• Journal of the Society of Naval Architects of Korea
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• v.36 no.2
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• pp.50-60
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• 1999

In order to design a safe and economic catamaran, it is of clime importance to rigorously estimate the dynamic loads on the catamaran in waves. In this paper, the 2-D strip method by Lee et al.[3] is. extended to a 3-D method which can estimate the dynamic loads(horizontal and vertical shear forses, and bending and torsional moments) acting on the center of the cross deck of the catamaran travelling in an arbitrary wave heading angle. The computational results are compared with Wahab et al's experimental data[2], and also 2-D and 3-D numerical results published. It is found that in general, the 3-D method give much improved correlations with the experimental data compared with 2-D methods, but there are some discrcrepancy between the same 3-D results used by the same theory. In order to improve the accuracy, the effect of the viscous flow and the rigid consideration of the forward speed effect seem to be necessary.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.5
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• pp.425-433
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• 2015

In this paper, we have numerically investigated two-dimensional dielectrophoretic (DEP) motions of a single particle suspended freely in a viscous fluid, interacting with a nearby nonconducting planar wall, under an externally applied uniform direct-current electric field. Particularly, we solve the Maxwell equation with a large sharp jump in the electric conductivity at the particle-fluid interface and then integrate the Maxwell stress tensor to compute the DEP force on the particle. Results show that, under an electric field parallel to the wall, one particle is always repelled to move far away from the wall and the motion depends strongly on the particle-wall spacing and the particle conductivity. The motion strength vanishes when the particle is as conductive as the fluid and increases as the conductivity deviates further from that of the fluid.

• Land and Housing Review
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• v.3 no.2
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• pp.195-202
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• 2012

This paper summarizes the seismic performance of two shear walls with different reinforcement details in boundary elements. One is a special shear wall designed by KBC2009 and the other is a shear wall with improved reinforcement details in boundary elements, which is a newly proposed type of special shear wall. Experimental tests under cyclic reversed loading were carried out with two 2/3 scale shear walls which were modelled from the lower part of seismic-resisting shear wall in 22-stories wall-slab apartment building. The experimental results show that seismic performance of shear wall with improved reinforcement details was almost similar to that of special shear wall with respect to the moment-drift ratio. However, energy dissipation capacity and ductility were slightly different. Also, shear wall with improved reinforcement details in boundary elements satisfied the inter-story drift limit of 1.5% from KBC2009.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1068-1072
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• 2000

Strawberry jams were prepared with addition of 1.0 and 2.0% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic for recycling wastes of seafood source and developing new food products. The texture of the jams examined were using a back extrusion rig. All of the rheological parameters decreased in the fiber-enhanced jams. Viscosity profiles were also decreased in the fiber-enhanced jam samples. Hunter L' and a' values increased in the fiber-enhanced jams, accordingly revealing reddish color. As a result of sensory evaluations, the result of taste tests and overall acceptability were significantly acceptable. In the list of acceptability factors, except spreadibility, jam where 1% fiber was added, high sensory scores and preferable acceptability were noted.

• Journal of the Korean Geotechnical Society
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• v.22 no.1
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• pp.53-61
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• 2006

Soil liquefaction occurs by complex dynamic interaction between soil particles and pore fluid. Therefore, experimental researches have been widely performed to analyze liquefaction phenomena. In this research, centrifuge tests were performed to analyze the liquefaction behavior of horizontal sand ground. Centrifugal acceleration was 40g and the thickness of model ground was 25cm, which simulates 10m thickness in prototype scale. Viscous fluid was used as pore fluid to remove the time scaling difference between dissipation and dynamic shaking. Test results showed that the dissipation of excess pore pressure is the combined behavior of solidification and consolidation. In addition, the solidification rate, the ground acceleration amplitude, and the dynamic permeability during solidification were influenced by the confining pressure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.376-382
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• 2012

This study examined the effects of acorn (Quercus. acutissima CARR.) jelly powder (0%, 25%, 50%, and 75%) and acorn extract (0%, 0.1%, 0.5%, and 1.0%) addition on the quality characteristics of hardtack. In the sensory test, acorn jelly powder added group scored 50% higher than the other added group. Regarding hardtack color, L (lightness) and b (yellowness) values decreased with increasing acorn powder and acorn extract addition. Hardness of hardtack increased with added acorn jelly powder, but no significant difference was observed with acorn extract. The taste and texture of the hardtack 0.1% acorn extract added group significantly increased. Overall, preferences decreased with increasing acorn extract but not significantly. In conclusion, the results of this study suggest that addition of 50% acorn jelly powder in combination with addition of less than 0.1% acorn extract to hardtack was the most desirable.

