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이석일(Suk Il Lee) 한국위생과학회 2000 한국위생과학회지 Vol.6 No.1
Compared to other waste, waste tire has much discharge quantity and calorie. When we use waste heat of waste tire, it can be definitely better substitute energy than coal and anthracite in high oil price age. To use as a basic data for providing low cost
손동화,권오준,최웅규,권오진,이석일,임무혁,권광일,김성홍,정영건,Son, Dong-Hwa,Kwon, O-Jun,Choi, Ung-Kyu,Kwon, O-Jin,Lee, Suk-Il,Im, Moo-Hyeg,Kwon, Kwang-Il,Kim, Sung-Hong,Chung, Yung-Gun 한국응용생명화학회 2002 한국농화학회지 Vol.45 No.1
본 연구는 보리등겨로 제조한 간장 맛의 특성을 찾기 위해서 수행되었다. 맛성분은 기기분석으로, 관능검사는 panel로, 그 외 통계적 처리의 방법 등을 이용하였다. 보리간장 맛성분은 유기산, 유리당 및 유리아미노산으로 분류하였으며, 이들과 관능검사 성적과의 단순상관으로 보리간장 맛의 품질을 결정하는 것은 불가능하였다. 중상관계수는 절대값의 대수 변환에서 가장 높게 나타났으며, 따라서 단계적 중회귀분석은 가장 설명력이 높으며, 표준오차가 적은 절대값의 대수 변환을 이용하여 실시하였다. 단계적 중회귀분석 결과, 보리간장 맛의 좋고 나쁨에 기여를 하는 성분은 짠맛, 구수한 맛 및 쓴맛을 내는 성분 순이었다. This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluation score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amino acids, free sugars and organic acids. The highest multiple correlation coefficient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transformed with logarithm, for which F-value was highest and standard error of estimation was lowest among the multiple regression models transformed with six variables. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of taste of kanjang fermented with barley bran was salty taste component followed by palatable taste component, and bitter taste component.
손동화(Dong Hwa Son),권오준(O Jun Kwon),최웅규(Ung Kyu Choi),권오진(O Jin Kwon),이석일(Suk IL Lee),임무혁(Moo Hyeg Im),권광일(Kwang Il Kwon),김성홍(Sung Hong Kim),정영건(Yung Gun Chung) 한국응용생명화학회 2002 Applied Biological Chemistry (Appl Biol Chem) Vol.45 No.1
This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluatiom score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amine acids, free sugars and organic acids. The highest multiple correlation coeffifient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transfornned with logarithm,for which F-value was highest and standard error of dstimation was lowest among the multiple regression models transformed with six variable. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of kanjang fermanted with bartey bran was salty taste component followed by palatable taste component, and bitter teste component.
대구광역시 일부 지하 환경에서 하 동절기중 포름알데히드 농도에 관한 연구
이석일 한국위생과학회 1997 한국위생과학회지 Vol.3 No.1
A pilot study was conducted in order to measure indoor and outdoor formaldehyde levels during July 29∼ August 16 of summer in 1996 and January 6∼24 of winter in 1997 in the several same underground space in Taegu city. Formaldehyde concentrations were monitored during 1 week in selected sampling areas(underground shopping center and underground parking lot) using passive formaldehyde monitors. The research findings are as follows: Mean concentration of formaldehyde was 122 ppb during summer days and 112 ppb during winter days in the under ground shopping center and 134 ppb in summer days and 103 ppb in winter days in the underground parking lot. In the case of Daesin underground shopping center, there was the highest number, 158 ppb in summer days and 141 ppb in winter days center and there was lower than 86 ppb in the outdoor. In the underground parking lot, the first basement of Seomoon market had 166 ppb in summer days which is the highest and the first basement of the Grand hotel in the winter had 120 ppb which is the highest. Taegu department store underground parking lot had more than 100 ppb during summer days and lower than Air Quality Criteria in winter days even in the outdoor. When concentration of indoor and outdoor of underground was compared, formaldehyde of indoor was varied from 81 ppb to 166 ppb in summer days and from 74 ppb to 141 ppb in winter days. The measured number of outdoor was varied from 41 ppb to 110 ppb during summer days and from 24 ppb to 89 ppb during winter days. In case of 22 point of 5 areas in underground space, 91% had more than Air Quality Criteria during summer and 68% had more than Air Quality Criteria during winter.