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내풍설계를 위한 RC 건축물의 고유주기 및 감쇠비 산정식
구혜진(Koo, Hye Jin),김홍진(Kim, Hong-Jin) 대한건축학회 2015 大韓建築學會論文集 : 構造系 Vol.31 No.2
The natural period and damping ratio are most important factors when wind loads and responses are calculated. In this study, the design formulae for the natural period and damping ratio of RC building are proposed based on the measurement data. The ambient vibration of 36 RC buildings with height from 44.8m to 305m are measured and their dynamic properties are identified. Further, 22 building data are collected from previous researches. The proposed design formulae for the natural period and damping ratio are compared to various design formule and their applicability was investigated.
구혜진 ( Hye-jin Koo ),진소연 ( So-yeon Jin ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.
최현욱,구혜진,김종태,황성연,김동섭,최성원,허남윤,백무열,Choi, Hyun-Wook,Koo, Hye-Jin,Kim, Chong-Tai,Hwang, Seong-Yun,Kim, Dong-Seob,Choi, Sung-Won,Hur, Nam-Youn,Baik, Moo-Yeol 한국식품과학회 2005 한국식품과학회지 Vol.37 No.1
쌀 전분에 propylene oxide(PO)를 단계별(전분 공형분 대비 2-12%)로 20시간과 24시간 반응시켜 하이드록시프로필화 쌀 전분을 제조하고, 변성된 쌀 전분의 용해도, 팽윤력, RVA, DSC 특성을 연구하였다. 팽윤력은 일반 쌀 전분 보다 낮은 온도에서 증가되기 시작하였으나 높은 경향을 보였으며, 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 완만한 상승을 나타내었다. 용해도는 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 낮은 결과를 나타내었고 PO 함량이 높을수록 높아지는 결과를 보였다. RVA 분석결과 PO 함량이 높을수록 pasting temperature와 peak time이 낮아졌고 최고 점도는 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 낮고 holding strength는 높은 경향을 나타내고 breakdown의 경우 반응시간이 24시간이 20시간보다 낮은 경향을 보였으며 Setback은 24시간 반응시킨 처리구들이 일반 쌀 전분보다 낮은 것으로 나타났다. DSC분석결과 PO 함량이 높을수록 To, Tp, Tc, ${\Dalta}H$가 감소하였다. 따라서 하이드록시프로필화 쌀 전분의 경우 전분입자내의 intemal bond가 하이드록시프로필기에 의해 약해져서 호화가 쉽게, 즉 낮은 온도에서 일어나는 것으로 판단되었고 최대 팽윤력, breakdown에서 옥수수 전분과는 다른 결과를 나타내어 전분의 종류에 따라 같은 변성 처리라고 하더라도 다른 결과를 나타낼 수 있다는 사실이 확인되었다. Physicochemical properties of hydroxypropylated rice starches were investigated. Swelling power of hydroxypropylated rice starch increased at relatively lower temperature than native rice starch. Solubility of hydroxypropylated rice starch was lower (1.9-13.4%) than that of native rice starch (2.2-13.8%), and increased with increasing amount of propylene oxide. Pasting temperature ($66.2-70.8^{\circ}C$) and peak viscosity (2,843-3,395cp) of hydroxypropylated rice starch were lower than those of native starch ($71.6^{\circ}C,\;3,976\;cp$) and decreased with increasing amount of propylene oxide, regardless of reaction time. DSC thermal transitions of hydroxypropylated rice starches shifted toward lower temperature. Amylopectin-melting enthalpy of hydroxypropylated rice starch decreased (11.8-9.8J/g) with increasing amount of propylene oxide and was lower than that of native starch (11.9 J/g). These results indicate hydroxypropylation lowered swelling power and gelatinization temperatures of rice starch, because internal bonds of rice starch molecules were sterically weaken by substituted hydroxypropyl groups.