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폐기물 소각시 생성되는 유해 중금속물질과 연소실내 비산재와의 응축, 응집 현상에 대한 연구
유주현,황정호,Yu, Ju-Hyeon,Hwang, Jeong-Ho 대한기계학회 1997 大韓機械學會論文集B Vol.21 No.2
A numerical analysis on condensation and coagulation of the metallic species with fly ash particles pre-existing in an incinerator was performed. Waste was simplified as a mixture of methane, chlorine, and small amounts of Pb and Sn. Vapor-phase amounts of Pb- and Sn -compounds were first calculated assuming a thermodynamic equilibrium state. Then theories on vapor-to-particle conversion, vapor condensation onto the fly ash particles, and particle-particle interaction were examined and incorporated into equations of aerosol dynamics and vapor continuity. It was assumed that the particles followed a log-normal size distribution and thus a moment model was developed in order to predict the particle concentration and the particle size distribution simultaneously. Distributions of metallic vapor concentration (or vapor pressure) were also obtained. Temperature drop rate of combustion gas, fly ash concentration and its size were selected as parameters influencing the discharged amount of metallic species. In general, the coagulation between the newly formed metal particles and the fly ash particles was much greater than that between the metal particles themselves or between the fly ash particles themselves. It was also found that the amount of metallic species discharged into the atmosphere was increased due to coagulation. While most of PbO vapors produced from the combustion were eliminated due to combined effect of condensation and coagulation, the highly volatile species, PbCl$_{2}$ and SnCl$_{4}$ vapors tended to discharge into the atmosphere without experiencing either the condensation or the coagulation. For Sn vapors the tendency was between that of PbO vapors and that of PbCl$_{2}$ or SnCl$_{4}$. To restrain the discharged amount of hazardous metallic species, the coagulation should be restrained, the number concentration and the size of pre-existing fly ash particles should be increased, and the temperature drop rate of combustion gas should be kept low.
농약 살포작업의 생력화를 위한 투척처리용 점보제의 연구개발에 관하여
유주현,임희경,조광연 ( Ju Hyun Yu,He Kyoung Lim,Kwang Yun Cho ) 한국환경농학회 1996 한국환경농학회지 Vol.15 No.1
Recent development in Japan on jumbo formulation of pesticides for paddy application by hand throw was reviewed. In addition, the diffusion of liquid formulations in water was examined to establish the research strategy for the jumbo formulation. Research on jumbo formulation in Japan has been focused on gas-generating formulations and self-emulsifiable formulations. Although continuous efforts to minimize the problem of pesticide deposit on the treated site have been made for the gas-generating formulations, much work is still needed to establish a generally acceptable formulation method and to commercialize a herbicide formulation. The self-emulsifiable jumbo formulations have recently been investigated. These formulations could simply be processed and showed relatively high biological efficacy. The emulsifiable concentrate was more diffusible than the suspension concentrate in water. The diffusion of the emulsifiable concentrate was not greatly disturbed by floating obstacles. And the diffusion rate was high when the specific grabity was lower than one.
Crystalline Mucor Rennin을 이용한 치즈제조에 관한 연구
유주현,김유삼,홍윤명,Yu, Ju-Hyun,Kim, Yu-Sam,Hong, Yun-Myung 한국식품과학회 1971 한국식품과학회지 Vol.3 No.1
Mucor pusillus var. Lindt가 생산하는 Mucor rennet와 Crystalline Mucor rennin에 대한 응유효소로서의 일반적 성질을 Hansen's calf rennet 및 Mucor rennet와 비교하여 검토한 결과 $63^{\circ}C$에서 30분 가열한 후 $CaCl_2$를 0.01M 첨가한 우유에 대하여 $30^{\circ}C$에 측정된 응유력은 HR: MR: CMR=1:2.43:12.09된다는 것을 알 수 있었으며 건조 curd의 최대 수율이 비슷하였고 산도증가에 따른 curd 수율의 감소, 산도증가에 따른 응유활성의 강화, $CaCl_2$ 첨가량의 증가에 따른 응유활성의 증가, 등의 제 성질이 유사하였다. 응유온도에서는 HR이 $45^{\circ}C$ 정도에서 응유활성이 가장 높았고 MR과 CMR의 경우에는 $30^{\circ}C$부터$50^{\circ}C$사이에서 온도상승과 더불어 응유활성이 증가되었다. 치즈착색에 사용한 치자추출활색소는 착색이 잘되며 식용황색 5호와 비교할 때 이보다 색상이 좋은 결과를 보였다. 그러나 과량을 가하게 되면 치즈에서 치자냄새가 풍기므로 우유 10kg에 대하여 치자 3g이하에서 추출한 색소로 착색하는 것이 이상적이라는 것을 알수 있었다. 또한 CMR을 이용하여 Gouda형 치즈를 제조한 결과 HR, MR을 사용하여 제조한 대조 치즈에 비하여 curd의 수율이 비슷하였고 치자추출액에 의해 착색하지 않은 경우에도 착색한 경우와 차이가 없는 것으로 보아 curd 생산에 치자추출액이 영향을 미치지 않는 것을 알 수 있었고 숙성도는 MR Cheese, CMR Cheese, UMR Cheese가 HR Cheese 보다 높았으며 맛과 냄새에 있어서는 HR Cheese와 완전히 일치하지는 않지만 소비자의 미각으로 구별하기 어려운 정도로 비슷하였다. 이와 같이 Crystalline Mucor renin에 의해서 제조할 수 있는 방법이 확립되므로 송아지 Rennet를 이용했을 때보다 염가의 치즈생산이 가능함은 물론 Mucor rennet를 이용했을 때 때로는 응유효소에 오염된 미생물들로 인하여 치즈에서 쓴 맛이 나는 경우가 있었는 데 이러한 문제가 해결됨을 알 수 있었다. Crystalline Mucor rennin and Mucor rennet from Mucor pusillus var. Lindt was compared with Hansen's calf rennet in its properties as a milk clotting enzyme. The method of Gouda type cheese from domestic milk was established by using of Crystalline Mucor rennin and Mucor rennet. The cheese produced by using of Mucor rennet as a milk clotting enzyme sometimes had bitter taste, it can be reduced with using Crystalline Mucor rennin, instead of Mucor rennet. It was also found out that these cheeses could be colored by the pigment from Cape Jasmine which is wildly ubiquitous in Korea.
