• Journal of the Korean Ceramic Society
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• v.40 no.12
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• pp.1202-1207
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• 2003

Using a recently developed Hybric Plasma-Particle Accelerating Impact Deposition (HP-PAID) process, synthesis of nanostructured silicon coatings has been investigated by injecting vapor-phase TEOS (tetraethosysilane, (C$_2$H$\_$5/O)$_4$Si) into an Ar hybrid plasma. The plasma jet with reactants was expanded through nozzle into a deposition chamber, with the pressure dropping from 700 to 10 torr. Ultrafine particles accelerated in the free jet downstream of the nozzle, deposited by an inertial impaction onto a temperature controlled substrate. By using this process, nanostructured amorphous silicon coatings with grain size smaller than 10 nm could be synthesized. These samples were annealed in an Ar and crystallized at 900$^{\circ}C$ for 30 min. TEM analysis showed that the annealed coatings were also composed of nanoparticles smaller than 10 nm, which showed a good consistency that the average grain size of 7 nm was also estimated from a peak shift of 2.39 cm$\^$-1/ and Full Width at Half Maximum (FWHM) 5.92 cm$\^$-1/ of Raman analysis. The noteworthy is that a strong PL peak at 398 nm was also obtained for this sample, which indicates that the deposited coatings also contained 3∼4 nm nanostructured grains.

• Journal of the Korean Society for Nondestructive Testing
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• v.20 no.5
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• pp.381-389
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• 2000

Metal matrix composite(MMCs) have been rapidly becoming one of the strongest candidates for structural materials for high temperature application. It is well recognized that MMCs always experience at least one large cool-down from processing temperature before my significant applied service loading. Due to the large difference in thermal expansion coefficient between the fiber and matrix, large thermal residual stresses generally develop in composites. It was reported from many previous studies that the effects of thermal residual stress on mechanical properties and fracture behavior were much more complex and dramatic than conventional engineering materials. Therefore it is crucial to evaluate the effect of heat treatment which changes the characteristic of distribution of thermal residual stress in MMCs. Single fiber composite(SFC) test based on the balance in a micromechanical model is a quite convenient method to evaluate interfacial shear strength(IFSS) and the failure mode of composite. In this study the effect of heat treatment on IFSS and the microscopic failure mechanism of MMC is investigated by combining acoustic emission(AE) technique with SFC test. The characteristic of AE signal, IFSS and microscopic failure mechanism due to heat treatment condition is discussed.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.345-351
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• 2013

The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.

• Applied Biological Chemistry
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• v.12
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• pp.33-41
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• 1969

1. Crude cellulase extracted from wheat bran media of Chaetomium globosum with pH 7.0 McIlvaine buffer was fractionated by precipitation with ammonium sulfate and by treatment with the cellulose powder, DEAE-Sephadex A-25 and Amberite XE-65 (IRC-50) column chromatography. 2. Consquently two cellulases C-1 and C-2 were obtained by cellulose column chromatography. Cellulose C-1 was a powerful CMC-saccharifying and CMC-liquefying activity but cellulose C-2 was stronger CMC-liquefying activity compared to CMC-saccharifying activity and cellulase C-2 had smaller protein than that of cellulose C-1. And cellulose C-2 was fractionated by DEAE-Sephadex A-25 column chromatography into cellulase C-1-1 and cellulose C-1-2. 3. It can be obtained, therefore, that cellulose produced Chaelomium globosum consisted, at least, of three cellulases C-2, C-1-1 and C-1-2. 4. Cellulose C-1-1 was homogenous in the ultraviolet and the ultracentrifuge pattern. And cellulose C-1-1 had enzyme for CMC-saccharifying activity. 5. The optimum pH for the enzyme activity of cellulose C-1-1 was 4.0 in any methods of meas urement reducing sugar and viscosity. The optimum temperature was $40^{\circ}C$ in any methods. 6. The pH stability of cellulase C-1-1 was within pH 5.0 to pH 6.0 at $40^{\circ}C$ and fairly stable in acidic solution. 7. The heat stability was below $50^{\circ}C$ at pH 4.0 and complete heat inactivation of this cellulase occurred at $70^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.382-390
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• 1995

