漢江下流部 水害輕減을 爲한 調査 硏究

金漢星,高在雄,李相鎔,玄義泰,柳興根 건국대학교 1974 學術誌 Vol.17 No.1

The effect of reducing flood magnitudes, flood stages, and flood damage by upstream reservoir regulation are investigated in this study. The analytical procedures which has been established newly, are treated through this study for 7 index stations and same numbr of reaches. The method of this study could be expressed briefly as following procedures. Using stage-frequency relations and the potential damage survey data, damage-frequency relations are established, and from this, average annual flood damages computed. By holding out portions of the floods with various amounts of flood control storage in 6 reservoirs in the basin, routing were made to establish modified stage-frequency relations. From damage frequency relation, average annual damages are computed with and without condition of each control volume. The study result are concluded as follows; (1) The relationtship of corresponding water level between nearby stations are useful tools to adjust error of the data due to observation error and change of the gaging location. (2) The number of records about 10 years could not be applied for the statistical methods of flood frequency analysis. (3) The regional skew factors are recommended to apply flood frequency study by the log-Pearson Type III method. (4) The effect of damage reductions are greatly affectedin accordance with the routed flood. Therefore application of the Typical Tributary Contribution Flood are reasonable for this type of study. (5) In the North Han, effect of damage reduction due to the lacation of control point are gradually increased from upstream to downward until the confluence of North and South Han. (6) In the South Han, control effect are increased from Chungju to Yeoju where the maximum effect are analyzed and then decrease gradually until the confluence. (7) Better hydrologic and topographic combinations for the flood control are existed in South Han to compare with North Han in this study results.

경북지역 주부들의 전통 부엌 세간의 보유 현황 및 이용실태 조사 연구

한재숙,최영희,조연숙,변재옥,한경필,김현옥,정종기,최석현 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4

Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned for heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.

Effects of Pilger Rolling and Heat Treatment on Microstructure and Corrosion Resistance of Ag-electroplated 304 Stainless Steel Tubes

Hyun Park,Woo‑Jin Lee,Jae‑Han Son,Han‑Kyun Shin,Sung‑Kyu Hong,Hyo‑Jong Lee 대한금속·재료학회 2022 METALS AND MATERIALS International Vol.28 No.8

We introduce a cost-effective method that combines electroplating with metal cold working processes to manufacture compositetubes with robust corrosion resistance. First, a 3-step electroplating process was developed to form an adhesive anduniform Ag coating on the outer wall of a 304 stainless steel tube. The process consisted of a Ni-strike step for removing thepassivation layer of the initial 304 tube, Cu deposition for smoothing the surface by adding a buffer layer, and Ag deposition. To reinforce the interfacial adhesion between the electroplated layers and the 304 tube and increase the area of the Ag coating,a pilger rolling or pilger rolling + heat-treatment process was performed after the Ag electroplating process. Scanningelectron microscopy of the composite tubes after each process indicated that the as-deposited Ag coating changed fromhaving a rough to smooth surface after only pilger rolling and with additional heat treatment. Electron backscatter diffractionanalysis of the microstructures and textures of the tubes revealed that dynamic recrystallization occurred extensively duringpilger rolling, resulting in the formation of a relatively defect-free grain structure without heat treatment. Furthermore,electrochemical polarization curves determined that the Ag-coated composite tubes are superior to the uncoated 304 tubein terms of corrosion resistance under Cl−atmosphere, owing to the formation of a AgCl passivation layer during testing. Surface analysis of the composite tubes suggests that the properties of the AgCl passivation layer are related to the grainsize of the Ag coating and the density of plastic-deformation-induced defects.

