• Polymer(Korea)
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• v.27 no.3
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• pp.195-200
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• 2003

Alginate is a natural ionic polymer including numerous anionic groups and can be actuated by the ionic group under the electric field. The crosslinked alginate films were fabricated with CaCl$_2$. The thermal, mechanical and electroresponse properties of the films were investigated by thermogravimetric analysis, tensile and bending tests. The initial degradation and tensile strength increased according to the degree of crosslinking. Also, the swelling ratio of the films increased with decreasing degree of crosslinking and increasing pH due to free volume and electrostatic repulsion. The films actuated by an electric stimulus exhibited gentle and flexible action like a pendulum. In the electric field, the electric stimuli such as the applied voltage, ionic strength and kind of electrolyte solution had an effect on the electroresponse of the films. Alginate films with 5 wt% crosslinking agent showed the highest bending angle and reversible bending behavior. When the ionic strength of NaCl and KCl electrolyte solution was 0.1 M, the films showed the highest electroresponse. The bending behavior of the films increased with the applied voltage.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.5 no.2
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• pp.165-174
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• 1995

A stable suspension with a colloidal $ZrO_2$ particle was prepared by an adsorption of PV A and investigated to the effects of PV A on the dispersion and particle growth within suspension. With a suspension added the optimum concentration of PYA (about 500 ppm in this study), it was shown the property of a stable sol due to the formation of adsorbed PV A layer on surface and the reduction of an agglomeration among the particles. Most of nucleation in colloidal $ZrO_2$ were occured in the early stage of hydrolysis reaction and the plate-like monoclinic $ZrO_2$ particle were grown with an aging time. The rate of particle growth and yield for a reaction were decreased with an addition of PV A. The compact prepared from well- dispersed suspension by an addition of PV A was contained the homogeneous particle arrangement and pore distribution.

• Journal of Environmental Science International
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• v.6 no.4
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• pp.323-333
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• 1997

An objective method for the generation of velocity streamfunction is presented for dealing with discretely sampled oceauc data. The method treats a Poisson equation (forced by vorticity) derived from Helmholtz theorem In which streamfunction is obtained by isolating the non-divergent part of the two-dimensional flow field. With a mixed boundary condition and vorticity field estimated from observed field, the method Is Implemented over the Texas-Louisiana show based on the current meter data of the Texas-Louisiana Shelf Circulation and Transport Processes Study (LATEX) measured at 31 moorings for 32 months (April 1992 - November 1994). The resulting streamfunction pattern is quote consistent with observations. The streamfunction field by this method presents an opportunity to initiauze and to verier computer models for local forecasts of enoronmental flow conditions for ell spill, nutrient and plankton transports as well as opportuuty to understand shelf-wlde low-frequency currents.

• Journal of the Korean Institute of Landscape Architecture
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• v.18 no.2
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• pp.45-55
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• 1990

This study describes on the erosion control effects of the several grasses and its mixtures for the man-made slopes. The grasses used for this experiment include cool-season grasses such as Festuca rubra L. (Creeping redfescue), Poa pratensis L. (Kentucky bluegrass), Lolium perenne L. (Perenial ryegrass), Lolium multiflorum LAM. (Italian ryegrass), Festuca arundinacea Schrel. (Tall fescue), and warm-season grasses such as Eragrostis curvula Schrad. (Weeping lovegrass), Zoysia japonica Steud. (Zoysiass) and native plants (Artemisia princeps var. orientalis Hara, Lespedeza cuneata G. Don, Arundinella hirta var. ciliata K.) This study was conducted at Dan-kook University from April, 1988 to Octover, 1989. The results are summurized as follows; 1.Cool-season grasses covered the ground quickly in early stage, and weekened slowly during sumer season. Warm-season grasses and native-plants covered the ground slowly in early stage, but during summer season they grew vigorously, so outweighed cool season grasses. 2. The amount of aboveground growth of weeping locearass and underground growth of Artemisia prinoepts are quite differant from others. Since Arumdinella hirta has deep root system, it is thought to very useful protection of unstable for hrdro-seeding. Because cool-season grasses are useful for quick coverage, and native plants or warm-season grow well during summer season with the better compatability to weeds. 3.Mixture III(cool-season and warm-season grasses), mixtureIV(native spp. and Italian ruegrass), and mixtureV(native spp.) resulted in better control of erosion control on man-made slopes. Native spp. has equivallent capacity of erosion control compared to several foreign grasses.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.398-402
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• 1996

