• Proceedings of the KWS Conference
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• 2009.11a
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• pp.27-27
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• 2009

드라이브 샤프트는 일반적으로 엔진에서 발생된 회전력을 바퀴에 직접 전달하는 동시에 조향기능을 수행하는 자동차 부품이다. 최근에 경량화를 통한 에너지 절감을 위하여 기존 스틸소재를 알루미늄으로 대체하는 방안에 대한 연구가 집중되고 있다. 그러나 알루미늄 단일소재로 드라이브 샤프트를 제조하는 것은 비경제적이며 또한 기 개발된 자동차 부품들과의 연결을 고려하여 알루미늄 튜브와 스틸 요크의 이종금속 접합기술이 요구된다. 전자기 펄스용접은 전자기력을 이용하여 용접대상물을 고속으로 충돌시켜 용접하는 기술로서 열 발생이 적어 재료의 특성차로 인한 결함 및 변형이 발생하지 않아, 이종금속간 고품질 용접이 가능하며, 전자기 펄스 용접부의 품질과 밀접한 관계를 갖는 공정변수 경우 모재와 접합재의 재질 따라 적정 공정변수 범위가 변화되므로 공정에 따른 데이터의 축적은 대단히 중요하다. 전자기 펄스 용접을 이용한 이종금속 접합시 접합부 품질에 영향을 미치는 공정변수는 충전전압, 모재와 접합재 사이의 간격 및 접합재의 직경과 두께의 비(D/T비)로서 보고되었으며, Al/Steel 이종 금속 접합시 이들 공정변수가 접합부에 미치는 영향 및 최적의 공정변수 도출을 위한 연구는 시도되지 않았다. 따라서 본 연구는 전자기 펄스 용접기술을 이용한 Al/Steel 이종금속 접합 실험을 통하여 전자기 펄스용접의 적정성과 최적의 충전전압, 모재와 접합재 사이의 간격, D/T비를 도출하고자 한다. 전자기 펄스 용접 장치는 한국생산기술연구원과 웰메이트(주)에서 공동으로 개발한 $120{\mu}F$의 캐패시터 6개로 구성된 'W-MPW36'을 사용하였으며 이 장치의 최대충전전압과 최대접합용량은 각각 10kV, 36kJ이다. 접합재는 전기 전도율의 높은 Al 1070 파이프를 사용하였으며 모재는 기존 스틸 요크재인 SM45C 환봉을 사용하였다. 기보고된 연구를 통하여 코일과 접합재 사이의 간격이 좁을수록 높은 전자기력이 접합재에 작용하는 것을 확인하였으나 코일내 접합재와 모재 삽입 편의를 위하여 1mm로 설정하였다. 접합부의 품질 평가를 위하여 수압시험을 실시하였으며, 시험 후 접합부 단면을 주사전자현미경(SEM)을 이용하여 관찰하였다.

• Journal of the Korean Society of Industry Convergence
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• v.12 no.2
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• pp.79-83
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• 2009

In this study, actual state of operation of rotary tillage was surveyed in the central part of Korea which includes 29 rural community around Asan city, Choongnam principal. 29 heads of the village and 44 farmers were surveyed at the field with a questionnaire on the operation of rotary tillage with farm tractors. Power requirement of rotary tillage operation was measured at the field of each farmers during rotary tilling operation in the central part of Korea. Summaries of this study are summarized as follows. 1) Operations of tillage and land preparation were found to be carried out with farm tractors by 98 percents which are results of the survey on 29 heads of the village and 44 farmers. 2) More than half of the farms had tractors with horsepower more than 38 kW which states that most tractors were supplied in middle and large size. 3) The case of applying secondary tillage after the first primary tillage were 79 percent among the most of operations of tillage and field preparation. Rotary tillage were carried out on the most of wet paddy fields and only 14 percent of dry fields were cultivated with rotary tillage. 4) 63.6 percent of farm tractors were surveyed to meet the recommended field capacity on tillage operation by the government which were ranged from 15.1 to 34.9 ha. And the field capacity of these farm tractors were greater than that of annual total area of operation field, 13.2ha (data from Information of agricultural machinery, National agricultural products quality service, Korea), which states the utilization of agricultural machinery was high in the area surveyed. 5) 46 percent of farmers changed the blade of rotary implement when they used it over the field capacity of rotary blade of 33 ha which is the area of field for rotary operation per a blade change. 55 percent of farmers changed the rotary blade more than once per two years. 6) The required power for rotary operation of each farm tractors were measured as 17.206 kW at untilled paddy field and 34.989 kW at untilled dry field on the average, respectively. The required power for rotary operation was measured as 28.248 kW on the average at the paddy field which had been plowed once and 28.015 at the paddy field that had rotary tillage operation. Untilled dry field showed the highest value of the required power for rotary operation.

