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CALCULATION OF THE STRUCTURAL STIFFNESS OF RUN-FLAT AND REGULAR TIRES BY CONSIDERING STRAIN ENERGY
Jong-Jin Bae,Youngbin You,Jong Beom Suh,Namcheol Kang 한국자동차공학회 2019 International journal of automotive technology Vol.20 No.5
The vertical stiffness of a tire is defined by the ratio of the vertical force to the deflection; it can be expressed as the combination of the structural stiffness and air stiffness. However, the calculation of the structural stiffness alone is challengeable, and therefore this paper presents a new methodology for extracting the structural stiffness from the strain energy of the regular and run-flat tires. In order to verify our proposed method, the applied force-deflection relationship was compared with the calculated force-deflection relationship using the proposed energy method at zero air pressure. Further, the structural stiffness of the inflated regular and run-flat tires was calculated. In addition, we obtained the structural stiffness of the tire components to investigate the effect of each component on the overall structural stiffness of both tires. Finally, we analyzed the vertical and structural stiffness of the run-flat tire when the inflation pressure and the elastic modulus of the components were varied.
The Degradation of Chitin with Food Grade Papain
(Beom Ku Han,(Tak You,(Jong Kook Moon,(Sae Bom Kim,(Do Hyun Jo 한국응용생명화학회 2000 Journal of Applied Biological Chemistry (J. Appl. Vol.43 No.4
We investigated the production of chitin oligosaccharides using food grade papain. A solution of commercial food grade papain (FGP) was dialyzed for 12 h before measuring its chitinolytic activity. The effects of enzyme concentration, reaction temperature
국내 밀 품종의 오메가5-글리아딘 (Gli-B1) 유전자좌 분석
장유란(You-Ran Jang),범혜랑(Hye-Rang Beom),김정봉(Jung-Bong Kim),박철수(Chul-Soo Park),김영태(Yeong-Tae Kim),강천식(Chon-Sik Kang),임선형(Sun-Hyung Lim),김영미(Young-Mi Kim),이종렬(Jong-Yeol Lee) 한국육종학회 2016 한국육종학회지 Vol.48 No.2
The ω5-gliadins are the major allergens in wheat-dependent excise-induced anaphylaxis (WDEIA). In this study, SDS-PAGE analysis was used to assign the ω5-gliadins (Gli-B1) alleles in thirty two Korean wheat cultivars, compared with eleven standard wheat cultivars for Gli-B1a~m alleles. These results were reconfirmed with their complementary Glu-B3 low-molecular-weight glutenin subunits alleles tightly linked with Gli-B1 locus revealed with 2-DGE in our previous study. As a result, one Gli-B1b, four Gli-B1d, two Gli-B1f, six Gli-B1m and nineteen Gli-B1h varieties were identified. This is the first report on revealing the Gli-B1 alleles in Korean wheat cultivars and represents valuable basic data on wheat allergy, relationship between gliadin and wheat quality, and development of hypo-allergenic wheat.
The Degradation of Chitin with Food Grade Papain
Han, Beom-Ku,You, Tak,Moon, Jong-Kook,Kim, Sae-Bom,Jo, Do-Hyun 한국응용생명화학회 2000 Journal of Applied Biological Chemistry (J. Appl. Vol.43 No.4
We investigated the production of chitin oligosaccharides using food grade papain. A solution of commercial food grade papain (FGP) was dialyzed for 12 h before measuring its chitinolytic activity. The effects of enzyme concentration, reaction temperature, and pH on the endochitinase and $\beta$-N-acetylglucosaminidase activities and the thermostability of these enzymes were investigated. In adddition, the reaction products were analyzed with gel filtration on a Bio-Gel P2. The endochitinase activity was twentyfold higher than that of $\beta$-N-acetylglucosaminidase. The optimal endochitinase activity was at pH 3.0, while the maximal $\beta$-N-acetylglucosaminidase activity was at pH 6.0. The reaction product consisted mainly of the dimer of N -acetylglucosamine, with a small amount of its trimer. Under the experimental conditions, $120{\mu}g$ of chitin oligomers were obtained with 1 mg of FGP protein after an incubation of 2 h.