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듀오캐스트 Al-Mg-Si/Al 하이브리드 합금의 미세조직과 기계적 변형 특성
한지민 ( Ji Min Han ),김종호 ( Chong Ho Kim ),박준표 ( Jun Pyo Park ),장시영 ( Si Young Chang ) 한국주조공학회 2012 한국주조공학회지 Vol.32 No.6
Al-Mg-Si/Al hybrid alloy was prepared by Duo-casting and the mechanical behavior was evaluated based on their microstructure and mechanical properties. The hybrid aluminum alloy included the Al-Mg-Si alloy with fine eutectic structure, pure Al with the grains in pure Al occurred from the macro-interface existing between Al-Mg-Si/ alloy and pure Al. The growth of columnar grains in pure Al occurred from the macro-interface. The tensile strength, 0.2% proof stress and bending strength of the hybrid aluminum alloy were almost similar to those of pure Al, and the elongation was much higher than the Al-Mg-Si alloy. The fracture of the hybrid alloy took place in pure Al side, indicating that the macro-interface was bonded and the mechanical behavior strongly depends on the limited deformation in pure Al side.
한지민 ( Ji Min Han ),정해정 ( Hai Jung Chung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.2
본 연구에서는 블루베리 분말을 0%, 3%, 6%, 9%로 첨가하여 양갱을 제조하고 수분 함량, pH, 적정산ㄷ, 당도, 색도, 기계적 조직감, 총 폴리페놀 함량, DPPH radical 소거능, 환원력 등을 측정하였고 소비자 기호도 조사를 실시하였다. 양갱의 수분함량은 블루베리 분말 첨가군이 대조군보다 높았다. pH는 블루베리 분말 첨가량이 증가할수록 유의 적으로 낮아졌고 적정산도와 당도는 증가하였다. 양갱의 명도와 황색도는 대조군이 가장 높았고 적색도는 대조군이 가장 낮았으며 첨가군 간에 유의적인 차이는 나타나지 않았다. 기계적 조직감 측정 결과 경도는 블루베리 분말 첨가군이 대조군보다 높게 나타났다. 총 폴리페놀 함량은 블루베리 분말 첨가량이 증가할수록 증가하여 9% 첨가군이 가장 많은 페놀성 물질을 함유하는 것으로 나타났으며 DPPH radical 소거능도 같은 경향을 나타내어 9% 첨가군에서 가장 높게 나타났다. 기호도 조사 결과 양갱의 색은 대조군이 가장 낮게 평가되었고 냄새, 맛 조직감 및 전체적인 기호도는 모든 시료 간에 유의적인 차이가 나타나지 않았다. 이상의 결과를 종합하여 볼 때 블루베리 분말을 9%가지 첨가하여 양갱을 제조한다면 대조군과 비교하여 관능적인 면에서 차이가 없고 기능적인 면에서는 총 폴리페놀 함량이 많고 항산화활성이 우수하여 수요자의 요구를 충족시킬 수 있는 기능성 식품으로서 가능성이 있다고 여겨진다. The objective of this study was to assess the quality characteristics of yanggaeng prepared with different ratios of blueberry powder 0%, 3% 6%, and 9% The moisture content of the control yanggaeng was lower than that of ally other blueberry added groups. The pH decreased while the titratable acidity and the Brix increased as the amount of blueberry powder increased. The lightness (L) and yellowness (b) were the highest while the redness (a) was the lowest in the controls. Texture profile analysis showed that the hardness of the added groups were higher than that of the control which were the lowest. The total polyphenol content and DPPH (2,2-diphenvl-l-picrylhydmzyl) radical scavenging activity increased as the amount of blueberry powder increased. The results of consurner acceptance test revealed that the color preference was the highest in the 9% added group while the smell, taste, texture and the overall acceptability showed no significant differences groups. Based on these results, it is suggested that yanggaeng with up to 9% added blueberry powder can be developed as products without adverse effects on season characteristics.
춘천지역 중학교 학생들의 우유와 유제품에 관한 영양지식,인식 및 섭취빈도 조사
한지민 ( Ji Min Han ),민성희 ( Sung Hee Min ),이민준 ( Min June Lee ) 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.3
The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and ‘taste’ influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.
Predictors of Mortality in Patients with COVID-19: A Systematic Review and Meta-analysis
김우림,한지민,이경은,Kim, Woorim,Han, Ji Min,Lee, Kyung Eun Korean College Of Clinical Pharmacy 2020 한국임상약학회지 Vol.30 No.3
Background: Most meta-analyses of risk factors for severe or critical outcomes in patients with COVID-19 only included studies conducted in China and this causes difficulties in generalization. Therefore, this study aimed to systematically evaluate the risk factors in patients with COVID-19 from various countries. Methods: PubMed, Embase, and Web of Science were searched for studies published on the mortality risk in patients with COVID-19 from January 1 to May 7, 2020. Pooled estimates were calculated as odds ratio (OR) with 95% confidence interval (CI) using the random-effects model. Results: We analyzed data from seven studies involving 26,542 patients in total in this systematic review and meta-analysis. Among the patients, 2,337 deaths were recorded (8.8%). Elderly patients and males showed significantly higher mortality rates than young patients and females; the OR values were 3.6 (95% CI 2.5-5.1) and 1.2 (95% CI 1.0-1.3), respectively. Among comorbidities, hypertension (OR 2.3, 95% CI 1.1-4.6), diabetes (OR 2.2, 95% CI 1.2-3.9), cardiovascular disease (OR 3.1, 95% CI 1.5-6.3), chronic obstructive pulmonary disease (OR 4.4, 95% CI 1.7-11.5), and chronic kidney disease (OR 4.2, 95% CI 2.0-8.6) were significantly associated with increased mortalities. Conclusion: This meta-analysis, involving a huge global sample, employed a systematic method for synthesizing quantitative results of studies on the risk factors for mortality in patients with COVID-19. It is helpful for clinicians to identify patients with poor prognosis and improve the allocation of health resources to patients who need them most.