• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2008년도 춘계학술대회 논문집
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• pp.383-386
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• 2008

Magnesium alloy sheets have been extending their field of applications to automotive and electronic industries taking advantage of their excellent light weight property. In addition to their excellent light property, magnesium alloys have several other advantages: high specific strength, good welding capability and corrosion resistance. Taking advantage of these benefits, magnesium alloys have also been substituting the polymeric materials in the electronic devices industries. In sheet metal forming application with magnesium alloys, the lower formability and high springback due to the lower elastic property (Young's modulus=45 GPa) at room temperature are major hurdles by which magnesium alloys have limited applications. In this study, commercial notebook case was adopted as the benchmark model, and then design parameters and process conditions are analyzed by the finite element simulation and physical try-outs.

• 한국의류학회지
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• 제24권5호
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• pp.714-723
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• 2000

The purpose of this study is to develop functional and sensible brassiere for middle-aged women. As a methodology, engineering design process, especially, QFD(Quality Function Deployment) was adopted to translate consumer's needs into product design parameters. Wearing tests of commercial brassiere were performed for the development o subjective measurement scale. The environmental condition was controlled at 28$\pm$1$^{\circ}C$, 65$\pm$3%RH. As results, subjective measurement scale and dimension for the evaluation of sensible brassiere were extracted from factor analysis. Four factors were fitting, aesthetic property, pressure sensation, displacement of brassiere due to movement. Regression equations with the subjective evaluation descriptors were developed for the prediction of wearing comfort of brassiere. (R2=.82) The most critical design parameter was wire-related property and second one was stretchability of main material of brassiere. Also, wearing comfort of brassiere was affected by the interaction of initial stretchability of wing and support of strap.

• 동아시아식생활학회지
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• 제24권2호
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• 폴리머
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• 제27권4호
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• pp.307-312
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• 2003

고밀도 폴리에틸렌 (HDPE)과 초고분자량 폴리에틸렌 (UHMWPE)을 혼합하여 중공사막을 제조하고, 이의 형태구조와 물성 변화를 조사하였다. 분자량 측정과 FT-IR을 이용한 분석 결과, 상품화된 중공사막(Sterapore)은 고분자량의 HDPE로 제조되었으며, 표면은 친수성 고분자인 비닐 알코올/비닐 아세테이트 공중합체로 코팅되어 높은 수투과도를 갖는 이유를 규명하였다. HDPE/UHMWPE 블렌드에서 UHMWPE의 혼합 한계 조성비는 10 wt% 이하이며, UHMWPE의 분산성을 높이기 위하여 혼합과정에서 광유를 도입하여야 할 것으로 판단되었다. 제조된 HDPE/UHMWPE 블렌드 중공사의 기계적 물성과 막 구조는 Sterapore와 유사하였다.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1010-1015
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• 2008

The effects of heat treatment on the physicochemical properties and mineral composition of sun-dried salt were investigated. The salts parched at high temperature were appeared the higher alkalinity and the lower oxidation-reduction potential (ORP) than the samples without heat treatment. The commercial salts (bamboo salt and yellow loess salt) and the sun-dried salt parched at high temperature had relatively higher sodium ion content (418-450 ppm) compared to that (418.0 ppm) of refined salt. The increase of calcium ion occurred in the salts parched at high temperature compared to the sun-dried salt without heat treatment, but the magnesium ion was vice versa. The commercial salt, yellow loess salt had highest turbidity (0.973) whereas sun-dried salt showed lowest level (0.097) among the tested samples. Turbidity of heat treatment samples decreased as solubility increased. The maximum concentration of dialyzed salt was reached after 4 hr regardless of various processed salts, but those had no difference significantly among the tested samples. The X-ray diffraction patterns of the parched sun-dried salts showed different peak intensity with common salts, and they were similar to the patterns of oxide salts, especially MgO. The maximum value (2.56%) of MgO appeared in the sun-dried salt parched at $1,400^{\circ}C$.

