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자동차운반선(PCTC)의 구조안정성 평가 1 : 횡강도 해석
최종일(Choi Jong-il),김창욱(Kim Chang-wook),연규진(Yeon Kyu-jin),최양호(Choi Yang-ho),한준영(Han Jun-young) 대한조선학회 2011 대한조선학회 학술대회자료집 Vol.2011 No.6
The Pure Car and Truck Carrier(PCTC) is a ship for transportation of high roof type or heavy vehicles such as recreation vehicles, trucks, trailer, buses and buldozers. The loading and unloading of cargo units is carried out by Roll-on/Roll-off through the stern ramp(or side ramp). Liftable car decks are arranged between some deck levels for the purpose of flexible loading of different height of vehicles on or below the deck. Because of the reason of loading the various kind of vehicles, PCTC has become more popular than the PCC in recent years. PCTC has the structural features of the sufficient longitudinal strength and insufficient transverse racking strength due to limited number of transverse bulkhead. Following analyses have been performed in this study to confirm the structural adequacy of main structural members for 6,500 Unit Roll-On Roll-Off Car Carrier. · transverse strength analysis based on standard rule loading · entire ship structural analysis based on dynamic load analysis · spectral fatigue analysis In this first paper, the results of transverse strength analysis is reported. In the second paper, the results of entire ship structural analysis and spectral fatigue analysis will be reported.
최종균 ( Jong Kyun Choi ),김종필 ( Jong Pil Kim ),나영일 ( Young Il Na ),박귀순 ( Cindy Park ),허건식 ( Keon Sik Heon ) 대한무도학회 2013 대한무도학회지 Vol.15 No.2
본 연구는 국내외 무예에서 사용하는 용어를 중심으로 이 용어가 형성하는 언어적 요소들의 특성이 있다는 것을 착안하여 문헌 및 분석적 방법과 실증적인 조사를 통해 정리하는데 그 목적을 두었다. 무예의 명칭은 형성과정에서 전승되거나 창시된 명칭으로 구분될 수 있다. 이 연구에서 각국의 무예명칭과 단체의 특성은 무예의 영문 명칭의 대부분이 종주국의 명칭을 사용하고 있으나, 세계화를 위한 종목의 경우에는 영문 등을 사용하여 특정지역 언어를 탈피하고 있다. 또한 국제연맹의 명칭은 각 지역별 언어의 문법에 따라 적용하고 있는데, 대부분은 영문식이고 유럽의 특정종목에서는 자국어 방식으로 표기하고 있었다. This study aims to organize terminologies being used in domestic and foreign martial arts by conducting literature investigation, analysis and actual investigation having views on martial terminologies create certain characteristics of linguistic factors. Titles of martial arts can be classified into two categories: one that has been handed down or, and the other that has been created whilst its formation process. Also, are mainly being applied the grammar according to the language of each region. However, most of them are used in English, and for some European sports, they were expressed by one´s own language.
