• Speech Sciences
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• v.9 no.4
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• pp.215-234
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• 2002

This study is designed for two purposes. The first one is to compare the realization and perception of English contrastive focus between Korean learners of English and native speakers of English. The second purpose is to study the phonological and phonetical features of contrastive focus by examining the results of production and perception experiments. English native speakers' results show that the English contrastive accents are generally accompanied by higher peak heights. The findings agree with the results of Bartels & Kingston (1994). Unlike native speakers of English, Korean speakers seem to be poor at relating the phonetical features of contrastive focus to their actual speech. Korean speakers' results are especially unsuccessful when the contrast is not distinctly grasped through syntactic structure, or when the function words are contrasted. Furthermore, Korean speakers' utterances tend to have pitch accents on every content word, whether the word is contrasted or not.

• Tunnel and Underground Space
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• v.4 no.3
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• pp.261-273
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• 1994

Direct shear tests were carried out on the rock joints and artificial discontinuities to investigate the influence of joint roughness on the shear strength and deformation behaviour. Single direct shear testing apparatus used in experiment was designed and manufactured. Its capacity is 200 tons of shear load, 20 tons of normal load and 50$\textrm{cm}^2$ of maximum shear area. Test samples were cement mortar with artificial discontinuity and sandstone with natural joint. Peak shear strength was increased as joint roughness or normal stress was increased, especially, linearly increased with roughness angle in cement mortar. If joint roughness angle was constant at low normal stress, shear strength was not affected by width and height of joint roughness in cement mortar. Peak shear strengths obtained from tests were larger than the values calculated by Barton's equation, and shear stiffness was increased with joint roughness coefficient.

• YAKHAK HOEJI
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• v.22 no.3
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• pp.157-162
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• 1978

Total organic carbon(TOC) can be determined by means of combustion and flame ionization detector. The principle of string method is that a sample acidified to pH2 and transferred into combustion tube by string is oxidized with air. Another combustion tube method is that organic compounds are oxidized in the combustion tube charged with CuO and cobalt asbestos after the acidified sample is injected directly by microsyringe. Carbon dioxide evolved was reduced under specially treated nickel catalyst and hydrogen, the methane produced was detected by flame ionization detector. Linear relationship was found between concentration and the peak height by the string method. The peak area in the case of combustion tube method is in the range of 1-200ppm. The coefficient of variation by string method was 2.3% and that by combustion tube method was 1.8%. The lower detectable limit was about 10mol. Advantages of the latter are simplicity, sensitivity and reproducibility. TOC in contineous stream can also be determined automatically by means of the string method.

• YAKHAK HOEJI
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• v.27 no.1
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• pp.1-10
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• 1983

Voltammetric deposition and differential pulse anodic stripping (DPASV) of Ge(IV)at a gold electrode was investigated. Germanium (IV) exhibits two stripping peaks by DPASV in sodium borate solution, the first peak at about -1.1v. vs SCE and the second one, in the range of -0.6 to -0.2v. vs SCE. Factors affecting the sensitivity and precision included the nature of working electrode, supporting electrolytes, deposition potential, deposition time, pH, pulse height, voltage scan rate. The relative standard deviation of the measurements of the peak currents, for 100ng/ml Ge(IV), was less than ${\pm}3%$. The detection limit of Ge(IV) was 0.01ng/ml. Percent recovery in the extraction procedure of Ge(IV) from matrices by benzene in c-HCl, followed by back extraction with saturated borax solution, ranged from 96 to 104%.

• Advances in nano research
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• v.15 no.2
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• pp.165-174
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• 2023

The study investigated the effect of geometric structures of nano-patterned surfaces, such as peak sharpness, height, width, aspect ratio, and spacing, on mechano-bactericidal properties. Here, in silico models were developed to explain surface interactions with Escherichia coli. Numerical solutions were performed based on the finite element method and verified by the artificial neural network method. An E. coli cell adhered to the nano surface formed elastic and creep deformation models, and the cells' maximum deformation, maximum stress, and maximum strain were calculated. The results determined that the increase in peak sharpness, aspect ratio, and spacing values increased the maximum deformation, maximum stress, and maximum strain on E. coli cell. In addition, the results showed that FEM and ANN methods were in good agreement with each other. This study proved that the geometrical structures of nano-patterned surfaces have an important role in the mechano-bactericidal effect.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.32-37
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• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.754-760
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• 2004

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

• Proceedings of the KSME Conference
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• 2001.06d
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• pp.54-59
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• 2001

OH radical concentration have been measured in a methane-air partially premixed flames using PLIF. Excitation lines were selected $Q_{1}(6)$ branch, (1,0) band. The system is consisted of Nd:YAG laser, dye laser and frequency doubler to make pump beam for OH radical. On the direct photographs, flame height increases as fuel flow rate and equivalence ratio increase. And on the PLIF images, OH radical is distributed from premixed flame front to nonpremixed flame front through the flame structure with all equivalence ratio. OH overall concentrations increase with equivalence ratio. At the stoichiometric equivalence ratio, the peak of OH radical concentration exists strongly near the inner cone. As equivalence ratio is changed to richer, OH radical distribution goes thinly and the peak is increased as longitudinal direction. As the flow goes to the downstream, OH radical concentration decreases and broadens, because OH radical reacts with another species after OH formation at the initial oxidization. This phenomenon resembles radial distribution. At the l00cc fuel flowrate, the radial peak of OH radical exists from x/R=l.0 to 1.5.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.213-218
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• 1998

The changes in gelatinization patterns of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The transmittance of 0.1% starch suspension was increased rapidly from 60$^{\circ}C$ in raw starch and the starch steeped for 2 days, and increased rapidly from 65$^{\circ}C$ in the starch steeped for 4 and 6 days. As the steeping period increased, the transmittance was decreased at above condition. The gelatinization temperature of the starch measured by differential scanning calorimetry was increased from 62.79$^{\circ}C$ to 63.72$^{\circ}C$ as the steeping period increased. The gelatinization enthalpy reached the maximum in the starch steeped for 4 days. By amylograph, the initial gelatinization temperature was increased from 66$^{\circ}C$ to 84$^{\circ}C$ as the steeping period increased. Peak viscosity was decreased during steeping and the starch steeped for 5 days had no peak viscosity. Peak height after cooling to 50$^{\circ}C$ was increased up to the 4th day and began to decrease. As the steeping period increased, there was much loss of birefringence at higher temperature. The crystallinity by X-ray diffraction disappeared from 65$^{\circ}C$.

• Proceedings of the KIEE Conference
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• 1997.07d
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• pp.1361-1363
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• 1997

Zinc oxide-based MOV was fabricated with $SiO_2$ additive ranging from 0.5 to 4.0 mol%, and the microstructure and electrical characteristics were investigated. $Zn_2SiO_4$ phase formed by $SiO_2$ additive was distributed at ZnO grains, grain boundaries, and multiple grain junctions. As the content of $SiO_2$ additive increases, average grain size decreased from 40.6 to $26.9{\mu}m$ due to the Pinning effect by $Zn_2SiO_4$ at grain boundaries Breakdown voltage and nonlinear exponent increased, and leakage current decreased in the range of $11.2{\sim}6.14{\mu}A$ with an increasing $SiO_2$. Donor concentration and interface state density decreased, and barrier height increased in the range of $0.71{\sim}1.04eV$ with an increasing $SiO_2$. While, as the content of $SiO_2$ additive, apparent dielectric constant decreased, peak frequency of dissipation factor decreased in the range of $6.45{\times}10^5{\sim}3.00{\times}10^5Hz$, and dissipation peak was $0.31{\sim}0.22$ at Peak frequency.