• 한국강구조학회 논문집
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• 제26권2호
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• pp.133-142
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• 2014

상 하부 T-stub 접합부는 보와 기둥의 강성비, T-stub의 기하학적 형상변화, 긴결재의 개수, 패널존 효과 등의 영향에 따라서 보통모멘트골조 및 특수모멘트골조에 적합한 거동특성을 나타내는 완전강도 부분강접 접합부(full strength partial restrained connection)이다. 이러한 상 하부 T-stub 접합부가 구조적으로 안전하게 거동하기 위해서는 충분한 강도, 강성, 연성능력을 나타내어야 한다. 이 연구는 T-stub의 기하학적 형상변화가 상 하부 T-stub 접합부의 모멘트-회전각 관계에 미치는 영향을 파악하고, 이에 따른 상 하부 T-stub 접합부의 초기회전강성을 평가하기 위해 진행하였다. 이를 위하여 T-stub의 기하학적 형상변수 ${\alpha}^{\prime}$값을 변화시킨 2개의 상 하부 T-stub 접합부 실험체를 제작하여 접합부 실험을 수행하였고, 3차원 비선형 유한요소해석도 수행하였다.

• 컴퓨터교육학회논문지
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• 제11권2호
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• pp.1-12
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• 2008

학교의 교과 교육을 통한 창의적 문제해결능력 향상 교육은 중요하다. 특히 정보 교육은 일반적인 문제해결능력 뿐 아니라, 컴퓨터를 이용한 문제해결능력도 중요하다. 본 연구에서는 정보교육에서 요구되는 창의적 문제해결능력의 인지적 요소를 정의하고자 하였다. 정보교육에서 요구되는 창의적 문제해결능력의 인지적 요소는 문제해결능력과 창의력의 구성요소를 교차한 결과를 이용하고, 전문가 집단의 타당도를 이용해 조사하였다. '문제 이해 및 분석' 단계에 적합한 창의력 요소는 정교성, 민감성, 재구성력이 선정되었고, '문제 해결 방안 탐색' 단계에 적합한 창의력 요소는 유창성, 융통성, 독창성이 선정되었다. '문제 해결 방안 설계' 단계와 '구현' 단계에 적합한 창의력 요소는 정교성이 선정되었다. 마지막으로 '평가' 단계에 적합한 창의력 요소는 융통성, 정교성이 선정되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권10호
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• pp.1399-1405
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• 2014

The effective management of endangered animal genetic resources is one of the most important concerns of modern breeding. Evaluation of genetic diversity and relationship of local breeds is an important factor towards the identification of unique and valuable genetic resources. This study aimed to analyze the genetic diversity and population structure of six Korean native chicken breeds (n = 300), which were compared with three imported breeds in Korea (n = 150). For the analysis of genetic diversity, 30 microsatellite markers from FAO/ISAG recommended diversity panel or previously reported microsatellite markers were used. The number of alleles ranged from 2 to 15 per locus, with a mean of 8.13. The average observed heterozygosity within native breeds varied between 0.46 and 0.59. The overall heterozygote deficiency ($F_{IT}$) in native chicken was $0.234{\pm}0.025$. Over 30.7% of $F_{IT}$ was contributed by within-population deficiency ($F_{IS}$). Bayesian clustering analysis, using the STRUCTURE software suggested 9 clusters. This study may provide the background for future studies to identify the genetic uniqueness of the Korean native chicken breeds.

• 대한기계학회논문집 C: 기술과 교육
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• 제1권2호
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• pp.179-186
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• 2013

혈액순환촉진, 심혈관계치료, 피부질환, 암세포억제 등의 의료분야에 원적외선 치료법이 광범위하게 활용되고 있다. 본 연구에서는 원적외선 치료에 효과적인 패널형 방사체의 발열부에 대한 열적 특성을 실험적으로 분석하였다. 발열선은 정상상태에서 절연피복에 $150mW/m^2$의 열유속으로 열에너지를 공급하여 절연피복은 발열선 온도의 20%에 도달하였다. 단열막 사용은 약 20%의 발열판 표면온도 증가효과가 있었으며 열시상수를 상승시켜 혈액순환촉진에 크게 기여하는 것으로 나타났다. 발열선의 배치간격이 발열부 설계에 중요한 인자이며 열확산의 중첩을 위해 발열판의 열전도계수와 밀도를 고려해야함을 알 수 있었다.

• 한국소음진동공학회논문집
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• 제23권1호
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• pp.34-40
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• 2013

The 1st assessment(performance test) was applied to assure the floor impact sound performance for developing the dry double-floor with the change of rubber hardness of the upper panel's support and the ceiling structure of the sub-floor. Depends on the change of the rubber hardness in sub-structure, the heavy-weight sound impact value is improved up to 3 dB, and the light-weight sound impact value is moved up to 21 dB, comparing with the bare-slab. Also, the improved value for the floor impact sound conjugating with the sub-floor's ceiling was 5 dB. Based on this result, the 2nd assessment(performance test) was made the state that the rubber hardness of the sub-floor support was ranged between 50 and 70 for considering the stability of walking patients. In addition to this process, the assessment was carried out with a variety of ceiling structure applied to the dry double-floor structure with the air flow system on the sub-floor's ceiling. The result for the 2nd assessment proved that TYPEII-3 had the better sound reduction performance in the heavy-weight impact sound test than other types, and also for the light-weight impact sound TYPEII-3 had the 29 dB sound reduction performance overall. Henceforth, based on the result the research for the sound reduction performance from the floor impact sound shall be ongoing process as well as the development of a double-dry floor and a sound reduction ceiling to suitable on the field.

