• Journal of Bio-Environment Control
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• v.16 no.4
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• pp.388-394
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• 2007

To product the edible fresh shoots of Sedum sarmentosum in summer season, 4 local strains were cultivated with cutting propagation under 0, 30, 50, 70, 90% shading. Effect of shading on shoot growth, leaf chroma value, SPAD value, and bitterness were investigated at 35 days after cutting. Plant height, the number of node and leaf stem diameter in $30{\sim}90%$ shading were increased than in the control, and Pohang local strain had little-overgrowth shoot, thicker stem, a few brenches per shoot, and larger leaf compared to the other local strains. Fresh and dry weight under shading were increased than in the control, dry weight of pohang local strain was highest in 50% shading. Hunter L and b values were decreased out of proportion to higher shading rate. SPAD value in $50{\sim}90%$ shading was significantly lower than in the control. The bitterness of fresh shoot was decreased out of proportion to higher shading rate. In Summer season, producing the fresh shoot of S. sarmentosum was excellent in 50% shading, and Pohang local strain among 4 local strains was more stable and good in yield and quality under shading.

• Design & Manufacturing
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• v.12 no.2
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• pp.40-45
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• 2018

Recently, in construction equipment machinery production, development has focused on environmentally-friendly functions to improve existing production capacity. For excavators as well, emphasis has been placed on response to environmental regulations, miniaturization, and noise reduction, while technology is being developed considering cost reduction and safety.Accordingly, the front support, an inner reinforcement part of the excavator, as well as high-strength steel plates to improve safety and reduce weight, are being applied.However, in the case of high-strength materials, Springback occurs in the final formed part due to high residual stress during product forming. Derivation of a forming or product shaping process to reduce springback is needed. Accordingly, regarding the front support, an inner reinforcement part of the excavator, this study derived a method to improve springback and secure shape stiffness through analysis of the springback occurrence rate and springback causes through a forming analysis.As for the results of analyzing the springback occurrence rate of existing products through forming analysis, springback of -22.6 mm < z < 27.35 mm occurred on the z-axis, and it was confirmed that springback occurred due to the stiffness reinforcing bead of the upper and middle parts of the product.To control product residual stress and springback, we confirmed a tendency of springback reduction through local pre-cutting and stiffness reinforcement bead relocation.In the local pre-cutting model, springback was slightly reduced by 5.3% compared with the existing model, an insignificant reduction effect. In the stiffness reinforcement bead relocation model, when an X-shaped stiffness reinforcement bead was added to each corner portion of the product, springback was reduced by at least 80%.The X-shaped bead addition model was selected as the springback reduction model, and the level of stiffness compared to the existing model was confirmed through a structural analysis.The X-shaped bead additional model showed a stress springback of 90% and springback reduction of 7.4% compared with the existing model, indicating that springback and stiffness will be reinforced.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.349-353
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• 2008

This study was performed to determine the adherence rates of standard type Salmonella Typhimurium (ST) and wild type Salmonella spp.(WT) in pork after the following contact types and times at $10^{\circ}C$: pork meat (2, 6, 24 hr), conveyer belt (2, 6 hr), stainless steel (2, 6 hr), and cutting board (2, 6 hr). After 6 hr of pork meat to meat fat contact, the adherence rates for ST and WT were approximately 4.21 and 26.87%, respectively, and after 6 hrs of pork meat to red meat contact they were 16.40 and 27.48%, respectively. However, after 24 hr of both types of contact, ST and WT showed 100% adherence rates. The adherence rates for ST after 2 hr and 6 hr of pork meat to conveyer belt contact were 1.34 and 0.60%, respectively, while the adherence rate for WT was 5.14% after 6 hr of contact. After pork meat to stainless steel contact, ST showed adherence rates of zero and 1.59% after 6 and 24 hr of contact, respectively, while the adherence rates for WT ranged from 0.17% after 2 hr to 5.01% after 6 hr. On the other hand, neither ST nor WT offered adherence data following pork meat to cutting board contact. These results suggest that the adherence rates of ST and WT after pork meat to pork meat contact or pork meat to processing surface contact were significantly affected by the contact time and WT presented much higher adherence rates for both types of transmission than ST.

