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Study on Evaluation Model of Anti-dumping Marketing Risk
Jun Zhuo,Lijia Li,Fubin Li,Liangliang Chen 인하대학교 정석물류통상연구원 2009 인하대학교 정석물류통상연구원 학술대회 Vol.2009 No.10
In order to avoid and reduce export risk effecively, we have carried out a scientific process to the construction of a risk appraisal system and quantification appraisal method on the foreign trade marketing risk, which is the key point of this paper. Research has been done on influencing factors of the foreign trade marketing activity, which resulted in the construction of a marketing risk appraisal system of export enterprises in the context of anti-dumping. Some hypotheses are proposed and a theoretical model is been established. The model has been confirmed through questionnaire survey and SEM model based on PLS method. In the end, based on above conclusion, methods to decrease marketing risk are proposed. Firstly, enterprisers should enhance the control of credit system of their companies in order to reduce the credit risk, secondly, enterprisers are supposed to invest in new products to update their service; then to pay close attention to the nation"s trade policies to adjust export strategy and some other advices alike.
Runhong Mo,Yanping Zhang,Zhanglin Ni,Fubin Tang 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.1
In this paper, vortex-assisted extraction using the ultraperformance liquid chromatography analysis method was performed to determine benzo[a]pyrene in camellia oil. Optimum results were obtained when 0.5 g of oil sample was used followed by vortex-assisted extraction for 10 min with 25 mL of acetonitrile. Chromatographic separation was performed on an Agilent ZORBAX Eclipse Plus C18 column (2.1mm×100mm, particle size 1.8 μm). The optimum mobile phase comprised 70% acetone and 30% water. The detection limit of benzo[a]pyrene was 0.2 μg/kg. The recoveries were in the range of 81.0–97.0%. The proposed method was simple and fast, and it provided high throughput in the determination of benzo[a]pyrene in an oil matrix sample.
Liying Song,Hao Shi,Peng Han,Xiaohong Ji,Fubin Ma 한국공업화학회 2021 Journal of Industrial and Engineering Chemistry Vol.102 No.-
A contrastive study about ultraviolet light (UV) illumination on Na2SO4, NaCl induced Q450 weatheringsteel was qualitatively and quantitatively studied. The corrosion rate was calculated from mass losses andthe order was as following, coupons deposited with Na2SO4 under UV illumination(238.18 lA cm 2) > with NaCl under UV illumination (213.77 lA cm 2) > with NaCl under Dark condition(71.98 lA cm 2) > with Na2SO4 under Dark condition (43.26 lA cm 2). The influence of UV illuminationon metal corrosion followed this sequence: Na2SO4 > NaCl, and which was on account of corrosion productsfilm on metal depositing Na2SO4 with a larger carrier density on metal depositing Na2SO4 with a largercarrier density (9.32 1020 cm 3) and stronger electric conductivity ability than NaCl (8.93 1020cm 3). Electrochemical impedance spectroscopy studies revealed charge transfer resistance Rct value,suggesting that smaller resistances gained on the rusted samples due to UV illumination, and an acceleratedcorrosion effect on rusted sample was also obtained under UV illumination. The improved corrosionperformance by UV illumination was due to corrosion products of semiconductor property andphotovoltaic effect.
Jian Zheng,Yan Zhang,Ying Wang,Jianqun Gan,Lu Shen,FuBin Luo,Liyan Liang,Kun Wu,Mangeng Lu 한국고분자학회 2016 Macromolecular Research Vol.24 No.5
A lateral phthalonitrile functionalized main-chain polybenzoxazine precursor has been successfully synthesized. The structure was characterized by proton nuclear magnetic resonance (1H NMR) and Fourier transform infrared (FTIR). The formation of benzoxazine rings were confirmed by the characteristic resonances observed at about 4.55 (C-CH2-N) and 5.30 ppm (N-CH2-O) and the absorbance at 950 cm-1 of benzene attached with an oxazine ring. The curing behavior was monitored by differential scanning calorimetry (DSC) and in situ FTIR. The completion of polymerization was proved by the disappearance of the band located at 950 cm-1 in FTIR. Thermogravimetric analysis (TGA) was used to investigate the thermal stability, and the results indicated that the thermal stability of the cured polymer gained significant improvement than that without phthalonitrile functionalization.
Rongliang Shi,Xing Zhang,Haizhen Xu,Fang Liu,Wenchao Li,Fubin Mao,Yong Yu 전력전자학회 2015 ICPE(ISPE)논문집 Vol.2015 No.6
This paper proposes a novel seamless transfer method for microgrid connected fuel cell inverters (FCIs) between voltage source and current source modes. In order to protect the fuel cell, the FCI output power should be restricted when the microgrid frequency is greatly disturbed. In this sense, the FCI is transfered from voltage source mode to constant current source mode. Meanwhile, the FCI is transfered from constant current source mode to voltage source mode until service can be restored. The proposed method can cooperatively work with well developed virtual synchronous generator (VSG) control algorithm so that these FCIs are able to share load among them as well as subsist under transient events of the system. Theoretical analysis and experimental results validate effectiveness of the proposed method.
Antifungal Activities of Anthocyanins from Purple Sweet Potato in the Presence of Food Preservatives
Huiliang Wen,Jingjing Kang,Dandan Li,Wen Wen,Fubin Yang,Haiwei Hu,Chongbo Liu 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1
Effects of anthocyanins from purple sweet potato (APSP) against the fungal growth of Geotrichum candidum and Candida albicans were assessed. Response surface methodology was applied for optimization of proportions of sodium benzoate, potassium sorbate, and APSP. Optimum concentrations against G. candidum were 0.300 mg/mL of sodium benzoate, 0.290mg/mL of potassium sorbate, and 13.9mg/mL of APSP. Optimum concentrations against C. albicans were 0.380 mg/mL of sodium benzoate, 0.240 mg/mL of potassium sorbate, and 3.56 mg/mL of APSP. APSP exhibited enhanced antifungal properties in the presence of food preservatives.