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김성국(Kim, Sung-Kook),이종남(Lee, Jong-Nam),한순우(Han, Soon-Woo),정태진(Chung, Tae-Jin),이신영(Lee, Sin-Young),장강원(Jang, Gang-Won) 한국소음진동공학회 2007 한국소음진동공학회 논문집 Vol.17 No.3
In this work, the operational deflection shape(ODS) of an automobile exhaust system is measured by using a recently-developed magnetic sensor. The magnetic sensor is composed of a solenoid and two pairs of permanent magnets generating an antisymmetric magnetic field in the lateral direction inside the solenoid. Lateral movement of a ferromagnetic pipe inside the magnetic field of the suggested sensor induces an electromotive force in the solenoid corresponding to the lateral velocity of the pipe. Due to the simplicity and non-contact characteristics of the magnetic sensor, dynamic behaviors of the structures operating under high temperature such as an exhaust pipe can be efficiently observed. It is shown that the lateral ODS of an exhaust system can be successfully measured by the suggested sensors.
도축장 출하축의 폐병변에서 분리한 Pasteurella multocida의 생화학적 특성 및 약제감수성
김성국 ( Sung Kook Kim ),이양수 ( Yang Soo Lee ),정종식 ( Jong Sik Jyeong ),김수웅 ( Soo Woong Kim ) 한국동물위생학회 1999 한국동물위생학회지 (KOJVS) Vol.22 No.1
This study was carried out to investigate isolation of Pasteurella multocida from pneumonic lungs of slaughtered animals in Kyungsan abattoir to examine the antimicrobial susceptibility and biochemical properties. The results were summarized as follows P multocida was isolated from 50(29.2%) of the 171 pneumonic lungs collected individually from cattle(3/40), goats(0/31) and pigs(47/100), All of the isolated P multocida showed biocemical and cultural properties similiar to reference strains. All isolates were very susceptible to AK, AM, ENR, CF, GM, OT, whereas resistant to SDM.
관능검사와 반응표면분석에 의한 브라운소스 제법의 최적화
김성국(Sung Kook Kim),이승주(Seung Ju Lee) 한국응용생명화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.1
Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 $gt; 9 $gt; 13% roux contents and 8 $gt; 9 $gt; 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were 10.3∼10.8% roux content and 8 hr cooking time.