• Journal of the Korean Society for Aviation and Aeronautics
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• v.21 no.4
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• pp.41-46
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• 2013

This paper deals with an experimental technique for the measurement of dynamic stability derivatives in the roll motion of aircraft. Experimental aquisition method for aircraft's dynamic stability derivatives is conducted on the oscillation condition of aircraft model in the subsonic wind tunnel. The oscillation of aircraft model was forced by the oscillation apparatus. The forced oscillation technique is the method getting data from the internal balance inserted into the aircraft model during oscillating it. Dynamic stability derivatives of rolling motion were calculated by data reduction from the measurements of rolling moment, frequency and amplitude of aircraft model due to forced oscillation under wind conditions. Results of experiment is obtained similar one with those of roll dynamic stability derivatives measured in other institutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.289-296
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• 1983

In order to verify any relationship between phosphorus content and buffer action vs. palatability of a foodstuff the present investigation was conducted on 28 items of foodstuff of both plant and animal and the followings are succinct report. In general, Foodstuffs of animal origin contained more phosphorus than those of plant origin. Foodstuffs with more phosphorus content were tended to have more buffer action. The palatability seems to be related with the capacity of buffer action.

• Food Science and Preservation
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• v.23 no.4
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• pp.522-529
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• 2016

Clean rice is useful to save time and labor force against washing rice in the household. Nevertheless the quality characteristics of the rice were not established well since the quality characteristics of the rice depend on types of the processing system. The aims of the current study were to understand the quality characteristics of clean rice prepared from the dry, semi-dry, and wet types of processing systems, and to suggest the appropriate processing system for production of clean rice. Here, we found that the quality of clean rice was improved with the increasing whiteness of rice by the dry type, although the whiteness of rice should be below 42 to satisfy 16.0 NTU of the turbidity for higher head rice ratio. Also, both the semi-dry and wet type systems showed higher ratio of head rice than the dry type system at below 16.0 NTU of the turbidity. These results imply that the wet type is more suitable for the place where rice is consumed fast, and the semi-dry type is more proper for long term storage of rice.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.35 no.6
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• pp.489-495
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• 2007

An experimental study was carried out in order to measure the pitch dynamic stability derivatives of a standard dynamics model in a low-speed wind tunnel. When a trigger signal is generated, the aircraft model starts oscillation with constant amplitudes and frequencies provided by DC electrical servomotor. The measured data are simultaneously recorded on a data recorder for 25 cycles of the model oscillation. The Phase shift needed to compute the dynamic stability derivatives is determined by calculating differences between the peak values of the input and output signals from the dynamic stability balance. Stabilator effects on the stability derivatives were also investigated with deflection angles. Although the driving apparatus and experimental equipments manufactured creatively for this study are different from other experiments, the variational trend of dynamic stability derivatives with the angle of attack is in a good accordance with the results of TPI, NAE, and FFA.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.07a
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• pp.191-198
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• 1999

식량의 증산을 위해서 신품종 개발과 재배기술 못지 않게 중요한 것은 수확 후 곡물의 손실을 줄이고, 고품질의 쌀을 생산하기 위한 건조, 저장, 도정, 포장 및 유통 등 수확후 처리 기술의 확립이라 할 수 있다. 고 등(1993)은 도정 공정중에 발생하는 손실은 대부분이 정백과정에서 발생하므로 정백수율, 완전미수율 및 정백 효율을 극대화시키기 위해서는 정미기의 특성을 고려하여 여러 가지 형태로 정백 시스템을 구성해야 한다고 하였다. 따라서 도정수율과 품위를 높일 수 있도록 정백시스템을 구성하는 것은 매우 중요하다 하겠다. (중략)

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1977.10a
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• pp.199.1-199
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• 1977

글루탐산 나트륨은 다시마 맛의 주성분임이 확업된 이내 1908년 일본 "미의소(주)"의 초대 영목 삼낭조, 충치재업가 특평 No.14805로서 정미성 조미료 "미의소"를 생산하므로서 공업화가 시작되었다. 초기는 소맥에 함유되여 있는 2.5％의 글루탐산을 분해법에 의해 생산되었으며 이는 원료의 홍윤 및 다양생산등에 문제점이 있어 더욱 연구되어 1957연에는 일본협화소효연에 의해 새로운 차원의 섬이법이 개발공업화 되었다.(중략)

• Proceedings of the Korean Information Science Society Conference
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• 1998.10c
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• pp.506-508
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• 1998

본 논문에서는 경치 영상들에 대해 영상의 내용(색상, texture)에 기반하여 검색하는새로운 방법을 제안한다. 경치 영상들은 색상이 주 특징이며 결합되는 texture 특징들에 의해 영상 정보간의 유사성의 파악이 더 용이하다. 색상 특징은 HSV 색상 히스토그램에 의해 특징을 나타내며 영상의 전역적 색상 특징과 지역적 색상 특징으로 세분화되고 texture 특징은 2차원 Garbor filter에 의해 영상별 특징을 나타낸다. 시스템의 검색은 예제 영상에 의한 질의 방식으로 예제 영상을 주면 이와 유사한 영상들이 유사도가 높은 순위대로 출력하게 된다.

• The Korean Publising Journal, Monthly
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• s.262
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• pp.55-55
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• 1999

• Hospice
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• s.40
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• pp.6-7
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• 2007

• The Korean Publising Journal, Monthly
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• s.264
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• pp.37-37
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• 1999