• Korean Journal of Plant Resources
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• v.19 no.5
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• pp.580-585
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• 2006

This experiment was conducted to study the effects of sulphuric acid, cutting, cold stratification and hot water on the germination of Sophora japonica seeds, which have difficulty to germinate because they have hard and thick seed coats. The seeds were immersed in 30, 60 and 90% sulphuric acid for 30 minutes as seed scarifications, and cut 1/8, 2/8 and 3/8 of the opposite parts of radicles. As cold stratification the seeds were wrapped in wet towel, and then stored in plastic bags in a refrigerator $(4^{\circ}C)$ for 3, 5 and 10 days. The seeds were immersed in hot water $(90{\sim}95^{\circ}C)$ for 2,5 and 10 minutes. Pretreated seeds represented different germination properties, respectively. After sulphuric acid treatment, the seeds showed an increase in germination (G) and germination index (GI). Compared to the other treatments, 90% sulphuric acid showed the highest G (31.7%) and GI (6.2). The G and GI of cut seeds decreased with the increase of seed cutting lengths. And G and GI of cold stratificated seeds were not significantly different among the days treated (p=0.258). Two minutes treatment of hot water showed lower G and Gl than control, and the seeds were not germinated in 5 and 10 minutes treatments of hot water. At the result of relative growth rate and T/R ratio of seedlings from pretreated seeds, the seedlings from seeds in 90% sulphuric acid treatment represented the highest relative growth rate and T/R ratio.

• Korean Journal of Dental Materials
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• v.45 no.4
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• pp.311-320
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• 2018

The purpose of this study is to evaluate the flow ability of the thermoplasticized Gutta Percha in different temperatures. Four Gutta Percha products were classified by its hardness (soft, medium, and hard) and were experimented by the Rheometer (Melt flow indexer MFI-10, DAVENPORT, England) measuring apparatus, in $(23{\pm}2)^{\circ}C$, and in a relative humidity of ($50{\pm}5$) %, following the guidelines of ISO 1133-1:2011. The heating temperature ranged from $108^{\circ}C$, $160^{\circ}C$ to $200^{\circ}C$, and the load at 2.16 kg and 3.8 kg. The Gutta Percha was cut in 5 mm to be suitable for the rheometer pressurization process. After the experiment was conducted with a preheating time of 5 minutes, a cutting time of 5-240 seconds, and a sample of 10 grams, the Gutta Percha did not show any changes in fluidity for $108^{\circ}C$, $160^{\circ}C$, but showed a change in its flow ability in $200^{\circ}C$. Also, the Gutta Percha did not show any changes in its fluidity when it was pressurized by 2.16 and 3.8 kilograms. Therefore, this experiment shows that the heating temperature and the cut-off time showed a significance while measuring the melt flow rate.

• Korean Journal of Plant Resources
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• v.35 no.5
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• pp.667-674
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• 2022

This study was conducted to determine the three main factors [rooting time, plant growth regulators (PGRs), rooting medium] of cuttage for mass production of Sageretia thea. The experiment was observed on cuttage tray after 120 days and classified by rooting times, plant growth regulators, rooting medium. Materials were collected from natural habitats of S. thea from the Korean peninsula at March, July and September during 2019. As a result of the experiment, rooting times were showed statistically significant differences. March group's rooting rate and root length were 15 and 200% better than others. In PGRs experiment by concentration, There was no significant correlation between the control and experiment in terms of rooting rate. However, In the case of root length, IBA 500 mg/L, IBA 250 mg/L and IAA 1,000 mg/L groups were lengthened up to 170% compared to the control group, confirming statistically significant differences. As a result, we recommend treating cuttings with IBA 500 mg/L in March with Hardwood cutting.

