• Korean Membrane Journal
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• v.3 no.1
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• pp.17-23
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• 2001

Polyethersulfone (PES) and cellulose acetate (CA) ultrafiltration (UF) membranes having different molecular weight cut-off values were prepared by immersion precipitation method by changing the compositions of easting solution. Egg white solution was concentrated to volume concentration ratio 4 in tubular UF with membranes made of moderately hydrophobic PES and hydrophilic CA. The process Parameters such as pressure and fluid velocity were controlled in order to apply successfully for egg white solution and to investigate the pressure dependency. The resistance values were measured to investigate the fouling and concentration polarization effect on membrane performance. During concen- tration of egg white solution by UF, the fouling layer appeared to contribute little resistance to flux compared to that of polarized layer.

• Laser Solutions
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• v.18 no.1
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• pp.1-6
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• 2015

High welding speed and narrow weld seam are favorable for welding of magnesium alloy. Magnesium alloy is recommended for the smart frame because it has several advantages such as low density, high thermal conductivity, EMI shielding capability and good cast ability. This study is for the assembly welding of the magnesium smart frame with high productivity, good performance and low cost. The window for battery on AZ91D frame produced by die-casting was prepared by CNC machining. Corresponding AZ31 blank of 0.2mm thickness was prepared by die-blanking cut. All system set was fixed at the stationary bed but the laser beam was manipulated by scanner up-to 1,000mm/s speed. The weld joint between AZ31 sheet and AZ91D frame was welded by fiber laser on 850~1,000W output power. The joint showed penetration enough but some humping bead. The distortion by the weld heat was almost free because of the quick dissipation of the heat by small beam size and fast welding. Consequently, the thinner magnesium foil was assembled successfully to the magnesium frame of mobile phone.

• Korean Journal of Community Nutrition
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• v.4 no.1
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• pp.74-82
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• 1999

This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.218-223
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• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.19 no.3
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• pp.279-287
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• 2021

For application in nuclear decommissioning, underwater laser cutting studies were conducted on thick stainless-steel plates for various cutting directions using a 6 kW fiber laser. For cutting along the horizontal direction with horizontal laser irradiation, the maximum cutting speed was 110 mm·min^-1 for a 48 mm thick stainless-steel plate. For cutting along the vertical direction with horizontal laser irradiation, a maximum speed of 120 mm·min^-1 was obtained for the same thickness, which confirmed that the cutting performance was similar but slightly better. Moreover, when cutting with vertically downward laser irradiation, the maximum cutting speed was 120 mm·min^-1 for a plate of the same thickness. Thus, the cutting performance for vertical irradiation was nearly identical to that for horizontal irradiation. In conclusion, it was possible to cut thick stainless-steel plates regardless of the laser irradiation and cutting directions, although the assist gas rose up due to buoyancy. These observations are expected to benefit laser cutting procedures during the actual dismantling of nuclear facilities.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.2
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• pp.137-143
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• 2022

Composite materials, being light-weight and of high mechanical strength, are increasingly used in various industries such as the aerospace, automobile, sporting-goods manufacturing, and ship-building industries. Recently, manufacturing of composite materials using 3D printers has increased. 3D-printed composite materials are made in free-form and adapted for end-use by adjusting the fiber content and orientation. However, research on the machining of 3D printed composite materials is limited. The aim of this study is to develop a machine learning method to select machining conditions for machining of 3D-printed composite materials. The composite material was composed of Onyx and carbon fibers and stacked sequentially. The experiments were performed using the following machining conditions: spindle speed, feed rate, depth of cut, and machining direction. Cutting forces of the different machining conditions were measured by milling the composite materials. PCA, a method of machine learning, was developed to select the machining conditions and will be used in subsequent experiments under various machining conditions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.3
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• pp.274-279
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• 1989

The objective of the study was to determine optimum clipping time, interval and height of Suwon 1 pearl millet hybrid in Korea to increase forage yield and quality. Clipping height 20 cm above the ground surface was the best resulting in producing 11.1 tons per hectare of green chop. However, clipping height 5 cm was not good for regrowth of the ratoon crop. Just after the first cutting when the plant height reached two meters around mid-July, four weeks cutting interval was the best for higher forage yield of 11. 4 tons per hectare. Crude protein content of the clipping height 20 cm was the highest being 12.8 percent. Dry matter of the first cut contained 14 percent of crude protein being the highest, and with lower crude fiber content of 24 percent. And also four weeks cutting interval was the highest in crude protein content being 13.1 percent along with lower crude fiber content of 24.2 percent. Thus, the forage yield depended on clipping height greatly, but the quality was dependent upon clipping time, interval and frequency more than cutting height pearl millet plant. It would be desirable for higher yield and quality of Suwon 1 pearl millet hybrid to cut three or four times during the growing season at 20 cm clipping height and at four weeks clipping interval from the first cut when the canopy height is above one meter under the Korean environmental conditions.

