• Journal of Adhesion and Interface
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• v.10 no.3
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• pp.117-126
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• 2009

Epoxy/anhydride systems with silica filler were studied to improve the cure behavior and characteristics. To study the curing process of epoxy/anhydride using DSC and a stress rheometer, it was observed that gelation temperature increased by increasing the thermal rate or in high isothermal conditions, while it was observed that the degree of cure at gelation decreased. Thermal stability of the epoxy/anhydride system showed any increment by increasing silica contents, except slight decrease of weight by containing humidity. The epoxy resin cured with 30% of silica filler decreased coefficient thermal expansion (CTE) about 33% to show $40ppm/^{\circ}C$. Specimens filled with 30 wt% of silica showed 60% increase in storage modulus at $30^{\circ}C$ to show 3909 MPa compared with neat resin to 2,377 MPa. Epoxy/anhydride systems with surface treated silica by silane coupling agent decreased storage modulus.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1529-1529
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• 2001

The watercore in apple is very important factor in storage and sorting of fruit. Most consumers tend to prefer the apple included watercore in immediately after harvest, however the watercore causes fruit flesh to brown during storage and lose the worth after all. But it is practically impossible to judge to the naked eye whether an apple has watercore or not. Therefore, the rapid, accurate and non-destructive analysis method for discrimination of watercore should be settled without delay. In this study we attempted the discrimination and quantitative analysis of watercore in apple fruit using near-infrared transmittance spectroscopy ‘Fuji’ apple fruits produced in Kyungpook of Korea was used in this experiment. The watercore content in apple was evaluated by graphic treatment of culled slice sections(10 mm). NIR transmittance spectra were collected over the 500 to 1000 nm spectral region with a spectrometer (Sentronic Co., Germany). The calibration models were carried out by partial least squares (PLS) analysis between NIR spectra data of apples and chemical data of watercore content. The spectra were different in absorbance between apple included watercore and not included one. Apple included watercore had higher absorption band than sample not included one at 732 and 820 nm. The calibration model seems to be accurate to predict the watercore content in apple fruit, the correlation coefficient (R) and root mean square error of prediction (RMSEP) were 0.99 and 0.93%, respectively. This result indicates that the PLSR calibration model by using NIR transmittance spectroscopy could be used for discrimination of watercore in apple fruit.

• Journal of Korea Water Resources Association
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• v.43 no.12
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• pp.1051-1061
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• 2010

This study hydrologically re-analysed the Muskingum channel routing method to represent it as a linear combination of the linear channel model considering only the translation and the linear reservoir model considering only the storage effect. The resulting model becomes a kind of instantaneous unit hydrograph, whose parameters are identical to those of the Muskingum model. That is, the outflow occurs after the routing interval ${\Delta}t$ or concentration time $T_c$, and among the total amount of inflow, the x portion is translated by the linear channel model and the remaining (1-x) portion is routed by the linear reservoir model with the storage coefficient ��$K_c$. The application result of both the Muskingum channel routing method and its corresponding instantaneous unit hydrograph to an imaginary channel showed that these two models are basically identical. This result was also assured by the application to the channel flood routing to the Kumnam and Gongju Station for the discharge from the Daechung Dam.

• Journal of Electrical Engineering and Technology
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• v.8 no.6
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• pp.1424-1430
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• 2013

This paper presents design procedure of the magnetic bearings used for high-speed electric machines and flywheel energy storage systems. Magnetic bearing can be categorized by inner-rotor type and outer-rotor type according to the position of the rotary disc. These two types are applicable based on application environments such as application space, required attraction force, and controllability. Magnetic bearing is generally designed based on the ratio (geometrical coefficient or geometrical efficiency) of pole width to rotor journal radius but proper ratio is only decided by the analysis. This is the difficulty of the magnetic bearing design. In this paper, proper design technology of the inner-rotor type and outer-rotor-type eight pole magnetic bearings is introduced and compared with the FEM analysis results, which verifies the proposed design procedure is suitable to be applied to the design of the magnetic bearings for the industrial applications and flywheel energy storage system.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.107-115
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• 1996

In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory qualify, and water holding capacity were Investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant In each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly higher in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher In SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical gumminess were not significantly correlated.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.238-242
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• 2007

Square root models were developed for predicting the kinetics of growth of Listeria monocytogenes in sesame leaves as a function of temperature (4, 10, or $25^{\circ}C$). At these storage temperatures, the primary growth curves fit well ($R^2=0.898$ to 0.980) to a Gompertz equation to obtain lag time (LT) and specific growth rate (SGR). The square root models for natural logarithm transformations of the LT and SGR as a function of temperature were obtained by SAS's regression analysis. As storage temperature ($4-25^{\circ}C$) decreased, LT increased and SGR decreased, respectively. Square root models were identified as appropriate secondary models for LT and SGR on the basis of most statistical indices such as coefficient determination ($R^2=0.961$ for LT, 0.988 for SGR), mean square error (MSE=0.l97 for LT, 0.005 for SGR), and accuracy factor ($A_f=1.356$ for LT, 1.251 for SGR) although the model for LT was partially not appropriate as a secondary model due to the high value of bias factor ($B_f=1.572$). In general, our secondary model supported predictions of the effects of temperature on both LT and SGR for L. monocytogenes in sesame leaves.

