• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.273-278
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• 1997

In order to investigate the punch properties of some vegetables-cucumber, radish, garlic, ginger and potato-force, distance, and time were measured with a texturometer, and the correlations between compositions and cell characteristics of samples were characterized. Many reflection and rupture points on the force-distance and distance-time curve were observed, and these points appeared when the cells of sample were resisted and yielded against the applied force. They were big and clear at the slow crosshead speed. The regression analysis for force-time and distance-time to the rupture point showed $R^{2}>0.95$. The rupture time and rupure force were 5.63 sec, 4.88 N in ginger and 4.15 sec, 2.00 N in cucumber. The rupture forces become large values at the fast crosshead speed. As cell sizes were increased, the moisture content and rupture distance were increased, while the viscosity of juice, density, regularity of cell, and slope of force-time were decreased. Rupture force, time and distance were decreased at the large specific gravity of samples. The slopes of distance-time curve were inversely proportional to slope of force-time curve.

• Journal of the Korean Magnetics Society
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• v.8 no.1
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• pp.34-41
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• 1998

We have theoretically investigated torque curve shapes of simple uniaxial magnetic materials by considering conditions for round peaks to exist. These conditions are functions of an applied field, anisotropy field, ans lowest critical field $h_0$ for a domain wall to move or nucleate. The peak having a height of 2h appears when h is lower than h$_1$, the peak having a height of 1 appears when h is higher than h$_2$, ans two peaks having heights of 1 and -1 appear when h is higher than h$_3$. It was found that torque curves of simple uniaxial magnetic materials could be classified into 8 distinct types depending on the existence of hysteresis, the number of the round peaks, and the reversal mechanisms. Simple uniaxial magnetic materials also found to be classifed into the 5 groups depending on $h_0$.

• Computational Structural Engineering
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• v.8 no.4
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• pp.159-171
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• 1995

The parameters describing a complete hysteresis loop include pinch force, drift offset, effective stiffness, unloading and reloading trangential stiffness. Analytical equations proposed to quantify the nonlinear, inelastic behavior of reinforced shear walls can be used to predict these parameters as a function of axial load and drift ratio. For example, drift offset, effective stiffness, and first and second unloading and reloading tangential stiffness are calculated using equations obtained from test data for a desired drift ratio or ductility level. Pinch force can also be estimated for a given drift ratio and axial load. The effective virgin stiffness at the first yield and its post yield reduction can be estimated. The load deflection response of flexural reinforced concrete shear walls can now be estimated based on the effective wall stiffness that is a function of axial force and drift ratio.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.466-471
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• 1996

In order to investigate the compression characteristics on the some vegetables-cucumber, garlic, ginger, potato, and radish-compression force, distance, and time were measured with a Struct-O-Graph and correlations between them were investigated. Force-distance and distance-time curves were showed simply and reflection points were showed rarely. The time to rupture point was long of 11.7sec at the compression speed of 60mm/min and of 6.16sec at the compression speed of 120mm/min in potato, and short of 9.65, 4.55sec at the different compression speed in garlic, respectively. The rupture force was large of 16.64~20.00N at the different compression speed in potato and radish, and the sample at rupture point was showed crushing behavior under probe. These phenomena were suggested because compression strength of sample was different. In the result of regression analysis for force-time and distance-time to the rupture point, the correlation coefficients were above 0.96, and difference of among samples was small. The slopes of force-time were large of 1.772~3.385 in cucumber and small of 1.743~3.338 in potato, and the slopes of distance-time were obtained with reverse results.

• Tribology and Lubricants
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• v.28 no.2
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• pp.62-69
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• 2012

Atomic force microscopy (AFM) has been widely utilized as a versatile tool not only for imaging surfaces but also for understanding nano-scale interfacial phenomena. By measuring the responses of the photo detector due to bending and torsion of the cantilever, which are caused by the interactions between the probe and the sample surface, various interfacial phenomena and properties can be explored. One of the challenges faced by AFM researchers originates in the physics of measuring the small forces that act between the probe of a force sensing cantilever and the sample. To understand the interactions between the probe and the sample quantitatively, the force calibration is essential. In this work, the procedures used to calibrate AFM instrumentation for nano-scale force measurement in normal and lateral directions are reviewed.