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.2955-2960
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• 2007

To control the coating thickness of zinc in the process of continuous hot-dip galvanizing, it is known from early day that the gas wiping through an air knife system is the most effective because of the obtainable of uniformity of coating thickness, possibility of thin coating, working ability in high speed and simplicity of control. But, the gas wiping using in the galvanizing process brings about a problem of splashing from the strip edge for a certain high speed of coating. And, it is known that the problem of splashing is caused mainly by the existence of separation bubble at the neighbor of the strip surface. In theses connections, in the present study, we proposed two kinds of air knife systems having the same expansion rate of nozzle, and the jet structures and coating thicknesses from a conventional and new proposed nozzles are compared. In numerical analysis, the governing equations consisted of two-dimensional time dependent Navier-Stokes equations, standard ${\kappa}-{\varepsilon}$ turbulence model to solve turbulence stress and so on are employed. As a result, it is found that it had better to use the constant rate nozzle from the point view of the energy saving to obtain the same coating thickness. Also, to reduce the size of separation bubble and to enhance the cutting ability at the strip, it is recommendable to use an air knife having the constant expansion rate nozzle.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.11 no.5
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• pp.7-14
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• 2012

We frequently confront with cars interfering into our lane on the ramp. We suffered from serious traffic congestion due to the interfering cars. But the police enforcement has not done actively because it's hard to enforce. In this study, we have evaluated the systems to enforce cutting-in cars through the field test. Generally, the image processing method depends on the weather. To overcome this limitation we proposed a new algorithm combined with section detection method. In the filed test we concluded the results as follows. Whereas the violation detection rate of the general image processing was 58.2%, a new algorithm proposed by this study was 74.5%. And, an error rate enforcing vehicles that do not violate was 0.0%. Also, we can use the existing facilities, such as street light because of compact and lightweight systems which are integrated camera with controller. Therefore, we concluded that it is possible to enforce the interfering Cars using vehicle enforcement systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.87-92
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• 1987

Crease cut pearled baller was studied in relation to product and quality, and processing electricity requirement with various pearling yields. 1. Increasing the pearling rate resulted in increasing broken grain of cut-Polished barley. 2. The range of length/width ratio in cut-polished baller were from 2.09 to 2.13 and those of pearled barley were 1.36, respectively. 3. Cut-polished barley required more electricity than pearled barley at the same polishing rate. As pearling rate increased at first polishing before cutting, total electricity requirement of cut-polished barley reduced significantly.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1212-1217
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• 2003

Fifty-two Holstein cows with different phenotypes of $\kappa$-casein ($\kappa$-CN) and $\beta$-lactoglobulin ($\beta$-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and $80^{\circ}C$ for 2 min. Coagulating properties of heated milk samples measured as rennet clotting time, rate of curd firming and curd firmness at cutting were determined by a Formagraph. Milk samples were analysed for fat and casein. Least squares analyses of data, after adjustments were made for effect of milk casein and fat contents, indicated that although an increase in heating temperatures resulted in less desirable coagulating properties, the effect of milk types was inherent irrespective of heating temperatures. The shortest rennet clotting time (6.06 min), fastest rate of curd firming (5.61 min) and firmest curd (38.05 mm) were obtained from milk with the B variant for $\kappa$-CN and B variant for $\beta$ -LG when preheated at $30^{\circ}C$. It appears that milk bearing $\kappa$-CN B is more resistant to heat perturbation. All milk samples having the $\kappa$-casein AA (milk types AA/AA, AA/AB, AA/BB) did not have a measurable K20 value when preheated at $70^{\circ}C$. This effect was observed for $\kappa$-casein AB (milk types AB/AA, AB/AB, AB/BB) at $75^{\circ}C$ and $\kappa$-casein BB (milk types BB/AA, BB/AB, BB/BB) at $80^{\circ}C$.