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公开(公告)号：KR101829659B1
公开(公告)日：2018-02-22
申请号：KR1020160128388
申请日：2016-10-05
Abstract: 본발명은방사능에오염된음식물등에서방출되는베타선이외부로투과되는것을방지하기위해알루미늄으로제작된용기에음식물등을넣고밀폐시킨후 음식물등에서방출되는베타선을검출하여음식물등의방사능을측정할수 있는휴대용방사능측정기및 그측정방법에관한것이다.본발명은일정크기를갖는본체부(11)의내측에안착되어방사선원을수용하도록개구면이형성되고상기방사선원으로부터방출되는베타선을차폐시키기위해알루미늄으로형성된차폐수용부(12)와, 상기차폐수용부(12)의개구면을차단하도록상기본체부(11)에결합되어상기차폐수용부(12)를밀폐시키기위한밀폐부(13)를포함하고, 상기방사선원의베타선을검출하여유무선을통해송신하기위한방사능검출기(10)와, 상기방사능검출기(10)와통신하기위한모바일통신부(21)를통해상기방사능검출기(10)로부터상기검출된방사선원의베타선을수신받아카운팅하여상기방사선원의방사선량이포함된방사선원데이터를생성하고디스플레이하기위한어플리케이션부(22)를포함한모바일기기(20)와, 상기모바일기기(20)에서생성된방사선원데이터를매핑하기위한관리서버(30)를포함하는휴대용방사능측정기에있어서, 상기방사능검출기(10)는, 상기차폐수용부(12)와상기본체부(11)의사이에위치되어상기모바일기기(20)로전송하기위해상기방사선원에서방출되는베타선을감지하여베타선신호를검출하기위한베타선검출센서부(14)를포함하며, 상기차폐수용부(12)는, 상기본체부(11)의내측에분리가능하도록안착되고, 상기방사선원이수용된내부로상기베타선검출센서부(14)가돌출되도록센서구멍(16)이형성되며, 상기센서구멍(16)을통해돌출된베타선검출센서부(14)를커버하면서상기베타선검출센서부(14)가상기방사선원의베타선을검출하기위해상기방사선원의베타선이투과되도록코팅지로형성된센서커버부(17)를포함하고, 상기모바일기기(20)는, 상기어플리케이션부(22)에서상기방사선원으로부터방출되는베타선이상기차폐수용부(12)에포화되는포화시간을미리설정하고, 상기차폐수용부(12)가상기방사선원의베타선으로포화되었는지판단하기위해미리설정된포화시간의초과여부를판단하기위한판단부(23)와, 상기판단부(23)에서상기포화시간이초과되었을경우미리설정된분당상기베타선신호를카운팅하기위한카운트부(24)와, 상기카운트부(24)에서카운팅된베타선신호에따라상기방사선원의방사선량을측정하기위한방사선량측정부(25)와, 상기방사선량측정부(25)를통해측정된상기방사선원의방사선량과상기방사선원의위치정보를포함하여방사선원데이터를생성하는방사선원데이터생성부(26)를포함하여구성된다.
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公开(公告)号：KR1020160052978A
公开(公告)日：2016-05-13
申请号：KR1020140148683
申请日：2014-10-29
Abstract: 본발명은스마트폰을이용한서버의침입탐지모니터링시스템및 방법에관한것으로서, 더욱상세하게는 NDIS(Network Driver Interface Specification) 드라이버인프로토콜드라이버와미니포트드라이버사이에구현되는인터미디어트드라이버(Intermediate Driver)를통해패킷에대한데이터에대한정보를파싱하여악의적인의도를가지고사용자의컴퓨터에대한공격및 행동시에어플리케이션을통해현재의네트워크상태를스마트폰을통해모니터링하고차단할수 있는스마트폰을이용한서버의침입탐지모니터링시스템및 방법에관한것이다.
