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소형펀치시험에 의한 원자로압력용기용 저합금강의 강도 및 연성-취성 천이온도 평가
홍준화,김길무,오용준,최병찬 대한금속재료학회(대한금속학회) 2001 대한금속·재료학회지 Vol.39 No.2
Small punch(SP) test was performed to evaluate tensile properties and ductile-brittle transition behavior of various reactor pressure vessel(RPV) steels with bainitic microstructure in the temperature range of R.T. to -196℃. The testing specimens were taken from 1/4t location of one weld and six forged RPV steels manufactured by the different processes and machined to a dimension of 10×10×0.5 ㎜. Yield strength and maximum strength from SP test were successfully correlated with yield strength in all temperature ranges and tensile strength in the upper shelf region of SP energy versus temperature curves. Weibull statistical analysis was a useful method to determine the mean value of SP energy in the transition region and the SP transition temperature even for the very limited number of SP specimens. Transition temperature determined at mid-point of upper and lower SP energy(T_(SP)) was successfully correlated to the index transition temperatures from standard Charpy impact test and T_o value from the precracked V-notched three-point bend fracture(PCVN) test. From the observation of the outer surface of the tested SP specimens, it was found that the SP energies were proportional to the lengths of the largest residual crack that did not lead to a fatal main crack. Small punch local fracture stress obtained by considering Griffith theory exhibited some meaningful agreement with local fracture stress obtained from the PCVN test.
이경희,박도영,이인영,홍주영,최병찬,배상수 대한영양사협회 2001 대한영양사협회 학술지 Vol.7 No.2
The purpose of this study was to investigate food service managements system and nutrition education of the early childhood education institute in Yongdungpo, Seoul. Self-administered questionnaires were completed by 26 public early childhood education institute and 34 private ones. A majority of the teachers were women over 40 with at least bachelor's degree. Other than the fact that food service provides food to the children, it contributed in providing the essential nutrients to the children, as well as giving them the opportunity to learn table manners. A normal food service would provide one set of lunch and two sets of snacks, which would be provided by the institute itself. In most cases, the director or teachers planned the menus instead of dietitians. Journals, cookbooks and other information put out by mass communication, such as TV and newspapers, were used as reference to those menus. The factors considered in planning the menus were mainly nutritional balance and the children's food preference. The difficulties in meal management were about the budget and nutritional menu planning. Fifty five percent of the subjects were did nutrition education, and they focused mainly on the table manners and hygiene education but once a year. The difficulties and complaints in execution nutrition education at the institutes were lack of nutritional knowledge, personal shortage, and excessive work. The institutes were urgently requesting for menu provisions from local Public Health Clinics. As a recommendation from the results of this study, food service management and nutrition related subjects should be more enforced into the nursery teacher training curriculum. Also, it is necessary to provide nutrition education to teachers, and as a link, the need to develop a manual for nutrition education has become urgent.