• Journal of Welding and Joining
• /
• v.31 no.4
• /
• pp.54-61
• /
• 2013

This paper reports mild steel(SPHC) and stainless steel(STS304) sheets commonly used for railroad cars or commercial vehicles such as in the automobile and shipbuilding industries. The sheets are used in these applications, which are mainly fabricated using the shielded metal arc welding(SMAW) of dissimilar materials. It also reports an interesting application of Laser Induced Breakdown Spectroscopy(LIBS) in order to determine the elemental composition diffusion of SPHC and STS304. Arc blow produced by magnetic force during the electric arc welding prevents the formation from a sound weldment. In particular, the mechanical properties of the joint are influenced by not only by geometrical and mechanical factors but also the welding conditions for the arc welded joint. Therefore, the mechanical properties and performance are evaluated by performing a physicochemical component analysis. And they increase in accordance with content of elements and microstructure in mild steel. As results, appropriate range for magnetic fields could be achieved. Therefore, the effect of magnetic force in a butt weld of mild steel plates was investigated by comparing to the measured data.

• International Journal of Vascular Biomedical Engineering
• /
• v.4 no.2
• /
• pp.7-12
• /
• 2006

The present study investigated the effects of the osmotic environment on the rheological properties of erythrocytes and their suspensions. In an iso-osmotic medium, erythrocytes forming a biconcave discocyte under resting conditions, exhibited high deformability. In a low-osmotic medium, the deformability of erythrocytes, which swelled and exhibited a spherical shape, significantly decreased at a high shear stress and the high-shear viscosity of the cell suspension was slightly higher than that of normal blood. Hyper-osmotic stress, however, which caused to form echinocytes, decreased cell deformability but exhibited smaller viscosity in low shear rates than iso-osmotic blood viscosity. These results showed a close relation with the aggregability measurements, in that hypertonic blood showed lower aggregability than the hypotonic and isotonic RBC suspensions. These findings indicate that the physicochemical environment has a strong influence on the rheological properties of the erythrocyte and its suspensions.

• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.205-219
• /
• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.561-568
• /
• 2013

This study was conducted to evaluate the quality characteristics of darae (Actinidia arguta) jelly, a snack for elementary school children, prepared with darae extract. To establish the amount of darae extract (0~4%) that could be added to jelly, the physicochemical sensory characteristics and mechanical properties were measured. As the amount of darae extract increased, the values of L and b were decreased, whereas the a value was increased. Sensory evaluation of the sweetness, taste, flavor, texture and overall acceptability of jelly prepared using 2% darae extract resulted in a high score. Among the mechanical properties, by increasing darae extract only the hardness of the extract was significantly decreased. The results of this study suggest that darae extract can be useful in the production of high quality jelly. Thus, it can be served as a substitute for existing high calorie commercial snacks for children.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.2
• /
• pp.191-198
• /
• 2009

The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.

• Bulletin of the Korean Chemical Society
• /
• v.32 no.4
• /
• pp.1331-1335
• /
• 2011

We report the results of the characterization of Cu oxide thin films deposited by radio frequency (r.f.) magnetron sputtering at different annealing temperatures. The deposited Cu oxide thin films were investigated by scanning electron microscopy, spectroscopic ellipsometry, X-ray diffraction, atomic force microscopy, Xray photoelectron spectroscopy, and contact angle measurements. The thickness of the films was about 180 nm and the monoclinic CuO phase was detected. The $CuO_2$ and $Cu(OH)_2$ phases were grown as amorphous phase and the ratio of the three phases were independent on the annealing temperature. The surface of Cu oxide films changed from hydrophilic to hydrophobic as the annealing temperature increased. This phenomenon is due to the increase of the surface roughness. The direct optical band gap was also obtained and laid in the range between 2.36 and 3.06 eV.

• Korean Journal of Food Science and Technology
• /
• v.16 no.2
• /
• pp.201-205
• /
• 1984

Some physicochemical properties of ginger root (Zingiber officinale) starch were compared with those of cross-linked corn starch. The ginger root starch that contained 23.5% amylose had a water-binding capacity of 99.1% and a B-type X-ray diffraction pattern. The optical transmittance of the ginger root starch suspension increased from $70^{\circ}C$ and showed a similar pattern to cross-linked corn starch. Solubility studies revealed that both ginger root and cross-linked corn starches had low swelling power and solubility in water up to $90^{\circ}C$, and reduced solubility in potassium hydroxide. Brabender amylograph data indicated that the ginger root starch (7%) had a relatively high initial pasting temperature $(81.5^{\circ}C)$ and was stable against heat and mechanical shear, which resembled to the cross-linked corn starch.

• Membrane and Water Treatment
• /
• v.7 no.6
• /
• pp.539-553
• /
• 2016

As a novel hydrophobic monomer, polytetrahydrofuran diacrylate (PTMGDA) was synthesized by the esterification reaction between polyethylene tetrahydrofuran (PTMG) and acryloyl chloride (AC). In situ free radical polymerization reaction method was utilized to fabricate poly (vinylidene fluoride) (PVDF)-PTMGDA-poly(ethylene oxide) dimethacrylate (PEGMA) ulrafiltration (UF) membranes. The performances of PVDF-PTMGDA-PEGMA UF membranes in terms of morphologies, mechanical properties, separation properties and hydrophilicities were investigated. The introduction of the PTMGDA-PEGMA dopants not only increased the membranes' pure water flux, but also improved their mechanical properties and the dynamic contact angles. The addition of the PTMGDA/PEGMA dopants led to the formation of the finger-like structure in the membrane bulk. With the increase concentration of PTMGDA/PEGMA dopants, the porosity and the mean effective pore size increased. Those performances were coincide with the physicochemical properties of the casting solutions.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.138-146
• /
• 1999

Textural properties of the cooked wheat noodles prepared from 5 Korean wheat varieties (Woori, Yeunpa, Allgeuru, Geuru, and Tapdong), and 3 foreign wheat varieties (ASW, WW and DNS) were evaluated by mechanical and sensory analyses, and their correlations to the physicochemical properties of the flours were examined. Cooking loss for noodle was negatively correlated with protein content, and weight increase during cooking showed a positive correlation with damaged starch content. From the mechanical tests, hard wheats (Tapdong and DNS) showed greater values for hardness, chewiness and tensile strength of the noodles than soft wheats. Foreign soft wheats (ASW and WW) showed relatively lower values for these attributes than the Korean soft wheats. Among the mechanical tests, multi-blade compression shear test had better correlations to the sensory characteristics than 10% compression, repeated compression and tensile tests. Among the flour characteristics, protein content was the most determining factor for the textural properties of noodle. Amylose increased the tenderness and slipperiness, but decreased internal firmness of the noodle. The Korean soft wheat noodles showed relatively darker color for the cooked noodle than WW or ASW. From acceptability test for noodle, Geuru was most preferred among the tested wheat varieties.

• Food Science of Animal Resources
• /
• v.37 no.5
• /
• pp.635-645
• /
• 2017

In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase concentration increased, the $L^*$ values of films decreased, but $a^*$ and $b^*$ values increased. All films showed very good barrier properties against UV light. The highest tensile strength was obtained in MDCM-P films containing 3% TGase (p<0.05). The elongation at break values increased with the TGase concentration increasing from 1 to 3%, but decreased at higher enzyme concentration (p<0.05). The addition of TGase altered molecular organization and intermolecular interaction in the film matrix. TGase treated films showed smoother and ordered surface structure and homogeneous and compact microstructure. The results indicated that TGase use can be an effective approach in improving the solubility and mechanical properties of MDCM-P films.