• Proceedings of the KIEE Conference
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• 1993.07b
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• pp.1134-1136
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• 1993

The mean grain size of sample decreases with increasing the addition of $Al_2O_3$ in the basic composition of YIG. It is mean that the addition of $Al_2O_3$ is helpless the development of magnetic properties in YIG garnet, considering the relation of ${\mu}{\propto}D^{1/3}$. To increase addition of $Al_2O_3$ decreased the area of hysterisis loop. It is known that the addition of $Al_2O_3$ is help the development of magnetic properties in YIG garnet, considering the relation of loss component factor and the area of hysterisis loop. As a results, sample with the addition of $Al_2O_3$ 0.5 mol % among the fabricated samples is must effective in the magnetic properties of YIG Garnet.

• Journal of Welding and Joining
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• v.26 no.1
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• pp.76-82
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• 2008

The effect of Nb addition on the precipitation and precipitate coarsening behavior was investigated in Ti and Ti + Nb steel weld HAZ. A dilatometer equipped with a He-quenching system was used to simulate the weld thermal cycle. Compared to $TiC_yN_{1-y}$ precipitate in a Ti containing steel, $Ti_xNb_{1-x}C_yN_{1-y}$ complex particle with addition of Nb is precipitated in a Ti + Nb containing steel. Meanwhile, precipitate coarsening occurred more easily in Ti + Nb steel, which may be because the high temperature stability of $Ti_xNb_{1-x}C_yN_{1-y}$ complex particle is deteriorated by the Nb addition.

• Journal of The Korean Society of Grassland and Forage Science
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• v.15 no.4
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• pp.285-290
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• 1995

This experiment was conducted to investigate the effects of wheat bran addition on the fermentative quality and dry matter digestibility(Dh4D) of rye silage. This hexbage was ensiled by the conventional methods in small glass silo of 0.82 liter with addition of wheat bran of 0%, 5%. 01%, and 15%. mpectivery.The samples of rye silage were determined the pH, lactic acid, acetic acid and butyric acid. The DMD was evaluated by pepsin-cellulase technique method. The energy values (total digestible nutrients. TDN : digestible energy, DE : metabolizable energy, ME) were calculated by DMD. The results obtained were as follows : 1. The pH and butyric acid of rye silage were reduced with increasing of wheat bran addition, but the contents of lactic acid and total acid were increased. 2. TDN, DE and ME were increased with high rate of wheat bran addition. 3. Regression equation and correlation coefficients between Flieg's score(X) and DMD(Y) of silage were Y =48.7+0.157X(r=0.917, p<0.01). 4. Regression equation and correlation coefficients between level of wheat bran(X) and Flieg's score(Y) of silage were Y= 18.3+5.56X(r=0.929, p<0.01).

• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• Journal of Korean Ophthalmic Optics Society
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• v.18 no.4
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• pp.399-404
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• 2013

Purpose: This study was to analyse the changes of refractive error and addition in progressive eyeglasses lens wearers. Methods: Data of 244 subjects who have been prescribed progressive eyeglasses lenses were used for analysis. The range of age was between 43~69 old years and they visited the optical shop in Gwangju metropolitan city from 2003 to 2013. According to the refractive state and age, The changes of refractive error and addition was analysed respectively. Results: The changes of distance refractive power by refractive error was showed +0.10 D in emmetropia, +0.07 D in myopia, +0.23 D in hyperopia (p=0.000). The change of addition was showed +0.22 D in emmetropia, +0.29 D in myopia, +0.17 D in hyperopia (p=0.000). The changes of distance power and addition by age was +0.08 D distance refractive power, +0.30 D addition in the group of 40~49 old years, +0.17 D distance refractive power, +0.20 D addition in the group of 50~59 old years and +0.15 D distance refractive power, +0.14 D addition in the group of 60~69 old years (p=0.046, p=0.006). Conclusions: The changes of refractive error and addition of progressive eyeglasses lens wearers in all refractive state and age were gradual increase in the direction (+) diopter.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.40-51
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• 2013

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.99-102
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• 1971

