• Journal of Korean Association for Spatial Structures
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• v.14 no.1
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• pp.51-59
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• 2014

Single layer free-form structures are being highlighted in the field of architecture due to its attractive shape. In these structures, node connecting system is very important because the node must resist bending and axial stress simultaneously. So the local and global stabilities of entire structure can be determined by the stiffness of node system. In this study, therefore, various types of bending test with axial force were performed. As a result, bending capacity with axial force of a new spherical node for free-form structure could be performed and structural capacities were checked to use in real structure.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.86-98
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• 2002

When the quality and cooking characteristics of wash free rice was compared with those of control milled rice during storage, smaller quality change during storage and more easy to cook was found in wash free rice than control. The wash free rice equipment manufactured in foreign country was carefully investigated and commercial wash free rice equipment with 1metric ton per hour capacity was made considering the characteristics of domestic rice cultivar. Modification of the equipment was made through the repeated field test, and the technique on wash free rice equipment was transferred to the RICETECH. These systems were manufactured in RICETECH will be exported to China next year.

• The Korea Journal of Herbology
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• v.31 no.5
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• pp.107-114
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• 2016

Objectives : Poria cocos Wolf has been widely used in Korean medicine as a medicinal fungus. In this study, we investigated that comparative anti-oxidant effects of ethanol extract from wild Poria cocos (WP) and plastic bag-cultivated Poria cocos (PBP).Methods : Total polyphenol and flavonoid contents in WP and PBP extract were monitored. And DPPH, ABTS, hydroxyl (·OH) free radical scavenging capacity, reducing power and xanthine oxidase inhibition activities of them were determined at 5, 1, 0.5 mg/ml concentrations.Results : Higher total polyphenol contents were found in the PBP extract (52.07±0.6 mg/TAEg) than in the WP extract (28.44±0.26 mg/TAEg). The flavonoid contents in WP and PBP extract were 17.29±0.30 mg/ RUEg, 21.36±0.40 mg/ RUEg, respectively. Also, DPPH, ABTS and ·OH free radical scavenging capacity of PBP extract in treated concentrations (5, 1, 0.5 mg/ml) significantly increased compared to those of WP-treated group. In particular, DPPH, ABTS free radical scavenging capacity and reducing power of PBP extract at 5 mg/ml concentration were similar to positive control (BHA or vit. C). Xanthine oxidase (XO) inhibition rate in both extract increased dose dependently. But it was significantly increased in PBP-treated group, only at 5 mg/ml, compared to those of WP-treated group. Then, their inhibition rate by PBP was similar to positive control (BHA).Conclusions : These results suggest that PBP extract is superior to WP extract in anti-oxidant capacity thus PBP can be applied in variable antioxidative products as a substitute for WP.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.116-124
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• 2017

This study was investigated quality characteristics of gluten-free noodles added guar gum and basil seed gum (BSG). Gluten-free noodles were prepared using corn flour and corn starch and added 1% and 2% of guar gum and basil seed gum. Water binding capacity was measured by centrifuge, and moisture content was obtained by moisture analyzer. Color of noodles was measured from the midsection of noodles. Water absorption of noodles was calculated by weight of uncooked and cooked noodles. pH of noodles was measured by pH meter. Texture and tensile strength were obtained by rheometer. SPSS 12.0 program was used for significant differences by Duncan's multiple range test. Water binding capacity of noodles was the highest in 2% basil seed gum but 1% guar gum was the lowest. Moisture content was not different in uncooked noodles, but 1% guar had the highest moisture content in cooked noodles. Water absorption of noodles was high in basil seed gum group. pH of noodles was more increased in guar gum additions than basil seed gum additions. For hardness, control had the lowest as 16.09 N, but 2% guar gum showed the highest as 28.40 N. Tensile strength of noodles was increased by adding gums. These results suggested that 1% basil seed gum could be good materials for manufacturing gluten-free noodles in order to improve quality characteristics.

