• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• Electrical & Electronic Materials
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• v.5 no.3
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• pp.329-336
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• 1992

본 논문은 이방성 Sr.페라이트의 자기특성의 개선에 관하여 연구한 것이다. 시편은 SrO.nFe$_{2}$O$_{3}$의 기본조성으로서 비화학양론적 영역인 n=5.9를 택하였다. 그리고 보자력을 증가시키기 위하여 기본첨가제로서 0.7wt% CaCO$_{3}$와 0.3% wt% SiO$_{2}$를 첨가하여 하소시킨 다음 $Na_{2}$SiO$_{3}$의 량을 변화시키면서 복합첨가하였다. 한편, 위의 시료(기본첨가제와 0.5wt% $Na_{2}$SiO$_{3}$)에 Cr$_{2}$O$_{3}$ 및 $Al_{2}$O$_{3}$를 단독 및 복합첨가한 결과, 0.5wt% $Al_{2}$O$_{3}$가 단독첨가되었을 경우, 좋은 자기특성을 나타내었다. 본 연구에서 시행한 복합첨가방식에 의한 Sr.페라이트의 자기특성의 조사를 통하여 등방성의 경우, 기본조성과 기본첨가제와 0.5wt% $Na_{2}$SiO$_{3}$와 0.5wt% $Al_{2}$O$_{3}$조성에서 (BH)$_{max}$=1.15MGOe, 그리고 이방성의 경우, (BH)$_{max}$=3.23MGOe를 얻었으며 시료를 이방성화하므로서 자기특성면에서 등방성인 경우의 2~3배의 개선효과를 얻었다. 그리고 소결온도는 1210.deg.C에서 가장 좋은 특성을 나타내었으며 큐리온도는 등방성의 경우 T$_{c}$=410~420.deg.C에서 이방성의 경우 T$_{c}$=439~445.deg.C로서 약 30.deg.C가 향상되었다.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.402-409
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• 2000

Jeolpyon was prepared by different moisture addition and then retrogradation characteristics and quality evaluation were investigated during storage periods. In Hunter's color value, lightness of Jeolpyon was decreased, whereas yellowness was increased during storage. In texture profile analysis, hardness, gumminess and chewiness of Jeolpyon were increased during storage and texture parameters were decrease by increasing moisture level. Jeolpyon prepared with 35% moisture addition was slowly retrograded in avrami equation. In the results of sensory evaluation, the parameters were significantly different during storage. The results showed that Jeolpyon prepared with 35% moisture addition had good sensory quality and slow rate of retrogradation.

• Journal of the Korean Data and Information Science Society
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• v.21 no.6
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• pp.1281-1288
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• 2010

We consider Yut board game with four Yut sticks which are of the same shape and the same size so that they have the same probability of showing back when they are tossed. Since, in Yut board game, a player have to toss four sticks one more when sawi Mo or sawi Yut appears, the player may be interested in the distance which Mal can move in one's turn. Therefore, the probability mass function of the distance is obtained and probabilities with several values of back probability are summarized in a table. Also, the expectation, the variance, the skewness, and the kurtosis of the distribution are calculated and their values are also tablized for some values of back probability.

• Magazine of the Korea Concrete Institute
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• v.3 no.3
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• pp.141-148
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• 1991

Investigations on the behavior of steel fiber reinforced high strength concrete beams subjected to predominant shear are accomplished to determine their diagonal shear strength including ultimate shear strength. The par¬ameters varied were the fiber volume fraction(Vf) of the steel-fibers and shear span to depth ratio(a/d). The test result show that diagonal shear strength and ultimate shear strength are increased significantly due to crack arrest mechamsm. Predictive equations are suggested for evaluating the diagonal cracking strength and ultimate shear strength of the fiber reinforced high strength concrete beams.

• Korean Chemical Engineering Research
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• v.54 no.5
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• pp.698-705
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• 2016

Butyl acetate is produced from acetic acid and butanol via an esterification reaction in reactive distillation (RD). The product, butyl acetate, has been used as an internal entrainer until now. In this case, butyl acetate and water are removed at the top of column and separated into two different phases (organic and aqueous phases) after condensation, and butyl acetate rich organic phase is refluxed into the RD. This method makes butyl acetate remain high at the reactive zone, leading to lower equilibrium conversion and product yield. We introduced an extraneous entrainer to solve the problem. The extraneous entrainer forms a new azeotrope with water. The proposed process provides lower concentration of butyl acetate in the reactive zone than conventional RD processes using an internal entrainer. We compared the yield and production rate of butyl acetate between the proposed and conventional processes through pilot-scale experiments. Experimental and simulation results showed that the proposed process was more efficient than conventional process using internal entrainer.