• 한국식품조리과학회지
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• 제26권2호
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• pp.111-120
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• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• 한국도로학회논문집
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• 제10권3호
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• pp.221-230
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• 2008

우리나라는 1987년 국도 PMS가 도입된 이래 국도 및 고속도로의 경우 그동안 도로포장의 상태를 평가할 수 있는 포장상태 평가기준을 마련하여 이를 바탕으로 유지보수를 시행하고 있다. 반면, 시단위 도로의 경우 비교적 많은 교통량이 통행하며, 가장 많은 연장을 차지하고 있으나 서울시의 경우를 제외하고는 포장상태를 평가할 수 있는 마땅한 시스템이 거의 없는 실정이다. 따라서 본 연구에서는 서울시 사례 및 기타 시단위 도로포장상태 조사자료를 토대로 아스팔트포장의 일반적 평가요소인 균열, 소성변형, 종단평탄성 등 3가지 요소에 대한 포장상태를 분석하였으며, 시단위 도로의 유지관리 의사결정에 필요한 포장평가지수를 개발하였다. 본 연구의 포장평가지수 개발방법은 현장조사와 샘플구간에 대하여 전문가 그룹을 구성하여 설문조사를 실시한 후 통계적 처리를 거쳐 시단위 포장평가지수(MPCI)를 제시하였다. 또한 개별결함 지수에 대한 민감도 분석을 실시하였으며, 평가지수를 실제 현장에 적용하여 타 기관에서 사용중인 포장평가지수와의 비교를 통하여 그 적정성을 검증하였다.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2012년도 추계학술대회 논문집
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• pp.280-285
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• 2012

The 1st assessment (performance test) was applied to assure the floor impact sound performance for developing the dry double- floor with the change of rubber hardness of the upper panel's support and the ceiling structure of the sub-floor. Depends on the change of the rubber hardness in substructure, the heavy-weight sound impact value is improved up to 3 dB, and the light-weight sound impact value is moved up to 21 dB, comparing with the bare-slab. Also, the improved value for the floor impact sound conjugating with the sub-floor's ceiling was 5dB. Based on this result, the 2nd assessment (performance test) was made the state that the rubber hardness of the sub-floor support was ranged between 50 and 70 for considering the stability of walking patients. In addition to this process, the assessment was carried out with a variety of ceiling structure applied to the dry doublefloor structure with the air flow system on the sub-floor's ceiling. The result for the 2nd assessment proved that TYPE-11 had the better sound reduction performance in the heavy-weight impact sound test than other types, and also for the light-weight impact sound TYPE-11 had the 29 dB sound reduction performance overall. Henceforth, based on the result the research for the sound reduction performance from the floor impact sound shall be ongoing process as well as the development of a double-dry floor and a sound reduction ceiling to suitable on the field.

• 한국식생활문화학회지
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• 제18권2호
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• 한국식생활문화학회지
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• 제5권4호
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• pp.425-430
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• 1990

MSG의 맛 표현용어를 설문조사를 통하여 수집분석하고 관능검사를 통한 MSG의 감응역가를 다른 기본 맛의 역가와 비교하였으며, MSG가 다른 기본 맛 성분에 첨가되었을때 일어나는 맛의 강도변화를 관능적 방법으로 측정하였다. 96명의 설문 응답자로부터 수집분석한 자료에 의하면 MSG 자체의 맛은 느끼한 맛(58%)과 역겨운 맛(24%)으로 주로 표현되었으나 음식에 첨가됨으로써 기대 되는 맛은 감칠 맛(79%)으로 주로 표현(表現)되었다. 관능검사자들이 MSG 수용액을 직접 맛보고 표현한 용어로는 최소 감각농도 부근의 낮은 농도에서는 느끼한 맛, 쓴맛, 단맛 등이 감지되었으나 최소 감미농도 이상에서는 느끼한 맛과 짠맛이 주로 표시되었다. MSG 수용액의 최소 감각농도는 0.002mole 수준이었으며 최소 감미농도는 0.006mole 수준이었다. MSG와 기본 맛 성분(成分)과의 상호작용을 보면 MSG가 식염용액에 첨가되면 짠맛의 상승작용을 나타내었다. 그러나 MSG가 설탕용액에 첨가되면 첨가된 MSG 농도가 낮은 때(0.01M)에는 다소 단맛의 상승효과를 나타내었으나 MSG 농도가 높아지면 단맛의 억제효과를 나타내었다. MSG를 구연산용액에 첨가했을 때는 전반적으로 신맛의 억제효과가 나타났다.