• Proceedings of the Korean Geotechical Society Conference
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• 2003.03a
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• pp.95-102
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• 2003

Corestone rock mass has complex characters because it is made up of stronger and stiffer corestone in a weaker and softer matrix. Physical model corestone rock mass made up of stiffer corestone in weaker matrix were tested in uniaxial compression and numercal modelling analysis The result of the uniaxial compression tests showed that increasing the corestone proportion generally increased the modulus of deformation. And the strength decreased in the lower corestone proportion, but it increased in the higher proportion(45%, 65% corestone by volume). The strength and the modulus of deformation were not affected by different size coretone on the same proportion. The result of the numerical modelling analysis showed similar trend compared with the result of the result of the uniaxial compression test. But though the result of th uniaxial compression test is similar to the result of the numerical modelling analysis, it's unreasonalble to apply the results of this paper to in situ corestone rock mass. So mere laboratory tests including triaxial test and the other numerical program analyses are necessary to apply the results to in situ corestone mass

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.465-468
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• 2008

This study investigated the best condition when mixed sand with a river and crushed sand was used though the experiment for the properties of the concrete corresponding to the control of fine aggregate ratio to apply the mixed sand and properties of the fine aggregate at the ready-mixed concrete factory on Yeongnam and Honam. The physical properties of Yeongnam and Honam is satisfied with KS F 2526 and KS F 2527 except fineness modulus and passing amount of 8mm sieve. And, the mixed sand above two types which were incongruent to use individually was being used at each factory, and it was managed in accordance with KS. The flowabillity of the mixture proportion of concrete which was estimated by method of unit volume weight according to the fine aggregate ratio at each factory on Yeongnam and Honam was higher than existing mixture proportion. It was analyzed that the residual water due to decline of the surface area caused by reducing fine aggregate ratio was increased relatively. Accordingly, it was considered that the effect on the economic mixture proportion and improvement of durability might be possible.

• Textile Coloration and Finishing
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• v.6 no.3
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• pp.37-43
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• 1994

Commercial Poly(ethylene terephthalate) (PET) filaments were treated in solvents mixtures such as benzyl alcohol/perchloroethylene(BA/PER), benzyl alcohol/trichloroethylene(BA/TRI), benzyl alcohol/ethylene chloride(BA/EC), metha nol/perchloroethylene(ME/PER), and methanol/trichloroethyle(ME/TRI). Swelling of PET in solvent mixtures showed rapidly in the middle range of mixture ratio. Contribution of swelling of each component to total swelling of binary mixtures with increasing treated time was generally showed in proportion to the mixture ratio of the each component in dependence of the extend of swelling.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.05a
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• pp.9-12
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• 2005

This paper investigated the temperature history of mass concrete mock up structure considering different heat generation by varying with mixture proportion. Setting time difference between high early strength mixture (E-P) and retarding mixture (R-F30) was 14.5hours. Incorporation of $30\%$ of fly ash contributed to $10^{\circ}C$ of hydration heat reduction. In generally used C and D combination, bottom concrete shows earlier hydration, while E-J combination showed reverse tendency and thus, this method can reduce the crack occurrence. Therefore, heat generation difference method has beneficial effect on reducing crack induced by hydration heat resulting from heat generation difference between surface and center section.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.84-88
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• 1973

The antioxidant activity of some extracts from various stages of a Mailard type browning reaction mixture, a 0.2 M glucose + 0.2 M glycine solution heated at $100^{\circ}C$, was determined, using edible soybean oil as a substrate. The activity was compared with the length of reaction times, and also with the intensity of color of the reaction mixture at various stages. The absorbance, at $490\;m{\mu}$, of the reaction mixture appeared to increase almost in proportion to the length of the reaction times. All the extracts from the reaction mixture exhibited considerable antioxidant activity. However, unlike the Absorbance of the reaction mixture, the antioxidant activity of the extracts from the reaction mixture did not appear to increase in proportion to the length of the reaction times. The activity of the extract from the reaction mixture heated for 30 hours was indeed greater than that of the extract from the reaction mixture heated for 2 hours, but the difference of the activity was not so great as one might expect. The results appear to indicate that most of effective antioxidative compounds formed during the Mailard type browning reaction could not be brown-colored pigments formed during the reaction.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.165-173
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• 2011

Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn't influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.

