http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
우리나라 도시배수시스템 설계를 위한 확률강우강도식의 유도
이재준,이정식 한국수자원학회 1999 한국수자원학회논문집 Vol.32 No.4
본 연구에서는 우리나라 강우에 대한 대표 확률분포형을 결정하고 결정된 대표 확률분포형에 의거하여 확률강우강도식을 유도한다. 빈도해석에 널리 사용되는 11개 분포형에 대하여 모멘트법과 최우추정법 및 확률가중모멘트법으로 모수를 추정하고, 적정성이 있는 모수를 대상으로 적합도 검정을 실시하여 지속기간별로 각 지점의 적정분포형을 구한다. 전 지역의 강우 동질성을 검정하는 방법으로 비모수적 검정방법인 Mann-Whitney 검정과 Kruskal-Walls 검정을 This study is to derive the rainfall intensity formula based on the representative probability distribution in Korea. The 11 probability distributions which has been widely used in hydrologic frequency analysis are applied to the annual maximum rainfall.
이재준,이지수,최정석,하정헌 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.3
We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L* and increasing CIE a* before cooking and increasing CIE L* and CIE a* after cooking. CIE b* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.