Abstract translation: 本发明涉及一种通过使用智能电话监视服务器的入侵检测的系统及其方法，更具体地，涉及一种通过使用智能电话监视服务器的入侵检测的系统及其分析数据的方法 通过在小型端口驱动器和作为网络驱动器接口规范（NDIS）驱动器的协议驱动器之间实现的中间驱动器相对于分组的分组，以在发生攻击的情况下通过智能电话的应用来监视和阻止当前网络状态，以及 针对用户计算机的恶意攻击行为。
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公开(公告)号：KR101673517B1
公开(公告)日：2016-11-07
申请号：KR1020160037508
申请日：2016-03-29
Abstract: 본발명은케이블권취드럼용회전장치및 이를이용한케이블가설방법에관한것으로, 보다상세하게는지게차의포크에설치하여사용할수 있도록하여취급이간편하고, 안전하면서도도로에서공사시최소의공간을차지하게되어교통체증을최소화하면서케이블의가설작업을용이하게수행할수 있도록한 케이블권취드럼용회전장치및 이를이용한케이블가설방법에관한것이다. 상기한목적을달성하기위한본 발명은케이블권취드럼용회전장치에있어서, 한쌍의본체부와, 상기본체부에설치되는연결부와, 상기연결부에설치되어권취드럼이결속되는회전부를포함하여구성된것을특징으로한다.
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公开(公告)号：KR101656180B1
公开(公告)日：2016-09-08
申请号：KR1020150040284
申请日：2015-03-23
Applicant: 김남호
Inventor： 김남호
Abstract: 본발명은실리카조성물을함유한음용수제조용정제처리장치에관한것으로; 그기술구현의목적은, 실리카조성물이함유된음용수를생성함에있어, 그제조생성되는실리카음용수를입자크기별단계, 예컨대, 3단계로이루어지는필터링 과정을통해보다효과적으로정제처리되도록하여, 맑고투명한고품질의실리카음용수를생성할수 있도록한 실리카조성물을함유한음용수제조용정제장치를제공함에있다. 이에,상기목적을달성하기위한본 발명의구체적수단으로는; 원수공급수단과, 원수정제처리수단과, 정제수저장수단으로이루어진실리카조성물을함유한음용수제조용정제처리장치에있어서; 상기정제처리수단의구성을, 백필터하우징과, 마이크로필터하우징과, 멤브레인필터카트리지로이루어진 3단계필터링 구조로형성시켜달성한다.
Abstract translation: 本发明涉及一种生产含有二氧化硅组合物的饮用水的净化装置。 本发明的目的是提供一种用于生产含有二氧化硅组合物的饮用水的净化装置，其可以通过包括例如颗粒的各个尺寸范围的步骤的方法进行有效的纯化，例如通过三步过滤方法，当 生产含有二氧化硅组合物的饮用水，从而产生清洁，透明，高品质的二氧化硅饮用水。 为了实现上述目的，提供了一种含有二氧化硅组合物的饮用水的净化装置，该净化装置包括原水进料装置，原水净化装置和净化水储存装置，其中原水净化装置被配置 在三级过滤结构中，包括后过滤器壳体，微过滤器壳体和膜过滤器滤芯。
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Patent Agency Ranking
公开(公告)号：KR101429472B1
公开(公告)日：2014-08-13
申请号：KR1020130060973
申请日：2013-05-29
Applicant: 김남호
Inventor： 김남호
CPC classification number: E04B2/7453 , E04B2002/7461
Abstract: The present invention relates to a server cage. A server cage according to one embodiment of the present invention includes an upper channel (110) installed at the ceiling part of an integration server management center; a lower channel (120) formed in the bottom part of the integration server management center corresponding to the upper channel (110); a fence member (130) having a lower frame (135); and a supporter member (140) formed with a pair of structures.
