• Transactions of the Korean Society of Mechanical Engineers A
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• v.34 no.8
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• pp.997-1006
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• 2010

For manufacturing modern cars, so-called multi-materials, such as aluminum alloy with high-strength steels, are used. For obtaining such materials, a new joining method is required to achieve the multi-material design. Mechanical clinching is one of joining methods used to join the dissimilar materials. The objective of this study is to investigate the characteristics of mechanical clinching of Al5052 alloy to high-strength steels (SPFC440, 590, 780). Using FE-analysis and clinching experiment, the joinability of Al5052 alloy to high-strength steel is evaluated by geometrical shape of mechanical clinched joint, such as neck-thickness and undercut. Further, the joint strength is evaluated by performing a single-lap shear test. The upper high-strength steel SPFC780 was not clinched because of the necking of the upper sheet. The joint strength increased with increasing strength of the upper sheet. For the lower high-strength steel sheet, the joinability and joint strength decreased with increasing strength of the lower sheet.

• Atmosphere
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• v.24 no.1
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• pp.49-68
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• 2014

This study analyzed atmospheric conditions for the convergent cloud band (Cu-Cb line) in developing stage and its neighbouring convections formed over the East Sea on 1 February 2012, by using synoptic, satellites data, and WRF numerical simulation output of high resolution. In both satellite images and the WRF numerical simulation outputs, the Cu-Cb line that stretched out toward northwest-southeast was shown in the East Sea, and cloud lines of the L mode were aligned in accordance with the prevailing surface wind direction. However, those of the T mode were aligned in the direction of NE-SW, which was nearly perpendicular direction to the surface winds. The directions of the wind shear vectors connecting top winds and bottom winds of the moist layers of the L mode and the T mode were identical with those of the cloud lines of L mode and T mode, respectively. From the WRF simulation convection circulations with a convergence in the lower layer of atmosphere and a divergence above 1.5 km ASL (Above Sea Level) were identified in the Cu-Cb line. A series of small sized vortexes (maximum vortex: $320{\times}10^{-5}s^{-1}$) of meso-${\gamma}$-scale formed by convergences was found along the Cu-Cb lines, suggesting that Cu-Cb lines, consisting of numerous convective clouds, were closely associated with a series of the small vortexes. There was an absolute unstable layer (${\partial}{\theta}/{\partial}z$ < 0) between sfc and ~0.3 km ASL, and a stable layer (${\partial}{\theta}/{\partial}z$ > 0) above ~2 km ASL over the Cu-Cb line and cloud zones. Not only convectively unstable layers (${\partial}{\theta}_e/{\partial}z$ < 0) but also neutral layers (${\partial}{\theta}_e/{\partial}z{\approx}=0$) in the lower atmosphere (sfc~1.5 km ASL) were scattered around over the cloud zones. Particularly, for the Cu-Cb line there were convectively unstable layers in the surface layer, and neutral layers (${\partial}{\theta}_e/{\partial}z{\approx}=0$) between 0.2 and ~1.5 km ASL over near the center of the Cu-Cb line, and the neutralization of unstable layers came from the release of convective instability.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.379-385
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• 2006

The purpose of this study was to investigate the effects of immersion period after tumbling on the physicochemical properties of boiled pork loin with soy sauce. After the samples were tumbled for 30 min with soy sauce (1.5% salt concentration), they were immersed for 1, 5 or 10 days. Boiled pork loin was cooked at an internal temperature to $75^{\circ}C$. Cooking yields of boiled pork loin were significantly increased with increasing immersion period. The reduction in diameter and thickness for pork loin were significantly decreased with increasing immersion period, but moisture content and water holding capacity were increased. Shear force in the immersed samples after tumbling was significantly lower than in the control. In sensory evaluation color, flavor, texture, and juiciness of boiled pork loin immersed after tumbling should higher ratings than those of control.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.756-762
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• 2011

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.114-120
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• 2009

This study was conducted to determine the effect of feeding complex of wild chrysanthemum powder, probiotics and selenium on meat quality in finishing pigs ($LY{\times}D$). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C diet added 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110 kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test were measured in pork loin. Proximate composition, pH, water holding capacity, cooking loss, shear force and color were no differences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control (p<0.05). Fresh meat of overall acceptance and cooked meat of tenderness, juiciness and overall acceptability in T were significantly higher than the control. Fatty acid compositions of myristic acid, palmitoleic acid, oleic acid, unsaturated fatty acid and monounsaturated fatty acid in T were significantly higher than the control.