• 펄프종이기술
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• 제38권2호
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• pp.43-51
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• 2006

Starch is widely used as an adhesive material in the paper and corrugated board industry. The adhesion problem of corrugated board is categorized by two main parts called zipper board and white glue line. The object of this research is to investigate the factors affecting the adhesion problem by the gelatinization of various starch solutions and dynamic penetration properties measurements of various commercial base paper and handsheets. Flow property of starch solution is affected by sodium hydroxide addition and reaction level. Absorption property of commercial base papers and handsheets is affected by sizing and stock composition. Optimum bonding between top/bottom liners and corrugated medium is accomplished by acceptable flow viscosity of mixed starch solution and proper adsorption characteristic of base paper.

• 한국중재학회지:중재연구
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• 제17권3호
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• pp.145-167
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• 2007

Digital goods are defined as intangible and non-physical goods, composed of a combination of digital signals, electronically represented as 0 and 1. They are also called as digital products, electronic transmissions, information goods, digital contents, computer information, etc. Digital goods are now traded both domestically and internationally as well as on-line and off-line. Korean government revised the Basic Law on Foreign Trade to include digital goods and services as the scope of foreign trade in 2001. Trade volume of digital goods are increasing in Korea. The supply chains of digital goods from producing the components to selling globally to consumers are different from conventional physical goods. Mostly, digital goods are traded on the license basis rather than ownership contract. End User License Agreements(EULAs), such as shrink-wrap, click- wrap, or browser-wrap licenses are very popular in online transactions. Unlike conventional physical goods. the breach of license contract is closely linked with the infringement of intellectual property rights. Digitalized intellectual property is easy to copy and transmit in the cyber space. In cases of legal disputes from the breach of license contract, commercial arbitration or on-line alternative dispute resolutions(ADRs) are regarded as better approach to solve them rather than court sues. For promoting more secure and reliable international trade of digital goods. arbitration clauses should be included in most of license contracts.

• 약학회지
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• 제60권2호
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• pp.73-77
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• 2016

Alginic acid and carboxymethyl cellulose sodium are dietary fibers from plants. They have a swelling property and delay the gastric emptying time, thereby resulting in feeling satiated after oral administration, which may eventually contribute to loss of body weight. The goal of this study was to compare swelling property of three commercial matrix tablets based on alginic acid and carboxymethyl cellulose sodium. When the swelling was determined by the Korean Ministry of Food and Drug Safety (MFDS) guideline, the tablet prepared by direct compression method with highly viscous swelling agent showed the highest swelling in acidic conditions. Water uptake of these tablets was rapid and completed within 30 min. Moreover, when the pH was changed from 2.5 to 6.8 buffer, the water uptake was not significantly changed in all tablets.

• 한국건설관리학회:학술대회논문집
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• 한국건설관리학회 2007년도 정기학술발표대회 논문집
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• pp.876-879
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• 2007

대규모 복합시설물의 내부 도시는 상업 및 공간 구조에 따라 거리의 보행 인구에 영향을 미치다. 또한 거리의 보행 인구는 상업 활동을 활성화 시키면서 보행량이 증가하면 상가시설의 매출액이 증가하고, 이러한 보행 유도인구의 증대는 상업시설의 입대료와 상가의 가치를 증진시킨다. 그러므로 대규모 복합시설물에서 보행량의 위상학적 접근성과 상가의 입지 특성에 따라 가치가 결정되어 진다. 이에 따라 본 연구에서는 정량적 평가 도구로 공간 위상학적 분석에 기반을 둔 공간구문론(Space Syntax)을 통해 개별 공간이 위상학적 속성을 분석하고 동선에 분포 및 패넌을 예측하여 상가의 입지가치를 평가하고자 한다. 또한 효과적인 입지 전략을 추진하기 위해 가로의 내부화에 적합한 내부 도시계획 및 설계 측면에서 시사점을 제시하고자 한다.

• 한국축산식품학회지
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• 제30권1호
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• pp.13-19
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• 2010

To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.