• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.252-255
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• 1988

The molding characteristics, hardness and overall quality of the Korean style disposible food tray made from the low and medium density polystyene sheets were investigated and the results were obtained as follows. The volume difference of 8 sectional trays was 56.4% between the two materials, and that of 5 sectional trays was 41.8%. The more the sectional number of the tray, the larger the volume difference. Medium density polystylene tray had the better solid characteristics and overall acceptance than the low density polystlene tray.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.03a
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• pp.27-27
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• 2003

무가압침투법으로 제조된 부피분율 10~24% SiC, TiC, B$_4$C 탄화물 입자강화 7075 Al 합금 기지 복합재료의 건식 미끄럼 마멸거동을 강화입자의 종류, 크기 및 부피 분율을 변수로 연구하였다. 미끄럼 마멸 시험은 pin-on-disk 형태의 마멸 시험기를 사용하여, AISI 52100 베어링강을 상대재로 상온 대기 중에서 실시되었다. 마멸특성의 분석과 마멸기구의 규명을 위하여 마멸면과 마멸단면을 SEM, EDS를 이용하여 분석하였다. 제조된 복합재료의 압축 시험을 통하여 측정된 항복강도와 가공경화지수는 서로 반비례하였고, 각 시편간의 경도 차는 크지 않았다. 마멸 시험결과, 크기 및 부피 분율이 7$\mu\textrm{m}$ !0%인 SiC 입자로 강화된 복합재료를 제외하고, 전체 복합재료 시편은 7075 Al 기지 합금에 비해 낮은 마멸 속도를 보였다. 10N 이하의 저하 중에서는 강화상의 종류와 상관없이 복합재료는 낮은 마멸 속도를 보였고, 25N 이상의 고하중에서는 TiC 입자강화 복합재료가 가장 낮은 마멸 속도를, SiC 입자강화 복합재료가 가장 높은 마멸 속도를 나타내었다. 강화 입자의 크기 및 부피 분율이 동일한 경우 SiC 입자로 강화된 복합재료가 가장 낮은 내마멸성을 나타내었다. 강화상의 크기 및 부피 분율이 증가함에 따라 미소 마멸에서 격렬 마멸로의 천이 하중이 증가하였다.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.1
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• pp.89-95
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• 2012

In this paper, microchannels for the flow control of two fluids with different volumes have been designed, fabricated, and verified. The dimensions of the inlets were determined based on the Stokes equation in order to realize that the flow of the two fluids meet at the same time, and to maintain a certain configuration when the flows passed through each inlet channel. The designed microchannels were confirmed using computational fluid dynamics simulation for the incompressible, Newtonian, and transient flows. In addition, a microfluidic system containing the designed microchannels was fabricated by soft lithography, and the pressure-driven flows of the two fluids were characterized by microfluidic experiments.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.525-531
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• 1995

Three quality factors of bread during baking process were measured to develop neural network models for bread baking process. Firstly, volume and browning changes during bread baking process were measured using image processing technique and temperature changes inside the bread during process were measured by K-type thermocouples. Relationships among them showed nonlinearity. Secondly, multilayer perception structure with error back propagation learning was used to construct neural network models. Three neural network models for volume, browning, and bread temperature were developed respectively. Developed models showed good performance with predictive error of 4.62% for volume and browning changes after 30 seconds, 7.38% for volume and browning changes after 2 minutes, and 1.09% for temperature change inside the bread respectively.

• Science of Emotion and Sensibility
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• v.19 no.2
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• pp.19-26
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• 2016

Previous research has shown that people perceive the larger volume for tall and lean cylindrical containers over short and wide containers of the same volume (e.g., Raghubir & Krishna, 1999; Wansink & Van Ittersum, 2003). The present research demonstrated that this elongation effect is reversed for boxes, presumably due to the affordance of the boxes. Two studies showed that participants judge short and wide boxes as having larger volume than long and lean boxes of the same volume. This effect replicated through two types of presentation formats (drawing, Study1; actual object, Study2) when the choice between two boxes was forced (Study 1) and not (Study 2). The results also replicated among participants residing in the U.S. (Study 1) and participants residing in Korea (Study 2). The reversed elongation effect held for liquid materials in general (water, Study 1; drinks, Study 2). Theoretical and managerial implications are discussed.

