• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.209-215
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• 1980

Proteases from papaya latex were partially purified by ammonium sulfate precipitation and separated into two fractions (Fraction I and II ) by carboxymethyl cellelose column chromatography. Each fraction, mixture of the two fractions, and crude extract of the papaya latex at pH 7.0 were inactivated at the range of $60{\sim}90^{\circ}C$ and thermal properties of the enzymes were investigated. In the thermal inactivation of fraction I, the enthalpy of activation was 89.5 kJ/mol; the entropy of activation, -44.0 J/mol K; the free energy of activation, 104.6 kJ/mol; z-value, $25^{\circ}C$. For fraction II, the enthalpy of activation was 96.5 kJ,/mol; the entropy of activation, -22.0 J/mol K; the free energy of activation, 104.0 kJ/mol; z-value, $23^{\circ}C$. For the mixture of fraction I and II, the enthalpy of activation was 90.9 kJ/mol; the entropy of activation, -38.8 J/mol·K; the free energy of activation, 104.2 kJ/mol; z-value, $24.6^{\circ}C$. For crude extract, the enthalpy of activation was 113.8 kJ/mol; the entropy of activation, 22.0 J/mol·K; the free energy of activation, 106.2 kJ/mol; z-value, $23.2^{\circ}C$. It was indicated that the fraction I was more heat-stable than the fraction II and this suggested that the thermal stability of the proteases in papaya latex is probably due to the fraction I.

• Bulletin of the Society of Naval Architects of Korea
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• v.21 no.2
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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.

• Proceedings of the KSR Conference
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• 2002.10a
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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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• v.18 no.6
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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.

• Proceeding of EDISON Challenge
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• 2013.04a
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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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• v.47 no.1
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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.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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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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• 2004.08a
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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.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.231-240
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• 2011

The purpose of this study is to investigate the quality and sensory characteristics of Jiangachi produced with king mushrooms. The moisture content of Jiangachi made from king mushrooms was 72.80% for CON, which was highest, while J4 was 64.46%, which was lowest. In color value results, CON showed the highest L value of 72.80 and J4 showed the lowest value of 31.71. However, the amount of a and b value showed the reverse results. CON showed the lowest sugar content and salinity, whereas J4 showed the highest among the two of them. For PH result, CON and J1 showed the lowest value while J4 showed the highest value of 3.87. According to the results of QDA, J4 showed the strongest brown color intensity, soy sauce flavor, salty taste, and CON showed the weakest of them. CON showed the strongest sweet flavor and sweet taste, whereas J4 showed the weakest. According to the result of acceptance test, CON showed the lowest scent, and for appearance, taste, texture, and overall quality, J3 that contains 25% of soy sauce showed the best results. In conclusion, Jiangachi made with king mushrooms got a high preference when added with soy sauce, and the preference has increased with 25% of soy sauce.

• Journal of applied mathematics & informatics
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• v.22 no.1_2
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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.