• KSCE Journal of Civil and Environmental Engineering Research
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• v.4 no.1
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• pp.1-10
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• 1984

This dissertation presents an exact solution for the shearing and normal stresses of an orthotropic plane body loaded by a pairtial-uniform shear load. The solution satisfies the equilibrium and compatibility equations concurrently. An Airy stress function is introduced to solve the problem related to an orthotropic half-infinite plane under a partial-uniform shear load. All the equations for orthotropy must be degenerated into the expressions for isotropy when orthotropic constants are replaced by isotropic ones. The author has evaluated all the equations of orthotropy and succeeded in obtaining exactly identical expressions to the equations of isotropy which were derived independently by means of L'hospital's rule. The analytical results of, isotropy ate compared with the simple results of other investigator. Since a concentrated shear load is a particular case of partial-uniform shear load, all the equations of partial-uniform shear load case are degenerated into the expressions for concentrated load case of isotropy and orthotropy. The formal solution is expressed in terms of closed form. The numerical results for orthotropy are evaluated for two kinds and two different orientations of the grain of wood. The type of wood considered are three-layered plywood and laminated delta wood. The distribution of normal and shearing stresses are shown in figures. It is noted that the distribution of stresses of orthctropic materials dependson the type of materials and orientations of the grain.

• Journal of the Korean Wood Science and Technology
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• v.17 no.3
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• pp.8-19
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• 1989

The proportion of imported wood has been now over 80% of raw materials needed in the wood industry, and therefore, many of studies on the substitution of domestic wood for imported wood and on the increasing the utilization rate of domestic species have been attempted and considered as very important projects to solve. But these trials were practically restricted by several disadvantages of domestic species. such as a small diameter, variety of species, and irregularity of wood physical or chemical characteristics, etc. From a this point of view, this study was carried out to investigate solid wood bending properties of sample trees and then to develop their end uses. The species of sample trees were Pinus densiflora S. et Z., Pinus rigida Mill., and Larix leptolepis Gord. which have large growing stocks but Pinus rigida and Larix leptolepis have not been used well because of their poor qualities. The results obtained were as follows: 1. The optimum conditions for solid wood bending processing of Pinus densiflora, Pinus rigida, and Larix leptolepis are showed in Table 6. 2. The minimum solid-bending radii of Pinus densifjora, Pinus rigida, and Larix ieptolepls were 260mm, 240mm, and 300mm, respectively in steaming treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.109-117
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• 1986

For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with $10.0\%$ of sorbitol, $2.0\%$ of table salt and $0.5\%$ of monosodium glutamate at $5^{\circ}C$ for 10 hours, and then dried at $45^{\circ}C$ for 4 hours. The dried seasoned ark shell was coated with $1.0\%$ sodium alginate solution, dried with cola air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally sterilized up to Fo=6.0 in hot water circulating retort at $121^{\circ}C$ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their duality could be improved by the coating treatment of sodium alginate solution.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Journal of the Mineralogical Society of Korea
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• v.24 no.1
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• pp.19-29
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• 2011

Clay mineral assemblages of core PC25A collected from the northern part of the Aleutian Basin in the Bering Sea were examined in order to investigate changes in sediment provenances and transport pathways. Ages of core PC25A were determined by both Last Appearance Datum of radiolaria (L. nipponica sakaii; $48.6{\pm}2\; ka$) and age control points obtained by the correlations of $a^{\ast},\; b^{\ast}$, and laminated sediment layers with the adjacent core PC23A, whose ages are well constrained. The corebottom age of core PC25A was calculated to be about 57,600 yr ago and core-top might be missing during coring execution. Average contents of smectite, illite, kaolinite, and chlorite during the last glacial period are 11% (5~24%), 47% (36~58%), 13% (9~19%), and 29% (21~40%), respectively. Clay mineral assemblages of the last glacial period are characterized by higher illite and lower smectite contents than those of core MC24 representing the modern values. Illite-rich clay sediments during the warm Early Holocene were transported from the northern part of Alaska continent (Province 1) through the ice-melt waters. During the deglacial period (B${\phi}$lling-All${\phi}$rod) of MIS 2, clay-sized particles seemed to be also transported by ice-melt waters mainly from Province 2 and Province 3 located farther south than Province 1. Higher smectite content during the Last Glacial Maximum is attributed to increased amounts of clay particles from the adjacent Alaska Peninsula (Province 4). From the early to the middle MIS 3, illite and smectite contents decreased, whereas chlorite content increased. With the low sea level standing during MIS 3 the supply of clay sediments from Province 2 and Province 3 was most likely intensified. Changes in clay mineral assemblages of core PC25A located in the northern part of the Aleutian Basin in the Bering Sea are closely related to the change of surface current system caused by sea level variation during the last glacial period.

