• Journal of the Korean Society for Railway
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• v.12 no.6
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• pp.1024-1029
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• 2009

According to increase of massive concrete structures, Thermal crack done by heat of hydration have been increased in a process of the execution. In case of a subway concrete box structure, thickness of structures are almost over 1 meter, and penetrating crack by external restraint takes a bad effect on the durability with a water leakage and deterioration in especially concrete wall. A try of shortening a constructing period often occurs as subway is generally constructed according to a road to decrease a traffic jam. The research proposes executing method by skipping one block as a plan of shortening a constructing period and investigate an influence on thermal cracking control. Additionally, sensitivity analysis is accomplished by changing a height of a concrete wall, and concrete placing and air temperature met with a field condition.

• Polymer(Korea)
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• v.30 no.5
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• pp.407-411
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• 2006

The SiC-based ceramic nanopatterns were prepared by placing polydimethylsiloxane (PDMS) mold from DVD master on the spincoated polyvinylsilaeane (PVS) or allylhydridopolycaybosilane (AHPCS) as ceramic precursors to fabricate line pattern via UV-nanoimprint lithography (UV-NIL), and subsequent pyrolysis at $800^{\circ}C$ in nitrogen atmosphere. As the dimensional change of polymeric and ceramic patterns was comparatively investigated by AFM and SEM, the shrinkage in height was 38.5% for PVS derived pattern and 24.1% for AHPCS derived pattern while the shrinkage in width was 18.8% for PVS and 16.7% for AHPCS. It indicates that higher ceramic yield of the ceramic precursor resulted in less shrinkage, and the strong adhesion between the substrate and the pattern caused anisotropic shrinkage. This preliminary work suggests that NIL is a promissing route for fabricating ceramic MEMS devices, with the development on the shrinkage control.

• Journal of Bio-Environment Control
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• v.26 no.3
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• pp.194-200
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• 2017

This study aimed to determine the suitable of harvest time on the growth and quality of baby leafy vegetables (Agastsche rugosa O. Kuntze and Lepidium sativum L.) grown on rice seedling tray in a six-layered bench system at 30cm intervals in order to exploit the space during rice growing off-season. Seedlings were grown on the rice seedling tray for 10 days after sowing with coir substrate supplied with nutrient solution at EC $1.5dS{\cdot}m^{-1}$ every 2 days prior to placing the tray on the bench, which were at $1^{st}$ (Low) layer above 20cm and $6^{th}$ (High) layer above 170cm apart from the ground. Growth and phytochemical contents were measured at 7-day and 14-day harvest time. During the culture periods, daily average of integrated solar radiation and temperature were $9.3{\sim}9.6MJ{\cdot}m^{-2}$, $27.5^{\circ}C$ in the High layer and $5.1{\sim}6.2MJ{\cdot}m^{-2}$ in average, and $26.5{\sim}26.6^{\circ}C$ in the Low layer, respectively. For A. rugosa, the highest growth was observed in the Low layer bench at a 14-day harvest time, while their plant height in the High layer was shorter and the leaf number was lower. For L. sativum, the plant height, leaf length and width, leaf number and fresh weight were higher in the Low layer. For A. rugosa, a high yield was observed with the increase in integrated temperature and integrated solar radiation, while a higher yield of L. sativum was found with the increase in integrated temperature, but not with integrated solar radiation. For A. rugosa, both polyphenol and anthocyanin contents were higher in the High layer at a 14-day harvest time. For L. sativum, polyphenol contents were higher in the High layer, whereas no significant difference in anthocyanin and flavonoid contents was observed depending on the layer and harvest time. The highest chlorophyll content showed in Low layer at a 7-day harvest time in both A. rugose and L. sativum. All of the results suggest that in terms of growth and quality, it may be better growing in the high layer for 14 days after seedling in A. rugosa, and low layer for 7 days in L. sativum.