• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2002년도 Proceedings of the International Welding/Joining Conference-Korea
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• pp.577-582
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• 2002

The solidification cracking susceptibilities of AI-Mg-Si alloy laser welds were assessed using the self-restraint tapered specimen crack test. The cracking susceptibility of 6061 and 6082 Al-Mg-Si alloy laser welds was substantially reduced when the filler wire containing high Si such as Al-12 wt.% Si (4047A) was used. The amount of eutectic was observed to affect the solidification cracking of Al-Mg-Si alloy laser welds. Abundant eutectic seems to heal the cracking and reduces the cracking susceptibility, while an initial increase in eutectic liquid leads to the increased cracking tendency.

• International Journal of Korean Welding Society
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• 제2권2호
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• pp.42-46
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• 2002

The solidification cracking susceptibilities of Al-Mg-Si alloy laser welds were assessed using the self-restraint tapered specimen crack test. The cracking susceptibility of 6061 and 6082 Al-Mg-Si alloy laser welds was substantially reduced when the filler wire containing high Si such as Al-12 wt.% Si (4047A) was used. The amount of eutectic was observed to affect the solidification cracking of Al-Mg-Si alloy laser welds. Abundant eutectic seems to heal the cracking and reduces the cracking susceptibility, while an initial increase in eutectic liquid leads to the increased cracking tendency.

• Journal of Biosystems Engineering
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• 제22권4호
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• pp.433-438
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• 1997

The freshness of apple was evaluated by characterizing the surface texture of flesh cells. The freshness index which was related to the amount of wrinkles on the cell surface was defined to quantify the freshness. Four parameters relevant to the amount of the cell wrinkles were selected and measured using image analysis including wrinkle extraction procedure and Fast Fourier Transform of a wrinkle-extracted image. Out of 4 parameters, three parameters had highly significant correlations with the time elapsed after harvest. But it was concluded that two parameters out of such 3 parameters could be used for description of freshness index.

• Journal of Advanced Marine Engineering and Technology
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• 제23권4호
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• pp.488-503
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• 1999

The present paper considers the constraint effect on J-R curves under the two-parameter $J-A_2$ controlled crack growth within a certain amount of crack extension. Since the parameter $A_2$ in $J-A_2$ three-term solution is independent of applied loading under fully plasticity or large-scale defor-mation $A_2$ is a proper constraint parameter uring crack extension. Both J and $A_2$ are used to char-acterize the resistance curves of ductile crack growth using J as the loading level and $A_2$ are used to char-acterize the resistance curves of ductile crack growth using J as the loading level and A2 as a con-straint parameter. Approach of the constraint-corrected J-R curve is proposed and a procedure of transferring the J-R curves determined from standard ASTM procedure to non-standard speci-mens or real cracked structures is outlined. The test data(e.g. initiation toughness JIC and tearing modulus $T_R$) of Joyce and Link(Engineer-ing Fracture Mechanics 1997, 57(4) : 431-446) for single-edge notched bend[SENB] specimen with from shallow to deep cracks is employed to demonstrate the efficiency of the present approach. The variation of $J_{IC}$ and $T_R$ with the constraint parameter $A_2$ is obtained and a con-straint-corrected J-R curves is constructed for the test material of HY80 steel. Comparisons show that the predicted J-R curves can very well match with the experimental data for both deep and shallow cracked specimens over a reasonably large amount of crack extension. Finally the present constraint-corrected J-R curve is used to predict the crack growth resistance curves for different fracture specimens. over a reasonably large amount of crack extension. Finally the present constraint-corrected J-R curve is used to predict the crack growth resistance curves for different fracture specimens. The constraint effects of specimen types and specimen sizes on the J-R curves can be easily obtained from the constrain-corrected J-R curves.

• 한국식품조리과학회지
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• 제21권5호
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 하계종합학술대회 논문집(5)
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• pp.147-150
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• 2000

Manual and predictive defrosting method is used in current refrigerators, which have several problems in terms of energy consumption and efficiency. fuming the defrosting system on by the amount of frost remains to be an important problem which has to be improved by refrigerator manufacturers. The sensing of the amount of frost by FDS(Frost Detecting Sensor) and its proper mounting point are investigated in the paper. Also the realization of actual defrosting system through experiments of operation, energy consumption and sensing mechanism is presented.

• 한국안전학회지
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• 제33권3호
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• pp.46-51
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• 2018

A basic sprinkler system is a fire extinguishing system that can be easily installed in a fire-vulnerable place such as a publicly used establishments. However, the publicly used establishments are not only complicated in structure, but also have a large amount of flammable interior materials, and the users are not normally in a normal state, which is a very dangerous fire-fighting object. Therefore, due to the low fire extinguishing performance of the basic sprinkler system installed in the publicly used establishments, the fire suppression control can not be performed quickly in case of fire, which may increase the life and property damage. In this study, the cases of quantitative changes of extinguishing water used in basic sprinkler system and the cases of addition of additives such as wetting agents, reinforced agents to improve extinguishing performance were compared. Experimental results showed that the extinguishing performance was improved as the quantity of extinguishing water increase and the reinforced agents showed similar performance to that of 60% increase in the amount of extinguishing water. The cooling time to $200^{\circ}C$ and oxygen concentration were improved up to 14.3% and 34.5%, respectively. In the case of using the wetting agent, the cooling time to $200^{\circ}C$ and oxygen concentration did not show any significant improvement, but showed the effect of preventing deep seated fire. In order to prevent loss of life and property, it is necessary to improve the performance of the basic sprinkler system by increasing amount of extinguishing water or using additives like reinforced agents.

• 대한가정학회지
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• 제17권1호
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• pp.22-28
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• 1979

The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 1996년도 춘계학술대회
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• pp.281-281
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• 1996

The immunoassay method is frequently used for the identification and quantitation of ultratrace amount of bioactive substances. Homogeneous liposome immunoassays, which can avoid the use of radioisotopes and separation steps, have recently been reported in many publications. Cytolysin-mediated liposome immunoassay using melittin ever been studied but showed limited applications. Here, we designed a homogeneous liposome immunoassay using Clostridium perfringens phospholipase C (PLC), an enzyme which catalyzes the hydrolysis of phosphatidylcholine in biological membranes, as a cytolysin.

• 한국지구물리탐사학회:학술대회논문집
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• 한국지구물리탐사학회 2003년도 Proceedings of the international symposium on the fusion technology
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• pp.563-568
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• 2003

Recently, the recycled amount of electric, mechanical parts, and appliances in artifacts has increased. These products use valuable rare metals such as platinum group metals and gold, which are included occasionally as additives. Rare metals are maldistributed in the world and most of them are produced in small quantities. A small amount of rare metals used in the appliances causes a large loss of rare metal resources because of the lack of an economically recycling method. The present recycling technologies including physical and chemical separation methods that are considered for recycling of electric, mechanical parts and appliances.