• Economic and Environmental Geology
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• v.39 no.1 s.176
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• pp.83-93
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• 2006

The Kita-Yamato Trough is characterized by a SW-NE trending narrow graben between the Yamato Bank and the Kita-Yamato Bank in the central East Sea/Japan Sea (ES/JS). Core 20EEZ-1 was obtained in the flat summit of a small ridge from the southwest Kita-Yamato Trough. The sedimentation was mainly controlled by the supply of hemipelgic sediments and substantial tephras from explosive volcanic eruptions of the Quaternary volcanoes. The aim of this study is to reconstruct the tephrostratigraphy from the marine sediments collected from the Kita-Yamato Trough and to provide the atmosphere and ocean conditions during the explosive volcanic eruptions. According to the detailed tephrostratigraphy and lithofacies records, the core sediments were deposited during the last marine isotope stage (MIS) 7. The core consists of four lithofacies, idetified as, oxidized mud (OM), crudely laminated mud (CLM) and bioturbated mud (BM), interbedded with coarse-grained tephra (TP). The major element geochemistry and stratigraphic positions of seven tephra layers suggest that they originated from the Aira caldera in Kyushu area among the Japanese islands (AT tephra; 29.24 ka), unknown submarine volcano in the south Korea Plateau (SKP-I; MIS 3, SKP-II; MIS 4, SKP-IV; boundary between MIS 6 and MIS 5e, SKP-V; MIS 6, respectively), and the Baegdusan volcano in the Korean Peninsula (B-KY1; ca. 130 ka, B-KY2; ca. 196 ka). The absence of tephras originated trom Ulleung Island in core 20EEZ-l suggest that the tephras had not been transported into the Kita-Yamato Trough by atmosphere conditions during the eruptions. On the other hand, the B-KYI and the B-KY2 tephras derived from the Baegdusan volcano were founded in the Kita-Yamato Trough by a presence of prevailing westerly winds during the eruptions. Furthermore, the SKP tephras were characterized by the transport across the air-water interface, causing quickly thrust of raising eruption plumes from subaqueous explosive eruptions. Surface currents may play an important role in controlling the distribution patterns of the SKP tephras to distal areas. The tephrostratigraphic study in the Kita-Yamato Trough provides the important chronostratigraphic marker horizons and the detailed atmosphere and ocean conditions during the explosive eruptions.

• Journal of the Korean Wood Science and Technology
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• v.17 no.1
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• pp.3-11
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• 1989

This study was carried out to investigate the physical and mechanical properties. durability of adhesive bond and paint film for the basic data which were required to determine the suitability as a raw material for furniture the laminated veneer lumber (LVL) with pitch pine (Pinus rigida Mill). The results obtained were as follows; 1) The proper pressing time for making the LVL was over 45 second per milimeter of LVL thickness. 2) The bending strength of the LVL was lower than that of the solid wood but the compressive strength of the LVL was similar to that of the solid wood. The strength increased with the decrease of veneer thickness. 3) The impact bending absorbed energy of the LVL was 0 to 0.3 kg.m/$cm^2$ in the direction of parallel to the grain. The energy of the LVL was lower than that of the solid wood (0.68 kg.m/$cm^2$). 4) In warm water soaking and cold-dry tests, delamination of adhered layers surface crack, swelling, and color change were not found when the hot pressing time was over 45 second per milimeter of LVL thickness. As a result of soak under vacuum test shrinkage in the direction of parallel to the grain was about -1.0 percent and. was about 3.0 percent in the direction of the perpendicular to the grain. 6) The film cacks on the LVL's surface after the wet and cold-dry test were not found at all. 7) In the use of the LVL for interior decoration it was considered that the surface of the LVL be overlaid crossly with fancy veneers of birch and paulownia, etc. This cross overlayirg methods have resulted in few cracks on the fancy veneer.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.

• Journal of the Korean Society of Hazard Mitigation
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• v.1 no.1 s.1
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• pp.139-155
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• 2001

We investigate the vertical velocity models beneath the newly installed broadband seismic network of KMA (Korea Meteorological Administration) by using receiver function inversion technique. The seismic phases are primarily P-to-S conversions and reverberations generated at the two highest impedance interfaces like the Moho (crust-mantle boundary) and the sediment-basement contact. We obtained the teleseismic P-wave receiver functions, which were derived from teleseismic records of Seoul (SEO), Inchon (INCN), Tejeon (TEJ) , Sosan (SOS/SES), Kangnung (KAN), Ulchin (ULC/ULJ), Taegu (TAG), Pusan (PUS), and Ullung-do (ULL) stations. For Kwangju (KWA/KWJ) and Chunchon (CHU) stations, the Moho conversion Ps arrivals and waveforms of radial receiver functions are azimuthally inconsistent and unclear. From the receiver function inversion result, we found that crustal thickness is 29 km at INCN, SEO, and SOS (SES) stations, 28 km at KAN station in the Kyonggi Massif, 32 km at TEJ station in Okchon Folded Belt, 34 km at TAG, 33 km at PUS station in the Kyongsang Basin, 32 km at KWJ station (readjusted station by prior KWA station) included in the Youngdong-Kwangju Depression Zone, 28 km at ULC station in the eastern margin of the Ryongnam Massif, and 17 km at ULL station in the Ullung Island of the East Sea, respectively. The Moho configuration of INCN, SOS, KWJ, and KAN stations show a laminated smooth transition zone with a 3-5 km thick. The upper crusts(${\sim}5km$) of KAN, ULC, and PUS stations show complex structures with a high velocity. The unusually thick crusts are found at the TAG and PUS stations in the Kyongsang Basin compared to the thin (29-32 km) crust of the western part (INCN, SEO, SOS, TEJ, and KWA stations) The crustal thickness beneath Ullung Island (ULL station) shows the suboceanic crust with about 17 km thickness and complex with a high velocity layer of the upper crust, and the amplitudes of Incoming Ps waves from the western direction are relatively large compared to those from othor directions.