• 한국생산제조학회지
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• 제22권1호
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• pp.138-144
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• 2013

The automation technology for overlay welding is needed due to the occurrence of severe corrosion and abrasion on the surface of internal contact in different shape of fittings. In Korea, different shapes of fittings have been manufactured by using the imported equipment of overlay welding automation at some companies. Thus the research on the development of overlay welding automation system (in short, OWAS) for a large L-type tube is urgently needed. In this paper, the investigation is focused on the optimal design of a supporting base for the (currently developing) OWAS of large L-type tube. Specifically we assume that the base which supports the equipment during the process of overlay welding is loaded as self-weight in the direction of gravity through static analysis especially when it is rotated 180 degree on the OWAS. For optimal design of a supporting base for OWAS of large L-type tube, Solidworks(R) (for 3-dimensional modelling) and ANASYS Workbench(R) (for structural analysis) are incorporated so as to proceed an optimization routines based on Response Surface Method (RSM) and Design of Experiment (DOE). In more specific, DOE finds out major factors (or dimensions) of the supporting base by using MINITAB(R). Then the regression equations between design variables (the major factors of supporting base) and response variables (deformation, stress and safety factor for the supporting base), which will be resulted in by RSM, verify the major factors of DOE. In the next step, Central Composite Design (CCD) plans 20 simulations of ANASYS Workbench(R) and then figures out the optimal values of design variables which will be reflected on the manufacturing of supporting base. Finally welding experiment is conducted to figure out the influence of overlay welding quality in applying the optimized design values of supporting base to the actual OWAS.

• Steel and Composite Structures
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• 제32권4호
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• pp.497-507
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• 2019

Exposed column base connections are used in low- to mid-rise steel moment resisting frames. This paper is to investigate the effect of the base plate thickness on the exposed column base connection strength, stiffness, and energy dissipation. Five specimens with different base plate thickness were numerically modelled using ABAQUS software. The numerical model is able to reproduce the key characteristics of the experimental response. Based on the numerical analysis, the critical base plate thickness to identify the base plate and anchor rod yield mechanism is proposed. For the connection with base plate yield mechanism, the resisting moment is carried by the flexural bending of the base plate. Yield lines in the base plate on the tension side and compression side are illustrated, respectively. This type of connection exhibits a relatively large energy dissipation. For the connection with anchor rod yield mechanism, the moment is resisted through a combination of bearing stresses of concrete foundation on the compression side and tensile forces in the anchor rods on the tension side. This type of connection exhibits self-centering behavior and shows higher initial stiffness and bending strength. In addition, the methods to predict the moment resistance of the connection with different yield mechanisms are presented. And the evaluated moment resistances agree well with the values obtained from the FEM model.

• 한국식생활문화학회지
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• 제26권5호
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• pp.468-477
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• 2011

Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2003년도 학술발표회논문집(1)
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• pp.151-158
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• 2003

Recently, there has been considerable interest in the influence of El Nino/Southern Oscillation (ENSO) on a global scale. ENSO has been measured by a simple index called Southern Oscillation Index (SOI). The statistical characteristics of SOI have been also focused to reveal the influence of ENSO. The SOI trend shows that El Nino events are generally getting stronger and more frequently occurring than La Nina events. However, the variation of SOI has varied significantly in a long-term. The SOI values are computed using the mean value and its standard deviation of the base period from 1951 to 1980. In the present study, the different base periods are applied to compute the SOI values and the influence of the different base periods is investigated in detail to reveal the long-term variation of SOI From the results, we could conclude that the present SOI should be carefully considered as a criterion to judge whether the El Nino and La Nina events are occurring.

• 대한치과보철학회지
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• 제42권4호
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• pp.344-355
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• 2004

Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and $L^{*},a^{*}$, and $b^*$ values were measured for the color difference$({\Delta}E^*)$, on the 1st, 7th, and 28th day with spectrophotometer, with the measurement of surface hardness change. Each data observed was processed statistically. Results: The findings are as follows; Discoloration 1. All of denture base resins was not influenced by the kind of fermented foods, except for $QC20^{(R)}$ 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform$^{(R)}$ 3. Most significant change was shown in Lucitone 199$^{(R)}$, whereas Perform$^{(R)}$ results in the least change for all immersed solution, with no statistical significance. Hardness change 1. Barcol hardness values in deposited specimens have been changed low degree, but with significant statistical change according to the kind of food and duration. 2. Lucitone$^{(R)}$ 199 as significantly lower Barcol hardness value than others do. Conclusion: Based on the above results, it suggests that the habitual intake of fermented foods is not helpful for the color stability of denture base acrylic resins because Soy sauce and red pepper paste mainly caused discoloration and surface hardness change. Particularly $Lucitone199^{(R)}$ shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of $Lucitone199^{(R)}$ especially against the habitual intake of fermented foods like soy sauce and red pepper paste.

