• Advances in Energy Research
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• 제1권1호
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• pp.1-12
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• 2013

In this work, we present the catalytic dehydrogenation of hydrazine borane $N_2H_4BH_3$ (HB) using supported nickel catalysts at $50^{\circ}C$. In the presence of monometallic nickel catalysts, the dehydrogenation of HB is a one-step reaction consisting of the hydrolysis of the $BH_3$ group only. The challenge is to activate nickel to make it reactive towards the $N_2H_4$ moiety of HB. A set of 52 catalysts were prepared by using 2 supports ($Al_2O_3$ and $TiO_2$), 5 nickel precursors and 3 preparation methods. For the first time, we show that the supported nickel catalysts are able to dehydrogenate the $NH_3$ moiety of HB. In our experimental conditions, the best results were obtained with 20 wt% Ni-$Al_2O_3$ and 20 wt% Ni-$TiO_2$, with ca. 190 mL $H_2+N_2$ generated over a total theoretical volume of 283 mL, suggesting $H_2$ selectivity of 37 and 32%, respectively. Both catalysts were then characterized by EDX, XPS, and XRD. Our achievement is the first step forward and opens new perspectives for developing catalysts for the total dehydrogenation of HB.

• Asian-Australasian Journal of Animal Sciences
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• 제21권2호
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• pp.190-197
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• 2008

This study was designed to analyze boar sperm to compare motility, acrosome morphology, viability and ATP by various preservation methods between Duroc boar A with cold shock resistance sperm and Duroc boar B with cold shock sensitivity sperm. Semen volume, sperm concentration, motility and normal acrosome between Duroc boar A and B did not show any differences within 2 h after collection. There were no differences in sperm motility and normal acrosome between boar A and B at 1 day of preservation at $17^{\circ}C$ and $4^{\circ}C$, respectively. However, sperm motility and normal acrosome from 2 day of preservation at $17^{\circ}C$ and $4^{\circ}C$, respectively, were higher for boar A than boar B. The frozen-thawed sperm motility and normal acrosome were higher for boar A than boar B. The sperm viability and ATP concentration according to storage period of liquid semen at $17^{\circ}C$ and $4^{\circ}C$ were higher for boar A than boar B. Also, the sperm viability and ATP concentration of frozen-thawed semen were higher for boar A than boar B. In conclusion, we found out that the original quality of boar semen with cold shock resistance sperm played an important role.

• 한국멀티미디어학회논문지
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• 제22권11호
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• pp.1324-1337
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• 2019

This study set out to investigate an energy harvesting device to ensure stable energy supply to batteries and data collection devices and a monitoring system for acer pictum sap to check collected data. Acer pictum sap farmers have written down weather information and yield of acer pictum sap manually for data storage. Since the job is done manually, there are many missing values in their data. In addition, it is not easy to manage batteries due to the characteristics of the areas where acer pictum sap is collected. The present study thus decided to build an energy harvesting device based on new renewable energy to ensure stable energy supply by taking into consideration power load, daily power consumption, and number of days with no sunshine for various devices. For a monitoring system, the investigator proposed a JSP-based web page to monitor temperature, humidity, volume of collected water, and battery state in real time. The proposed energy harvesting device was applied to reduce missing values in data. It promoted stable energy supply to the batteries and data collection devices, reducing the percentage of missing values in data from 30.55% to 0%.

• 대한한의정보학회지
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• 제17권1호
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• pp.69-145
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• 2011

