• The Journal of Engineering Geology
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• v.15 no.2 s.42
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• pp.169-184
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• 2005

Unagsan and Sogrisan granites are widely distributed in the northern Gyeonggi massif and middle Ogcheon belt, respectively, and they show different petrologic characteristics as follows. The former has compact textures and light grey colors, and the latter has spotted miarolitic textures and pink colors. Most of the samples selected for tests are fresh and coarse-grained. And bored core samples were prepared so that they are vertical to the rift plane. The results of modal analysis show that Unagsan granite has significantly higher quartz and plagioclase contents (Qz+Pl) than Sogrisan granite. In contrast, alkali feldspar content (Af) of Sogrisan granite is much higher than that of Unagsan granite. Therefore, it is believed that the light grey colors of Unagsan granite are due to relatively high Qz+Pl, and the pink colors of Sogrisan granite are caused by higher Af. Fractures in Sogrisan granite have strongly perpendicular strike patterns and more dip values close to vertical compared with the fractures in Unagsan granite. Results of the fracture pattern analysis suggest that the Sogrisan granite has better potential to produce dimension stones than the Unagsan granite. However, miarolitic textures often found in the Sogrisan granite may be one of the factors reducing the granite quality. The Unagsan and Sogrisan granites have similar specific gravity values of 2.60 and 2.57, respectively. Absorption ratios and porosity values of Sogrisan granite are higher than those of Unagsan granite, and they shows linearly positive correlations. Compressive and tensile strengths of the Unagsan granite are generally higher than those of Sogrisan granite. These differences and variation trends found in physical properties of Unagsan and Sogrisan granite can be explained by the differences in the textures of Unagsan and Sogrisan granites, namely compact and miarolitic textures respectively. For Unagsan granite, compressive and tensile strengths are negatively correlated with porosity but for Sogrisan granite no specific correlations are found. This is probably due to the irregular dispersion patterns of miarolitic textures formed during the later stages of magmatic processes. Contrary to the trends found in absorption ratios, both granites have similar values of abrasive hardness, which can be explained by higher Qz+Af of the Sogrisan granite than those of the Unagsan granite and that quartz and alkali feldspar have relatively larger hardness values. For Sogrisan granite, compressive strength shows slightly positive correlations with Qz+Af+Pl and negative correlations with biotite and accessory mineral contents (Bt+Ac).

• The Journal of the Petrological Society of Korea
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• v.13 no.3
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• pp.161-177
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• 2004

The Cretaceous pink granites of the finan area, southwestern Ogcheon belt, are adjacently developed in the eastern part (Keg) and western part (Kwg) as stocks, respectively. Keg of rounded shape occur as mainly medium-coarse grained rocks, whereas Kwg of ellipsoidal shape occurs as medium-coarse grained ones with partly porphyritic and fine-grained textures. Miarolitic cavities of them are often seen and can be observed more frequently in Kwg than Keg. Rose and counter fracture diagrams of the two granites show that Keg and Kwg have more potentiality of non-dimension and dimension to non-dimension stones, respectively. Physical properties such as porosity and absorption ratio have 0.25% and 0.65％, and 0.43% and 1.11%, respectively, which could suggest that emissions of gas phase at later magma stages are abundant in Kwg than those of Keg. From the major and trace elements petrochemisoy, they belong to acidic, peraluminous and calc-alkaline rocks, showing that Kwg are later product than Keg of the same granitic parent magma. REE concentrations normalized to chondrite value have trends of gradual and parallel enriched LREE and depleted HREE. Eu negative anomalies of Kwg are far more severe than those of Keg, which suggest that plagioclase fractionation in Kwg was much stronger than that of Keg. In the magnetic susceptibility vs. petrochemical and modal parameters, they all belong to magnetite-series and I-types, and can be classified as weakly-moderately ferromagnetic rocks. And the above relations could suggest that their susceptibility values are more mainly depended on ferromagnetic opaques than ferromagnetic and paramagnetic assemblages (Bt ＋ Ch ＋ Ser ＋ Op).

• Convergence Security Journal
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• v.13 no.2
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• pp.85-93
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• 2013

Today, the structure of terrorist organizations in the form of a variety of network complexity are evolving. However, terrorist organization not combining randomly generated network but preferential attachment a network. So, it's research should be preceded a better understanding about the characteristics and type of terror network for a effective counter-terrorism policy of law enforcement. In addition, the appropriate response strategy have to technique establish in an era of smart media. In particular, homegrown terrorist attacks on unspecified people without boundaries of countries and regions unlike the traditional terrorism. Also, homegrown terrorism are violence and criminal activity by new various of religion, politics, philosophy. Besides the extreme members of homegrown terror networks went grow up through the evolutionary process in the age of smart media. Law enforcement agencies must identify the terrorist network at the national level. Therefore, terror networks evolving in the online space, forming a radical homegrown terror organizations have access to the network. Intelligence community track terrorist networks and to block the negative aspects of the smart media outlets should be considered.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.