• Proceedings of the Computational Structural Engineering Institute Conference
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• 2006.04a
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• pp.906-913
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• 2006

The failure mechanism of a hollow bridge deck which is made of glass fiber reinforced polymer(GFRP) is investigated using both experiments and analysis. While the load-displacement behavior of the deck in the transverse direction shows a strong nonlinearity even in its initial response with relatively small magnitude of loads. In order to imporve the structural behavior of the deck in the transverse direction, we suggested that the empty space of the bridge deck is filled with a foam and investigated experimentally the static behavior of the orthotropic bridge deck which is made from GFRP and polyurethane foam. It is found that although the elastic modulus of the foam compared to that of the GFRP is about the order of $10^{-3}$, the structural behaviors in the weak axis such as nominal strength, stiffness, etc. are greatly improved. Owing to the low mass density of the foam used in this study, the bridge deck is still light enough with the improved structural properties.

• Computational Structural Engineering
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• v.6 no.1
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• pp.117-125
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• 1993

In general, the strength and stiffness of laminated composite cylindrical shells are very sensitive to the variation of slenderness parameters, some coupling-stiffness parameters, lamination angles, stacking sequence and number of layers. In this paper, the effects of these factors on the strength and buckling reliabilities of GFRP laminated cylindrical shells are investigated based on the proposed strength and buckling limit state models. As these factors have various and complicated effects on the strength and buckling reliabilities of GFRP laminated cylindrical shells, the results should be incorporated into the design formula such that optimum design technique and design code which provide uniform consistent reliability for balanced design in practice

• Journal of the Society of Naval Architects of Korea
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• v.57 no.2
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• pp.61-69
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• 2020

Due to its flexibility of the composite propeller blade, it is necessary to design a shape capable of generating a desired load at a design point in consideration of the shape change of the propeller. In order to design it, we need to evaluate not only the hydrodynamic force around it, but also its structural response of flexible propeller according to its deformation. So, it is necessary to develop a design tool to predict the hydroelastic performance of a flexible propeller with deformation considering fluid-structure interaction and special operating conditions. Finally a design optimization tool for flexible propellermade of CFRP is required. In this study, a design methodology of the specific flexible composite propeller is suggested, considering fluid-structural interaction analysis of the specific flexible propeller.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.47-55
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• 1997

This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice(powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice. Cooked rice powder with 9 different levels of persimmon in cooling dough(75, 100 and 150${\mu}{\textrm}{m}$ power with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope. 1. sensory evaluation conducted by 20 university students as panelists showed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule. 3. In cooking the rice cake with 20~60% of persimmon, it showed 6.3 to 5.5 pH. 4. Quantitative description analysis conducted by 20 university student s panelists showed that sample that sample C was preferred among 9 samples. From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quiet acceptable. Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 25$0^{\circ}C$ of cooking temperature with gas oven.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.7
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• pp.843-850
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• 1998

The purpose of this study is the investigation of chemical properties of wool treated with oxidants and protease at low temperature. The chemical degradation of the fibers were investigated by measuring $\alpha$-amimo acid contents and FT-IR analysis. In addition, urea-hydrogensulfite solubility was measured to compare to the oxidation and protease treated wool. The results were as follows. 1) By the oxidation of wool, cystine is oxidised to cysteic acid by way of the intermediate oxides, cystine-S-monooxide and cystine-S-dioxide, in the case hydrolysis catalysed by the protease catalyse. Also, $\alpha$-amimo acid contents is increased, and urea-hydrogensulfite solubility was lower than that of untreated wool. This chemical degradation of wool was occurred due to oxidate hydrolysis in the order of permonosulfate>dichloroisocyanuric acid$\geq$chlorine. 2) The chemical degradation of wool was accelerated by the protease treatment of oxidized wool. Oxidation of wool is considered to make the fiber more susceptibled to enzymatic attact by opening disulphide bond within wool. Enzymatic attact was effectively directed to the wool oxidised by permonosulfate.

• Textile Coloration and Finishing
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• v.11 no.2
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• pp.27-37
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• 1999

Polypropylene(PP) films were treated with plasma glow discharge to produce peroxy radicals on the surfaces. The peroxy radicals formed on the PP film surfaces were subsequently used for the graft polymerization of acrylic acid and acrylamide in an aqueous solution by heating, respectively. Introduction of acrylic acid and acrylamide on the PP film could be confirmed by the observation of carbonyl and primary amine absorptions based on carboxylic acid and amide, respectively. And introduction of functional group could be confirmed by weight analysis and ESCA. The water contact angle(90$^{\circ}$) of PP film was constant, irrespective of elapsed time, while plasma-treated and functional monomer-grafted PP films were slowly increased with elapsed time, showing the rearrangement of surface polar groups in air condition. The water contact angle$(90^\circ)$ of PP film was decreased by the plasma treatment$(56^\circ)$ and further decreased by the grafting of acrylic acid$(34^\circ)$ and acrylamide$(37^\circ)$, indicating increased hydrophilicity of the modified surfaces. The water contact angle of plasma-treated PP film increased a little as time elapsing. The half-life periods of surface voltage on acrylic acid-(31sec) and acrylamide-grafted PP(42sec) were significantly decreased when compared to those on PP(950sec) and plasma-treated PP film(241sec). In the experiments using acid, basic and disperse dyes, absorbance and $\Delta{E}$ values of functional monomer-grafted PP films were significantly increased than that of oxygen plasma-treated one.

• Journal of Korean Society of Steel Construction
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• v.14 no.1
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• pp.31-40
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• 2002

Free vibration of a thin-walled laminated composite beam is studied. A general analytical model applicable to the dynamic behavior of a thin-walled channel section composite is developed. This model is based on the classical lamination theory, and accounts for the coupling of flexural and torsional modes for arbitrary laminate stacking sequence configuration. i.e. unsymmetric as well as symmetric, and various boundary conditions. A displacement-based one-dimensional finite element model is developed to predict natural frequencies and corresponding vibration modes for a thin-walled composite beam. Equations of motion are derived from the Hamilton's principle. Numerical results are obtained for thin-walled composite addressing the effects of fiber angle. modulus ratio. and boundary conditions on the vibration frequencies and mode shapes of the composites.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.287-293
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• 2014

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.1488-1490
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• 2008

The gyroscope is the sensor for detecting the rotation in inertial reference frame and constitute the navigation system together an accelerometer. As the inertial reference equipment for attitude determination and control in the satellite, the mechanical gyroscope has been used but it bring the disturbance for mass unbalance so the disturbance give a bad influence to the observation satellite mission because the mechanical gyroscope has the rotation parts. During the launch, The mechanical gyroscope is weak in vibration, shock and has the defect of narrow operating temperature range so it need the special design in integration. Recently the low orbit observation satellite for seeking the high pointing accuracy of image camera payload accept the FOG(Fiber Optic Gyro) or RLG(Ring Laser Gyro) for the attitude determination and control. The Ring Laser Gyro makes use of the Sanac effect within a resonant ring cavity of a He-Ne laser and has more accuracy than the other gyros. It need the 1000V DC to create the He-Ne plasma in discharge tube. In this paper, the design process of the High Voltage Power Supply for RLG(Ring Laser Gyroscope) is described. The specification for High Voltage Power Supply(HVPS) is proposed. Also, The analysis of flyback converter topology is explained. The Design for the HVPS is composed of the inverter circuit, feedback control circuit, high frequency switching transformer design and voltage doubler circuit.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.158-165
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• 2017

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.