Characteristics Regarding Xiang Yao (Hyang Yag) Jiu Ji Fang Life Saving Local Botanical prescriptions in Medical Research Xiang Yao Jiu Ji Fang is Korea's most ancient extant medical manuscript. It was first published between 1232 and 1251 during the Goguryeo period (Gao Zong) by the (Jianghuadao Da Cang Du Jian) Great Storage Depository Under Capital Supervision. The entire work is divided into three scrolls named the front, middle and back parts. There is also an appendix titled Fangzhong Xiang Yao Mu Cao Bu 'Catalogue of Medicines in the Local Botanicals prescriptions' in one volume. The contents comprise discussion of internal medicine diseases, external medicine diseases, commentaries on sexually transmitted diseases, diseases caused by parasites and bugs, diseases of the five orifices, gynecological diseases and pediatric diseases, in all totaling fifty three types of disease. The prescriptions record 180 types of xiangyao or hyang yag-local botanicals representing the beginning of an independent Korean path of development. Owing to the development during the Goguryeo period of medical material left to us by history, investigation and research in the area of hyang yag local botanicals has bequeathed us methods used in the contemporary period. Through the related comprehensive annotated explanatory notes and documents, much analysis and discussion is taking shape.

• 한국산학기술학회논문지
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• 제19권4호
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• pp.17-24
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• 2018

과거 홍수로 인한 침수피해가 자주 발생하였던 안성천 하류 저지대의 홍수-유출 특성을 파악하기 위해서 HEC-HMS 모형을 적용하였다. 모형은 SCS-CN 방법으로 손실계산을, Clark의 단위도법으로 강우의 직접유출 변환을, 지수함수적 감소방법으로 기저유량을, Musingum 방벙으로 하도추적을 하는 과정을 포함한다. 모형에서 매개변수는 중요한 역할을 하므로, 최적화 기법을 시행착오법과 병행하여 최적화 변수를 도출하였다. 또한, 민감도 분석을 통하여 도달시간, 저류함수, 기저유량 관련 상수들이 모형에 미치는 영향을 파악하였다. 도달시간은 첨두유량 발생 시각에 영향을, 저류상수는 첨두 유량의 증감에 영향을 기저유량 감소비는 수문곡선 하강부의 기울기에 영향을 미치는 것으로 나타났다. 최적화 과정을 통하여 모형 보정을 거친 변수를 사용하여 2건의 강우 사상에 대하여 유출모의를 수행하여 실측 자료와 비교를 하였으며, 유출체적, 첨두유량, 첨두시각을 포함한 중요 수문현상에 대하여 상당히 정확하게 모사하는 것으로 나타났다. 따라서, 본 연구의 결과는 정책입안자가 홍수관리대책을 수립하는 데 유용한 도구로서 사용되어 질 수 있을 것으로 사료된다.

• 한국도서관정보학회지
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• 제47권4호
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• pp.443-464
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• 2016

세계의 많은 기관들은 학술 정보 유통을 위해 디지털 리포지터리들을 구축해왔다. 동시에 디지털 리포지터리들은 증가하는 디지털 자원을 어떻게 장기적으로 보존하고 지속가능한 정보 환경 구축할 것인가의 문제에 직면해 있다. 하티트러스트(HathiTrust) 파트너십은 미국 연구도서관들의 디지털 리포지터리의 지속가능한 협력 모델의 필요성에 의해 시작하여 전 세계의 리포지터리들과의 체결을 통해 점차 확장되고 있다. 이에 본 연구에서는 하티트러스트의 설립배경부터 구축, 운영 및 정책, 현황 및 이용 서비스에 이르는 전반적인 사례와 실질적인 운영 과정 등을 다루었고 또한 하티트러스트의 효과와 앞으로 기대되는 가능성 등을 파트너십 단위 기관의 시각에서 다루고자 하였다. 하티트러스트를 통해 파트너십 기관들은 효과적인 운영 비용, 디지털 콘텐츠의 공동 관리 및 장기 보존, 저작권 관리의 용이성, 접근성 확대 등의 특장점이 있으며, 향후에는 인쇄물의 공동보존서고 운영, 빅데이터 분석 토대 마련 등의 기회를 제공할 것으로 기대된다.