유주현,유승곤,양융,Yu, Ju-Hyun,Yoo, Seung-Kon,Yang, Ryung Korean Society of Food Science and Technology 1975 한국식품과학회지 Vol.7 No.1
The extraction efficiency of orange-yellow pigment from the Gardenia was greatly depended upon the extraction time, extraction temperature, volume of solvent used and fat contents of the Gardenia. From the experimental results, the amounts of extracted pigment (P) was proportional to the $log\;t^{\;1{\cdot}15}$ of extraction time$(t;\;0{\sim}60\;min.)$, the $log\;T^{3{\cdot}73}$ of extraction temperature$(T;\;5{\sim}60^{\circ}C)$, the $log\;S^{3{\cdot}7}$ of volume of solvent$(S;\;5{\sim}50\;ml)$, and the -4X of fat contexts of sample $(X;\;0{\sim}0.\;15)$ at $18^{\circ}C$ for 10 minutes. Finally, the modified empirical equation was derived as follow; $P{\simeq}1.15\;log\;t+3.73\;log\;T+3.7\;log\;S-4X-6.4$ In addition to that, the most optimum conditions of pigment extraction were determined as 30 minutes of operation time, $40^{\circ}C$ of temperature. Deffated Gardenia was more productive than natural Gardenia in the pigment extraction. 미쇄(微碎)한 치자분말(粉末)에서 Orange-Yellow 색소(色素)를 추출(抽出)하면 짧은 시간(時間)에서 $log\;t^{1{\cdot}15}$에 비례(比例)하였고 최적(最適) 추출시간(抽出時間)은 30분(分)이 선정(選定)되었으며 온도(溫度)가 상승(上昇)함에 따라 $log\;T^{3{\cdot}73}$에 비례(比例)하였고 최적(最適) 추출온도(抽出溫度)는 $40^{\circ}C$가 선정(選定) 되었으며 시료(試料) 0.1 g당(當) 용매량(溶媒量)의 증가(增加)에는 $log\;S^{3{\cdot}7}$의 색소(色素) 추출량(抽出量)을 나타냈고, 지방(脂肪)을 완전(完全)히 제거(除去)한 시료(試料)는 전혀 제거(除去)하지 않은 시료(試料)보다 $0.6(O.D\;448\;m{\mu})$만큼의 좋은 추출효과(抽出效果)를 보였다. 이들을 綜合하여, $P_{total}{\simeq}1.15\;log\;t+3.73\;log\;T+3.7\;log\;S-4X-6.4$ $P_{total}$: total amounts of extracted orange-yellow pigment from Gardenia. t: extraction time $(0.5{\sim}60\;min)$ T: extraction temperature $(5{\sim}50^{\circ}C)$ S: volume of solvent $(5{\sim}50\;ml)$ X: fat contents $(0{\sim}15%)$ 와 같은 수정(修正)된 실험식(實驗式)을 유도했다.
유주현,Yu, Ju-Hyeon 한국과학기술단체총연합회 1997 과학과 기술 Vol.30 No.12
내가 유학하고 있던 동경대학 발효학연구실에서의 일이다. 석사과정 때는 '미생물에 의한 비타민 A생산'이란 연구과제로, 또 박사과정에선 '치즈를 만드는데 필요한 송아지 rennet를 미생물이 생산하는 효소로 대치하는 연구'로 실험에 몰두했지만 거듭된 실패의 연속으로 나는 많은 어려움을 겪었다. 그러나 끈질긴 도전으로 획기적인 연구결과를 얻게 되어 그 연구개발경험을 소개한다.