• Journal of the Korean Society for Precision Engineering
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• v.28 no.8
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• pp.929-935
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• 2011

As a deterministic finishing process for the optical parts having complex surface, machining performance of the magnetorheological(MR) fluid jet polishing of optical glass are studied and compared with a general water jet polishing. First, design of the jet polishing system which has the special electromagnet-nozzle unit for stabilizing the slurry jet based on MR fluid and the change of jet shape as magnetic field is applied are explained. Second, for the BK7 glass, machining spot and its cross section profile are analyzed and the unique effect of MR fluid jet polishing is shown. Third, both material removal depth and surface roughness are explored in order to investigate the polishing performance of MR fluid jet. With the same ceria abrasives and amount in the polishing slurries, MR fluid jet shows superior machining performance compared to water jet and the difference of material removal mechanism and its resulting performance are described.

• Journal of the Korean Society for Precision Engineering
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• v.27 no.12
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• pp.22-27
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• 2010

The usage of ultra-precision machining is increasing by the manufacturing of precision optical elements such as camera lens, laser printer, CD player, DVD and microscope parts etc.. The WC alloy material is in wide use by mold core to improve the productivity and accuracy in manufacturing those precision parts. The WC alloy mould core can be machined effectively by the parallel grinding process which is an excellent technique for manufacturing of surface profile hard to machining materials such as the hardened metal alloy, Ceramics, Glass and so on. Magnetic assisted polishing as a final polishing process has also been utilized to obtain ultra-precision mirror surface with the elimination of traces presented on ground surface. It is able to deduce the optimal ultra-precision machining conditions of the WC alloy material from the experiment and analyses results.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.7-7
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• 2019

우리나라에서의 대마는 마약류로 분류되어 기호용과 의료용 모두 법적인 제재를 받아왔으나 최근에 의료용 대마가 법적으로 허용이 되어 환자들에게 처방 받을 수 있게 되었다. 하지만 우리나라 사람들에게 대마는 환각성분을 가진 마약류로 깊이 인식되어 왔으며 의료용 대마에 대한 연구는 거의 전무한 실정이다. 노지재배에서 발생할 수 있는 범죄의 위험성, 자연교배에 의한 품질저하를 피할 수 있으며 재배조건(양액, 광조건, 광주기, 대기환경조성) 등을 제어할 수 있는 밀폐형 LED 식물공장은 의료용 대마 생산에 제일 적합한 모델이 될 수 있다. 식물체의 광합성은 가시광선 중 특정 파장 450nm 청색광과 660nm 적생광을 주로 이용하며 'LED (Light Emitting Diode) 발광다이오드'는 식물체의 광합성에 적합한 파장으로 광원을 조사할 수 있는 장점이 있다. 이러한 LED를 이용한 광합성은 식물체의 2차 대사물질 Anthocyanins, phenolic compounds 등의 향상과 생육에도 긍정적인 영향을 미치며 식물 뿐만 아니라 광합성을 하는 미세조류(micro algae)에서도 이용이 가능하며 해마토 코쿠스(Hematococcus)의 세포증식과 항산화물질 아스타잔틴(astaxathin)생산에 유용하게 쓰이고 있다. 최근 미국과 다른 나라에서도 기호용, 의료용 대마사업에 대한 관심이 높아지고 있으며 캐나다와 미국에서는 밀폐형 유리온실과 식물공장을 이용한 의료용 대마를 생산, 추출, 가공까지 하여 산업적인 영역을 넓히고 있는 실정이다. 특히, 실내재배에서는 광원이 필수적인 요소이며 식물생육에 선택적인 파장을 조사할 수 있는 LED와 재배조건을 정밀하게 제어할 수 있는 밀폐형 식물공장을 이용한 의료용 대마 생산에 대한 연구가 절실히 필요한 시점이다.

