• Proceedings of the Acoustical Society of Korea Conference
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• spring
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• pp.403-406
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• 2002

휴대폰의 일반화와 이것의 음향변환기로 사용되는 초소형 스피커 (Micro-speaker) 수요의 증가에 따라 휴대폰의 다양한 기능 및 성능의 개발에 대한 초소형 스피커의 성능개선이 절실히 요구된다. 특히, 초소형 스피커에서 발생된 음의 명료도와 음의 방사효율에 관한 특성의 개선은 당면한 문제이다. 본 연구에서는 초소형 스피커 전면에 진동판 보호를 위해 부착되어 있는 전면 덮개(Front Cover)를 스피커의 명료도와 효율에 관련된 음향적 기구로서 고려하여 일반 휴대폰에 사용되고 있는 초소형 스피커들을 대상으로 전면덮개에 가공된 기공의 면적에 따른 음파의 투과손실을 측정하였다. 또한, 전면덮개와 초소형 스피커 진동판 사이에 존재하는 체적과 전면 덮개의 기공에 대한 음향 임피던스(Acoustic Impedance)를 이론적인 방법으로 구하여 이에 따른 투과손실(Transmission Loss) 및 공명특성을 예측하고 이를 스피커들에 대한 투과손실 측정 결과와 비교하였다. 본 연구의 결과는 초소형 스피커를 제조하는 기업들이 경험적인 방법을 벗어나, 이론적 근거를 바탕으로 제품설계를 수행하는데 기여할 것으로 사료된다.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.695-707
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• 2004

As a result of the additiong of dietary polysaccharides, such as dextran, xanthan gum, gum guar, and gellan gum, differences were observed in the viscosities of the batter for Jeung according to the polysaccharides and theiramounts added, but the pH was not significantly different. The specific volume was highest, in Jeung-pyun with the addition of $0.1\%$ gum guar, at 2.08. The greater the amount of dextran added, the higher the observed specific volume, but the greater the addition of gellan gum, the lower the observed specific volume. The results wereas similar with regard to the expansion characteristics and air holes. As a result of analyzing the texture, the Jeung-pyun with the addition of 1.2 and $3.0\%$ dextran proved to be significantly lower than the control group in terms of hardness, gumminess and chewiness. In the sensory evaluation, the acceptability of Jeung-pyun with the addition of $0.1\%$ gum guar ranked highest, at 8.00, in overall desirability and that with the addition of gellan gum ranked lowest, regardless of the amount added. When 1, 5 and $10\%$ soybean were to Jeung-pyurl, the viscosities increased from those in the early stage in relation to the amount of added, the greater the addition of soybean, the higher the overall pH, but during the fermentation process. the pH decreased. In the group with the addition of $1\%$ soybean the best results infor specific volume, grain and air holes were observed to be the most desirable, proved to be the softest after analysinganalyzing for texture and ranked highest in the sensory scores.

• Journal of the Korean Society of Propulsion Engineers
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• v.3 no.2
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• pp.56-65
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• 1999

The relationship of the winding process variables and the mechanical properties of filament wound composites is investigated experimentally. The winding process variables considered are the fiber tensions and the fiber ends. The filament wound ring specimens are fabricated using 3-axis controlled filament winding machine. Two types of carbon fibers, TZ-507 and IZ-40, are used as reinforcements and epoxy for filament winding is used as resin. During the winding process, the fiber tensions are varied from 0.5kgf to 3.0kgf, and the number of the fiber ends are varied from 1 to 6. The fiber volume fractions and the void contents for the ring specimens are measured through the resin digestion. The mechanical properties of the ring specimens are also evaluated by the split disk test. The test results show that the winding process variables affect the fiber volume fractions and the void contents of the ring specimens, which result in the variation of the tensile properties of the ring specimens. Therefore, suitable winding process variables should be applied to maximize the structural performance and the productivity for filament wound structures.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.28 no.5
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• pp.543-551
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• 2015

Polyurethane Foam(PUF), a outstanding thermal insulation material, is used for various structures as being composed with other materials. These days, PUF composed with glass fiber, Reinforced PUF(R-PUF), is used for a insulation system of LNG Carrier and performs function of not only the thermal insulation but also a structural member for compressive loads like a sloshing load. As PUF is a porous material made by mixing and foaming, mechanical properties depend on volume fraction of voids which is a dominant parameter on density. Thus, In this study, density is considered as the effect parameter on mechanical properties of Polyurethane Foam, and mechanical behavior for compression of the material is described by using modified Gurson damage model.

