• Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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• 2001.02a
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• pp.6-8
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• 2001

We evaluated the degree of texture through depth of the superconductor core of Bi-Sr-Ca-Cu-O(BSCCO) superconductor tape. The degree of texture was characterized by pole figure analysis, indicating that the degree of texture varied significantly with depth of the superconductor core. It was observed that the degree of texture was higher near the interface than inside the superconducting core. Based on the result of degree of texture, the region near the interface is thought to carry significant current compared to that inside the core.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.14 no.6
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• pp.499-504
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• 2001

We evaluated the degree of texture through depth of the superconductor core of Bi-Sr-Ca-Cu-O(BSCCO) superconductor tape. The degree of texture was characterized by pole figure analysis indicating that the degree of texture varied significantly with depth of the superconductor core. It was observed that the degree of texture was higher near the interface than inside the superconductor core. Specifically, as getting near to the center from the sheath/core interface, the orientation of BSCCO became dispersed from normal direction(ND) which, in turn, resulted in the degradation of <001>-fiber texture. In addition, the <001> texture was non-uniform an, better texture was developed along rolling direction(RD), compared to transverse direction(TD). Microstructural investigation showed that grain alignment was locally degraded by the existence of second phases. I was observed that larger grain size and better texturing were developed near the relatively straight interface compared to those inside the superconducting core. Based on our study, the region near the interface is thought to carry significant current compared to that inside the core.

• Journal of Sensor Science and Technology
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• v.32 no.1
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• pp.10-15
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• 2023

It is well known that polycrystalline ceramics fabricated via the templated grain growth method along a desired crystallographic direction, generally along [001], exhibits enhanced piezoelectric response. Generally, the piezoelectric properties of textured ceramics depend on the degree of texture, as piezoelectric properties peak in single crystals. Therefore, understanding the relationship between the degree of texture and piezoelectric properties is fundamental. Here, we present state-of-the-art textured piezoceramics by focusing on critical issues such as the quality of templates used for texturing and proper evaluation of the degree of texture analysis. The relationship between the degree of texture and its impact on the properties of textured materials is exclusively defined by the Lotgering factor (L.F.) calculated from the X-ray diffraction profiles. Additionally, we show that L.F. is not a suitable indicator of the degree of texture, contrary to previous interpretations. This statement was further supported by the fact that the true degree of texture can be better quantified by the multiples of random distribution. This argument was justified by comparing the quantitative values of the degree of texture obtained from both methods to those of the piezoelectric charge coefficient of textured and random ceramics.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.233-236
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• 1995

This study was carried out to investigate the possibility of improving texture and flavor of Dasik made of pine pollen with waxy rice flour and Angelica gigas leaf powder addition. Pine pollen Dasik was not affected in shape, flavor, texture, taste, melting degree and unpleasant flavor by add of 10％ rice flour. Flavor, texture and melting degree were little bit affected by add of 30％ rice flour but all items got worse with same amount of rice flour addition. Add of Angeleica leaf powder by 10％ improved a little the texture while flavor was decreased.

• Journal of the Korean Ceramic Society
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• v.31 no.4
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• pp.457-463
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• 1994

The growth condition of highly oriented textured diamond film on a (100) Si substrate was investigated as a function of texture orientation. The growth process consisted of biased enhanced nucleation (BEN) and texture growth. The substrate was under the plasma of 6% CH4-94% H2 with negative bias of 200V during the BEN which grounded during the texture growth. The texture orintation changed from <100> to <110> by increasing substrate temperature. The nearly perfect match between textured diamond grains and the Si substrate could be obtained under the condition of <100> texture. The degree of tilt mismatch increased with the increase of deviation of texture orientation from <100>. The degree of twist mismatch appeared to increase abruptly beyond the critical deviation of texture orientation from <100> because the nuclei having the same orientation as the substrate were no more preferred grains for texture formation.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.103-108
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• 1988

Texture Profile Analysis (TPA) on cowpea and mung bean starch gels was performed with the Instron and the effect of the degree of compression on TPA parameters measured. Fracturability was almost independent of the degree of compression. hardness usually increased with increasing compression. Cohesiveness and chewiness decreased for mung bean starch gel as compression increases. Springiness in two starch gels increased a little from 55% to 65% compression and then decreased from 75% to 95% compression. Gumminess for mung bean starch gels decreased steeply from 55% to 75% compression, then it increased moderately up to 95% compression. Since the TPA parameters vary so widely with degree of compression, all TPA measurements should standardize the degree of compression.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.655-660
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• 2002

We examined the quality characteristics and texture of Jokpyuns with chicken and codfish. In proportion to the increase of water addition, the color became lighter and the texture characteristics decreased in So-Jokpyuns, which were prepared with cow feet. The texture and taste had an influence on overall preference of So-Jokpyun. Yongbon-Jokpyun which was prepared with cow feet and chicken was much preferred to So-Jokpyun in the appearance and texture, and showed a similar preference with So-Jokpyun. However, Sodaegu-Jokpyun which was prepared with cow feet and codfish was not preferred to So-Jokpyun in all items including appearance and texture, and the overall preference was remarkably low. Overall preference of Yongbong-Jokpyun and Sodaegu-Jokpyun was greatly related with the preference of taste and flavor. The lightness and the degree of yellow color of Yongbong-Jokpyun were higher and the degree of red color was lower than So-Jokpyun. On the other hand, the results of lightness, degree of red and yellow color in Sodaegu-Jokpyun were opposite to those of Yonsbong-Jokpyun. In case of the hardness, Yongbong-Jokpyun was the lowest and Sodaegu-Jokpyun was similar with So-Jokpyun. Adhesiveness of Yongbong-Jokpyun and Sodaesu-Jokryun was lower than that of So-Jokpyun. There was no difference in the springiness and cohesiveness among 3 kinds of Jokpyun.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1997.03a
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• pp.85-88
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• 1997

The effect of lubrication on the evolution of the cold rolling texture in low carbon steels was studied by X-ray texture measurement. The cold rolling texture was inhomogeneous through the thickness of the rolling sheet. The type and sharpness of the texture through the thickness and the degree of inhomogeneity were found to be dependent on the friction acting between rolls and the rolled materials. The degree of the through thickness inhomogeneities was higher in the specimen rolled without lubrication. The friction acting on the roll surface led to the formation of the Goss-Orientation in the rolling texture.

• Journal of Korea Multimedia Society
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• v.24 no.4
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• pp.538-549
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• 2021

In this paper, we introduce a technique for 360-degree panoramic video streaming with multiple virtual cameras in real-time. The proposed technique consists of generating 360-degree panoramic video data by ORB feature point detection, texture transformation, panoramic video data compression, and RTSP-based video streaming transmission. Especially, the generating process of 360-degree panoramic video data and texture transformation are accelerated by CUDA for complex processing such as camera calibration, stitching, blending, encoding. Our experiment evaluated the frames per second (fps) of the transmitted 360-degree panoramic video. Experimental results verified that our technique takes at least 30fps at 4K output resolution, which indicates that it can both generates and transmits 360-degree panoramic video data in real time.