• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.28 no.6A
• /
• pp.873-880
• /
• 2008

When checking the state of deterioration or damage structures, regular visual inspection has very important role. At this point, a visual inspection is performed mainly by sketch or photography with a camera of inspectors. If that happens, it takes a lot of effort and time to inspect appearance damages. The purpose of this study is to develop the automatic recognition system for a more efficient and effective inspection of appearance damages. In the process, the image processing technology and the data management & analysis system for damage recognition are mainly developed and applied. This automatic recognition system enables inspectors or clients to obtain correct data that can recognize a damage, such as, crack, water leakage, efflorescence, delamination (peeling), spalling, etc. In addition, this study takes aim at the effect of secure safety, functional maintenance and extension of design lifetime according to build up continuous and systematic data management system.

• Applied Biological Chemistry
• /
• v.15 no.3
• /
• pp.213-219
• /
• 1972

In order to utilize sweet potatoes for the material of Takju, brewing experiments with raw sweet potatoes, sweet potato chips powder and its koji were conducted; and various tests were carried out on effect of the treatments of acid, alkali, polyphenol oxidase inhibitor, oxidizing and reducing agents upon the prevention against coloring of sweet potato chips by steaming, and on peeling effect of sweet potatoes by the alkali and heat treatments. The results obtained were as follows. 1) In the case of brewing with raw sweet potatose, each plot showed low acid and ethanol content, and its finished Takju had an undersirable color and odor. The plots which were mashed after peeling showed higher ethanol contents than the plots mashed without peeling. 2) In the case of brewing with sweet potato chips powder, each plot contained considerably more amount of ethanol than the plots brewed with raw sweet potatoes, white it contained less amount of acid. The ethanol contents of the plots using wheat bran koji were $10.5{\sim}11.4$ per cent 4 days after mashing, and were higher than those of the plots using malts powder. Their finished Takju was inferior in quality because of the lack of acid and being darkened gradually in process of time. 3) The kojies which were made of sweet potato chips powder with Neurospora sitophila or Aspergillus oryzae had good appearance, but the Takju mashes brewed with these contained remarkably less amount of ethanol. 4) Effect of the treatments of acid, alkali, polyphenol oxidase inhibitor and organic solvents such as ether and ethanol upon the prevention against coloring of sweet potato chips was not recognized. Alum and burnt alum were effective a little on the decolorization, and among the oxidizing and reducing agents tested, potassium permanganate was most effective. 5) Darkening of sweet potato chips powder in course of heating after mixing with water was not affected by pectin and amino acids, but by tannin. 6) Sweet potatoes were not peeled easily by friction after soaking in the boiling solution of 3 per cent alkali for 6 minutes and peeled in boiling water for 12 minutes. From the viewpoint of the results above mentioned, it seems to be necessary to study further on the isolation of microorganisms which are able to decompose the coloring substances and yeasts which are adequate for the fermentation of sweet potatoes in order to utilize sweet potatoes for Takju brewing, because brewing with raw sweet potatoes, sweet potato chips powder and its koji was unsuccessful, and effect of the various treatments on the decolorization of sweet potatoes was not recognized.

• Journal of Conservation Science
• /
• v.26 no.3
• /
• pp.341-348
• /
• 2010

After excavation work of relics, historical site which has historically meaningful, are preserved using the various methods. There are three method in the relocation methods that are original relocation method, the remaining structure-peel method, and soil peel method. The original relocation method is restored after relocating in historical site such as residential site, iron foundry site, kiln site, old mound. The remaining structure-peel method are restored only the feature of exposed remaining structure using polymeric resin, when it is difficult to relocate the entire remaining structure. And soil-peel method is exhibited after peeling in case when soil layers such as grave of old mound, foundation of building site, sedimentary deposit layer, shell heap, and etc. Soil-peel method becomes important historical data of changes according to environment at that time, that is, flooding by storm, traces of fire and living features of that time such as heaps of shells discarded after eating shellfish and living wastes. In particular, in case of soil layer for preparing foundation sites of building by compacting in turn soils with different components such as clay soil, rough sand soil and etc, it becomes important data which can judge foundation technology of that time. It can be said to be an important data preservation method for utilizing these historical data as historical data as well as for the purpose of education, exhibitions and public relations which can be shared not only by experts but also by general public. In this paper, we present the reliable definition of soil-peel method in various preservation methods and explain the using polymer in this method. So, we will come up with the accurate index about this method that is used the eminent analysis method for soil layer.

