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테스트 모델을 이용한 VLBI-GPS 콜로케이션 측량 방안의 수립에 관한 연구
정태준(Jeong, Tae Jun),윤홍식(Yun, Hong Sik),주현희(Joo, Hyun Hee),김태우(Kim, Tae Woo) 한국측량학회 2012 한국측량학회 학술대회자료집 Vol.2012 No.4
본 연구에서는 VLBI와 GPS의 콜로케이션 측량 방안을 수립하기 위하여 실험모델을 이용한 측량의 세부절차를 점검하였다. 이를 위하여 토탈스테이션을 이용한 측정결과와 GPS 측량방식을 비교하고 정밀 GPS 측량을 수행하여 안테나 기준점의 위치 정확도를 평가하였으며, 각 측량 방식에 따른 연결벡터를 계산하여 비교분석하였다. In this study, we inspected procedure to establish a survey method of VLBI-GPS co-location using test-model. For this, we compared with measurement methods(total station, gps) and evaluated the accuracy of antenna reference point as precise gps surveying. Then we have done a comparative analysis of tie vectors.
우육 및 돈육 부위에 따라 고기 유화물의 유화맵에 미치는 영향
최윤상,정태준,황고은,김현욱,김천제,성정민,오남수,김영붕,Choi, Yun-Sang,Jeong, Tae-Jun,Hwang, Ko-Eun,Kim, Hyun-Wook,Kim, Cheon-Jei,Sung, Jung-Min,Oh, Nam-Su,Kim, Young-Boong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3
This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.