• Journal of the Korean Society for Railway
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• v.14 no.4
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• pp.348-353
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• 2011

Iron fillings which were accumulated around the rail was often the cause of abnormal signal in case of signaling equipment using rail as transmission line. Iron fillings were generated on curved section of railroad due to the friction between rail and wheel, and metro line company urged to find the way to remove these iron fillings, because these were often the cause of abnormal signal. Magnetic device for trapping iron fillings around concrete slab tracks is introduced. The characteristics of magnetic device were analyzed using basic design and numerical analysis method. Magnetic device for trapping iron fillings were examined for application to the train which were operating in commercial line.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1517-1524
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• 2015

The purpose of this study was to determine the storage characteristics of Sulgidduk, a kind of rice cake, added with Portulaca oleracea L. The effect of P. oleracea L. paste (0, 1, 3, or 5%) on the storage qualities of Sulgidduk was evaluated during storage period at $20{\pm}2^{\circ}C$ for 3 days. As the amount of P. oleracea L. paste increased, loss of water in P. oleracea L. Sulgidduk decreased. Textural properties by texture profile analysis showed that hardness of Sulgidduk added with 5% P. oleracea L. paste was the lowest among treated samples. However, the hardness of all Sulgidduks increased during storage, regardless of the addition amount of P. oleracea L. paste. In accordance with the texture results, differential scanning calorimetry exhibited that the enthalpy of Sulgidduk with 5% P. oleracea L. addition was the lowest, indicating the delaying effect of P. oleracea L. paste on retrogradation of rice cake. From these results, the addition of P. oleracea L. to Sulgidduk extended shelf-life by delaying retrogradation.