• Journal of applied mathematics & informatics
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• 제38권1_2호
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• pp.91-97
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• 2020

Presented in this paper is a characterization of Weibull distribution by an independence property of upper record values that X_k has a Weibull distribution if and only if ${\frac{X_U(m)}{X_U(n)}}$ and X_U(s) are independent for 1 ≤ m < n < s.

• 열처리공학회지
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• 제21권4호
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• pp.205-212
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• 2008

Characteristics of microstructures, mechanical properties and formability of two Al-20Si-5Fe-2Ni alloys produced by gas atomizing (P/M) and spray forming (S/F) respectively were compared at temperatures up to $560^{\circ}C$. Room temperature hardness values and tensile strengths of both alloys were increased in accordance with temperature after heat treatment above $300^{\circ}C$. The highest values of hardness and tensile strength of both alloys were obtained at $490^{\circ}C$. It was interpreted that increase in hardness and tensile strength according to heating temperature between $300{\sim}490^{\circ}C$ was mainly related to increase in internal stress between Al matrix and reprecipitated particles. S/F alloys showed better formability and wear property than P/M alloys due to the homogenity of microstructures above $300^{\circ}C$.

• Elastomers and Composites
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• 제39권4호
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• pp.263-273
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• 2004

The effects of zinc surfactant (ZB) on the bis(triethoxysilylpropyl)disulfide (TESPD)-silica mixture in natural rubber (NR) and solution butadiene-co-styrene rubber(S-SBR) were compared with respect to their rheological property, processability, physical properties, and silica dispersion. In the NR compound, addition of the ZB increased the reversion resistance time (T-2), the tensile modulus, and the BO time; however, lowered the viscosity, the HBU, and tans values. In the S-SBR copound, addition of the ZB increased the $tan{\delta}$ values while lowered the T-2, the tensile modulus the BO time, the viscosity, and the HBU of the compound. In the NR compounds, addition of the ZB significantly increased the processability and mechanical property. However, in the S-SBR compounds, it improved the processability the mechanical property was not improved.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.367-372
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• 2016

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased.

• 방사선산업학회지
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• 제5권4호
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Human Ecology Research
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• 제59권1호
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• pp.13-21
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• 2021

In order to examine the changes in the appearance properties and the post-adhesion appearance properties of Hanji yarn blended fabrics : 100% Hanji yarn fabric, two kinds of cotton / Hanji yarn blended fabrics and 100% cotton fabric, were selected and fused with three kinds of interlinings. After fusing, changes of standardized KES values were examined. 1. W/T, B/W of Hanji yarn blended fabrics was higher than that cotton fabric. WC/W, 2HB/W, 2HB/B, and 2HG/G values of Hanji yarn blended fabrics are lower than cotton fabric. This means that the Hanji yarn was mixed, shape retention, wrinkle recovery was improved, and the drape property was lowered. 2. After fusing, W/T, shape retention, wrinkle recovery of Hanji yarn blended fabrics increased, and WC/W values of Hanji yarn blended fabrics decreased. The wrinkle recovery property of Hanji yarn blended fabrics were improved; however, the 2HG/G value of Hanji yarn fabric increased due to fusing, and the wrinkle recovery property of Hanji yarn fabric decreased. 3. In the selection of adhesive core, I1 adhesive core is excellent in terms of shape stability and wrinkle recovery; however, an I3 adhesive core is recommended for drape and silhouette formation. When the fabric of the adhesive core was PET, it was found to penetrate better between the fabrics during adhesion than the case of cotton fabrics.

• 한국축산식품학회지
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• 제36권1호
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• pp.19-22
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• 2016

This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural property were determined. Herbs were individually added into cooking soup at concentration of 6% (low concentration treatment, LCT) or 12% (high concentration treatment, HCT) of raw pig feet. Refrigerated pig feet were used as control. Thawed feet without any herbal mixture were used as freezing treatment (FT). TBARS in LCT or HCT were lower than that in FT, and showed the similar to that in Control. Addition of the herbal mixture was effective in improving the flavor and textural property of thawed feet by inhibiting lipid oxidation and protein denaturation in a dose-dependent manner.

• 한국생산제조학회지
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• 제22권3호
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• pp.349-355
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• 2013

Recently, there is an increasing need to produce more precise products with small deviations from defined target values. Machine capability is the ability of a machine tool to produce parts within a tolerance interval. Capability indices are a statistical way of describing how well a product is machined compared to defined target values and tolerances. Today, there is no standardized way to acquire a machine capability value. This paper describes a method for evaluating machine capability indices in machining centers. After the machining of specimens, the straightness, roundness, and positioning accuracy were measured by using CMM (coordinate measuring machine). These measured values and defined tolerances were used to evaluate the machine capability indices. It will be useful for the industry to have standardized ways to choose and calculate machine capability indices.

• 충청수학회지
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• 제24권1호
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• pp.85-89
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• 2011

We present characterizations of the Pareto distribution by the independent property of upper record values in such a way that F(x) has a Pareto distribution if and only if $\frac{X_{U(n)}}{X_{U(m)}}$ and $X_{U(m)}$ are independent for $1{\leq}m. Futhermore, the characterizations should find that F(x) has a Pareto distribution if and only if $\frac{X_{U(n)}}{X_{U(n)}{\pm}X_{U(m)}}$ and $X_{U(m)}$ are independent for $1{\leq}m.

• The International Journal of Costume Culture
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• 제8권1호
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• pp.23-31
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• 2005

Mechanical properties and hand evaluation of wool/acrylic(W/A) blend knits were conducted before and after repeated washing to get the optimum W/A blending ratio, which could help achieve the optimum mechanical and hand properties of the knits. The five test fabrics using the yarns with different W/A blending ratios($\%$), 100/0, 70/30, 50/50, 30/70, 0/100, were knitted. The fabrics were washed by a rotating drum type washing machine. Then, objective mechanical and hand properties were evaluated by KES-FB, Kawabata evalution system for fabric. The results are as follows: there was no change in the hand value of the knitted fabric with the W/A-blended yarn caused by the change in the blending ratio before washing. After washing, however, the increase of acrylic's blending rate caused the bending property to decrease proportionally, while the friction coefficient of the surface property increased. Furthermore, the study showed that W/A 50/50 possesses the most superior tensile property and shearing property, which could attain the optimum blending ratio. Similar results in hand value were derived in all the samples. After washing, however, the increase in acrylic's blending rate caused a proportional decrease in KOSHI and an increase in FUKURAMI. In addition, W/A 50/50 gained the biggest NUMERI value, again corresponding to the optimum blending ratio. Similar results in total hand value were derived in all the samples before washing. After washing, though, all the total hand values decreased, and, as the wool fabric's blending rate increased, the total hand values proportionally decreased further.