• Journal of Surface Science and Engineering
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• v.28 no.1
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• pp.14-22
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• 1995

The effects of iron content in coated layer, surface roughness and lubricants on the formability of commercial Zn-Fe alloy electroplated steel sheets used for automotive bodies were investigated. The higher the iron content in deposit, the lower the friction coefficient of Zn-Fe alloy electroplated steel sheets. The surface roughness of coated layer hardly influenced the frictional characteristics. The formability of Zn-Fe alloy electroplated steel sheets was found to be more affected by the lubricant than by iron content in Zn-Fe alloy electrodeposit.

• Journal of Hydrogen and New Energy
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• v.21 no.6
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• pp.540-546
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• 2010

In order to confirm the effect of Nafion ionomer content in catalyst layer on the performance of PEMFC, we have fabricated several electrodes which were prepared by varying the quantity of Nafion ionomer from 24 wt.% to 39 wt.% in catalyst layer. The effect of Nafion ionomer of each electrode was evaluated with cyclic voltammetry measurement. In addition, cell performance was obtained through single cell test using hydrogen and air. The Pt utilization and performance of single cell were changed by addition of Nafion ionomer to the electrode. Single cell fabricated with 33 wt.% of Nafion ionomer in catalyst layer showed the maximum Pt utilization and performance.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.123-132
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• 2001

The contents of the pastry margarine were 30, 50, 70, 90 and 110% based on baker's %, and the layers of the dough were 18, 27, 36, 48 and 64 in danish pastry product In order to analyse on the effect of the theoretical one layer thickness of the pastry margarine, the volume, quality and sensory evaluation of the products have been carried out. The results as follows ; 1) Best volume was showed that the thickness of the dough was 5mm and the thickness of one layer was 0.039mm. 2) When the content of the pastry margarine was 30% and the thickness of one layer was 0.014mm(48 layers), when 50%, 0.039mm(27 layers), when 70%, 0.038(36 layers), when 90%, 0.034(48 layers) and when 110%, 0.039(48 layers), best volume was showed. 3) In the case when the content of pastry margarine was 70% and the thickness of one layer was 0.038mm(36 layers), as well as 110%, 0.039mm(48 layers), the taste were showed 5%, better than when 30%, 0.014(27 layers) in the sensory evaluation. Flavor and mouth feel was the same results. 4) For the best quality products, the content of the pastry margarine and the layers of the dough were very important.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.1
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• pp.74-82
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• 2011

The bast fiber of Paper mulberry has been generally used as a fibrous raw material in traditional Hanji-making. Nowadays, its uses is expanded to different special purposes such as paper mulberry yarn, laminated paper, antimicrobial paper depending on its application. Despite the wide array of the use of mulberry fibers, it is still limited due to some difficulties in the automation process of manufacturing works. This study is focused on the analysis of chemical components and morphological properties of paper mulberry bark for the automation of bark peeling process. The bast tissue of paper mulberry was separated in three plies; black outer layer, green inner layer, and white inner layer. The total lignin content, holocelluloses, extractives and ashes, and the anatomical structure of the three layers in mulberry bark tissue were investigated. The analysis showed that the black outer layer is composed of about 50% of total lignin content, whereas the white inner layer is composed of about 90% of holocellulose content.

• ETRI Journal
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• v.35 no.6
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• pp.990-1000
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• 2013

This paper describes the scalable extension of High Efficiency Video Coding (HEVC) to provide flexible high-quality digital video content services. The proposed scalable codec is designed on multi-loop decoding architecture to support inter-layer sample prediction and inter-layer motion parameter prediction. Inter-layer sample prediction is enabled by inserting the reconstructed picture of the reference layer (RL) into the decoded picture buffer of the enhancement layer (EL). To reduce the motion parameter redundancies between layers, the motion parameter of the RL is used as one of the candidates in merge mode and motion vector prediction in the EL. The proposed scalable extension can support scalabilities with minimum changes to the HEVC and provide average Bj${\o}$ntegaard delta bitrate gains of about 24% for spatial scalability and of about 21% for SNR scalability compared to simulcast coding with HEVC.