• Journal of Korean Society for Geospatial Information Science
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• v.24 no.3
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• pp.93-101
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• 2016

Reservoir area and reservoir capacity must be evaluated for reservoir management such a water supply, water-purity control and so on. In this paper, the reservoir area and reservoir capacity according to the level of storage range of water(149~156 El.m) could be calculated by using TIN data model of study area, Gyoyeon reservoir, TIN data model was made of DSM which was created by using UAV and GCP survey. From the results of applying the various functions to reservoir area and capacity, reservoir area and reservoir capacity according to the level of storage range of water showed the highest coefficient of determination of 0.97 in fourth-order polynomial, and 0.99 in second-order polynomial, respectively. Thus, it could be expected the efficient reservoir management by estimating reservoir area and capacity curve equation through UAV photogrammetry.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.115-124
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• 1998

This study was carried out investigate hygienic conditions of domestic packing plant for export and the shelf-life by Japanese standards. vacuum packaged chilled port loins provided by five packers(A, B, C, D and E) were transported to Japan in the same condition, Four packers(A, B, C adn d) produced the samples as hygienic as possible and one packer produced loins in the traditional hygienic condition, In TTC(2,3,5-triphenyl tetrazolium chloride) test all samples showed the negative reaction from the date of the quarantine(14 days after slaughtering) to 50 days The numbers of total plate count(TPC) of A, B, C and D packers that were below 108CFU/g until 50 days were accepted by Japanese Standards but TPC of E packer was over 107CFU/g at 30 days. VBN values increased sig-nificantly(P<0.01) in samples of A,B and D packers in the samples of C packer and E packer at 5% and 0.1% level respectively. The pH values of the vacuum packaged chilled pork for export at 14 days after slaughtering were 5.43∼6.00 In sensory evaluation, A, B, C and D packers which improved hygi-enic condition produced the products with good color and appearance. low drip until 40 days storage at $0^{\circ}C$ But as the storage time increase off-flavor occured at 40days in A and D packer and at 50days in B and C packer. In conclusion according to the above results of microbiological physicochemical and sensory evalution the edible periods of Korean vacuum package chilled porks may be estimated to 40∼50 days for the packers who improved hygienic condition and the shelf lives were calculated as 32∼40 days from edible period by a factor of 0.8(safety coefficient) while that of the pork from E packer which was produced in the traditional hygienic condition was estimated to 30 days after slaughtering at $0^{\circ}C$ Therefore the shelf-life of the pork of E packer would be only 24 days.

• Journal of the Korean Electrochemical Society
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• v.9 no.2
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• pp.95-99
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• 2006

Electrochemical properties were studied for a single particle of active material of hydrogen storage alloy $(MmNi_{3.55}Co_{0.75}Mn_{0.4}Al_{0.3})$ and nickel hydroxides $(NiOH)_2$ for the secondary Nickel Metal Hydride (Ni-MH) batteries using the microelectrode, which was manipulated to make electrical contact with an active material particle for cyclic voltammograms (CV) and potential-step experiments. As a result of CV test, it was found that three kinds of hydrogen oxidation peaks at -0.9, -0.75 and -0.65 V and hydrogen evolution peak at -0.98 V for hydrogen storage alloy were separately observed and two kinds of peaks of proton oxidation/reduction at 0.45 and 0.32 V and oxygen evolution reaction (OER) at 0.6 V for nickel hydroxides were also more clearly observed. Furthermore hydrogen diffusion coefficient within a single particle was also found to vary the order between $10^{-9}\;and\;10^{-10}cm^2/s$ over the course of hydrogenation and dehydrogenation process for potential-step experiments.

• Journal of the Microelectronics and Packaging Society
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• v.26 no.4
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• pp.89-94
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• 2019

Glass base sealant is required as a ceramic-ceramic joining material between α-alumina insulation cap and β-alumina electrolyte tube in the development of NaS battery cell package for electrical energy storage system. The fabrication of glass frit by thermal quenching method, phase analysis, particle size analysis, coefficient of thermal expansion and surface roughness according to the glass compositions were analyzed for the fabrication of glass sealing paste for ceramic-ceramic joining. Also, a new evaluation method of the adhesion strength of glass sealant at the small area in ceramic-ceramic joining component was proposed using conventional Dage bond tester that was used to measure the adhesion of solder ball joint.