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최선진,허준호,김철위 大韓齒科器材學會 1990 대한치과재료학회지 Vol.17 No.1
The aim of the present investigation was assess the thermal reaction during hardening of representative fourteen commercially available conventional dental amalgam alloys: DA HA HV KA AC CA FC IH MM OT SS SCA SA UT and six high-copper dental amalgam alloys: A-21 KS LA OP PM PA used in Korea. These tests were performed with a thermistor probe (YSI Model 42 SC) using physiograph(MK-IV, Narco, Biosystems, U.S.A.). The peak temperature of the thermal reactions of dental amalgams were determined by the mean value of three measurements. From the experiments, the results were as follows: 1. The results indicate that the peak temperature of exothermic reactions of the conventional amalgams was attained during 7.67 ±1.76℃ and 15.50 ±0.50℃, respectively. 2. The results suggest that the exothermic peak temperature for the high-copper amalgams was considerably higher than those of the conventional amalgams. 3. The results for the recommended ratio revealed significant increases in exothermic reactions and the (+) modified ratio showed significantly less exothermic reactions than the (-) modified ratio. 4. The results show that the peak temperature rise of dental amalgams was attained during 7.17 ±0.29℃ and 24.17 ±0.29℃ according to the type of amalgamators, respectively.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Jun Ho Choe,Ki Chang Nam,Samooel Jung,Binna Kim,Hye Jeong Yun,Cheo Run Jo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.1
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler(CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Choe, Jun-Ho,Nam, Ki-Chang,Jung, Samooel,Kim, Bin-Na,Yun, Hye-Jeong,Jo, Cheo-Run Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.1
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
CFD와 입자추적기법을 이용한 카펫용 Upright 청소기이 집진효율 해석
최준호(Choe Jun-Ho),리진철(Li Zhen-Zhe),허광수(Heo Kwang-Su),장인형(Jang In-Hyeong),설승윤(Seol Seung Yun) 대한기계학회 2009 대한기계학회 춘추학술대회 Vol.2009 No.5
The drawbacks of carpet upright cleaner are low cleaning efficiency and noise. In order to estimate the cleaning efficiency and pressure drop of carpet upright cleaner, CFD and Particle Tracking Method are used. Using the developed method, the effect of rotational speed was investigated. Through the case studies, it was found out that the cleaning efficiency of carpet upright cleaner can be improved by adjusting rotational speed. Also, the trend of pressure drop and cleaning efficiency of each particle size were discussed. The analysis method developed in this study shows the possibility to improve the cleaning efficiency of carpet upright cleaner by adjusting the interrelated design variables.