• Korean journal of applied entomology
• /
• v.25 no.3 s.68
• /
• pp.159-167
• /
• 1986

White tip nematode damage to rice was surveyed at 111 $My{\check{o}}n$ from 36 Gun in Kyongsangnam-Do, $Ky{\check{o}}ngsangbuk-Do\;and\;Ch{\check{o}}llanam-Do$. Rate of damaged stem by the nematode was highest at $Ch'angny{\check{o}}ng-Gun\;in\;Ky{\check{o}}ngsangnam-Do$ as 28.3%, $Y{\check{o}}ngch'on-Gun\;in\;Ky{\check{o}}ngsangbuk-Do$ as 69.3% and $Pos{\check{o}}ng-Gun\;in\;Ch{\check{o}}llanam-Do$ as 40.6%. In pot experiment, no white tip symptoms were appeared in Tongil hybrids except $W{\check{o}}np'ung$ by 3.4% but a great number of the nematode was detected in seeds while symptom and a fair amount of the nematode were observed in Japonica cultivars. The number of nematode in Shingwang cultivar of Tongil hybrids and Dongin cultivar of Japonica was highest by 1997, by 1023 individuals per 10g of seed respectively. Detection rate of the nematode was different depended upon peeling of the husks. Less than 50% was detected from unhulling seed compared with hulled seed except 8 cultivars such as $Shins{\check{o}}nchal$, Hangangchal, $S{\check{o}}gwang,\;Y{\check{o}}ngpung$, Milyang 23, $Such{\check{o}}ng,\;Taech'{\check{o}}ng\;and\;S{\check{o}}nam$. More effective detection was oftained with temperature level at $25^{\circ}C$ and increased with immersing time regardless of peeling the husks.

• Journal of the Korean Home Economics Association
• /
• v.41 no.10 s.188
• /
• pp.101-116
• /
• 2003

The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(1.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were peformed under food safety danger zone ($5{\~}60^{\circ}C$). The ingredients were mostly above pH 5.0 and high in Aw($0.94{\~}0.99$). Microbial assessments for salad production revealed that TPC($1.8{\times}10^3{\~}1.0{\times}10^{10}CFU/g$) and coliforms($1.5{\times}10{\~}5.2{\times}10^5 CFU/g$) exceeded the standards by Solberg et al.(TPC: $10^6CFU/g$, coliforms: $10^3CFU/g$). S. aureus was not detected but Salmonella was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per $100cm^2$ and 10 CFU/g of coliforms per $100cm^2$). According to the critical control point(CCP) decision tree analysis, vegetable receiving, vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCPs. From the findings it would be suggested that purchase of Quality materials, short holding and display time, storing food at right temperature, using sanitary cooking utensils, and improvement of workers' food handing practices are needed to ensure the safe salad production in this specific pizza restaurant.

• Journal of the Korean Institute of Telematics and Electronics D
• /
• v.36D no.12
• /
• pp.37-42
• /
• 1999

In this paper, some of main processes for the next generation integrated circuits, such as Cu damascene process using CMP, electron beam lithography, $SiO_2$ CVD and RIE, Ti/Cu-CVD were carried cut and then, two level Cu interconnects were accomplished. In the results of CMP unit processes, a 4,635 ${\AA}$/min of removal rate, a selectivity of Cu : $SiO_2$ of 150:1, a uniformity of 4.0% are obtained under process conditions of a head pressure of 4 PSI, table and head speed of 25rpm, a oscillation distance of 40 mm, and a slurry flow rate of 40 ml/min. Also 0.18 ${\mu}m\;SiO_2$ via-line patterns are fabricated using 1000 ${\mu}C/cm^2$ dose, 6 minute and 30 second development time and 1 minute and 30 second etching time. And finally sub-0.2 ${\mu}$ twolevel metal interconnects using the developed processes were fabricated and the problems of multilevel interconnects are discussed.

