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스크램제트 2차원 모델의 전산해석을 이용한 3차원 비행체의 공력 모델 개발
한송이(Song Ee Han),신호철(Ho Cheol Shin),박수형(Soo Hyung Park) 한국추진공학회 2020 한국추진공학회지 Vol.24 No.5
On the initial design process of a scramjet vehicle such as the trajectory prediction, it is inevitable to estimate the aerodynamic performance of a three-dimensional effect. Despite the necessity of intensive computing for the three-dimensional model, it is inefficient in predicting a wide range of aerodynamic performance. In this study, an engineering model for aerodynamic performance was developed based on two-dimensional computational fluid analysis and linearized supersonic inviscid flow theory. Correspondingly, the three-dimension aerodynamic performance relations are presented based on the two-dimensional results. And the additional three-dimensional computation was performed to evaluate the adequacy for the extended relations.
한송이(Song Ee Han),김정아(Jung A Kim),송호준(Ho Joon Song),채한(Han Chae),권영규(Young Kyu Kwon),김병주(Byung Joo Kim) 한국한의학연구원 2011 한국한의학연구원논문집 Vol.17 No.2
Objective : The purpose of this study was to investigate the anti-cancer effects of Carthami Flos in some kinds of human colorectal adenocarcinoma cells. Method : We used two kinds of human colorectal adenocarcinoma cell lines, such as HT-29 and WiDr cells. We examined cell death by MTT assay and observed the morphological changes with Carthami Flos. Result : We showed that the combination of sub-optimal doses of Carthami Flos and cisplatin noticeably suppresses in HT-29 cells and doxorubicin in WiDr cells. Furthermore, we studied the caspase 3 activity to identify the apoptosis. Conclusion : Our findings provide insight into unraveling the effects of Carthami Flos in human colorectal adenocarcinoma cells and developing therapeutic agents against colorectal cancer.
호텔 웹사이트의 정보 품질이 예약/구매 의도에 미치는 영향
한송이(Song Ee Hahn),한진수(Jin Soo Han) 한국호텔외식관광경영학회 2013 호텔경영학연구 Vol.22 No.2
The objective of this study is to investigate the direct impact of information quality of hotel websites on customers` book or purchase intention and examine the moderating effect of the customers` ability of information acquisition and processing on the relationship between information quality and customers` book or purchase intentions. Online survey of people who had recently visited a hotel website resulted in 418 usable responses and SPSS 20.0 version was used for data analysis. The results of an exploratory factor analysis revealed that the measurement scale for information quality of hotel websites comprised 21 items across four factors: general information, locality information, facility information, and promotion information. The results of multiple regression analysis showed that all of the information quality factors had directly positive impacts on customers` book or purchase intention. Findings of this study also indicated that there is a moderating effect of information acquisition and processing on the linkage from website information quality to customers` book or purchase intentions. The findings give a better understanding of website information quality in the hotel context and enables hotel practitioners to improve hotel website information quality.
한외여과 농축유로 제조한 모짜렐라 치즈의 품질에 관한 연구
송광영,서건호,이시경,한송이,김명희,김송희,목보람,윤여창,Song, Kwang-Young,Seo, Kun-Ho,Lee, Si-Kyung,Han, Song-Ee,Kim, Myeong-Hee,Kim, Song-Hee,Mok, Bo-Ram,Yoon, Yoh-Chang 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6
본 연구는 한외여과기법이 모짜렐라 치즈의 갈변화, 지방분리, 신전성 그리고 용융성에 미치는 영향을 모색하는데 그 목적이 있다. 한외여과로 농축한 우유로 제조한 UF-모짜렐라 치즈의 갈변화, 지방분리, 그리고 신전성은 모두 원료유의 지방함량, 모짜렐라 치즈 제조 시의 스타터와 렌넷 첨가량, 완성된 모짜렐라 치즈의 굽는(baking) 온도에 따라서 많은 영향을 받았다(p<0.05). 갈변화와 지방분리는 굽는 온도가 높고 저장기간이 길수록 증가하여 바람직하지 않았고, 신전성은 온도가 올라갈수록 향상되었지만 저장기간이 길어짐에 따라서 감소하였다(p<0.05). 용융성은 지방함량, 농축계수, 저장기간에 많은 영향을 받는 것으로 나타났다(p<0.05). 본 연구에서 한외여과기술로 처리된 UF-치즈유를 모짜렐라 치즈 제조에 사용하여도 기호성에 적절한 기능성 특성을 가지고 있다는 결과를 보여주었다. Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.
정아람 ( A Ram Jeong ),한송이 ( Song Ee Han ),김명희 ( Myeong Hee Kim ),김송희 ( Song Hee Kim ),박은주 ( Eun Ju Park ),윤여창 ( Yoh Chang Yoon ) 한국유가공기술과학회 2011 한국유가공기술과학회지 Vol.29 No.1
This study was carried out to investigate the change of components which raw milk has during cold storage. General component content of raw milk (fat, protein, lactose, total solids) was decreased in proportion to the length of cold storage. The pH of raw milk was decreased in according to the length of cold storage. In electrophoresis images, β-casein which was one of the composition of raw milk was decreased as the period of cold storage extended on the other hand, the content of Ca and P in the serum casein was increased in accordance with the length of cold storage.