• Journal of the Korean Society of Clothing and Textiles
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• v.18 no.1
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• pp.23-30
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• 1994

The objective of this study was to analyze the effect of the dissolution of detergent on washing and rinsing efficiency, and the possibility of saving detergent in washing. Washing and rinsing efficiency were reviewed in three different ways : A method was to input dissolved detergent by the use of rapid detergent dissolution instrument, B method was to input dissolved detergent beforehand, and C method was to input undissolved detergent. The results were as follows 1. A method > B method > C method was shown in detergency with washing time and three method's gaps were reduced because detergent dissolution effect was reduced by mechanical action in proportion of washing time. Especially, according to detergency of A method of 0.07% and C method of 0.1% was appeared approximately, saving detergent was expected by rapid dissolution of detergent. 2. A method > B method > C method was shown in detergency with washing temperature. As the washing temperature rose, the detergent reached chemically more activated state and become easily soluble. It resulted for the detergent to penetrate and adhere to laundry easily. 3. A method > B method > C method was shown in detergency with detergent concentration and C method was more sensitive than A, B method against change of detergent cocentration. Rapid detergent dissolution made it possible not only to enhance the washing efficiency but also to save the detergent because detergency of A method in low concentration is higher than that of C method. 4. A method $\geq$ B method > C method was shown in rinsing ratio with detergent input method. It indicated input dissolved detergent was advantageous in rinsing. 5. The result of anion surfactant concentration test of each process with detergent input method was shown like that A method In B method > C method in washing and reverse result was shown in rinsing. The anion surfactant concentration of C method was low during washing but high during rinsing. This was identical with previous results which shown the washing and rinsing efficiency improved with dissolved detergent usasge. 6. C method > B method > A method was shown in the degree of remaining detergent after rinsing. There was no remaining detergent after second rinsing in A and B method, but in C method four rinsings were required for the same result. Consequently, in A and B methods, less water and electricity were used, and less abrasion of cloth.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.16 no.2
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• pp.41-47
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• 2016

The times of multiplication for encryption and decryption of cryptosystem is primarily determined by implementation efficiency of the modular exponentiation of $a^b$(mod m). The most frequently used among standard modular exponentiation methods is a standard binary method, of which n-ary($2{\leq}n{\leq}6$) is most popular. The n-ary($1{\leq}n{\leq}6$) is a square-and-multiply method which partitions $b=b_kb_{k-1}{\cdots}b_1b_{0(2)}$ into n fixed bits from right to left and squares n times and multiplies bit values. This paper proposes a variable-length partition algorithm that partitions $b_{k-1}{\cdots}b_1b_{0(2)}$ from left to right. The proposed algorithm has proved to reduce the multiplication frequency of the fixed-length partition n-ary method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.659-663
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• 1998

Mook is a traditional Korean food made from the sediment of mungbean, cowpea, buckwheat or acorn. The air-dried sediment of cowpea(6~9%, dry basis) was heated to 80~95$^{\circ}C$ by continuous(method A) or instantaneous(method B) heating method and held at that temperature for 20min and then cooled at 15$^{\circ}C$ for 3hrs. The optimum deformation rate for the measurements of hardness and cohesiveness of cowpea mook by Instron Universal Testing Machine was 55~65% by method A and 60~70% by method B. The hardness of mook made by method A was the highest at heating temperature of 9$0^{\circ}C$, whereas that by method B was linearly decreased as the heating temperature increased at all concentrations. The mook made by method B had higher cohesiveness than that by method A. The ratio of cohesiveness to hardness was also higher in mook made by method B.

• Proceedings of the KIPE Conference
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• 2000.07a
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• pp.317-320
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• 2000

This paper proposes a voltage compensation method to improve the control performance of B4 inverter which is studied for low-cost drive systems. The B4 inverter employs only four switches and it has a center-tapped connection in the split dc-link capacitors to one phase of a three-phase motor. In the B4 topology unbalan-cd three-phase voltages will be generated by the dc link voltage ripple. To solve this problem we present a voltage compensation method which adjusts switching times considering dc link voltage ripple. The proposed method is verified by simulation results,

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1995.10a
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• pp.957-960
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• 1995

A new method is introduced for the parametrization in B-spline surface interpolation. THis method uses the basis function to assign the parameter values to the arbitrary set of geometric data. This method gives us several important advantages in geometric modeling.

• Journal of Pharmaceutical Investigation
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• v.21 no.2
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• pp.79-84
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• 1991

The agar diffustion method using Escherichia coli was investigated for determination of Vitamin $B_{l2}$ instead of turbidimetric method using Lactobacillus leichannii (USP XXII method). The turbidimetric method is difficult to control the test organism and it has complicated procedure. From this study, it was found that the agar diffusion method on the determination of Vitamin $B_{12}$ in pharamaceutical preparation is simple and convenient as compared with turbidimetric method. Also we found that the coefficient of variation in reproducibility and the standard error in recovery were 2.18% and 1.83%, respectively.

• Transactions of Materials Processing
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• v.12 no.2
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• pp.142-150
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• 2003

To construct the extrusion die surface, a B-Spline surface scheme based on the cubic B-Spline curve interpolation method is proposed in the present work. The inlet and outlet profiles are described with B-Spline curves by using the centripetal method for uniform parameterization. The interior control points of surface are generated using the derivative characteristics of B-Spline curve. A complete B-Spline surface is constructed by using appropriate coordinate transformation and knot deletion. In the present study, a quantitative measure for the control of surface is suggested by introducing the tangential vector and inclination angles at the inlet and outlet sections. To verify the validity of the proposed method, automatic surface generation is carried out for the various types of extrusion die surface.

• Journal of the Society of Naval Architects of Korea
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• v.39 no.1
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• pp.8-15
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• 2002

A two-dimensional higher order panel method using B-splines has been developed to overcome the disadvantages of the low order panel method and to obtain more accurate solution. The sources and the normal dipoles are distributed on both the body and the free surface. Instead of applying the upwind finite difference schemes to satisfy the linearized free surface and the radiation condition, the derivatives of the basis functions of the B-splines are directly applied to the linearized free surface condition. Numerical damping in the Dawson's method are avoided in the Present computations. In order to validate the present method, numerical computations are carried out for a submerged cylinder and a two-dimensional hydrofoil steadily moving beneath a free surface. The numerical results show that fast convergence and better accuracies have been achieved by the present method.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.99-108
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• 1998

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin $B_1 $, of fried chicken by the frying methods was not significantly different, but vitamin $B_2 $the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.

• Journal of the Society of Naval Architects of Korea
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• v.31 no.3
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• pp.31-37
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• 1994

When a lot of input data are not distributed uniformly n a chord-span direction or when the given shape is complicated, it is very difficult to obtain an inverse matrix which represents the smooth Bi-cubic B-spline surface of the initial shape. To overcome this problem, we suggest image Surface Expansion Method(ISE Method) which is suggested for vertex creation of B-spline curves and surfaces. Its basic concept, convergency and verification are shown. Also B-spline curves and Surfaces represented by ISE Method were compared with those represented by the existing method which is based on the inverse matrix method, the pseudoinverse matrix method and the chord length approximation method for vertex yielding. Ship Hull Forms which have Knuckle, Bulbous Bow, Transom and Stern frame were represented by the ISE Method.