• Bulletin of the Korean Mathematical Society
• /
• v.37 no.1
• /
• pp.85-90
• /
• 2000

On Riemannian manifolds of dimension 4 the Einstein condition is equivalent to the Thorpe condition. In this paper, we construct a few metrics which we Einstein but not Thorpe, and vice versa in dimensions larger than 4.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.31 no.5
• /
• pp.73-85
• /
• 1999

Yield and fracture are separated in the tensile failure of paper. Failure in the machine direction of photocopy paper is contrasted with failure in the cross-machine direction . The ratios of distortion (shape change) to dilatation (volume change) for individual elements at yield and fracture are described. The ratios of distortion to dilatation are measured and compared to predicted values of the strain energy density theory. To evaluate the effect of the angle from the principal material direction on the strain energy density theory. To evaluate the effect of the angle from the principal material direction on the strain energy density factor, samples are prepared from machine direction to cross-machine direction in 15 degree intervals. the strain energy density of individual elements are obtained by the integration of stress from finite element analysis with elastic plus plastic strain energy density theory. Poison's ratio and the angle from the principal material direction have a great effect ion the ratio fo distortion to dilatation in paper. During the yield condition, distortion prevails over dilatation . At fracture, dilatation is at a maximum.

• Korean Journal of Food Science and Technology
• /
• v.13 no.3
• /
• pp.219-226
• /
• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.