Spawning Behavior, Egg Development, Larvae and Juvenile Morphology of Hyphessobrycon eques (Pisces: Characidae) Characidae Fishes

Jae-Min Park,Na-Ri Kim,Kyeong-Ho Han3,Ji-Hyeong Han,Maeng-Hyun Son,Jae-Kwon Cho 한국발생생물학회 2014 발생과 생식 Vol.18 No.4

Hyphessobrycon eques is a famous fish for ornamental fish market and aquarium. They are inhabit in regions of Amazon and Paraguay River basin. Serpae fishs were investigated 2–3 males are chased to female, and then males attempted to simulate the females abdomen. After fertilization, eggs were kept in incubators at 28oC. The fertilized eggs had adhesive and demesal characteristics and had a mean diameter of 0.92 ± 0.01 mm. Larvae hatched at 16 hrs post fertilization. The hatched larvae averaged 2.90 ± 0.16 mm in total length (LT). Complete yolk sac resorption and mouth opening occurred on the third day post hatching. At 45 days post hatching, the larvae were 12.5 ± 1.60 mm LT and had reached the juvenile stage.

서울의 Penicillinase Producing Neisseria gonorrhoeae 발생빈도(1998)

김재홍,김준호,반재용,이정우,황성주,정준규,정성태,강진문,조흔정,홍창의,정혜신,이한승,김이선,이봉길,이종호,선영우,한기덕,윤성필,이성훈,안종성,박석범,문승현,조항래,김형섭,류지호,황재영,박준홍,손상욱 한양대학교 의과대학 2001 한양의대 학술지 Vol.21 No.1

In recent years, gonorrhea has been pandemic and remains one of the most common STDs in the world, especially in developing countries. For the detection of a more effective therapeutic regimen and assessing the prevalence of Penicillinase Producing Neisseria gonorrhoeae(PPNG), we have been trying to study the patients who have visited the Venereal Disease Clinic of Choong-Ku Public Health Center in Seoul since 1980 by menas of the chromogenic cephalosporin method. In 1998, 93 strians of N. genorrhoeae were isolated, among which 60(64.5%) were PPNG. The prevalence of PPNG in Seoul, which had been decreased to 39% in 1996 after a peak of 74.3% in 1993, is increased to 64.5% in 1998.

