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최웅,임한응 한국화학공학회 1966 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.4 No.3
In this paper, a six-inch cylindrical column was used to study a certain hydraulic characteristic of the perforated trays in air-water system. To obtain better understanding about the effect of the liquid head on the performance, two types of experiment were used: in one type(A) the liquid was supplied into the test column from the constant head tank; in the other type(B) it was flowed in through the downcomer and out over the outlet weir as in usual industrial usage. The various kind of the trays used are shown in Table 1 and the equivalent liquid height varied up to 20 cm in the Type A. Time averaged air flow rate covered the range upto l0 ℓ/sec and water rate upto 260 ㎖/sec. In these experiments we observed the froth layer and correlated the total pressure drop, relative froth density, etc..
항만국통제 강화에 따른 우리나라 해운기업의 대응방안에 관한 연구
최웅,신한원,표현영,최영로,Choi. U.,Shin, H.W.,Pyo, H.Y.,Choi, Y.R. 해양환경안전학회 2003 해양환경안전학회지 Vol.9 No.1
이 연구의 목적은 첫째, 항만국 통제의 의의 및 시행배경과 이론을 고찰하고, 둘째, 항만국 통제와 관련된 국제협약관계를 고찰하며, 셋째, 항만국 통제에 대한 국제비교와 우리나라 해운기업의 사례를 분석하며, 마지막으로 이러한 분석결과를 토대로 항만국 통제에 대한 우리나라 해운기업의 대응방안을 제시하는데 있다. A recent trend of global shipping industry adopting Port State Control (PSC) system is recognized as a proficient mechanism in preventing maritime accident and protecting marine environment. Disadvantages of Korean shipping companies in PSC inspection are unavoidable as Tokyo MOU imposed priority listed flag to Korea Having stated above, appropriate research and prompt preparation in compliance with current PSC requirements for the Korean shipping companies have become an immediate need The objectives of this study are: First, to review in understanding of PSC in overall and foundation of enforcement. Second, to study interaction of international treaties regarding PSC. Third, to compare practical compliance among the countries and to open up a case study on Korean shipping companies in adopting PSC Last, to suggest direction to the Korea shipping companies the most proficient way in compliance with the current Tokyo MOU requirement.
최웅,최정화,Choi, Woong,Choi, Jung-hwa 대한한방안이비인후피부과학회 1999 한방안이비인후피부과학회지 Vol.12 No.1
The purpose of this Study was to investigate effect of TakliSodokSan(TSS) on the anti-tumor, immunocytes and nitric oxide(NO) production from mice peritoneal macrophages. This Study estimated the proliferation of L1210 cell lines, A431 cell lines, Hep-G2 cell lines, K562 cell lines, 3T3 cell lines, mouse thymocytes and mouse splenocytes and NO production from pcritoneal macrophages in vitro, and estimated the proliferation of L1210 cells, thymocytes and splenocytcs, NO production from peritoneal macrophages and body weight in L1210 cells-transplanted mice in vivo. The results were obtained as follows; 1. TSS inhibited significantly the proliferation of L1210, A431, Hep-G2, K562 cell lines in vitro. 2. TSS accelerated the proliferation of mice thymocytes and splenocytes in vitro. 3. TSS was not increased the nitric oxide production from mice peritoneal macrophages in vitro. 4. TSS inhibited significantly the proliferation of L1210 cells in Ll210 cells∼transplanted mice. 5. TSS accelerated the proliferation of mice thymocytes and splenocytes In L1210 cells-transplanted mice. 6. TSS was increased significantly the nitric oxide production from mice peritoneal macrophages in L1210 cells-transplanted mice. 7. TSS was increased the body weight as comparing with control group in Ll210 cells-transplanted mice.
상압소결에 의하여 제조된 SiC-AlN 세라믹스의 상 및 미세구조
최웅,이종국,조덕호,김환,Choi, Woong,Lee, Jong-Kook,Cho, Duk-Ho,Kim, Hwan 한국세라믹학회 1995 한국세라믹학회지 Vol.32 No.11
Changes in phase and microstructure were investigated in the SiC-AlN ceramics prepared by pressureless sintering using yttrium aluminum garnet (YAG) as a sintering aid at 200$0^{\circ}C$ and 210$0^{\circ}C$. The SiC/AlN ratio made a remarkable difference in densification, phase relations and the morphology of grains. In the AlN-rich composition, major phase was 2H and microstructure was composed of the densified equiaxed grains irrespective of the sintering temperatures. While those sintered at 200$0^{\circ}C$ were porous with major phase being 3C, the rod-like and the equiaxed grains were coexisted when sintered at 210$0^{\circ}C$ in the SiC-rich composition.
최웅,강헌식 한국화학공학회 1976 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.14 No.1
커피추출액을 시료로 하여 일정한 모델을 설정한 후, 건조속도로부터 유효확산 계수를 구하고, 냉동속도와 시료의 농도 그리고 압력이 건조속도에 미치는 영향을 조사하였다. Slush freezing을 한 시료는 건조할 때 20∼60㎠/sec의 유효확산계수를 나타냈고, 완만냉동을 한 경우는 20∼10㎠/sec, 그리고 급속냉동을 한 경우는 5∼16㎠/sec을 나타냈다. Slush freezing과 완만냉동을 할 때는 주로 bulk diffusion에 의해 건조되고 급속냉동을 할 때는 주로 Knudsen diffusion에 의해 건조되는 것으로 관찰되었다. An experimental investigation of freeze-drying of coffee extract is presented. Effects of freezing rate, concentration and pressure on the drying rate are determined and the results compared with a theoretical model, which expresses the drying rate in terms of the effective diffusivity of the material. The effective diffusivity of the coffee extract was found to be in the range of 20-60㎠/sec for slush freezing, 20-40㎠/sec for slow freezing, and 5-16㎠/sec for fast freezing. The mechanism of water vapor transport appeared to be mainly the bulk diffusion in the slow or slush freezing, and the Knudsen diffusion in the fact freezing.
약선음식의 지각된 가치가 고객만족 및 충성도에 미치는 영향
최웅,박희자,박인수 한국외식경영학회 2009 외식경영연구 Vol.12 No.3
The purpose of this study is to investigate the relationships between perceived value of Yaksun cuisine on satisfaction and loyalty. Three hundred fifteen respondents, with a 78.8% response rate from a convenient sample of 400 Yaksun restaurant visitors from Seoul City, were utilized to study their Yaksun cuisine purchase behavior. AMOS (5.0 version) and SPSS (12.0 version) were employed to analyze the unidimensionality of research concepts and reliability test and confirmatory factor analysis were performed. Both canonical correlation analysis and hierarchical regressional analyses were employed to verify hypotheses. The findings and implications can be summarized as follows: First, exploratory factor analysis identified three underlying dimensions of perceived value of Yaksun cuisine; functional, emotional & economic, and situational. Second, all three factors of perceived value; functional, emotional & economical, and situation were significantly correlated with all those dependent variables; general satisfaction, satisfaction comparing to price, words-of-mouth, and repurchase intention.