• 천문학회보
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• 제40권2호
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• pp.34.3-35
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• 2015

Recent high-resolution infrared space missions have revealed supernova remnants (SNRs) of diverse morphology in far infrared (FIR), often very different from their X-ray appearance. This suggests that the FIR emission from SNRs could be of different origins. For a sample of 20 Galactic SNRs, we examine the correlation between their FIR and X-ray properties and explore the origin of the FIR emission. We find that the SNRs with very different FIR and X-ray morphology have relatively large infrared-to-X-ray (IRX) flux ratios. We argue that the FIR emission in these SNRs is likely mainly from dust grains radiatively-heated by shock radiation. For SNRs with similar IR and X-ray morphology, the FIR emission of which is probably mostly from dust grains collisionally heated by hot plasma, we compare their IRX flux ratios with theoretical ratios from a model incorporating time-dependent dust destruction and non-equilibrium ionization cooling behind SNR shock, and discuss the implications of our result.

• 한국염색가공학회지
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• 제28권4호
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• pp.280-289
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• 2016

Silica microgel was prepared by sol-gel process and then functional groups, epoxy group and ethoxy group, were introduced on the particle by coupling treatment with 3-glysidoxypropyltrimethoxysilane. The functional silica microgel(functional SiGel) formation was identified using FT-IR spectrometry. Phase stability for DMF solution of functional SiGel, PU resin and pigment was evaluated by Turbiscan Lab. And physical properties of artificial suede including hand values, morphology and dyeing fastness were investigated. The mean particle size and the specific surface area of the functional SiGel were $0.77{\mu}m$ and $380m^2/g$. Mixture containing the functional SiGel, PU resin and pigment was more stable than the functional SiGel-free mixed solution. Artificial suede prepared by the functional SiGel had appearance and feeling close to natural suede. The migration fastness, the solvent wicking fastness and rubbing fastness of the artificial suede were enhanced to 4~5 grades, 4~5 grades and 3~4 grades, respectively.

• 한국식생활문화학회지
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• 제27권6호
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• pp.710-718
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• 2012

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.

• 한국식품영양학회지
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• 제14권4호
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• 한국식품영양학회지
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• 제25권4호
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• 한국자동차공학회논문집
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• 제11권6호
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• pp.101-107
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• 2003

Since stainless steel sheets have good mechanical properties, weldability, appearance and corrosion resistance, they are commonly used as one of the structural materials of the railroad cars or the commercial vehicles which are manufactured by the spat welding. Among the many kinds of spot welded lap joints, it can be found that multi-lap joints are employed in their body structure. But, fatigue strength of these joints is lower than that of base metal due to high stress concentration at the nugget edge of spot weld and is considerably influenced by welding conditions as well as the mechanical and geometrical factors. Thus, it is necessary to establish a reasonable and systematic design criterion for the long life design of the spot-welded body structures. In this paper, the stress distribution and deformation around the spot-welded multi-lap joints subjected to tensile shear load was numerically analyzed. Also, the $\Delta$P-Nf curve was obtained by fatigue tests. Using these results, $\Delta$P-Nf curves were rearranged in to the ${\Delta}{\sigma}$-Nf relation with the maximum stress at nugget edge of spot weld.

• 전기학회논문지P
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• 제64권4호
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• pp.236-240
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• 2015

Natural ester has a higher biodegradability, flash and fire points, and a greater permittivity compared to conventional mineral oils. However, natural ester also has a higher pour point, viscosity, and water content. These characteristics hamper circulation and the electrical properties of oil-filled transformer. Thus, this paper applied electromagnetic-thermal-flow coupled analysis method to predict temperature distribution inside 154kV single phase power transformer using natural ester. It modeled in the actual appearance for the tank and winding of the power transformer to improve the accuracy of analysis and applied heat flow analysis that considered hydromechanics and heat transfer at the same time. It calculated the power loss, the main cause of temperature rise, from winding and core with electromagnetic analysis then used for the heat source for the heat flow analysis. It then compared the reasonability of result of measurement analysis based on the result acquired from temperature rise test using FBG sensor on the power transformer.

• 한국생활과학회지
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• 제9권1호
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• pp.33-45
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• 2000

The handle were observed by objective and subjective method as the washing was repeated for 4 kinds(sample A, B, C, D) of materials which have different water vapor transmission, and the change of water vapor transmission each others. The results of factor analyses for 18 polar adjective words on subjective handle test yielded 4 factors, that were 'elastic property', 'surface property', 'thickness and weight property' and 'thermal and rigid property'. The surface properties were deteriorated remarkably as washing was repeated and significant difference were observed. Compared with the primary hand value for each materials, the statistical difference of samples was shown at Koshi and Fukurami measured by the KES-FB system. Koshi decreased for all the materials after repeated washing, and Fukurami had a tendency to increase for all the materials in proportion to repeated washing. Significant difference of total hand value wasn't shown in repeated washing number, but in fabric types.

• 한국의류산업학회지
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• 제15권4호
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• pp.635-641
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• 2013

This study examined the dye-properties of natural fabrics dyed with Coptis chinensis and Curcuma longa root fermented with fungi. The optimum culture conditions for the fermentation of microorganisms, the relationship between natural dye color and fermentation conditions were investigated. Two different medical herbs (ground to 80-100 mesh in size) were used as a natural dyeing source. Phellinus linteus (P. linteus), which can grow in different media, such as Agarmedium (only agar containing medium), maltose extract agar (MA) and potato dextrose extract agar (PDA) culture media, were isolated from the medium. P. linteus was confirmed to be the optimum microorganism for the fermentation of Coptis chinensis and Curcuma longa, and the MA medium was confirmed to be the best for culturing. When using the microorganism as the fermenting agent, $32^{\circ}C$ was found to be the optimum fermenting temperature for both natural colorants. Regarding the dyeing property of the fermented natural dye, silk was dyed quite darkly in an appearance by naked eye estimation and the K/S value in the color strength of silk reached a high level of 16 after the fermenting process. The washing fastness of dyed silk after treatment washing was reduced from 4 to under4 and indicates that dyed silk with fermented plant was not unsubstantial. The light fastness was 1 to 2, showing intended to maintain due to the fermentation process.

• Journal of Electrical Engineering and Technology
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• 제8권5호
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• pp.1169-1174
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• 2013

The objective of this work was to increase the efficiency of ultraviolet-light emitting diodes at 375 nm for sterilization. Since $TiO_2$ had antibacterial properties, which were attributed to the appearance of hydroxyl radicals and superoxide radical anions on the surface species under ultra violet radiation at about 387 nm, photo-reactive layers such as Ag-doped $TiO_2$ were coated on aluminum substrates by electrostatic spraying. Crystallinity and surface morphology of the coating layer were examined by X-ray diffraction ${\theta}-2{\theta}$ scan and field emission-scanning electron microscope, respectively. In an antibacterial test, we observed above 99% reduction of Escherichia coli populations on 3 or 5 mol% Ag-doped $TiO_2$ layers after irradiation for 2 hrs at 375 nm, while very low inactivation on bare aluminum substrates occurred after irradiation as the same condition.