대구, 경북지역 대학생의 식사행동 및 일본음식에 대한 인상 및 기호도 조사 연구

한재숙,이연정,최석현,최수근,권상용,최영희 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.1

본 연구는 대구, 경북지역의 대학생(570명)을 대상으로 식사내용, 식사관습, 식사예절, 일본음식에 대한 인상과 시식경험 및 기호도를 조사한 것으로 그 분석결과를 요약하면 다음과 같다. 1. 음식은 항상 일인분씩 담는다’의 경우는 전체응답자의 15.5%에 불과하였고, ‘음식을 큰 접시에 모아서 담는다’의 경우는 ‘가끔 한다’가 44.8%, ‘항상 한다’가 35.8%로 나타나 큰 접시에 모아서 담는 가정이 많았다. ‘저녁은 가끔 가족이 함께 모여서 먹는다’가 59.9%로 가장 많았고, ‘항상 가족이 모여 같은 음식을 먹는다’는 끼니는 아침이 42.3%, 저녁이 23.3%, 점심이 3%로 나타나 아침에 가족이 모여 같은 음식을 먹는 경우가 가장 많았다. 2. ‘식사시 가족의 자리가 정해져 있다’고 한 경우는 전체응답자의 53.5%였고, ‘가족이 모여 식사할 경우, 연장자가 수저를 들기 전에는 먹지 않는다’는 전체의 56.4%였으며, ‘가장에게는 음식의 양이나 수가 많다’는 30.9%였다. 3. 식사예절에 대해 가장 자주 주의를 받는 것은 ‘TV를 보지 않고 먹기’(13.4%), 남기지 않고 먹기(11.5%), ‘수저사용법’(8.0%)의 순으로 나타났다. 반면 ‘식기 부딪히는 소리’(76.9%), ‘입 다물고 먹기’(76.6%), ‘씹는 소리’(74.6%), ‘밥 먹는 모양’(71.4%), ‘수저 사용법’(69.7%)등은 전체응답자의 70% 이상이 ‘주의를 받지 않는다’고 하였다. 4. 음식 만들기에 대한 선호도는 5점 만점에 3.48점으로‘보통 이상’으로 나타났고 국가별 요리에 대한 기호도는 한국요리(4.39점)가 가장 높았고, 그 다음이 중국요리 (3.76점), 이태리요리(3.45점), 일본요리(3.32점) 순이었으며 프랑스요리(3.16점)가 가장 낮은 기호도를 보였다. 음식 만드는 빈도는 한달에 1∼2회 정도로 나타나 대학 생들이 직접 음식을 만드는 빈도는 매우 낮음을 알 수 있었다. 5. 일본 방문경험은 조사대상자의 93.8%가 없었으며, 그중 92.6%가 일본방문을 희망하였고 일본음식에 대한 이미지는 ‘가격이 비싸다’(4.15점), ‘장식이 아름답다’(4.05점), ‘색채가 예쁘다’(3.98점) 등은 높은 점수를 보인 반면에 ‘맵다’(2.21점), ‘기름기가 많다'(2.51점), ’깊은 맛이 있다‘(2.56점) 등은 낮은 점수를 보였다. 6. 일본음식 중 가장 높은 시식경험을 가진 것은 우동(95.3%)이었고 그 다음은 스시(93.1%), 덴뿌라(81.9%)순 이었고, 반면에 니쿠자가(6.4%), 오차즈께(9.3%), 오코 노미야끼(11.1%), 다코야끼(16.0%) 등은 매우 낮은 시식경험을 보였다. 7. 일본음식에 대한 기호도는 우동(3.98점), 스시(3.85점), 덴뿌라(3.69점), 소바(3.43점), 스키야끼(3.12점)는 대체로 높은 기호도를 나타낸 반면 낫또(2.68점), 오차즈께(2.76점), 오코노미야끼(2.87점), 미소시루(2.88점), 다코 야끼(2.88점) 등은 낮은 기호도를 보였다. 이상의 연구결과로 변모해 가는 우리전통 식사예절의 동향 파악이 가능하였고 가족간의 화목과 건강한 사회를 이루기 위한 가족 단란의 식사지침이 요구되었다. 한편 일본음식중에는 우동과 스시가 한국대학생들에게 가장 인기가 높은 음식임을 알 수 있었고 대부분의 일본요리에 대해 장식이 예쁘고 색채가 아름답지만 값이 비싸다는 이미지를 가지고 있어서 가격을 좀 더 낮춘다면 그 이용이 더욱 늘어날 것으로 기대되었다. 또한 낫또, 오차즈께, 오코노미야끼 등 이용도가 낮은 음식에 대해서는 한국인의 입맛에 맞는 요리법을 가미한다면 대중화가 가능하리라고 여겨진다. This study was conducted to investigate the dietary behavior and image and preference of Japanese foods. The Subjects were consisted of 570 university students(243 males and 327 females) in Daegu and Kyungbuk area, Korea. The students responses to the 10 questions about image of Japanese foods were also measured on 5 point Likert scale. Data were presented by using frequency, percentage, chi-square test and T-test. The results of this study were as follows: (1) On the eating habits, 'the whole family has breakfast together with same foods everyday' scored high as 42.3% and 'foods put in a big platter by gathering everyday' as 35.8%. (2) About the eating customs, 53.5% of the subjects responded that the seat was fixed at meal time, 56.4% didn't start to eat before the patriarch started a meal and 30.9% responded that the head of a family had more foods in number and quantity. (3) On the table manners, 13.4% of the subjects were scolded about 'watching TV on eating', 11.5% about 'making left-over foods', 8.0% about 'misuse of spoon and chopsticks'. (4) The preferred ethnic foods by University students was in other of Korean, Chinese, Italian, Japanese and French foods. (5) Among subjects, 93.8% had no experience of visiting Japan and 92.6% wanted to visit Japan. Images on the Japanese foods were 'the price is too expensive' (mean 4.15) and 'the decoration is wonderful'(mean 4.05). But the subjects did not think Japanese foods as 'hot'(mean 2.21) and 'greasy'(mean 2.51). (6) The favorite Japanese food of subjects was Udon(mean 3.98), Sushi(mean 3.85) and Tempura(mean 3.69). So Udon turned out to be the most popular Japanese foods by university students in Daegu and Kyungbuk area, Korea. But they did not prefer Natto(mean 2.68), Ochazuke(mean 2.76), Okonomiyaki(mean 2.87) and Misosirn and did not eat. From the above results, Korean university students preferred Udon to Natto among Japanese traditional foods, and they estimated Japanese foods as 'too expensive'. Therefore, lowering the price and developing the cooking method for Korean taste were needed to increase the intake of Japanese traditional foods by Korean university students and.