• Journal of Navigation and Port Research
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• v.34 no.10
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• pp.757-762
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• 2010

The purposes of this study were to examine the effects of aerobic exercise capacity on free oxygen radicals in blood(FORB) during submaximal exercise in rowing ergometer and as for study purposes, a set of experiments were conducted using one group of 6 rowing players(RP) and the other group of 6 non rowing players(NRP) at the maximum heart rate reserve(HRR) 85~90% exercise intensity. Oxygen free radical was sampled 5 times including a rest period(ARP), immediate after exercise(IAE), 10 minutes after exercise(10MAE), 20 minutes after exercise(20MAE) and 30 minutes after exercise(30MAE). Accordingly, following findings were derived from current study. The effects of interaction between groups and times were significant in oxygen free radical(p<.05) and post hoc tests revealed that significant differences occurred between 10MAE and 20MAE and between 20MAE and 30MAE. In conclusion, the aerobic exercise capacity excellence RP group had more positive recovery pattern than that in the NRP group from FORB of negative influence to the human body

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.72-85
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• 2002

When the quality and cooking characteristics of wash free rice was compared with those of control milled rice during storage, smaller quality change during storage and more easy to cook was found in wash free rice than control. The wash free rice equipment manufactured in foreign country was carefully investigated and commercial wash free rice equipment with 1metric ton per hour capacity was made considering the characteristics of domestic rice cultivar. Modification of the equipment was made through the repeated field test, and the technique on wash free rice equipment was transferred to the RICETECH. These systems were manufactured in RICETECH will be exported of China next year.

• Korean Journal of Digital Imaging in Medicine
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• v.12 no.1
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• pp.15-18
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• 2010

Main component of radiography barrier aprons is lead. To manufacture a lead-free barrier sheath, barium sulfate and organic iodine-based chemicals should be mixed with rubber. Barrier capacity was tested in the medical field. To improve adaptation of rubber with the mixture, raw materials went through milling, agitation, and extruding processes. Three sheaths were manufactured with 30%, 80%, and 120% sulfate barium, respectively. This study found 10% lower barrier capacity of lead-free barrier than the traditional lead-containing rubber sheath. Problems, however, were confronted during the agitation and extruding processes. Mixing with rubber was a technically demanding job. Inconsistent depth, problems with thermal processing and dissipation were encountered as well.

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.8-12
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• 2010

The antioxidant activity of hawthorn fruit (Crataegus pinnatifida Bunge var. typica Schneider) extracts was investigated by several in vitro antioxidants properties, including DPPH free radical scavenging activity, total phenolic and flavonoid contents, hydroxyl radical scavenging activity, reducing power activity, iron-chelating capacity and nitrite scavenging activity. Among the extracts in this study, the 70% EtOH extract showed higher antioxidant activity than the others. The $IC_{50}$ value of DPPH free radical scavenging activity was $99.26\;{\mu}g/mL$. Furthermore, the 70% EtOH extract also showed significantly high total phenolic and flavonoids contents and reducing power activity. However, the MeOH extract exhibited stronger effects on hydroxyl radical scavenging activity, iron-chelating capacity and nitrite scavenging activity. All the results implicated that, the hawthorn fruit may has the available potential to be utilize as a potential source of natural antioxidant.

• Steel and Composite Structures
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• v.22 no.2
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• pp.411-427
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• 2016

In this study, by using finite element non-linear static analysis and comparing it with experimental models, the buckling and post-buckling behavior of bracing gusset plates has been investigated. The effects of such parameters as dimension and thickness of the gusset plate and the influence of position of the bracing member on the behavior of gusset plate have been examined. The results of the analyses clearly suggest that capacity, buckling and post-buckling behaviors of gusset plates depend on the position of the bracing splice plate with respect to the free bending line as well as on the size and thickness of the gusset plate. Also, with respect to numerical analysis results, some practical graphs for the calculation of buckling capacity of gusset plate connections are presented. For steel structures, the proposed method is apparently more accurate than available code procedures.

• IEMEK Journal of Embedded Systems and Applications
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• v.5 no.4
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• pp.175-184
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• 2010

This paper designs a virtual USB drive for mobile devices which gives an illusion of a traditional USB flash memory drive and provides capacity-free storage space over IP network. The virtual USB drive operating with a S3C2410 hardware platform and embedded linux consists of USB device driver, an iSCSI-enabled network stack, and a seamless USB/iSCSI tunneling module. For performance enhancement, it additionally provides a kernel-level seamless USB/iSCSI tunneling module and data sharing with symbol references among kernel modules. Experiments reveal that the kernel-level implementation can improve the I/O performance up to 8 percentage, as compared with the user-level implementation.