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기체-액체 밀도차에 대한 슬로싱 충격압력의 실험적 고찰
안양준,김상엽,김경환,이상우,김용환 한국해양환경·에너지학회 2012 한국해양환경·에너지학회 학술대회논문집 Vol.2012 No.5
This paper considers an experimental study on the effect of density ratio between gas and liquid for sloshing impact pressure. Generally, air and water are used for sloshing experiments to observe the sloshing phenomena of liquefied natural gas (LNG) inside cargo tank. However, the density ratio of air and water is different with the one of NG and LNG. In order to investigate the effect of density ratio for sloshing impact pressure, 2D and 3D tests are carried out by using mixed heavy gas instead of air. The heavy gas is made of the sulfur hexafluoride(SF6) and the nitrogen(N2). The sloshing impact pressure and rise time are observed for the different density ratios of heavy gas and water, and it is found that those are significantly affected by the density ratio of gas and liquid.
초음파 및 적외선 센서를 이용한 자율이동로봇의 확률지도 형성에 관한 연구
안양준,진광식,윤태성 國立 昌原大學校 産業技術硏究所 2002 産技硏論文集 Vol.16 No.-
For the navigation of an autonomous mobile robot in complex environment, the map building of the environment is needed using sensors. The ultrasonic sensor is low cost, easy to install and has high-speed information processing persormance. Environment recognition using ultrasonic sensors, however, has two major problems: the uncertainty information of sensor and false readings caused by specular reflection and multipath effect. In order to resolve these problems, an map building method using Bayesian update model was proposed previously[5]. In this paper, we present an improved method of probability map building that uses infrared sonsors and shift division Gaussian probability distribution with the existed Bayesian update model using ultrasonic sensors. The validity and the persormance of the improved map building method are examined by simulation and experiment with real mobile robot.
기체-액체 밀도차에 대한 슬로싱 충격압력의 실험적 고찰
안양준,김상엽,김경환,이상우,김용환 대한조선학회 2012 대한조선학회 학술대회자료집 Vol.2012 No.5
This paper considers an experimental study on the effect of density ratio between gas and liquid for sloshing impact pressure. Generally, air and water are used for sloshing experiments to observe the sloshing phenomena of liquefied natural gas (LNG) inside cargo tank. However, the density ratio of air and water is different with the one of NG and LNG. In order to investigate the effect of density ratio for sloshing impact pressure, 2D and 3D tests are carried out by using mixed heavy gas instead of air. The heavy gas is made of the sulfur hexafluoride(SF6) and the nitrogen(N2). The sloshing impact pressure and rise time are observed for the different density ratios of heavy gas and water, and it is found that those are significantly affected by the density ratio of gas and liquid.
정희종,안양준 한국식생활문화학회 1994 韓國食生活文化學會誌 Vol.9 No.4
지금까지 사용하지 못하고 버려왔던 엽삭액젓을 김치제조에 이용하게 할 목적으로 엽삭액젓의 주요 성분변화를 구명하기 위하여 수행한 본 연구의 결과를 요약하면 다음과 같다. 1. 숙성이 진행됨에 따라 일반성분중 조지방과 조단백질은 점차로 증가하는 추세를 보이다가 장기 숙성이 진행됨에 따라 감소하는 경향을 보였고, 수분은 감소하고, 회분과 염도는 증가하였다. 2. pH는 발효 20일째 6.4를 나타낸 이후로 뼈국물을 넣은 후인 32일째에는 6.6으로 약간 증가하고, 발효 35일째에 6.5로 약간 감소한 이후에는 거의 일정한 pH를 보였다. 총 산도는 발효 20일째에 1,174.6㎎%를 보였고, 뼈국물을 넣은 후인 32일째에 674.2㎎%로 크게 감소 하였다가 발효 35일째에 922.7㎎%로 증가한 이후에는 큰 변화를 보이지 않았다. 3. 어류의 신선도의 척도라 할 수 있는 휘발성염기질소의 변화는 발효 20일째에 63.7㎎%에서 계속적으로 증가하여 장기 숙성시킨 1년째에 224.8㎎%까지 증가하엿다. 4. 