• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.155-161
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• 1995

In the study, attempts were made to investigate the safety of the deep-fried instant noodles. A total of 50 deep-fried instant noodles were puchased from a local supermarket. Acid value , peroxide value, preservatives, heavy metals and pesticide residues were determined. Acid value(AV) and peroxide value(POV) of deep-fried instant noodles were lower than the Food Law in force. Any preservatives were not detected in all deep-fried instant noodles. The level of all heavy metals and pesticide residues found in deep-fried instant noodles were fairly low, and pesticide residues in deep-fried instant noodles was almost removed after cooking. It was conclued from these results that deep-fried instant noodles may be no harmful in oxidative stability(AV, POV) and sanitary safety(preservatives, heavy metals and pesticides).

• Structural Engineering and Mechanics
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• v.67 no.6
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• pp.603-616
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• 2018

In this study, the acceleration vector in each time step is assumed to be a mth order time polynomial. By using the initial conditions, satisfying the equation of motion at both ends of the time step and minimizing the square of the residual vector, the m+3 unknown coefficients are determined. The order of accuracy for this approach is m+1, and it has a very low dispersion error. Moreover, the period error of the new technique is almost zero, and it is considerably smaller than the members of the Newmark method. The proposed scheme has an appropriate domain of stability, which is greater than that of the central difference and linear acceleration techniques. The numerical tests highlight the improved performance of the new algorithm over the fourth-order Runge-Kutta, central difference, linear and average acceleration methods.

• Macromolecular Research
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• v.15 no.6
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• pp.587-594
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• 2007

Well defined amphiphilic diblock copolymers of poly(styrene-b-vinylbenzylphosphonic acid) (PS-b-PVBPA) were prepared by controlled radical polymerization technique, two-step hydrolysis reactions using trime-thylsilyl bromide from the corresponding phosphonic ethyl ester. By indirect, backward pH titration of the block copolymer, a good titration curve of a dibasic acid was observed. The IEC values obtained from both backward pH titration and volumetric back titration were almost identical. Thermal gravimetric analysis (TGA) of the phosphonic acid containing block copolymer showed a high thermal stability up to $400^{\circ}C$.

• Korean Journal of Optics and Photonics
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• v.8 no.2
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• pp.88-94
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• 1997

Photographic lenses and an aspheric optical pickup-lens are designed by using damped least-squares(DLS) method. We start optimization with arbitrary initial damping factor. To improve the rate of convergence and the stability in optimization, we apply the special procedure that estimates numerical adequacy of derivative increments of variables to the DLS method. When the initial damping factor is almost equal to the median of series of eigenvalues, the convergence and the stability of the method significantly are improved. Optimized lenses have the performance of each target.

• Journal of the Korean Society for Precision Engineering
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• v.15 no.2
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• pp.61-67
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• 1998

Dynamic stability in rotation of the head drum of digital VCR is very important due to the nature of high rotation speed and small angular inertia. Therefore special considerations on reducing the unbalance and assuring the stability are required the design and manufacturing process. In this paper, newly developed digital head drum is introduced. And advanced methods in analyzing and reducing the unbalance is suggested. LDV(Laser Doppler Vibrometer) was used as a measurement system verifying our modeling and new method for balancing. Experiments show that the theoretical data estimated by modeling of shaft bending caused by unbalance mass and the measured data are almost identical. The deflection was reduced to 30％ by applying the suggested balancing method.

• Proceedings of the Korean Geotechical Society Conference
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• 2010.03a
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• pp.1433-1437
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• 2010

The deep excavation work in Korean downtown is almost excuted near by existing structures and utility lines because of the diminution of available yard for construction. So, it was required more and more that the accurate control of displacement on the earth retaining system for minimizing the popular complaint and the damage from constructional accident. Automatic monitoring system is adopted in fracture zone for real time monitoring. In addition, Face mapping is carried out on the face of fracture zone according to excavation sequence. As the result of automatic monitoring system and face mapping, we was able to take the necessary reinforcement and changing excavation method within suitable time. This paper is informed about a stability case on the deep rock excavation site with fracture zone in urban area by automatic monitoring system.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.9 no.1
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• pp.20-36
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• 2000

The movements of oral surrounding muscles, lips, and tongue play a very important role while masticating, swallowing, and speaking. In case of the edentulous patient wearing dentures as well, every movement of the tongue can be seen almost the same as that of the dentulous jaw. The crushed food during mastication is swallowed and sent to pharynx. At this course, the contact of the posterior portion of tongue with dentures affects the stabilization of denture. The retention and stability of the complete dentures are related with buccinator muscles of buccal parts, lips in front, and tongue of the lingual sides. Strack(1946) insisted that the arrangement of artificial teeth in the same place as that of the natural dentition is the best way to maintain the stability of denture. In this report, I would like to introduce the several advantages of a new impression method taken simultaneously, and its procedures and clinical cases.

• Journal of information and communication convergence engineering
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• v.5 no.4
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• pp.346-350
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• 2007

Almost all network systems provide an authentication mechanism based on user ID and password. In such system, it is easy to obtain the user password using a sniffer program with illegal eavesdropping. The one-time password and challenge-response method are useful authentication schemes that protect the user passwords against eavesdropping. In client/server environments, the one-time password scheme using time is especially useful because it solves the synchronization problem. It is the stability that is based on Square Root Problem, and we would like to suggest PBSI(Password Based Secure Identification), enhancing the stability, for all of the well-known attacks by now including Off-line dictionary attack, password file compromise, Server and so on. The PBSI is also excellent in the aspect of the performance.

• Proceedings of the IEEK Conference
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• 2003.07b
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• pp.1069-1072
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• 2003

Germane-sillicide phase formation on S $i_{0.25}$G $e_{0.75}$ with Ni 100$\square$, Co 10$\square$/Ni 100$\square$ and Ni 50$\square$/Co 10$\square$/Ni 50$\square$ layer was studied by sheet resistance and Field Emission Scanning Electron Microscopy(FESEM). Thermal stability of nickel germane-silicide is found to be improved by sputtering Ni/Co/Ni on the SiGe. After annealing at 600, 650, $700^{\circ}C$, 30min., the nickel germane-silicide formed by Ni 50$\square$/Co 10$\square$/Ni 50$\square$ layer achieved a sheet resistance less than 17ohms/sq.(almost the same to the value before furnace annealing for 30min.) , while the process of the other two ways result in high sheet resistance and even sheet resistance fail due to Ge segregation.ion.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.492-497
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• 1998

The stabilizing effect of fructooligosanharide (FO) on hen＇s egg yolk immunoglobulin (yIgG) by heat and acid was investigated. The heat stability of yIgG at 70∼80$^{\circ}C$ was enhanced in a concentration-dependent manner by adding 0∼50% (w/v) FO to a yIgG solution. Acid-induced inactivation of yIgG was also suppressed in a concentration-dependent relationship by addition of FO. Addition of 50% FO almost completely stabilized yIgG at pH 3. The remarkable stablizing effect of FO on yIgG may enhance the use of yIgG as functional food ingredients.