• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.167-167
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• 2016

일반적으로 빈도해석은 강우의 연 최대 강우자료들을 통해 지속기간별 확률강우량을 산정한다. 하지만 강우자료들은 관측기간이 상대적으로 짧은 편이라 지점 별 강우특성을 고려한 확률강우량 산정은 쉽지 않다. 각 지점 별 강우특성을 고려하기 위해서 연속적인 시계열로 기록되어 있는 강우자료를 독립 강우사상으로 분리하여 강우사상간의 시간, 즉, 무강우시간을 결정하는 것이 선행되어야 한다. 연속강우자료를 독립 강우사상으로 분리하기 위해서는 강우사상 간의 기준이 필요하다. 기존의 연구에서는 강우사상을 분리하기 위한 기준으로 무강우시간(Inter-Event Time, IET)을 사용하고 있다. 국내의 경우에는 무강우시간을 10시간부터 12시간까지 다양하게 적용하고 있다. 따라서 본 연구에서는 기상청 산하 강우관측소의 우기(4월~10월) 자료를 이용하여 시간 단위를 각각 1분, 5분 그리고 1시간으로 분리하였다. 강우분리방법은 자기상관계수와 포아송분포(Poisson distribution)를 고려한 지수분포(exponential distribution)의 변동계수를 이용하여 무강우시간 결정 방법(Inter-Event Time Definition, IETD)을 적용하였다. 각 지점별로 추출된 1분, 5분 그리고 1시간의 무강우시간을 비교 및 분석하였고, 이를 통해 각 지점의 시간단위 특성에 의한 적절한 무강우시간 및 강우사상시간을 제시할 수 있을 것으로 판단된다.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.327-331
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• 1989

In this study the Theological properties between C1-treated soft wheat flour and untreated soft wheat flour was determined. Chlorine treatment lowered pH of the flour in a linear fashion. Water absorption and dough stability was high in proportion to the increase of treatment level but mechanical tolerance index was reduced by each increment of chlorine. The valorimeter value did not exhibit reproducible trend on treatment of chlorine. In general, resistance(BU), resistance to extension and maximum viscosity(BU) were highest in control group; lowest in 1 oz./cwt. flour and tended to rise in 2 oz./cwt. flour when it fermented in chamber for 90 min and 135 min. The maximum viscosity was highest (1,160BU) in 4 oz./cwt. flour and temperature at maximum viscosity tended to rise gradually in proportion to the increase of treated level.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.506-506
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• 2013

Ag (Silver) 박막은 낮은 전기 저항과 높은 가시광대의 반사율을 가져 T-OLED (Top Emission-Organic Light Emitting Diode)의 Anode로 각광 받고 있지만, 일반적인 Ag 박막의 일함수는 4.3 eV 이하로 T-OLED의 Anode로 사용하기에는 낮은 단점이 있다. 따라서 이를 극복하기 위한 방법으로 Ag 박막 표면을 산화시켜 일함수를 증가시키기 위한 연구가 진행중에 있다. 하지만 연구는 단순히 일함수를 증가시키는 것에 한정되어 있을 뿐 UV 처리된 박막의 nano-mechanics 특성에 대한 연구는 현재 전무하다. 따라서 본 연구에서는 순도 99.9%의 Ag 타겟을 이용하여 rf magnetron sputter 장비를 통해 Ag 박막을 증착 하였고, 이후 UV (Ultra-Violet) 램프를 통해 시료 표면을 산화시켰다. 특히, 이 논문의 주요 관심사인 박막의 nano mechanics 특성 분석을 위하여 nano indenter와 SPM (Scanning Probe microscope) 장치를 활용 하였다. 실험 결과 후처리 시간이 3분 이하인 경우 박막이 비결정질의 silver oxide로 성장하는 것을 확인하였으며, 이때 박막의 면저항은 $0.16{\Omega}$/sq.에서 $0.55{\Omega}$/sq.로 증가하는 것을 관찰할 수 있었고, 3분 이후, 비결정질의 silver oxide가 conducting 특성을 갖는 silver oxide 결정을 이루면서 면저항이 $0.55{\Omega}$/sq.에서 $0.21{\Omega}$/sq.로 감소하는 것을 보았다. 또한 결정질의 박막이 자라는 3분이상의 박막에서 surface hardness는 급격하게 증가($3.57{\rightarrow}9.47$ GPa)했으며, 6분 이후에는 감소하는($9.47{\rightarrow}3.46$ GPa) 경향을 보였다. 이러한 경향은 silver oxide의 결정 크기가 Ag 결정 보다 크므로 상대적인 압축응력을 받아 표면 경도가 증가됐다. 처리시간 6분 이후, 경도 감소는 박막의 표면 물성이 불안정해졌기 때문이다.

