• Korean Journal of Materials Research
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• v.11 no.7
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• pp.590-598
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• 2001

SiCp/pure Al and SiCp/2024Al MMCs were fabricated by in-situ VHP process designed specially just in this study which is composed of the vacuum hot press at range from R.T. to $500^{\circ}C$ and the continuous extrusion without canning process at $520^{\circ}C$. It was investigated the effect of SiC particle size, volume fraction and extrusion ratio on the tensile properties and micro structure in auf composites. In case of the 10:1 extrusion ratio, but SiCp/pure Al and SiCp/2024Al composites were shown a sound appearance and a good micro structure without crack of SiCp as well as uniform distribution of SiCp. However, in case of the 16:1 extrusion ratio, the number of cracked SiC particles more than increased in a higher volume fraction composite and 2024Al matrix composite compared with pure Al matrix one. The tensile strength of the composites reinforced smaller SiCp was higher than that of the bigger SiCp reinforced in same volume fraction and extrusion ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.637-642
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• 1996

This study was carried out to investigate the change of palatability improvement of cooked meat by the physico-chemical properties and sensory characteristics as aging at $3^{\circ}C$ after thawing of frozen Holstein tenderloin. Shear force value(SFV), myofibrillar fragmentation ratio(MFR), appearance of 30ki1o dalton (30KD) component, raw meat aroma, tenderness, palatability of cooked meat, content of free amino acid and ATP related compound were measured. Raw meat aroma (p< 0.01), tenderness(p<0.05), SFV(p<0.05), MFR(p<0.01) and 30KD(p<0.001) of unfrozen beef tenderloin aged at $3^{\circ}C$ were superior than frozen beef tenderloin. As aging at $3^{\circ}C$ after thawing of frozen beef tenderloin SFV(p<0.05) decreased, MFR(P<0.001) and 30KD(p<0.001) increased, and raw meat aroma and tenderness improved(p<0.05). Also, cooked meat aroma, texture and palatability improved(p<0.05), without changing the taste. The content of aspartic acid and leucine of tenderloin aged thawing of frozen beef abounded were more than frozen beef(p<0.05), concentration of IMP(P<0.05) decreased, the hypoxanthine(p<0.05) and inosine increased.

• Korean Journal of Agricultural and Forest Meteorology
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• v.5 no.3
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• pp.151-157
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• 2003

This research was conducted to investigate about structural characteristics of vegetation by change of the environmental factors for prolific open-pollinated progeny forest in Pinus koraiensis stands. Stand slope of Kapyung area was slower than Youngdong area. On the other hand, contents rate of the soil chemical properties in Kapyung was lower than Youngdong area. And relative intensity of light was higher Youngdong than Kapyung area. On the whole, growth of the Pinus koraiensis was more dominant Kapyung area than Youngdong. Analysis result of the relative density, - frequency, - coverage and importance value to shrub layer in each local stands, Quercus mongolica and Quercus acutissima were dominant species in Kapyung area. Dominant species In Youngdong area was Quercus acutissima. In Kapyung area, appearance species of the vegetation layer was consisted that live in moist soil and shaded lot. Youngdong area showed fewer species than Kpyung area. Species diversity of shrub and vegetation layer in Kapyung and Youngdong area was higher than Youngdong. This result was judged by slope difference between each areas. Kapyung area need enforce thinning and Youngdong area conduct tending management on shrub layer.

• Korean Journal of Human Ecology
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• v.23 no.5
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• pp.929-940
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aloe vera powder(AVP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Density of the dough, spread factor, moisture content, a and b value, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of AVP, whereas pH and L value and hardness of the cookies significantly decreased. The results of sensory evaluation showed that cookies made with 2 and 6% AVP did not significantly differ from the control. From the sensory evaluation test, cookies with 4% of AVP were the best except in appearance among all the samples studied. Therefore the result of this study suggest that AVP is a good ingredient for increasing the consumer acceptability and antioxidant activity of cookies.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.3
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• pp.223-229
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• 2015

Surface modification is a technology to form a new surface layer and overcome the intrinsic properties of the base material by applying thermal energy or stress onto the surface of the material. The purpose of this technique is to achieve anti-corrosion, beautiful appearance, wear resistance, insulation and conductance for base materials. Surface modification techniques may include plating, chemical conversion treatment, painting, lining and surface hardening. Among which, a surface modification process using electrolytes has been investigated for a long time in connection with research on its industrial application. The technology is highly favoured by various fields because it provides not only high productivity and cost reduction opportunities, but also application availability for components with complex geometry. In this study, an electrochemical experiment was performed on the surface of 5083-O Al alloy to determine an optimal electrolyte temperature, which produces surface with excellent corrosion resistance under marine environment than the initial surface. The experiment result, the modified surface presented a significantly lower corrosion current density with increasing electrolyte temperature, except for $5^{\circ}C$ of electrolyte temperature at which premature pores was created.

