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유병성,윤춘식,김현아,장윤희,Yoo, Byeong Seong,Yun, Chun Sik,Kim, Hyun Ah,Chang, Yun Hee 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1
Purpose: This study developed sourdough bread according to consumers' preferencesby shortening the sourdough fermentation process time through addition of makgeolli to sourdough. Methods: Fermentation time was measured by adding makgeolli and water to wheat flour. Results: Fermentation time was shorter than that of starter made with only water and flour, with 5 hours of primary fermentation and 3 hours of secondary fermentation. The optimum mixing ratio was 400 g of flour, 192 mL of water, and 48 mL of makgeolli. An increase in makgeolli sourdough content decreased crude protein and moisture contents of white bread. Crude fat and ash contents increased, and volume of bread was decreased as sourdough increased. The height of bread prepared with makgeolli sourdough was lower than that of bread without makgeolli sourdough. According to the results of the texture measurement, hardness, gumminess, and chewiness of sourdough group were lower as the addition of sourdough increased. Addition of makgeolli sourdough to white bread resulted in decreased lightness, but increased yellowness of white bread. Preparation of white bread with addition of sourdough improved taste and flavor compared to bread prepared only with wheat flour. Conclusion: The highest sensory preference was observed for white bread prepared whit 5 g of sourdough.
비정상 랜덤 가진력을 받는 항공기 착륙장치의 동특성 해석
황재혁,유병성,박명호 한국소음진동공학회 1998 소음 진동 Vol.8 No.2
The motion of an aircraft landing gear over rough runway at variable speed is nonstationary. In this paper, a method for the computation of nonstationary response variance is presented which uses a state space form for the combination of landing gear and runway excitation. The dynamic characteristics of the landing gear under nonstationary random excitations has also been analyzed using the proposed method. The formulation is for linear systems of arbitrary order and allows any deterministic velocity history. It has been found by a series of simulation that correlation parameter, damping coefficients of landing gear and tire, and velocity profiles play a prominent role on the dynamic characteristics.
이서영 ( Seo Young Lee ),유병성 ( Byeongseong Yoo ),진병석 ( Byung Suk Jin ) 대한화장품학회 2018 대한화장품학회지 Vol.44 No.4
저온 감압 조건에서 얻어진 천년초 추출액의 여러 특성을 살펴보고, 이 추출액을 보습제로 활용한 에센스 화장품을 제조하였다. 천년초 추출액은 다른 보습제인 글리세린, 히알루론산 1% 용액에 비해 표면장력(25 mN/m)과 접촉각(8 °)이 매우 낮은 값으로 나타났다. 또한 점도도 낮고 끈적임이 거의 없는 특성을 보였다. 천년초 저온감압 추출액은 별도의 계면활성제 첨가 없이도 물에 적은 양의 오일을 유화시킬 수 있었다. 다른 보습제와 달리, 화장품 에센스에서 천년초 추출액의 함량이 높을수록 제형의 끈적임과 점도는 감소하는 결과가 나타났다. 이러한 결과들로부터 천년초 저온 감압 추출액이 수분감과 함께 끈적임이 적은 사용감을 부여하는 천연 보습제로 활용이 가능함을 알 수 있었다. Various characteristics of Opuntia humifusa (O. humifusa) extract solution obtained under low temperature and reduced pressure were examined and cosmetic essences using the extract solution as a humectant were prepared. The O. humifusa extract solution represented very small surface tension (25 mN/m) and contact angle (8 °), compared with other humectants such as glycerine and 1% hyaluronic acid solution. Also, the viscosity and stickiness of the extract solution were very low. The O. humifusa extract solution made it possible for a small amount of oil to be dispersed stably in water without any surfactant. Unlike other humectants, the viscosity and stickiness of cosmetic essences were reduced as the extract solution content in formulation increased. These results show that the O. humifusa extract solution obtained under low temperature and reduced pressure can be used as a natural humectant that provides moisturizing property and less sticky feeling.