• Composites Research
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• v.20 no.4
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• pp.9-17
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• 2007

Powder metallurgy has been employed for the development of SiC particle reinforced aluminum metal matrix composites by means of hot isotropic pressing and vacuum hot pressing. A material model based on micro-mechanical approach then has been presented for the processes. Densification occurs by the inelastic flow of matrix materials during the consolidation, and consequently it depends on many process conditions such as applied pressure, temperature and volume fraction of reinforcement. The model is implemented into finite element software so that the process simulation can be performed enabling the predicted relative density to be compared with experimental data. In order to determine the performance of finished products, further tensile test has been conducted using the developed specimens. The effect of internal void of the materials on mechanical properties therefore can be investigated.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.41 no.2
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• pp.91-97
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• 2013

Pyrolysis and surface recession of charring composites are progressed primarily in the thickness direction. The unmixing-mixing scheme is applied to describe the in-plane and through-thickness behaviors of porous composites. The extended unmixing-mixing equations are based on transverse isotropy of unidirectionally fiber-reinforced composites. The strain components of gas pressure in pores, thermal expansion, and chemical shrinkage are included in the constitutive model. By analyzing micromechanical representative volume elements of porous composites, the validity of the derived equations are examined.

• Journal of the Korean Society for Nondestructive Testing
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• v.20 no.2
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• pp.102-109
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• 2000

This paper describes two different theories used to model the scattering of ultrasound by a volumetric flaw and a crack-like flaw. The elastodynamic Kirchhoff approximation (EKA) and the geometrical theory of diffraction (GTD) are applied respectively to a cylindrical cavity and a semi-infinite crack. These methods are known as high frequency approximations. The 2-D elastodynamic scattering problems of a plane wave incident on these model defects are considered and the scattered fields are expressed in terms of the reflection and diffraction coefficients. The ratio of the scattered far field amplitude to the incident wave amplitude is computed as a function of the angular location and compared with the boundary element solutions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.10
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• pp.3794-3801
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• 2010

This study evaluated the linear dimensional changes with the factor of time and thickness using of three commercially available tissue conditioners (Coe-Comport, Visco-Gel, Soft-Liner). The thickness of materials were changed (1.5mm, 3.0mm) and the percentage changes in dimension were measured at 1h(baseline), 12h, 24h, 3 days and 7days after specimen preparation. The obtained data were analyzed by ANOVA with the SAS/PC statistical package. From the results, large differences appear between the various tissue conditioners. The results suggested that the period recommended for forming functional impression would be 36h to 3days after insertion in the mouth. Depending on the type of tissue conditioner over time, as there were significant differences in the elastic change(p<0.05). Tissue conditioner of the 1.5mm, 3.0mm thickness were significantly different by the dimensional stability(p<0.05). Elastic deformation of the ideal itself, and resilient when compared only the look, Visco-Gel 3.0mm group, stability was the most stable volume. In addition, it is important to select tissue conditioners suitable for functional impression because of the wide range of dimensional stability among the materials.

• Journal of Conservation Science
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• v.30 no.4
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• pp.373-381
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• 2014

Adding temper into clay prevents to shrink and crack, or twist the clay during the dry process. The purpose of this study is to identify the role of temper and the physical property of earthenware coffin according to the clay state modification in the reduction firing based on earthenware coffins found in Naju which had been made in Three Kingdom Period. Clay from the Oryang-dong site in Naju was used as circle shaped samples. The samples were tempered with various proportions (0%, 20%, 40%) and fired in various temperature ($1000^{\circ}C$, $1100^{\circ}C$, $1200^{\circ}C$). Physical properties were identified by macroscopy, an optical microscope (x50), specific gravity and porosity. Chemical components and existence of specific minerals were identified by analysing XRF and XRD. As a result, the more firing temperature increase, clay volume expansion. To prevent the volume expansion, temper was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.846-852
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• 2012

The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.