• 한국염색가공학회지
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• 제18권2호
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• pp.39-45
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• 2006

The aim of this work is to develop sense-differentiated textiles using Thick-Thin polyester yarn(T-T yarn) with finer than 1 denier mono filament. The ITY(Interlace Textured Yarn) using T-T yarn with various over feed ratios of PET filament was manufactured with different shrinking percentage of core yarn and then the fabrics were woven on the same weaving 100m using ITY produced. The mechanical properties and the handles of the fabrics were examined with KES-FB system suggested by Kawabata. The shrinkage of ITY was increased with decreasing over feed ratio and increased with increasing heat treatment temperature of T-T yarn. The initial elasticity modulus of ITY was decreased with increasing over feed ratio and heat treatment temperature of T-T yarn. The tensile energy of fabrics was decreased with increasing of over feed ratio, but bending rigidity and shear rigidity of fabrics were increased with increasing of over feed ratio of PET filament. The results indicate that the fabric using T-T yarn with finer than I denier mono filament can be used for the purpose of sense-differentiated textile.

• 한국식생활문화학회지
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• 제33권3호
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• pp.268-275
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• 2018

This study examined the effects of Boehmerianivea powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour containing different amounts of Boehmerianivea powder. The instrumental characteristics were examined and sensory evaluations were performed. According to the amylograph data, the composite Boehmerianivea powder-wheat flour samples had increased gelatinization temperatures with increasing Boehmerianivea powder content; whereas the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and the maximum viscosity were reduced. The L, a and b Hunter's color values decreased with increasing Boehmerianivea powder content. In addition to the cooked weight, the cooked volume and turbidity of dumpling shell increased with increasing level of Boehmerianivea powder. In terms of the textural characteristics, the addition of Boehmerianivea powder increased the chewiness, smoothness and adhesiveness. The DPPH free radical scavenging activity increased significantly with increasing content of Boehmerianivea powder (p<0.05). Finally, the results of the sensory properties indicated that 5% Boehmerianivea powder had the highest scores. These results suggest that Boehmerianivea powder can be applied to dumpling shells to achieve high quality and functionality.

• 한국식품영양학회지
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• 제27권3호
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• pp.427-434
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• 2014

This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.

• 한국표면공학회지
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• 제36권5호
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• pp.379-385
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• 2003

The surface morphology, the glossiness and the hardness of Zn-Cr and Zn-Cr-X(X:Co, Mn) alloy electrodeposits were investigated by using chloride bath with EDTA additive and flow cell system. The surface morphology of Zn-Cr alloy and Zn-Cr-Mn alloy changed from fine needle shape crystalline structure to colony structure of fine granular crystallites with increasing current density in the range of 20-100 $A/dm^2$. The surface morphology of Zn-Cr-Co alloy deposited from low Co concentration bath(2.5-10 g/$\ell$) was similar to that of Zn-Cr alloy, while that of Zn-Cr-Co alloy deposited from high cobalt concentration bath was fine granular crystalline structure in the same range of current density. The glossiness of Zn-Cr and Zn-Cr-Mn alloy increased noticeably with increasing current density, while that of Zn-Cr-Mn alloy decreased with increasing Mn concentration of bath in high current density region. The glossiness of Zn-Cr-Co alloy deposited from low Co concentration bath increased with current density while that of the alloy from high Co concentration bath decreased with increasing current density. The hardness of Zn-Cr and Zn-Cr-X alloy increased noticeably with current density.