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.7
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• pp.799-805
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• 2014

Recently, the regulations of the Local and Global for a variety of air pollution prevention has been enhanced by the steep rise in fuel oil prices. So, the appearance of Gas Fuelled Ships became necessary. In this study, we configured a regasification system which uses Eglycol water as a heating medium to evaporate before being supply fuel to the DF engine, then we analysed the system properties according to the Eglycol water mixing ratio. The results were as follows. When pressure, temperature, and flux of natural gas(NG) which are supplied to DF engines are uniformly kept, the higher mixing ratio of Eglycol is, the lower mixing specific heat of Eglycol water. And the cycle flux and electric power were 1.65 and 1.54 times more required. respectively, than water was used as the heating medium. Basic variables including mass flux according to the mixing ratio of Eglycol water, required electric power of operating fluid pumps, the temperature of natural gas which is supplied to the engine, and the heat exchanger's capacity were drawn from the gotten results.

• Journal of Korean society of Dental Hygiene
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• v.10 no.3
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• pp.513-522
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• 2010

Objectives : This study aimed to determine self-esteem and oral health impact profile (OHIP) of orthodontic patients to get data necessary for the process of consultation, education, and treatment for those patients who hoped to get orthodontic therapy in order to see effects of orthodontic therapy on personal life in consideration of general characteristics of those patients under orthodontic therapy. methods : A self-administered questionnaire was used among 232 outpatients under orthodontic therapy from October to November 2009, obtaining the following results. Results : 1. As for general characteristics of respondents, those under 19 years of age constituted 46.6%; the unmarried comprised 85.8%; and students constituted 53.4%. 2. Most respondents were getting orthodontic therapy for beauty (41.8%) and dental health (40.5%). Family (54.3%) contributed to their decision to get orthodontic therapy; parents or siblings (62.5%) were bearing the treatment expenses. 3. Females were getting orthodontic therapy for an aesthetic purpose (50.3%), and male for the purpose of dental health (44.6%) (P<0.01). 4. OHIP was slightly higher among males ($4.10{\pm}0.61$) than among female ($4.00{\pm}0.78$), and was highest among those 19 years old and under ($4.17{\pm}0.67$); the older they were, the lower it was significantly (P<0.05). Most of them were earning 3 to 4 million won ($4.22{\pm}0.72$); the married ($4.05{\pm}0.74$) constituted higher percentage. As for occupation, students ($4.13{\pm}0.66$) comprised the highest percentage. 5. Self-esteem was higher among males ($3.83{\pm}0.47$) than among females ($3.80{\pm}0.50$), and was highest among those 25 to 29 years old ($3.92{\pm}0.46$). Most of them were earning more than 5 million won ($3.91{\pm}0.42$), which was statistically significant (P<0.01). The married ($3.91{\pm}0.54$) constituted higher percentage than the unmarried ($3.80{\pm}0.48$); office managers ($3.95{\pm}0.55$) comprised the highest percentage. 6. As for correlation between variables effecting OHIP of orthodontic patients, there was negative correlation in age (r=-0.225) and positive correlation in occupation (r=0.122). As for correlation between variables effecting self-esteem of orthodontic patients, there was negative correlation in occupation (r=-0.130) and positive correlation n income (0.126), while there was positive correlation (r=0.202) between OHIP and self-esteem of orthodontic patients. Conclusions : Younger orthodontic patients who were students showed higher OHIP, and professionals earning more showed higher self-esteem. Orthodontic patients with higher OHIP showed higher self-esteem. Therefore, it is necessary to develop a program based on OHIP and self-esteem in consulting and treating orthodontic patients; since it is considered that orthodontic therapy will improve appearance, enhance self-confidence, and have positive effects on interpersonal relationships and quality of living, researches are necessary on constant changes in psychological properties.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.799-805
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• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.499-503
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• 2018

Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.

• Journal of KIISE:Computer Systems and Theory
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• v.35 no.5
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• pp.213-222
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• 2008

This paper is related to color image segmentation and textile texture mapping for the 2D virtual wearing system. The proposed system is characterized as virtually wearing a new textile pattern selected by user to the clothing shape section, based on its intensity difference map, segmented from a 2D clothes model image using color image segmentation technique. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern or color with holding the illumination and shading properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi-automatic processing possible to reduce the manual works to a minimum. According to the proposed system, it can motivate the creative activity of the designers with simulation results on the effect of textile pattern design on the appearance of clothes without manufacturing physical clothes and, as it can help the purchasers for decision-making with them, promote B2B or B2C e-commerce.