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김범근,Md Akhte Khirul,조대철,권성현 한국화학공학회 2020 Korean Journal of Chemical Engineering Vol.37 No.1
This study evaluated the water quality above the marine sediment by inputting oxygen releasing compound (ORC) processed from calcined oyster shells. Presumed vital parameters such as DO, pH, ORP, chlorophyll-a and classified phosphorous compounds were monitored for 20 d. ORP decreased with time in the control bed, while it increased to a positive value as a result of the ORC effect. DO kept showing a relatively high concentration in ORC treated column. We observed an increase of chlorophyll-a and a decrease of dissolved inorganic phosphate (DIP) simultaneously, which meant the released inorganic phosphorus would convert to an organic form in the overlying water. TP rises were the lowest in the ORC column (79%), meanwhile in the control column those went up to 0.304mg/L (85%). Also, phosphorus fractions were measured in the sediment: Fe-P decreased in control while Fe-P and Ca-P soared greatly in the ORC column. This implies that in more oxidized environment inorganic phosphate bound to Ca-species would be eliminated as solidified precipitates in the sediment pore water, and it consequently suppressed the release of phosphates to the overlying water. The results indicate that the release of phosphorus and resulting eutrophication could be effectively controlled via the local environment improved by calcined ORC.
김범근 한국정밀공학회 2015 International Journal of Precision Engineering and Vol. No.
This paper presents an analysis of the geometric configuration and loading conditions influencing the durability of an automotive Vbelt pulley. Following the analysis steps specified in a previous studies [Proc. IMechE Part D. Vol. 223, 1301-1309 (2009), Int. J. Auto. Tech..Vol. 10, 73-77 (2009)], the fatigue life of a V-belt pulley was predicted under various conditions. The stress history of the pulley during operation was determined by performing consecutive static analyses on the pulley as it rotated. Using the stress history data calculated from finite element (FE) analysis, the damage over one pulley rotation was calculated, and the fatigue life and number of rotations to failure were estimated. A durability test was performed to compare with the analysis results for a reference analysis case. To determine the design factors affecting the durability, four parameters were evaluated: the contact angle between the pulley and belt, the contact depth of the belt, the distance between the bolt fastening face and the grooved rim area, and the bolt fastening load. The results revealed that a decrease in these parameters increased the durability of the pulley.
김범근,박찬은,이은지,김윤숙,김병삼,김종찬,Kim, Bum-Keun,Park, Chan-Eun,Lee, Eun-Ji,Kim, Yun-Sook,Kim, Byung-Sam,Kim, Jong-Chan 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2
육질등급별 한우의 수분함량은 육질등급이 2등급에서 $1^{{+}{+}}$로 높아질수록 감소하였으며, 조지방 함량은 증가하였다(p<0.05). 보수력은 육질등급이 높을수록 증가하였으나 유의적인 차이는 나타나지 않았다. 마이오글로빈 함량의 경우 육질등급이 높을수록 유의적으로 감소하였다(p<0.05). 가열감량과 드립감량은 육질등급이 낮아질수록 증가하였으며, 전단력은 육질등급이 높아질수록 유의적으로 감소하였다 (p<0.05). 신선육에 대한 외관 평가 결과 표면의 수분은 육질등급별 유의적인 차이를 보이지 않았으나, 마블링은 육질등급이 높은 경우 높게 나타났다. 이취에 있어서는 2등급 시료에서 유의적으로 높게 측정되었다(p<0.05). 이에 따라 신선육에 대한 전체적인 기호도는 $1^{{+}{+}}$등급과 $1^+$등급이 1등급이나 2등급에 비해 유의적으로 높은 값을 나타내었다(p<0.05). 조리육에 대한 관능적 특성 결과 중 향미는 육질등급이 2등급에서 $1^{{+}{+}}$등급으로 높아질수록 유의적으로 좋게 나타났으며(p<0.05), 맛과 다즙성은 $1^+^+$등급이 유의적으로 가장 높게 나타났다(p<0.05). 이에 따라 조리육에 대한 전체적인 기호도는 육질등급이 2등급에서 $1^{{+}{+}}$등급으로 높아질수록 유의적으로 증가하였다(p<0.05). 이상의 연구결과에서 볼 때, 한우의 품질을 결정하는데 있어서 수분함량, 조지방, myoglobin 함량 및 전단력이 중요한 물리화학적 인자라고 판단되며, 신선육에 있어서 marbling score는 조리시 맛, 다즙성 및 전체적인 기호도에 있어서 큰 영향을 주는 것으로 나타났다. This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.