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장호식,Jang, Ho-Sik 한국정보통신학회 2012 한국정보통신학회논문지 Vol.16 No.3
천수변형, 굴절, 회절, 반사, 쇄파에 의한 에너지감쇠를 모두 고려한 시간의존완경사방정식을 이용하여 50년 빈도 설계파 내습시 매립과 방파제 설치에 따른 파랑변형 수치실험을 수행하였다. 항의 입구에서 입사되는 파랑은 만내부로 진입하는 과정에서 바닥에 의한 에너지 감쇠와 쇄파 작용 등으로 인해 파고의 점진적 감소가 나타났다. 매립후 75 m의 방파제를 설치하였을 경우 방파제 배후에서 파고분포는 29~128 cm 범위로 일부 해역에서 항만 정온도가 확보되는 것으로 나타났다. 보다 넓은 해역에서 정온도를 확보하기 위해서는 방파제의 길이를 100 m 이상 확장하는 것이 타당할 것으로 판단된다. 그리고, 방파제를 설치하였을 경우 방파제 배후에서 파고는 80% 이상 감소하였다. Numerical model experiments of wave transformation due to the reclamation and the construction of breakwater in case of 50 years design wave were performed using time dependent mild slope equation included shoaling, refraction, diffraction, reflection and wave breaking. As waves propagate to the shore, wave height gradually diminishes by the bottom friction and wave breaking etc.. After the reclamation and the construction of 75 m length breakwater, wave height distributions in the lee of breakwater have the range of 29~128 cm. To make better the harbor tranquility the length of breakwater needs to extend more than 100 m. After the construction of breakwater, wave height in the lee of the structure was deduced over 80%.
장호식,이홍철,진구복 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.6
This study was investigated to determine the effect of microbial transglutaminase (MTG) with or without red bean protein isolate (RBPI) on the porcine myofibrillar protein (MP) gel functionality at different pH values (pH 5.75-6.5). Cooking yield (CY, %), gel strength (GS, gf), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) were determined to measure gel characteristics. Since no differences were observed the interaction between 1% RBPI and pH, data were pooled. CY increased with the addition of 1% RBPI, while it was not affected by pH values. GS increased with increased pH and increased when 1% RBPI was added, regardless of pH. There were distinctive endothermic protein peaks, at 56.55 and 75.02℃ at pH 5.75, and 56.47 and 72.43℃ at pH 6.5 in DSC results, which revealed decreased temperature of the first peak with the addition of 1% RBPI and increased pH. In SEM, a more compact structure with fewer voids was shown with the addition of 1% RBPI and increased pH from 5.75 to 6.5. In addition, the threedimensional structure was highly dense and hard at pH 6.5 when RBPI was added. These results indicated that the addition of 1% RBPI at pH 6.5 in MTG-mediated MP represent the optimum condition to attain maximum gelformation and protein gel functionality.
장호식,진구복 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5
The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.