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Wyszukujesz frazę "Kong, Y. K." wg kryterium: Autor

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    Wyświetlanie 1-5 z 5
    Tytuł:
    Biological characteristics of a new antibacterial peptide and its antibacterial mechanisms against Gram-negative bacteria
    Autorzy:
    Pei, Z.
    Ying, X.
    Tang, Y.
    Liu, L.
    Zhang, H.
    Liu, S.
    Zhang, D.
    Wang, K.
    Kong, L.
    Gao, Y.
    Ma, H.
    Powiązania:
    https://bibliotekanauki.pl/articles/2087656.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    antimicrobial peptide
    biological characteristics
    antibacterial mechanism
    Gram-negative bacteria
    Źródło:
    Polish Journal of Veterinary Sciences; 2018, 21, 3; 533-542
    1505-1773
    Pojawia się w:
    Polish Journal of Veterinary Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Manufacturing And High Temperature Oxidation Properties Of Electro-Sprayed Fe-24.5% Cr-5%Al Powder Porous Metal
    Wytwarzanie i wysokotemperaturowe utlenianie elektro-rozpylanego porowatego proszku Fe-24.5% Cr-5%Al
    Autorzy:
    Lee, K-A.
    Oh, J-S.
    Kong, Y-M.
    Kim, B-K.
    Powiązania:
    https://bibliotekanauki.pl/articles/350912.pdf
    Data publikacji:
    2015
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    powder porous metal
    electro-spray process
    electric wire explosion
    Fe-24Cr-5Al
    high temperature oxidation
    porowaty proszek metalu
    elektrorozpylanie
    utlenianie wysokotemperaturowe
    Opis:
    Fe-Cr-Al based Powder porous metals were manufactured using a new electro-spray process, and the microstructures and high-temperature oxidation properties were examined. The porous materials were obtained at different sintering temperatures (1350°C, 1400°C, 1450°C, and 1500°C and with different pore sizes (500 μm, 450 μm, and 200 μm). High-temperature oxidation experiments (TGA, Thermal Gravimetry Analysis) were conducted for 24 hours at 1000°C in a 79% N2+ 21% O2, 100 mL/min. atmosphere. The Fe-Cr-Al powder porous metals manufactured through the electro-spray process showed more-excellent oxidation resistance as sintering temperature and pore size increased. In addition, the fact that the densities and surface areas of the abovementioned powder porous metals had the largest effects on the metal’s oxidation properties could be identified.
    Źródło:
    Archives of Metallurgy and Materials; 2015, 60, 2B; 1169-1173
    1733-3490
    Pojawia się w:
    Archives of Metallurgy and Materials
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Effects of Co-ordinating Postures With Shoulder and Elbow Flexion Angles on Maximum Grip Strength and Upper-Limb Muscle Activity in Standing and Sitting Postures
    Autorzy:
    Kong, Y. K.
    Powiązania:
    https://bibliotekanauki.pl/articles/90234.pdf
    Data publikacji:
    2014
    Wydawca:
    Centralny Instytut Ochrony Pracy
    Tematy:
    coordination posture
    shoulder and elbow angles
    grip strength
    EMG
    koordynacja postawy
    siła uścisku
    kończyny górne
    Opis:
    Eighteen co-ordination postures with shoulder flexion angles (0°, 45° and 90°) and elbow flexion angles (0°, 45° and 90°) in standing and sitting positions were evaluated to identify the effects of co-ordination postures on maximum grip strength and muscle activities of the upper limb in this study. Thirty-nine subjects were recruited and their maximum grip strengths were measured. According to the analysis of grip strength, grip strength was shown to be stronger in a standing posture (297.4 N) than in a sitting posture (274.6 N). In addition, grip strength (293.8 N) at 90° shoulder flexion angle was significantly higher than that at 0° and 45°shoulder angles. There was no statistically significant difference in grip strength from the effects of elbow angles in this study. The results of muscle activities for all muscle groups showed a similar trend with the results of grip strength associated with shoulder angles.
    Źródło:
    International Journal of Occupational Safety and Ergonomics; 2014, 20, 4; 595-606
    1080-3548
    Pojawia się w:
    International Journal of Occupational Safety and Ergonomics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Postural Evaluation in a Poultry Farm for Broiler Chickens
    Autorzy:
    Wang, H.
    Kong, Y. K.
    Jung, M. C.
    Powiązania:
    https://bibliotekanauki.pl/articles/91121.pdf
    Data publikacji:
    2012
    Wydawca:
    Centralny Instytut Ochrony Pracy
    Tematy:
    simultaneous posture
    individual posture
    body posture
    finger posture
    Opis:
    The goal of this study was to evaluate working postures in 9 operations of poultry farming for broiler chickens for 14 body segments with 4 categories, and for fingers with 14 categories. Overall, the farmers commonly bent almost all their body segments and used power grips. The operations of cleaning with water wand and inspecting chickens seemed light work because the farmers walked around most of their working time. The operations of detaching base from hanging feeder and attaching base to hanging feeder had the farmers continue squatting to handle the feeders close to the floor. The farmers also repeatedly bent their trunks in shoveling feces, unloading a box of chicks, and releasing chicks. A power grip was frequently observed due to using tools with round handles. Workplace design to raise working height would be necessary for a better working environment for broiler farmers.
    Źródło:
    International Journal of Occupational Safety and Ergonomics; 2012, 18, 1; 67-75
    1080-3548
    Pojawia się w:
    International Journal of Occupational Safety and Ergonomics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Evaluation of Hook Handles in a Pulling Task
    Autorzy:
    Kong, Y. K.
    Freivalds, A.
    Kim, S. E.
    Powiązania:
    https://bibliotekanauki.pl/articles/90931.pdf
    Data publikacji:
    2005
    Wydawca:
    Centralny Instytut Ochrony Pracy
    Tematy:
    handle evaluation
    finger/phalange force contributions
    hook pulling task
    uchwyt narzędziowy
    kończyna górna
    ergonomia
    ocena sprzętu i wyposażenia
    pozycja przy pracy
    Opis:
    To evaluate the effect of handle design characteristics on subjective ratings and pulling forces, meat-hook handles with various handle shapes, sizes, and hook positions were tested in a pulling task. Finger and phalange force data measured by force sensitive resistors and subjective ratings of discomfort were also evaluated. Generally subjects preferred 37-mm double frustum, 30-mm oval handles followed by 30-mm double frustum handles, 37-mm oval, and 45-mm double frustum handles. In the analyses of total pulling force, 37- and 45-mm double frustum handles showed less required pulling force than the others. The averages of finger force contributions to the total pulling force were 27.2, 28.1, 23.9, and 20.8% in order from index to little fingers. The average of phalange force contributions were 28.8, 33.6, and 37.6% for the distal, middle, and proximal phalanges, respectively. The findings illustrate that the pulling finger forces and subjective discomfort ratings were related to the handle shape as well as handle size.
    Źródło:
    International Journal of Occupational Safety and Ergonomics; 2005, 11, 3; 303-313
    1080-3548
    Pojawia się w:
    International Journal of Occupational Safety and Ergonomics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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