• KSCE Journal of Civil and Environmental Engineering Research
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• v.32 no.4C
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• pp.149-157
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• 2012

In order to investigate the soil disturbance induced by anchor-shoe for PVD installation and the anchoring mechanism, a new two dimensional testing system was developed. By using the developed testing system, 1g and centrifuge model tests were performed, simulating the driving-retrieval process of both conventional symmetric anchor shoe and new asymmetric anchor shoe. Various size anchor-shoes were simulated and the results were compared. The images recorded during the installation were analyzed by image processing technique. The results of the image analysis presented the clay disturbance depending on the size and type of anchor shoe. In addition, from the retrieval process, the anchoring mechanism was revealed and the holding capacity was measured. As results, the size of anchor shoe influences the soil disturbance and holding capacity. The new asymmetric anchor shoe reduces the soil disturbance and improves anchoring performance.

• 베이커리
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• no.3 s.344
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• pp.34-49
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• 1997

• 베이커리
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• no.1 s.378
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• pp.137-139
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• 2000

• 베이커리
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• no.1 s.342
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• pp.144-145
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• 1997

• 베이커리
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• no.1 s.354
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• pp.116-117
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• 1998

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2011.06a
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• pp.368-369
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• 2011

북항 재개발사업에 대한 기대와 관심은 항만시설의 기능성과 효용의 차원과 나란히 지역민의 정체성에도 깊이 뿌리닿아 있는 문제다. 이러한 의미에서 북항의 이슈와 함께 해항도시는 자신의 항구적 문화적 전통과 정체성을 어떻게 유지하며 발전시켜 나가는가라는 근본적이고도 광범위한 의문이 자연스럽게 제기된다. 본 연구에서는 이러한 논의의 확장과 심화를 위해, 독일 함부르크의 사례를 살펴볼 것이다. 함부르크의 슈파이허슈타트와 발린슈타트, 그리고 하펜시티는 도시를 의미하는 슈타트, 시티라는 명칭을 통해서 그 공간이 단지 하나의 건물, 장소에 머무르는 것이 아님을 암시하고 있다. 본 연구는 슈파이허슈타트의 경우는 함부르크 원도시와 일종의 제유법적 관계로서 읽고자 한다. 이러한 의미에서 슈파이허슈타트가 건설된 역사적 사회적 맥락을 논의하고, 이러한 맥락이 어떻게 공간적 시각적으로 확인될 수 있는가를 슈파이허슈타트와 원도심간의 교각을 통하여 확인해 볼 것이다.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2013.04a
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• pp.486-491
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• 2013

Creak noise is kind of scratching noise which is usually generated in drum brake system on the vehicle. When driver brakes vehicle or applies parking lever, drum brake shoe moves to the drum side to stop the vehicle. And at that time, moving shoe scratches backing plate ledge surface, and that makes scratching noise in special condition. This study presents how we can generate creak noise in the laboratory and how we can reduce it by experimental approach. Through several and various type of tests, we could generate creak noise with damage on ledge area of the backing plate in the lab and we verified tab type shoe design can reduce this scratching noise. As a result of this study, we notified how creak noise happens in the vehicle, and that tab type design shoe has good performance of ledge area damage based on lab test(rig & dynamometer equipment), and that this can reduce potential risk of creak noise in the field.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.3
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• pp.1611-1619
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• 2015

This study examined the toughness improvement of a track shoe used as the undercarriage of excavator and bulldozer parts. The excavator is operated under poor conditions, such as the build-up field and quarry. Therefore, the track shoe requires high strength and impact toughness to endure immense shock while at work. The track shoe was made of heat treated boron steel. The sufficient possibility of hardenability with the theoretical Jominy curve for boron steel was confirmed while quenching. The Taguchi orthogonal array experiment method was used to optimize the process variables, such as area reduction ratio and heat treatment conditions (tempering temperature and holding time), to achieve toughness improvement. The toughness of the track shoe increased with increasing area reduction, and a tempering temperature of $210^{\circ}C$ and a tempering time of 80 min are beneficial for improving the toughness of the track shoe.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.6
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• pp.210-218
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• 2019

Recently, cable-stayed bridges have been attempting to apply bold and experimental shapes for aesthetic and originality. In the case of bridges that have no similar cases, deep understanding and verification of analytical modeling is needed. S-shaped curved pedestrian cable-stayed bridge is always twisted because the cable is arranged on one side of the inverted triangular truss girder. In order to suppress the torsion, the Link-shoes are arranged at the left and right top members with reference to the Bearing placed at the mid-bottom member. The first research is related to the modeling method of Link-Shoe and Diaphram. In order to accurately reflect the transverse structural system and the torsional stiffness, it was necessary to model the Link-Shoe and the Diaphram directly rather than indirectly using the stiffness of the Bearing. The second study is related to the lateral arrangement of Bearing and Link-Shoes. Method 1 is to place in order of Link-shoe, Bearing, and Link-shoe from outside the curve radius. Method 2 is place to in order of Bearing, Bearing, and Link-shoe. In method 2, compared to method 1, the stress in the outer top member was larger and the stress in the inner one was decreased. It is analyzed that the stress adjustment is possible according to the lateral arrangement of Bearing and Link-Shoe.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.92-98
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• 1996

This experiment was carried out to investigate the effective additives and amount of addition in order to improve the quality of chou made with rice flour. The four emulsifiers and four thickeners were used as the additives in this test. The chou was formed with rice flour without the additives. There were not significantly differences in the sensory evaluation between choux of rice flour of non-additives and the additives, but the emulsifiers treatment increased the expansion capacity of paste. Thickeners did not improve the quality of choux. The hardness of pastes were increased and the cavities in choux were not formed in addition of high amount of thickeners. The mixture of two kinds of emulsifiers, the mixture of emulsifiers and a thickener did not improve of choux quality compared to the addition of emulsifier. The best quality of chou was obtained from 0.6% of lecithin.