• Korean Journal of Medicinal Crop Science
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• v.6 no.3
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• pp.210-215
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• 1998

Solomon's seal (Polygonatum odoratum) was traditionally propagated by its rhizomes but seed propagation has not been practiced due to their dormancy and high price. To improve the seedling production through seed pretreatments, the experiment was conducted to determine the effect of seedcoat softening and seed prechilling on seed germination and bulbil formation of the seal. The prechilling was done for 4 to 16 weeks at $3^{\circ}C$ and the softening was forced with 10% KOH for 40 minutes. Seed germination, bulbil formation and length, no. of root and root length were measured at 6 and 12 weeks after sowing. Seed germination and bulbil formation were greater at 8 to 12 week prechilling than at shorter or longer treatment when only the prechilling was enforced. Prechilling had greater effect compared to seed coat softening. In addition, the softening treatment before prechilling showed higher germination and bulbil formation compared to single treatment of them. The softening treatment prior to prechilling was better than the reverse treatment in number of root except the above two characters. Duration of prechilling treatment was able to be shortened below 8 weeks when the softening treatment was applied before prechilling.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.177-182
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• 2001

Based on the three reinforced concrete panel tests, a softened stress-strain curve of concrete subjected to reversed cyclic loading is proposed. The proposed model consists of seven stages in the compressive zones and six stages in the tensile zones. The proposed model is verified by comparing to the test results.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2000.05a
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• pp.261-265
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• 2000

• Proceedings of the SOHE Conference
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• 1999.10a
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• pp.151-151
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• 1999

• Proceedings of the Korean Nuclear Society Conference
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• 1996.05c
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• pp.253-258
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• 1996

본 연구는 Zr-2.5wt%Nb합금의 고온변형특성중 특이한 유동응력의 변화거동인 어닐경화와 유동연화의 기구에 대해 고찰하였다. 연구결과에서 이러한 고온변형특성은 온도와 다단변형도중의 어닐링 시간에 영향을 받는 것으로 나타났으나 분위기 영향은 없는 것으로 나타났다. 즉, 변형 온도와 동일온도인 85$0^{\circ}C$에서 단시간인 5분동안 어닐링을 했을때 경화현상이 일어났다. 미세조직을 관찰한 결과 다단열간압연된 후의 미세조직과 집합조직은 다단열간압연된 미세조직과 집합조직과 직접적인 상관관계를 가진 것으로 나타났다. 어닐경화현상은 다단고온변형이 궁극적으로 변형시효와 유사한 효과 즉, 중간어닐링 동안에 Zr-2.5wt%Nb내의 불순물 원자와 열간압연시에 형성된 전위구조와의 강력한 인력형 상호작용하여 substructure가 안정화되기 때문이며 유동연화는 재결정으로 인한 유동응력의 감소인 것으로 사료된다.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.313-323
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• 2015

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1994.11a
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• pp.86-87
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• 1994

토마토과실은 ripening 도중에 연화가 되며 수확후 운반이나 저장중에 물리적인 상처, 부패때문에 연화가 심화되어 많은 손실을 가져온다. 연화란 세포벽의 구조적 붕괴에 기인하며 이중 pectin의 분해와 밀접한 관계가 있다고 한다. Pectin에는 세포내 Ca함량의 대부분이 존재하며 Ca은 세포벽의 구조를 지지하는데 중요한 역할을 한다고 알려져 있다. 따라서 작물재배시 Ca 이온을 효과적으로 사용, 과실내의 Ca함량이 증가된다면 조직의 경도가 향상되어 과실의 저장력 뿐만 아니라 모식물체에서 보다 더 숙성된 과실을 수확, 유통 할수 있다. (중략)

• Journal of the Korea Concrete Institute
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• v.13 no.6
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• pp.602-609
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• 2001

A strut-and-tie model was proposed to predict the shear strength of RS beam which is a hybrid steel beam with reinforced concrete ends. The proposed model is capable of considering the concrete softening effects due to diagonal shear cracks at the embedded area of steel in concrete. It can predict tile failure strength of RS beam from the mathematical formulations which are based on equilibrium, compatibility, and the constitutive laws of cracked reinforced concrete. The previous experimental results of 15 RS beams were analyzed with the proposed model and the analytical results were also compared with formulas currently available. The comparison revealed that the proposed model can predict the strength of RS beam better than the others. The average ratio of experimental strengths to analytical results was 1.02 and the standard deviation was 0.126.

• Journal of the Korea Concrete Institute
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• v.24 no.2
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• pp.185-193
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• 2012

In this study, an estimation equation was proposed to predict the shear strength of RC interior beam-column connections. The proposed equation considered the effect of both truss and arch mechanisms, while the existing equations in the ACI and AIJ design codes consider only arch mechanism. In addition, the proposed equation estimates the shear strength of RC joints by considering the contribution of the vertical and horizontal steel bars on the effective compressive strength of concrete. The shear strength of RC joints calculated by the proposed equation was compared with the test results of 54 RC joints, which failed in shear before plastic hinges developed at the end of the adjacent beams. The comparison study showed that the proposed equation estimated the strength of the 54 specimens with a mean value of 1.14 and the coefficient of variation of 20%. The proposed equation provides improved prediction compared to those obtained from the equations in the ACI and AIJ design codes.

• Food Engineering Progress
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• v.15 no.2
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• pp.116-121
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• 2011

This study was aimed to analyze the changes in rheological properties of sausages added tenderizer made with over-matured used-up fruits such as kiwifruit, grape, and pear. The tenderizers were manufactured by various concentration of fruit extract and added to the sausage at different heating temperatures. Failure stress and stress relaxation of beef sausage mixed with different tenderizers were measured with Rheometer, and analyzed with 3-element Maxwell model. As a result of the rheological measurements, over-matured kiwifruit extract showed the best tenderness effect among other fruit extracts, and the more kiwi contents were added, the beef texture turned to softer. The instantaneous stress and elastic component of beef mixed with various tenderizers were decreased at higher concentrations and lower heating temperatures. This study was well expressed the numerical magnitude of viscoelastic components of beef sausages to determine the tenderizer effect.