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SO_(2) 가스에 의한 Fe-Ti-C合金의 高溫酸化에 關한 硏究
김신기,오택열,백영남 慶熙大學校 材料科學技術硏究所 1990 材料科學技術硏究論集 Vol.3 No.-
The high temperature oxidation reaction of Fe-Ti-C alloys was investigated in 1 atmospheric SO_(2) gas pressure at temperature range 600℃ to 800℃. The oxidation rate of the alloys was determined by a thermogravimetry analysis. The structure and the composition of the reaction products were identified by aid of SEM, EDS analysis and X-ray diffraction technique. The overall reaction process obeyed a parabolic rate law at the temperature range 600℃ to 800℃, in which the reaction rate increased with an increase in the temperature. An increase in the reaction rate results mainly from the poor adherence and cracks of the scale from the growth stress in the scale and the evoultion of CO_(2)(orCO) gas between the scale and alloy. The scales consisted of several layers of Fe_(2)O_(4), α-Fe_(2)O_(3) and TiO_(2)
전(煎)의 문헌적 연구 (Ⅲ) : 채소·버섯·해조·콩·곡물을 이용한 전
마영순,이효지 漢陽大學校 韓國生活科學硏究所 2000 韓國 生活 科學 硏究 Vol.- No.18
This research summarizes classification, frequency of panfried food, its ingredients and change in the cookery. This is based on cookery books published between 1970 to 1995, more specifically those documented pancake foods using vegetables, mushrooms, sea plants, beans and peas, and grains as ingredients. 1.There are 15 kinds of vegetable pancakes, 5 mushroom kinds, 2 sea plants types, 2 using eggs, 2 beans types, 6 grains types, 3 processed grains kinds and 3 types using other ingredients. 2.Pancake food is started in the 1600s, and in the 1900s, multiplied in kinds 3.Ingredients can be categorized into main ingredient, sub-ingredients and spices. Cookeries for pancake foods are as follows: 1) Like seafood pancake(Sang-sun), main ingredient is salted, covered in flour and dipped into battered eggs and panfried method. 2) Like squash pancake(Ho-pak), ground beef is thinly spread on the main ingredient, vegetables, which then covered in flour and dipped into battered eggs and panfried method. 3) A.Using a grater to grind ingredients like Kim-chi where chopped baby squash, peppers, and leeks is put to make the mixture. B.Panfrying one spoonful at a time to create a nice round shape method. 4) A.Spiced ground beef is spread onto wide leaves like sesame leaves which then the leaf is folded in half to create a half-moon shape. B.Covering in flour and dipping into battered eggs and panfrying method. 5) Dipping the main ingredient into either flour or buckwheat juice and panfrying method. 6) A.Mixing the main ingredient and the sub-ingredient together. B.Putting A. into the batter eggs-flour juice mixture. C.Panfrying one scoopful at a time method. 7) The main ingredient is threaded on the skewers which then covered in flour and dipped into battered eggs and panfried method. 8) A.Vegetables like taros or potatoes are steamed and put through a sieve. B. A.is mixed with honey and kneaded to make nice round shapes. C. Panfrying the round-shape mixture method. 9) A. Spreading the buckwheat juice thinly on the pan to make the base. B. Chopped or ground vegetables are added to the base. C. Rolling and panfrying both the base and the added ingredients method. 10) Tofu pancakes can be made in many different methods. A. Tofu is sliced and panfried method. B. Tofu is sliced, covered in potato-starch and panfried method. C. Tofu is sliced, dipped into the battered eggs and panfried method. D. Spiced ground beef is spread on top of panfried tofu pancakes which then covered in flour, dipped into the battered eggs and re-panfried method. When serving pancake food, accompany it with vinegar-soy sauce blend or vinegar-red pepper paste blend.
윤기운,조영권 한국스포츠리서치 2005 한국 스포츠 리서치 Vol.16 No.2
This study examined the flow experience and golf performance. 230 golfers completed the flow questionnaire. That is to assess flow experience in golf performance. Results of this study showed as follows ; The First, there were difference in flow experience of golfer as a function of ability level. participant period, and practice time. And, there was more flow experience of man golfer than that of woman golfer. Second, participant period of golfer have positive effect on flow experience. In Conclusions, Continuance period of golf participant is very important on flow experience in golf performance.
마영순,이효지 漢陽大學校 韓國生活科學硏究所 1999 韓國 生活 科學 硏究 Vol.- No.17
The purpose of this study is to review the kinds, cooking practices, materials and recipes of Jeon by surveying 39 references, which published during the period from 1670 to 1995. The primary materials used for Jeons are fish and shellfish. In order to prepare the Jeon, the materials shall be chopped or pounded first, and then salt or pepper powder shall be sprayed over the material shall be clad with flour or egg to be fried on the pan. The number of Jeons found through this study is 38 in all. This recipe has continued to be used since long ago. All in all, the recipe for Jeon lies in proper preparation of material, powdering, egg-cladding, control of frying temperature, amount of frying oil, on-pan handling, timing between cooking sequences and timely turnover etc. In generally, Jeon may well be taken after having been stained by the soybeen-sauce added with vinegar and pine-nut powder.
