• International Journal of Highway Engineering
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• v.8 no.3 s.29
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• pp.77-88
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• 2006

The maintenance / repair of concrete pavements has become an issue as a result of increasing of concrete pavements' service year. Asphalt overlay is applied to the concrete pavements after partial repairs on all occasions. This thesis discusses the application standard, evenness, skid resistance, noise, economical efficiency, extension of life span, etc. of diamond grinding, a method of maintenance about concrete pavements. Based on this, it was applied to the field and measured the performance. It was measured the longitudinal evenness of before and after the construction through measurement equipment. and surveyed the skid resistance the each lane classified using the SN standard value. In case of noise, it is selected the kind of vehicle, velocity, then measured the noise between control and constructed site. In addition, it is evaluated the average texture depth. As a result of the analysis, longitudinal evenness is improved about $6{\sim}40%$, skid resistance is improved 66% at first section,37% at second section. Noise is reduced 3.4dB average, and average texture depth is 79% deeper than control section. Therefore, it can be concluded that diamond grinding is suitable as maintenance / repair method of concrete pavements.

• Journal of Sensor Science and Technology
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• v.32 no.3
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• pp.154-158
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• 2023

This study aimed to improve the moisture resistance of salt cores by investigating the suitability of a two-dimensional kaolinite colloidal solution and a commercially available SiO₂ ink solution as coating agents. X-ray diffraction analysis (XRD) results showed that the intercalation of urea into kaolinite did not significantly change its layer structure. Scanning electron microscopy (SEM) images revealed that the dip-coating only affected the surface of the salt core, and the texture of the surface is differ depending on the coating solution. The humidity absorption test results showed that both coatings reduced the hygroscopicity of the salt core by more than 50%. However, in the water-solubility test, the kaolinite dissolved with the salt core, whereas the SiO₂-coated salt core left a residue. These results strongly suggest that with the coating of the exfoliated kaolinite solution, salt core will remain stable in humid environments.

• Economic and Environmental Geology
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• v.10 no.4
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• pp.185-198
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• 1977

This paper is the result of a petrochemical study on the Jongam granite mass which intruded metasediments of Ogcheon zone, locating about 10km northwest from Miweon town, and the mass is $2.5km^2$ in area. In this study, the granite was petrographically analysed in such ways, modal analysis, myrmekite analysis, petrochemical study analysis and tectonic analysis of joint system. The findings are as follows: 1) The area of the granite distributed is a basin surrounded by metasediments. The granite is magma origin. 2) The major mineral composition of the granite are quartz, plagioclase, microcline orthoclase and biotite, and accessaries are muscovite, sericite, magnetite, zircon and sphene. 3) In triangles of $Qu-K{\cdot}fp-PI$, Bi-Or-Hb+Mt and Qu-Ab-Or, the data point areas are similar to those of the NW zone of D.S. Lee (1971) 4) The granite mass can be divided into three granites; quartz monzonite, granodiorite and biotite granite, by petrological aspect in detail. 5) It shows inverse ratio of content between quartz and plagioclase. 6) The myrmekite-texture of the granite are stem type and dominating in northern part. 7) In the tectonic analysis of joint, the strikes are almost constant in direction, N-S direction of dominant joints 8) The geological age of the granites estimated to be Jurassic in age. 9) According to the mineralogical distribution and joint systen, the intrusion direction of the granite magma was infered as from north to south.

• Fashion & Textile Research Journal
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• v.23 no.5
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• pp.667-673
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• 2021

The purpose of this study was to obtain drape information and objective texture of fabrics easily and quickly by using a constructed fabric database. For the construction of the fabric database, 287 woven fabrics were examined by using the CLO fabric kit, KES-FB system, and drape test system. The k-means cluster analysis method was used to classify the fabrics into 7 grades. After correlation analysis of the fabric properties for each experiment, similar properties of the CLO fabric kit and KES-FB system were chosen, which were then designed to extract similar fabrics from the database. It was confirmed that inferring the drape information and objective hand feeling of fabrics was to some extent possible by extracting similar fabrics from the database. In this study, the primary hand and total hand value(THV) of KES-FB system, which was constructed by Kawabata and other experiments, were used to quantify the objective hand feeling, because they are the most widely used. However, these standards can be changed over time; in order to be applied within the clothing industry, these standards may have to be changed to some extent. Moreover, it is notable that although objective hand feeling cannot be expressed in the 3D virtual costume program, it can be easily derived from the constructed database. Additionally, it is expected that the existing 3D virtual costume program will express the costumes more realistically by improving these results.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.368-378
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• 2007

