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Methyl Methacrylate(MMA)계 도로보수재의 인장 접착 강도 평가
지성준 ( Ji Sung-jun ),김규용 ( Kim Gyu-yong ),편수정 ( Pyeon Su-jeong ),최병철 ( Choi Byung-cheol ),박준영 ( Park Jun-young ),남정수 ( Nam Jeong-soo ) 한국건축시공학회 2023 한국건축시공학회 학술발표대회 논문집 Vol.23 No.2
In this study, the tensile adhesion strength was evaluated according to KS F 4932 to assess the suitability of MMA-based repair materials for concrete roads. Two types of MMA were used. Mortar mock-ups were made and tested for adhesion strength in three different surface conditions: air, water, and salt water. Both showed strengths above the standardized strength of 0.6 MPa. Type B, which has a relatively low adhesion strength, is considered more suitable.
지성준(Ji, Sung-Jun),김정은(Kim, Jeong-Eun),박완신(Park, Wan-Shin),김선우(Kim, Sun-Woo),윤현도(Yun, Hyun-Do) 한국콘크리트학회 2021 한국콘크리트학회 학술대회 논문집 Vol.33 No.2
최근 Carbon-FRP (CFRP) 그리드로 보강된 철근콘크리트 보의 전단강도 보강에 대한 연구가 국내외적으로 활발하게 진행되고 있다. 본 연구에서는 CFRP 그리드로 보강된 철근콘크리트 보에 대한 기존 문헌분석을 통해 철근콘크리트 보의 전단성능을 고찰하고자 한다. Carbon-FRP (CFRP) grid was one type that was commonly used in engineering and has shown results in shear strengthening of reinforced concrete beams. The objective of this study is to investigate shear capacity of reinforced concrete beams with CFRP based on the observation experimental data in previous researcheres.
안료를 혼입한 고강도 시멘트 복합체의 강도 및 색상 발현의 관계특성
지성준 ( Ji Sung-jun ),김규용 ( Kim Gyu-yong ),편수정 ( Pyeon Su-jeong ),최병철 ( Choi Byung-cheol ),김문규 ( Kim Moon-kyu ),남정수 ( Nam Jeong-soo ) 한국건축시공학회 2023 한국건축시공학회 학술발표대회 논문집 Vol.23 No.1
Recently, the construction industry has seen the emergence of interior and exterior finishes using ultra-high performance concrete (UHPC) and colored concrete products using precast concrete (PC). However, the excessive amount of pigment used for coloring reduces the strength of the concrete. There is a need to improve the durability and chromaticity of colored concrete, and further analytical studies on the properties of colored concrete are also required. Therefore, in this paper, colored ultra-high strength cement composites (C-UHSCC) containing red and green inorganic pigments were prepared, and the compressive strength and color of the specimens were measured according to the age, and the correlation between strength and color was analyzed by simple linear regression analysis using R<sup>2</sup> value. The results showed that the red color was highly correlated with L* and a*, and the green color was highly correlated with a*. These results can be considered for various concrete formulations, but research is needed to suggest the optimal pigment mixing ratio for proper strength and color development.
어류 알의 Protease Inhibitor 활성 분포
지성준 ( Seong Jun Ji ),이지선 ( Ji Sun Lee ),신준호 ( Joon Ho Shin ),박권현 ( Kwon Hyun Park ),김진수 ( Jin Soo Kim ),김경섭 ( Kyoung Sub Kim ),허민수 ( Min Soo Heu ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.1
To identify and examine the distribution of proteolytic inhibitory activity in crude extracts from fish eggs, and to determine the applicability of these protease inhibitors as anti-degradation agents in surimi-based products and fish meat, we compared the inhibitory activities of various extracts from fish eggs to those of commercial proteases, such as trypsin and papain. We used the optimal conditions for the screening of trypsin activity: 30 ug/uL of 0.1 % trypsin and 0.6 mM Na-benzoyl-L-arginine-p-nitroanilide (BAPNA) with a pH of 8.0 at 40℃ for 60 min. The activities of papain and four commercial proteases were investigated after mixing with 100 ug/uL enzymes and 0.3% casein with a pH of 8.0 at 40℃ for 60 min. We performed a screening assay to detect the inhibitory activity (%) of crude extracts from eight species of fish eggs against the target proteases trypsin and papain. The assay revealed a wide distribution of trypsin and papain inhibitors in fish eggs. The specific inhibitory activities (11.6-28.6 U/mg) of crude extracts from fish eggs against trypsin and BAPNA substrate were higher than that (0.64 U/mg) of egg whites, used as a commercial inhibitor. The inhibitory activities of crude extracts from fish eggs against trypsin, and of egg whites against casein substrate (1.94-4.51 U/mg), were higher than those of papain (0.24-1.57 U/mg) and commercial protease (0.04-0.32 U/mg). The extracts from fish eggs were rich in protease inhibitors that exhibited strong inhibitory activity against trypsin, a serine protease, and papain, a cysteine protease.