To compare the rice yield and grain quality characteristics between mature(MPF) and reclaimed paddy field(RPF), grain yield and its components, some physicochemical properties of rice grain and palatability of cooked rice were investigated for Dongjinbyeo grown at three different locations of mature and reclaimed paddy field, respectively, in south western part of Korea. Variation of culm length in mature paddy area was larger than that in reclaimed saline area. Panicle number per m$^2$ in RPF was more then that in MPF but grain number per m$^2$, filled grain ratio and 1, 000-grain weight in RPF were lower than those in MPT. Average yield of milled rice in RPF was 12% lower than that in MPF (5.l1t /ha). Daejeon showed the highest yielding among MPF and Yeongam reveald the highest grain production among RPF. RPF rices had slightly higher carbohydrate content and alkali digestibility but lower protein, fat and amylose content compared with MPF rices. RPF rices also exhibited higher mineral contents, Mg/K ratio, peak and hot viscosity compared with MPF rices. RPF rice showed slightly poor apparent grain quality but a little better eating quality of cooked rice compared with MPF rice.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.161-167
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• 1998

Whey is by-product from natural cheese manufacturing process. For alcoholic fermentation, the initial lactose content and pH were adjusted to 4.5% and 4.2, respectively. Two strains of yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae) and seven strains of lactic acid bacteria (Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Leuconostoc cremoris, Lactococcus lactis and Streptococcus thermophilus) were examined for their alcohol production and sensory acceptability. Ethanol content in the whey fermented by lactose-fermenting K. marxianus was 2.8% at 4th day of incubation and that fermented by nonlactose fermenting S. cerevisiae was 0.2%. In case of mixed fermentation with yeasts and tactic acid bacteria (LAB being inoculated at 0 hr), the maximum ethanol production was obtained in the sample inoculated at 16 hr by s. cerevisiae, and in the sample inoculated at 24 hr by K. marxianus. The optimum temperature was $37^{\circ}C$ for alcohol production under static condition. The production of $CO_2$ gas was higher in the whey fermented by K. marxianus (1.88%) than by S. cerevisiae (0.04%). The titratable acidity of the whey gradually increased with fermentation time and its content was 0.39% at 4th day of fermentation by K. marxianus and 0.52% by S. cerevisiae. Among seven strain of latic acid bacteria tested, Lactococcus lactis exerted synergistic effect for acid production with K. marxianus. Therefore, overall results suggestd that the combination of Lactococcus lactis and K. marxianus was best choice in fermenting cheese whey for edible purpose.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.589-597
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• 2011

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.

• Proceedings of the Korean Society for the Gifted Conference
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• 2004.11a
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• pp.125-148
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• 2004

