• Journal of the Korean institute of surface engineering
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• v.31 no.3
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• pp.157-164
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• 1998

Effects of alloying elements on the pitting behavior of Ti-Al intermetalic compounds in the electrolytic soution containing Cl- were investigated through electrochemical tets and corrosion morphologies. Corrosion potential increased in the case of Cr addition to Ti-48%Al, whereas it decreased in the case of Si and B addition. The simultaneous addition of Cr and Si increased passive current density and decrosion corrosion potential. The passive current density of N addtion was higher than that of B addition in H2SO4 solution. With the addition of alloying elements, The pitting resistance decreased in order of TiAl>TiAlSi>TiAlN>TiAlB>TiAlCr and whin siumultaneous addition, it decreased in order of TiAlCrSi>TiAlCrBN>TiAlCrrN. The surface merohology after pitting test showed that the TiAl coataining Si had for fewer pits than that containing Cr and N simultaneously.

• Journal of the Korean Magnetics Society
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• v.5 no.5
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• pp.618-622
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• 1995

We studied the effects of Pt and Cr addition in a new Co-Cr-P-Pt alloy system with the coercivity higher than 2000 Oe even when they were deposited without substrate heating and bias voltage. The coercivity of the films increased from 1000 to 2000 Oe or higher by addition of 12 at.%Pt. The variation of the anisotropy field with increasing Pt content was similar to that of the coercivity. This indicate that the increase of the coercivity might be associated with increase of the anisotropy field with Pt addition. With the addition of Cr, the coercivity of the films increased up to 8 at.%Cr and the coercive squareness of the films decreased. The angular variation of coercivity deviated at a lower angle from domain wall motion mode as the Cr content increases. From these result, it is believed that the grain isolation of the films is enhanced with the addition of Cr.

• KSBB Journal
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• v.15 no.2
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• pp.134-138
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• 2000

Addition of carbon and nitrogen source to an alcohol distillery wastewater was tried to increase the cell concentration of a b baker's yeast cultivated in that wastewater. Carbon was found to be primary limiting nutrient and nitrogen secondary limiting o one. Glucose addition increased the cell concentration 1.3 times higher than no addition, and both glucose and $(NH_4)_2S0_4$ a addition did 5.8 times. A fed-batch cultivation by the automatic addition of glucose and ammonium was executed. Added g glu$\infty$se was automatically controlled to low concentration by a method using DO as control parameter. Ammonium was a automatically added as NH40H used as pH $\infty$ntrol agent after initiating glucose addition. By this simple cultivation method t the cell concentration $\infty$내d be efficiently increased from 2.6g/L to 12.0g/L, and maximum specific growth rate and biomass y yield to glu$\infty$se were $0.18hr^{-1}$ and about 0.54g/g respectively. By increasing cell concentration, COD of the wastewater m media could be additionally reduced by about 22%.

• Korean Journal of Materials Research
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• v.24 no.9
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• pp.488-494
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• 2014

The effect of tungsten (W) addition on the hardenability of low-carbon boron steels was investigated using dilatometry, microstructural observations and secondary ion mass spectroscopy. The hardenability was discussed with respect to transformation behaviour aspects depending on the segregation and precipitation of boron at austenite grain boundaries. A critical cooling rate producing a hardness corresponding to 90 % martensite structure was measured from a hardness distribution plot, and was used as a criterion to estimate hardenability at faster cooling rates. In the low-carbon boron steel, the addition of 0.50 wt.% W was comparable to that of 0.20 wt.% molybdenum in terms of critical cooling rate, indicating hardenability at faster cooling rates. However, the addition of 0.50 wt.% W was not more effective than the addition of .0.20 wt.% molybdenum at slower cooling rates. The addition of 0.20 wt.% molybdenum completely suppressed the formation of eutectoid ferrite even at the slow cooling rate of $0.2^{\circ}C/s$, while the addition of 0.50 wt.% W did not, even at the cooling rate of $1.0^{\circ}C/s$. Therefore, it was found that the effect of alloying elements on the hardenability of low-carbon boron steels can be differently evaluated according to cooling rate.

