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A Study on the Wigner Energy Release Characteristics of Irradiated Graphite of KRR-2
Gyeong Hwan Jeong,Sei-Hun Yun,Dong-Gyu Lee,Chong-Hun Jung,Keun Woo Lee 한국방사성폐기물학회 2006 방사성폐기물학회지 Vol.4 No.3
중성자가 조사된 흑연에 내재되어 있는 Wigner 에너지를 배출시키는 방법의 하나인 가열냉각공정의 적용 예로 DSC(미분 주사선 열량계) 측정을 통해 흑연으로부터 Wigner 에너지가 배출되는 열 배출 특성을 연구하였다. 일정온도 상승 방법 에 의한 DSC 운전에서 중성자가 조사된 흑연을 가열냉각(annealing)하는 동안 배출되는 Wigner 에너지의 총량과 처리온도에 따른 배출속도를 측정하였다. 연구로 2호기(KRR-2) thermal column 내에 위치별로 중성자의 조사량에 차이가 나는 흑연 시료를 분말로 만들어 상온에서 까지의 온도 범위에서 DSC를 운전하고 이로부터 Wigner 에너지의 배출 속도를 측정하였다. 가열냉각 동안 중성자가 조사된 흑연에서 배출되는 Wigner 에너지의 배출 특성은 가변적 활성화 에너지 속도 식으로 잘 상관시킬 수 있었다. Characteristics of heat release process, while the Wigner energy was drawn off the graphite during DSC(Differential Scanning Calorimenter) measurement as an example of annealing process which is one of release methods of Wigner energy that is contained in the irradiated graphite, was studied. Linear temperature rise method in DSC operation was selected to estimate the total Wigner energy content and the heat release rate of each graphite samples, which were located in several positions in the thermal column in KRR-2 research reactor. As an annealing process in DSC operation Wigner energy of the irradiated graphite samples were totally released by heat supplying to the graphite from room temperature to , in DSC. Characteristics of Wigner energy release from the graphite sample was well correlated with the various activation energy model of the kinetic equation.
Properties of Doenjang (Soybean Paste) Fermented with Multiple Starters
Min Jeong Cho,Jae Yong Lee,Kang Wook Lee,Kye Man Cho,Chang Kwon Lee,Gyeong Min Kim,Jeong Hee Shin,Jong Sang Kim,Hyun-Jin Kim,Jeong Hwan Kim 경상대학교 농업생명과학연구원 2014 농업생명과학연구 Vol.48 No.6
Multiple starters consisting of two Bacillus amyloliquefaciens strains (MJ1-4 and EMD17), Pichiafarinosa SY80, and Rhizopus oryzae were used for Doenjang making. Bacillus strains were selected based on their abilities to inhibit toxinogenic fungi and Bacillus cereus, fibrinolytic activity, and their ability to confer good flavor to Cheonggukjang. P. farinosa SY80 and R. oryzae, previously isolated from soy sauce, were selected because they were not inhibited by two bacilli. Doenjang was prepared by inoculation of multiple starters (A1 Doenjang). Control Doenjang was prepared by inoculation of B. subtilis KACC 16750 (Natto strain) and Aspergillus oryzae KCCM 60166 (A2 Doenjang). Another control (A3 Doenjang) was prepared by inoculation of microorganisms present in rice straw. Doenjang samples were fermented for 70 days at 20℃. pH of 3 samples decreased from the initial value of 6.4 to 5.8~6.0 and titratable acidity (TA) increased from 0.6 to 1.1~1.3. The amount of amino-type nitrogen increased during fermentation. There were slight differences in moisture, crude-protein, and crude-fat contents after 70 days. Contamination of fungi was observed only in A3 Doenjang and B. cereus was not detected from all 3 samples. A1 Doenjang showed the highest fibrinolytic activity and A2 Doenjang the second. These results indicate that Doenjang made with carefully selected starters was functionally improved and microbially more safe.