• 제어로봇시스템학회:학술대회논문집
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• 1992.10b
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• pp.514-519
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• 1992

To make an accurate retrieval of the proportion of each category among mixed pixels (Mixel's) of a remotely sensed imagery, a maximum likelihood estimation method of category proportion is proposed. In this method, the observed multispectral vector is considered as probability variables along with the approximation that the supervised data of each category can be characterized by normal distribution. The results show that this method can retrieve accurate proportion of each category among Mixel's. And a index that can estimate the degree of error in each category is proposed. AS one of the application of the proportion estimation, a method for image classification based on category proportion estimation is proposed. In this method all pixel in a remotely sensed imagery are assumed to be Mixel's, and are classified to most dominant category. Among the Mixel's, there exists unconfidential pixels which should be categorized as unclassified pixels. In order to discriminate them, two types of criteria, Chi square and AIC, are proposed for fitness test on pure pixel hypothesis. Experimental result with a simulated dataset show an usefulness of proposed classification criterion compared to the conventional maximum likelihood criterion and applicability of the fitness tests based on Chi square and AIC,

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.43-50
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• 1975

The antioxidant effects of the alcohol extracts obtained from a Maillard-type and a caramelization-type browning reaction mixtures were determined and compared. The Maillard-type reaction mixtrue contained 0. 2 M glucose and 0. 2 M glycine while the caramelization-type reaction mixture contained only 0. 2 M glucose and both were heated at $100^{\circ}C$. The results obtained are as follows. 1. The color intensity of the Maillard-type reaction mixture appeared to increase in proportion to the length of reaction time. However, the antioxidant activity of the extracts did not seem to increase in proportion to the length of reaction time. The antioxidant activity of the extracts from the reaction mixture heated for 16 hours was not much greater than that of the extracts from reaction mixture heated for 2 hours. 2. The color intensity of the caramelization-type browning reaction appeared to increase in proportion to the length of reaction time. The antioxdant activity of the extracts did not seem to increase in proportion to the length of reaction time. 3. It appeared that the antioxdant effects of the alcohol extracts from the Maillard-type browning reaction mixture were far greater than those from the caramelization-type browning reaction mixture, compared on the basis of the same length of reaction time. Substrates, containing the alcohol extracts of the caramelization reaction mixture taken after 4 and 120 hours, developed peroxide values of 88. 9 and 33. 0 after a 20 day storage period (control, 135. 0) whereas substrates, containing the alcohol extracts of the Maillard-type reaction mixture taken after 1 and 16 hours, developed peroxide value of 9. 5 and 7. 5 after the same storage period.

• Transactions of the Korean Society of Automotive Engineers
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• v.12 no.2
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• pp.32-38
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• 2004

This study was performed to investigate the behavior of liquid and vapor phase of fuel mixtures with different piston cavity diameters in a optically accessible engine. The conventional engine was modified as Central Injected DI gasoline engine with swirl motion. Two dimensional spray fluorescence images of liquid and vapor phase were acquired to analyze spray behavior and fuel distribution inside of cylinder using exciplex fluorescence method. Piston cavity geometries were set by Type S, M and L. The results obtained are as follows. In the spray formation after SOI, the cone angle and width of the spray were decreased at late injection timing. With a fuel injection timing of BTDC $180^{\circ}C$, fuel was not greatly affected in a piston cavity but generally distributed as homogeneous mixture in the cylinder. With a fuel injection timings of BTDC $90{\circ}C$ and $60^{\circ}C$, fuel mixture was widely distributed in near the cavity center. As a injection timing was late in the compression stroke, residual width of fuel mixture was narrow in proportion to piston cavity.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.11a
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• pp.19-20
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• 2015

In this research, by examining the influence that high quality fine aggregate and low quality fine aggregate have on the strength of concrete through tests, the manifest strength of concrete according to high quality fine aggregate was reviewed. The results showed that compared to low quality fine aggregate usage mixture, the unit volume to achieve the same liquidity decreased and accordingly the W/B also decreased therefore increasing the strength of concrete, and as high quality fine aggregate was used, it is determined that there can be improvements to the economically feasibility of usage mixture and improvement in durability etc.