http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
신기호(Ki Ho Shin),최정(Zheng Cui),임태곤(Tae Gon Im),방극필(Geuk Pil Bang) 한국차학회 2011 한국차학회지 Vol.17 No.3
본 연구에서 찻잎 수확시기별 차 제품의 품질비교에서 비발효차인 녹차의 경우 첫물차 시기가 두물차, 세물차에 비하여 총질소, 아미노산함량은 높은반면 탄닌성분 함량은 낮아 단맛과 은은한 향을 나타내어서 품질이 우수하였으며 발효차의 경우 탄닌성분의 함량이 제다 과정중에 발효 증진에 영향을 미쳐 녹차보다는 약간 늦게 찻잎을 수확하여 탄닌 함량이 증가할 때 발효차를 만드는 것이 발효도 증진으로 제품이 양호하였다. 따라서 비발효차인 녹차는 첫물차 수확시기인 4월 하순에 수확하여 차를 만드는 것이 품질이 우수하였고 부분발효차는 첫물차의 후기인 5월 상순이나 두물차 초기인 6상순 수확시기에 찻잎을 수확하여 부분발효차를 제다하며 강발효차는 두물차 중기인 6월 중순 쯤에 찻잎을 수확하여 차를 만드는 것이 차의 종류별 제품의 품질도 우수하고 찻잎 이용 효율도 높일 수 있을 것으로 사료 되었다. This study was conducted to investigate of search for fermented tea and quality with different plucking seasons As the tea harvesting season is late, the total nitrogen and amino acid are low, while the tannin is high. The faster the harvesting season is, the better the color, the scent and the taste are both fermented tea and non-fermented tea according to the quality evaluation of the harvesting season. The non-fermentation tea which was harvested in late April, the first plucking season, had good quality. The partial fermentation tea that was harvested in mid May after the first plucking season, was good while the fermented tea which was harvested in mid June, the second plucking season, had good quality and the tea leaves were efficient. The quality of traditional compressed block-like tea (duck cha) which is fermented partially about 30-50% tended to have good taste and scent compared with non-fermented tea.
신기호(ki-ho Shin),최정(Jung Choi),김홍재(Hong-jae Kim) 한국차학회 2006 한국차학회지 Vol.12 No.3
국내 차엽을 이용하여 우리나라 환경조건에서 가장 알맞은 반발효차인 우롱차를 제다하는 방법을 구명한 결과 차엽을 채위한 후 첫 단계인 위조 방법에서 위조에 알맞은 시간은 야외 일광위조는 30분, 야외 그늘위조는 40분, 송품위조는 20분의 위조시간이 가장 적합하였으며 그 중에서 야외 그늘위조처리가 가장 우수하였다. 처리별 성분 함량의 변화에서 위조 방법별 총 질소 함량은 각 처리별 시간이 길수록 낮아지는 경향이었고, 아미노산 함량은 일광, 그을 위조에서는 30분, 송풍위조는 10분내에서 높은 경향이었다. 1차 위조 후 2차 실내 위조 시간은 16~18시간 위조 처리하는 것이 맛과 향에서 우수하였고 위조 시간 중 헤치기는 6~8회 정도가 적당하였다. 2차 실내 위조에서 처리 별 총 질소 함량은 각 처리별 시간이 길수록 낮아지는 경향이었고, 아미노산 함량은 위조 6시간에 비해 8시간에서 낮아지는 경향이었다. 우롱차를 제다하기 위해 차엽을 반발효시킨 후 1차 덖음온도와 시간은 120에서 12분, 150에서 6분 정도 덖음 처리했을 때 맛과 향이 양호하였고, 1차 덖음 후 유념 시간은 20분 정도로 처리한 것이 맛과 향에서 가장 우수하였다. This study was carried out to investigate the quality of Oolong tea according to processing methods. The Optimum first withering the tea leaves were conditions in sunshine place for 30 minute, in the shade of outside place for 40 minute and the wind of 5~10 meter fer second an electric fan. And, The Optimum second withering the tea leaves were conditions in indoor withering with gentle hand rolling from 12 hours to 18 hours. It was the good Oolong tea in the aroma and taste that the water contents in the tea leaves after the withering were 60 percentage. The content of total nitrogen and chlorophyll were decreased in the long time withering treatmented than short time. The Oolong tea were processing after the withering, pan-firing, rolling and drying. It was the excellent shape and liquor color in Oolong tea that semi-fermented pan-firing temperature for manufactured the oolong tea was 150 temperature for 6 minute. It was the excellent the tea color, taste that the rolling time for manufactured Oolong tea was treated in 25 temperature for 20 minute.
신기호(Ki Ho Shin) 육군사관학교 화랑대연구소 2021 한국군사학논집 Vol.77 No.3
In cyberspace, the enemy is conducting Cyber threats and attacks in various forms, not simply attacks. The US Cyber Command, a leader in World Cyber operations, is implementing offensive and active defensive operations by applying the concept of ‘Persistent Engagement’ to the existing defensive and passive defensive operations. To strengthen our cyber operations capabilities, we need to actively benchmark and apply it to our military"s cyber operations. Furthermore, for offensive and active Cyber defense operations, it is necessary and important to preemptively collect and analyze Cyber Threat Intelligence such as TTPs, and then acquire the capability to respond early. In this study, we will find out the threat analysis execution method applying the concept of "OODA Loop" and the Cyber Threat analysis execution method using the MITER ATT&CK framework based on Cyber Threat Intelligence (TTPs, etc.). To this end, basic theoretical background knowledge such as the basic concept of "OODA Loop" and military application cases, the concept of "MITER ATT&CK Framework" and practical application cases will be first reviewed, and then the application plan for the Korean military will be presented.
약품교반시험을 이용한 응집 공정에서 알루미늄 이온의 물질수지 분석
신기호 ( Ki Ho Shin ),이준명 ( Jun Myeong Lee ),이광호 ( Kwang Ho Lee ) 충북대학교 건설기술연구소 2011 建設技術論文集 Vol.30 No.1
This paper analyzes the mass balance of Aluminum ion using jar test by changing the does of coagulant. The results are as follows; The result of Jar test after dosing the coagulant shows that the recovery rate of total aluminum ion in filtrate and sediment are 93.4-106.8% in case of PAHCS and 9.2-103.2% in case of PAC when compared to dosage. By increasing the dose of coagulant from 0.5ml to 2.5ml, the ratio of residual aluminum ion of filtrate is 23.8-1.3% in case of PAHCS and 39.1-0.3% in case of PAC after the Jar test. As a result, the ratio of residual aluminum ion decreases and its ratio in sediment increases by increasing the dose of coagulant. Both for PAHCS and PAC, the residual aluminum ion of filtrate is the lowest when dosing 2.3ml and pH is stabilized at 6.9-7.0.