• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2000.06a
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• pp.1654-1660
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• 2000

Recently, the regulations from the government and the concerns of people give rise to the interest in exhaust and intake noise of passenger car as much as other vehicles. In these demands, performance prediction software was developed in the previous study. In this study, Robust design was used for improving the noise reduction capacity of intake system with the performance prediction software. On the basis of the existing design, length and radius of each component that was thought to effect to capacity of intake system was selected. At first factors are arranged by using $L_{18}$ table of orthogonal array and then optimum value can be obtained by $L_{16}$ table of orthogonal array.

• Transactions of the Korean Society of Automotive Engineers
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• v.7 no.5
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• pp.121-129
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• 1999

Recently, the regulations from the govemment and the concems of the people give rise to the interest in exhaust noise of passenger car as much as other vehicles. The exact analysis of various mufflers is needed to reduce the level of exhaust noise. In this paper, we propose a design to improve the mufflers capacity by reducing noise of exhaust system combining Taguchi method and fractional factorial design. In order to measure the performance of a muffler, the performance prediction software which is developed by the Dept. of Automotive Engineering at Hanyang University is used. From the current muffler system we select control factors such as lenght and radius of each component that are thought to be effective on capacity of muffler. Factors are arranged using L18, L27 table of orthogonal array and the fractional factorial design for analysis. We find some significant interaction effects using 1/3 fractional factorial design and accomplish the reduction of noise from the muffler.

• Journal of Information Processing Systems
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• v.6 no.4
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• pp.435-452
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• 2010

This paper proposes a novel reversible data hiding scheme based on a Vector Quantization (VQ) codebook. The proposed scheme uses the principle component analysis (PCA) algorithm to sort the codebook and to find two similar codewords of an image block. According to the secret to be embedded and the difference between those two similar codewords, the original image block is transformed into a difference number table. Finally, this table is compressed by entropy coding and sent to the receiver. The experimental results demonstrate that the proposed scheme can achieve greater hiding capacity, about five bits per index, with an acceptable bit rate. At the receiver end, after the compressed code has been decoded, the image can be recovered to a VQ compressed image.

• Structural Engineering and Mechanics
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• v.40 no.2
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• pp.167-190
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• 2011

In order to upgrade the seismic resistibility of structures and enhance the functionality of an isolator, a new base isolator called the multiple trench friction pendulum system (MTFPS) is proposed in this study. The proposed MTFPS isolator is composed of a trench concave surface and several intermediate sliding plates in two orthogonal directions. Mathematical formulations have been derived to examine the characteristics of the proposed MTFPS isolator possessing numerous intermediate sliding plates. By means of mathematical formulations which have been validated by experimental results of bidirectional ground shaking, it can be inferred that the natural period and damping effect of the MTFPS isolator with several intermediate sliding plates can be altered continually and controllably during earthquakes. Furthermore, results obtained from the component and shaking table tests demonstrate that the proposed isolator provides good protection to structures for prevention of damage from strong earthquakes.

• Journal of Powder Materials
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• v.29 no.2
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• pp.123-131
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• 2022

The purpose of this study is to improve the mechanical properties and develop manufacturing technology through self-soluble alloy powder flame spray coating on the surface of a run-out table roller for hot rolling. The roller surface of the run-out table should maintain high hardness at high temperatures and possess high wear, corrosion, and heat resistances. In addition, sufficient bonding strength between the thermal spray coating layer and base material, which would prevent the peel-off of the coating layer, is also an important factor. In this study, the most suitable powder and process for roll manufacturing technology are determined through the initial selection of commercial alloy powder for roll manufacturing, hardness, component analysis, and bond strength analysis of the powder and thermal spray coating layer according to the powder.

• Journal of Soil and Groundwater Environment
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• v.13 no.1
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• pp.43-51
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• 2008

Periodic fluctuation of water levels were analyzed for their causes and effects on groundwater movement. Groundwater levels were monitored from two shallow monitoring wells, G1 and G4, located at a headwater catchment in the Gwangneung Ecohydrological Research Site using pressure transducers with automatic data-loggers by five-minute interval from February to October, 2006. The water table fluctuates on a daily basis with a clear diurnal variation, and the fluctuation amplitude increases with time from the winter to the summer. Results from spectral analysis of water-level data show periodic variations in 24.38 hour and in 12.19 hour, indicating $P_1$ diurnal and $L_2$ semidiurnal tidal components, respectively. The diurnal component of the water level in summer has greater power than that in winter, implying that the water table is affected not only by earth tides, but also by evapotranspiration. Right after rain stops, the power of diurnal component of the water level decreases, indicating that evapotranspiration influences significantly diurnal periodicity. The effects of diurnal and semidiurnal components of the water level range from 0.4 to 4.2 cm and from 0.2 to 0.7 cm, respectively.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.105-119
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• 1976