Abstract translation: 本发明涉及一种服务器机箱。 根据本发明的一个实施例的服务器机箱包括安装在集成服务器管理中心的天花板部分的上通道（110） 形成在所述集成服务器管理中心的与所述上部通道（110）对应的底部的下部通道（120）; 具有下框架（135）的围栏构件（130）; 以及形成有一对结构的支撑构件（140）。
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公开(公告)号：KR1020130048118A
公开(公告)日：2013-05-09
申请号：KR1020110113458
申请日：2011-11-01
Applicant: 김남호
Inventor： 김남호
CPC classification number: A23L27/50 , A23L23/00 , A23L27/105
Abstract: PURPOSE: Provided is a method of manufacturing soy sauce having active ingredient of black onion and intrinsic flavor and sweetness of the black onion in addition to function a traditional soy sauce. CONSTITUTION: Pulverized black onion and black onion extract are processed. Soybeans are washed and soaked in water. 95-99 wt% of the water soaked soybeans and 1-5 wt% of the pulverized black onion are mixed and boiled. The mixture is made into a soybean lump at a predetermined size, and aspergillus is cultured while the soybean lump is dried for a predetermined period of time. The cultivated fermented soybean lump and water in which a predetermined amount of bay salt is melted are mixed and aged for a predetermined period of time. The fermented soybean lump finished with a primary aging is separated from the salt water. 1-3 wt% of the black onion extract based on the weight of the salt water is mixed to the salt water, from which the fermented soybean lump is separated, and aged. [Reference numerals] (AA) Black garlic soy sauce; (F100) Step of extracting black onion and black onion extract; (S100) Step of immersing in water; (S200) Step of steaming; (S300) Step of jekuk; (S400) Step of primarily aging; (S500) Step of separating salt water; (S600) Step of secondarily aging
Abstract translation: 目的：提供具有活性成分的黑洋葱和内在味道以及黑洋葱甜度以外的传统酱油功能的制造方法。 规定：粉碎黑洋葱和黑洋葱提取物。 大豆被洗涤并浸泡在水中。 将95-99重量％的水浸泡的大豆和1-5重量％的粉碎的黑洋葱混合并煮沸。 将混合物制成预定尺寸的大豆块，并且在将大豆块干燥预定时间段的同时培养曲霉菌。 将预定量的月桂籽盐熔化的栽培发酵的大豆块和水混合并老化一段预定的时间。 从初级老化完成的发酵大豆块与盐水分离。 将1-3重量％的基于盐水重量的黑葱提取物混合到盐水中，将发酵的大豆块从中分离出来并老化。 [参考数字]（AA）黑蒜酱油; （F100）提取黑洋葱和黑洋葱提取物的步骤; （S100）浸入水中的步骤; （S200）蒸煮步骤; （S300）jekuk步骤 （S400）主要老化步骤 （S500）分离盐水的步骤; （S600）二次老化的步骤
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公开(公告)号：KR1020130017064A
公开(公告)日：2013-02-19
申请号：KR1020110079589
申请日：2011-08-09
Applicant: 김남호
Inventor： 김남호
CPC classification number: A23L27/105 , A23L3/44 , A23L23/00
Abstract: PURPOSE: A manufacturing method for a dry black garlic dressing is provided to be useful to health and keep and store conveniently by mixing a garlic dressing with black garlic powder, freezing, and drying. CONSTITUTION: A garlic dressing is made by mixing in a big blender after washing and drying peeled garlic. Peeled black garlic is ground and put into a double boiler, water less than 50-200% of black garlic weight is put and cooked in a double boiler at 90-120°C for 30-120 minutes. Black garlic liquid is extracted from the double-boiled black garlic by using a hydraulic pressing machine. Extracted black garlic liquid is sterilized at 90-120°C for 30 minutes. Sterilized black garlic liquid is frozen and dried at below zero 30-40°C and dried and ground so that water ratio becomes 3-8%. A mixed garlic dressing and