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밀폐공간 내에 가연성가스가 누출될 때 가연혼합기 생성에 관한 이론적 연구
나기대,홍명석,정낙규,박기남 조선대학교 환경연구소 1998 環境硏究 Vol.14 No.1
Numerical simulation have been conducted to obtain the basic information for the prevention of explosion in a rectangular enclosure with n-Butane(n-C_4H_10) gas leak. A numerical Model was established to predict the characteristics of flammable mixture formation with the variation of variables: leak location, leak time, leak velocity and aspect ratio. When the gas leaks from the bottom of the rectangular enclosure, the closer the leak location is to the side wall, the faster mass transfer towards the horizontal direction than the vertical direction is as the leak velocity increases, the fuel reaches higher and in the case of the same leak velocity and leak time, mass transfer in the leak direction is less than that in the horizontal direction because of the gravitational force. Aspect ratio of the rectangular enclosure also affects the formation of the flammable mixture proportional to the leak time and the leak velocity.
이기동,권승혁,이명희,김숙경,주길재,권중호 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1
고품질 참외 농축액을 제조하기 위해 농축공정에서 중요한 변수로 작용하는 가열시간을 달리하면서 제조한 농축물에 대한 관능적 평가를 실시한 결과, 가열 후 맛이 최대평점을 나타낸 조건은 가열온도가 96.63 ℃ 및 가열시간이 14.31 min일 때 였으며, 전반적인 기호도가 가장 높은 조건은 가열온도가 97.18℃ 및 가열시간이 14.55 min 일 때 였다. 가열온도 및 가열시간을 달리하면서 실험한 결과 참외 농축액 제조를 위해서는 가열온도 98℃로, 가열시간 13 min으로 처리하는 것이 적당하였다. This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95℃ and 21.63 min and organoleptic aroma showed maximum value at 63.14℃ and 20.38 min. Organoleptic taste showed maximum value at 96.63℃ and 14.31 min and overall palatability showed maximum value at 97.18℃ and 14.55 min The best condition was 98℃(heating temperature) and 13 min(heating time) at oragnoleptic evaluation of oriental melon juice.
밀페공간 내에 가연성가스가 누출될 때 가연혼합기 생성에 관한 이론적 연구
나기대,홍명석,정낙규,박기남 조선대학교 환경공해연구소 1998 環境公害硏究 Vol.14 No.-
Numerical simulation have been conducted to obtain the basic information for the prevention of explosion in a rectangular enclosure with n-Butane(n-C_(4)H_(10)) gas leak. A numerical Model was established to predict the characteristics of flammable mixture formation with the variation of variables: leak location, leak time. leak velocity and aspect ratio. When the gas leaks from the bottom of the rectangular enclosure, the closer the leak location is to the side wall, the faster mass transfer towards the horizontal direction than the vertical direction is as the leak velocity increases, the fuel reaches higher and in the case of the same leak velocity and leak time, mass transfer in the leak direction is less than that in the horizontal direction because of the gravitational force. Aspect ratio of the rectangular enclosure also affects the formation of the flammable mixture proportional to the leak time and the leak velocity.
林哉明,金正權,全基一 동아대학교 환경문제연구소 1989 硏究報告 Vol.12 No.1
At this study, using the competition for substrate between sulfated reduction bacteria(SRB) and methane producing bacteria (MPB), the washing wastewater of marine products was treated by anaerobic digestion. The main results of this experimental study are as follows : 1) When SRB and MPB competed each other for substrate, the shorter the hydraulic retention time (HRT), the more dominate species the SRB were. 2) The limit HRT for SRB was near 1day, and that for MPB was near 2 days, for MPB was near 2 days. 3) When the limit concentration of sulfide in the digester was about 180㎎/l, that concentration was toxic influenced to the microbial. 4) The limit of the sulfate loading rate for MPB and SRB was 1.24 kgSO^(2-)₄/㎥·d. 5) The degree of Contribution to COD removal was more COD removal by SRB than that by MPB.
林哉明,全基一,金正權,金守明 동아대학교 공과대학 부설 한국자원개발연구소 1988 硏究報告 Vol.12 No.2
The competition for substrate between sulfate reducing bacteria (SRB) and methane producing bacteria (MPB), and the inhibitory effects of sulfide produced from microbial sulfate reduction on sulfate reducers and methanogens were investigated in this study by using laboratory digesters. The main results of this experimental study are as follows ; 1) When SRB and MPB was co-cultured, the microbial sulfate reduction occurred first, so that the inhibition of volatile acid on MPB were eliminated. 2) When SRB and MPB competed each other for substrate, the shorter the sludge retention time (SRT), the more dominate species the SRB were. 3) The limit SRT for MPB was above 4.5days, and that for SRB was near 2days. 4) When the carbon source (COD) loading was kept at the same level in comparison with different SO₄^(2-) Loading, biogas production was not inhibited when the ratio of COD to SO₄^(2-) Was above 2.7, that was begun to be inhibited when the ratio was under 2.7, and that was not occurred when the ratio was under 1.0. 5) When the sulfate ion loading was kept at the same level with different carbon source (COD) loading, the biogas production was begun to be retarded when the ratio of COD to SO₄^(2-) Was under 1.0, and that was not occurred when the ratio was 0.5. 6) Finally, when influent concenration of SO₄^(2-) was 1200㎎/l, or sulfide concentration in the digester was above 130㎎/l, the biogas production was begun to be retared. As the influent concentration of SO₄^(2-) was above 2000㎎/l, or the concentration of sulfide in the digester was near 180㎎/l, the biogas production was completely inhibited.
감식초 및 감고추장을 이용한 감초고추장의 최적 배합비 설정
이기동,정용진,서지형,이명희 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.3
The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62g of sucrose. The organoleptic aroma of persimmon chokochujang showed maximum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28 g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81 g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.
活性 슬러지에 의한 有害 廢水 處理度에 관한 硏究 : Formaldehyde 廢水 Formaldehyde Wastewater
林哉明,全基一,金守明 동아대학교 환경문제연구소 1990 硏究報告 Vol.13 No.1
The purpose of this research was to examine the possibility of biodegradation of the hazardous wastewater -formaldehyde wastewater- and to determine the engineering design parameters by the activated sludge process. The main results of this experimental study are as follows: 1) It was indicated that formaldehyde wastewater can be treated by Activated sludge, and to accmplish the COD removal efficiency 90%, the HRT was above 11 days, COD volume loaling was below 096㎏ COD/㎥·d, and F/M_(v) ratio would be expected to have below 0.45 2) Oxygen reguirment was above 0.81㎏ O₂/㎏ CODrm and Sludge production was about 0.1㎏ VSS/㎏ CODrm.
Clinoptilolite 계열의 국내산 천연제올라이트의 상규명 및 NH₄^+ : 이온교환능에 관한 연구
김화중,이기정,이명철 건국대학교 1995 學術誌 Vol.39 No.2
Domestic natural zeolite, Clinoptilolite series was investigated to identify the phase and to study the capability of NH4+-ion removal from the solution system. The domestic natural zeolite mined from Young-II man area was proven to be a thermally unstable zeolite, heulandite by XRD and FT-IR analyses. In addition, the heulandite exchanged by K+ ion showed the highest thermal stability upon the heat-treatments. However, the best capability of removing NH4+-ion from the solution system was the Na+-exchanged zeolite.
정용진,이명희,서지형,이기동 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.2
Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. The L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700㎖(water content), 14min(gelatinization time).