• Journal of Korean Tunnelling and Underground Space Association
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• v.22 no.5
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• pp.485-500
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• 2020

Due to various advantages such as small facilities, ease of construction and so on, the grouting technology which is widely used in construction field has developed remarkably compared with the past. However, the efforts to improve the homogeneity of quality, long-term durability and environmental problems have been continued. In recent years, new grouting method has been developed in order to solve problems such as low strength, durability and leaching phenomenon of liquid glass (sodium silicate) grouting material in Korea. A newly developed method integrates the injection material with the ground by the self-healing material of crystallization growth type. For this reason, it is known that improvement of the durability and water quality of the ground, prevention of leaching, and environment friendliness can be expected. The present study applied a newly developed method to test sites and verified its effect such as injection range, improvement effect, waterproofing performance and so on. Standard penetration test, field permeability test, borehole shear test, pressuremeter test and pH test were conducted, and the results were compared between before and after developed method application. As results of tests, the field applicability and improvement effect of developed method were proved to be excellent.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.640-650
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• 2020

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

• Journal of the Korean Association of Geographic Information Studies
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• v.11 no.2
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• pp.38-50
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• 2008

The site-specific seismic responses and corresponding seismic hazards are influenced mainly by the subsurface geologic and geotechnical dynamic characteristics. To estimate reliably the seismic responses in this study, a geotechnical information system (GTIS) within GIS framework was developed by introducing new concepts, which consist of the extended area containing the study area and the additional site visit for acquiring surface geo-knowledge data. The GIS-based GTIS was built for Gyeongju area, which has records of abundant historical seismic hazards reflecting the high potential of future earthquakes. At the study area, Gyeongju, intensive site investigations and pre-existing geotechnical data collections were performed and the site visits were additionally carried out for assessing geotechnical characteristics and shear wave velocity ($V_S$) representing dynamic property. Within the GTIS for Gyeongju area, the spatially distributed geotechnical layers and $V_S$ in the entire study area were reliably predicted from the site investigation data using the geostatistical kriging method. Based on the spatial geotechnical layers and $V_S$ predicted within the GTIS, a seismic zoning map on site period ($T_G$) from which the site-specific seismic responses according to the site effects can be estimated was created across the study area of Gyeongju. The spatial $T_G$ map at Gyeongju indicated seismic vulnerability of two- to five-storied buildings. In this study, the seismic zonation based on $T_G$ within the GIS-based GTIS was presented as regional efficient strategy for seismic hazard prediction and mitigation.

• Applied Chemistry for Engineering
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• v.10 no.3
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• pp.336-342
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• 1999

Various surface treatment techniques can be applied onto the surface of carbon fibers to increase interlaminar shear strength (ILSS). In a commerciaI treatment, first, surface of carbon fiber was oxidized, after that, a sizing agent was coated to improve handleability and adhesion to the matrix. Carbon fiber reinforced composites (CFRC) which is made of these fibers show excellent ILSS but show low vaIues of impact strength In this study, reactive and ductile interphase was introduced between fiber and matrix to increase both the ILSS and impact strength. By using electric conductivity of carbon fibers, flexible polymers which have ionizable group, i.e., MVEMA and EMA, were coated onto the surface (oxidized) of carbon fiber by the technique of electrodeposition. ILSS and impact strength of composites were evaluated according to the surface treatments, i.e., commercial sizing treatment, interphase introduction, and without sizing treatment. Izod impact strength and ILSS of CFRC were simultaneously improved in thc thickness range of $0.08{\sim}0.12{\mu}m$ of MVEMA interphase. Water resistance of the composites was decreased by introducing MVEMA interphase.