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        검색결과 11

        7.
        2017.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        본 연구는 폴리에틸렌 중합에 이용되는 Ziegler-Natta 촉매와는 다른 Indene및 Cyclopent adien을 기반으로 하는 다양한 메탈로센 촉매를 사용하여 폴리에틸렌 왁스를 중합하고 중합한 폴리에틸렌 왁스 의 특성에 대해 분석하고 평가하였다. 폴리에틸렌 왁스 중합은 각 다른 구조의 리간드를 포함하는 메탈로 센 촉매에 대하여 중합온도, 연쇄이동제로 사용되는 수소와 에틸렌가스의 비율을 조정하여 다양한 조건하에서 중합을 시도 하였으며 그에 따른 분자량과 분자량 분포, 촉매 수율을 비교 분석하였다. 결과적으로 본 연구를 통하여 저분자량을 가지며 좁은 분자량 분포를 가지기에 적합한 메탈로센 촉매의 구조를 제안하였으며 이상적인 폴리에틸렌 왁스를 중합 할 수 있었다.
        4,000원
        8.
        2000.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Gamma irradiation at 20 kGy was applied to Kanjang (soy sauce), Doenjang (soybean paste), Kochujang (hot pepper paste) and Chungkukjang for their possible genotoxicity The genotoxicity of 20 kGy-irradiated samples was evaluated by Salmonella typhimurlum reversion assay. The Salmonella tester strains included TA98, TA100, TA1535 and TA1537 in the absence and presence of an exogenous metabolizing system (S9 mix). All samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537. The results indicated that 20 kGy of gamma irradiation on water-soluble fraction of Kanjang, Doenjang, Kochujang and Chungkukjang were not shown mutagenicity.
        4,000원
        9.
        1991.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more 「excellent than that of overseas」, 59.8% in 「excellent and delicious」, 78% in 「the need for the partial development of fastfood」. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of 「preference」. In the case of few side dishes, 34.1% answered using fast food. 4. 「Preferrence」 for boild rice and podrridge was generally high, but 「frequency」 was low. Both 「preference」 and 「frequency」 of sauce and stew were high. 「Preference」 for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.
        4,200원
        10.
        1989.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        김치의 숙성과정 중의 물리적 특성을 측정하기 위하여 원료배추의 엽두께, 절임시의 두께 및 pH, total acidity, 염도 등의 변화를 연구하였다. 원료배추의 엽두께는 최외엽보다 내엽의 두께가 50% 감소되었고 절임의 경우에서는 외엽이 내엽보다 감소율이 낮았다. 배추조직의 절단력 측정에서는 절임으로 인하여 상대적인 절단력이 높았고 김치숙성이 되면서 증가하며 7일을 기준으로 감소하였다. Stress에서도 상대적 절단력과 같은 경향이나 숙성 후의 감소되는 점이 잘 나타나지 않았다. pH의 변화에 대한 상관식은 Y=0.23X+6.13이었고 젖산함량의 관계식은 Y=0.09X-0.01로서 매우 완만한 기울기이었으며 김치로서의 적정수준은 pH4.2, 젖산함량은 0.63의 수준이었고 기간은 7일이었다.
        4,000원
        11.
        2018.02 KCI 등재 서비스 종료(열람 제한)
        This study was conducted to investigate the removal characteristics of heavy metals and sulfate ion from acid mine drainage by porous zeolite-slag ceramics (ZS ceramics) that was prepared by adding wood flour as pore-foaming agent while calcining the mixtures of natural zeolite and converter slag. The batch test showed that the removal efficiency of heavy metals by pellet-type porous ZS ceramics increased as the particle size of wood flour was decreased and as the weight mixing ratio of wood flour to ZS ceramics was increased. The optimal particle size and weight mixing ratio of wood flour were measured to be 75 ㎛ and 7∼10%, respectively. The removal test with the porous ZS ceramics prepared in these optimal condition showed very high removal efficiencies: more than 98.4% for all heavy metals and 73.9% for sulfate ion. Relative to nonporous ZS ceramics, the increment of removal efficiency of heavy metals by porous ZS ceramics with 75 ㎛ and 10% wood flour was 5.8%, 60.5%, 36.9%, 87.7%, 10.3%, and 57.4% for Al, Cd, Cu, Mn, Pb, and Zn, respectively. The mechanism analysis of removal by the porous ZS ceramics suggested that the heavy metals and sulfate ion from acid mine drainage are eliminated by multiple reactions such as adsorption and/or ion exchange as well as precipitation and/or co-precipitation.