• Journal of the Korean Home Economics Association
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• v.44 no.3 s.217
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• pp.163-169
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• 2006

The effects of adding Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders on the quality characteristics of bread were investigated. The moisture, crude protein, ash, reducing sugar and vitamin C contents of Angelica plant (Bakluncho) powder were 7.78%, 6.07%, 7.37%, 6.13% and 50.10mg%, respectively, and of Angelica gigas (Senggumcho) powder were 8.69%, 12.28%, 5.15%, 2.21% and 108.00mg%, respectively. The lightness value decreased but the redness and yellowness values increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The mechanical hardness of bread decreased with the addition of 3% of Angelica plant (Bakluncho) powder, but increased with the addition of 1% and 5% of Angelica plant (Bakluncho) powder. The mechanical hardness of bread decreased with the addition of 1%, 3% and 5% of Angelica gigas (Senggumcho) powder. In sensory characteristics, the crust color, crumb color, moistness and springiness decreased, but aroma and hardness increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The savory taste and overall quality of breads with 1% Angelica plant (Bakluncho) and 1% Angelica gigas (Senggumcho) powders were higher than without either powder. A negative correlation was observed between mechanical hardness and overall bread quality with the addition of Angelica plant (Bakluncho) powder, while a positive correlation (p<0.01) was observed with the addition of Angelica gigas (Senggumcho) powder.

• Journal of Environmental Science International
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• v.15 no.6
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• pp.563-569
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• 2006

It was compared the reduction effect of contaminants and odor according to DO change and EM (effective microorganisms) addition in maturation process of piggery slurry. The maturation processes were divided into three cases as follows: R-1 was operated at $2.5mg/{\ell}$ of DO without the addition of EM, R-2 was operated at $7.5mg/{\ell}$ of DO without the addition of EM and R-3 was operated at $2.5mg/{\ell}$ of DO with the addition of EM. The addition of EM was more effective than the increase of DO for the reduction of CODcr, $NH_3-N$ and T-N in the maturation of piggery slurry. In addition, the reducing effect of odor intensity appeared high even in the short-term maturation period in case of adding EM and one could not even smell the stimulating odor of piggery slurry.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.30 no.4
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• pp.42-48
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• 1998

The bacterial cellulose(BC) has many unique properties that are potentially and commercially beneficial. In order to enhance inherently inferior physical property of chemithermomechanical pulp(CTMP) sheet, chemical pulp has been used widely. Bacterial cellulose also has an enhanced sheet strength because of its unique physical and morphological features. This study was carried out to inverstigate the effect of BC addition on physical properties of CTMP sheets. The effect of BC addition on its optical properties was also discussed. The apparent density, internal bond strength, Young's modulus, tensile strength and folding endurance of CTMP sheet are increasing with increase of BC contents. This strength increase would be attributed to the increase of relative bonding sites among pulp fibers by addition of BC which has microfibrillar structure with very high specific surface areas. There were not so significant changes in opacity of CTMP sheet upto 20% addition level of BC, while over 40% addition, the opacity gradually decreased and levelled off. Porosity is decreased with addition of BC. This decrease would be attributed to densification of sheet by fine and filamentous structure of BC fibers.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.10 no.4
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• pp.288-294
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• 2017

Recently, deep learning using convolutional neural network (CNN) has been extensively studied in image recognition. Convolution consists of addition and multiplication. Multiplication is computationally expensive in hardware implementation, relative to addition. It is also important factor limiting a chip design in an embedded deep learning system. In this paper, I propose a parallel-addition processing algorithm that converts grayscale images to the superposition of binary images and performs convolution only with addition. It is confirmed that the convolution can be performed by a parallel-addition method capable of reducing the processing time in experiment for verifying the availability of proposed algorithm.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.4
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• pp.23-30
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• 2011

Fillers have been used for papermaking in order to enhance the optical properties, to improve sheet formation, printability and dimensional stability and to reduce the furnish cost. However, filler particles in paper interfere with fiber-fiber bonding, resulting in decreased paper strength. In order to increase filler content in paper without sacrificing too much paper strength, dual addition technology of fillers was investigated. As a first step, the effects of thick stock addition of fillers on paper properties and papermaking process were elucidated. It was shown that thick stock addition of fillers could increase paper strength at a given filler content. No significant adverse effects on formation, drainage and filler retention were observed. However, bulk of paper was reduced with thick stock addition of fillers, which shall be resolved with regulating other factors such as the mixing ratio of pulps and type of fillers.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.