• 폴리머
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• 제31권6호
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• pp.532-537
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• 2007

본 연구에서는 poly(vinyl alcohol)(PVA)를 dimethyl sulfoxide(DMSO)에 녹여 이 용액의 유변학적 특성에 미치는 PVA의 분자량분포의 영향에 관하여 고찰하였다. 동일 평균분자량인 경우에도 수지 혼합(resin blending)에 의해 분자량분포가 넓어지면 점도와 손실탄성률이 더 낮아짐을 알 수 있었다. 이것은 동일 평균 분자량의 경우 분자량분포가 넓은 PVA/DMSO 용액계의 자유체적이 증가되기 때문이라고 생각된다. 분자량 분포가 저장탄성률에 미치는 영향은, 14 wt%용액의 경우에는, 1.3 rad/sec보다 낮은 진동수 영역에서는 동일 평균분자량의 경우 분자량분포가 넓은 PVA/DMSO 용액계가 탄성이 더 크고, 1.3 rad/sec보다 높은 진동수 영역에서는 분자량분포가 좁은 PVA/DMSO 용액계가 탄성이 더 크게 측정되었다. 14 wt% 용액의 경우에 Modified Cole-Cole plot에서의 기울기는 분자량분포가 넓어지면 진동수에 따른 상전이 현상이 더 뚜렷해졌다.

• 동아시아식생활학회지
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• 제19권2호
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• pp.238-246
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• 2009

The principal objective of this study was to develop a processed food using aged garlic. Pound cake samples were prepared with semi-solid aged garlic at levels of 0, 5, 10 and 15% ($25^{\circ}C$, 7 days). The pH of the batter prepared with the aged garlic ranged between 6.79 and 7.01 and the control pH was 7.21. The specific loaf volume of the pound cake prepared with the addition of 5~15% aged garlic decreased, from 2.78 to 2.51 cm3/g. The baking loss rate of the pound cake prepared with 0~15% added aged garlic also decreased by 6.91~6.42%. The lightness, redness, and yellowness values of the pound cake decreased with increases in the percentage of aged garlic. The adhesiveness, gumminess, and chewiness of the samples did not differ significantly with differing amounts of added aged garlic. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, however, was improved significantly via the addition of aged garlic. In the sensory evaluations, the pound cake prepared with 10% added aged garlic received higher acceptance scores for the properties of smell, taste, softness, moistness, adhesiveness and overall acceptability. Consequently, the optimal quality achieved in this set of experiments was with a pound cake to which 10% aged garlic had been added.

• 한국식품영양과학회지
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• 제37권5호
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• pp.633-639
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• 2008

청국장가루의 첨가가 식빵의 맛과 품질에 미치는 영향을 알아보고자 밀가루 양에 대한 청국장가루의 첨가량을 0, 0.5, 1.0, 1.5%로 하여 식빵을 제조한 후 $20^{\circ}C$에서 3일간 저장하면서 식빵의 부피, pH, 색도, 총균수 및 관능적 특성을 알아보았다. 식빵의 부피는 청국장가루의 첨가량이 증가할수록 대조구에 비해 감소하였다. 식빵의 pH는 저장일 동안 첨가구간에 거의 변화가 없었다. 식빵의 명도는 청국장가루의 첨가량이 증가할수록 감소하였고, 저장일이 증가함에 따라 첨가구별로 모두 감소하였다. 적색도와 황색도는 청국장가루의 첨가량이 증가할수록 증가하였고, 저장일이 증가함에 따라 모든 첨가구에서 황색도는 감소하였고, 적색도는 증가 하였다. 총균수는 저장일이 증가함에 따라 대조구는 증가하였고, 청국장가루 첨가구는 모두 초기 총균수를 유지하였다. 관능적 특성은 기호도 특성에서 색, 기공 상태, 냄새와 부드러운 정도가 청국장가루 0.5% 첨가구에서 유의적으로 높은 점수를 받아 가장 선호하는 것으로 평가되었고, 강도 특성에서 색과 냄새 모두 청국장가루의 첨가량이 많을수록 높은 점수를 받아 상대적으로 색은 진하고, 냄새는 강하였다. 이상의 결과에서 식빵에 청국장가루의 첨가량은 0.5%가 적당한 것으로 판단된다.

• 대한가정학회지
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• 제19권3호
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.