• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.2
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• pp.921-926
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• 2015

Embossed aluminum sheets were been used in heat insulation purpose for automative exhaust parts because of increasing their surface areas and stiffness reinforcement. However, there are many restrictions because of high rate of wrinkle occurrence on press working. We have performed the tensile and bending tests for embossed sheets to clarity its mechanical properties and springback characteristics. Embossed aluminum sheets showed a different flow stress after plastic yielding due to flattening the embossed cone shape. Above all, yield stress of parallel embossed specimen decreases while its diagonal one increases and the decrease of young's modulus in the embossed sheets contributes to the increase of springback amount.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.10
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• pp.6282-6288
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• 2014

$CO_2$ welding is used widely in the field. On the other hand, welding defects occur when welders cannot adjust the current and voltage needed for welding and have to stop working to adjust the current and voltage, causing sudden cooling down of the welding structure inside a vehicle or tank where the control panel is invisible or when work site is far. This study used three types of existing $CO_2$ welders. This also applied SS400 rolled steel for welding structural purposes for remote control torch welding, perform a welding test through v-groove butt welding with a remote control torch and existing $CO_2$ welding torch, conducted visual inspection on the appearance of a welded top bead. In addition, the appearance quality of the welding part was monitored mainly through penetrant testing and a bending test to evaluate the welding defect reduction and the effect on the performance and compatibility by replacing the existing welder.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.369-374
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• 1989

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.16-22
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• 1997

This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (％) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evaluated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that Cl [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 30 : 30 : 10 : 5 : 2(％)] produced the best quality in most sensory characteristics during storage.

• Fire Science and Engineering
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• v.20 no.4 s.64
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• pp.33-41
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• 2006

Nowadays in Korea, KS F 2271(Testing method for incombustibility of internal finish material and element of buildings) has been using for the evaluation of fire safety performance of sandwich panels. The test method in Japan and in Korea was based on the same way. When the Japanese standard building code was revised in 2000, the test method in the ISO 5660-1 was adopted for the test method for combustion performance of internal finishing materials and elements of buildings. According to this, the revision version of draft substituting the test method in the KS F 2271 for one in the ISO 5660-1(Cone Calorimeter method) is informed in Korea. In this study, combustion properties of sandwich panels were tested using the cone calorimeter method. Ignition time, peak heat release rate and total heat released of four sandwich panels and four core materials (thermal insulation material), which are widely used in Korea, were tested. Test results were analyzed for each specimen. Finally, test results were classified by Japanese standard building code and Canadian NBC revised.

• Fire Science and Engineering
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• v.23 no.3
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• pp.110-120
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• 2009

In tunnel, though the frequency of fire occurrence is relatively lower than other structures, the characteristics of sealed space tends to cause the temperature to rapidly rise to more than $1000^{\circ}C$ within 5minutes after fire, which might eventually lead to a large fire that usually results in a loss of lives and the damage to the properties, not to mention a huge cost necessary for repair and maintenance after fire. We have developed various conditions of the heating furnace and the method to install a thermo couple within the furnace based on EFNARC and KS F 2257-1. Referring to tunnel fire scenarios, it clarified the heat transfer characteristics of concrete PC panel lining depending on fire intensity (ISO, $1^{\circ}C$/SEC, MHC, RWS), and to identify the range of thermal damage, the evaluation was carried out using ITA standard. As a result, 30mm under ISO fire condition, 20mm under $1^{\circ}C$/SEC, 100mm under MHC and 50mm under RWS were measured. And when it comes to spalling, 30mm was measured under RWS and MHC.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.12
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• pp.5229-5235
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• 2016

Prostate cancer (PCa) remains one of the most widespread and perplexing of all human malignancies. Assessment of gene expression is thought to have an important impact on cancer diagnosis, prognosis and therapeutic decisions. In this context, we explored combined expression of PCa related target genes AMACR and PCA3 in 126 formalin fixed paraffin embedded prostate tissues (FFPE) from Moroccan patients, using quantitative real time reverse transcription-PCR (RT-qPCR). This quantification required data normalization accomplished using stably expressed reference genes (RGs). A panel of twelve RG was assessed, data being analyzed using GenEx V6 based on geNorm, NormFinder and statistical methods. Accordingly, the hnRNP A1 gene was identified and selected as the most stably expressed RG for reliable and accurate gene expression quantification in prostate tissues. The ratios of both PCA3 and AMACR gene expression relative to that of the hnRNP A1 gene were calculated and the performance of each target gene for PCa diagnosis was evaluated using receiver-operating characteristics. PCA3 and AMACR mRNA quantification based on RT-qPCR may prove useful in PCa diagnosis. Of particular interesting, combining PCA3 and AMACR quantification improved PCa prediction by increasing sensitivity with retention of good specificity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1068-1076
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• 1997

