• Journal of the Computational Structural Engineering Institute of Korea
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• v.25 no.6
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• pp.487-495
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• 2012

In order to prevent the high velocity bullet from penetration, aluminum alloy and RHA(Rolled Homogeneous Armour) steel, which have a high tensile and compressive strength, are usually used as the bullet-proof armor material. Although these materials have a good bullet proof performance, but not an area density which is a weight increasing factor of bullet-proof armor. Therefore, Mg(magnesium) alloy is a promising substitute for the traditional bullet-proof armor material due to the relatively low areal density. The spatial efficiency of Mg alloy, however, is inferior to the traditional material's, which is a volume(thickness) increasing factor of bullet-proof armor. In this study, we select the multi-layered hybrid armor which consist of Ceramic, with a high strength; Mg alloy, with a low areal density; Kevlar, with a high tensile strength-to-weight ratio; in order to make up for the poor spatial efficiency of Mg alloy. By predicting V50 of the multi-layered armor against 9mm FMJ(Full Metal Jarket). we show that the multi-layered armor have the capability in improving bullet-proof performance in the respect of the areal density, but also the spatial efficiency.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.474-483
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• 2015

The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).

• Journal of the Korean Electrochemical Society
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• v.8 no.4
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• pp.155-161
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• 2005

In this paper, commercial CFD program FLUENT v5.3 is used for simulation of MCFC stack. Besides using conservation equations included in FLUENT by default, mass change, mole fraction change and heat added or removed due to electrochemical reactions and water gas shift reaction are considered by adding several equations using user defined function. The stacks calculated are 6 and 25 kW class coflow stack which are composed of 20 and 40 unit cells respectively. Simulation results showed that pressure drop took place in the direction of gas flow, and the pressure drop of cathode side is more larger than that of anode side. And the velocity of cathode gas decreased along with the gas flow direction, but the velocity of anode gas increased because of the mass and volume changes by the chemical reactions in each electrodes. Simulated temperature profile of the stack tended to increase along with the gas flow direction and it showed similar results with the experimental data. Water gas shift reaction was endothermic at the gas inlet side but it was exothermic at the outlet side of electrode respectively. Therefore water gas shift reaction played a role in increasing temperature difference between inlet and outlet side of stack. This results suggests that the simulation of large scale commercial stacks need to consider water gas shift reaction.

• KSBB Journal
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• v.10 no.1
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• pp.78-88
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• 1995

The encapsulatpd A. niger grew up inside the capsule and mycelia penetrated through the pore of the capsule membrane. The mycelia on the capsule wall became loose when the carbon source and oxygen were deficient in the medium. On the contrary, the production rate increased and mycelia made a lump tightly when the carbon source and oxygen were sufficient. Namely, number of proper capsule of unit volume in the medium was existed. The phenomenon which was swelled of capsule membrane in cultivation could prevented by adding CaCl2 into the medium. According to the time adding CaCl2 into the medium, the production rate of citric acid was influenced. In case of adding CaCl2 into the medium at 7th day cultivation, the production yield of citric acid was increased about 40 percent higher than that of adding CaCl2 initially. The production yield of citric acid using encapsulated A. niger of flask culture was influenced with oxygen supply. The production yield of citric acid ($\Delta$p/$\Delta$s) of the flask culture was increased 3.88 time by using T-flask instead of parafilm sealed flask. Therefore, the productivity and consumption rate concerning production which was taken carbon source were increased when oxygen supply was sufficient. The production of citric acid using encapsulated A. niger was increased average 30 percent higher than that of bead in between 6th and 13th day cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.310-316
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• 2010

The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.90-95
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• 1997

A study was conducted to investigate the effects of rice bran dietary fiber on wheat flour rheology and wet noodle quality. More than 99% of rice bran dietary fiber contained smaller particle size than $250\;{\mu}m$. The initial pasting temperature, peak and final viscosities in amylograph, and the water absorption and dough stability in farinograph increased with the increase of rice bran dietary fiber concentration. The lightness values decreased with the increase of rice bran dietary fiber concentration in raw noodles as well as cooked noodles. The addition of rice bran dietary fiber was not effective on the cooked weight and volume of cooked noodles. However, the cooking loss of cooked noodles was the highest in control, and increased with the increase of rice bran dietary fiber concentration. Most of texture parameters (hardness, adhesiveness, gumminess and chewiness) of cooked noodles increased, but the cohesiveness decreased with the increase of rice bran dietary fiber concentration. There were no significant differences in appearance, taste and acceptability of cooked noodles between control and noodles containing 3% and 6% rice bran dietary fiber.

• Journal of the Korean Society of Radiology
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• v.12 no.5
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• pp.593-601
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• 2018

Recently in nuclear medicine, to improve diagnostic value, SUV, semi-quantitative indicator used in PET-CT, is adopted in SPECT-CT. Therefore, this research analyzed correlation of $SUV_{max}$ of two scanners through phantom test, and evaluated possibility of clinical application. Radiopharmaceuticals ($^{18}F$, $^{99m}Tc$) were injected with the ratios of 8:1 and 4:1, considering background radioactivity, into the phantom manufactured with 6 globes of different sizes, and, based on clinical protocol, positive phases were acquired with PET-CT and SPECT-CT scanners, and interesting areas were divided into ROI and VOI, and $SUV_{max}$ of them were measured, and analyzed. Tests found out no statistically significant difference in $SUV_{max}$ measured with two scanners (P>0.05). Thus, $SUV_{max}$ of PET-CT and SPECT-CT had a certain correlation within significant levels, and were evaluated as the same. Accordingly, it seems that $SUV_{max}$ quantitative analysis using SPECT-CT can provide significant diagnostic information as the case of PET-CT.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 1996.04a
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• pp.235-239
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• 1996