• Korean Journal of Optics and Photonics
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• v.31 no.5
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• pp.205-212
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• 2020

In the performance of a wind turbine system, the blades play a vital role. However, they are susceptible to damage arising from complex and irregular loading (which may even cause catastrophic collapse), and they are expensive to maintain. Therefore, it is very important both to find defects after blade manufacturing is completed and to find damage after the blade is used for a certain period of time. This study provides a new perspective for the detection of internal defects in glass-fiber- and carbon-fiber-reinforced panels, which are used as the main materials in wind turbine blades. A gap or fracture between fiber-reinforced materials, which may occur during blade manufacturing or operation, is simulated by drilling a hole 5 mm in diameter in the middle layer of the laminated material. Then, a digital-image-correlation (DIC) method is used to detect internal defects in the blade. Tensile load is applied to the fabricated specimen using a tensile tester, and the generated changes are recorded and analyzed with the DIC system. In the glass-fiber-reinforced laminated specimen, internal defects were detected from a strain value of 5% until the end of the experiment, while in the case of the carbon-fiber-reinforced laminated specimen, internal defects were detected from 1% onward. It was proved using the DIC system that the defect was detected as a certain level of strain difference developed around the internal defects, according to the material properties.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.363-367
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• 1983

Low salt fermented products of anchovy, Engraulis japonica, caught in the coasts of East Sea of Korea, were prepared tentatively and also discussed the retarding effect of rancidity of the product by the addition of BHA or red pepper. Fresh anchovies were purchased from Kichang fish market. The raw samples were mixed with $8\%$ table salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper and filled in the glass bottles and sealed with the cap. Conventional fermented product of anchovy as a control was prepared from fresh anchovy and $20\%$ salt only. After preparation, the products were fermented for 90 days at room temperature. Amino-nitrogen, TBA value, peroxide value and viable counts of bacteria of these products were determined and also evaluation of their qualify was compared with control product by sensory evaluation during fermentation. Amino-nitrogen contents of the low salt products reached a peak in 55 days of fermentation, and the volatile basic nitrogen contents ranged $100\;mg\%$ even after 90 days of fermentation. Thiobarbituric acid value of the product with $0.02\%$ BHA showed a little increase up to 65 days of fermentation regardless of salt contents, while that of the control product increased sharply up to 65 days and then decreased gradually. BHA was effective on retarding rancidity of fermented products of anchovy and red pepper was also slightly effective. All the products showed the highest cell population in about 55 days of fermentation. Judging from the results of analysis and sensory evaluation, the low salt fermented product of anchovy could be prepared with $8\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper to the fresh round anchovy.

• Korea Science and Art Forum
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• v.19
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• pp.293-305
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• 2015

At the same time the unique cultural traits of each country are valued, it has become an essential element to establish the cultural identity of a country. This study is aimed at comparing the residence architectural cultures in East-Asia and thus identifying Korea's own unique traits by determining the application characteristics of traditional architectures of Korea, China and Japan through practical investigation of materials, a basic element of architectural shaping. Literature survey and field study were conducted in parallel for this study, and architectural buildings under investigation included Mucheomdang House in Korea, Prince Gong Mansion in China and Dokyudo Building in Japan. Construction materials in Korea, China and Japan include natural materials such as wood, stone and clay, and artificial materials such as metals, paper, roof tiles, plug and glass. and the buildings were constructed with the combination of these materials. This commonality can be often found in the architectural composition. However, in the interior composition, the choice and application of different materials were clear between three countries, which were shown to be different depending on climates, processing methods and living culture of each country. First of all, since each country selected materials under the influence of its own vegetation and climates, living environment of each country could be seen via its residence. Also, it could be seen that while Korea and Japan show a certain similarity such as the traits of standing-sitting culture and the finish of paper in the interior, China is clearly different. In particular, regarding the material processing, the artificial processing was minimized in Korea, which mainly gave rough and crude feelings while due to the use of straight timbers, the architectural representation with organized and refined feelings was made in Japan. China showed the highest percentage of artificial processing of materials among three countries, which was highly associated with the coloring culture of China. Also, it could be seen that technology related to fine architectural materials such as bricks and glass was greatly advanced in China. Thus, how immaterial elements such as natural characteristics, functionality and aesthetics were applied in relation to residence in Korea, Japan and China could be determined through the comparison of architectural materials.