본 연구는 우수한 학업 성적을 보이는 재미 한인 영재 청소년들이 민족적 정체감을 어떻게 형성해 나가는지를 알아보는데 그 목적이 있다. 이를 위해 미국 뉴욕의 학업영재아를 위한 고등학교에 재학중인 25명의 한인 영재아들을 대상으로 Phinney의 민족적 정체감 평가지가 사용되었다. 민족적 정체감의 평가를 위해 3가지의 민족 정체감 구성요인들이 사용되었는데, 이들은 민족적 자기 정의, 민족집단에 대한 평가와 민족집단에 대한 참여이다. 개방형 문제에 응답을 한 학생들은 두 명의 독립적인 관찰자에 의해, 자신이 정의한 민족집단에 대한 탐구와 헌신의 정도에 따라, 3단계의 민족 정체감 발달 단계로 나누어졌다. 이 3단계 중 첫번째 단계는 자신이 속한 민족집단에 대한 무관심과 낮은 참여도를 보이는 민족 정체감 무관심의 시기이고, 두 번째 단계는 자신의 민족집단에 대한 관심을 가지고 그 집단의 역사와 철학, 문화, 그리고 주류사회 속에서 해당 민족집단의 사회적 위치와 편견 등에 대해 관심과 참여를 보여주는 민족 정체감 탐구의 시기이며, 마지막 단계는 민족 정체감 완성 시기로, 자신을 그 집단의 구성원으로 완전히 수용하면서, 민족적 정체감에 안정된 모습을 보이는 단계이다. 각 민족 정체감 구성요소들과 민족 정체감 발달 단계내의 집단차를 논의하기 위해 ANOVA가 사용되었다. 연구에 참여한 대부분의 영채아들은 자신을 재미아시아인이 아니라, 한국인 혹은 재미동포로 정의하였고, 이러한 민족적 자기 정의는 학생들의 민족집단에 대한 평가도와 참여도에 중요한 역할을 한다는 것을 알 수 있었다. 또한 민족집단에 대한 긍정적인 평가는 민족집단에 대한 활발한 참여와 밀접한 관련성을 가지고 있었다. 연구에서 나타난 결과들을 바탕으로 재미 한인 영재 청소년들이 높은 자아 존중감을 지닐 수 있도록, 현재 교육현장과 실생활에서 활용할 수 있는 여러 방안들과 함께, 앞으로 필요한 보다 많은 연구를 위한 제언이 제시되었다. 사고력 계발에 보다 충실할 수 있도록 내용의 폭을 넓히고 접근방법을 달리하는 심화 중심으로 교육과정을 구성하고 운영한다고 하였다. 그러나 현재 개발된 교육과정 편성과 운영은 창의성 교육의 구현보다는 압축형 속진 교육과정의 특성이 강하여, 이와 같은 운영지침을 실현하기 어려운 것이 현실이므로 교육과정 편제의 개선이나 운영지침에 적합한 교육내용의 개발이 시급히 이루어져야 할 것이다. 둘째, R&E(Research ＆ Education)는‘연구를 통한 교육’,‘교육을 통한 연구’를 의미하며 과학영재교육과정의 가장 큰 특징이라 할 수 있는 자율연구와 위탁교육을 위한 프로그램이다.여주는 것으로 나타났다.보였다. 5. L값은 살균처리의 경우 저장 30일 이후 약간 어두워지는 경향을 보였고, 121$^{\circ}C$ 살균처리에서 높은 값을 보였다. 대체로 저장온도가 높고 저장기간이 길어질수록 약간 밝아지는 경향을 보였다. 적색도는 인삼 첨가구의 경우 상온 및 냉장저장에서 10$0^{\circ}C$ 살균이 121$^{\circ}C$ 처리구 보다 약간 높은 값을 보였다. 저장기간에 따른 적색도의 변화는 인삼과 송이 첨가구에서 비교적 안정적이었다. 황색도는 상온 및 냉장저장에서 저장기간에 따라 약간 감소하는 경향을 보인 후 상온저장 50일 째, 냉장 60일 째 가장 높게 나타났다. 121$^{\circ}C$ 살균처리구가 10$0^{\circ}C$ 처리구보다 약간 높은 경향을 보였다.^{\circ}C$$,에서는 20시간 가열시 0.706$\mu\textrm{g}$/kg으로 가장 높게 생성된 후 서서히 감소하였다. 그러나 산값과 공액이중산값은 계속 증가하는 양상을 나타냈다. 즉 B(a)P생성과 산패도 변화사이에는 일정한 관계를 나타내지는 않았다.ve(+)의 상관관계가 있었다.l

• Magazine of the Korea Concrete Institute
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• v.10 no.4
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• pp.153-161
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• 1998

Concrete structures has been deteriorated by and freezing the thawing due to temperature gap. This study was conducted to evaluate durability of concrete which are increasingly demanded recently. Therefore the research of durability must be executed for application of waste foundry sand concrete real structures. Concrete durability properties incorporating waste foundry sand was performed with the variable of W/C ratio. Sand/Waste foundry sand ratio and Air entrainment-Non air entrainment. Cylinder specimens were made and subjected to freezing and thawing cycle at -18$^{\circ}C$ and 4$^{\circ}C$. Dynamic modulus of elasticity were evaluated as F/T cycle increase. The results show that strength of concrete is increased the W/C ratio decrease, the Sand/Waste foundry sand ratio increases when the concrete contains AE agent and decreasing W/C ratio and AE concrete makes improved resistance of freezing and thawing improved. Especially, resistance of freezing and thawing is improved by Fine aggregate/Waste foundry sand ratio which is 50%, 25%, 0% in a row. Therefore it is turn out the waste foundry sand could be applied to concrete from the experiment.

• Archives of design research
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• v.19 no.2 s.64
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• pp.293-300
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• 2006

Mr. Miyazaki's heroines tend to be plucky young women who combine guileless decency with tough-mindedness. However, in his the latest film the female character often change herself into wise older women who sometimes serve as foils, sometimes as mother figures. His heroine, Sophie, starts out as a shy girl, but then a curse transforms her into 90-year-old. Her partner is Howl who supports and is supported by Sophie their mutual drawbacks. At first horrified by the change, she comes to embrace it as a liberation from anxiety, fear and self-consciousness, and discovers in herself a new zest for adventure. The castle is surely one of the most extraordinary contraptions to appear on screen recently, more ingenious in its way than the intergalactic armada. It ranges freely from place to place and is also, somehow, in several places at once, its magical front door opening onto different landscapes with the flip of a knob. It is not exactly haunted, but it is nonetheless infused with whimsical and sometimes somber spirits. Sophie, in both her incarnations, joins an impressive sisterhood of Miyazaki heroines, whose version of girl power presents a potent alternative to the mini-machismo that dominates American juvenile entertainment.