• Journal of Welding and Joining
• /
• v.20 no.6
• /
• pp.830-837
• /
• 2002

This study investigated variations of micro-structures and mechanical properties of Ti / STS321L joint with various bonding temperature and time using brazing method. According to increasing bonding temperature and time, it was observed that the thickness of their reaction layer increased due So increasing diffusion rate and time. From the EPMA results, Ti diffused to the STS321L substrate according to increasing bending time to 30min. Hardness of bonded interface increased with increasing bonding temperature and time due to increasing their oxides and intermetallic compounds. XRD data indicated that Ag, Ag-Ti intermetallic compounds, TiAg and $Ti_3Ag$ and titanium oxide, $TiO_2$ were formed in interface. In tensile test, it was found that the tensile strength had a maximum value at the bonding temperature of $900^{\circ}C$ and time of 5min, and tensile strength decreased over bonding time of 5min. The critical thickness of intermetallic compounds was observed to about $30\mu\textrm{m}$, because of brittleness from their excessive intermetallic compounds and titanium oxide, and weakness from void.

• Journal of the Korean institute of surface engineering
• /
• v.36 no.2
• /
• pp.155-160
• /
• 2003

The effect of the temperature, current density and deposit time on hard chromium deposition in trivalent chromium bath was investigated. Cathode current efficiency increased with increasing current density. Increasing bath temperature from $20^{\circ}C$ to $50^{\circ}C$, chromium deposits were produced in higher current density and the maximum current efficiency was increased. At the plating conditions of $40^{\circ}C$, $30A/dm\m^2$, the deposition thickness increased in proportion to increasing electrolysis time The rate is$ 90\mu\textrm{m}$/hrs. for 2 hours. Microhardness of chromium deposits increased with increasing bath temperature and decreasing current density, and it was constant with electrolysis time. All of bath conditions, microstructure of chromium deposits has nodular structure with some cracking pattern and nodule size increased with increasing deposit thickness.

• Journal of the Korean Graphic Arts Communication Society
• /
• v.23 no.2
• /
• pp.1-14
• /
• 2005

Generally, printing inks are composed of pigment, vehicle and additive. Among others, the vehicle transfers the pigment to substrate and then binds it on the surface. So, rheological properties of the vehicle are an important factor which has influence on printability. Thus, in this study, rheology of the vehicle was investigated by using rotational rheometer according to molecular weight of resin. Also, emlusion rheology of water in oil type and its microstructure were examined with increasing the shear rate. Consequently, the following results were obtained: (1) By viscometric flow test, zero shear viscosity and shear thinning index of vehicle increased with increasing the molecular weight of resin. (2) By relaxation and creep test, relaxation time and retardation time of vehicle increased with increasing the molecular weight of resin. (3) By frequency sweep test, crossover point of vehicle increased with increasing the molecular weight of resin. (4) G' and G" of emlusions increased with increasing the molecular weight by amplitude sweep test. (5) The shape of water drop in emlusions was changed to the capillary tube.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.2
• /
• pp.99-108
• /
• 2016

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.5
• /
• pp.781-788
• /
• 2008

This study was conducted to investigate the quality of white pan breads as affected by various concentration of Cordyceps powder. Breads were prepared by addition of 0, 1, 2 and 3% of Cordyceps to flour of basic formulation. The moisture content of white pan breads decreased with increasing Cordyceps powder concentration. The pH of white pan breads also decreased with increasing Cordyceps powder concentration. In color values, with increase of Cordyceps powder concentration, L value decreased and a value increased in the crumb. The weights of breads cooled decreased with increasing Cordyceps powder concentration. The volume and height of dough decreased with increasing Cordyceps powder concentration. However, the specific volume and yield of dough were not significantly different among groups. The baking loss rate was higher in the breads with Cordyceps powder than in the control. In the texture characteristics, hardness and chewiness of breads significantly increased with increasing Cordyceps powder concentration and adhesiveness increased. In the sensory evaluation, when compared to the control, the breads added to 1% of Cordyceps powder was superior to in color and flavor, while was similar to texture and taste.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.5
• /
• pp.407-417
• /
• 2016

