• KIPS Transactions on Software and Data Engineering
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• v.5 no.12
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• pp.641-652
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• 2016

This paper proposes a method to generate test scripts in an automatic manner, based on checklist used for testing embedded systems in the fields. The proposed method can reduce the mistakes which may be introduced during manual generation. In addition, it can generate test scripts to test various mode combinations, which is not possible to be tested by the typical checklist. The test commands in a checklist are transformed into a test script suit referencing the signal values defined in a test command dictionary. In addition, the method to generate test scripts in sequential, double permutation and random manners is proposed useful to test the inter-operations between modes, a series of operations for a specific behavior. The proposed method is implemented and the feasibility is shown through the experiments.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.252-265
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• 2012

This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.11-17
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• 1976

Put four different kinds of Jangdongsi, Pasi, Gamsi, and Taebongsi etc. into glass bottle(Fig. 1) of 1150ml and after modulated constitution of air girding this, by means of $CO_2$ the keep in cold storage on $0{\sim}5^{\circ}C$. The results are as follows : 1. $CO_2$ non-addition group was not changed it's own color to four months regardless of kind of persimmons 2. $CO_2$ added test group by double quantity of container was not more rapidly discoloration. 3. One - half quantity of test group added double, same, one-half and one of fifth quantity of container was the most effect, $CO_2$ as the same kind in S. T. P. 4. Taebongsi of test group of four different kinds added one-half quantity of $CO_2$ was maintained effectually possible it's natural color till seven months. 5. In taste, non-addition of $CO_2$ existed astringency taste but addition of $CO_2$ showed sweet taste like a Gamsi since two months of storage.

• Journal of the Korean Society for Heat Treatment
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• v.25 no.4
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• pp.196-205
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• 2012

The purpose of this study is to enhance the hardenability and the mechanical properties by the addition of alloying elements such as Ni, Cr, Mo and B for the development of Cr-Mo plastic mold steel with uniform hardness and microstructure. The ingots were prepared by vacuum induction melting and forged to ${\Phi}35mm$ round bar. Forged bars were quenched and tempered at $200{\sim}600^{\circ}C$ for 1.5 hour. Jominy test, boron distribution observation, microstructual observation, tensile test and charpy impact test were conducted. It was confirmed that the hardenablity of these steels was improved by increasing of alloying elements and further promoted by the addition of boron. The critical rate of cooling required to obtain the bainitic structure for 0.27C-1.23Cr-0.28Mo-B steel was $0.5^{\circ}C/sec$. Hardness and strength of Cr-Mo steels decreased with increasing tempering temperature, but elongation and reduction of area increased with increasing tempering temperature. However, impact energy tempered at $400^{\circ}C$ showed the lowest value in the range $200{\sim}600^{\circ}C$ due to the temper embrittlement.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.28 no.2
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• pp.126-130
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• 2015

In this study, some materials are organized and experimented with variables to obtain the optimum mix proportion for the mechanical property of halogen free flame resistance compound with varying addition of nano clay. Tensile strength, density and stiffness are tested in the room temperature. In this study, unlike existing layered structure, nano clay with tabular structure is used and sufficient stiffness, strength, thermal stability and gas block capability can be achieved with small amount of addition. Tensile strength and elongation test show high rupture strength only in specimens with compatibilizing agents while density test shows average measurement in all the specimens except T-9. It was confirmed that the measurement value according to the additives in compatibilizing agent or in nano clay of hardness test represents similarly.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Computers and Concrete
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• v.9 no.6
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• pp.457-467
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• 2012

This study evaluates the permeability of cement-based composites, which are a mix of polyolefin fibers and silica fume. Test results indicate that permeability increases as the water/cementitious ratio increases. Silica fume in cement-based composites produced hydrated calcium silicate and filled the pores. However, permeability decreased as the addition of silica fume increased. Specimens containing polyolefin fibers also provided higher permeability resistance. The polyolefin fiber length did not have a significant effect on permeability. The decrease in the permeability is mainly due to the addition of silica fume and lower water/cementitious ratio. Addition of fibers marginally decreases the permeability. Incorporating polyolefin fiber and silica fume in composites achieved more significant decreases in permeability. The correlated test results reveal the interrelationship between them.

• Corrosion Science and Technology
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• v.7 no.6
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• pp.338-343
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• 2008

The electrochemical properties of W-modified austenitic stainless steels containing Ta and La were evaluated in a $H_{3}PO_{4}$ type PEMFC environment. Electrochemical test was conducted in 0.05 M $H_{3}PO_{4}$ solution at $80^{\circ}C$ and electrical property was conducted by contact resistance test. XPS was conducted to analyze the chemical elements consisting of passive film. Addition of La and Ta in W-modified austenitic stainless steel shows not only better corrosion resistance but also better electrical property.

• Corrosion Science and Technology
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• v.5 no.5
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• pp.153-159
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• 2006

Austenitic stainless steels with addition of various amounts of Mo and W were evaluated in terms of corrosion and contact resistance to determine optimum alloy composition of metallic bipolar plate for PEMFC. The corrosion property was evaluated by both acid fume exposure test at $130^{\circ}C$ and by electrochemical polarization tests in $H_3PO_4$ solution at $80^{\circ}C$. Austenitic stainless steel with proper amount of Mo and W demonstrated not only good corrosion resistance but also low contact resistance. Analyses on the passive film show that partial substitution of Mo by W enhances passive film stability and repassivation property. Test results suggest that austenitic stainless steel with 2 wt%Mo and 4 wt%W has optimum composition for metallic bipolar plate used in PEMFC.