• 한국생산제조학회지
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• 제24권6호
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• pp.653-659
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• 2015

The aim of this study is to develop a technique for the accelerated life test of the capacitor in a propulsion control device of a traction inverter used for a high-speed train. Using this technique, the accelerated life test can possibly estimate the life cycle of a capacitor under various temperature conditions and irregularly applied voltage. The accelerated life test is conducted for the capacitor of the traction inverter. The common proceedings of this test are selection of failure mechanism, determination of accelerated stress, range determination of the accelerated stress, determination of the test condition, and distribution and determination of the sample. From this result, the continuous applied voltage was not considered for the acceleration factors anymore. Therefore, the final result having an acceleration factor of 9.4 (= 13,626/1,445) was observed. Furthermore, the life-shortening acceleration effect for the irregular applied voltage condition can be applied to various situations.

• 환경위생공학
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• 제4권1호
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• pp.29-36
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• 1989

The purpose of this investigation was performed for chemical values related to rancidity of fat and oils extracted from deep-frying food in Seoul. The samples were collected according to kinds of fat and oils, sampling sites and food stuffs for frying. The results were as follows 1. The most used frying oils were rice bran oil $(37.0\%)$ and shortening $(29.6\%)$, followed by rapeseed oil $(14.8\%)$. 2. The chemical values related to rancidity of fat and oils extracted from deep-frying foods were the next on average. Acid value-1.42, peoxide value-39.82, dinitrophenyl hydrazine value-16.73 thiobarbituric acid value-0.263. However the highest value among oils was showed in rice bran oil and the lowest value was shortening. 3. For the classification of sampling sites, acid value and peroxide value of samples of the markets were found higher than them of environs of school and roadside, and the differences between them were significant (P> 0.01), while dinitrophenyl hydrazine value and thiobar bituric acid value were not showed the significant differences. 4. For the classification of foodstuffs for frying, there were not recognized significant differences among all kinds of them.

• 대한기계학회논문집
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• 제16권6호
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• pp.1075-1088
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• 1992

본 연구에서는 두개의 팔을 가지는 실험용 로보트를 모델링 하기위해 사용된 기법들을 제시한다. 로보트는 수직 평면상에서 움직이므로 중력의 영향을 받는다. 그리고 두팔은 모두 탄성을 가진다. 이 로보트는 탄성 멤버들을 가지는 로보트의 여 러 제어기법들을 연구하기위해 만들어졌다. 시스템의 특성들은 아주 유연한 멤버들 을 가지게끔 정해진다.이것은 제어를 위해 쓰이는 전자부품들에 요구되는 밴드폭을 제안하고, 탄성이 크고 빠른 로보트에서 관찰 되어지는 유연한 운동들을 흉내낸다.

• Steel and Composite Structures
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• 제27권2호
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• pp.229-242
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• 2018

High strength steel is widely used in industrial applications to improve the load-bearing capacity and reduce the overall weight and cost. To take advantage of the benefits of this type of steel in construction, an innovative hybrid fabricated member consisting of high strength steel tubes welded to mild steel plates has recently been developed. Component-scale uniaxial and multiaxial cyclic experiments have been conducted with simultaneous constant or varying axial compression loads using a multi-axial substructure testing facility. The structural interaction of high strength steel tubes with mild steel plates is investigated in terms of member capacity, strength and stiffness deterioration and the development of plastic hinges. The deterioration parameters of hybrid specimens are calibrated and compared against those of conventional steel specimens. Effect of varying axial force and loading direction on the hysteretic deterioration model, failure modes and axial shortening is also studied. Plate and tube elements in hybrid members interact such that the high strength steel is kept within its ultimate strain range to prevent sudden fracture due to its low ultimate to yield strain ratio while the ductile performance of plate governs the global failure mechanism. High strength material also significantly reduces the axial shortening in columns which prevents undesirable frame deformations.

• 한국산학기술학회논문지
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• 제7권2호
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• pp.224-230
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• 2006

제조업체의 성공은 고객의 요구를 파악하는 능력과 이들 요구를 만족시키면서, 얼마나 최소비용을 투자하여 제품화를 신속히 개발하는가에 달려있다. 기업의 목표를 달성하기 위해서 제조 판매 및 마케팅 그리고 제품 디자인 및 개발기간과 같은 여러 요소들이 복합적으로 적절히 조화를 이루어야만 한다. 이 논문에서는 여러 요소 중 신제품 개발기간에 초점을 맞추어 현재 각 기업에서 많이 사용되고 있는 6 시그마 기법을 적용하여 새로운 제품의 개발기간을 단축시키기 위한 방법론을 제시한다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1077-1085
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• 1997

