• Title/Summary/Keyword: property ($B_2$)

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Optically Controlled Silicon MESFET Modeling Considering Diffusion Process

  • Chattopadhyay, S.N.;Motoyama, N.;Rudra, A.;Sharma, A.;Sriram, S.;Overton, C.B.;Pandey, P.
    • JSTS:Journal of Semiconductor Technology and Science
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    • v.7 no.3
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    • pp.196-208
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    • 2007
  • An analytical model is proposed for an optically controlled Metal Semiconductor Field Effect Transistor (MESFET), known as Optical Field Effect Transistor (OPFET) considering the diffusion fabrication process. The electrical parameters such as threshold voltage, drain-source current, gate capacitances and switching response have been determined for the dark and various illuminated conditions. The Photovoltaic effect due to photogenerated carriers under illumination is shown to modulate the channel cross-section, which in turn significantly changes the threshold voltage, drainsource current, the gate capacitances and the device switching speed. The threshold voltage $V_T$ is reduced under optical illumination condition, which leads the device to change the device property from enhancement mode to depletion mode depending on photon impurity flux density. The resulting I-V characteristics show that the drain-source current IDS for different gate-source voltage $V_{gs}$ is significantly increased with optical illumination for photon flux densities of ${\Phi}=10^{15}\;and\;10^{17}/cm^2s$ compared to the dark condition. Further more, the drain-source current as a function of drain-source voltage $V_{DS}$ is evaluated to find the I-V characteristics for various pinch-off voltages $V_P$ for optimization of impurity flux density $Q_{Diff}$ by diffusion process. The resulting I-V characteristics also show that the diffusion process introduces less process-induced damage compared to ion implantation, which suffers from current reduction due to a large number of defects introduced by the ion implantation process. Further the results show significant increase in gate-source capacitance $C_{gs}$ and gate-drain capacitance $C_{gd}$ for optical illuminations, where the photo-induced voltage has a significant role on gate capacitances. The switching time ${\tau}$ of the OPFET device is computed for dark and illumination conditions. The switching time ${\tau}$ is greatly reduced by optical illumination and is also a function of device active layer thickness and corresponding impurity flux density $Q_{Diff}$. Thus it is shown that the diffusion process shows great potential for improvement of optoelectronic devices in quantum efficiency and other performance areas.

The Study on the Power Consumption for Glass Melting by Cold Crucible Melter (CCM용융에 대한 유리용융 조건 연구)

  • Jin, Hyun-Joo;Lee, Kyu-Ho;Jung, Young-Jae;Bae, So-Young;Kim, Tae-Ho;Jung, Young-Joon;Kim, Young-Seok;Lee, Kang-Taek;Ryu, Bong-Ki
    • Korean Journal of Metals and Materials
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    • v.46 no.2
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    • pp.65-68
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    • 2008
  • Generally CCM (cold crucible melting) is not suitable for melting glass. However, in this study we described the quantitative relationship between the basic property of glass and power balance, the power absorption in the melt, the losses in the coil and the cold crucible, for melting glass in CCM. The dependence of power balance on the applied frequency and the electric conductivity has been found. Above 300 kHz, the glass (B) contained alkali ion which has the low resistance $3.0{\Omega}{\cdot}cm$ at $900^{\circ}C$ and $1.36{\Omega}{\cdot}cm$ at $1,100^{\circ}C$ was melted easily and 60% of the overall power was absorbed in the melt and 30% and 10% of the overall power was lost in the cold crucible and coil respectively. Under the same condition, the glass (A) contained non-alkali ion was not melted easily and 50% of the overall power was absorbed in the melt and 40% and 10% of the overall power was lost in the cold crucible and coil respectively. In conclusion, the small absorbed power of the overall power in melt prevented a successful melting as for glass A, and the successful melting depends on the relative size of the absorbed power in melt irrespective of the melting volume. Hence, as typical for direct induction heating method(CCM), the successful melting strongly depended on the chosen working frequency based on electric conductivity of glass, power balance and the control of the critical power which was absorbed in melt.

