were impossible. In order to execute the ESCO projects, the maintenance cost savings by replacing an existing luminaire should be considered and the introduction of the relatively cheaper tube type LED lamp than the flat type LED luminaire was required.
Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk
신현만,임재웅,신철곤,신철수 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.5
Wine fermentations using rice media containing either Monascus koji or rice nuruk were performed and fermentative characteristics based on the koji type were investigated. Cultivations were performed in a 20 C room in a 20 L bottle with the rice media that included Monascus rice koji at both 20 and 30%, or rice nuruk at 20%. After 22 days of cultivation, the ethanol yield reached 14.2–14.6% (v/v) for M. koji and 16.5% (v/v) for rice nuruk. This lower yield with use of M. koji was thought to be due to rapid cell concentration decreases in the later stage. Total amounts of organic acids and volatile compounds in fermentations using M. koji were 166–172 and 1779–1874 mg/L, respectively, being 8.7–12.9% and 46.3–54.1% higher than with use of rice nuruk. With M. koji, a high quality rice wine was produced with high levels of volatile compounds and monacolin K.