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간양상항방(肝陽上亢方)이 고혈압(高血壓)에 미치는 영향
한덕희,오영선,설인찬,김윤식,Han, Deok-Hee,Oh, Young-Seon,Seol, In-Chan,Kim, Yoon-Sik 대한동의생리학회 2006 동의생리병리학회지 Vol.20 No.6
This study was done to investigate the effect of Ganyangsanghang-bang(GYSHB) on hypertension. After administering GYSHB extract to SHR for 5 weeks, changes in blood pressure, pulse rate, aldosterone and catecholamine levels in plasma were examined, and immunohistochemical changes were observed, and liver function test was done. The following results were obtained; blood presure decreased significantly as well as levels of aldosterone and norepinephrine in SHR. But levels of dopamine were unaffected. No capillary vessel dilation in adrenal cortex was observed. Safety against hepatic toxicity was showed. These results support a role for GYSHB might be usefully applied in treatment of hypertension.
한덕희 ( Deok Hee Han ),박정민 ( Jung Min Park ),배동훈 ( Dong Hoon Bai ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.3
During a one-year fermentation of naturally brewed soy sauce (ganjang), changes in the microflora and flavor were analyzed according to the salt concentration. Ganjang was prepared by a traditional method with five different salt concentrations. The total viable cell numbers of aerobic and halophilic bacteria from all ganjang samples showed no significant changes. During the early fermentation period, mainly Bacillus amyloliquefaciens, B. licheniformis, and B. subtilis appeared. During the late fermentation period, various species of bacteria were identified. Lactic acid bacteria were identified only in the early fermentation period, whereas yeast strains were observed only in ganjang with a low salt concentration of 4.8%. Small amounts of viable fungal cells were similarly isolated in all samples. The amount of aldehydes, alcohols, and acids in low salt samples were higher than those of the other groups during 0 to 3 months of fermentation.
염농도에 따른 된장의 숙성 과정 중 미생물과 향미의 변화에 관한 연구
한덕희 ( Deok Hee Han ),박정민 ( Jung Minpark ),배동훈 ( Dong Hoon Bai ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4
본 연구에서는 염 농도에 따른 된장의 발효과정 중에 microflora와 향미의 변화를 분석하였다. 염 농도가 4.8%, 8.4%인 저염 된장의 총균수와 균총의 패턴은 염 농도가 12.0%, 15.6%, 19.2%인 고염 된장과 유사하게 나타났다. 호기성균과 호염성균의 경우에는 모든 염도와 전 발효 기간에 7-11 log CFU/g의 높은 수준에 수치를 보였다. 호기성 세균과 호염성 세균의 균총을 보았을 때, 저염 된장의 발효초기에는 Bacillus licheniformis와 Bacillus amyloliquefaciens 가 많은 비중을 차지하였다. 주요 향기성분들을 중심으로 각 시료들의 향미성분에 경향성을 보기 위해 SPME를 이용하여 발효 기간 중 변화량 값을 GC-MS 통해 비교 분석한 결과, dehydes, alcohols, acids의 경우 발효 초기부터 발효 3개월까지 저염화 시료에서 많이 생성되었으며 발효가 지속적으로 진행됨에 따라 시료들 간의 격차는 점차 감소하였다. 발효 6개월 부터 저염 시료에서도 다양한 pyrazine 이 형성되었다. Changes in microflora and flavor during the one year fermentation of soybean paste (doenjang) with different salt concentrations were analyzed. Doenjang was prepared by traditional methods with five different salt concentrations. The viable cell numbers of aerobic bacteria and halophile bacteria in all samples showed between 7 to 11 log CFU/ g during the fermentation period. The major bacterial species during early doenjang fermentation were Bacillus licheniformis and B. amyloliquefaciens in low salt doenjang with 4.8% and 8.4% concentrations. The viable cells of fungi were detected in small amounts in all samples. In order to analyze the tendency of main aromatic compounds during fermentation, the SPME method by using GC-MS was taken. Aldehydes, alcohols, and acids were the main compounds in low salt samples from the beginning to the third month of fermentation. As fermentation continued, various pyrazines were formed in low salt samples starting from the sixth month of fermentation.
휴대폰 슬라이드 기구용 스파이럴 스프링 강성에 관한 연구
한덕희(Deok-Hee Han),황은하(Eun-Ha Hwang) 한국산업융합학회 2007 한국산업응용학회 학술대회 논문집 Vol.- No.-
It is well known that mobile phones have been a indispensable communication tool for human life. The spiral springs are used as the main component of the semi-auto sliding mechanism of mobile phones. Spring stiffness coefficient is the most important design factor for the sliding mechanism in mobile phones. Therefore. in this paper the spring stiffness coefficients are analyzed theoretically and then compared with those done by a finite element analysis using ADINA. The results obtained by two different methods show the good agreement. Hence it is sure that the theoretical results of the spring stiffness coefficient might be applied to the actual design factor of spiral spring in mobile phone sliding hinge.
공리적설계를 이용한 휴대폰 슬라이드 기구의 스파이럴 스프링 설계
황은하 ( Eun-ha Hwang ),한덕희 ( Deok-hee Han ) 한국산업융합학회 2007 한국산업융합학회 논문집 Vol.10 No.3
It is well known that mobile phones have been a indispensable communication tool for human life. The spiral springs are used as the main component of the semi-auto sliding mechanism of mobile phones. The characteristic of axiomatic approach is scientific and analytical method, and axiomatic approach is different from other design methods in offering the systematic method at an early stage of design. The axiomatic approach could determine design parameter and arrange the order of design and estimate the optimum design in good order. In axiomatic approach, the composition is divided by customer requirement, functional requirement, design parameter, and design matrix in large portion. This paper presents design in sliding mechanism for mobile phones by finite element method and axiomatic design.
최규현 ( Gyu-hyun Choi ),한덕희 ( Deok-hee Han ),박미소 ( Mi-so Park ),류근호 ( Keun-ho Ryu ) 한국정보처리학회 2014 한국정보처리학회 학술대회논문집 Vol.21 No.2
소프트웨어 형상관리는 소스코드제어, 변경 관리 및 버전제어를 하는 행위를 가리키는 것이다. 여러 개발자가 공통 파일 세트에서 동시에 작업 중인 소프트웨어 개발에 주요 사용된다. 이 논문에서는 소프트웨어 형상관리를 위한 소스코드 비교기능, 변경 및 수정 내역 기록, 개발자를 위한 소스코드 공유 공간을 제공하는 등의 기능에 대한 설명과 기대효과에 대해 설명한다.