• Journal of Powder Materials
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• v.4 no.3
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• pp.196-204
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• 1997

Joining of AIN ceramics to W and Cu by active-metal brazing method was tried with use of (Ag-Cu)-Ti alloy as insert-metal. Joints were produced under various conditions of temperature, holding time and Ti-content in (Ag-Cu) alloy Reaction and microstructural development in bonded interface were investigated through observation and analysis by SEM/EDS, EPMA and XRD. Joint strengths were measured by shear test. Bonded interface consists of two layers: an insert-metal layer of eutectic Ag- and Cu-rich phases and a reaction layer of TiN. Thickness of reaction layer increases with bonding temperature, holding time and Ti-content of insert-metal. It was confirmed that the growth of reaction layer is a diffusion-controlled process. Activation energy for this process was 260 KJ/mol which is lower than that for N diffusion in TiN. Maximum shear strength of 108 MPa and 72 MPa were obtained for AIN/W and AIN/Cu joints, respectively. Relationship between processing variables, joint strength and thickness of reaction layer was also explained.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.325-333
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• 1996

This study was conducted to develop neural networks of predicting the sugar content of fruits based on the optical densities obtained from a spectrophotometer. Pear, apple and peach were used in investigating the feasbility of the developed neural networks as a nondestructive measurement. A spectrophotometer was used to measure the optical densities of test fruits. The neural networks suggested in this study consisted of multi-layers having one hidden layer and one output layer. The correlation coefficients between the predicted and the measured sugar content for most fruits were high. The neural networks using 2nd derivatives of optical density spectrum produced a better results in predicting the sugar content of fruits. This study contributed to develop a method for nondestructively predicting the sugar content of fruits.

• Korean Journal of Materials Research
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• v.2 no.6
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• pp.436-442
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• 1992

When $N_2$was used as shielding gas during the formation of Ti surface-alloyed layer by irradiation of $CO_2$laser beam on steel, TiN and F$e_2$Ti were formed regardness of carbon-content in steel. When Ti content was increased in low carbon-content steel, formation of martensitic structure was suppressed due to increase of critical cooling rate for martensitic transformation. In case of high-carbon steel, even though Ti content was about 1.5% in alloyed layer, hardness was increased by formation of martensitic structure instead of ferrite. In addition to that structure, hardness was incrreased further by precipitation of TiC in Ti alloyed-layer of high carbon-steel.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.6
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• pp.78-87
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• 2013

Even though the notice No. 2010-11 of the Ministry of Food and Drug Safety Administration that has been applied to analyze the content of the water soluble residue eluted from multi-layer paperboard was abolished in 2011, its application for the analysis on evaporation residue is still valid. There are very high possibilities that the noticed existing method gives the misleading result on the evaporation residue due to the water soluble starch eluted from the multi-layer paperboard. The quantitative analysis on water-soluble residue with starch content correction has been carried in the study using UV/Vis spectroscopy and HPLC. The UV/Vis spectroscopy absorbance analysis showed the large amount of the oxidized starch obtained from the aqueous residue eluted out of the multi-layer paperboard after the iodine, ${\alpha}$-amylase reaction, and starch hydrolysis. The residual content decreased by the correction through the enzyme hydrolysis.

• KIPS Transactions on Computer and Communication Systems
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• v.4 no.11
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• pp.383-390
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• 2015

It is appropriate to use the NETCONF to monitor and manage today's complex networks that are composed of variety links and heterogeneous equipment. Since the first standard of the NETCONF are launched, there have been several revisions, but disadvantages of each layer capabilities is still present and the most typical disadvantage is XML document processing efficiency of the Content layer. In this paper, we perform data modeling by constructing a sub-tree based on the dependencies between Content layer data, and suggest method of extract efficiently data from XML by applying the extended VTD-XML technique for the XPath query. We performs experiment to compare NETCONF in proposed method to NETCONF in previous studies and NETCONF standard. we validate superiority of improved NETCONF in the paper. As experimental results, we verify that improved NETCONF is better than the other two NETCONF each 4% and 10% in terms of query processing rate, and faster than each 3.9 seconds and 10.4 seconds in terms of query processing speed.