• Applied Chemistry for Engineering
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• v.10 no.3
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• pp.367-373
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• 1999

Increasing consumer demand for recycle of most paper products is challenging manufacturers to use lower value raw materials while maintaining high quality. This study was carried out to investigate the composition of old corrugated containers (OCC) and to manufacture printing and writing papers of over 85% (ISO) brightness by ECF and TCF bleaching from OCC. Fiber length of American old corrugated container (AOCC) was longer than that of Korean old corrugated container (KOCC) in fiber length. The former was composed of unbleached kraft pulp (UKP) of about 80 percentage, the latter about 20 percentage. OCC is feasible for manufacturing of pulps i.e., AOCC is for printing and writing papers and KOCC is for whiteboards, in the aspects of brightness and mechanical properties on the other hand, the cost of manufacturing upgraded papers by OCC is high because of bleaching chemicals. Neverthless, considering various aspects, especially environment, there are many advantages in recycling. In case of the treated AOCC pulp, over 85% (ISO) brightness can be achieved through TCF or ECF bleaching step, while the treated KOCC pulp did not allow high brightness through TCF bleaching. The tensile index of the bleached KOCC pulp was lower than that of the bleached AOCC pulp, but the burst and tear index of KOCC was higher than that of AOCC.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.508-514
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• 2013

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.707-716
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• 2010

Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

• International Journal of Highway Engineering
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• v.7 no.3 s.25
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• pp.31-42
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• 2005

This study evaluates the physical mechanical properties, durability and sound absorbtion of porous concrete for pavement according to content of silica fume and steel fiber to elicit the presentation of data and the way to enhance its function for the practical field application of porous concrete as a material of pavement. The results of the test indicate that in every condition, the void ratio and the coefficient of water permeability of porous concrete for pavement satisfy both the domestic standards and proposition values. Among the properties of strength, the compressive strength satisfies the standards in the specification of Korea National Housing Corporation as for every factor of mixture but in the case of the flexural strength, more than 0.6vol.% of steel fiber satisfied the Japan Concrete Institute proposition values. The mixture of silica fume and steel fiber presents the excellent intensity, though. The case when silica fume and steel fiber are used simultaneously presents the strongest durability because the durability shows the similar tendency to the dynamic characteristics. The case when 10wt.% of silica fume and 0.6vol.% of steel fiber are used at the same time shows that the loss rate of mass by Cantabro test became 27% better and freeze-thaw resistance became 60% better. As for the characteristics of sound absorption of porous concrete for pavement, Noise Reduction Coefficient is 0.48 to prove that it possesses almost 50% sound absorption.

• Journal of the Korean Society of Radiology
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• v.6 no.6
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• pp.441-445
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• 2012

X-ray Chest P-A is very important and basic diagnosis examination for pregnant women. For a pregnancy period pregnant women should be treated very carefully not to be exposed to any radiation which might cause harmful damage to women and babies as well. Lead apron is one of the effective methods to protect pregnant women from the X-ray radiation. However, it is difficult to obtain the accurate position of pregnant women during X-ray Chest P-A since conventional lead apron method forces pregnant women to hold the apron by themselves only to make pregnant women very uncomfortable and hard to maintain accurate position during radiation. As a consequence, it is common to get low quality images of X-ray Chest P-A due to the overlap of apex of lung and scapular. In order to fix this problem, we made new design lead apron that allowed pregnant women to be more comfortable to maintain accurate position during X-ray Chest P-A position. Finally, with this new design lead apron, it was possible to get the best optimized images of X-ray Chest P-A of pregnant women by minimizing overlapping apex of lung and scapular.

• Journal of Biosystems Engineering
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• v.37 no.2
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• pp.75-81
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• 2012

Oyster mushroom farm which could not meet optimum temperature range yields non-uniform sized, low quality products. Thus, this study, utilizing STAR CCM+, one of the computational fluid dynamics (CFD) programs, analyzed the impact of air circulation and temperature distribution. Methods: After we visited numerous mushroom farms, we measured the temperature at the discharge ports of heaters, fan capacity, and the locations of the air circulators in the farms. According to the data, most mushroom growers installed the heaters near the entrance and discharge ports of the heaters at the third growing bed on the same height as the heaters in the entrance. The temperature at the discharge port of heater was $1,26^{\circ}C$, and the fan capacity was 4,500 $m^3$/hr. The air circulator was placed in the center of the mushroom farm 50cm above the ground, and its capacity of inlet port was 1,100 $m^3$/hr and discharge port 1,600 $m^3$/hr. The mushroom farm was insulated. Results: According to the analysis of the temperature distribution in the vertical plane of the entrance side, no air circulation causes the high temperature zone of 296~299K at the discharge port of the heater to take up 34% of area while the operation of air circulators causes it to occupy only 9%. This means that not using air circulators leads to a concentration of high temperature at the discharge port near the entrance. In addition, with the results of the analysis of the temperature distribution in the vertical planes of the center, no air circulation causes the temperature zone of 295~298K at the discharge port of the heater to take up 48% of area while the operation of air circulators causes it to occupy 80%. This shows that the high outlet port temperature disseminated to the center. Conclusions: After ninety minute operation of both heater and air circulator, the interior temperature became stabilized in the mushroom farm. Air circulation made the high temperature at the discharge port disseminate to the center and exit in the farm and equalize the temperature distribution.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.359-363
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• 1983

Effects of irradiation on the physicochmical properties and its quality of powdered hot pepper paste which was used as a minor matrial of meat products, were investigated during the three months storage. Proximate components of powdered hot pepper paste were not remarkably changed according to the irradiation dose except the slight increase of total and reducing sugars. Capsanthin was insignificantly decreased by the increase of irradiation dose. Color difference according to the irradiation dose could not be distinguished by naked eye but was slightly changed by mechanical measurement. Total bacteria and E.coli were sterilized by the irradiation of 10kGy and 5kGy, respectively and no microorganisms were grown up after three months storage at $37^{\circ}C$. Sterilization of powered hot pepper paste by irradiation was expected to be superior to the traditional methods in the wholsomeness and sterilizing efficacy.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.