단백질의 분해산물로서의 아미노태질소의 변화는 발효 20일째 352.5㎎%를 보였고 발효가 진행됨에 따라 계속 증가하여 장기 숙성시킨 1년째에 851.7㎎%까지 증가하였다. 5. 지질의 산가의 변화는 발효초기인 20일째에 17.2를 보였고 발효가 진행됨에 따라 완만한 증가추세를 보여 발효 70일째에 28.5를 나타내고 120일째에 38.6까지 증가한 후 거의 변화를 보이지 않았다. 6. 지방산 조성에 있어서는 발효초기인 20일째에 포화지방산이 42.3%, 단일불포화지방산이 30.9%, 고도불포화지방산이 17.2%에서 숙성이 장기화됨에 따라 포화지방산은 증가하고 고도불포화지방산은 감소하여 숙성 1년째는 포화지방산은 46.2%, 단일불포화지방산은 28.3%, 고도불포화지방산은 14.7%를 나타내었다. 주요 지방산으로는 palmitic acid가 21% 이상으로 가장 많이 함유되어 있고 oleic acid, palmitoleic acid, myristic acid, eicosapentaenoic acid(EPA) 순으로 이들이 엽삭액젓 지방산의 70% 이상을 차지하였다. 7. 총 유리아미노산은 숙성이 진행됨에 따라 점차적으로 증가하는 경향을 보여서 발효초기인 20일째에 1158.2㎎%에서 장기 숙성시킨 1년째는 2651.5mg%까지 증가하였다. 유리아미노산의 조성은 발효초기에는 arginine, glutamic acid, alanine, leucine valine이 주류를 이루었으나 숙성이 진행됨에 따라 glutamic acid, lysine, phenylalanine의 양이 증가하여 장기 숙성시킨 1년째는 glutamic acid, lysine, phenylalanine, arginine, alanine가 주된 아미노산임을 알 수 있었다. The objective of this study was to investigate the chemical properties of fermented youbsak sauce to use as a source of the flavor and taste enhancement for kimchi preparation. The pH and total acidities of fermented youbsak sauce were not greatly changed during fermentation. The contents of volatile basic nitrogen and amino type nitrogen were gradually increased during one year fermentation, from 63.7 ㎎% to 224.8 ㎎% and from 352.5 ㎎% to 851.7 ㎎%, respectively. Acid value were increased until 120 days of fermentation and then it was slightly increased up to 44.3. In fatty acids composition, saturated fatty acids were slightly increased during the fermentation, but unsaturated fatty acids were gradually decreased. Palmitic acid was the most abundant fatty acid and followed by oleic acid, palmitoleic acid, myristic acid and eicosapentaenoic acid. The major amino acids in the early stage of fermentation were arginine, glutamic acid, alanine, leucine and valine, while fermentation progress, the amounts of glutamic acid, lysine, phenylalanine increased. Finally, glutamic acid, lysine, phenylalanine, arginine and alanine became the major amino acids after one year fermentation.
서욱현,강효정,윤기복,안양준,김중범,Seo, Uk-Hyeon,Kang, Hyo-Jeong,Yoon, Ki-Bok,An, Yang-Joon,Kim, Jung-Beom 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4
The objective of this study was to analyze proximate composition, dietary fiber, mineral content, fatty acid composition in Cheonggak (Codium fragile) in order to encourage the consumption of Cheonggak. The proximate composition of Cheonggak was found to be 5.51% moisture, 24.09% crude ash, 15.79% crude protein, 2.47% crude lipid and 45.31% dietary fiber. The major mineral content of Cheonggak was Na 8,950 mg/100 g, Mg 1,252 mg/100 g, Ca 807 mg/100 g, K 457 mg/100 g, and trace mineral content was Fe 26 mg/100 g, Mn 8 mg/100 g, Zn 0.4 mg/100 g. Palmitic acid 36.86% and ${\alpha}$-linolenic acid 20.14% were the most contained fatty acids in Cheonggak. The ratio of saturated fatty acids to unsaturated fatty acids was 85.49% while ${\omega}-6$ fatty acids to ${\omega}-3$ fatty acids were 59.10%. Based on the proximate composition, dietary fiber, mineral content, and fatty acid composition, Cheonggak was judged to be a major source of dietary fiber and Mg and Ca, and it was deemed to be helpful in promoting health, including the prevention of hyperlipidemia. Cheonggak contained valuable nutrients similar to seaweed, which is produced and consumed the most in Korea. Thus, it is necessary to include Cheonggak in the food items.