• 한국정보통신학회논문지
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• 제9권3호
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• pp.676-683
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• 2005

본 논문에서는 퍼지논리 제어방식에서 전문가로부터 소속함수의 관계조정과 제어규칙 베이스 선정 등의 제어지식을 획득해야 하는 문제점을 해결하기 위하여 유전자 알고리즘으로 최적의 소속함수의 양자화와 제어규칙 베이스를 구성하여 우수한 제어성능을 갖는 방법을 제안하였다. 제안한 방식은 유전자 알고리즘을 이용하여 퍼지 소속함수의 변수 값들과 퍼지제어 규칙을 최적화한 값으로 구하고, 이렇게 구한 값들을 초기 값으로 하여 퍼지 제어기를 오프라인으로 구성하고 실제 하드웨어 상에서 온라인으로 적용하는 방식이다. 제안한 방식의 유용성을 확인하기 위해서 DC 서보 모터의 위치제어에 대하여 시뮬레이션 하였고, 단일링크 매니플레이터를 이용한 위치제어 실험을 통하여 제어성능이 우수함을 확인하였다.

• Carbon letters
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• 제8권2호
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• pp.115-119
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• 2007

Properties of carbon blacks and carbon black/SBR rubber composites filled by surface modified carbon blacks were examined. Although the specific surface area of carbon blacks increased after the surface modifications with heat, acid, and base, there were no obvious changes in resistivity. The composites filled by heat treated carbon blacks showed a higher tensile strength and elongation than those filled by raw blacks. The acid and base treated carbon blacks filled composites also showed higher tensile strength but similar elongation values with those filled by raw blacks. With increasing loading ratio, both tensile strength and elongation increased, and appeared a maximum value at 30-40 phr. Modulus at 300% strain remained increasing with further loading of carbon blacks. At the same loading, the heat treated black filled composites showed similar modulus values with composites filled by raw blacks but for base and acid treated black filled composites much higher values were obtained. After the surface modification, the functional groups which played an important role in reinforcement action were changed.

• 대한전기학회논문지
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• 제43권7호
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• pp.1127-1134
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• 1994

The analytical model for the induced Hall field in the magnetotransistor considering the diffusion of carriers has been proposed and verified by experiment and simulation. Previous models for the induced Hall field in the magnetotransistor do not consider the influence of the diffusion carrier transport. However, the carrier diffusion in the base region of magnetotransistors cannot be neglected and should be considered to evaluated the Hall field in the magnetotransistors accurately. We have measured the Hall voltage in the base region of the fabricated magnetotransistors. The measured values have been compared with the numerical results evaluated from our diffusion model as well as the calculated results from the conventional model. The evaluated Hall voltage from the diffusion model agrees well with the measured values while the sign of the Hall voltage calculated by the conventional model is opposite to that of the measured values in the saturation region. This discrepancy is due to the fact that the diffusion model considers the carrier diffusion while the conventional one does not. The Hall field model including the influence of carrier diffusion may be an important tool to optimize the device structure and to understand the operating principle of the magnetotransistor.

• 약학회지
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• 제9권1_2호
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• pp.14-17
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• 1965

It has been known that the organic base complexes formed with the anionic acid base indicators are highly soluble in non-polar solvents but relatively insoluble in water. In the work reported here the formation of the complex between chloropromazine and bromothymol blue was studied and applied it to the determination of the base. The values to determine the binding ratio of the base with the indicator at pH 3.5 obtained from the application of Job's method of continuous variation and mol ratio method were both 1:1. From the application of this reaction to the determination of the base with carbon tetrachloride as the solvent for the extraction, fairy good results have been obtained.

• 대한기계학회논문집B
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• 제30권10호
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• pp.987-995
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• 2006

A reversed trapezoidal fin with the fluid in the inside wall is analyzed and optimized in this study. As a fin base boundary condition, the heat transfer from inside wall fluid to the fin base is considered. The values of fin base temperature with the variations of inside wall fluid convection characteristic number and fin base length are listed. The heat transfer, fin effectiveness, fin length and fin base height are optimized as a function of fin base length, convection characteristic number ratio, fin shape factor and fin volume.