http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
저압 케이블 고장 위치 검출 실증 시험장 설계 및 구축
오훈(Hun Oh),김준성(Jun-Seong Kim),이제훈(Jei-Hoon Lee),김도웅(Do-Woong Kim),전정채(Jeong-Chay Jeon),김택희(Taek-Hee Kim),유재근(Jae-Geun Yoo) 한국산학기술학회 2015 한국산학기술학회 학술대회 Vol.2015 No.1
케이블의 유지관리와 고장시 피해비용 감소, 신속한 복구 등을 위해 고장 위치 검출에 대한 기술개발과 장비 운영 능력 배양이 필요하다. 따라서, 현장 조건에 맞는 기술의 개발과 시험, 장비 운영 능력 향상, 그리고 장비의 성능 검증 등을 위해 표준화된 실증 시험장이 필요하다. 본 논문에서는 저압 케이블 고장 위치 검출 실증 시험장의 설계 및 구축에 대해 서술하였다. 구축된 실증시험장은 단선, 합선, 반단선, 접촉불량 고장을 매설된 케이블의 100m 200m 거리에서 발생시켰고 최대 거리 측정 시험을 위해 1km 케이블을 설치하였다. 이러한 실증시험장은 향후 고장 검출 기술의 개발과 표준화, 그리고 장비 운영능력의 배양, 성능 검증 및 인증 시험 등을 위해 활용될 수 있을 것이다.
Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation
Choi, Yun-Sang,Kim, Hyun-Wook,Hwang, Ko-Eun,Song, Dong-Hun,Jeong, Tae-Jun,Jeon, Ki-Hong,Kim, Young-Boong,Kim, Cheon-Jei Elsevier 2015 Poultry science Vol.94 No.4
<P>We examined the combined effects of prerigor and postrigor batter mixtures on protein gelation. The postrigor batter was prepared with 2% salt, whereas the prerigor meat at 5 min postmortem was used to prepare postrigor batters at different salt levels. For 5 treatments, prerigor batters were mixed with postrigor batter that had 2% salt (control) as follows: T1: ground presalted (1%) hot-boned breast with 1% salt for 50% total batch; T2: ground presalted (2%) hot-boned breast for 50% total batch; T3: ground presalted (3%) hot-boned breast for 30% total batch that was mixed with cold-boned batter for 50% total batch; T4: ground presalted (4%) hot-boned breast for 25% total batch that was mixed with cold-boned batter for 50% total batch; and T5: ground presalted (5%) hot-boned breast for 20% total batch that was mixed with cold-boned batter for 50% total batch. Treatments with both presalted prerigor and postrigor muscle showed less cooking loss and lower emulsion stability than the control, except T5. The protein solubility and apparent viscosity of the control was the lowest. Thus, presalted hot-boned muscle combined with cold-boned muscle positively affected physicochemical properties.</P>
백내장 수술 전후 0.05% 사이클로스포린 점안이 눈물막 및 각막수차에 미치는 영향
전제훈,김홍석,정지원,윤상철,서경률,이형근,김응권,김태임,Jei Hun Jeon,Hong Seok Kim,Ji Won Jung,Sang Chul Yoon,Kyoung Yul Seo,Hyung Keun Lee,Eung Kweon Kim,Tae Im Kim 대한안과학회 2014 대한안과학회지 Vol.55 No.7
<b>Purpose:</b> To evaluate the efficacy of 0.05% cyclosporine A on tear film parameters and corneal aberration after cataract surgery. <b>Methods:</b> Patients who underwent cataract surgery were divided into 2 groups. Patients in Group I (23 eyes) were treated with cyclosporine A from 1 week before surgery to 3 months after surgery. Patients in Group II (24 eyes) underwent surgery without cyclosporine treatment. Tear film break-up time (BUT), Schirmer’s test I, Oxford scheme, Ocular surface disease index (OSDI), and corneal aberrations were evaluated before surgery and at 1 and 3 months after surgery. <b>Results:</b> In Group I, BUT was significantly improved at 3 months (<em>p</em> = 0.026) after surgery compared with the preoperative value. OSDI decreased significantly at 1 (<em>p</em> = 0.033) and 3 months (<em>p</em> = 0.003) after surgery compared with the preoperative value. However, there were no significant differences between preoperative and postoperative values of BUT and OSDI in Group II. Schirmer’s test results and the Oxford scheme were not significantly changed in either group. Preoperative root mean square (RMS) total values were not different between the 2 groups, but was different at postoperative 3 months (<em>p</em> = 0.015). Group I had a significantly lower value for total RMS than Group II. In Group I, Coma 7 (Z3-1) (<em>p</em> = 0.018) and spherical aberration (Z4 0) (<em>p</em> =0.031) were significantly decreased after surgery. In Group II, Trefoil 6 (Z3-3) (<em>p</em> = 0.033) was significantly increased after surgery. <b>Conclusions:</b> 0.05% cyclosporine A may be effective for improving dry eye syndrome and corneal aberration after cataract surgery. J Korean Ophthalmol Soc 2014;55(7):978-983