This study was carried out to compare the fermentation rates of Dongchimi as affected by fermentation temperature and salt concentration of brining solution. The Dongchimi was prepared by fermentation of the radish in salt solutions of 2.0, 3.2 and 5.1% NaCl respectively with addition of garlic, green onion, ginger at $4^{\circ}C,\;10^{\circ}C,\;20^{\circ}C$. The fermentation was classified into 3 steps of initial, intermediate and final stages according to pH changes and the rates of fermentation and color change were calculated from intermediate stage. The time reached equilibrium in hardness of radish and salt concentration and their equilibrated values were also compared. Fermentation rate became more rapid as fermentation temperature and salt concentration increased. The rates of Hunter color change of Dongchimi liquid were increased as the temperature increased. The 'L' values decreased slowly, and 'a' and 'b' values increased rapidly to maximum at the intermediate stage. The time required to reach equilibrium was reduced for both salt concentration and hardness of radish as the fermentation temperature increased. The equilibrated values of salt concentration were increased while those of hardness of radish were decreased as the temperature and salt concentration increased. The data obtained can be used for prediction of some of the major characteristics of Dongchimi during fermentation.

• Polymer(Korea)
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• v.38 no.5
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• pp.640-644
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• 2014

As a process of plat panel display production, slot coating is widely used for the coating of photoresist on a wide glass substrate. A uniform coating thickness is important, and the coating uniformity is divided into nozzle and machine directions. The machine and nozzle directions coating uniformities are influenced by the operation condition of coater and flow uniformity inside the die, respectively. Non-uniform coating during steady coating process occurs according to those factors, however, non-uniform coating along the machine and nozzle directions has been observed at the beginning of coating by unsteady flow. In this study, steady and unsteady state flow simulations have been performed and compared with experiment to examine the causes of non-uniform coating. Computational results exhibited that it took a time to get a uniform pressure distribution at whole inside the die, and during this period of time edge regions showed lower exit velocity compared with center region. Subsequently edge regions had thinner coated layers than center region. However edge regions showed higher exit velocity than center region after steady state, and this made edge regions had thicker coated layer than center region.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1247-1253
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• 1999

Yakju(rice wine) was sterilized with high-voltage pulses of short time on a batch pulsed electric field(PEF) system. The initial microbial counts of Yakju were 7.52 X $10^4\;CFU/mL$ for total aerobes, 2.20 X $10^4\;CFU/mL$ for lactic acid bacteria and 7.08 X $10^4\;CFU/mL$ for yeasts. The pH, acidity and electric conductivity of Yakju were 3.36, 0.462% and 1.24 mS/cm, respectively. Yakju was treated with 2-250 of pulses exponential-wave formed electric pulses under the field strength of 12.5-25 kV/cm. The critical strengths of the electrical field for the sterilization of Yakju were 7.5 kV/cm for total aerobes, 8.5 kV/cm for lactic acid bacteria and 6.5 kV/cm for yeasts. Logarithmic survival rates decreased linearly at low pulse number, but curvilinearly at high pulse number. The PEF sterilization kinetics of Yakju could be analysed by In s = In A-k In (n) and the sterilization rate constant increased with electric field strength and the size of target microorganisms. No changed in pH, acidity, and the growth of microorganisms were found in the PEF treated Yakju during the storage for 6 weeks at both $4^{\circ}C$ And $30^{\circ}C$.

• Journal of the korean Society of Automotive Engineers
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• v.24 no.5
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• pp.98-103
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• 2002

