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임정호,김기배,윤우영,윤의박 ( Jeong Ho Lim,Ki Bae Kim,Woo Yung Yoon,Eui Pak Yoon ) 한국주조공학회 1998 한국주조공학회지 Vol.18 No.5
N/A Formation of oxide inclusions in the molten aluminium alloys during solidification is investigated. The oxidation tendency of both Al-4.5wt%Cu and Al-7wt%Si alloys is increased with melt temperature, particularly over 700˚C. However, an Al-5wt%Mg alloy exhibits a decreasing mode over 800˚C. The oxidation behavior with holding time shows the S curve shape for all of the alloys. It is shown that the mechanism of oxidation of Al-5wt%Mg alloy has a two step process different from that of Al-4.5wt%Cu and Al-7wt%Si alloys. The species and morphology of oxide inclusions in each alloy is also shown. The microstructure was more coarsened during solidification when the melt contains a large amount of oxide inclusion than when it doesn`t. This result can be explained in terms of both the hindrance of heat extraction by oxide film formed on the aluminium melt and the difference of heat capacity between the aluminium melt and oxide inclusion during solidification. (Received March 2, 1998)
임정호(Lim, Jeong-Ho) 한국부동산정책학회 2012 不動産政策硏究 Vol.13 No.2
It has been twenty years since Korea and China established full scale of diplomatic relationship. China became a number one trading parter of Korea and the amount of trading volume isgoing to be bigger than ever. Both countries made cross-investment each other and in many way other than trading. Ever since China s income level grew rapidly from its rapid economic growth, Korea expect Chinese invest in Korean real estate market directly more in near future. There is a fundamental difference of real estate tax system between two countries. Under socialistic economic system, Chines government is sole entity to own land and provide only user right . Government regulates owning land and buildings and there are limits to own and use real estate for foreigners. After the Foreign Currency Crisis of 1997 Korean government discarded mostly discrimination to own and use domestic real estate for foreigners. As Chinese income level grows fast, China invest more and more to Korean real estate market and Korea still need properties in Chinaas manufacturing facilities. In this research, Real Estate Tax system broken into two parts: property taxes and transfer taxes. and compare and analysis the tax code of each division and try to find the reason of the difference and its implication. As a conclusion, Korean real estate tax system has a strong political inclination so modifications were frequent on mainly by governing parties political character and macro economic situation. China needs a real estate infra structure like appraisal system, specific distinction betweenreal estate tax and public due or expenses. In near future, a new property tax should be adopted.
임정호(Jeong-Ho Lim),박성순(Seong-Soon Park),정진웅(Jin-Woong Jeong),박기재(Kee-Jai Park),서경호(Kyoung-Ho Seo),성정민(Jung-Min Sung) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.3
본 연구는 전복 및 다시마 추출물 첨가 김치의 아미노산함량 및 발효특성에 관해 살펴보았다. 전복와 다시다는 추출물 형태로 첨가하였으며 젖산균, pH, 산도, 염도, 환원당, 유리당, 유기산, 유리 아미노산 및 관능평가를 실시하였다. 젖산균은 결과 초기 4.4~5.3 log CFU/g 수준이었으며 저장 7일째 6.8~7.1 log CFU/g 수준에 도달하였으며 그 이후에는 비슷한 수준을 유지하였다. 환원당과 유리당은 감소하는 경향을 보였으며 이는 젖산균 증식과 상관관계가 있는 것으로 나타났다. 유기산 중 citric acid, malic acid 및 succinic acid는 발효 동안 감소하는 경향을 나타내었으며 lactic acid와 acetci acid는 증가하였다. 아미노산 분석 결과 타우린은 전복 첨가 김치에서 가장 높은 수준을 나타내었으며 glutamic acid와 aspartic acid 함량은 다시마 첨가 김치에서 높은 수준을 보였다. 관능평가 결과 또한 다시마 첨가 김치를 가장 선호하였으며 전복 첨가 김치는 대조구와 비슷한 기호도 를 나타내었다. This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at 4℃. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4~5.3 log CFU/g on day 0, 6.8~7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.
PMP 모델을 활용한 시판 Salad의 Short-term Temperature Abuse 시 미생물학적 유통기한 예측에의 적용성 검토
임정호 ( Jeong Ho Lim ),박기재 ( Kee Jea Park ),정진웅 ( Jin Woong Jeong ),김현수 ( Hyun Soo Kim ),황태영 ( Tae Young Hwang ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5
The aim of this study was to investigate the growth of aerobic bacteria in fresh-cut salad during short-term temperature abuse (4∼30℃temperature for 1, 2, and 3 h) for 72 h and to develop predictive models for the growth of total viable cells (TVC) based on Predictive food microbiology (PFM). The tool that was used, Pathogen Modeling program (PMP 7.0), predicts the growth of Aeromonas hydrophila (broth Culture, aerobic) at pH 5.6, NaCl 2.5%, and sodium nitrite 150 ppm for 72 h. Linear models through linear regression analysis; DMFit program were created based on the results obtained at 5, 10, 20, and 30℃ for 72 h (r2 >0.9). Secondary models for the growth rate and lag time, as a function of storage temperature, were developed using the polynomial model. The initial contamination level of fresh-cut salad was 5.6 log CFU/mL of TVC during 72 h storage, and the growth rate of TVC was shown to be 0.020∼1.083 CFU/mL/h (r2 >0.9). Also, the growth tendency of TVC was similar to that of PMP (grow rate: 0.017∼0.235 CFU/mL/h; r2=0.994∼1.000). The predicted shelf life with PMP was 24.1∼626.5 h, and the estimated shelf life of the fresh-cut salads with short-term temperature abuse was 15.6∼31.1 h. The predicted shelf life was more than two times the observed one. This result indicates a ``fail safe`` model. It can be taken to a ludicrous extreme by adopting a model that always predicts that a pathogenic microorganism will grow even under conditions so strict as to be actually impossible.