• Carbon letters
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• v.25
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• pp.43-49
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• 2018

This study suggests the novel thermoplastic toughening agent, which can be applied in the monomer forms without increasing the viscosity of the epoxy resin and polymerized during the resin curing. The diazide (p-BAB) and dialkyne (SPB) compounds are synthesized and mixed with the epoxy resin and the carbon fiber reinforced epoxy composites are prepared using vacuum infusion process (VIP). Then, flexural and drop weight tests are performed to evaluate the improvement in the toughness of the prepared composites to investigate the potential of the novel toughening agent. When 10 phr of p-BAB and SPB is added, the flexural properties are improved, maintaining the modulus as well as the toughness is improved. Even with a small amount of polytriazolesulfone polymerized, due to the filtering effect of the solid SPB by the layered carbon fabrics during the VIP, the toughening and strengthening effect were observed from the novel toughening agent, which could be added in monomer forms, p-BAB and SPB. This suggests that the novel toughening agent has a potential to be used for the composites prepared from viscosity sensitive process, such as resin transfer molding and VIP.

• Proceedings of the KWS Conference
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• 2009.11a
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• pp.226-234
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• 2009

The purpose of this study was to investigate the melting phenomenon of filler wire in detail and to obtain the precise temperature distribution of filler wire during GTA welding under the ultra-high welding speed condition in order to develop the ultra-high-speed GTA welding process with the pulse-heated hot-wire system by using three kinds of materials. The melting phenomenon of filler wire was observed using a high-speed camera and the temperature distribution of filler wire was measured using a radiation thermometer. From the above result, the adequate welding conditions of each material to make the GTA welding process with the ultra-high welding speed could be obtained. The ultra-high-speed GTA welding process needed the adequate wire current in order to obtain the adequate temperature distribution and the adequate melting position of filler wire. Moreover, the temperature distributions of three kinds of filler wire could be estimated by using the proposed simple estimation method.

• Advances in environmental research
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• v.6 no.1
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• pp.15-23
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• 2017

Powdered marble wastes (PMW) generated by Utique marble cutting industries (North of Tunisia) with abundant amounts were used in this study as low-cost materials to investigate the stabilization of heavy metals (Pb, Zn, Fe) in sludge generated from a local Zn-Electroplating factory. Powdered marble wastes were evaluated by means of chemical fractions of heavy metals in sludge and concentrations of heavy metals in leachate from columns to determine their ability to stabilize heavy metals in contaminated sludge. Results indicated that chemical fractions of heavy metals in sludge were affected by application of the PMW mineral materials and pH, however, the effects varied with heavy metals. Application of the powdered marble wastes mineral materials reduced exchangeable metals in the sequence of Pb (60.5%)>Fe (40.5%)>Zn (30.1%). X-ray diffraction and hydro-geochemical transport code PHREEQC analysis were successfully carried out to get a better understanding of the mechanisms of reactive mineral phases involved in reduced exchangeable heavy metals in sludge after PMW material amendments. Therefore, metal immobilization using powdered marble wastes materials is an effective stabilization technique for industrial metallic hydroxide sludge.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.475-479
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• 1987

This survey was conducted to Investigate the NaCl contents of meals taken from common restaurants in Seoul area and further to estimate the total dietary intake of salt from the meals. The samples included Seoleung-tang (beef and rice soup)/Galbitang (beef-rib soup), Yeukkye-jang (spicy beef soup), Doenjangchigye-bab (boiled rice with soy paste stew), Bibim-bab (boiled rice with assorted mixtures) and Bibim-naengmyon (buck wheat vermicelli with assorted mixtures). The average content of NaCl for each sample was determined by saltmeter and its daily intake level was estimated. Doenjangchigye-bab was shown the highest concentration of NaCl Doen-jangchigye-bab was separated into drained residue and fluid, and the average NaCl content in the fluid was higher than that in the residue. In comparision of northern and southern region of Seoul divided by Han river, there was no significant difference in the content of NaCl. The average content of NaCl per meal was 10.6g, and from these data, the daily dietary intake of salt for adults was estimated to be 28.5g.

• Kyungpook Mathematical Journal
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• v.30 no.1
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• pp.37-44
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• 1990

• Kyungpook Mathematical Journal
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• v.35 no.1
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• pp.17-23
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• 1995

• The Journal of Korean Institute of Communications and Information Sciences
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• v.29 no.6C
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• pp.801-814
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• 2004

In this paper, we propose a block adaptive binarization (BAB) using a modified quadratic filter (MQF) to binarize business card images acquired by personal digital assistant (PDA) cameras effectively. In the proposed method, a business card image is first partitioned into blocks of 8${\times}$8 and the blocks are then classified into character Hocks (CBs) and background blocks (BBs). Each classified CB is windowed with a 24${\times}$24 rectangular window centering around the CB and the windowed blocks are improved by the pre-processing filter MQF, in which the scheme of threshold selection in QF is modified. The 8${\times}$8 center block of the improved block is barbarized with the threshold selected in the MQF. A binary image is obtained tiling each binarized block in its original position. Experimental results show that the MQF and the BAB have much better effects on the performance of binarization compared to the QF and the global binarization (GB), respectively, for the test business card images acquired in a PDA. Also the proposed BAB using MQF gives binary images of much better quality, in which the characters appear much better clearly, over the conventional GB using QF. In addition, the binary images by the proposed BAB using MQF yields about 87.7% of character recognition rate so that about 32.0% performance improvement over those by the GB using QF yielding about 55.7% of character recognition rate using a commercial character recognition software.

• Proceedings of the IEEK Conference
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• 2003.07e
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• pp.2128-2131
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• 2003

We present an efficient algorithm for skew correction of business card images obtained by a PDA camera. The proposed method is composed of four parts: block adaptive binarization (BAB), stripe generation, skew angle calculation, and image rotation. In the BAB, an input image is binarized block by block so as to lessen the effects of irregular illumination and shadows over the input image. In the stripe generation, character string clusters are generated merging character strings and their inter-spaces, and then only clusters useful for skew angle calculation are output as stripes. In the skew angle calculation, the direction angles of the stripes are calculated using their central moments and then the skew angle of the input image is determined averaging the direction angles. In the image rotation, the input image is rotated by the skew angle. Experimental results shows that the proposed method yields correction rates of 97％ for business card images.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.133-138
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• 1992

The research on the manufacturing procedure of Hosanchun jun in the classical literature(17 kinds) showed that the most usually brewed rice wine in it is the 3rd step rice wine, which is brewed by adding rice wine base to it at the intervals used quantity are as follows. Nonglutinous rice(88.2%), flour(82.3%), and nu-ruk(100%) are used in the 1st step of brewing, and nonglutinous rice(82.3%), glutinous rice(17.6%), flour(23.5%), and nu-ruk(11.3%) are used in the 2nd sep, and glutinous rice, flour, and 3rd step of brewing. The grains are used in the form of -paste(88.2%) in the 1st, and in the form of paste(64.7%) and steamed water-soaked rice(sul-bab)(29.4%) in the second step, and sul-bab(64.7%) in the 3rd step of brewing. Nu-ruk is used in small quantity in the 3rd step but it is used I somewhat larger quantity in the 2nd step of brewing.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.