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윤정의 한국자동차공학회 2013 International journal of automotive technology Vol.14 No.3
A 1-D transient emission analysis was performed during the cold start period of the city driving 75 (CVS-75)mode for a liquefied petroleum gas (LPG) vehicle to identify the optimal operating conditions of a secondary air injection (SAI)system. A commercial 1-D program, AMESim, was used to model the full exhaust system, including the SAI system, as well as a manifold catalytic converter (MCC) and an under-body catalytic converter (UCC). Next, the effects of the SAI air flow rate and the supply time on HC, CO, and NO x emissions were analyzed using the simulation model with 7-step global surface chemical reactions of the Langmuir-Hinshelwood type. From the simulated results, we found that a 29% HC reduction and a 50% CO reduction can be achieved with the SAI system under the optimal operation conditions of 1.6 g/s of air flow rate for 30 s.
尹政義 건국대학교 1979 論文集 Vol.9 No.1
An investigations were followed the variation amounts of composite amino acids with treament of proteolytic enzyme the round muscle of Korean cattle by using the automatic amino acid analyzer and obtained results indicated as follows. ① In the case of round muscle without any treatment, contents of composite amino acid showed as follow in the ordor of glutamic acid, lysine, aspartic acid, leucine, arginine, alanine, glycine, cystine, histidine, phenylalanine, proline, valine, tyrosine, serine, isoleu, cine, threonine and methionine, ② There are sucessive increasing of 12 amino acids glutamic acid, lysine, aspartic acid-leucine, arginine, alanine, cystine, valine, serine, isoleucine, threonine and methionine in acordance with 0.01 %, 0.05 % and 0.1 % of enzyme treatment. ③ In control and 0.01 % enzyme treatmrnt groups, both group has similar augumentation of proline and glycine, and according to increasing of enzyme concentration, content of proline showed lower augmentation but those of glycine showed considerable augmentation. ④ within 0.05 % of enzyme addition there were increased the amounts of histidine, phenylalanine and tyrosine were not changed of those in concentration of 0.1 %. ⑤ Except for phenylalanine, rest of essential amino acid were augmented in accordance with increasing of enzyme concentration.
피라미(Zacco platypus Temminck)젓갈의 숙성중 조직학적 변화에 관한 연구
윤정의 서울保健大學 1996 論文集 Vol.16 No.1
담수어의 가공식품으로 이용성을 높이기 위하여 피라미를 원료로 고염, 저염 처리하여 경시적으로 근육조직을 관찰한 결과는 다음과 같다. 1. 근섬유 세포는 숙성됨에 따라 근섬유의 붕괴와 위축변형이 일어나며 염색성이 나빠지고, 숙성 20일경부터 자가소화 현상이 현저하다. 2. 근핵은 숙성이나 부패가 진행됨에 따라 점차 소실된다. 3. 결합조직은 거칠게 뭉쳐 있던 것이 숙성이 진행됨에 따라 풀어져서 opening-up 현상을 보인다. 4. 저염처리에 의해서 부패가 진행됨에 따라 근세포는 단백질 변성이 일어나 응고 괴사를 일으킨다. To increase the utilities of fresh-water fish as a processed food, the histological changes in muscle tissue of the high salted and low salted pale chup were investigated during the ripening process. The results were summerized as follows: 1. AB the ripening time goes by, the breakdown and atrophy transform of muscle fiber were occurred gradually and the skin tissue was stained poorly. The autolysis of muscle fiber tissue was occurred remarkably after the 20th day of ripening. 2. With a progress of ripening or spoiling, the muscle nuclei were disappeared. 3. With a progress of ripening, the micell form of connective tissue was destroyed and then the tissue was opening up. 4. By the treatment with 7% of salt the muscle fiber protein was denatured with a progress of spoiling, and the coagulation necrosis of muscle fiber was occurred.