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강내압력측정 신뢰성 확보 방안에 관한 연구: 동구게이지와 IPG 게이지 성능 비교 중심
정민철(Min-Cheol Jung),이정호(Jeong-Ho Lee) 한국산학기술학회 2020 한국산학기술학회논문지 Vol.21 No.9
본 연구는 포강내 압력 측정을 위한 압력 게이지 운영성 검증에 관한 연구이다. 탄약 성능 평가 시험 중 포강내 압력 측정은 주로 동구게이지를 이용하고 있다. 압력 측정 방식의 대체를 위해 IPG 게이지를 사용했으며, 시험 결과를 분석하여 IPG 게이지의 운용성 검증을 수행하였다. 운용성 검증을 위해 실 사격시험 데이터를 이용했으며 결과 분석은 기술적 통계 기법의 일환인 T검정 분석을 사용하였다. 시험용 장비 및 탄약은 155MM KH179 및 M119 계열의 추진 장약을 사용했다. 본 연구 결과 동구게이지와 IPG게이지 사이의 데이터 값에 대해 5%의 유의수준에서 두 데이터 결과의 평균 값 간에 차이가 없는 것으로 확인되었다. 포강 내 압력 측정을 위해 기존의 동구게이지를 대체하여 IPG의 활용 가능 여부를 검증하였으며, 시험 계측 방법의 다양성 측면에서 적용 폭을 넓힐 수 있음을 확인하였다. 본 시험 결과 바탕으로 추진장약류 외에 다양한 탄종의 압력 계측 시험에 적용될 수 있을 것이며, 이를 통해 국내 운용 탄약의 성능평가 시험 활용이 기대된다. This study examined the operation of a pressure gauge for measuring the internal pressure of a barrel. During the ammunition performance evaluation test, the internal pressure of the barrel was measured mainly using a copper crusher gauge. The internal piezo gauge (IPG) was used to replace the pressure measurement method, and the test results were analyzed to verify the operability of the IPG. For verification, actual shooting test data were used, and a t-test was used to analyze the results. The 155MM KH179 and M119 series propellant were used for the test equipment and ammunition. The results confirmed that there was no difference between the mean values of the two data results at a significance level of 5% for the data values between the copper gauge and the IPG. The use of the IPG was verified by replacing the existing copper gauge to measure the internal pressure of the barrel, and it was confirmed that the application width could be widened in terms of diversity of test measurement methods. Based on the results of this test, it can be applied to the compression measurement test of various types of ammunition in addition to the propellant charges.
IoT를 활용한 수직형 스마트 팜의 지점별 실내 공기 온도 분석
김한돈(Kim, Han-Don),정민철(Jung, Min-Cheol),최세은(Choi, Se-Eun),조현상(Cho, Hyun-Sang),오동근(Oh, Dong-Geun),장현승(Jang, Hyuon-Seung),김지민(Kim, Ji-Min) 대한건축학회 2021 대한건축학회 학술발표대회 논문집 Vol.41 No.2
Vertical smart farms that actively utilize the Internet of Things (IoT) can easily create an appropriate growing environment and grow crops with higher marketability than general farms. The purpose of this study is to construct a monitoring device using IoT, demonstrate the imbalance in the indoor air environment due to the air conditioning system’s operation, and analyze the cause. To analyze the indoor air environment, an experiment to measure the horizontal temperature distribution and an experiment to measure the vertical temperature distribution with several DHT22 sensors was conducted. As a result, the maximum horizontal temperature difference was 1.9 ℃, and the vertical temperature difference was 5.8 ℃ maximum. This study demonstrated that an imbalance in the indoor air environment occurs while the air conditioning system is in operation.
고밀도 식당에서 바이러스 감염률 예측 모델을 이용한 환기 제안에 관한 연구
오동근(Dong Geun Oh),정민철(Min Cheol Jung),조현상(Hyun Sang Cho),손지원(Ji Won Son),이재우(Jae Woo Lee),김지민(Ji Min Kim) 대한설비공학회 2022 대한설비공학회 학술발표대회논문집 Vol.2022 No.6
Due to the spread and prolongation of COVID-19, the Korea Centers for Disease Control and Prevention recommends ventilation at least 3 times a day. However, it is not mentioned how much ventilation is required depending on the size of the building. Therefore, in this study, we intend to propose a specific ventilation rate using a virus infection rate prediction model targeting restaurants that require a reduction in the infection rate and an appropriate ventilation rate due to the high density of the population. We will use the Wells-Riley Model to infer the number of infected people in proportion to the number of people in the restaurant, adjust the infection rate, and present the theoretical ventilation volume. When the infection rate was 1%, the ventilation rate per person in peak time was 8.666[㎥/h-person] on 1F, and 13.267[㎥/h-person] on 2F. In addition, appropriate ventilation of 1,782[㎥/h] on 1F and 1,163[㎥/h] on 2F is required in order to have less than 1 infected person on each floor. In the future, it is possible to prevent infection by predicting and controlling the ventilation of the future mass infectious virus.