These experiment were conducted to study the effects of various nitrogen sources and inorganic salts upon the growth of Saccharomyces rouxii T-9, and the results obtained were as follows: 1) The strain showed the most rapid growth in the case of 2.5 to 5.0% addition of peptone as an organic nitrogen source, and 1.0% addition of $(NH_4)_2HPO_4$ as an inorganic nitrogen source respectively to the media containing no NaCl. 2) Its growth was the most rapid in the case of 1.5% addition of yeast extracts as an organic nitrogen sources, and 5% addition of urea as an inorganic nitrogen source respectively to the media containing 20% of NaCl. 3) Its growth was the most rapid in the case of 1% addition of $NaNO_3$ as an inorganic salt to the media containing no NaCl, while to the media containing 20% or 26% of NaCl its growth was more rapid in the case of 5% addition of $NaNO_3$ than 1% addition. 4) Its growth was more rapid in the case of 0.5% addition of $MgSO_4\;and\;CaCl_2$ respectively to the media containing 20% of NaCl than to the media containing no NaCl, and was rapid in the case of 1% addition of $MgCl_2$ to the media containing 26% of NaCl.

• Corrosion Science and Technology
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• v.4 no.4
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• pp.121-129
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• 2005

Basic design concept of the future steel structure requires environmental compatibility and maintenance free capability to minimize economic burdens. Recent trends in alloy design for advanced weathering steel include addition of various alloying elements which can enhance formation of stable and protective rust layer even in polluted urban and/or high $Cl^{-}$ environment. The effects of Ca, Ni, W, and Mo addition on the corrosion property of Ca-modified weathering steel were evaluated through a series of electrochemical tests (pH measurement and electrochemical impedance spectroscopy: EIS) and structural analysis on rust layer formed on the steel surface. Ca-containing inclusions of Ca-Al-Mn-O-S compound are formed if the amount of Ca addition is over 25 ppm. Steels with higher Ca content results in higher pH value for condensed water film formed on the steel surface, however, addition of Ni, W, and Mo does not affect pH value of the thin water film. The steels containing a high amount of Ca, Ni, W and Mo showed a dense and compact rust layer with enhanced amount of ${\alpha}-FeOOH$. Addition of Ni, W and Mo in Ca-modified weathering steel shows anion-selectivity and contributes to lower the permeability of $Cl^{-}$ ions. Effect of each alloying element on the formation of protective rust layer will be discussed in detail with respect to corrosion resistance.

• Corrosion Science and Technology
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• v.15 no.4
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• pp.171-181
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• 2016

In this work, synergistic corrosion inhibition effect of nitrite and 3 kinds of ethanolamines on ductile cast iron using chemical and electrochemical methods was evaluated. This work attempts to clarify the synergistic effect of nitrite and ethanolamines. The effects of single addition of TEA, DEA, and MEA, and mixed addition of nitrite plus TEA, DEA or MEA on the corrosion inhibition of ductile cast iron in a tap water were evaluated. A huge amount of single addition of ethanolamine was needed. However, the synergistic effect by mixed addition was observed regardless of the combination of nitrite and triethanolamines, but their effects increased in a series of MEA + nitrite > DEA + nitrite > TEA + nitrite. This tendency of synergistic effect was attributed to the film properties and polar effect; TEA addition couldn't form the film showing high film resistance and semiconductive properties, but DEA or MEA could build the film having relatively high film resistance and n-type semiconductive properties. Moreover, it can be explained that this behaviour was closely related to electron attractive group within the ethanolamines, and thus corrosion inhibition power depends upon the number of the electron attractive group of MEA, DEA, and TEA.

• Journal of the Korean Ceramic Society
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• v.27 no.4
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• pp.465-472
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• 1990

The effects of Al2O3 and Cr2O3 addition on the mechanical properties and microstructures of Y-TZP ceramics obtained by co-precipitation method of ZrO2＋3m/o Y2O3, following pressureless sintering at 150$0^{\circ}C$ for 2h were investigated. The addition of Al2O3 and Cr2O3 improved the Y-TZP sinterability and the Al2O3 addition showed the better effect on Y-TZP sintering than that of the Cr2O3 addition. The density and microstructure had the better effect on the bending strength of specimen more than stressinduced phase transformation (SIPT) of ZrO2 from tetragonal to monoclinic phase. The hardness of the specimens was found to be depend on the relative density and the fracture toughness of Y-TZP was found to rely on the amount of SIPT. The grian size of Cr2O3-doped Y-TZP was observed to be relatively smaller and had a narrower distribution than that of Al2O3-doped Y-TZP. If decomposition reaction of Cr2O3 can be controlled at high temperatures, it is anticipated that the mechanical properties of Y-TZP can be much improved by the Cr2O3 addition.