• Proceedings of the Korean Nuclear Society Conference
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• 1995.05a
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• pp.829-834
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• 1995

최근 전세계적으로 활발히 연구가 진행되고 있는 저준위 방사성폐기물 유리화에 관한 타당성을 조사하기 위해 여러 형태의 유리용융로에 대한 기술성을 분석하고, 기술성 분석에서 선택한 용융로를 이용한 3종류의 새로운 처리개념에 대한 경제성 분석을 수행하였다. 기술성 분석 대상 용융로는 프랑스 CEA/SGN 사의 직접유도가열식 저온로, 미국 VECTRA 사의 수직전극가열식 저온로, 미국 SEG사의 용응금속로 미국 Retech 사의 플라즈마토치 용융로이다. 기술성 분석결과 직접유도가 열식 저온로와 플라즈마토치 용융로를 병행하여 적용하는 것이 바람직하다는 결론을 얻었다. 이 용융로들을 이용한 3종류의 처리개념에 대해 처분부피, 처분단가에 따른 처분비, 처리비를 산정하고 현재 적용하고 있는 처리개념과 상호 비교하였다. 비교 결과 유리화 기술을 적용하는 것이 경제적이라 것과 현재 보다 80 %이상 처분부피를 감소시킬 수 있다는 것을 알 수 있었다.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2016.10a
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• pp.343-344
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• 2016

• Analytical Science and Technology
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• v.6 no.4
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• pp.383-390
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• 1993

Retention behaviors of aliphatic and aromatic compounds were investigated with Van der Waals volume which represented the molecular size. The organic solvents, methanol, acetonitrile and tetrahydrofuran, were mixed with water at various ratio, respectively. The selectivity of organic solvents were tested by change of column temperature. The capacity factor was increased linearly according to the enlargement of molecular size. Therefore, Van der Waals volume was useful to predict the elution of organic molecules in reversed-phase column. The order of elution capacity of solvents was methanol

• Food Science and Preservation
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• v.9 no.2
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• pp.221-227
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• 2002

Effects of adding of dandelion flour on the quality characteristics of bread were investigated. Dandelion flour was substituted at levels of 0, 0.5, 1.0, 2.0% to wheat flour for bread making, respectively. Quality characteristics of bread such as dough yield, dough microstructure, loaf volume, bread yield, crumb color, mechanical property and sensory evaluation were analyzed. Addition of dandelion flour to wheat flour increased dough yield, loaf volume and bread yield. And, addition of dandelion flour caused a decrease in the lightness and an increase in the redness. The results of texture evaluation revealed that hardness, chewiness, springiness of bread increased as the level of dandelion flour was increased. As the addition level of dandelion flour increased, flavor balance, bitterness, aftertaste, grassy odor of bread increased but overall acceptability, moistness decreased. In conclusion, bread with 0.5% leaf powder was the best quality in bread properties.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.396-402
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• 2004

The aim of this study was to examine the effect of rice protein on the network structure of the Jeung-Pyun. The major component of Jeung-Pyun rice protein was extracted, the change of rice protein during the Jeung-Pyun fermentation was assessed, and the effect on the viscosity and volume of adding protease to Jeung-Pyun was investigated. In addition, the result of adding protein to rice starch on the viscosity and volume of Jeung-Pyun was that the rice protein mediated the volume and expansion ability. The results were as follows. In rice and dough of Jeung-Pyun, the SDS soluble protein content was higher than that of wheat flour and no change was detected in the amount of extracted protein with the fermentation time. However, in the FPLC pattern, low molecular weight peaks were decreased with the fermentation time, which indicates the increase in the ratio of high molecular weight substances. In contrast, the addition of protease substantially decreased, the viscosity and volume of Jeung-Pyun, whereas the viscosity and volume were increased by adding protein to rice starch in order to reconstitute Jeung-Pyun. This suggested that rice protein in Jeung-Pyun had a mediating effect on both the volume and the formation of the texture.