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.398-402
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• 1995

Hardness and adhessiveness of cooked rice were measured with rice grain and rice block methods by texturemeter. In grain method 3, 4 and 5 grains were arranged and subjected to the texture test with a plastic plunger at 95% strain and 0.5mm/sec speed. The hardness were 7.4kg, 7.5kg and 10.0kg respectively and the coefficient of variation ranged from 37.0% to 25.9%, which was mainly due to the irregular geometry of the grains in each specimen set Adhesiveness could not be measured with this method. A cylindrical rice block($H/D=20mm{\times}15mm$) was made for the texture analysis. The hardness was 2.1 kg with coefficient of variation ranging from 2.8 to 7.0%, and the block method was s more reproducible compared to the grain method. A grooved plastic plunger and platform were designed for the measurement of adhesiveness of cooked rice block. The adhesiveness was 0.68kg sec and the coefficient of the variation was 4.6%.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• Korean Journal of Soil Science and Fertilizer
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• v.39 no.3
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• pp.144-150
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• 2006

Chemical characteristics and their interrelationships of 156 soils included by 74 sandy loam and 82 loam soils collected from plastic film house in Chungbuk area were investigated from 1998 to 2001. Seventeen chemical properties including pH, organic matter (OM), electrical conductivity (EC), inorganic nitrogen, available phosphorus, exchangeable cations, CEC, etc., were analyzed by correlation, standardized partial regression coefficient, and principal factor analysis. Standardized partial regression coefficients of chemical properties were estimated to determine the degree of contribution of EC and OM contents in soils. Principal factor analysis was applied to classify the studied chemical properties into different groups having similar chemical properties. The pH of experimental soils ranged from 4.24 to 7.14 and 4.95 to 7.35 for loam and sandy loam soils, respectively. The EC of soils varied from 0.93 to $15.65dS\;m^{-1}$ for loam and $0.91{\sim}22.30dS\;m^{-1}$ for sandy loam soils, respectively with significant differences among them. The EC measured by 1:5 $H_2O$ dilution method and saturation method were significantly related with 8.163 and 8.599 as the slopes of regression equation for loam and sandy loam soils, respectively. These slopes more than 8.0 in this regression equation was higher than the slope of 5.0 that is estimated from dilution coefficient suggesting that EC measured by 1:5 dilution method might be erratic. The standardized partial regression coefficient of different chemical properties for the estimation of EC was in the order of $NO_3{^-}$ > $Cl^-$ > OM > exchangeable Mg for loam soils and $NO_3{^-}$ > exchangeable Mg > $Cl^-$ for sandy loam soils. Contribution order of the chemical properties based on standardized partial regression coefficient differed 1:5 dilution method and saturation method, indicating that different chemical compounds might be present in the extract solutions of these two methods. Consequently the measurement of EC by saturation method was thought be still better for estimation of chemical property because accuracy of EC measurement by 1:5 dilution method can't be improved by any specific coefficient for adjustment of EC. Regardless of differences in soil textures and extraction methods, correlation coefficients between EC and the other chemical properties were routinely in the order of $NO_3{^-}$ > $Cl^-$ > degree of base saturation > exchangeable Mg > exchangeable Ca > $SO{_4}^{2-}$. The principal factor analysis revealed four factor groups of the chemical properties studied. The groups for sandy loam were as follows; ; 1. salt components, 2. soil reaction components, 3. fixed and adsorption components, 4. CEC components. The groupings of loam soils were similar to sandy loam except that exchangeable Na substituted the CEC of sandy loam.

• Journal of Digital Contents Society
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• v.18 no.4
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• pp.723-731
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• 2017

The restoration of archaeological data was carried out using photographs and drawings left as past records. It can be divided into ruins and artifacts. The restoration of the ruins was performed by modeling the individual parts and parts left by the photographs, aligning them and synthesizing them, and reconstructing them three-dimensionally as one object. Restoration of artifacts was performed on both photographs and drawings. After the modeling work is prioritized through the photographs, there is a method of restoring the original image by modifying the texture image of the damaged part of the modeled artifact, or restoring the original image by modeling and synthesizing the deleted part in the artifact. The restoration of the artifacts through the drawings was carried out by three - dimensional modeling and reconstruction through real mapping of images. The reconstructed archaeological data can be used in various directions. In particular, it is possible to verify and compare the results of the numerical analysis and interpretation of the past 2D data, and to provide a more accurate analysis plan in the future.