Quality Characteristics of Fish Meat Patties Based on the Proportion of Tuna Thunnus albacares Red Meat and Swordfish Xiphias gladius White Meat (참치(Thunnus albacares) 적색육과 황새치(Xiphias gladius) 백색육의 혼합 비율에 따른 어육 패티의 품질 특성)

  • Ha-Young Lee;Sang-Min Lee;Hyeon-Ji Yu;Hyun-Sik Na;Dong-Hyeon Kim;Go-Wun Seo;ChangHyeon Ko;Seon-Woo Park;Hyung-Wook Choi;Ye-Jin Choi;Mi Jeong Jo;Yong-Soo Seo;DongHyun Ahn
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.57 no.2
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    • pp.116-121
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    • 2024
  • The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.

Vitamin D Attenuates Pain and Cartilage Destruction in OA Animals via Enhancing Autophagic Flux and Attenuating Inflammatory Cell Death

  • JooYeon Jhun;Jin Seok Woo;Ji Ye Kwon;Hyun Sik Na;Keun-Hyung Cho;Seon Ae Kim;Seok Jung Kim;Su-Jin Moon;Sung-Hwan Park;Mi-La Cho
    • IMMUNE NETWORK
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    • v.22 no.4
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    • pp.34.1-34.19
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    • 2022
  • Osteoarthritis (OA) is the most common form of arthritis associated with ageing. Vitamin D has diverse biological effect on bone and cartilage, and observational studies have suggested it potential benefit in OA progression and inflammation process. However, the effect of vitamin D on OA is still contradictory. Here, we investigated the therapeutic potential of vitamin D in OA. Six-week-old male Wistar rats were injected with monosodium iodoacetate (MIA) to induce OA. Pain severity, cartilage destruction, and inflammation were measured in MIA-induced OA rats. Autophagy activity and mitochondrial function were also measured. Vitamin-D (1,25(OH)2D3) and celecoxib were used to treat MIA-induced OA rats and OA chondrocytes. Oral supplementation of vitamin D resulted in significant attenuations in OA pain, inflammation, and cartilage destruction. Interestingly, the expressions of MMP-13, IL-1β, and MCP-1 in synovial tissues were remarkably attenuated by vitamin D treatment, suggesting its potential to attenuate synovitis in OA. Vitamin D treatment in OA chondrocytes resulted in autophagy induction in human OA chondrocytes and increased expression of TFEB, but not LC3B, caspase-1 and -3, in inflamed synovium. Vitamin D and celecoxib showed a synergistic effect on antinociceptive and chondroprotective properties in vivo. Vitamin D showed the chondroprotective and antinociceptive property in OA rats. Autophagy induction by vitamin D treatment may be a promising treatment strategy in OA patients especially presenting vitamin D deficiency. Autophagy promoting strategy may attenuate OA progression through protecting cells from damage and inflammatory cell death.

Physico-chemical Meat quality and sensory properties of Holstein steer beef by different feeding conditions of agricultural by-product TMR (농산부산물 TMR 사료의 에너지 급여조건에 따른 홀스타인 육우육의 이화학적 육질 및 관능특성)

  • Cho, Soohyun;Seong, Pilnam;Kang, Sunmoon;Kang, Geunho;Kim, Youngchun;Choi, Sun Ho
    • Journal of agriculture & life science
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    • v.50 no.1
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    • pp.211-222
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    • 2016
  • This study was conducted to investigate the physico-chemical meat quality and sensory properties of Holstein steers(n=18, 4 months old, average body weight 160kg) which were divided into 3 groups and fed 2 different energy levels of total mixed rations(TMR)(T1, TDN 74~84%; T2, TDN 77~85%) until 18, 20 or 22 months old, respectively. For loin muscles, 22-month group of T1 and 20- and 22-month groups of T2 had higher fat contents than the other groups (P<0.05). T2 had higher WHC values for 18-month groups among 3 feeding groups (P>0.05). In sensory properties, T1 had higher tenderness, flavor-likeness and overall likeness for 20-month group than the other groups (P<0.05). T2 had higher tenderness, juiciness, flavor likeness and overall likeness in 20- and 22-months groups than 18-month group (P<0.05). For top round muscles, 22-month group had higher fat contents than the other groups of T1 and T2 (P<0.05). T1 had higher in redness(a* value) and yellowness (b* value) of 22-month group (P<0.05). T2 had higher WHC values, lower WBS and CL values in 18-month group than the other groups (P<0.05). In sensory properties, T1 had higher tenderness for 18 and 20-month groups and overall likeness (P<0.05). T2 had higher tenderness in 18-month group. The results of this study showed that longer feeding of agricultural by-product TMR increased the intramuscular fat contents, however, the 18 and 20-months finishing groups were advantageous for the meat quality and sensory properties of Holstein steers.