有機製品의 物性改質에 必要한 Silicone 架橋劑開發에 관한 硏究

韓貞璉,梁在乾,鄭一鉉,裵長淳 단국대학교 1985 論文集 Vol.19 No.-

Alkoxysilanes were synthesized by me alcoholysis of trichbromethyhilanc having trifunctional group with corresponding alcohols under sodium alkoxide or HCl acceptor. The yields of the products were more than 80%. It was found that the rate of the hydrolysis of ethoxysilane was faster than methoxysilane. Hexamethyldisilazanes were synthesized by the reaction of chlorotrimethylsilane with ammonia gas or ammonium liquid solution. The yields of the products were 86% and 26% respectively. As the results of hydrolysis of disilazanes prepared under acidic, neutral, and alkali solutions, the rate of the hydrolysis was increased with the order of alkali, neutral, and acidic solution. After synthesizing α,ω-dichloromethylsiloxane by the reaction of diethoxydimethylsilane with dimethyldichlorosilane, α,ω-dichloromethylsiloxanol with terminal hydroxyl group was prepared by the hydrolysis of the product. p-Phenylene-bis-dimethylchlorosilane was prepared through Grignard reaction of p-dibromobenzene with dimethyldichlorosilane, and then p-phenylene-bis-dimethyltydroxysilane was synthesized by the hydrolysis of p-phenylene-bis-dimethylchlorosilane. α,ω-dichloromethylsiloxane

수종보익제가 면역세포의 조절 및 Apoptosis에 미치는 영향

한종현,강성용,정현우,오찬호,권진,은재순 대한본초학회 1997 大韓本草學會誌 Vol.12 No.1

The effects of several tonifying prescriptions on the apoptosis of transplanted L1210 cells and the regulation of immune cells in L1210-transplanted mice were studied. Sa-Mul-Tang(SMT), Sa-Kunja-Tang(SKT), Sipjeon-Daebo-Tang(SDT) accelerated the apoptosis of transplanted L1210 cells, and SMT and SKT reduced the mitochondrial transmembrane potential of transplanted L1210 cells. SMT promoted the proliferation of thymocytes and splenocytes in L1210-transplanted mice. Whereas SMT increased CD8+ T_c/T_S cell, Bojung-Ikki-Tang(BIT) decreased CD4+ T_H cell population in the thymocytes of L1210-transplanted mice. SMT and SKT increased the lucigenin chemiluminescence from peritoneal macrophage of L1210-transplanted mice. These results indicate that SMT and SKT have an inductive action of apoptosis of transplanted L1210 cells and peritoneal macrophage activation.

8등 형광 램프용 전자식 안정기 설계

한재현,박종연,박재일 강원대학교 정보통신연구소 2003 정보통신논문지 Vol.7 No.-

Nowadays, a new modern building needs much more fluorescent lamps than before. It means that the cost would be increased by the installation of more ballasts. This paper presented a ballast for 8 fluorescent lamps. Recently, the 32W fluorescent lamp is more popular than other fluorescent lamps. The proposed ballast consisted of a valley-fill passive power factor correction circuit, two half-bridge inverters, and LCC resonant circuits. The driver IC is a uc3525 for full-bridge inverter, because the inverter has two half-bridges like as a full-bridge. The Valley-fill circuit has a low cost advantage but the maximum power factor is generally lower than 0.95.

전통음식에 대한 경북지역 주부들의 의식 및 실태조사

한재숙,한경필,성선향,조연숙,박경숙,김현옥,정종기 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6

The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%), the east coast circle (21.0%), the middle west circle (21.7%), and the south city circle (29.0%). The performance degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongji in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumpkin, golbangiguk, yakga and potato in order.