강섬유의 형상비에 따른 고강도 콘크리트의 휨 인성 특성
정우진(Jeong, Woo Jin),지성준(Ji, Sung Jun),왕기(Wang, Qi),김동휘(Kim, Dong Hwi),윤현도(Yun, Hyun Do) 한국콘크리트학회 2021 한국콘크리트학회 학술대회 논문집 Vol.33 No.2
본 연구는 인장강도 1000MPa급의 강섬유를 고강도 콘크리트에 혼입할 경우 형상비에 따라 휨 특성 변화를 확인하고자 하였다. 실험체는 각각 형상비 64, 67, 80의 후크형 강섬유를 0.75% 혼입하여 3점 가력방식 변위제어로 진행하였으며, 평가 결과 형상비 64보다 형상비 67, 80에서 각각 20%, 21% 휨 강도가 높았고 균열 후 거동에서 형상비 67이 가장 뛰어났으며 형상비 64가 가장 거동능력이 낮은 것으로 확인되었다. This study tried to confirm the change in the bending characteristics according to the aspect ratio when steel fibers with a tensile strength of 1000 MPa are mixed into high-strength concrete. In the specimen, 0.75% of hook-type steel fibers having an aspect ratio of 64, 67, and 80 were mixed, and the displacement control was performed using a three-point loading method. It was confirmed that the aspect ratio of 67 was the most excellent in the post behavior, and the aspect ratio of 64 was the lowest in the behavior.
헬스케어용 가다랑어(Katsuwonus pelamis) 통조림의 제조 및 특성
김현정 ( Hyeon Jeong Kim ),김민지 ( Min Ji Kim ),김기현 ( Ki Hyun Kim ),지성준 ( Seung Jun Ji ),임경훈 ( Kyung Hun Lim ),박권현 ( Kwon Hyun Park ),신준호 ( Joon Ho Shin ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.3
This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2% crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide, such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.
다이어트 식품 소재로서 자숙 가다랑어(Katsuwonus pelamis) 백색육의 부위별 식품성분 특성
김현정 ( Hyeon Jeong Kim ),김민지 ( Min Ji Kim ),김기현 ( Ki Hyun Kim ),지성준 ( Seung Jun Ji ),임경훈 ( Kyung Hun Lim ),박권현 ( Kwon Hyun Park ),신준호 ( Joon Ho Shin ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.4
This study evaluated the possible used of white muscle from cooked skipjack tuna as a constituent of diet foods. White muscles from the belly and dorsal area of cooked skipjack tuna were identified as anterior, median, and posterior. The skipjack tuna white muscle contained more moisture and ash (except for part I in both the belly and dorsal muscles) than chicken muscle, white it had less crude protein and crude lipid (except for part II in belly muscle). The yield was the highest in part I of both the dorsal and belly parts among the various parts of white muscles. The skipjack tuna white muscle contained 14-18% fewer calories than chicken breast muscle. Part I from both the belly and dorsal muscles had higher total amino acid contents than the other parts, but lower contents than chicken breast muscle. White muscle of skipjack tuna was rich in minerals, such as phosphorus, iron, and zinc. The total free amino acid content of part I in the belly and dorsal muscles was 1,152. 1 and 1,215.7 mg/100 g, respectively, and was 1.7-1.8 times higher than in chicken breast muscle. The major amino acids in the white muscles from skipjack tuna were taurine, histidine, anserine, and carnosine. Based on these results, if it is possible to mask the fish odor, all parts of the white muscle from skipjack tuna could be used as constituents of diet foods.
생선 곰탕의 추출소재로서 Fish Frame의 식품학적 특성
한병욱(Byung Wook Han),지승길(Seong-Gil Ji),권재석(Jae-Seok Kwon),구재근(Jae-Geun Goo),강경태(Kyung Tae Kang),지성준(Seong Joon Jee),박신호(Shin Ho Park),허민수(Min Soo Heu),김진수(Jin-Soo Kim) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.11
수산물 가공 중 부산물로 다량 발생하고 있는 7종의 fish frame(연어 frame, 삼치 frame, 붕장어 frame, 가다랑어 frame, 황다랑어 frame, 참다랑어 frame 및 붉은메기 frame)의 생선 곰탕의 추출 소재로서 가능성을 검토하였다. 휘발성 염기질소와 중금속 함량의 분석 결과 참다랑어 frame과 연어 frame은 식품가공소재로 안전한 범위이었다. Fish frame 추출물의 수분을 제외한 주성분은 조단백질이었다. 7종 fish frame 추출물의 엑스분 질소와 비린내 및 맛에 대한 관능검사 결과 생선 곰탕의 제조를 위한 엑스분 추출소재로는 연어 frame이 가장 적절하였다. 연어 frame 추출물의 인 및 칼슘 함량은 18.0 ㎎/100 ㎖ 및 33.1 ㎎/100 ㎖이었다. The food components of fish (skipjack tuna, yellowfin tuna, bluefin tuna, conger eel, salmon, Spanish mackerel, armored weasel-fish) frames and their hot-water extracts were investigated to explore their possibilities as resources for fish Gomtang. According to the results of volatile basic nitrogen and heavy metal, bluefin tuna and salmon frames were below the safety limits suggested by Codex Code. Thus, bluefin tuna and salmon frames appeared to be safe as basic ingredients for fish Gomtang. The major components of all hot-water extracts from fish frames were nitrogenous component. According to the results of extractive nitrogen and sensory evaluations of hot-water extracts from fish frames, the salmon frame was a good raw material as a basic ingredient of fish Gomtang. The calcium and phosphorus contents of hot-water extracts from salmon frame were 18.0 ㎎/100 ㎖ and 33.1 ㎎/100 ㎖, respectively.