• Proceedings of the KWS Conference
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• 2005.06a
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• pp.177-179
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• 2005

In an attempt to optimize friction spot joining Process of Al alloys for automobiles, joining parameters such as tool rotating seed, plunging depth, and joining time on the joints properties were investigated. A wide range of joining conditions could be applied to join Al alloys for automobile without defects in the weld zone except for certain welding conditions with a lower heat input. for sound joints without defects, tensile shear strength of joints was higher than acceptable criteria of tensile shear strength of resistance spot welded joints for aluminum.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.14-18
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• 1993

$95^{\circ}C$에서 열처리한 밀가루(Kansas hard white winter wheat flour)로 제조된 라면은 그 제조시 약 38%의 물 흡수율을 보여주었는데 이는 열처리를 안 한 control 밀가루에 비하여 약 4~5% 증가함을 보여주었다. $95^{\circ}C$에서 열처리한 밀가루는 글루텐이 열에 의해 응고되어 대부분 손상되었으며 $\alpha$-amylase의 양이 거의 없는 것으로 나타났다. 한편 라면의 가열 전후를 볼 때, 육안으로 본 라면의 색은 상당히 좋아졌는데, 이는 polyphenol oxidase의 불활성화로 인한 것이며, 조리시간도 많이 단축되었다. 조리 후의 라면의 증가된 무게는 control에 비하여 감소하였고, 조리에 의한 손실은 증가하였는데 이는 열에 의해 글루텐 단백질이 응고되거나 손상을 입어 라면 조직의 텍스쳐가 약해졌기 때문이다. 그러므로 열처리를 한 밀가루로부터 라면을 제조시는, 손상되지 않은 천연의 글루텐(vital gluten)을 첨가하면 국수의 글루텐 단백질과 전분의 결합력을 증가시켜 라면조직을 향상시킬 것으로 보여진다.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.61-68
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• 2017

This study investigated the quality of noodles containing different amounts of Chinese artichoke powder. Noodles were prepared at ratios of 0%, 0.5%, 1%, 1.5%, and 2% Chinese artichoke power based on flour weight. The weight, volume, and water absorption of cooked noodles significantly decreased with increasing amounts of Chinese artichoke powder. Turbidity of noodles increased according to addition of Chinese artichoke powder. The noodles showed decreased L and b values, and increased a values with increasing Chinese artichoke powder content in the flour composite. Hardness of cooked noodles increased significantly with increase ing Chinese artichoke powder content. Springiness, cohesiveness, and chewiness decreased with increasing amounts of added Chinese artichoke powder. The antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity) and nitrite scavenging activity were improved significantly with addition of Chinese artichoke powder. Finally-, sensory evaluation results indicated that noodles containing 1% Chinese artichoke powder had higher quality as compared to other samples.

• Korean Journal of Environment and Ecology
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• v.13 no.1
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• pp.61-69
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• 1999

본 연구는 치악산국립공원에 위치하는 성황림의 산림군집구조를 분석하기 위해 20개의 조사구를 성황림의 평지림과 사면림에 설정하고 조사하였다. 성황림의 산림군집은 졸참나무 - 복자기나무군집과 고로쇠나무 - 층층나무군집으로 분리되었다. 평지림의 졸참나무군집으로 분리되었다. 평지림의 졸참나무 - 복자기나무군집으로 복자기나무 - 졸참나무군집으로 천이가 진행될 것이라 판단되며, 사면림의 고로쇠나무 - 층층나무군집으로 그대로 유지될 것으로 예측된다. 수종간의 상관관계에서는 느릅나무와 으름덩굴.복자기나무.줄딸기, 복자기나무와 으름덩굴, 회잎나무와 졸참나무, 참회나무와 국수나무 등의 수종들 간에는 아주 높은 정의 상관관계를 보여 동질적인 지위(niche)를 갖는 것으로 나타났다. 그러나, 산뽕나무와 쪽동백나무, 복자기나무와 쪽동백나무.당단풍 등의 수종들 간에는 비교적 높은 부의 상관관계를 보여 이질적인 지위를 갖는 것으로 나타났다. 본 조사지의 종다양도는 1.2303~1.2741로 높은 종다양성을 보였다.

