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강경구,방세윤,윤경구,황경현,이성국 동국대학교 산업기술연구원 1997 산업기술논문집 Vol.9 No.-
레이저 가공시 조사되는 레이저 빔의 특성을 나타내는 변수 - 예를 들면, 빔의 형상, 초점면과 소재사이의 거리, 빔 강도 분포, 빔의 발산각, 실제 빔이 퍼져가는 양상이 이상적인 Gaussian 빔에 비해 얼마나 큰지를 나타내는 beam quality factor 등 - 이 가공결과에 큰 영향을 미치는 것은 경험적으로 잘 알려져 있다. 특히 원적외선 레이저로 천공, 에칭 또는 엑사이머 레이저로 ablation 가공을 수행할 때는 이러한 빔특성 변수의 영향이 극대화된다. 본 연구에서는 중요한 빔특성 변수의 영향을 가능한 독립시켜 정성적 및 정량적으로 파악하기 위해 연속발진 모드의 레이저빔 사용시 열전도에 의한 손실을 고려하였으며, 문제를 단순화해 빔 또는 가공소재의 상대적인 움직임이 없는 천공 (또는 에칭제거)의 경우에 대하여, 수치모사를 통해 여러 가지 빔 변수의 변화가 가공결과에 미치는 영향을 살펴보았다. 레이저 빔의 초점의 위치를 표면에서 멀리하면 가공깊이는 감소하게 되며, 같은 간격일 때는 소재의 내부에 위치시키는 것이 다소 유리하다. 또한 빔의 발산각이 작고, beam quality factor 값이 1에 가까울수록 깊은 가공을 얻을 수 있음을 파악하였다. In laser machining such as drilling with CO_2 or Nd:YAG laser, and etching or ablation with Excimer laser, one of the most important parameters affecting the machining results is known to be beam characteristics. In this paper a study is performed through a numerical simulation with the appropriate model to investigate the effects of beam parameters qualitatively and quantitatively, especially in the process of laser drilling of ceramics and ceramic composites. Results of different beam conditions reveal that the machined hole becomes deeper as (ⅰ) the beam divergence gets smaller,(ⅱ) beam quality factor approaches unity, and (ⅲ) beam focus lies nearer to the surface of the workpiece.
姜永周,河璡桓,金永東,宋大鎭,金洙賢,金成洙 제주대학교 1990 논문집 Vol.30 No.-
To establish the way of processing of Gae-Woo jeot which used abalone intestine that has not been systematically used compare to its characteristic taste and fame as main ingredient and to develop as a local tourist good, the change of constituents the quality of salted fish products suring Gae-Woo jeot fermentation were examined. The results are as follows. 1. In the organoleptic test, Gae-Woo jeot which fermented through 65 days were dominant and the group of 105 salkt concentration were better than that of 20%. It was the best of 10% salted products to add small abalone. Both law salted(10%) and high salted (20%) Gae-Woo jeot were similar in general constityents, nutrients and texture. 2. Compositions of highly unsaturated acid were farely high to 45.6% and 46.1% in small abalone added froup and top sheel added group respectively. during 3 months fermentation low decreasing rate of 3~4% was shown. EPA(eicosapentaenoic acid) was approximately 7~8% and DHA(docosahexaenoic acid) was extremely low to be less than 0.3%. 3. In the changes General composition and pH, pH was within range of 4~5.5, 9~12% in protein, 3~5% in total sugar, 0.5~1% in lipid and approximately 1% in ash. 4. Gae-Woo jeot can be made with 10% low salting method, and 10% group gets all the better for taste, small abalone adding is recommended. 5. When low salt fermented fish of 10% is processed, it is highly recommended to put sorbitol, ethyl alcohol, lactic acid or other humectant for better taste and longer storage and good quality food additives must be developed for tourist and presently applied mil ordering transportation must be sought.