• Childhood Kidney Diseases
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• v.7 no.1
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• pp.44-51
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• 2003

Purpose : Acute pyelonephritis in children may result in permanant renal damage which later in life may lead to hypertension and renal failure. The purpose of this study was to evaluate the factors that might be useful for predicting the development of renal scar in children with urinary tract infection(UTI). Methods : We retrospectively reviewed 442 patients with UTI who were admitted to the Department of Pediatrics of Chonbuk National University Hospital, during the period from April 1992 to March 2002. The patients were divided into two groups according to the presence of renal scar on the follow-up DMSA renal scan, and we compared the factors associated with renal scarring between the two groups. Results : There were no significant differences in sex, causative organism and acute phase reactants between the groups with and without renal scar. The age at diagnosis was significantly higher in the renal scar group compared to that without scar. Of the 60 patients with renal scar, 78% had vesicoureteral reflux(VUR), but 13% of patients without scar had VUR. Furthermore, the severity of VUR was significantly correlated with renal scar formation. 53% showed multiple cortical defects on the initial DMSA renal scan, compared to 32% in the non-scar group. In addition, 76% of patients showing multiple cortical defects on the initial DMSA renal scan with VUR had renal scar. Conclusion : The presence and grade of VUR, and findings on the initial DMSA renal scan would contribute to predict risk of renal scar formation in children with UTI.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.245-250
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• 2008

The purpose of this study was to evaluate quality of abalone porridge prepared with different sizes of rice and amounts of added water. pH of porridge was mostly stable from 6.3 to 6.8 but as more water was added, pH increased. Increase of added water resulted in higher TBARS value, but most of TBARS value was generally low, and there wasn't any significant difference. Lightness of the rice powder porridge was 53 to 59 and it was higher than that of round rice porridge. Redness tended to be high as rice size was bigger and less amount of water was added. Yellowness of round rice porridge and half rice porridge was higher than that of rice powder porridge. Also, yellowness of porridge had a tendency to decrease as amount of water was increased. Consistency, viscosity, and firmness was higher in round rice porridge and half rice porridge than in rice powder porridge, and increase in added water amount led to decrease of all textural properties. In the measurement of texture properties that is only present in rice grain, the hardness, gumminess, and chewiness of round rice grain porridge was significantly higher than that of half rice. In the sensory evaluation result, all sensory properties was significantly different (p<0.05) among the abalone porridges prepared with different rice sizes and added water. The viscosity, flavor, texture, and taste of half rice abalone porridge added 1000 mL water showed the highest sensory scores.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.487-495
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• 2013

The vacuum packaged ham and loin from low-fat pork cuts were frozen at $-20^{\circ}C$ for 3 months and thawed. Then, the thawed meat was chilled at $3^{\circ}C$, and impacts of chilling period on changes in physical properties of raw meat and cooked meat were investigated. In the case of raw meat, the pH value, $L^*$ value, drip losses, water holding capacity and gumminess of ham increased significantly on the 4th day compared with the 0th day of chilling after thawing. However the cooking losses, hardness and chewiness decreased significantly. The loin showed a similar tendency on the 2nd day of chilling after thawing. In the case of cooked meat, changes in physical properties during chilling period after thawing showed a similar tendency as raw meat, but pH value, $L^*$ value and $a^*$ value did not show significant difference. The springiness and cohesiveness of both raw meat and cooked meat did not show significant difference during chilling period after thawing. The sensory tenderness of ham and loin improved significantly on the 4th day and 2nd day during chilling after thawing, respectively.

• Journal of Dental Rehabilitation and Applied Science
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• v.25 no.1
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• pp.31-40
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• 2009

The rheologic properties of elastic impression materials is a very important role as taking high accuracy impression. But, the studies that are focused on the rheologic properties of Korean elastic impression materials are not sufficient. The purpose of this study is to help clinical high accuracy impression taking by testing rheologic properties of elastic impression material that is made by Korea and other countries. Six type III elastic impression materials are tested. Subjects are 2 Korean polyvinylsiloxane(PVS), 2 imported PVS, 1 polyether, and 1 polysulfide. HAAKE RheoStress $1^{(R)}$(Thermo Electron Co. Germany)is used in measuring. HAAKE RheoStress $1^{(R)}$ is plate to plate type rheometer. All subjects is tested 3 times and measuring time is 900 seconds. We measured G′ and loss tangent after mixing. All elastic impression materials had a sigmoid shape on increasing G′ by time and decreasing loss tangent after setting, maximum G' is appeared highest in polyether, and lowest in polysulfide. Initial loss tangent is highest in polyether, and is lowest in Koreans PVS. Significant difference is showed in initial loss tangent between Korean PVS and imported PVS.