• Proceedings of the KSME Conference
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• 2000.04a
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• pp.809-813
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• 2000

In this study, screw machining system by use of a rotational tool such as an end-mill or a face cutter with Y axis off-set on a CNC turing center was developed for quick machining. In this system, It was possible to use different tools for different processes, and by off-setting the tool in Y direction by calculated amount it was possible to avoid tool interference problem which could occur within the central area at the end of a tool. In addition, machining a screw with a helix of up to 3 different leads combined and with tapered minor diameter was possible.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.16 no.7 s.112
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• pp.697-703
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• 2006

This article proposes a new technique for the reduction of vibration and noise in the geared system by adjusting the distance between gear shafts. The vibration and noise may be produced by the abnormal force applied to the tooth face. And the force may be the cause of ununiform velocity in the driven shaft. If the velocity is obtained to be uniform by adjusting the distance between shafts. the vibration and noise may be reduced to some extent. In order to review, a dynamic analysis model for the gear train used in a mill turret and a test rig are developed. The velocities in the driven shaft are calculated by dynamic simulations for the model and noises in the test rig are measured with varying of the distance between shafts. The comparison of simulation and test data shows that the distance between shafts at the most uniform velocity has the lowest level of noise.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.711-718
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• 2015

The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube juice, A. aceti concentration, pH, and temperature on acetic acid fermentation were also investigated. Out of these factors, the effects of the initial concentration of jujube juice and inoculation amount of A. aceti were determined to be negligible based on statistical analysis. By employing the face-centered experimental design in RSM, the optimum conditions for acetic acid fermentation were exploited for achieving maximum acidity and acetic acid production. The coefficients ($R^2$) of the derived equations from the response surface regression were 0.71 and 0.78 for acidity and acetic acid production, respectively. The maximum production of acetic acid was expected to be 52.76 mg/mL from 25% jujube extract at $21.75^{\circ}C$ with 7.69% alcohol content.