Physico-chemical and Sensory Characteristics of Cooked Sausage Substituted with KCl or MgCl2 for NaCl (KCl 또는 MgCl2의 NaCl 대체 소시지의 이화학적 및 관능적 특성)

  • Jin, Sang-Keun;Kim, Il-Suk;Hur, In-Chul;Nam, Sang-Hae;Kang, Suk-Nam;Shin, Daekeun
    • Journal of agriculture & life science
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    • v.45 no.5
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    • pp.81-89
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    • 2011
  • This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

An International Collaborative Program To Discover New Drugs from Tropical Biodiversity of Vietnam and Laos

  • Soejarto, Djaja D.;Pezzuto, John M.;Fong, Harry H.S.;Tan, Ghee Teng;Zhang, Hong Jie;Tamez, Pamela;Aydogmus, Zeynep;Chien, Nguyen Quyet;Franzblau, Scott G.;Gyllenhaal, Charlotte;Regalado, Jacinto C.;Hung, Nguyen Van;Hoang, Vu Dinh;Hiep, Nguyen Tien;Xuan, Le Thi;Hai, Nong Van;Cuong, Nguyen Manh;Bich, Truong Quang;Loc, Phan Ke;Vu, Bui Minh;Southavong, Boun Hoong
    • Natural Product Sciences
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    • v.8 no.1
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    • pp.1-15
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    • 2002
  • An International Cooperative Biodiversity Group (ICBG) program based at the University of Illinois at Chicago initiated its activities in 1998, with the following specific objectives: (a) inventory and conservation of of plants of Cuc Phuong National Park in Vietnam and of medicinal plants of Laos; (b) drug discovery (and development) based on plants of Vietnam and Laos; and (c) economic development of communities participating in the ICBG project both in Vietnam and Laos. Member-institutions and an industrial partner of this ICBG are bound by a Memorandum of Agreement that recognizes property and intellectual property rights, prior informed consent for access to genetic resources and to indigenous knowledge, the sharing of benefits that may arise from the drug discovery effort, and the provision of short-term and long-term benefits to host country institutions and communities. The drug discovery effort is targeted to the search for agents for therapies against malaria (antimalarial assay of plant extracts, using Plasmodium falciparum clones), AIDS (anti-HIV-l activity using HOG.R5 reporter cell line (through transactivation of the green fluorescent protein/GFP gene), cancer (screening of plant extracts in 6 human tumor cell lines - KB, Col-2, LU-l, LNCaP, HUVEC, hTert-RPEl), tuberculosis (screening of extracts in the microplate Alamar Blue assay against Mycobacterium tuberculosis $H_{37}Ra\;and\;H_{37}Rv),$ all performed at UIC, and CNS-related diseases (with special focus on Alzheimer's disease, pain and rheumatoid arthritis, and asthma), peformed at Glaxo Smith Kline (UK). Source plants were selected based on two approaches: biodiversity-based (plants of Cuc Phuong National Park) and ethnobotany-based (medicinal plants of Cuc Phuong National Park in Vietnam and medicinal plants of Laos). At mc, as of July, 2001, active leads had been identified in the anti-HIV, anticancer, antimalarial, and anti- TB assay, after the screening of more than 800 extracts. At least 25 biologically active compounds have been isolated, 13 of which are new with anti-HIV activity, and 3 also new with antimalarial activity. At GSK of 21 plant samples with a history of use to treat CNS-related diseases tested to date, a number showed activity against one or more of the CNS assay targets used, but no new compounds have been isolated. The results of the drug discovery effort to date indicate that tropical plant diversity of Vietnam and Laos unquestionably harbors biologically active chemical entities, which, through further research, may eventually yield candidates for drug development. Although the substantial monetary benefit of the drug discovery process (royalties) is a long way off, the UIC ICBG program provides direct and real-term benefits to host country institutions and communities.