이제 카트 정렬과 휠 셋업에 필요한 최적의 변수들을 알아보았다. 실제 세팅은 위에서 언급한 내용 이외에도 많은 것들을 고려하여야 한다. 타이어 접지력의 세팅은 경기장, 날씨, 제품의 불 균일성 등을 고려하여 야 한다. 즉, 어떤 경기장은 코너의 반경이 다른 경기 장 보다 크며 어떤 경기장은 코너가 매우 많기도 하여 세팅을 상황에 맞게 하여야 하는 것이다. 각각의 변수를 세팅할 경우는 중간 값을 취하는 것이 바람직하여 이 중간 값을 취하는 것이 바람직하며 이 중간 값을 각각의 경기장의 특성에 맞추어 변화시키면 되는 것이다. 예를 들면, 접지력이 작게 발생되는 경기장(혹은 매우 추운날씨) 에서는 캐스터를 코기 하여 초기 회전 발생이 용이하게 할 수도 있다. 또한 토우인 값을 크게 하여 타이어가 마찰을 더욱 많이 발생하여 타이어의 온도가 급격히 상승하여 원하는 접지력의 수준에 용이하게 도달할 수 있게 하는 것이다. 그러나 이러한 세팅은 다른 핸들링 문제를 야기할 수 있다는 것을 이해하여야 하며 이러한 문제를 해결하는 또 다른 노력이 필요하게 되는 것이다. 가장 중요한 것은 후륜 내측으로부터는 조종 성능을 향상시키는데 필요한 접지력을 거의 기대하지 못한다는 것이며 마찰이 적게 발생하여 손쉽게 동력 손실을 초래하고 있다는 것이다. 그러므로 회전을 할 경우에도 속도를 낮추어서는 안되며 이렇게 하이야 핸들링이 매우 용이하게 되는 것이다. 그러나 위의 설명에서도 보았듯이 일부 세팅을 변경하면 여러 곳이 그 효과가 나타난다. 예를 들어 후륜의 간격을 변화시키면 카트에서 무게이동 뿐만 아니라 회전 시에 가속이나 감속에 의한 회전 토크의 효과도 달라지게 된다. 특정한 세팅의 변화가 어떻게 작용할 것이라는 확신을 가지고 있다고 할지라도 세팅에서 가장 중요한 것은 주행 기록이다. 여기서 설명되어진 많은 내용이 주행 기록을 향상시키기를 바라는 바이다.간이 육색과 총육색소 함량에는 영향을 미치지 않는 것으로 나타났다. 관능적 특성평가 중 육색과 육즙참출은 대조구와 비교하여 CLA급여 처리구가 유의적인 차이가 없었으나, 근내지방 축적 정도와 전체적인 기호성은 대조구에 비하여 CLA 급여 처리구가 유의적으로 높은 평가를 받았다(p<0.05). 간격은 술 후 1년 후까지도 지속적으로 감소하는 경향을 보였다. 따라서 이 기간동안에는 추적관찰이 필요한 것으로 생각된다.경미하게 나타났으며, 이는 2% 흥국 첨가식이의 섭취로 인한 bromobenzene 대사 및 유해산소 해독의 촉진에 기인되기 때문일 것으로 생각된다.다.과 및 지질과산화억제효과의 순과 일치하였다. 총 flavonoid 함량은 DPPH 라디칼 제거효과에 대한 $IC_{50}$/ 값과 높은 상관관계(r=-0.9924, p<0.01)를 나타내었다.이 우수한 심근보호 효과를 나타내나, 허혈시간이 2시간을 초과하면 심근의 혈역학적 기능과 미세구조의 변화는 중등도의 저온(22∼24$^{\circ}C$)에서 유의하게 악화되었다. 이 같은 결과로 볼 때 심근 허혈시간이 2시간을 초과한다면 심근 온도를 낮추어야 할 것으로 판단된다. 7.2, with 64.0% of office workers having an average level between 6- and 9. The degree of stress was higher for females than males, for unmarried salaried and hot-tempered persons. Those not doing exercise were subject to the highest levels of stress, and those a having sufficient sleep were found to be subject to less stress.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Microbiology and Biotechnology Letters
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• v.20 no.4
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• pp.371-376
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• 1992

The growth and cultural characteristics of Bacillus sp. SH-8 and SH-8M were investigated at various pH conditions. Bacillus sp. SH-8 showed normal growth pattern above pH 9.0. However, with the pH adjusted below 7.7, 0.$D_{550}$ decreased rapidly with concomitant reduction in viable cell numbers. In contrast, Bacillus sp. SH-8M demonstrated growth capability at pH 7.7, but with slightly reduced growth rate at pH 6.9. Similar results were obtained when those two strains were cultivated on the solid medium. Both of them showed short rod shapes at pH 10.2. However, at pH 7.7 only Bacillus sp. SH-8 was observed to have elongated rod shape. Extracellular pH of both the strains, when cultured at initial pH of 10.2, reached to 9.0 after the incubation of 28 hours. At the initial pH of 9.0 and 9.6, the extracellular pH was reduced at the beginning of cultivation, but elevated after 12 hours. When cultured at initial pH of 6.9 and 7.7, extracelluar pH of Bacillus sp. SH-8M increased to 8.0 and 8.7, respectively, while that of Bacillus sp. SH8 remained constant pH 7.0. The highest sporulation rate of Bacillus sp. SH-8 and SH-8M was obtained at the initial pH of 10.2 and after the incubation of 3 days with the sporulation rate of 95% and 85%, respectively.