This study was carried out to elucidate the utility of fusant for shortening the ripening time of imitation processed cheese. L. bulgaricus exhibited the highest protease and lactase activity and L. helveticus revealed the highest lipase activity. Fusant was shown to be high in the activity of protease and lactase. The total volatile free fatty acid produced by the cheese treated with L. helveticus was markedly increased after four ripening days and was gently increased after nine ripening days. However, L. bulgaricus significantly increased the total volatile free fatty acid between four and nine ripening days. In the case of fusant, the amount of total volatile free fatty acid was observed to increase at a constant rate relative to the ripening time. In free fatty acid production at different ripening times, L. bulfaricus generated caproic acid and caprilic acid abundantly while it produced a poor quantity of capric acid, lauric acid, and myristic acid. In the cheese sample treated with L. helveticus, the amount of caproic acid and capylic acid was on increase as the ripening time increased. The amount of caproic acid and caprylic acid produced by fusant was less than that produced by the other two starters. In the panel sensory evaluation, the flavor intensity and preference increased as the ripening time increased. The cheese sample treated with fusant showed the highest flavor intensity at 7 days, whereas cheese treated with L. helveticus exhibited the highest flavor intensity at 15 or 30 days. The cheese treated with L. helveticus showed the highest preference at 7 days, but cheese treated with fusant exhibited the highest preference at 30 days.

• Korean Journal of Remote Sensing
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• v.24 no.1
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• pp.45-55
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• 2008

The impact on streamflow and groundwater recharge considering future potential climate and land use change was assessed using SLURP (Semi-distributed Land-Use Runoff Process) continuous hydrologic model. The model was calibrated and verified using 4 years (1999-2002) daily observed streamflow data for a $260.4km^2$ which has been continuously urbanized during the past couple of decades. The model was calibrated and validated with the coefficient of determination and Nash-Sutcliffe efficiency ranging from 0.8 to 0.7 and 0.7 to 0.5, respectively. The CCCma CGCM2 data by two SRES (Special Report on Emissions Scenarios) climate change scenarios (A2 and B2) of the IPCC (Intergovemmental Panel on Climate Change) were adopted and the future weather data was downscaled by Delta Change Method using 30 years (1977 - 2006, baseline period) weather data. The future land uses were predicted by CA (Cellular Automata)-Markov technique using the time series land use data of Landsat images. The future land uses showed that the forest and paddy area decreased 10.8 % and 6.2 % respectively while the urban area increased 14.2 %. For the future vegetation cover information, a linear regression between monthly NDVI (Normalized Difference Vegetation Index) from NOAA/AVHRR images and monthly mean temperature using five years (1998 - 2002) data was derived for each land use class. The future highest NDVI value was 0.61 while the current highest NDVI value was 0.52. The model results showed that the future predicted runoff ratio ranged from 46 % to 48 % while the present runoff ratio was 59 %. On the other hand, the impact on runoff ratio by land use change showed about 3 % increase comparing with the present land use condition. The streamflow and groundwater recharge was big decrease in the future.

• Journal of the Society of Naval Architects of Korea
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• v.31 no.4
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• pp.130-138
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• 1994

Bottom plates of empty hold are subjected to not only water pressure but also bi-axial inplane loads, specially in the alternate full loading full loading condition of bulk carrier. This kind of plate behaviours is very difficult to be explained and to be estimated using common buckling design guide in the initial design stage of hull structure, therefore, some more concrete studies for this plate structure was performed based on the currently developed buckling estimation formula. In this buckling formula, torsional stiffness effects of edge stiffener are included additionally and effects of elastic buckling strength of plate panel are treated as characteristic value problem. Also considering boundary stiffener effects and inplane and lateral loading, evaluation of bottom plate scantling using this formula, calculated results using various classification regulation of buckling strength and results of first report approach are compared each other and useful guides using developed formula for bottom plate scantling design are discussed.