• Journal of the Korea Institute of Building Construction
• /
• v.12 no.1
• /
• pp.64-72
• /
• 2012

Recently, prepackaged-type surface preparation materials using redispersible polymer powders are widely used for interior and exterior finishing in the construction work. The purpose of this study is to evaluate the performance and the quality of prepackaged-type surface preparation materials using a VA/E/MMA terpolymer powder. Surface preparation materials using a VA/E/MMA terpolymer powder were prepared with shrinkage reducing agent contents of 0, 4 % and cellulose fiber contents of 0, 0.5, 1.0 %, and tested for drying shrinkage, strengths, adhesion in tension, crack and impact resistance, water absorption, permeability. As a result, prepackaged-type surface preparation materials show outstanding performance depending on the shrinkage reducing agent and cellulose fiber contents.

• Journal of the Korean Society of Tobacco Science
• /
• v.5 no.1
• /
• pp.25-33
• /
• 1983

This study was carried out to investigate the transplanting time, optimum fertilization and harvesting method, chemical contents and physical properties of burley tobacco in paddy field. The results obtained as follows. 1. It is recommendable to transplant after March. 29 to escape the frost injury. By reducing compound fertilizer and whole plant stalk curing, advanced the. last priming date by 5-8 days. 2. Total alkaloid, total nitrogen and phosphorus contents of cured leaf was comparable to those of upland-produce(1 tobacco, but potassium and chloride contents some what high. 3. Filling power and combustibility was also comparable to upland, and filling power was increased by reducing fertilizer and whole plant stalk curing. 4. In the 20o reducing fertilizer-5 Primings volt. the yield was some what decreased, but visual quality and value per 10a were high. 5. The total raw income of tobacco and rice cropping was increased 124~170% than that of rice cropping.

• International journal of advanced smart convergence
• /
• v.5 no.4
• /
• pp.57-65
• /
• 2016

This paper aims to improve the quality of cultural experience by providing a three - dimensional guide service that enables users to experience themselves without additional guides and cultural commentators using the latest mobile IT technology to enhance understanding of cultural heritage. In this paper, we propose a method of constructing cultural contents based on location information such as user / cultural heritage using markerless tracking based augmented reality and GPS. We use marker detection technology and markerless tracking technology to recognize smart augmented reality object accurately and accurate recognition according to the state of cultural heritage, and also use Android's Google map to locate the user. The purpose of this paper is to produce content for introducing cultural heritage using GPS and augmented reality based on Android. It can be used in combination with various objects beyond the limitation of existing augmented reality contents.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2000.10b
• /
• pp.929-932
• /
• 2000

In this paper, physical properties of fresh and hardened mortar for floor using expansion agent are described under various grain shape, grading and chloride contents of aggregates. According to experimental results, as fineness modulous increase, fluidity show high it also shows high with cement mortar using riversand and continuous distribution of grading. We can not detect any difference in fluidity according to chloride contents. Air content shows to be decreased with crushed stone having large fineness modulous and continuous distribute on of grading. chloride content does not influence on the air content. compressive strength tends to increase when crushed sand with continuous distribution of grading is used and chloride contents decreases.

• 한국정보통신설비학회:학술대회논문집
• /
• 2005.08a
• /
• pp.338-341
• /
• 2005

Recently there are increasing needs for Internet and various kinds of contents. These traffics for various contents need more amount of data to provide high-quality information and require various QoS depending on the characteristics of contents. However, current Internet service supports BE (Best Effort) service only, therefore IntServ (Integrated Service) scheme and DiffSserv (Differentiated Service) scheme are represented to support QoS in IP layer. This paper describes new scheme that provides QoS taking into account the traffic characteristics over Mobile IPv6 network based on IEEE 802.11e by decreasing signal process time using traffic class of DiffServ and evaluates the performance through computer simulation.

• Proceedings of the Korea Concrete Institute Conference
• /
• 1998.10a
• /
• pp.368-373
• /
• 1998

Prepackaged system consists out of a dry mix which contains cement, sand, redispersible polymer powder and admixtures in the right proportions. The purpose of this study is to evaluate the quality of prepackaged-type polymer-modified mortar products using redispersible poly(ethylene-vinyl acetate)(EVA) powder. Polymer-modified mortars using the redispersible polymer powder with powdered with powdered shrinkage-reducing agent were prepared with cellulose fiber contents of 0, 0.5, 1.0% and shrinkage-reducing agent contents of 0, 4%, and tested for drying shrinkage, strength, adhesion in tension, water absorption. From the test results, the prepackaged-type polymer-modified mortar products with 4% of shrinkage-reducing agent content give good properties. and that their properties largely depends on the shrinkage-reducing agent content rather than the cellulose fiber contents.

• Journal of The Institute of Information and Telecommunication Facilities Engineering
• /
• v.7 no.1
• /
• pp.33-39
• /
• 2007

Recently there are increasing needs for Internet and various kinds of contents. These traffics for various contents need more amount of data to provide high-quality information and require various QoS depending on the characteristics of contents. However, current Internet service supports BE (Best Effort) service only, therefore IntServ (Integrated Service) scheme and DiffServ (Differentiated Service) scheme are represented to support QoS in IP layer. This paper describes new scheme that provides QoS taking into account the traffic characteristics over Mobile IPv6 network based on IEEE 802.11e by decreasing signal process time using traffic class of DiffServ and MAC and evaluates the performance through computer simulation.

• Journal of Information Technology Applications and Management
• /
• v.9 no.4
• /
• pp.151-164
• /
• 2002

This paper predicts how mobile Internet portal services will go ahead and what contents will be needed at the portal site. Mobile Internet interface needs to be concise and compressed because of the size of terminals Thus mobile internal service wants integrated portal service We study the service strategy for mobile internet portal Service according to the product life cycle Many Korean people who have used 'wired and fixed' Internet services and mobile phones want the mobile Internet portal to provide many attractive functions and high quality of service Thus we consider the current Korean mobile Internet service as the maturity phase of its life cycle The maturity phase needs the strategy of diversifying and focusing on, thus we recommend the hub portal model for Korean mobile Internet service, In this paper, we survey contents of mobile Internet portal service as a case study. With the result of the analysis, we present the promising contents as follows: video conference service, financial service, stock trading service, traffic information service, location map service, emergency rescue service, and so on.

• Proceedings of the Korean Journal of Food and Nutrition Conference
• /
• 2001.12a
• /
• pp.39-74
• /
• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국연소학회:학술대회논문집
• /
• 2002.06a
• /
• pp.199-203
• /
• 2002

In this paper, the effects of water contents on combustion characteristics of paper sludge and capacity of fluidized bed combustor(FBC) were investigated using 0.26m diameter, 1.75m height pilot-plant scale combustor. Combustion tests of paper sludge containing water contents between 40wt% and 50wt% were performed. The temperature and emission variation, the pressure inside combustor were measured to monitor the fluidization quality. The experimental results showed that 30kg/hr feeding rate of sludge containing water up to 45wt% was preferable for this system. Sludge loading rate, heat release rate were calculated from experimental data as major parameters showing FBC capacity. Comparsion with sludge loading rate from other source was also performed