반응표면분석법을 이용한 Paracoccus sp.의 Astaxanthin 생산배지 최적화
최종일(Jong-il Choi),이희섭(Hee-Sub Lee),최선강(Seon-Kang Choi),김재훈(Jae-Hun Kim),김진규(Jin Kyu Kim),Norihiko Misawa,변명우(Myung-Woo Byun),이주운(Ju-Woon Lee) 한국생물공학회 2009 KSBB Journal Vol.24 No.3
Paracoccus sp.의 astaxanthin 생산성 증가를 위해 반응표면 분석법을 사용하여 최적의 배지조성을 설계하였다. Paracoccus의 성장 배지인 Marine Broth와 modified Blaszczyk 배지를 사용하여 astaxanthin 생산성을 측정한 결과 각각 0.39 mg/L, 0.40mg/L의 astaxnathin 농도를 보였다. Modified Blaszczyk 배지의 조성을 각각 변수로 두어 가장 많은 영향을 주는 성분을 알아본 결과 MgSO₄와 yeast extract로 확인되었다. 중심합성계획법에 따라 MgSO₄ (0.397~4.621 g/L), yeast extract (2.879~7.121 g/L)를 달리하였을 때, astaxanthin 생산성에 대한 회귀식의 R²은 0.894로 나타났고, 이에 따른 최대 생산량은 0.925 mg/L로 예상되었으며 이때의 MgSO₄ 와 yeast extract의 농도는 각각 2.83과 7.02 g/L로 나타났다. 이에 대한 확인실험 결과 2.83 MgSO4 g/L, 7.02 yeast extract g/L에서 1.021 mg/L의 astaxanthin이 생산되었으며, 배지의 최적화에 따라 250% 이상의 생산성 증가가 확인되어졌다. This study was to optimize the medium components for astaxanthin production in Paracoccus sp. through surface response methodology. A screening test was first conducted on 5 medium components using a Plackett-Burman design, from which MgSO₄ and yeast extract were identified as the significant factors affecting astaxanthin production. These significant factors were optimized by central composite design of experiments and response surface methodology, as 2.83 g/L MgSO4 and 7.02 g/L yeast extract, respectively. The expected astaxanthin concentration with these optimized medium compositions were 0.925 mg/L. In flask culture, the experimentally obtained concentration of astaxantin was 1.021 mg/L, where it had been 0.4 mg/L before optimization.
방사선 조사에 의한 문어 자숙액의 항산화 활성 증가 원인 규명
최종일(Jong-il Choi),김연주(Yeon-Joo Kim),성낙윤(Nak-Yun Sung),김재훈(Jae-Hun Kim),안동현(Dong-Huyn Ahn),전병수(Byung-Soo Chun),조국연(Kook Yeon Cho),변명우(Myung-Woo Byun),이주운(Ju-Woon Lee) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.1
문어 자숙액 에탄올 추출물의 감마선 및 전자선 조사에 의한 항산화능의 증가 원인을 규명하고자 본 실험을 실시하였다. 문어 자숙액 에탄올 추출물에 polyclar™를 처리하여 폴리페놀을 흡착시켜 제거한 자숙액 추출물의 방사선 조사에 따른 DPPH 라디칼 소거능 변화를 측정한 결과, 폴리페놀이 제거되지 않은 자숙액에서와 같은 방사선 조사에 의한 항산화능 증가가 확인되어졌다. 따라서 방사선 조사에 의한 자숙액의 항산화능의 증가는 폴리페놀에 의한 원인이 아닌것으로 판단되었다. 자숙액에 많은 함량을 차지하고 있는 단백질에 대한 방사선 영향을 확인하기 위하여 (NH4)2SO4를 이용한 침전법으로 분리하여 얻어진 문어 자숙액 단백질 수용액에 방사선 조사한 결과 감마선 및 전자선 조사에 의하여 50% 이상 라디칼 소거능이 증가하였다. 이러한 연구결과는 문어 자숙액에 감마선 및 전자선 조사를 적용하였을 때 항산화 활성이 증가하는 이유는 폴리페놀의 함량의 증가에 의한 것보다는 조사에 의해 단백질 구조가 변화되고 이에 따라 항산화 활성이 증가하게 되는 것이라고 사료된다. This study was conducted to investigate the reason for the increase in the antioxidant activity of cooking drip from Enteroctopus dofleini by gamma and electron-beam irradiation. To define the effect of irradiation on the antioxidant activity of polyphenol in cooking drip, polyphenol excluded cooking drip extracts were prepared with polyclar™. But, the antioxidant activity of the cooking drip extracts without polyphenol was still increased by both irradiations. Instead, the effect on the proteins in the cooking drips prepared by ammonium sulfate precipitation showed great increase in antioxidative activity by irradiation. From these results, it was concluded that the increase in the antioxidative activity in cooking drips by the irradiation was caused by the structural modification of proteins in the cooking drips.
