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      • KCI등재

        NEUTRON STARS IN THE GALACTIC CENTER

        김정리,Melvyn B. Davies 한국천문학회 2018 Journal of The Korean Astronomical Society Vol.51 No.5

        The Galactic Center is one of the most dense stellar environments in the Galaxy and is considered to be a plausible place to harbor many neutron stars. In this brief review, we summarize observational efforts in search of neutron stars within a few degrees about the Galactic Center. Up to 10\% of Galactic neutron stars may reside in this central region and it is possible that more than a thousand neutron stars are located within only $\sim25''$ ($\le 1$ pc) about the Galactic Center. Based on observations, we discuss prospects of detecting neutron stars in the Galactic Center via gravitational waves as well as electromagnetic waves.

      • KCI등재

        Pulsar Binaries as Gravitational-Wave Sources: Rate Predictions

        김정리 한국물리학회 2009 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.55 No.5

        Pulsar binaries are important targets for ground-based and future space-borne gravitationalwave (GW) detectors. In order to improve detector design and to assess detector performances, it is a prerequisite to understand the astrophysics, such as the population size or merger rates, of GW sources. Here, we summarize recent results for Galactic merger rates of two known types of pulsar binaries: (a) neutron star – neutron star (NS–NS) and (b) neutron star – white dwarf (NS– WD) binaries. Based on the merger rate estimates, we discuss the prospects for the ground-based interferometers, considering the LIGO (Laser Interferometer Gravitational-wave Observatory) and the space mission LISA (Laser Interferometer Space Antenna). Pulsar binaries are important targets for ground-based and future space-borne gravitationalwave (GW) detectors. In order to improve detector design and to assess detector performances, it is a prerequisite to understand the astrophysics, such as the population size or merger rates, of GW sources. Here, we summarize recent results for Galactic merger rates of two known types of pulsar binaries: (a) neutron star – neutron star (NS–NS) and (b) neutron star – white dwarf (NS– WD) binaries. Based on the merger rate estimates, we discuss the prospects for the ground-based interferometers, considering the LIGO (Laser Interferometer Gravitational-wave Observatory) and the space mission LISA (Laser Interferometer Space Antenna).

      • KCI등재

        The Double Pulsar PSR J0737−3039

        김정리 한국물리학회 2014 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.65 No.6

        The Double Pulsar (PSR J0737−3039) consists of two active radio pulsars (labeled as A and B)that are bound in a slightly eccentric, tight orbit. This is one of the best astrophysical laboratoriesto test Einstein’s theory of general relativity. All five post-Keplerian parameters are measuredindependently for the A and the B pulsars, and they are consistent with predictions from generalrelativity. The Double Pulsar is also useful for understanding the formation and the coalescence ofdouble-neutron-star systems. We summarize the properties of the Double Pulsar and discuss theirimplications for testing general relativity and for detecting gravitational waves.

      • 의료기관의 식자재 공급자 선정기준에 영향을 미치는 요인 분석

        김정리,최성경,곽동경 대한영양사협회 2002 대한영양사협회 학술지 Vol.8 No.4

        The purposes of this study were to find factor which influence en the selection criteria of food supplier. Questionnaire were distributed to 52 general hospitals with more than 400 beds located in Seoul and Kyongin province, and responded questionnaires were collected from 44 dietetic departments(84.6%) and 18 purchasing departments(34.6%). The main results of this study can be summarized as follows: (1) Supplier selection criteria include quality, service, cost and supplier competency. (2) With having been met with tight competition and market opening, hospitals plan a strategy to improve quality, service and they tend to have more interest in various supplier selection criteria. (3) Purchasing departments estimate more highly the rate of reflection in considering supplier selection criteria than the rate of importance about cost criteria, which reveals that purchasing departments sensitively respond to cost cutdown. (4) When selecting suppliers, a significant(p<0.01) influence of stability of supplier industry environment on the selecting criteria such as the importances of quality, service, and supplier quality are recognized only after recognizing the stability of food delivery industry. Food supplier industry secures stability more quickly through major companies' participation in food distribution industry and this will reveal the importance of supplier selection criteria. (5) Suppliers which are selected by the quality criteria, service criteria, supplier quality criteria make efforts to communicate with foodservice departments, to give more proper information about substitute food, new product, and to make commitments, while suppliers which are decided by cost criteria do not establish supportive relationships with foodservice departments.

      • KCI등재

        경기도 소재 고등학교 급식소의 위생·안전관리와 작업구역별 공기 품질 간의 관련성

        김정리,장혜자,Kim, Jeonglee,Chang, Hyeja 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.4

        The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

      • KCI등재

        경기도 소재 고등학교 급식소의 위생ㆍ안전관리와 작업구역별 공기 품질 간의 관련성

        김정리 ( Jeonglee Kim ),장혜자 ( Hyeja Chang ) 대한영양사협회 2017 대한영양사협회 학술지 Vol. No.

        The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of 25.1℃ with the highest of 35.4℃ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

      • KCI등재

        흑임자죽 재료배합비의 최적화 연구

        정리,정미,종군 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

        The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to impove the quality of the black sesame gruels that modern consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40% of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60%) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18%) of non-glutinous rice flour was added. The yellowness value was high when 25g(30%) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9%) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6%) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3%) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40%) of black sesame, 50g(60%) of glutinous rice (flour), 2.5g of salt, and 500 ml of water.

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