• Environmental and Resource Economics Review
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• v.19 no.3
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• pp.485-508
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• 2010

This paper examines the long memory property and investigates cointegration in the dynamics of crude oil markets. For these purposes, we apply the joint ARMA-FIAPARCH model with structural break and the vector error correction model (VECM) to three daily crude oil prices: Brent, Dubai and West Texas Intermediate (WTI). In all crude oil markets, the property of long memory exists in their volatility, and the ARMA-FIAPARCH model adequately captures this long memory property. In addition, the results of the cointegration test and VECM estimation indicate a bi-directional relationship between returns and the conditional variance of crude oil prices. This finding implies that the dynamics of returns affect volatility, and vice versa. These findings can be utilized for improving the understanding of the dynamics of crude oil prices and forecasting market risk for buyers and sellers in crude oil markets.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.405-409
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• 2003

This study was conducted to evaluate quality characteristics of noodles containing barley flour and ${\beta}$-glucan enriched fraction. Compared to 100% wheat flour, composite flours containing barley flour and ${\beta}$-glucan enriched fraction decreased initial pasting temperature and increased maximum peak viscosity. The noodles containing ${\beta}$-glucan enriched fraction exhibited somewhat darker color and lower values in cooked weight, volume, moisture content, and cooking loss. From the textural properties measured by texture analyzer, the noodles with 30% barley flour and ${\beta}$-glucan enriched fraction were similar to 100% wheat noodle in springiness value and significantly higher in gumminess, hardness, and chewiness. The results of sensory evaluation indicated that barley flour or ${\beta}$-glucan enriched fraction at levels up to 30% could be substituted for wheat flour without seriously depressing noodle quality. Cooking of raw noodle with ${\beta}$-glucan enrichment slightly increased total, insoluble, and soluble ${\beta}$-glucan content.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.236-241
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• 1976

A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.5
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• pp.560-566
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• 2008

In this paper, the solidification behaviour and compressive strength of fly ash, cement, and waste stone powder were studied each separately and with addition of each in different proportions. And also, we assessed stabilizing ability of waste stone powder in cement which was added in fly ash. The particle size of waste stone powder was found smaller than the fly ash and cement particle sizes. Moreover, when mixing all(fly ash, cement, and waste stone powder) showed distinctive crystal structure, and improved stiffness. In case of mixing fly ash, cement and waste stone powder in different proportions, the compressive strength was exceeded to the predicted compressive strength of 10 kgf/cm$^2$. The XRD analysis showed high contents of CaO in fly ash and SiO$_2$ in case of waste stone powder sample. Heavy metal emission experiment showed the 3mg/L of Pb after 14 days of mixing 150 kg/m$^3$ of cement with the 80$\sim$100 kg/m$^3$ of waste stone powder, which is fulfilling the National Waste Management Policy.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.214-220
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• 2019

Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for non-waxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1716-1723
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• 2014

This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and $CO_2$ gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. $CO_2$ gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in $CO_2$ gas injection. Gelatinization degree increased as $CO_2$ gas injection increased. In conclusion, cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applied for Saengsik (uncooked food) making.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.122-127
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• 1999

Quality changes of Korean ginseng on microwave drying were determined in terms of water activity, crude protein, crude lipid, crude ash, dielectric properties, content of sugar, ginsenoside composion, microstructure. Korean fresh ginseng were subjected to four different processing : 3 min microwave drying and 2 min holding-24 hrs drying (MWI), 5 min microwave drying and 2.5 min holding-24 hrs drying (MW2), 3 min microwave drying and 2 min holding-12 hrs after hot air drying for 12 hrs drying at $45^{\circ}C$ (MWH1), 5 min microwave drying and 2.5 min holding-12 hrs drying after hot air drying for 12 hrs at $45^{\circ}C$ (MWH2), Water content was decreased 14.33% without shrinkage and water activity was 0.57 after microwave drying. Permittivity was increased as water content increased. As temperature increased, permittivity was increased until $40^{\circ}C$ and fast decreased over $40^{\circ}C$. Content of ginsenoside for MW1 and MW2 was higher than that of MWH1 and MWH2. Data of free sugar showed that there was no significant difference in each treatment. The MW2 dried ginseng showed a more compact structure than the MWH2 ginseng.