• Journal of Ocean Engineering and Technology
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• v.26 no.2
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• pp.33-38
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• 2012

The effects of the diffusible hydrogen content and hardness on the cold cracking in high strength weld metal were investigated. The diffusible hydrogen contents were influenced by welding parameters such as the voltage and contact tip-to-work distance (CTWD). The diffusible hydrogen content increased with an increase in voltage. However, it was decreased with an increase in CTWD. CTWD also influenced the weld metal hardness,especially when the wire used had a higher strength than the base metal. This showed that weld metal hardness had a more powerful effect on weld metal cold cracking than the diffusible hydrogen content in this experiment.

• Journal of Welding and Joining
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• v.22 no.3
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• pp.56-61
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• 2004

Friction stir weldability of AZ31B Mg alloy was studied using microstructural observation and mechanical tests. Defect free joints was obtained under the condition of 2000rpm-100mm/min. In TMAZ, a lot of twin deformation were observed due to the mechanical effect of the FSW tool and thus relatively high hardness was obtained. In SZ, the twin deformation was disappeared by recovery and the hardness decreased because the. grain structure was coarsened by dynamic recrystallization and grain growth. The Al-Mn precipitates were observed throughout the joint regions. On the other hand, $$\beta$-Mg_{17}Al_{12}$ intermetallic compounds were not observed in either of the zone. The joint efficiency was about 80% and the impact value of the joint was almost equal to that of base metal.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.93-102
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• 1987

It is quite natural that the preference of food should be changed by the effect of the social environments and economic conditions of each period, however, the Korean traditional food has been enrooted firmly as one of the fundamental elements in our life which has been formed in harmony with the natural surroundings and the human life patterns in Korea. As a result of my study on Korean food through various documents and papers which were published in the part from Yi Dynasty till now, about 4,000 items were collected. This paper is prepared to report some of those items with a brief summary.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.315-322
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• 2005

Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of $pH3.70{\sim}3.80$ was required storage period during $4{\sim}5days$ at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn't required the special seasoning and/or soup at this result.

• Proceedings of the Korea Water Resources Association Conference
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• 2015.05a
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• pp.529-529
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• 2015

기후변화에 따른 자연재해로 인한 인적, 물적 피해가 매년 증가하고 있으며 기후변동에 관한 정부간 협의체 IPCC(Intergovermental Panel on Climate Change) 5차 보고서에서도 기후변화의 양상이 향후 지속 될 것이라고 전망하고 있다. 이러한 기후변화가 야기하는 부정적인 영향을 저감하기 위해 기후변화 대응을 위한 연구가 세계 곳곳에서 이루어지고 있으며 본 연구에서는 한반도에 적합한 비정상성 빈도해석을 수행하기 위하여 베이지안 기법을 이용하여 산정된 확률강우량과 전지구적 기후변화 시나리오 RCP(2.6, 4,5, 6.0, 8.5)의 다운스케일을 통하여 산정된 확률강우량의 최적 블랜딩을 통하여 비정상성 확률강우량을 산정하였다. 낙동강유역의 1973-2013년 시강우 자료를 이용한 정상성 대비 증감률은 다음과 같다(Table 1).

• The Journal of Korean Medical History
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• v.34 no.2
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• pp.79-87
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• 2021

The civil service examination system is an important part of the history of education in East Asia. In China, the civil service examination system lasted for almost 1,300 years. Through this, each dynasty was able to prevent the concentration of power to the hereditary nobles and to give competent talents an opportunity to rise to an important position in the state. In terms of medical education, in China, doctors have already been selected through tests since the Song Dynasty. However, the actual cases of medical tests currently remaining in each dynasty are very rare. This paper, firstly, examines the implementation method of the medical test during the Qing Dynasty and examines how it influenced the merit rating. and secondly, this paper examines the actual cases of the remaining Qing medical exam questions, in terms of content, related to the medical text "Uijonggeumgam (醫宗金鑑)" and was influenced by the style of the civil service examination at that time.