Preparation and Characteristics of Drinkable Yoghurt Added Water Extract of Omija(Schizandra chinensis Baillon) (오미자(Schizandra chinensis Baillon) 추출물 첨가 Drinkable Yoghurt의 제조 및 특성)

  • 홍경현;남은숙;박신인
    • The Korean Journal of Food And Nutrition
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    • v.17 no.2
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    • pp.111-119
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    • 2004
  • A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0%(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03% protein, 9.98-10.23% lactose, 0.81-1.08% fat, 16.21-16.64% total solid, and 14.57-15.17% solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4%(w/v) water extract of Schizandra chinensis added 15%(w/v) oligosaccharide, or 0.6%(w/v) water extract of Schizandra chinensis added 20%(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

Development of heat exchanger by the utilization of underground water. I - Design for plat fin tube - (지하수 이용을 위한 열교환기 개발. I - 냉각핀의 설계제작 -)

  • Lee, W.Y.;Ahn, D.H.;Kim, S.C.;Park, W.P.;Kang, Y.G.;Kim, S.B.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.4 no.1
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    • pp.119-127
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    • 2002
  • This study was conducted to develop the heat exchanger by utilizing the heat energy of underground water(15℃), which might be used for cooling and heating system of the agricultural facilities. We developed the heat exchanger, parallel type plat fin tube made of Aluminum(Al 6063), which was named Aloo-Heat(No. of The registration design : 0247164, by Korean Intellectual property Office). The fin of exchanger was design of the granulated surface for minimizing fouling factor and dew forms, and also placed parallel to the tube in order to minimized the resistance of flows. 1. Aloo-heat was designed to have 0.03m for inside diameter, 0.036m for outside diameter of tube, 0.0012m for thickness of fin and 0.032m for length of plat fin. 2. t was also designed to have 1.5248m2/m for outside area of heat transfer, 0.0942m2/m for inside area contacting hot liquid, and the ratio (Ra) was 16.1869. 3. Efficiency of the fin was 93 percentage when fin length was 0.032m, and the fin thickness satisfied equation $\frac{h{\rho}}{k}$< 0.2 when it was 0.0012m. 4. According to the performance test of Aloo-heat, as the temperature and rate increased, the heating value also increased, heating value was 504kJ/h·m and 6,048kJ/h·m when it was 60℃, 10 𝑙/min and 80℃, 40 𝑙/min respectively. 5. The test of heating value was confident, because correlation value(R2) was 0.9898 for the temperature and 0.9721 for flow rate of hot liquid, respectively.

Effects of Boliing, Steaming, and Chemical Treatment on Solid Wood Bending of Quercus acutissima Carr. and Pinus densiflora S. et. Z. (자비(煮沸), 증자(蒸煮) 및 약제처리(藥劑處理)가 상수리나무와 소나무의 휨가공성(加工性)에 미치는 영향(影響))