장지근,김민영,장호정,김장기 단국대학교 1997 論文集 Vol.31 No.-
Pt thin films with the thickness of about 3000Å have been deposited on the Ti/SiO_2/Si structures in a variety of process conditions by DC magnetron sputtering method followed by the in-situ annealing at 500℃ for 30 minutes and/or the rapid thermal annealing at 650℃ for 20 seconds. As the result of experiments, only the Pt films deposited at room temperature in the atmosphere of Ar showed the [200] preferred orientation after the in-situ annealing regardless to the following rapid thermal annealing The XRD analysis exhibited the orientation rate of 53% with FWHM of 0.6° for the (200) peak in the in-situ annealed sample deposited at room temperature and Ar ambient showing a little increase of the [200]-orientation rate according to the following rapid thermal annealing. From the SEM micrographs, the as-deposited Pt films was observed after post-annealing.
부재료 배합비와 숙성기간을 달리한 오이지의 물리적 및 이화학적 특성
안기정,심영현 서울여자대학교 자연과학연구소 1997 자연과학연구논문집 Vol.9 No.-
The changes of pH, acidity, changes in color, turbidity and hardness in maximum cutting force of the Backdooung and Sancho added Korean pickled cucumbers fermented at 25℃ were investigated. Korean pickled cucumbers frequently soften during fermentation and brine storage. Traditionally, old cookery 'Soowunjapbang' added the Backdooung and Sancho. So, the purpose of the study are determine the Backdooung and Sancho added amount. Results ot study showed the Backdooung and Sancho(10g : 10g) added to 10% salt brine increased the hardeness of Korean pickled cucumbers and inhibited softening. When fermentation pH, acidity of early period was increased and lately period was decreased. The changes in color, the Backdooung and Sancho added Korean pickled cucumbers showed significantly. Turbidity of prepared solution by different minor ingredient was significantly. The data confirmed that the wavelength of H-treated group was very high. According to the fermentation period in changes of color, 30 days was high at 420, 440, 666nm
조영권,윤기운 한국스포츠리서치 2003 한국 스포츠 리서치 Vol.14 No.2
Golf has been attracting sensational popularity as public sports in the countries such as Europe and Japan as well as the United States which can be said an advanced country of sports. Furthermore, in recent years, the population who enjoys golf is rapidly growing to the extent that it can take large share in the national economic part so that terms of 'golf industry' and 'golf tour' may appear. Differently from the worldwide trends, golf in our country cannot remove the recognition that golf is 'luxurious amusement' or 'the principal offender of environmental pollution' so that it has resulted in various social or environmental conflicts. The conflict between the golf and the environment is an original conflictive problem in terms of 'exploitation and preservation.' The researcher is going to suggest a method to minimize ecological conflict which is generated in construction and operation of golf course from the viewpoint of development of environment rather than complete settlement. Therefore, this dissertation was trying to suggest co-existence plans of the natural environment factors and construction of golf course through the results from analyzing related precedent research, conclusions were obtained. First, a systematic plan for improvement should be searched so that the System of Evaluation for Environmental Influence which is currently executed could be operated more efficiently in order to minimize the environmental problems which appear when golf course is constructed. Second, as for a plan to push forward constructing a golf course for effective use of land, the current construction manner of golf course which has disproportionately been constructed in particular districts should be controlled, instead, the disperse construction in city or province should be induced. Furthermore, a plan to construct golf course which is environmentally affinitive so that it can make the most of natural spectacle, considering the characteristic of configuration of the ground should be contrived. Especially, the systematic plan for improvement should be worked out to relieve the locational conditions so that some small scaled golf courses (6 hole, 9 hole) can be constructed by means of composing green zone in green belt district, waste reclamation field, or abandoned mine district to secure rest area for citizens. Third, re-utilization of purified water of golf course and installation of artificial reservoir should be completely made as a duty in order to settle conflict against regional residents because of phenomenon of insufficient underwater and agricultural water upon managing the golf course. Fourth, as for a problem of spreading agricultural chemicals which is the most negative conflictive factor according to the result of consciousness of investigation of golf and environment, the rather rational synthetic controlling system against damage by noxious insects should be established and practiced effectively. Fifth, a method to make the most of regional residents actively should be investigated when weeds are removed and agricultural chemicals for golf course are spreaded in order to solve the negative view of regional residents about spreading agricultural chemicals over golf course.
徐榮培,李龍求,李永喆,閔平基 대한본초학회 2002 大韓本草學會誌 Vol.17 No.1
In order to investigate the haematopoietic effects of Carthami Flos on various experiments were studied. The results were obtained as follows: 1. In the proliferous effect of bone marrow cells, water extracts of Carthami Flos played an important role on the proliferating bone marrow cells compared with control group at low density. 2. The water extracts of Carthami Flos promoted the proliferation of the bone marrow cells into cluster, BFU-E, CFU-GEMM and colony. 3. In the bone marrow cells treated with CTX, the water extracts of Carthami Flos promoted the SCF, EPO, IL-4, IL-6 gene expression, but gene expression of its receptors, c-kit, EPO-R, TPO, c-mpl, EKLF, GATA-1 were not promoted significantly. According to the above results, water extracts of Cathami Flos promoted not only the differentiation