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표적의 자세 변화를 고려한 계측 레이더의 비콘 추적 성능 분석
류충호,예성혁,황규환,서일환,Ryu, Chung-Ho,Ye, Sung-Hyuck,Hwang, Gyu-Hwan,Seo, Il-Hwan 한국군사과학기술학회 2010 한국군사과학기술학회지 Vol.13 No.4
Instrumentation radar in a test range has an important role to measure target's TSPI(time, space, position, information). It is well known that it tracks a target stably using a beacon mode. But it may fail to track a target in a certain region using a beacon mode. In this paper, we modeled a simple missile shape similar to ATCMS with two beacon antenna and analyzed an antenna radiation pattern using MLFMM(Multi Level Fast Multipole Method) method. Using the analyzed result of the radiation pattern of the antenna and the attitude data of target, we simulated beacon tracking performance of an instrumentation radar. As a result of simulation, we showed that an instrumentation radar may lose the target because it tracks a area of the beacon antenna pattern.
류충호,황규환,장용식,김문기,최익환,Ryu, Chung-Ho,Hwang, Gyu-Hwan,Jang, Yong-Sik,Kim, Moon-Ki,Choi, Ik-Hwan 한국군사과학기술학회 2013 한국군사과학기술학회지 Vol.16 No.2
In general, radial velocity of a target can be obtained by acquiring doppler frequency shift in case of a doppler radar, or can be obtained by acquiring range rate in case of a pulse radar. Then radial velocity can be converted to tangential velocity using aspect angle or position variation per unit time. These two ways have the same meaning in physically, but result in different uncertainty finally. In this paper, it is described not only the two transformation procedures to calculate tangential velocity from radar measurement data, but also the result of combined uncertainty comparison between these two procedures.
류충호,김익조,김형갑,정종화,정영기 한국생명과학회 2002 생명과학회지 Vol.12 No.3
전통 콩 발효식품으로부터 혈전용해능이 뛰어난 균주를 분리하였다. 이 균주의 형태학적, 생화학적 특성을 조사한 결과 Bacillus subtilis로 동정되었다. 분리된 균주를 이용하여 혈전용해활성이 높은 청국장 제조를 위한 최적발효조건은 37$^{\circ}C$에서 24시간이었다. 증자대두는 초기 pH 6.3에서 12, 24 및 48시간동안 발효시킨 각각의 pH는 6.31, 7.24, 7.81로 약 알칼리화 되었다. 본 혈전용해효소는 열안정성이 높아 6$0^{\circ}C$ 와 8$0^{\circ}C$에서 30분 처리하였을 때 혈전용해활성을 각각 75%와 와 40% 유지하였다. A bacterial strain showing the fibrinolytic activity was screened from korean traditional soybean products. For the identification, the strain was investigated morphology and biochemical characteristics and it was classified to Bacillus subtilis. The strain had high fibrinolytic activity in Chungkukjang. The optimum fermentation condition of temperature and time were 37$^{\circ}C$ and 24hour. The pH in Chungkukjang was gradually alkalized during fermentation. The fibrinolytic enzyme in Chungkukjang stable at heft treatment; After heating at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 30 min, the fibrinolytic activity remained 75% and 40%, respectively.
민속주의 품질평가와 Lumitester를 이용한 생균수 측정
류충호,김태완 한국생명과학회 2002 생명과학회지 Vol.12 No.3
한국 민속주의 품질평가를 위해 민속주 31종을 대상으로 에탄을 함량, pH, 산도, 총당 및 환원당의 함량과 같은 특성을 조사하였다. 또한 민속주의 ATP함량은 lumitester로 측정하여 생균수와 비전하였다. 민속주의 물리.화학적 특성은 아래와 같이 확인되었다.; pH는 3.59~4.79 였고 총 산도는 4.23~16.21이였으며 총당과 환원당의 함량은 각각 0.04 ~1.13, 0.006 ~ 0.999 g/100 mL로 나타났고 ATP함량은 $10^1$~$10^{6}$ RLU범위에서 관찰되었다. To evaluate the quality of korean traditional wine, 31 different type of wine were selected and examined for the following properties; ethanol contents, pH, acidity, total sugar contents, reducing sugar contents. In addition ATP contents of traditional wines were measured using lumitester and the result were compared with these obtained by viable cell counts. The physical and chemical properties of traditional wines are summarized as follow.; pH were in the range of 3.59~4.76, Total acidities were in the range of 4.23~16.21, Total sugar and reducing sugar contents were in the range of 0.04~1.13 g/100 mL and 0.006~0.999g/100 mL, respectively, ATP contents were in the range of 10$^1$~ 10$^{6}$ RLU(Relative light unit).
류충호(Chung-Ho Ryu),이정옥(Jeong-Ok Lee),손대열(Dae-Yeul Son) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.8
In this study we investigated the change in antigenicity and allergenicity of Meju, a traditional Korean soybean product, by fermentation via 3 different microorganisms. The steamed soybeans were fermented with Lactococcus lactis subsp. lactis and/or Aspergillus oryzae and/or Bacillus subtilis. Proteins in soybean were degraded after fermentation. Antigenicity or allergenicity were analysed by immunoblotting and ELISA using soybean protein-specific polyclonal antibodies or soybean allergic patient sera. The best degradation was achieved by three step fermentation using nisin-producing Lactococcus lactis subsp. lactis IFO12007, A. oryzae and B. subtilis. Allergenicity and antigenicity were also starkly reduced after three step fermentation. The three-step fermentation method developed in our lab suggests an excellent alternative to reduce the allergenicity of soybeans.