• 한국전기전자재료학회논문지
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• 제13권8호
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• pp.658-666
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• 2000

Sb and Sb-Fe doped SnO$_2$film resistors were prepared by spray pyrolysis technique. The effects of Sb and Sb-Fe addition on TCR and electrical properties of SnO$_2$film resistors were studied. Also the dependence of electrical properties on the substrate temperature and substrate-nozzle distance was investigated. The Sn-Sb system with 7.9 mol% SbCl$_3$(STO-406) and Sn-Sb-Fe systems with 7.3 mol% SbCl$_3$+7.3 mol% FeCl$_3$(STO-407) and with 3.4 mol% SbCl$_3$+7.7mol% FeCl$_3$(STO-408) were prepared. Both of the systems Sn-Sb and Sn-Sb-Fe represented nonlinearity of TCR with temperature. As the amount of Fe increased TCR was shifted to positive direction. Decreasing Sb or increasing Fe caused resistivity to increase. Also increasing Fe caused the crystallization degree of rutile structure in SnO$_2$film to decrease. The electrical resistivity decreased with increasing substrate temperature The resistivity decreased with increasing substrate-nozzle distance in the ranges from 15 to 25 cm and increased rapidly at the distance over 25cm.

• Structural Engineering and Mechanics
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• 제59권3호
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• pp.431-454
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• 2016

In this paper, the nonlinear static and free vibration analysis of Euler-Bernoulli composite beam model reinforced by functionally graded single-walled carbon nanotubes (FG-SWCNTs) with initial geometrical imperfection under uniformly distributed load using finite element method (FEM) is investigated. The governing equations of equilibrium are derived by the Hamilton's principle and von Karman type nonlinear strain-displacement relationships are employed. Also the influences of various loadings, amplitude of the waviness, UD, USFG, and SFG distributions of carbon nanotube (CNT) and different boundary conditions on the dimensionless transverse displacements and nonlinear frequency ratio are presented. It is seen that with increasing load, the displacement of USFG beam under force loads is more than for the other states. Moreover it can be seen that the nonlinear to linear natural frequency ratio decreases with increasing aspect ratio (h/L) for UD, USFG and SFG beam. Also, it is shown that at the specified value of (h/L), the natural frequency ratio increases with the increasing the values amplitude of waviness while the dimensionless nonlinear to linear maximum deflection decreases. Moreover, with considering the amplitude of waviness, the stiffness of Euler-Bernoulli beam model reinforced by FG-CNT increases. It is concluded that the R parameter increases with increasing of volume fraction while the rate of this parameter decreases. Thus one can be obtained the optimum value of FG-CNT volume fraction to prevent from resonance phenomenon.

• Elastomers and Composites
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• 제51권2호
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• pp.93-98
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• 2016

The composites of EVA/EPDM including aluminum trioxide (ATH) as a fire retardant were manufactured for the purpose of improving low temperature property and flame resistance in the rubbery materials. The ratio of EVA to EPDM didn't affect the flame resistance of the rubber composites. The addition of ATH resulted in increase of the flame resistance. In the evaluation of the cold resistance, the increasing EPDM content showed enhancement of cold resistance in the composites due to increasing low Tg EPDM. It was found out that tensile strengths of the composites showed a maximum value at 100 phr of ATH by reinforcing effect, but a minimum value at 200 phr of ATH owing to slippage between the flame retardant by the external stress. In the measurement of solvent resistance in tetrahydrofuran, the increasing ATH content yielded enhancement of solvent resistance by reducing swelling of the composite, and increasing EPDM content also resulted from increase of the solvent resistance by reduction of polarizability as well as increase of crosslink in the composites.

• 동아시아식생활학회지
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• 제15권6호
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• pp.738-745
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• 2005

This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• 설비공학논문집
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• 제23권11호
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• pp.711-717
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• 2011

In this study, 5 types of PVS(Passive ventilation system) units are made and experimented its ventilation performance, thermal performance according to open rate and hole diameter of perforated aluminum plane. Results are as follows. 1) The ventilation performance increases approximately 50~70% according by the open rate of PVS increasing. Also, the ventilation performance increases about 2%~12% according by the hole diameter of PVS increasing. 2) In winter temperature/pressure condition(in : $20^{\circ}C$, out : $-2^{\circ}C/{\Delta}P$ : 0.2~5.0Pa) the temperature of inflow air decreases according by the open rate of PVS increasing. Heat gain performance decreases 10.1%, 25.6% when open rate increases 3) In the same condition, Heat gain performance decreases 18.3%, 18.8% according by the hole diameter of PVS increasing.