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郭庚度,朴柄珏,金鎬順,徐萬哲,金鐘大 嶺南大學校附設 基礎科學硏究所 1988 基礎科學硏究 Vol.8 No.-
The electronic states of the antimicrobial phenzine and its derivatives were examined by Extended H?uckel Method. It was found that the sum of nucleophilic reactivity index for trans 1,2, and 4 positions, ?? in a molecule was found to be related antimicrobial activity. The index, ??, should be applied to biological activity as well as antimicrobial activity.
반응표면을 활용한 통계적 모멘트 추정 방법과 신뢰도해석에 적용
허재성(Jae-Sung Huh),곽병만(Byung-Man Kwak) 대한기계학회 2004 대한기계학회 춘추학술대회 Vol.2004 No.11
A new and efficient method for estimating the statistical moments of a system performance function has been developed. The method consists of two steps: (1) An approximate response surface is generated by a quadratic regression model, and (2) the statistical moments of the regression model are then calculated by experimental design techniques proposed by Seo and Kwak⑷. In this approach, the size of experimental region affects the accuracy of the statistical moments. Therefore, the region size should be selected suitably. The D-optimal design and the central composite design are adopted over the selected experimental region for the regression model. Finally, the Pearson system is adopted to decide the distribution type of the system performance function and to analyze structural reliability.
유제품 및 식품 분석 업무의 중요성 (분석학자의 관점)
곽병만 ( Byung-man Kwak ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.4
Processes that products we consume that contain dairy foods comprise planning → design → production → quality/suitability assessment → safety verification → launch → distribution → consumption. Analysis of nutrients and potential toxins at each stage in the production process is essential to verify food quality, suitability, and safety. Products display ingredient lists and nutrient content to help consumers choose healthy foods. These products should also be fully assessed for microbes and toxins before reaching consumers. Products require verification through test inspections. However, this step has reduced value from a food manufacturer's viewpoint, because it does not visibly impact real economic trends. The most important first step in determining the quality and suitability of products is the inspection capability of food companies.