• Proceedings of the KIEE Conference
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• 2001.10a
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• pp.6-8
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• 2001

차단기 내에 위치하는 이동부에서 작용하는 힘은 외부 조작력 외에도 여러 가지가 존재하며 이들 힘의 상호작용으로 인해 이동부의 스트로크 곡선이 결정된다. 또한, 이 힘들에 따라 차단기에서의 아크 소호시간, 차단기의 성능 등이 영향을 받으므로 이동부에서 작용하는 힘들의 해석이 필요하다. 이 힘들은 유체의 밀도와 압력, 이동부의 기계적 구조 등을 고려하여 해석이 되며, 이 힘들을 해석함으로써 결과적으로는 차단기의 동작특성을 파악할 수 있다. 본 논문에서는 이러한 힘들을 정의하고 이들 각각에 대하여 해석한다. 이동부에서 작용하는 힘들을 해석하기 위해서 먼저 이동부에서의 운동방정식을 세우고 이를 시뮬레이션하여 스트로크 곡선과 이동부에서의 힘들을 얻는다. 이렇게 얻어진 결과를 실험 값과 비교하고 이동부에서 작용하는 힘들에 대해 논의한다.

• The Korean Journal of Rheology
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• v.2 no.1
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• pp.46-52
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• 1990

배추의 조직감 특성을 기계적으로 측정하는 방법을 수립하기 위하여 여러 가지 형 태의 탐침에 의한 침투 및 절단시험에서 나타난는 힘-거리 곡선을 비교분석하였으며 그 결 과를 배추잎의 미세구조와 관능적특성과 연관하여 해석하였다. 배추잎의 침투심험에서 탐침 의 선단각, 선단면적 및 둘레에 따라 힘-거리 곡선의 형태는 크게 달라지며 선단면적과 둘 레가 커질수록 파열력이 크게 증대되었다. 절단시험에서는 표피와 내부유관속 조직을 절단 하는 세 개의 특징적인 피크를-나타내었다. 배추잎의 염장에 의하여 침투시험의 최대 변형 력은 크게 감소된 반면 파열력은 크게 증대되어 최대 변형력에 대한 파열력의 비(a/c) 는 증가되었으며 이것은 탐침의 선단면적과 둘레가 큰경우에 더욱 두드러지게 나타났다. 염장 에 의하여 탄성한계까지의 변형거리가 커졌으며 최초 변형에서의 탄성치(a/l)는 감소하는 경 향을 나타내었다. 절단시험에서는 염장에의하여 외피의 절단력이 상대적으로 증가하였다. 배 추 및 절인배추의 아삭아삭한 정도는 침투시험의 최대변형력과 a/l의 변화와 밀접한 관계가 있으며 질긴 정도는 침투시험의 파열력과 a/c 절단시험의 절단력과 관계가 있으며 아작아작 한 정도는 침투시험의 a/c와 관계가 있는 것으로 판단되었다.

• Korean Chemical Engineering Research
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• v.47 no.4
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• pp.395-402
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• 2009

The atomic force microscopy(AFM) has been used, as a powerful tool, to investigate physical properties of supported-lipid layers. Prior to the advent of the AFM, no observation was performed for the physical phenomena at the nanometer-scale. This microscope provides nanometer-scale morphology by scanning surfaces with the cantilever and presents force curve by monitoring the behavior of the cantilever that approaches to surface and retracts from the surface. From the morphology, the structures of the supported lipid layer and the effect of other molecules on the structures have been investigated. From the force curve, the surface properties-electrostatic and mechanical properties-of the supported lipid layers have been studied. In this article, characterization of the structure and surface properties of the supported lipid layer is explained. Future perspectives and direction are also discussed.

• Proceedings of the Korean Magnestics Society Conference
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• 1998.05a
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• pp.102-103
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• 1998

• Proceedings of the Korean Magnestics Society Conference
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• 1998.05a
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• pp.106-107
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• 1998