• 한국식품과학회지
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• 제12권3호
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• pp.209-215
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• 1980

파파이야 라텍스를 $(NH_4)_2SO_4$,분획 및 CM-cellulose column을 통과시켜 두개의 획분으로 분리하고 각 획분 별로 pH 7.0, $60{\sim}90^{\circ}C$에서 열 불활성 실험을 행하고 다음과 같은 열역학적인 자료를 얻었다. 1. fraction I 의 z-value는 $25^{\circ}C$이었고 $70^{\circ}C$에서 활성화 엔탈피 (enthalpy of activation) 89.5 kJ/mol, 활성화엔트로피 (entropy of activation) -44.0 kJ/mol K, 활성화 자유에너지(free energy of activation) 104.6 kJ/mol이었다. 2. fraction II 의 z-value는 $23^{\circ}C$이고 $70^{\circ}C$에서 활성화 엔트로피 -22.0 kJ/mol K, 활성화 자유에너지 104.2 kJ/mol이었다. 3. fraction I과 fraction II를 혼합한 경우의 z-value는 $24.6^{\circ}C$, $70^{\circ}C$에서 활성화 엔탈피 90.9 kJ/mol, 활성화 앤트로피 -38.8 J/mol K, 활성화 자유에너지 104.2 kJ/mol이었다. 4. 조 추출액의 z-value는 $23.2^{\circ}C$이고 $70^{\circ}C$에서 활성화 엔트로피 113.8 kJ/mol, 활성화 엔트로피 22.0 kJ/mol K, 활성화자유에너지 106.2 kJ/mol이었다. 이상의 결과에서 fraction I 이 fraction II 보다 열에 안정하다고 볼 수 있었고 파파이야 라텍스에 있는 단백질 분해 효소의 열 안정성은 주로 fraction I 에 기인하는 것 을 알 수 있었다.

• 대한조선학회지
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• 제21권2호
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• pp.35-42
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• 1984

A line integral is exhibited which has the same value for all paths surrounding the tip of crack in a two dimensional strain field of elastic-plasticc material. Finite element method was used to determine Rice's J-integral value in centrally cracked plate. These numerical J-integral values were compared with corresponding values of reference with low hardening and high yield strength. The J-integral value was also computed for a crack extension and different load condition. For increasing crack length the value of J-integral also increases, this means that the crack is unstable. To prove path independent, three paths were used in the analysis and proved.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2002년도 추계학술대회 논문집(I)
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• pp.72-79
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• 2002

The effects of carbon black on the critical J-value and the surface fracture morpology of the carbon-black filled natural rubbers were investigated. Different kinds of carbon blacks resulted in different critical J-values, surface, and roughness. It was noticed that the critical J-value was almost the same regardless of the length of a pre-crack. In addition, different kinds of carbon blacks resulted in different fracture morphologies, and micro-scale and macro-scale roughnesses. The critical J-value could be linearly expressed by the micro-scale roughness and the macro-scale roughness and it seemed related to the size distribution of carbon black particles. And we also found that the macro-scale ms roughness was more sensitive than the micro-scale ms roughness to the critical J-value by the result of correlation coefficient, r$^2$.

• Journal of Mechanical Science and Technology
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• 제18권6호
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• pp.915-923
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• 2004

This study investigated the fatigue lives and mechanical properties of the carbon black filled natural rubber for the vibration-proof parts of the railway vehicle and automobile. The carbon blacks were one of the sources of crack nucleation and crack propagation in the rubber matrix, like the cementite and the maganese sulfide in iron matrix. Different kinds of carbon blacks resulted in different fatigue lives, critical J-values, and fracture morphologies. It was noticed that the critical J-value remained almost the same regardless of the length of a pre-crack. In addition, different kinds of carbon blacks generated different fracture morphologies, and microscopic and macroscopic roughnesses. The critical J-value has linear relations to the roughness, and it seemed related to the size distribution of carbon black particles. By reviewing all the experi-mental data, we found the factors that were related to the fatigue lives, and the logarithmic value of the fatigue life could be linearly expressed by the combination of the critical J-value and the macroscopic roughness. We also proposed a new estimative equation of fatigue life.