• Land and Housing Review
• /
• v.14 no.4
• /
• pp.121-129
• /
• 2023

In this study, we attempted to reduce CO₂ generated during manufacturing by replacing limestone (CaCO₃), a carbonate mineral used to produce cement clinker, with a decarbonated raw material to which CO₂ is not bound. The raw material for decarbonization was cement paste attached to waste concrete, among various industrial by-products. Waste concrete has cement paste adhered to the aggregate, which cannot be separated efficiently by general crushing and grinding methods. Peeling and grinding methods effectively remove only the cement paste without damaging the original aggregate. The abrasion time, steel ball type, and steel ball ratio were selected as effective factors for Abrasion. An optimal abrasion experiment was conducted to produce waste concrete fine powder containing decarbonated CaO as a cement clinker raw material through an experimental design method. The experiment revealed that the optimal conditions for producing waste concrete fine powder were an abrasion time of 7 minutes, a steel ball size for pulverization of 8 mm, and a steel ball ratio for pulverization of 0.6.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.42 no.4
• /
• pp.413-420
• /
• 2016

Hydroxy acid has been used to enhance anti-aging and skin moisturization by peeling effect on the skin stratum corneum, and thus it has been widely used in topical products and cosmetic products. Among them, the effect that appears most effectively in a short period of time has been reported to be effected by the pH of the cosmetic formulations. However, there are many difficulties in use due to irritation caused by pH and concerns about side effects. The purpose of this study was to evaluate the effect of applying cosmetics with (1) varying concentrations, (2) types and (3) pH of hydroxy acid on human skin. 22 healthy adults were stained with DHA (dihydroxyacetone) and DC (dansyl chloride) on the forearm, and the skin exfoliation effect was measured after application of the test products. (1) The application of GA (glycolic acid) increased the desquamation by concentration dependent. (2) the test product prepared with neutral pH showed no exfoliation effect. In contrast, SA (salicylic acid) showed a statistically significant exfoliation effect at both acidic pH and neutral pH. (3) The neutral pH SA showed excellent exfoliation effect on bot DHA and DC stained stratum corneum. These results suggest that it is possible to manufacture safe cosmetics without damaging the skin barrier, providing an opportunity to use cosmetics that are expected to exfoliate to people, whose skin is sensitive to pH.

• Conservation Science in Museum
• /
• v.17
• /
• pp.101-116
• /
• 2016

Ceramic cultural artifacts restored with gypsum-based materials are prone to decay over time due to gypsum's natural absorption and release of atmospheric moisture, often leading to distortion and peeling of painted layers. This study proposes a new restoration material which utilizes extra hard stone, significantly superior in strength to regular gypsum. In order to enhance its physical properties and make it suitable for restoration of ceramics, extra hard stone is mixed with metakaolin. This mixture far surpasses regular gypsum in compressive strength(119MPa vs. 26MPa) while also maintaining a much lower wear rate(0.88% vs. 2.53%). Furthermore, the water absorption rate(2.9%) of the mixed material is over five times lower than that of regular gypsum(17.2%). When examined using a SEM(Scanning Electron Microscope), this mixture also proved superior to extra hard stone in terms of hardened density. The addition of metakaolin increases the mixture's strength and water resistance over that of extra hard stone and also improves its surface density, making it ideal for the restoration of ceramics. It has already been used to repair ceramic objects in the Museum's collection: Clay basin(sinan 18892), Buncheong ware bottle with incised peony design(jubsu 2034), Buncheong ware bowl with chrysanthemum(jubsu 1730). Results thus far have shown the mixture to be easy to inject and layer as well as harden into an even surface, which allows for smooth application of paint for color matching.

• Korean Journal of Breeding Science
• /
• v.40 no.4
• /
• pp.461-465
• /
• 2008

"Green King" is a new mini kiwifruit variety developed at the National Institute of Subtropical Agriculture (NISA), RDA in 2005, which was an edible fruit without peeling. This variety was selected from seeds obtained from the cross breeding between Actinidia chinensis cv. "Apple Sensation" and A. arguta in 1998. Seedling and line selections were conducted from 1999 to 2002, and characteristic trials were carried out from 2003 to 2004. The branch of "Green King" sprouts strongly and the color of leaf is slightly dark green. The shape of fruit is cylindric and the color of peel is green or yellowish green without hair. The average weight of fruit is 15.9 g. The core is small and soft, the pericarp is light green. Soluble solids concentration is $15.4^{\circ}Brix$. The fruit is sweet with slightly acid taste, containing total acid 1.3%, and the yield is higher over twice than that of A. arguta. The content of vitamin C is higher than that of A. arguta. The harvesting time is from middle October. This variety can be planted in the central and southern region of Korea.