Sucrose, glucose, starches hydrolyzates and raw starchy materials hydrolyzates were caramelized using various catalysis and the caramel products were analysed, in order to carry out the basic research for the replacement of caramel coloring. The results obtained were summarized as follows. 1. The caramel which was manufactured by sucrose syrup being pH 3.5 adjusted by sulfuric acid showed strong color intensity and hue as well as good stability in the solutions of table salt, tannin and alcohol. 2. The product caramelized from sucrose syrup being pH 9.5 adjusted by sodium carbonate showed very strong color intensity and black color component, and was quite stable in alcohol solution but not in table salt and tannin solutions. 3. The caramel products made from sucrose syrup using ammonium salts of strong acid like $NH_4Cl$ and $(NH_4)_2SO_4$ as catalyst showed strong color intensity and black color component but hazy apparence in solution of table salt, tannin and alcohol. 4. The product caramelized from glucose syrup being pH 9.5 adjusted by sodium carbonate indicated strong color intensity but weak red color component and was transparent in solution of table salt and alcohol but hazy in tannin solution. 5. In glucose caramel using $NH_4Cl$, $(NH_4)_2SO_4$, $(NH_4)_2CO_3$ and $(NH_4)_2SO_3$ as catalyst, $NH_4Cl$ plot was very weak in color intensity and insufficient in red color component but stable in solution of table salt, tannin and alcohol. In the case of $(NH_4)_2CO_3$, $(NH_4)_2SO_4$ and $(NH_4)_2SO_3$ plots, all products were strong in color intensity but little insufficient in red color component. On the stability in solutions, $(NH_4)_2SO_3$ plot was stable in two solutions expect tannin solution, $(NH_4)_2CO_3$ plot was only stable in alcohol solution and $(NH_4)_2SO_3$ plot was only stable in table salt solution. 6. When the acid hydrolyzed starch syrups without neutralization were caramelized using $(NH_4)_2SO_4$ as catalyst, the potato starch hydrolyzate caramel showed higher in color intensity being similar to its of glucose caramel than sweet potato starch hydrolyzate caramel and corn starch hydrolyzate caramel. 7. Dried sweet potato powder, dried acorns powders, the acorns (from Q. serrata THUNB and Q. acutissima CARR.) powders extracted with water for 7 days and with 50% alcohol solution for 24 hrs were hydrolyzed by sulfuric acid in autoclave at $3.5kg/cm^2$ as pressure for 60 mins, and were caramelized using $(NH_4)_2SO_4$ as catalyst. It was supposed that all of those products were poor quality on color and stability in solutions at the viewpoint of food coloring matter.

• YAKHAK HOEJI
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• v.3 no.1
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• pp.11-14
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• 1957

"Kotchujang" is a favorite food among the Korean. "Kotchujang" is a fermented food made from rice, red pepper, table salt, water, and "Maeju". "Maeju" is a fermented Soybean and is the fermentation source for Kotchujang. The freshly prepared Kotchujang is quite hot due to the hot component of red pepper, Capasaicin and it is getting to decrease the hotness resulting to the delicious and milder taste after fermation for some time (one to two months ususally at home). No one studied on this fermentation process on biochemical view-point yet.n process on biochemical view-point yet.

• YAKHAK HOEJI
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• v.4 no.1
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• pp.60-62
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• 1959

We found a fact, when Kochuzang goes on ferment, that capsaicin in Kochuzang breaks down to other substances. And those substances are less hot than original capsaicin. The degradation of capsaicin depends on the concentration of table salt in Kochuzang. Nevertheless, these is rather no difference between a Kochuzang which contains no salt and the other one which contains sufficient salt when we assay them by Electrophotometry. We can explain this contradiction by making an assumption that the degradation might be happened at the acid radical part of capsaicin and not at Vanillyl radical.

• Korean Journal of Applied Biomechanics
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• v.18 no.1
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• pp.11-19
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• 2008

This study was conducted with 8 male table tennis players who won national competitions. Of the subjects, 4 used a racket of penholder grip and 4 used one of shake hand grip, and all of them were right.handers. We analyzed three-dimensional angular characteristics such as angular component, swing trajectory and swing posture related to the racket swing motions of forehand drive and smash in table tennis, and drew conclusions as follows. Racket angle(p<.05) and racket swing angle(p<.01) were significantly different between the two motions. In smash, the back swing posture maintained the racket angle large by holding the racket upright and made the racket swing angle small for high ball speed. In addition, the height of the racket head in back swing posture was also significantly different between the two motions. In phg on impact, the open angle of the long axis of the racket was significantly different between the two motions. This shows that impact was applied a bit behind for giving top spin to the ball. In the back swing of drive, the gradient of the upper body was slightly larger in shg than in phg probably because of the structural difference of the racket grip in the neutral posture.