• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.12 no.4
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• pp.651-658
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• 2001

A novel multi-section power divider configuration is proposed to obtain wide-band frequency performance up to microwave frequency region. Design procedures for the proposed microwave broadband power divider are composed of a planar multi-section three-ports hybrid and a waveguide transformer design procedures. The multi-section power divider is based on design theory of the optimum quarter-wave transformer. Furthermore, in order to obtain the broadband isolation performance between the two adjacent output ports, the odd mode equivalent circuit should be matched by using the lossy element such as resistor. The derived design formula for calculating these odd mode matching elements is based on the singly terminated filter design theory. The waveguide transformer section is designed to suppress the propagation of the higher order modes such as waveguide modes due to employing the metallic electric wall. Thus, each section of the designed waveguide transformer should be operated with evanescent mode over the whole design frequency band of the proposed microwave broadband power divider. This paper presents several simulations and experimental results of multi-section power divider to show validity of the proposed microwave broadband power divider configuration. Simulation and experiment show excellent performance of multi section power divider.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.22 no.4
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• pp.203-214
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• 2010

This study numerically investigates the wave control of 2-rowed Impermeable Rectangular Submerged Dike(IRSD) with an object of how to control short-period and solitary waves simultaneously based on the Bragg resonance phenomenon that elevates the wave control performance. The boundary integral method using Green formula and the 3-D one-field Model for immiscible TWO-Phase flows (TWOPM-3D) by 3-D numerical wave flume have been used for the numerical predictions for short-period and solitary waves, respectively. These numerical models were verified through the comparisons with the previously published numerical results by other researchers. Through the parametric tests of numerical experiments for short-period waves, an optimum model of 2-rowed IRSD of a lowest transmission coefficient has been found. Furthermore, the performances of 3-D wave control for solitary waves were evaluated for the various free board, crown widths and gap distance between dikes, and have been compared with those of a single-rowed IRSD. Numerical results show that a 2-rowed IRSD with a less cross sectional area than 1-rowed one improves the wave attenuation performances when it is compared to that of single-rowed IRSD. Within the test frequency ranges of the numerical simulations conducted in this study, 2-rowed IRSD with an optimum gap distance shows an outstanding improvement of the wave attenuation up to 58% compared to that of single-rowed IRSD.

• Journal of Life Science
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• v.18 no.4
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• pp.556-564
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• 2008

Response surface methodology was used to monitor the optimization of fermentation conditions for red ginseng wine. A central composite design was applied to investigate the effects of independent variables, fermentation temperature ($X_1$), fermentation time ($X_2$) and initial pH ($X_3$) on dependent variables, physicochemical characteristics and effective ingredients. Alcohol and total sugar content were significantly affected both by fermentation temperature and time. Crude saponin content was greatly affected by fermentation time, and pH was significantly affected by initial pH. Fermentation time and initial pH had a greater effect on ginsenoside content than fermentation temperature. Ginsenoside content increased along with fermentation time and initial pH. We elicited a regression formula for each variable, and superimposed the total optimum points of fermentation conditions for physicochemical characteristics and the effective constituents. The predicted values at the optimum fermentation conditions were at $21{\sim}27^{\circ}C$ for $15{\sim}20$ day in initial pH $4.6{\sim}5.2$.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.31 no.6
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• pp.353-358
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• 2018

In this study, it is describe to an optimization analysis process for the weight reduction of the voltage converter in the electric vehicle charging systems. The optimization design is a technique that finds the optimal material distribution under a given material quantity constraint by combining the design sensitivity with the material properties and the mathematical optimization. Among the topology optimization, a lightweight design is performed by a solid isotropic material with penalization with simple formula and well-convergence. The lightweight design consists of three steps. As a first step, a finite element model for the basic design of the on-board voltage converter was constructed and static analysis was performed on the load. In the second step, the optimum shape is obtained for the lightweight by performing the topology optimization using the solid isotropic material with penalization applying the stiffness coefficient of the isotropic material to the static analysis result. As a final step, impact analysis was performed by applying a half-sinusoidal pulse shape impact load which satisfies the impact test standard of the vehicle-mounted part with respect to the optimum shape. In the topology optimization, the design domain was defined as the mounting bracket area, and the design technology was finally achieved by optimizing the mounting bracket to achieve a weight reduction of 20% over the basic design.

• 한국균학회소식:학술대회논문집
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• 2014.05a
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• pp.21-21
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• 2014

