• Convergence Security Journal
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• v.8 no.3
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• pp.41-49
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• 2008

Other server based-application and the need of more complex interaction is required with functional strengthening and variational uses of mobile device. And mobile environments make a problem of continuous of web-service by making a problem of instance cutting between web-server and mobile device which acts as a client because of mobility. Therefore, this paper embodies a framework which keeps security and connectivity between HTTP based web-service and mobile device, and is for connection to web-service of mobile device which uses WAP in a standard protocol based mobile environment of mobile web-service for continuous web-service. This paper is analyzed in the same standard condition to compared functional delay which is based on HTTP and WAP access, and data transmission volume. Also it investigates improvement of execution overhead which is brought by interaction process.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.36 no.3
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• pp.253-258
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• 2012

The Cartesian grid system has generally been used in casting simulations, even though it does not represent sloped and curved surfaces very well. These distorted boundaries cause several problems, and special treatment is necessary to resolve them. A cut cell method on a Cartesian grid has been developed for the simulation of threedimensional mold filling. Cut cells at a cast/mold interface are generated on Cartesian grids, and the governing equations are computed using the volume and areas of the cast at the cut cells. In this paper, we propose a new method based on the partial cell treatment (PCT) that can consider the cutting cells which are cut by the cast and the mold. This method provides a better representation of the surface geometry, and will be used in the computation of velocities that are defined on the cell boundaries in the Cartesian gird system. Various test examples for several casting process are computed and validated.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.507-516
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• 2015

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

• Steel and Composite Structures
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• v.36 no.4
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• pp.417-426
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• 2020

Drilling processes in fiber-reinforced polymer composites are essential for the assembly and fabrication of composite structural parts. The economic impact of rejecting the drilled part is significant considering the associated loss when it reaches the assembly stage. Therefore, this article tends to illustrate the effect of cutting conditions (feed and speed), and laminate thickness on thrust force, torque, and delamination in drilling woven E-glass fiber reinforced epoxy (GFRE) composites. Four feeds (0.025, 0.05, 0.1, and 0.2 mm/r) and three speeds (400, 800, and 1600 RPM) are exploited to drill square specimens of 36.6×36.6 mm, by using CNC machine model "Deckel Maho DMG DMC 1035 V, ecoline". The composite laminates with thicknesses of 2.6 mm, 5.3 mm, and 7.7 mm are constructed respectively from 8, 16, and 24 glass fiber layers with a fiber volume fraction of about 40%. The drilled specimen is scanned using a high-resolution flatbed color scanner, then, the image is analyzed using CorelDraw software to evaluate the delamination factor. Multi-variable regression analysis is performed to present the significant coefficients and contribution of each variable on the thrust force and delamination. Results illustrate that the drilling parameters and laminate thickness have significant effects on thrust force, torque, and delamination factor.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.6 no.4
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• pp.72-79
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• 1997

A study is a experiment which is figure out to optimum discharge cutting condition of the surface roughness, electronic discharging speed and electrode wear ration with Ton , Toff and V(voltage) as an input condition according to the current(Ip) in an electric spark machine : 1) Electrode is utilized Cu and Graphite. 2) Work piece is used the material of carbon steel. The condition of experiment is : 1) Current is varied 0.7(A) to 50(A) and the time of electric discharging to work piece in each time is 30(min) to 60(min). 2) After the upper side of work piece was measured in radius(5$\mu$m) of stylus analyzed the surface roughness to ade the table and graph of Rmax by yielding data. 3) Electro wear ratio is : \circled1Cooper was measured ex-machining and post-machining by the electronic balance. \circled2The ex-machining of graphite measured by it, the post-machining was found the data from volume $\times$specific gravity and analyzed to made its table and graph on ground the data. 4) In order to keep the accuracy of voltage affected to the work piece was equipped with the A.V. R and the memory scope was sticked to the electric spark machine. 5) In order to preserve the precision of current, to get rid of the noise occured by internal resistance of electric spark machine and to force injecting for the discharge fluid , it made the fixed table for a work piece to minimize the work error by means of one's failure during the electric discharging.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.6
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• pp.1008-1016
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• 1995

The purpose of this study is to examine the vest patterns with better fitness, function and beauty best suited to the bodies because the previous studies on the vest pattern are not enough to be usable for its making and wearing including the emperiment and practice as well as its direct design and cutting although its wearing range has been widely popular. This study was carried out by making the experimental vest and performing its wearing experiment. The result of this study is summarized as follows. 1. The sensory evaluation on apperance showed that the wholoe average of pattern 4 was the highest for all S, M, L bodies. In addition, it was shown by the bodies that the most suitable related patterns included pattern 4-M body, pattern 2-S body and pattern 4-L body. However, the L body indicated the lowest score in all patterns. Then, this fact means that the diversified studies must be carried out on the vest patterns for the bodies. 2. The results on the function of vertical motions indicated that when the motion angle increased the lifting volume of the vertical motion also increased proportionally, and that the motion at $135^{\circ}$ among these verical motions showed the highest score. Therefore, it is required to consider this fact when determining the vest length in the process of making the vest pattern. 3. The results on the twisted degree of a posture showed that as to the experimental results on these vertical motions the twisted degree increased with the increase of angle. This fact seems to be also important in deforming the vest length when making the vest.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.1
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• pp.39-45
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• 2009

The CRT(Cathode Ray Tube) displays have been substituted for FPDs(Flat Panel Displays) such as LCD(Liquid Crystal Display) and PDP(Plasma Display Panel) because they have a convex surface, large volume and heavy weight. The productivity of FPDs is greatly dependent on the area of thin glass panel with $0.6{\sim}0.8mm$ thickness because FPDs are manufactured by cutting a large-scaled thin glass panel with patterns to the required product dimensions. So FPD's industries are trying to increase the area of thin glass Panel. Through FEM(Finite Element Method) analysis and fluid analysis, we developed an non-contact and air-floating conveyor system which consists of transport-module, distributor, horizontal/vertical changer and controller for the 7th generation glass panel (2,200mm in width, 1,870mm in length and 0.7mm in thickness). The design technology developed in this study can be effectively applied to a conveyor system for a larger-scaled thin glass panel.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.467-481
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• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• Korean Journal of Materials Research
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• v.16 no.9
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• pp.584-591
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• 2006

To enhance the machinability of the austenite stainless alloys, Mn and S were added to form MnS in the austenite matrix. Recently, Ca is also added to increase machinability. The alloying elements, such as C, Mn, S, Ca, and Al, are known to affect machinability, but those roles are not well understood. In this study, the ingots, controlled of alloying elements, C, Mn, S, Ca, Al, were prepared in the 304 stainless steel. The relationship between microstructure and machinability was compared to understand the role of alloying elements. It was proved that Mn and S enhanced machinability but C reduced it by analyzing cutting force on machining in the lathe. The alloying elements, Ca and Al, made a complex oxide compound of Mn-S-Ca-Al-Si-O, which results in increasing tool life. The ferrite volume fraction was changed with alloying elements and the effect of the ferrite fraction on machining was also discussed.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.