• Journal of The Korean Society of Grassland and Forage Science
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• v.38 no.2
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• pp.135-139
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• 2018

This study was conducted to evaluate the forage production and feed value of Sasa borealis (S. borealis) in Jeju Island in order to improve the utilization of Sasa borealis and to help mitigate the problem of reduced plant species diversity caused by S. borealis in Hanlla Mountain. To investigate the forage production, three quadrat structures were installed in the S. borealis natural community in the middle part of Hanlla Mountain. From May to October 2017, S. borealis in quadrats was cut at a fixed time of each month, and then forage production and regenerated acidity per kg/ha were evaluated. For the evaluation of feed value, compositional analysis was performed on the monthly samples. In vitro digestion experiments were carried out using cannula mounted Hanwoo. In vitro neutral detergent fiber digestibility(IVNDFD) and in vitro acid detergent fiber digestibility(IVADFD) were measured after the experiment. Forage production of S. borealis showed relatively good regeneration ability in May and June, but the regeneration ability decreased as the cutting was repeated. In order to use S. borealis as a forage, it is considered efficient to feed black goats with good fiber decomposition or horses good palatability to S. borealis and relatively good digestibility.

• Journal of The Korean Society of Grassland and Forage Science
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• v.5 no.1
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• pp.84-89
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• 1985

Chemical composition, dry matter and cellulose digestibilities and fermentation rates of alfalfa and orchard grass cut at different time were estimated in vitro method and the results summurized as follows: 1. Crude protein, crude fiber cwc and cellulose content of Alfalfa were decreassed as advancing cutting time. Crude protein, crude fiber and cwc content of Orchard grass were decreased as advancing cutting time up to 3 cutting, but crude protein was slightly increased at 4th cutting, crude fiber and cellulose content were higher at 2nd cutting, but decreased thereafter. 2. DM digestibility of Alfalfa was 51.80, 51.86, 52.92 and 59.52% at 1, 2, 3 and 4th cutting time, respectibly, thus slightly increased as advancing cutting time, and cellulose digestibility of Alfalfa was not much different with different cutting time. DM digestibility of Orchard grass was 62.21, 66.10, 60.95 and 66.32% at 1, 2, 3 and 4th cutting time, respectibly, and cellulose digestibility of Orchard grass was slightly increased at 3rd cutting time and then increased at 4th cutting time. 3. Fermentation rate of DM of alfalfa was the highest 1st cutting time (0.83%/hr.) and was not different at 3 and 4th cutting time. Cellulose fermentation rate of Alfalfa was the highest at 1st cutting time (1.29%/hr.), decreased at 2 and 3th and then increased at 4th cutting time. Fermentation rate of DM of Orchard grass was 1.42, 1.58, 1.60 and 1.57%/hr. and of cellulose was the highest at 2nd cutting time (1.77%/hr.)

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.923-928
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• 2016

To increase the consumption of head-type kimchi cabbage leaves as fresh food ingredients, the physicochemical composition was investigated depending on leaf parts. Kimchi cabbage leaves were divided into three portions, such as outer (L1), mid (L2), and inner (L3), and their proximate compositions were determined along with dietary fiber, free sugar, organic acid, free amino acid, and mineral contents. Contents of moisture, crude protein, and crude fat were highest in L1, whereas contents of crude ash and carbohydrate were highest in L3 (P<0.05). Calories ranged 24.5~26.5 kcal/100 g with no significant difference among leaf parts, and dietary fiber content of L1 was highest (P<0.05). Fructose, glucose, and sucrose contents were highest in L3 (P<0.05). Citric acid, malic acid, and succinic acid were detected, and contents of citric acid and malic acid were highest in L3, in contrast, succinic acid was highest in L1 (P<0.05). Glutamic acid, constituting over 30% of the total free amino acid contents, was highest in L3, whereas ${\gamma}-aminobutyric$ acid contents were highest in L1 (P<0.05). K, Na, Ca, and Mg were the major minerals in head-type kimchi cabbage, and their contents showed no significant differences (P<0.05). It can be proposed that marketing of head-type kimchi cabbage as a fresh-cut vegetable could be enhanced due to the different quality characteristics of its leaf parts.