광양지역의 지반전단강도 증가 특성

홍원표,송영석,이근하 중앙대학교 기술과학연구소 2000 기술과학연구소 논문집 Vol.30 No.-

본 연구에서는 연약지반개량공사가 실시된 광양지역을 대상으로 압밀기간동안 개량지반의 물리적, 역학적 변화특성 및 개량효과를 고찰되어 있다. 지반개량전 원지반에서 시료를 채취하고, 모래말뚝 타설직후, 압밀방치중(예상압밀도 50%) 및 압밀완료시(예상압밀도 90%)에도 시료를 채취하여 각각 토질정수를 조사 비교하였다. 그 결과 압밀이 진행되는 동안 지반의 강도는 증가하여, 일축압축강도로 구한 점성토지반의 강도증가율(C_u/P_o)이 0.36이 되었다. 그리고, 일축압축강도로 구한 점성토지반의 강도증가율(C_u/P_o)이 0.36이 되었다. 그리고, 일축압축강도와 함수비는 최대압밀응력에 대하여 유일함수관계를 보이고 있으며, 압밀완료시점(예상압밀도 90%)에서 추정된 비배수전단강도는 측정된 비례수전단강도와 비교적 잘 일치한다. In this study, both physical and mechanical properties of soft grounds are investigated during improvement works of soft grounds in Kwangyang. The properties of soil before ground improvement are compared with the properties of the improved ground after Sand Compaction Pile installation, during consolidation(degree of consolidation 50%), and at the end of consolidation(degree of consolidation 90%). From this result, improvement of the shearing strength of soft grounds can be deserved during consolidation, and the improving rate of shearing strength C_u/P_o is 0.36. The relationship between the shearing strength by unconfined compression tests, consolidation stress and water content shows that both the shearing strength and water content have an unique function relationship. The shearing strength predicted by Rutledge hypothesis shows relatives good agreement with the field strength.

아마추어 복싱선수들의 경쟁불안과 자기효능감이 경기력에 미치는 영향

김진표,김주영,최근식 용인대학교 2011 용인대학교 논문집 Vol.29 No.-

This study has its significance in offering useful basic data for improving amateur boxers' athletic performance by examining which influence the amateur boxers' competition anxiety and self-efficacy have upon athletic performance and by closely examining influence between independent variable and dependent variable. The subjects of this study were 160 players who participated in 「The 64th National Championships & 2011 National Representative Contest」, which was opened at Hongcheon gymnasium in Gangwon-do Province in December 2010. Samples were extracted by using Convenience Sampling Method. A survey tool was used questionnaire. In other words, the construction index was formed with competition anxiety, self-efficacy, athletic performance, and research subjects' demographic characteristic factors. Frequency analysis, correlation analysis, multiple regression analysis, and path analysis of using multiple regression analysis were carried out by utilizing SPSS 15.0ver. The following are the results that were elicited in this study on the basis of the results in research method and data analysis as the above. First, the physical anxiety, which is sub-factor of competition anxiety, was indicated to have significant influence. Cognitive anxiety was indicated to have no influence. Second, exercise efficacy, which is sub-factor of self-efficacy, was indicated to have significant influence. Social efficacy was indicated to have no influence. Third, competition anxiety and self-efficacy were indicated to have direct influence upon athletic performance. Synthesizing these findings, the competition anxiety and self-efficacy were directly strengthening athletic performance. These independent variables can be confirmed to be very important variables immanent in amateur boxers' athletic performance.

턱걸이(Pull-up) 수행 시 숙련자와 비숙련자의 근육사용 차이에 관한 운동학적 연구

임동찬,임지환,박건우,박근표,이광수 순천향대학교 기초과학연구소 2022 순천향자연과학연구 논문집 Vol.28 No.1,2

This study was conducted to find out the difference in the use of latissimus dorsi muscle and forearm muscles between skilled and unskilled people when performing pull-up. The subjects of the study were one skilled in the department of sports science at Soon-chun-hyang University, one unskilled person who had no problems with the musculoskeletal system over the past year, and a total of two people who could do pull-ups more than 20 times. A total of one experiment was conducted, and two tests were conducted. The electromyogram data of the light back and forearm muscles were compared using a wireless electromyogram measurement device (EMG). As a result of the study, first, when performing pull-up, the unskilled person performed the movement with the strength of the forearm muscle rather than the light back muscle compared to the skilled person. Second, when performing pull-up, the skilled person showed similar use of force in both pull-up movements, and for non-skilled people, the activity of the forearm muscle in the second movement was significantly increased.

Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates

Geun Pyo Hong,Ji Sook Kim,Ji Yeon Chun,Sang Gi Min 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5

This study investigated the effects of high pressure with or without thermal treatment on the cured color development and residual nitrite contents of model meat systems (pork, NaCl and sodium nitrite). At low nitrite levels (≤50 μg/g), 200 MPa of pressure alone (P) did not develop the cured meat color (p>0.05). Thermal treatment (T) showed curing pigmentation (higher CIE L* and CIE a*), and the impacts were more effective when pressure was combined with thermal treatment (PT). In contrast, nitrite levels did not contribute to the cured meat color when ≥200 μg/g of nitrite was added to the meat. At high nitrite levels, although the typical cured color that is induced by thermal treatment did not present by pressure alone, the PT treatment still showed a pinker color with low residual nitrite content compared to the T treatment. The higher the pressure level (300 MPa), the greater the cured meat pigmentation with lower residual nitrite. Therefore, the present study demonstrates the possible application of high pressure, both for cured pigmentation and reducing residual nitrite, respective to typical thermal treatments.

Evaluation of Salt, Microbial Transglutaminase and Calcium Alginate on Protein Solubility and Gel Characteristics of Porcine Myofibrillar Protein

Geun Pyo Hong,Koo Bok Chin 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-δ-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.

Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage

Geun-Pyo Hong,Sung Lee,Sang-Gi Min 한국식품과학회 2004 Food Science and Biotechnology Vol.13 No.4

Modelization and Optimization of Quality Characteristics of Pork Treated Various Hydrostatic Pressure Conditions

Geun Pyo Hong,Ji Yeon Chun,Si Kyung Lee,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3

In this study, the effects of physical parameters (30-270MPa of pressure, 3-57 min of time, and 1-49oC of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature (

Generalized Reliability Centered Maintenance Modeling Through Modified Semi-Markov Chain in Power System

Geun-Pyo Park,Jae-Haeng Heo,Sang-Seung Lee,Yong Tae Yoon 대한전기학회 2011 Journal of Electrical Engineering & Technology Vol.6 No.1

The purpose of power system maintenance is to prevent equipment failure. The maintenance strategy should be designed to balance costs and benefits because frequent maintenance increases cost while infrequent maintenance can also be costly due to electricity outages. This paper proposes maintenance modeling of a power distribution system using reliability centered maintenance (RCM). The proposed method includes comprehensive equipment modeling and impact analysis to evaluate the effect of equipment faults. The problem of finding the optimum maintenance strategy is formulated in terms of dynamic programming. The applied power system is based on the RBTS Bus 2 model, and the results demonstrate the potential for designing a maintenance strategy using the proposed model.

Encapsulation of Lactic Acid in Starch by Extrusion for using as pH Regulated Binder of Meat Products

Geun Pyo Hong,Yeun Sul Lee,Ji Yoo Baek,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2

This study was carried out to investigate the encapsulation of lactic acid in starch matrix for the application into emulsified sausages. For the encapsulation of lactic acid in starch, the extrusion method was applied, by the different extrusion pressure level. The particle size and morphology of lactic acid containing starch granules and the rate of release of lactic acid from those granules were determined by using Mastersizer?, a scanning electron microscopy, and electrical conductivity. The size varied slightly depending upon the extruder pressure and influenced entrapment efficiency. Lactic acid was released more slowly, when the extruder had fewer holes, which meant higher extrusion pressure, than when the extruder had more holes. Extruder pressure is therefore critical for producing finer granules that can retain lactic acid longer, during the processing of meat products.

Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure

Geun Pyo Hong,Ji Yeon Chun,Si Kyung Lee,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3

We investigated the effects of non-meat protein binders combined with glucono-&-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the x-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37MPa/s, respectively, and pressurization was conducted at 200MPa for 30 min at 4oC. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.