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김기욱,정윤교,고해주,신혁,유한식 한국공작기계학회 2006 한국공작기계학회 추계학술대회논문집 Vol.2006 No.-
Recently, parallel kinematic machine tool with high accuracy and stiffness is causing great concern in 5-Axis processing which is applied in manufacturing with complicated shape products. However, there are some inherent difficulties in parallel kinematic machine tool such as a collision between workpiece and tool, over-cut and under-cut, verification of tool path route in progress. To solve these problem in advance, it needs machine simulation of parallel kinematic machine tool above all things. the purpose of this study is, therefore, carried out machine simulation for parallel kinematic machine tool and accumulation of technical knowledge for the productivity and efficiency in parallel kinematic machine tool through verification of 5-Axis machining.
한길영,이동기,최병기,오환교,신용욱,전수영 조선대학교 에너지.자원신기술연구소 1999 에너지·자원신기술연구소 논문지 Vol.21 No.2
Using conventional textile techniques such as weaving, braiding, knitting and stitching it is possible to produce a wide range two and three dimensional fiber preforms. However, so far only a limited attention has been given to knitted fabrics in composite industry. This is mainly due to the opinion that knitted fabric reinforced composites posses low mechanical properties owing to their looped fiber architecture. But it is possible to obtain desired mechanical properties by selecting proper knitted fabric structure. In this paper, tensile failure load and displacement of one yarn, four yarns and knitted fabrics of ten yarns of kevlar fiber were determined experimentally in the unidirection. Mechanical properties of plain weft knitted fabrics reinforced composite intrusion beam for car side door application were investigated experimentally, which compared with desire value of American Fedral Motor vehicles Safety Standard (FMVSS) and presented the results.
Shin, Won Sop,Kwon, Heon Gyo,Han, Hang Yeol Korean Society of Forest Science 2009 한국산림과학회지 Vol.98 No.2
This study examines the relationships between visitors' environmental attitudes as measured by the new environmental paradigm (NEP) and their recreational motivations based on data collected from a national park in South Korea. The data analysis indicated that visitors' environmental attitudes and motivation were multi-dimensional structures. The NEP composed of three factors named 'Humans over Nature', 'Balance of Nature', and Limit to Growth'. Visitors' motivation also composed of four factors representing 'Achievement and Stimulation', 'Escape and Enjoying Nature', 'Social and Leadership', and 'Family'. However, there were significant correlations among the factors, suggesting they were independent each other. There were also significant differences in visitors' motivation due to their level of environmental attitudes.
Development of Functional Foods Products using Mushroom Extracts
Han-Gyo Jo,Hyun-Jae Shin 한국버섯학회 2017 버섯 Vol.21 No.2
Mushrooms have antioxidant, antitumor and antimicrobial activities, so they and their extracts including purified ingredients are being used as a great source of functional food, drugs and especially nutraceuticals. They have many bioactive compounds such as polysaccharides (mainly β-glucans), glycoproteins, nucleotide analogs, terpenoids and polyphenols. These compounds have biological activities such as anti-cancer, anti-viral, anti-obesity, immunomodulating activity and etc. In this review, we discussed the current bioactivity information related to 10 famous mushrooms in Korea. Mushrooms and active compounds derived from mushrooms were summarized as well as mushroom products such as foods, functional foods, and medicines. It can provide good information for scientists and customers who want to develop a new product and to promote health and life quality.
Bacillus subtilis를 이용한 국내산 신이대 잎 발효에 따른 영양성분, 폴리페놀, 항산화능 변화
조한교(Han-Gyo Jo),김다송(Da-Song Kim),신현재(Hyun-Jae Shin) 한국생물공학회 2017 KSBB Journal Vol.32 No.1
Bamboo leaf has many nutritional and bioactive compounds such as polyphenols, and it can be used for various foods application. Fermentation is one of appropriate processes that can affect the nutrition, taste and flavor, and antioxidant activities of foods. In this study, a representative domestic bamboo tree (Sasa coreana Nakai) leaves were fermented by Bacillus subtilis KCCM 11315 and the changes of carbohydrates, minerals, amino acids, and phenolic compounds and antioxidant activities were investigated before and after fermentation. During the fermentation period, firstly, the leaf was softened and turned to brown. The constituent carbohydrates were slightly increased from 432.09±5.38 mg/g to 458.42±7.39 mg/g, and free sugars decreased by 95% from 28.12±2.03 mg/g to 1.4±0.14 mg/g. Mineral was 20987.5±345.1 μg/mL, which was slightly increased after the fermentation compared to 20804.1±364.6 μg/mL before that. The total amino acids were increased to 73881.94±137.59 mg/100 g compared to 58464.51±109.12 mg/100 g before fermentation, and free amino acids decreased by more than 85% from 32782.67±92.49 mg/100 g to 4827.83±19.76 mg/100 g. Total polyphenols content (TPC) increased from 25.51±1.04 GAE*mg/g to 35.34±0.91 GAE*mg/g, and the total flavonoid content (TFC) increased to 80.57±0.22 QE*mg/g compared to 69.64±0.26 QE<SUP>*</SUP>mg/g. The total catechin content (TCC) of TFC was decreased from 69.64±0.94 mg/L to 58.23±0.76 mg/L. The DPPH radical IC50 of bamboo leaves decreased to 2624.85±37.03 μg/mL and the ABTS radical IC50 of 187.26±4.78 μg/mL was increased after the fermentation. These results could be used as essential nutritional data before developing processed food products using the bamboo leaf.