• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.20 no.6
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• pp.555-560
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• 2007

This paper describes the results of a study on the sealing integrity of polymer housed surge arrester based on the thermal mechanical test. The polymer housed surge arrester employs silicone insulating materials for its housing, instead of the conventional porcelain housing. The polymer housed surge arresters exhibited the highest sealing integrity because it is not air volume between the FRP(fiber reinforced plastics) module and the silicone housing. In accordance, the sealing integrity of station class surge arresters is investigated with moisture ingress test. And, the influence of sealing integrity was evaluated through such as measurement of the deflection, reference voltage, leakage current. In electrical characteristics, reference voltage decreased in the range of $16.45{\sim}16.15\;kV$ with after thermal mechanical test. In contrary, despite the continued moisture ingress, the polymer housed surge arresters exhibited almost the same leakage current value and the resistive leakage current has risen slightly. As a results, It was thought that the polymer housed surge arresters shows good stability with sealing integrity.

• Magazine of the Korean Society of Agricultural Engineers
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• v.23 no.3
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• pp.96-104
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• 1981

In order to investigate the characteristics of the shear strength of the unsaturated cohesive soils which has mean characters of sand and clay widely used for banking, I selected soil samples from An-sung district and, against it, performed direct shear test and unconfined compression test changing grain size, compaction energy and moisture content and also performed triaxial compression test under optimum moisture content. The results are as follows; 1.As the passing percent of the No. 200 sieve increased from 23.6% to 56.1%, cohesion increased from 0. 202kg/cm2 to 0. 398kg/cm2 under the direct shear test and from 0.38 kg/cm2 to 1. 05kg/cm2 under the tria4al compression test, internal friction angle decreased from 44. 78$^{\circ}$ to 34. 34$^{\circ}$ under the direct shear test and from 31. 88$^{\circ}$ to 13. 31$^{\circ}$ under the triaxial compression test. 2.Cohesion showed it's maximum value around OMC and internal friction angle showed a tendency to increase according to the decrease of water content but it's increasing ratio was relatively slow. 3.Decreasing ratio of cohesion and internal friction angle was relatively sensitive according to the decrease of compaction energy. 4.The smaller of the vertical stress and the coarser of the grain size of samples, changing of the volume showed a tendency to increase and as the increase of water content, the shear displacement (dh) at failure shear stress ($\tau$f) showed maximum and the $\tau$f-dh curve was gentle. 5.To synthesize the results of the direct shear test and the triaxial compression test, cohesion showed higher under the triaxial compression test and internal friction angle showed a tendeney to appear higher under the direct shear test. It seems that we can get correspondent results by removing the side friction of mold with soils and adjusting the vertical stress and shearing speed under the direct shear test.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.263-271
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• 2011

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

• Proceedings of the Korean Geotechical Society Conference
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• 2009.03a
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• pp.792-797
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• 2009

The stress-strain characteristics of compacted bentonite are investigated using experimental triaxial compression test by Hoek-cell. Special attention given to various dry density and water absorption ratio. Based on the test results, it is shown that the stress-strain relationship of compacted bentonite is highly influenced by dry density and water absorption ratio. Also, characteristics of Bentonite is similar to the clay rather than sand. Strength of compressed Bentonite increases with higher dry density. It shows maximum strength value, if in a same condition with dry density and constrain pressure. So we determine that value as the optimistic moisture contents for the maximun strength of compressed Bentonite.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.635-640
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• 2009

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.178-187
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• 2016

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.100-111
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• 2016

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.

• Journal of Environmental Science International
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• v.31 no.10
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• pp.869-881
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• 2022

In this study, a field study was conducted to investigate the relationship between high-resolution remote images and the volumetric moisture, and the number of compaction. Changes in the shape of the surface and soil moisture content were observed and correlated with the number of compactions using roller equipment. As the compaction is repeated, the surface is flattened and the terrain curvature decreases and converges to zero. In particular, the tangential curvature changes as the number of compactions increase. Due to soil compaction, the vegetation index changed from a positive to a negative value, and most of the test site area was homogenized with a negative index. This suggests a decrease in porosity and an increase in volumetric water content associated with increasing soil compaction. Soil moisture, measured using a frequency domain reflectometry(FDR) sensor, tends to increase proportionately with the number of vibration compactions, but the correlation between the number of compactions and soil moisture is unclear. This study suggests that while it is necessary to consider the reproducibility of the experiments performed, the compaction quality of the soil can be evaluated using high-resolution terrain factors and soil moisture.

• International Journal of Highway Engineering
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• v.10 no.2
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• pp.69-79
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• 2008

This study presents the test results on the performance and the moisture retaining ability of semi rigid pavement using the moisture retaining grouting. The two kinds of the grouting materials were used for the Laboratory tests. The method of the tests includes the compression(3 hours and 7 days) and flexural strength(7 days) varying the P lot flow values. The test results show that the variation of the P lot value has no great effects on the strength, however, the different strength was found as the different grouting materials were used. The performance of the semi rigid pavement was evaluated varying the air void ration of the base asphalt pavement. The test results show that the flexural strength of the semi rigid pavement increases with increasing the air void of the base asphalt pavement so that the flexural strength of the semi rigid asphalt pavement can be effected by the air void of the base asphalt pavement. The moisture retaining tests were conducted and compared in the field the comparisons were made with the dense grade asphalt pavement and the semi rigid asphalt pavement with and without spraying the water. The difference of the temperature of the semi rigid pavement with the spraying water has recorded $11^{\circ}C$ when it compared with the dense grade asphalt pavement and $4^{\circ}C$, when it compared with the semi rigid pavement without the spraying the water. It can be seen that decrease the temperature of the pavement by the moisture retaining ability from the semi rigid pavement.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.