A edible mushroom, Hypsizygus marmoreus is commercially cultivated in Northeast Asia. Japan's annual production is 110,000ton or more. Since 2002, cultivation is expanded in Korea. To investigate the morphological, cultural and microscopic characteristics of Hypsizygus marmoreus, 109 isolates were collected from Korea and other countries. Clamp connection, chlamydospore and arthrospore were present in all tested isolates of H. marmoreus except HYM-002 and HYM-004. Also pilealtrama, gilltrama, basidia, basidiospore and cystidia of fruiting body were no difference among the isolates in the present investigation. Morphological characteristics of fruiting body was that color of pileus was brown and white, irregular as marble, the average size 12~22mm and stipes was $46{\sim}91{\times}6{\sim}10mm$. Isolates HYM-031, HYM-047 and HYM-109 formed grayish-brown pileus with a faint pattern. Molecular analysis with RAPD and ITS rDNA sequence analysis were also performed to check the genetic relationships among H. marmoreus isolates. Based on the RAPD analysis using the URP-PCR, all isolates of H. marmoreus were clustered into large 3 groups but more than 90% showed high similarity. In addition, morphological and geographical differences have been classified as an independent cluster. The brown and white strains enclosed in same cluster. So genetically no significance difference was observed between these two strains. ITS gene sequences of 16 selected isolates which were 640 bp long, were aligned and compared. The similarity in ITS sequence was 94.8 to 99.1% among tested isolates and the H. marmoreus isolates in GeneBank. In conclusion the tested isolates were H. marmoreus. Morphological and molecular observations proved that all tested isolates were belonging to H. marmoreus. For the stable artificial cultivation, composition of optimum media, mature period and light condition were established. Optimal formula of artificial cultivation medium was Douglas sawdust: corn cob: soybean meal: wheat bran = 40:30:15:15. In addition, 7% rice bran and 3% yellow sucrose was the most effective composition for spawn's liquid medium. For the maturation of the isolates was favorable for growing for 20 to 30 days at $25^{\circ}C$ and the LED lights in mixture of white and blue was good for growth period. For effective growth, the temperature, humidity and aeration control in every step was important.

• Journal of Radiation Protection and Research
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• v.6 no.1
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• pp.34-40
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• 1981

The logical development of an optimum structural shielding design and the computation of protective barriers for high energy radiation therapy room, Toshiba 13 MeV. are presented. We obtained following results by comparison in between the precalculating values and actual survey after complete installation of radiogenerating units. 1. The calculating formula for the protective barrier written in NCRP report #34(1970) was the most ideal and economic calculating methods for the construction of barrier and to determine thickness for the meeting requirements of the number of patients of 80-100 in daily treatment. 2. The precalculating values of protective barrier are 5 times more protective than that of actual measurement. It is depending on radiation workload and utilization the datas most sequrely. 3. The dose rate during exposure are 2-10 mR/hr at out of the door and the controll room. 4. The foul smelling and ozone gas production from long exposure of cancer patients cannot be eliminated when the room is ill ventilated.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.167-172
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• 2000

The characteristics of colored rice bread using the extruded HeugJinJu rice were studied to establish the optimum formula for the formation of colored rice bread, giving good loaf volume and sensory quality. The expansion ratio and bulk density were decreased, the break strength was increased as the moisture content was increased at extrusion. The gelatinization of extruded HeugJinJu rice was appropriate at 20% of moisture content. The volume of colored rice bread was decreased as the quantity of adding extruded HeugJinJu rice was increased. The weight and hardness of colored rice bread were not significantly different among the groups. The result of measurement of color difference, L value (lightness) was decreased, a value (redness) was increased and b value (yellowness) was decreased as the quantity of adding extruded HeugJinJu rice was increased. As the results of sensory evaluation, color, taste, texture and overall acceptance of colored rice bread were higher than the control group. The best quality giving color, taste, texture, total preference were observed when the extruded HeugJinJu rice was added at l0%.

• Tunnel and Underground Space
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• v.10 no.4
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• pp.516-525
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• 2000

Recently, the demand for pollution-free demolition work of old reinforced concrete and steel structure has rapidly increased as the redevelopment of urban area has been accelerated. This study deals with linear shape charges for explosive jet cutting on steel structure. We have tested material and shape of steel structure, characteristics of thickness and strength, shape of linear shape charges, type of shape charges, cumulative charges, type of liner, stand-off distance, detonation method. effect of sound and vibration by air blast in explosive jet cutting method. So, We developed linear shape charges in order to take advantage of optimum explosive jet cutting condition. Shape charges were made of PETN explosives. We obtained the experimental formula to decide the amount of explosive needed for thickness of steel structure plate. There are prospects for application of the explosion curving technology under the open space conditions for dismantling the steel structure and steel bridge, scrapped old boats, which are going out of service.

• Korean Journal of Materials Research
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• v.4 no.1
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• pp.117-124
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• 1994

The reduction of saturation magnetization in the Mg-Mn microwave ferrites was achieved by substituting the non-magnetic A1 ion for Fe ion. It is necessary for extending the operation frequencies that there is no change in other properties of the microwave ferrites. The electrical and magnetic properties are characterized where the composition of the ferrites studied was given by the general formula $(MgO)_{1.0}(MnO)_{0.1}(Al_xFe_{1.9-x}O_{2.85}$ with x ranging from 0.1 to 0.4. The saturation magnetization and the ferromagnetic resonance linewidth was decreased by the substituting amount of $Al_2O_3$. The value of coercive field was low enough over the composition of x=O.2 and the high squareness ratio was obtained all over the amount of substitution. It is feasible to select the proper application area with the combination of various properties ; that is, low coercive field, high squareness ratio, optimum saturation magnetization and ferromagnetic resonance linewidth.