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생활권 자전거도로 시스템 구축을 위한 기초연구 : 충북, 청주시를 중심으로
문석기,함경식 청주대학교 산업과학연구소 2014 産業科學硏究 Vol.31 No.2
To promote the present slight use of bicycles in Korea, bike environment of neighboring community seems to be more valuable than that of nationwide one. Data were collected and analysed from questionaire and several example 'city and bike system'. 4 appliable ideas were developed from the situation of Cheongju and other local areas and were proposed expecting bike-road system improvement. Those are (1) renovation of traffic and planning system_ biker and pedestrian be the 1st consideratin (2) elimination of existing problems_ safety, linkage, road-surface problems, etc. (3) modern public bicycle system import_ 3rd generation or advanced (4) construction of neighborhood system combined with the bike environment
정순택,박양균,함경식 木浦大學校 工業技術硏究所 1999 工業技術硏究誌 Vol.9 No.-
Oyijangachies, a traditional Korean brined cucumber liked cucumber pickle, were prepared brining cucumber into mayonnaise instead of traditional dipping sources(Kochujang, doenjang and ganjang). Cucumbers have been dipped in different NaCl solutions for 48 hrs. After dipping, brined cucumbers have been aged in mayonnaise for 30 days. The acidity, pH, salt content and firmness changes were measured among the cucumber which were treated by different solutions during aging. The acidity of mayonnaise cucumber pickle increase during aging respectively. The acidity and pH of the pickle dipped in 6% NaCl solution were 1.00~1.81 and 4.05~3.83, but that of the pickle in 25mM-CaCl_2 12% NaCl solution were 1.92~2.98 and 3.19~3.03 after 30 days aging. The pickle firmness of cucumber blossom end was increased after 30 days aging.
박정옥,박수미,함경식 목포대학교 자연자원개발연구소 2000 자연자원연구 Vol.3 No.-
Apples were coated with various chitosan solutions (30 cps 1%, 30 cps 3%, 90 cps 0.5%, and 90 cps 2%) and changes in quality parameters such as weight loss, Hunter color values (L, a, and b), brix, pH, titrable acidity,and hardness were investigated during 70 day storage at room temperature. Weight loss of apples coated with 90 cps 2% chitosan was lower than those of other samples during storage. In color change, chitosan coating appeared to decrease red color and increase green color in apples. Brix of juices extracted from apples increased in all samples during storage. However, brix change in chitosan-coated apples were lower than that of control. The titrable acidity of juices of apples slowly decreased and pH increased. Significant differences were not observed between control and chitosan-coated apples. Hardness of apples decreased in all samples and the smallest change in hardness was observed in 30 cps 3% or 90 cps 2% chitosan-coated apples.