• Journal of Plant Biotechnology
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• v.41 no.1
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• pp.56-63
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• 2014

Using commercial radish varieties for processing, about 30% of radish was discarded due to the root shape and low purity. To raise the processing ability, we tried to develop a new variety producing H-shaped root. As another characteristic required in variety for processing is high purity, we tried to raise purity using simple sequence repeats (SSR) markers for testing seed purity in every segregating generation. To develop Male-sterile (MS) seeding parent, we crossed commercial variety of 'Gwan dong spring' and 'Gyeo ryong spring'. One elite inbred was selected as recurrent parent for the MS plant. The major horticultural traits of selected inbred line were disease resistance, late bolting, heat resistance and bright green root top color. To develop pollen parent, we crossed commercial variety of 'Tae sang king' and 'Seoul spring'. We used individual selection method to develop H-shaped hard root and disease resistant inbred. In each segregating generation, we selected one plant based on phenotype and the uniformity of selected plant was tested by SSR markers using self-pollinated seeds. In the first segregating generation, 64.6% of sib plants shared the same band in PCR amplification using ACMP-490 primer and 66.7% using cnu-316 primer. The uniformity of segregating generations using ACMP-490 and cnu-316 raised in second generation to 68.8%, 70.8%, respectively; in third generation to 93.8%, 100%; in fourth generation to 93.8%, 100%; in fifth generation to 95.8%, 100%; in sixth generation to 100%, 100%. A novel cross was made using selected MS parent and pollen parent. When we checker the horticultural traits using autumn cultivation, the novel cross variety produced H-shaped root comparing other commercial varieties and produced highly uniform radish. Thus we registered this novel cross variety as 'YR ORE' at 2013 (Registration No. 4550).

• Korean Journal of Plant Resources
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• v.8 no.1
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• pp.71-80
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• 1995

In order to establish utilijzation of medicinal herb as vegetable by Hadroponcis, the present studies were conducted to inverstigate the experiment on year-round Production of medicinal herb. The results obtained are summaried as follows: Among Planting date, April 5 Planting date obtained the highest yield of Scutellariae Radix and Agastache rugosa Folium. Treatment of $10\times5cm$(200 Plant/$m^2$) among Planting densities showed the highest yield of Scutellariae Radix and Agastache rugosa Folium. Plant height was thick in spacious planting, and was thin dense planting. Stem diameter was thick in spacious planting, and was thin in dense planting. Quality and yield of fresh weight ware highest in optimum planting densities($10\times5cm$ : 200 plants/$m^2$).

• Microbiology and Biotechnology Letters
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• v.35 no.4
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• pp.325-333
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• 2007

One bacterium with high proteinase production and spore-forming ability was isolated from korean traditional soybean paste(doenjang). The isolated strain was identified as Bacillus subtilis, based on gram-staining, biochemical properties and l6S rRNA gene sequencing, and designated as B. subtilis DJI. Its growth rate was very fast, and it reached its stationary phase within 9 h, and then started to form spores. Bacterial-koji and doenjang were prepared using B. subtilis DJI. Chemical components of the doenjang were determined after 2 months of aging period: amino nitrogen 507 mg%, crude protein 14.3%, crude fat 4.8% and water 54.9%. The composition of total and free amino acids and their ratios of doenjang were changed during the aging period. Among total amino acids in DJI doenjang, glutamic acid, aspartic acid, leucine and arginine were the major amino acids. The fibrinolytic activities of DJI doenjang and traditional doenjangs were 909.7 units/ml and $363.3{\sim}618.6\;units/ml$, respectively. Flavor compounds of DJI doenjang and traditional doenjang were extracted by SDE(simultaneous steam distillation and extraction), and analyzed by GC/MS; DJI doenjang possessed the typically favorable flavor compounds in traditional korean doenjang, with reduced off-flavor compounds.