분류가 모서리에 충돌할 때 발생하는 순음성 소리인 쐐기소리(edgetone)는 공력음향의 대표적인 현상으로서 지금까지 수많은 연구가 있어 왔으며 그 대부분의 특성이 규명되었다고 할 수 있다. 쐐기소리의 발생기구인 되먹임(feedback) 이론을 처음으로 제안한 이는 Powell로서 그는 되먹임사이클의 위상조건에 의하여 주파수특성에 관한 모델을 제안하였으며, 최근 그 모델의 위상인자에 관하여 Kwon은 새로운 값을 제안한 바 있다. 그런데, 쐐기소리의 이론은 주로 분류가 쐐기나 벽에 충돌할 경우에 집중되어 왔으며 분류가 원통에 충돌하여 발생하는 경우에 관한 연구는 Krothapalli의 초음속분류에 관한 연구와 Mochizuki등의 아음속분류에서 원통지름의 영향에 관한 연구를 들 수 있을 뿐이다. Mochizuki등은 원통의 지름이 노즐의 높이보다 작은 경우에 쐐기 소리의 주파수가 원통의 와류이탈(vortex shedding) 주파수와 같은 것을 관찰하였다. 그러나 분류와 원통이 작용하여 발생하는 쐐기소리의 주파수 특성에 관한 이론적 해석을 시도한 연구는 없으며 또한 방사음장의 특성에 관하여도 Han과 Kwon에 의한 모델이 발표된 바 있으나 실험적으로 입증되지 못하였다. 따라서, 본 연구의 목적은 2 fig.1과 같이 2차원 분류가 원통에 충돌할 때 발생하는 쐐기소리의 주파수특성의 정량적인 모델을 세우고 방사음장의 지향특성의 이론 모델을 확립하는 것이다. 먼저 주파수특성을 실험하고 되먹임이론을 적용하여 분석하므로써 유효음원의 위치를 구하고 또한, 수직벽에 작용하여 발생하는 충돌음(impinging tone)의 경우를 실험하여 주파수특성을 비교 고찰하므로써 유효음원의 위치에 관한 이론을 입증한다. 아울러 원통과 평면벽의 각 경우에 방사음장의 지향특성을 측정하고 고찰한다.2,5,6]을 단계별로 고찰하여, 점점 까다로워져 가는 선박 진동규제[3,4]에 대처하고 승무원의 안락성에 대한 욕구, 구조물의 안전성, 장비의 성능보존이 만족되는 저진동 선박의 건조를 위해 향후 해결해야할 과제들을 도출하여 선박진동분야이 연구개발 방향을 제시하고자 한다. 하는 것은 진단의 정밀도에 문제가 있을 것으로 생각된다. 따라서 언어적진리치가 도입되어 [상당히 확실], [확실], [약간 확실] 등의 언어적인 표현을 이용하여 애매성을 표현하게 되었다. 본 논문에서는 간이진단 결과로부터 추출된 애매한 진단결과중에서 가장 가능성이 높은 이상원인을 복수로 선정하고, 여러 종류의 수치화할 수 없는 언어적(linguistic)인 정보ㄷㄹ을 if-then 형식의 퍼지추론으로 종합하는 회전기계의 이상진단을 위한 정밀진단 알고리즘을 제안하고 그 유용성을 검토한다. 존재하여도 모우드 변수들을 항상 정확하게 구할 수 있으며, 또한 알고리즘의 안정성이 보장된 것이다.. 여기서는 실험실 수준의 평 판모델을 제작하고 실제 현장에서 이루어질 수 있는 진동제어 구조물에 대 한 동적실험 및 FRS를 수행하는 과정과 동일하게 따름으로써 실제 발생할 수 있는 오차나 error를 실험실내의 차원에서 파악하여 진동원을 있는 구조 물에 대한 진동제어기술을 보유하고자 한다. 이용한 해마의 부피측정은 해마경화증 환자의 진단에 있어 육안적인 MR 진단이 어려운 제한된 경우에만 실제적 도움을 줄 수 있는 보조적인 방법으로 생각된다.ofile whereas relaxivity at high field is not affected by τS. On the other hand, the change in τV does not affect low field profile but strongly in fluences on both

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.4
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• pp.298-304
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• 1999

Toxic effect of landfill leachate on the larvae and juvenile stage of the river puffer fish, Takifugu obscurus, were investigated in order to assess severity of environmental impact of leachate effluent on the general population of estuarine fishes. A short-term toxic experiment was designed to test both laboratory hatched larvae and juveniles (5, 10 and 15 mm in length) and in-situ juveniles (30 and 45 mm in length) using the leachate concentrations between 0 and 16%. Lethal concentrations of 50% mortality ($LC_{50}$) were observed using Spearman-karber Method. 24hr-$LC_{50}$ appeared at the leachate concentrations ranging from 3.03 to 8.57%, 48hr-$LC_{50}$ at 2.73 to 6.21 %, 72hr-$LC_{50}$o at 2.45 to 5.53%, and 96hr-$LC_{50}$ at 2.38 to 4.93%, respectively. Leachate concentrations between 0.69 and 1.51% induced 96hr-$LC_1$. Respiratory frequency was significantly affected even at low leachate concentrations between 0.5 and 1.0% (P < 0.05). These results suggest that the leachate effluents may cause a harmful impact on the physiology of river puffer fish, especially for younger cohorts.