This study was carried out to elucidate the utilization of the fusant for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2006년도 춘계학술발표회 논문집(I)
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• pp.462-465
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• 2006

This paper is aimed at proposing the sampling method to reduce variance of statistical parameters in uncertainty analysis of concrete structures. The proposed method is a modification of Latin Hypercube sampling method. This uses specially modified tables of random permutations of rank number. Also, the Spearman coefficient is used to make modified tables. Numerical analysis is carried out to predict the uncertainty of axial shortening in prestressed concrete bridge. The numerical results show that the method is efficient for uncertainty analysis of complex structural system such as prestressed concrete bridges.

• 대한기계학회논문집A
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• 제34권9호
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• pp.1161-1166
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• 2010

테이퍼롤러 베어링은 축하중과 반경방향 하중이 동시에 인가되는 회전기계의 핵심 부품으로, 자동차 입력축과 출력축의 지지 베어링 등에 주로 사용되고 있다. 특히, 변속기에 사용되는 테이퍼롤러 베어링의 경우 조립시에 축방향 과다 예압이 인가된 상태로 조립된 경우 베어링의 수명이 단축되는 결과를 가져올 수 있다. 본 연구에서는 테이퍼롤러 베어링의 축방향 과다 예압에 의한 수명 단축 효과를 실험적으로 검증하고 그 결과에 의한 베어링의 수명 분포를 분석하였다. 또한, 기존의 $L_{10}$ 수명식에 비하여 현장 작동 조건에 따른 실질적인 수명을 산출할 수 있는 축방향과 반경방향을 고려한 수명식을 도출하고 이를 프로그램화 하여 설계 및 생산 현장에서 용이하게 활용할 수 있도록 하였다.

• 대한가정학회지
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• 제11권4호
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• pp.374-387
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• 1973

This work was carried out to investigate the changes of chemical and physical properties of frying oil, when it was used many times continuously without adding new oil. Four kinds of frying oil (soybean oil, rapeseed oil, shortening and crude lard) and slices of potato and Aji (kind of fish) were used in the experiment under the condition of home cooking. Obtained results were as in the followings. 1. Acid values and peroxide values of each frying oil were under the safety level (A. V = 1.5, Po. V = 50) except crude lard, when frying works were continuously repeated five times for 50 days. 2. Changes of saponification values of each frying oil showed a decreasing tendency except the crude lard. But in cases, stickiness or clothing of oil were not seen in frying even at the five times frying. 3. Changes of optical density of each frying oil showed a decreasing tendency in all cases, according to the times of frying, especially at the first time frying. 4. Maximum heights of the shamp of each frying oil and their shampholding activites when heated, were slowly increased according to the times of frying. 5. Without concerning the cooking condition (kinds of oil, cooking material and repeating times of frying) decrement of oil in once frying was almost exactly 20g per 150g. 6. Decrements of cooking material in all cases of frying showed almost constant values, potato to be 40% and Aji 20%. 7. Differences of smoke point between new and old oil (frying repeated 5 times) showed also almost constant values. Liquid oil (soybean oil and rapeseed oil) showed number (6-$10^{\circ}C$), on the contrally solid oil (shortening and crude lard) a high number (10-$25^{\circ}C$). 8. Results of public tastic for the frying products were almost good even in that of a low five times frying, but the products, of third time frying with crude lard were expressed as disagreeable.

• 한국기후변화학회지
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• 제7권2호
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• pp.157-167
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• 2016

This study aims to evaluate the effect of shortened final cutting age by estimating future $CO_2$ absorption in each different scenarios based on each final cutting ages before and after shortening. We used $5^{th}$ Forest Type Map and Forest Yield Table to obtain information to estimate $CO_2$ absorption of forest. We also designed a simulated future scenarios from 2010 to 2100 which repeats cutting and reforestation according to respected each final cutting ages. As the result, number of cuttings and total amount of $CO_2$ absorption of forest were increased with shortened final ages. Total cutting times increased up to 2 in both minimum and maximum amount for Quescus spp. and Larix kaempferi. Maximum number of cutting of Pinus densiflora and minimum number of Pinus koraiensis increased by 1. Total $CO_2$ absorption increased 12％ for Quercus spp. which had the largest number of increase in cutting times, while total $CO_2$ absorption of Pinus koraiensis only increased by 1％. The result could be used to evaluate the changes in forest management plans and policies and then develop optimal final age for efficient sustainable forest management plans.