  • So, Won-Tek
    • Journal of the Korean Wood Science and Technology
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    • v.13 no.1
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    • pp.19-62
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    • 1985
  • This study was performed to investigate: (i) the bending processing properties of silk worm oak (Quercus acutissima Carr.) and Korean red pine (Pinus densiflora S. et Z.) by boiling and steaming treatments; (ii) the effects of interrelated factors - sapwood and heartwood, annual ring placement, softening temperature and time, moisture content. and wood defects on bending processing properties; (iii) the changing rates of bending radii after release from a tension strap, and (iv) the improving methods of bending process by treatment with chemicals. The size of specimens tested was $15{\times}15{\times}350mm$ for boiling and steaming treatments and $5{\times}10{\times}200mm$ for treatments with chemicals. The specimens were green for boiling treatments and dried to 15 percent for steaming treatments. The specimens for treatments with chemicals were soaked in saturated urea solution, 35 percent formaldehyde solution, 25 percent polyethylene glycol -400 solution, and 25 percent ammonium hydroxide solution for 5 days and immediately followed the bending process, respectively. The results obtained were as follows: 1. The internal temperature of silk worm oak and Korean red pine by boiling and steaming time was raised slowly to $30^{\circ}C$ but rapidly from $30^{\circ}C$ to $80-90^{\circ}C$ and then slowly from $80-90^{\circ}C$ to $100^{\circ}C$. 2. The softening time required to the final temperature was directly proportional to the thickness of specimen. The time required from $25^{\circ}C$ to $100^{\circ}C$ for 15mm-squared specimen was 9.6-11.2 minutes in silk worm oak and 7.6-8.1 minutes in Korean red pine. 3. The moisture content (M.C.) of specimen by steaming time was increased rapidly first 4 minutes in the both species, and moderately from 4 to 20 minutes and then slowly and constantly in silk worm oak, and moderately from 4 to 15 minutes and then slowly and constantly in Korean red pine. The M.C. of 15mm-squared specimen in 50 minutes of steaming was increased to 18.0 percent in the oak and 22.4 percent in the pine from the initial conditioned M.C. of 15 percent The rate of moisture adsorption measured was therefore faster in the pine than in the oak. 4. The mechanical properties of the both species were decreased significantly with the increase of boiling rime. The decrement by the boiling treatment for 60 minutes was measured to 36.6-45.0 percent in compressive strength, 12.5-17.5 percent in tensile strength, 31.6-40.9 percent in modulus of rupture, and 23.3-34.6 percent in modulus of elasticity. 5. The minimum bending radius (M.B.R.) of sapwood and heartwood was 60-80 mm and 90 mm in silk worm oak, and 260 - 300 mm and 280 - 300 mm in Korean red pine, respectively. Therefore, the both species showed better bending processing properties in sapwood than in heartwood. 6. The M.B.R. of edge-grained and flat-grained specimen in suk worm oak was 60-80 mm, but the M.B.R. in Korean red pine was 240-280 mm and 260-360 mm, respectively. Comparing the M.B.R. of edge-grained with flat-grained specimen, in the pine the edge-grained showed better bending processing property than the flat-grained. 7. The bending processing properties of the both species were improved by the rising of softening temperature from $40^{\circ}C$ to $100^{\circ}C$. The minimum softening temperature for bending was $90^{\circ}C$ in silk worm oak and $80^{\circ}C$ in Korean red pine, and the dependency of softening temperature for bending was therefore higher in the oak than in the pine. 8. The bending processing properties of the both species were improved by the increase of softening time as well as temperature, but even after the internal temperature of specimen reaching to the final temperature, somewhat prolonged softening was required to obtain the best plastic conditions. The minimum softening time for bending of 15 mm-squared silk worm oak and Korean red pine specimen was 15 and 10 minutes in the boiling treatment, and 30 and 20 minutes in the steaming treatment, respectively. 9. The optimum M.C. for bending of silk worm oak was 20 percent, and the M.C. above fiber saturation point rather degraded the bending processing property, whereas the optimum M.C. of Korean red pine needed to be above 30 percent. 10. The bending works in the optimum conditions obtained as seen in Table 24 showed that the M.B.R. of silk worm oak and Korean red pine was 80 mm and 240 mm in the boiling treatment, and 50 mm and 280 mm in the steaming treatment, respectively. Therefore, the bending processing property of the oak was better in the steaming than in the boiling treatment, but that of the pine better in the boiling than in the steaming treatment. 11. In the bending without a tension strap, the radio r/t of the minimum bending radius t to the thickness t of silk worm oak and Korean red pine specimen amounted to 16.0 and 21.3 in the boiling treatment, and 17.3 and 24.0 in the steaming treatment, respectively. But in the bending with a tension strap, the r/t of the oak and the pine specimen decreased to 5.3 and 16.0 in t he boiling treatment, and 3.3 and 18.7 in the steaming treatment, respectively. Therefore, the bending processing properties of the both species were significantly improved by the strap. 12. The effect of pin knot on the degradation of bending processing property was very severe in silk worm oak by side, e.g. 90 percent of the oak specimens with pin knot on the concave side were ruptured when bent to a 100 mm radius but only 10 percent of the other specimens with pin knot on the convex side were ruptured. 13. The changing rate in the bending radius of specimen bent to a 300 mm radius after 30 days of exposure to room temperature conditions was measured to 4.0-10.3 percent in the boiling treatment and 13,0-15.0 percent in the steaming treatment. Therefore, the degree of spring back after release was higher in the steaming than in the boiling treatment. And the changing rate of moisture-proofing treated specimen by expoxy resin coating was only -1.0.0 percent. 14. Formaldehyde, 35 percent solution, and 25 percent polyethylene glycol-400 solution found no effect on the plasticization of the both species, but saturated urea solution and 25 percent ammonium hydroxide solution found significant effect in comparison to non-treated specimen. But the effect of the treatment with chemicals alone was inferior to that of the steaming treatment, and the steaming treatment after the treatment with chemicals improved 10-24 percent over the bending processing property of steam-bent specimen. 15. Three plasticity coefficients - load-strain coefficient, strain coefficient, and energy coefficient - were evaluated to be appropriate for the index of bending processing property because the coefficients had highly significant correlation with the bending radius. The fitness of the coefficients as the index was good at load-strain coefficient, energy coefficient, and strain coefficient, in order.

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