강근옥,이성희,이현자 안성산업대학교 1997 論文集 Vol.29 No.2
백김치 담금시 가장 적절한 발효 온도를 알아보기 위하여 소금농도를 1.0%로 하여 10, 20, 30℃에서 각각 발효시켜가며 물리화학적 및 관능적 성질을 측정하였다. 발효시 pH와 총산도의 변화를 보면 온도가 증가함에 따라 pH 감소 속도는 빨랐으며 총산도 역시 pH와 같은 경향으로 증가하였는데 30℃에서 pH4.2-3.6사이의 총산도는 pH4.2에서 0.13%, pH4.0에서 0.20%, pH3.8에서 0.32% 그리고 pH 3.6에서는 0.44%로 pH가 낮을수록 총살도가 증가함을 알 수 있었다. 그리고 관능적 성질은 전체적으로 30℃가 다른 두 온도에서 보다 좋게 평가되었으며 p>0.05의 범위에서 유의성을 보였다. 또한 백김치의 가장 적절한 pH를 찾아내기 위하여 pH4.2-3.6에서 관능적 특성을 평가한 결과 pH3.8 부근이 가장 좋게 평가되었다. 이상의 결과를 종합하여 보면 백김치쥬스를 제조하기 위한 가장 적절한 백길치액의 조건은 소금농도 1.0%의 백김치를 제조하여 30℃에서 발효시키는 것으로 pH3.8부근, 총산도는 0.2, 0.3%의 백김치가 가장 기호도가 높은 것으로 나타났다. 이는 보통 배추김치의 경우 적숙기는 pH4.2, 총산도는 0.5-0.6%로 낮은 온도에서 발효시킨것이 가장 좋은 것으로 알려져 있는 것과는 다른 결과로 발효 온도가 높고 pH와 총산도는 일반 배추김치보다 낮은 것이 좋게 평가되었다. The Baik Kimchi, a kind of watery Kimchi, was fermentation at different temperatures and studied for its effection on pH, total acidity and organoleptic properties. The Kimchi was prepared by fermentation of brined Chinese cabbage having 1.0% NaCl concentration at 10, 20 and 30℃ with addition of water and some fresh spices. The higher temperature resulted an increase in fermentation rate in terms of pH and total acidity. Sensory evaluation on the Kimchi showed that fermentation at 30℃ was more acceptable when its pH reached 3.8 and acidity of 0.2~0.3%. This optimal pH and acidity were somewhat lower than those values of ordinary Kimchi which is in the range of pH 4.0~4.2 and acidity of 0.5~0.6%.
강병근,성기창,박광재,윤영삼,김상운,정현정,류상오 한국의료복지시설학회 2009 의료·복지 건축 Vol.15 No.1
This study aims to plan connecting living facilities considering on the Barrier Free Walking of the disabled and the elderly in the residential area. We had found several physical problems on the peestrian's way that becomes the major factor of disturbing the barrier free movement for using living facilities in the local area by investigations and enquetes. We had suggested the arrangement method for these physical problems on the pedestrian's way and building the ideal area for living facilities by the disposition stages with the result of investigations and enquetes. After these process, we had planned connecting living facilities considering on the Barrier Free WaIking of the disabled and the elderly in the residential area.
강현석,김기철,오성균 全北大學校 基礎科學硏究所 1986 基礎科學 Vol.9 No.1
For implementing to design data management in CAD environment, the design transaction must be managed effectively. In this paper, we compared the most known two techniques about this issue. And also we described a design transaction management which is adapted to our proposed design object management system.[8]
성현경,강문봉 仁川敎育大學校 科學敎育硏究所 1998 과학교육논총 Vol.10 No.-
This study is to how to judge and describe the student's mathematical power. It is a trifling start on such a study. In order to judge the student's mathematical power descriptively, the teacher should use the a variety of evaluation methods such as paper and pencil test, observation, interview, project and so on, score the student's mathematical power analytically and need to accumulate the evaluation results. We present three principles the teacher obey when he judges the student's mathematical power descriptively. But, five grade judgement(soo-woo-mi-yang-ka) need not be abandoned. We think it desirable that the teacher use the descriptive judgement and the five grade judgement complementarily when he judges the student's mathematical power.