• Journal of the Korean Wood Science and Technology
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• v.20 no.2
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• pp.31-42
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• 1992

In this study, the relative effectiveness of antimony trioxide-containing coat on fire retardancy of plywood, particleboard and medium density fiberboard was investigated and compared through ISO ignition test and inclined panel test with non-coated ones. The results obtained were summarized as fallows: Any treated materials was not ignited in inclined panel test with 5 minutes, but only particleboard among treated ones burned in ISO ignition test with fairly delayed time. The weight loss rate of plywood decreased with the increased addition level of fire-retardant and the least values were obtained in particleboard and MDF at addition level of 7% and 5% respectively. Carbonized area of wood based materials decreased with the increased addition level of fire retardant. The temperatures of back in plywood, particleboard treated with fire-retard ant coat containing 7% $Sb_2O_3$ showed the lowest but MDF did not show any effectiveness with the increased addition level. The first flash time of plywood treated with fire retardant coat containing 9% $Sb_2O_3$, MDF and particleboard treated with fire retardant coat containing 7% $Sb_2O_3$ were 257sec., 286.4sec., 165.4sec. respectively.

• Current Optics and Photonics
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• v.1 no.5
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• pp.538-543
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• 2017

Progressive addition lenses (PAL) have very wide application in the modern glasses market. The unique progressive surface can make a lens have progressive refractive power, which can meet the human eye's different needs for distance-vision and near-vision. According to the national glasses fabrication standard, the difference between actual optical power after fabrication and nominal design value should be less than 0.1D over the lens effective area. The optical power distribution of PAL is determined directly by the surface. Consequently, the surface processing accuracy requirement is proposed. Beginning from the surface expressions of progressive addition lenses, the relationship equations between the surface sag and optical power distribution are derived. They are demonstrated through tolerance analysis and test of an example progressive addition lens with addition of 2.09D (5.46D-7.55D). The example addition surface is fabricated under given accuracy by a single-point diamond ultra-precision machine. The optical power of the PAL example is tested with a focal-meter after fabrication. The optical power addition difference between test result and design nominal value is 0.09D, which is less than 0.1D. The derived relationship between the surface error and optical power is verified from the PAL example simulation and test result. It can provide theoretical tolerance analysis proof for the PAL surface fabricating process.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• Animal Bioscience
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• v.35 no.7
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• pp.1100-1108
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• 2022

Objective: The objective of this study was to evaluate the effect of waste cooking oil (WCO) addition on ammonia (NH₃) emissions during the composting of dairy cattle manure under two aeration conditions. Methods: The composting tests were conducted using the laboratory-scale composting apparatuses (14 L of inner volume). Three composting treatments (Control, WCO1.5, and WCO3, with WCO added at 0 wt%, 1.5 wt%, and 3 wt% of manure, respectively) were performed in two composting tests: aeration rate during composting was changed from 0.55 to 0.45 L/min in Test 1, and fixed at 0.3 L/min in Test 2, respectively. The NH₃ emitted and nitrogen losses during the composting were analyzed, and the effect of the addition of WCO on NH₃ emissions were evaluated. Results: Both tests indicated that the composting mixture temperature increased while the weight and water content decreased with increasing WCO content of the composting mixtures. On the other hand, the NH₃ emissions and nitrogen loss trends observed during composting in Tests 1 and 2 were different from each other. In Test 1, NH₃ emissions and nitrogen losses during composting increased with increasing WCO contents of the composting samples. Conversely, in Test 2, they decreased as the WCO contents of the samples increased. Conclusion: The WCO addition showed different effect on NH₃ emissions during composting under two aeration conditions: the increase in WCO addition ratio increased the emissions under the higher aeration rate in Test 1, and it decreased the emissions under the lower aeration rate in Test 2. To obtain reduction of NH₃ emissions by adding WCO with the addition ratio ≤3 wt% of the manure, aeration should be considered.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.631-640
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• 2014

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

• Culinary science and hospitality research
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• v.2
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• KIEE International Transactions on Electrophysics and Applications
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• v.4C no.2
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• pp.68-72
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• 2004

The performance of copper-tungsten for electrodes used in an ultra high voltage interruption system was evaluated by means of an interruption test, which requires a large-scale apparatus and high cost. In this study, prior to the interruption test, the characteristics of a Cu-W electrode were estimated through the DC arc test, which is a simple, low cost procedure. The DC arc characteristics of a 20wt%Cu-80wt%W electrode were investigated with the change of tungsten powder size distribution and the addition of nickel. In specimens containing a high volume fraction of large sized tungsten particles, the relative density and hardness of sintered Cu-W electrodes increased while the electrical conductivity and the DC arc resistance decreased. Furthermore, the relative density became enhanced with the increase of the amount of nickel while the hardness and electrical conductivity diminished and the DC arc resistance worsened.

• Proceedings of the KSR Conference
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• 2011.05a
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• pp.1118-1123
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• 2011

The introduction of high speed railway(KTX) in Korea after the Korean high speed train through the KTX-II of the development is being run is made. Thus the demand for the railway technology advances and high performance, Korean government promoted the development of the next-generation high speed train system(HEMU-400X). In addition to the production of train system essential element of the train through an on-line test is to evaluate the performance. Through the on-line test of the train in order to evaluate the performance test items should be selected first and need to the test procedures are required. In addition, an Overall Measuring System(OMS) to measure the performance of the train system should be established. In this study for the on-line test of the HEMU-400X test items was selected for detailed measurements and performance evaluation of a comprehensive and efficient trains to test an OMS for the development are discussed.

• Journal of the Korean Institute of Telematics and Electronics C
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• v.35C no.3
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• pp.1-15
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• 1998

In this paper, we propose a partial scan test method which can be applied to large VLSI designs. In this method, it is not necessary to hold neither scanned nor unscanned flip-flops during scan in, test application,or scan out. This test method requires almost identical design for testability modification and test wave form when compared to the full scan test method, and the method is applicable to large VLSI chips. The well known FAN algorithm has been modified to devise to sequential ATPG algorithm which is effective for the proposed test method. In addition, a partial scan algorithm which is effective for the proposed test method. In addition, a partial algorithm determined a maximal set of flip-flops which gives high fault coverage when they are unselected. The experimental resutls show that the proposed method allow as large as 20% flip-flops to remain unscanned without much decrease in the full scan fault coverage.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.05e
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• pp.11-14
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• 2003

Sintered Cu-W has been used for the electrode of GIS for interrupting the abnormal current. In this study the effect of Ni addition in Cu-W electrode was investigated. Cu-W electrodes used contains 0.1~0.2wt% Ni and were conducted the experiments which was attacked by DC arc test (70V-70A) for 300 times periodically. As the contents of Ni in Cu-W electrode increase, the hardness and electrical conductivity were decreased. The weight change ($\Delta$mg) of electrode after DC arc test increased with increasing Ni contents and test times. The hardness and electrical conductivity of electrode after DC arc test were decreased compared with non-arc affected electrode, which was owing to the defects near surface of electrode and degradation by arc heat. It was considered that Cu in the Cu-W electrode was scattered to all directions by arc heat, therefore, the electrodes were damaged and deformed in the surface and cross-section of electrode. It is difficult to estimate directly the characteristics of Cu-W electrode for GIS related with high voltage and current from the results of DC arc test conducted in this study. However, the results of the effect of Ni addition in Cu-W electrode could be applied for the research of electrode for GIS.