• Journal of Chest Surgery
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• v.29 no.3
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• pp.331-336
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• 1996

Four operative cases of aortic valvuloplasty with leaflet extension technique using glutaraldehyde preserved tautologous pericardium are described. All patients had severe aortic regurgitation on preoperative echocardiogram, and Grade W AR on oath-angiogram. The causes of aortic regurgitation were rheumatic fever in 2 cases, degenerative change in 1 case, and 1 case of unknown cause. The autologous pericardium was fixed In a 0.625% glutaraldehyde solution for 15 minutes and rinsed in saline for an additional 15 minutes. Leaflet extension technique varied in 4 patients depending on the site and the extent of the leaflet size and lesion. There was no hospital mortality and no thromboembolic episode without anticoagulation. Post-operative cardiac size was reduced on simple chest film in all cases, and LVESD and LVEDD were reduced on folio w- up echo cardi o gram . This experience permits us to conclude that leaflet extension technique is simple and safe in valve r construction, allowing repair of aortic valves that need to be replaced.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.851-859
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• 2000

In the present study, changes in physicochemical and sensory properties, and microflora and enzyme activities, by addition of pumpkin (1, 2 and 5% pumpkin on the weight basis), of Sunchang sikhe kochujang, the most famous traditional kochujang, were investigated. Moisture content appeared to be reduced during fermentation, possibly due to exposure to the sun. Patterns of pH changes were rather complicated. pH of control kochujang was gradually reduced from the begining of fermentation up to 60 days of fermentation. Thereafter, it tended to be increased but again reduced after 90 days of fermentation. On the other hand, titratable acidity increased with fermentation reaching at the highest level at 90 day of fermentation and then slowly decreased. The addition of pumpkin induced a reduction in pH and an increase in titratable acidity, but this was due to organic acid contained in pumpkin itself. Contents of reducing sugar and amino nitrogen were increased by the addition of pumpkin in relation to the level of addition. Ethanol content was highly increased by the addition of pumpkin. Bacterial and yeast count, and activities of amylase and protease were not affected by the addition of pumpkin. Sensory evaluation test revealed that the addition of pumpkin improved sweet and savory taste, but color turned to be undesirable. However, none of tested parameters except color showed statistical significance.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.49-55
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• 1999

This study was to investigate the physicochemical and sensory characteristics of snack with various amounts Cham chwi and oil. This result was used to determine the optimum condition of adding levels of Cham chwi and oil. Flavor, crispness, greasiness, oil absorption, expansion rate were selected as the physicochemical and sensory characteristics to determine the optimum conditions of the amount of Cham chwi and oil. The predicted values were obtained by the regression method of RSM(response surface methodology). Conditions were standardized with maximum range of expansion rate when expected value of crispness was more than five and expected value of greasiness was less five. The optimum conditions of Cham chwi snack was established as the 8.6% of Cham chwi and 7.6% of oil.

• Journal of Advanced Marine Engineering and Technology
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• v.40 no.9
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• pp.762-767
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• 2016

High thermal efficiency and the ability to use various types of fuel are a few of the many advantages of diesel engines. However, a major disadvantage is that their exhaust emissions are more harmful to humans and the environment than that of conventional engine. Consequently, the provisions of the international emissions standards for diesel engine equipped passenger cars, commercial vehicles, and ships have become more stringent. These standards include the EU Euro 6, the IMO MEPC Tier 3, and the US EPA Tier 4. Ryu et al. published a study that applied fuel additives to two-stroke diesel engines. In this study, a four-stroke diesel engine using diesel oil for a generator is utilized as the test subject, and an experiment is performed to verify whether fuel additive can be used to improve performance and exhaust emissions. In addition, this experimental study presents research results for the application of fuel additives in both two-stroke and four-stroke diesel engines. The experimental results were compared and analyzed by placing an oil-soluble calcium-based organometallic compound in diesel oil. The results confirmed that the addition of fuel additive improved the performance (fuel consumption rate, exhaust gas temperature) and exhaust emissions (NOx, CO) of the diesel engine.