최종일(Choi, Jong-il),강기천(Kang, Kichun) 영남대학교 중국연구센터 2016 중국과 중국학 Vol.- No.28
경제성장에 따라 수출가격의 하락이 불가피할 수도 있지만, 독점적 경쟁 무역이론은 수출가격 하락 및 교역조건 악화에 대응하기 위해서는 새로운 상품을 개발 및 수출하여 상품 다양성을 확보하는 것이 중요하다고 강조한다. 이와 관련하여 본 연구는 중국이 수출가격 하락에 대응하여 얼마나 다양하고 차별화된 상품을 수출해 왔는지 분석한다. 본 연구의 결과에 의하면, 중국의 수출품 다양성과 차별화 효과를 반영하는 수출가격지수와 통상적 수출가격지수의 격차는 수출가격이 하락하기 시작한 2002년 이후 커졌다. 중국은 수출가격 하락에 대응하기 위해 수출품의 다양성을 확보해 왔다. The standard international trade models predict that economic growth induces decreasing export price. Unlikely the standard assumption of one good per country, the new theoretical approach by Krugman(1980, 1989), and Helpman and Krugman(1985) takes account into varieties of goods to be produced in each country. This paper uses a proper modeling for quantifying the impact of export variety on an exact export price index, in which this paper derives an exact export price index with a conventional export price index and an effect of variety. Measuring the adjustment effect of variety requires that the elasticity of substitution be estimated. To estimate the elasticity of substitution, this paper will derive an import demand equation. Because of the simultaneous bias and measurement errors from using unit value instead of price, this paper adopts the Generalized Method of Moments, suggested by Feenstra (1994). This paper shows that China has avoided decreasing export price through increasing export varieties. The decreasing export prices have been recovered by increasing export varieties.
Headspace 법을 이용한 생굴 및 굴 자숙액의 감마선 조사에 의한 휘발성 냄새 성분 변화 분석
최종일(Jong-il Choi),김현주(Hyun-Joo Kim),이주운(Ju-Woon Lee) 한국생물공학회 2011 KSBB Journal Vol.26 No.2
This study was conducted to investigate the effects of gamma irradiation on the change of volatile flavor compounds of raw oyster and its cooking drips using headspace methods. Major volatile flavor compounds of the raw oyster were identified as methylthiomethane and 1,5-hexadiene. When the raw oyster was irradiated at the dose of 5 kGy, 1-pentane was newly detected. On the other hand, 9 compounds including N-methoxyformaldehyde were identified as the major volatile compounds of cooking drips from oyster. Among them, N-methoxyformaldehyde contents in cooking drip was decreased by the gamma irradiation. By the gamma irradiation above 30 kGy, new heterocyclic compounds was found in oyster cooking drips. Therefore, the amount of volatile flavor compounds in the raw oyster and cooking drips were changed by gamma irradiation, and these results could be potentially used in the seasoning industry.
감마선 및 전자선 조사에 따른 톳 자숙액 에탄올 추출물의 색상 및 생물학적 활성 변화 비교
최종일(Jong-il Choi),김현주(Hyun-Joo Kim) 한국생물공학회 2012 KSBB Journal Vol.27 No.3
This study was carried out to assess the effect of radiation on the changes of Hizikia fusiformis cooking juice ethanol extract and to compare the effect of gamma ray and electron beam. On the applying radiation, the dark color of cooking juice became changed with higher brightness and lower redness and yellowness. But, there was no difference between gamma ray radiation and electron beam radiation. 1,1-Diphenyl-2-picryl-hydrazyl radical scavenging activity and tyrosinase inhibitory activity of cooking juice were shown to be increased by radiation independent on the radiation source types. The reason for the increased biological activities was caused by higher content of total phenolic compounds. The results could be applied to investigate the effect of radiation source on the color and antioxidant activity of biomaterials, and it was thought that irradiation could be an promising method for enhancing the biological activity of biomaterials.