Exposure Index를 이용한 이동형 디지털 X선 장치의 흉부촬영 적정노출조건에 관한 연구
김재인,이양섭,장동수,정민철,배승호,이관섭,하동윤,Kim, Jae-In,Lee, Yang-Sub,Jang, Dong-Soo,Jung, Min-Cheol,Bae, Seung-Ho,Lee, Kwan-Sub,Ha, Dong-Yoon 대한디지털의료영상학회 2011 대한디지털의료영상학회논문지 Vol.13 No.3
The purpose of this report is recommending a standard indicator which reflects the radiation exposure that is incident on a detector after every exposure event and that reflects the noise levels present in the image data. The experiment was performed with mobile digital X-ray unit and used a acrylic phantom for exposure index measurement. Exposure modality was kVp, mAs, SID. After every exposure, make a data sheet for characteristic curve of detector response. The equipment performed Mobile digital X-ray unit provide the user with values ralated to the incident exposure(air kerma)to the digital detector. They are showed as a logarithmic function shaped. As a result, DEI means a relative measure of exposure to the detector, as compared to the expected exposure for a particular anatomical view. Radiographic technique is the combination of factors used to exposure an anatomical part to produce a high quality radiography and technique charts used most commonly by radiographers to produce consistently exposure level which patient dose can be kept acceptably low.
향미성 Natto 제조과정중 당류 및 아미노산 함량 변화
김복란(Bok-Nan Kim),박창희(Chang-Hee Park),윤복만(Bok-Man Yun),정민철(Min-Cheol Jung),이상영(Sang-Young Lee) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.1
일본의 전통 발효 식품인 Natto의 향미개선을 위한 기초 연구를 목적으로 증자대두에 마늘 2%와 고추 oleoresin 0.2%를 각각 첨가하여 Bacillus natto(NN-1)를 접종한 후, 40℃에서 24시간 발효시키면서 경시적으로 시료를 채취하여 당류와 질소 성분 및 유리 아미노산 함량의 변화를 측정한 결과, 총당 함량은 24시간 발효했을 때 고추 oleoresin 첨가 Natto구에서 잔존량이 가장 적었고, 환원당 함량은 마늘과 고추 oleoresin 첨가 Natto구에서 잔존량이 가장 많았다. 유리당류는 stachyose, raffinose, sucrose, glucose, fructose가 동정 되었으며, 각 함량의 변화는 시험구별로 큰 차이가 없었다. 아미노태 질소의 변화는 전 시험구에서 발효됨에 따라 점차 증가하였으며 마늘과 고추 oleoresin 첨가 Natto구의 생성량이 약간 적었고, 질소용해율은 무첨가 Natto구가 가장 높았고 마늘과 고추 oleoresin 첨가 Natto구가 가장 낮았다. 암모니아태 질소 함량은 전 시험구 모두 발효 초기 보다 5~8배 증가하였다. 유리 아마노산은 모두 17종으로서 gluatmic acid, lysine, phenylalanine, tyrosine의 순으로 많았으며 24시간 발효 후, 유리 아미노산 함량은 무첨가 Natto구가 가장 많았고 마늘 첨가 Natto구가 가장 적었다. Natto is a Japanese traditional food made from whole soybeans by fermentation of Bacillus natto. This study was attempted to improve the taste of Natto. Natto was compared with the changes in the various chemical properties after it had been produced by the addition of garlic and red pepper oleoresin. The remained content of total sugar of Natto added with red pepper oleoresin decreased than other groups during 24hours fermentation. The remained content of reduced sugar of Natto added with garlic, red pepper oleoresin increased than other groups. The amount of total free sugar showed almost no differences in the case of garlic and red pepper oleoresin added. Amino type nitrogen content increased gradually after 24 hour fermentation in all samples. Free amino acid content increased in conventional Natto.
수직형 스마트 팜 환경 모니터링을 위한 RBF 보간 기반 3D 시각화
조현상(Cho, Hyun-Sang),김한돈(Kim, Han-Don),정민철(Jung, Min-Cheol),최세은(Choi, Se-Eun),오동근(Oh, Dong-Geun),장현승(Jang, Hyuon-Seung),김지민(Kim, Ji-Min) 대한건축학회 2021 대한건축학회 학술발표대회 논문집 Vol.41 No.2
This study aimed to propose a method for sophisticated environmental monitoring for yield increase and uniform quality production in vertical smart farms. Environmental monitoring is generally performed by mearsuring sensors, but information cannot be obtained at all points due to cost and space limitations. As a solution to this, the factor of the growth environment at the unobserved points were estimated through RBF interpolation with sensors. Seven functions were applied, and the smallest RMSE value was derived from RBF interpolation of the Linear function. 3D Visualization of the RBF interpolation result was proposed so that the manager could intuitively analyze the air distribution throughout the space.