black garlic powder are mixed. A dressing mixed with black garlic powder is wrapped up in a vacuum by grinding after freezing and drying. In the step of mixing a mixed garlic dressing with black garlic powder, the weight ratio of black garlic powder is 1-30% of garlic dressing weight. [Reference numerals] (s100) Step of washing peeled garlic; (s150) Step of processing ground garlic; (s200) Step of double-boiling peeled black garlic; (s250) Step of extracting black garlic liquid; (s300) Step of sterilizing black garlic liquid; (s400) Step of processing black garlic powder; (s500) Step of mixing ground garlic with black garlic powder; (s600) Step of freezing and drying; (s700) Step of grinding and wrapping
Abstract translation: 目的：提供一种干黑蒜酱的制作方法，对健康有益，通过将大蒜酱与黑蒜粉混合，冷冻干燥，方便地保存和储存。 构成：在大蒜混合器中洗涤和干燥脱皮的大蒜后，制成大蒜酱。 将黑色大蒜粉碎并放入双层锅炉中，将黑蒜重量的50-200％的水分放置在双锅炉中，温度为90-120℃，持续30-120分钟。 使用液压机从双煮黑蒜中提取黑蒜液。 将提取的黑蒜液在90-120℃灭菌30分钟。 将灭菌的黑蒜液冷冻并在30-40℃以下干燥，干燥并研磨，使水比为3-8％。 混合大蒜酱和黑蒜粉混合。 与黑蒜混合的敷料通过在冷冻和干燥后研磨而在真空中包裹。 在混合大蒜酱与黑蒜粉的步骤中，黑蒜粉的重量比为蒜酱重量的1-30％。 （附图标记）（s100）洗涤大蒜的步骤; （s150）加工大蒜的步骤; （s200）双煮熟的黑蒜步骤; （s250）提取黑蒜液的步骤; （s300）黑蒜液灭菌步骤; （s400）加工黑蒜粉步骤 （s500）将大蒜与黑蒜粉混合的步骤; （s600）冷冻干燥步骤; （s700）研磨和包装步骤
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公开(公告)号：KR2020100004501U
公开(公告)日：2010-05-03
申请号：KR2020080014100
申请日：2008-10-23
Applicant: 김남호
Inventor： 김남호
CPC classification number: B42B5/10
Abstract: 본 고안은 트윈스프링 교환장치(2)에 관한 것으로서 트윈스프링공급롤(56)이 삽입되는 회전축봉(32)이 양단에 각각 축설된 선회작동바(30)의 중심회전축(34)이 지지체(20)에 축설되고 지지체(20)내 중심회전축(34)은 제1 구동부(36)의 구동력에 의해 축회전가능케 구성하며, 선회작동바(30)의 양단의 회전축봉(32)중 하나는 제2구동부(46)의 구동력으로 회전되며 지지체(20)에 축설치된 축기어(50)에 기어물림되어 회전되게 구성하는 트윈스프링 공급 및 교환부(4)를 구비하여서, 트윈스프링 교환작업을 손쉽게 할 수 있으며, 교환작업에 걸리는 시간을 줄일 수 있다. 또한 트윈 스프링 교환에 따른 작업 부담을 줄일 수 있게 된다.
트윈 스프링, 제본기, 교환, 모터, 센서-
公开(公告)号：KR1020090085277A
公开(公告)日：2009-08-07
申请号：KR1020080011083
申请日：2008-02-04
Applicant: 김남호
Inventor： 김남호
CPC classification number: A23L7/196 , A23L5/13 , A23L7/10 , A23V2250/21
Abstract: Functional rice having a good color and flavor and a preparing method thereof are provided to secure excellent color and taste as well as functionality and prevent the rice grains from being changed when cooked. A method for preparing functional rice having a good color and flavor comprises the following steps of: swelling common rice in water for 1 hour and steaming into hard boiled rice; mixing 95% of the hard boiled rice and 5% of plant extract well; adding 1% of cooking oil or olive oil to prevent the rice grains from sticking together; drying the rice in a hot-air drier of 30-90‹C for 0.5-3 hours; mixing the rice in a mixer for 10 minutes to completely separate the stuck rice; and re-drying in the hot-air drier of 30-90‹C for 0.5-3 hours. The plant extract represents the extract of onion, red ginseng, black garlic, arrowroot or wormwood.
Abstract translation: 提供具有良好的颜色和风味的功能性米及其制备方法以确保优异的色泽和味道以及功能，并防止煮熟时米粒发生变化。 一种具有良好的色泽和风味的功能性水稻的制备方法，包括以下步骤：将普通水稻在水中膨胀1小时，蒸熟成煮熟的米饭; 混合95％的硬煮米和5％的植物提取物; 加入1％的食用油或橄榄油，以防止米粒粘在一起; 在30-90℃的热风干燥器中干燥米0.5-3小时; 在搅拌机中将米混合10分钟，以完全分离出卡住的米饭; 并在30-90℃的热风干燥机中再干燥0.5-3小时。 植物提取物代表洋葱，红参，黑蒜，竹根或蒿木的提取物。
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