• EDISON SW 활용 경진대회 논문집
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• 제2회(2013년)
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• pp.25-35
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• 2013

The intramolecular magnetic coupling constant (J) values of diradical-based magnet models (S1-S5) were studied using unrestricted density functional theory. The model systems were designed with series of oxoverdazyl radicals (o-Ver(N) and o-Ver(C)) linked through a benzene coupler. They were divided according to either connectivity of the radical (C or N) or geometrical topology (meta- and para-) of benzene coupler. Reasonable relationship was found between spin density distribution and sign of J value. With our results we determined ferromagnetic (positive J value) and antiferromagnetic (negative J value) interactions. J values were also calculated along the twisting movement by the scan of dihedral angles between the radical and the coupler. An overall trend was found as absolute value of J decreased over increasing torsion angles.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1997년도 춘계학술대회 논문집
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• pp.1073-1077
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• 1997

In this paper, we have studied internal quality including chemical compositions, microscopic structure and nonmetalic inclusion of test materials. We have analyzed machining characteristics including tensile strength value, impact value, hardness value etcs. Test materials are usd martensitic heat resisting steel, STR11 and STS420J2. The obtined results are as follows : 1. In analyzing internal quality, STR11 and STR420J2 have typical martensite structure and a minute needle-shaped structure. 2. Tensile strength and reduction of area and hardness value are large STR11 than STS420J2. But elongation impact are smaller STR11 than STS420J2. 3. Fracture surface of tensile speciman is ductile in STR11 and STS420J2.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2004년도 ICCAS
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• pp.1235-1238
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• 2004

Thresholding has been used to reduce the number of gray values in images. Typically, a single threshold value has been used, resulting in two gray level images. Image reduction of one single threshold value, however, may lose too much of the high-frequency edge information. Thus, dynamic thresholding that uses a different threshold for each pixel is preferred instead of using a single threshold value. Dynamic thresholding can preserve high frequency details as well as reduce the size of images. Since it takes long time to perform existing software dynamic thresholding in an embedded system, this paper proposes and implements a circuit by using a FPGA in order to perform a real-time dynamic thresholding,. The proposed circuit consists of two counters, and threshold look-up table, and control unit. The values of two counters determine each pixel position, the threshold look-up table converts each pixel value into other value, and the control unit generates necessary control signals. On arriving from a camera to the proposed circuit, each pixel is compared with its threshold value and is converted into other gray value. An image processing system by using the proposed circuit will be implemented and some experiments will be performed.

• 한국조리학회지
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• 제17권5호
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• pp.231-240
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• 2011

본 연구의 목적은 새송이 버섯을 이용하여 제조한 장아찌의 품질 및 관능특성을 조사하는 것이다. 새송이 버섯을 이용한 장아찌의 수분 함량은 대조군이 72.80%로 가장 높았고, J4가 64.46%로 가장 낮았다. 색도 중 L값은 대조군이 72.80으로 가장 높았고, J4가 31.71로 가장 낮았다. a값과 b값은 이와 반대되는 경향을 나타냈다. 당도, 염도는 대조군이 가장 낮았고, J4가 가장 높았다. pH는 3.67로 대조군과 J1이 가장 낮은 값을 나타냈고, J4가 3.87로 가장 높은 값을 나타냈다. 관능평가 중 정량적 묘사분석 결과, 갈색의 정도, 간장향, 짠맛은 J4가 가장 높았고, 대조군이 가장 낮게 평가되었다. 새콤한 냄새와 새콤한 맛은 대조군인 가장 강하게 평가되었고, J4가 가장 약하게 평가되었다. 기호도 검사 결과 중 향은 대조군이 2.73으로 가장 낮게 평가되었고, 외관, 맛, 텍스처, 전체적인 기호도에서는 간장 25% 첨가군인 J3이 가장 좋게 평가되었다. 이상의 결과로 볼 때, 간장 첨가로 인해 새송이 버섯장아찌의 기호도가 대체적으로 좋게 평가되었으며, 장아찌의 제조 시 간장의 첨가비율이 25% 일 때 기호도가 상승되는 것을 알 수 있었다.

• Journal of applied mathematics & informatics
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• 제22권1_2호
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• pp.361-372
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• 2006

In this paper, we consider the multi-point boundary value problems for one-dimensional p-Laplacian at resonance: $({\phi}_p(x'(t)))'=f(t,x(t),x'(t))$, subject to the boundary value conditions: ${\phi}_p(x'(0))={\sum}^{n-2}_{i=1}{\alpha}_i{\phi}_p(x'({\epsilon}i)),\;{\phi}_p(x'(1))={\sum}^{m-2}_{i=1}{\beta}_j{\phi}_p(x'({\eta}_j))$ where ${\phi}_p(s)=/s/^{p-2}s,p>1,\;{\alpha}_i(1,{\le}i{\le}n-2){\in}R,{\beta}_j(1{\le}j{\le}m-2){\in}R,0<{\epsilon}_1<{\epsilon}_2<...<{\epsilon}_{n-2}1,\;0<{\eta}1<{\eta}2<...<{\eta}_{m-2}<1$, By applying the extension of Mawhin's continuation theorem, we prove the existence of at least one solution. Our result is new.