Effects of resistant starch as a functional substitute on the quality of Yukwa were determined. Replacement ratios of resistant starch were 2, 4, and 6% of glutinous rice flour. Regarding pasting properties of Yukwa dough replaced with resistant starch, initial pasting temperature significantly increased and peak viscosity significantly decreased with increasing resistant starch. The moisture contents of bandegi and Yukwa base replaced with resistant starch were higher than that of the control. The expansion ratio of Yukwa base replaced with resistant starch significantly decreased with increasing resistant starch, and there were no significant differences in the oil absorption ratio. Lightness (L) of Yukwa base replaced with resistant starch increased significantly with increasing resistant starch. Appearance of Yukwa base replaced with resistant starch showed a shortened length and increased width with increasing resistant starch, and cross-section showed an oval shape, fine air cell distribution, and increased outer layer thickness. Hardness and peak number increased significantly with increasing resistant starch. The overall acceptability of Yukwa base replaced with 6% resistant starch was the highest among the samples, but the result was not significant. The above results show that resistant starch substitution in Yukwa improved the texture and further could improve health functionality due to its dietary fiber content. Resistant starch was appropriate as a 6% replacement for glutinous rice flour in Yukwa.

• Journal of applied mathematics & informatics
• /
• v.28 no.5_6
• /
• pp.1171-1184
• /
• 2010

In this paper, by using fixed point theorems in cones, the existence of positive solutions is considered for nonlinear m-point boundary value problem for the following second-order dynamic equations on time scales $({\phi}(u^{\Delta}))^{\nabla}+a(t)f(t,\;u(t))=0$, t $\in$ (0, T), $u(0)=\sum\limits^{m-2}_{i=1}a_iu(\xi_i)$, $\phi(u^{\Delta}(T))=\sum\limits^{m-2}_{i=1}b_i{\phi}(u^{\Delta}(\xi_i))$, where $\phi$ : R $\rightarrow$ R is an increasing homeomorphism and positive homomorphism and ${\phi}(0)=0$. In [27], we obtained the existence results of the above problem for an increasing homeomorphism and positive homomorphism with sign changing nonlinearity. The purpose of this paper is to supplement with a result in the case when the nonlinear term f is nonnegative, and the most point we must point out for readers is that there is only the p-Laplacian case for increasing homeomorphism and positive homomorphism due to the sign restriction. As an application, one example to demonstrate our results are given.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.3
• /
• pp.345-352
• /
• 2008

This study investigated the utilization of tofu stake with turmeric manufacture by analyzing its effects on quality characteristics and shelf-life of tofu made with 0.5 CT(0.5% turmeric power), 1.0 CT(1.0% turmeric power), 1.5 CT(1.5% turmeric power), and 2.0 CT(2.0% turmeric power) in comparison with those ST(standard), In color lightness tofu stake springiness decreased with increasing turmeric power content, while cohesiveness was higher than ST. The gumminess of tofu stake decreased with increasing turmeric power content, while brittleness was higher than ST. Water content of turmeric power tofu stake was higher than ST. Weight of tofu stake increased with increasing turmeric power content, while cooking loss decreased with increasing turmeric power content. Thiobarbituric acid content of turmeric power tofu stake decreased with increasing turmeric power content. For overall acceptability, $0.5{\sim}1.0%$ turmeric power tofu stake attained the highest score.

• Journal of the Korean housing association
• /
• v.24 no.3
• /
• pp.9-18
• /
• 2013

This paper aims to investigate the design characteristics of a single housing block which is increasing in urban areas. For the analysis, all cases of single block housing in Daejeon metropolitan city were gathered into a database. Main concerns were on the location and the physical characteristics. The results of this study were as follows; 1) single block housing has been increasing both in the new developed areas and the existing urban areas 2) their location has shifted from residential districts to semi-residential and commercial districts. For this reason, the size and density has been increasing 3) the slab block with the hall type and the exterior corridor type were general in residential districts, diverse ones, however, including the point tower type were increasing with unusual circulation types such as central corridor, central core, double corridor, and mixed type in semi-residential and commercial districts 4) there were 5 types of access systems, and especially the street access and the piloti access were increasing, which were related with the high density.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.271-279
• /
• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.