• Proceedings of the IEEK Conference
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• 2003.11a
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• pp.363-366
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• 2003

We propose the system that automatically adjusts the white balance on display products to a standard value according to several nations. We replace manual or semi-auto method with fully automatic method using windows application program. And we use RS-232C serial interface to communicate PC with display products which we want to adjust white balance. The PC generates patterns for measuring color information and Color Analyzer measures color and brightness. This value is transmitted through RS-232C serial interface to PC. The PC's algorithm analyzes this information and then decides which RGB Gain value is best for optimal white balance. This RGB Gain value is transmitted through RS-232C serial interface to display products. The modified color value is measured again and feed back to PC. This sequence is repeated until optimum white balance is obtained.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.4 no.2
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• pp.3-9
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• 2005

In this study, the chip breaking characteristics of S, PbS and BiS free machining steels have been assessed. PbS free machining steel shows the lowest value of chip thickness ($t_c$) under the same cutting conditions. SM10C steel has the largest value of the chip cross-section area ratio ($R_{CA}$). As the feed rate becomes larger the chip breaking cycle time ($T_B$) decreases and the chip breaking index ($C_B$) increases. The properly controlled-C type chip has been obtained with the value of $C_B$ between 0.05 and 0.2. Free machining steel, PbS produces the properly controlled-C type chip in a wider feed rate range than other steels.

• Journal of Korea Foundry Society
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• v.8 no.4
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• pp.459-466
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• 1988

This study was carried out in the austempering temperature and time after Ni, Mo addition in purpose of modification of impact toughness of austempered ductile irons. Addition of alloy element and austempering treatment of $900^{\circ}C$ 60 minutes followed by $300^{\circ}C$, $350^{\circ}C$ and $400^{\circ}C$ for 60 minutes, in this case impact value was increased by ideal mixed structure. But impact value was decreased when holing time is 120minutes, this is attributed to segregation and carbide precipitation from high carbon austenite. Highest impact value was obtained by $350^{\circ}C$ (Mo-addition) and $400^{\circ}C$ (Ni-addition). This phenomena was caused by presence of remained austenite. At all austempering temperature,, Ni-added specimen showed higher impact values than that of Mo-added specimen. And hardness property was affected by austempering temperature and holding time rather than amounts of alloying element.

• Proceedings of the KSR Conference
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• 2003.10c
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• pp.383-388
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• 2003

This study investigates the change of the temperature and mechanical properties of the braking disk for the railway vehicle. The average temperature is measured about $100^{\circ}C$ and the maximum temperature is measured over $200^{\circ}C$ by non-contact sensor from Seoul to Chunan. In the $20^{\circ}C-300^{\circ}C$, the $0.2\%$ offset yield strengths of the disk (GC25-30 material) are a little down to the reference value, but the linear relation of tensile test result is not find from the linear change of temperature. However, $J_{IC}$ values have the inverse proportion to the temperature, and the $J_{IC}$ value at $200^{\circ}C$ decrease $30.55\%$ from the $J_{IC}$. value of the room temperature. This result means that the crack length on the braking disk is rapidly increase at $200^{\circ}C$

• Journal of the Economic Geographical Society of Korea
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• v.12 no.4
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• pp.702-717
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• 2009

This study estimates the willingness-to-pay(WTP) for conserving Sindu coastal sand dune and asset value of Sindu coastal sand dune by means of contingent valuation method. CV market scenario is designed to elicitate his/her WTP considering use value and nonuse value of Sindu coastal sand dune. The yearly WTP for Sindu coastal sand dune is 3,059 won(95% C.I. 2,591~3,612 won) in the case of a househodl, therefore amounts to 44 billion won(95% C.I. 37~52 billion won) for the whole nation. We estimate the asset value of Sindu coastal sand dune by 7.5% discount rate to be 587 billion won with 95% confidence interval of 497 to 693 billion won. The direct use value which has accounted for 13.4% is 79 billion won(95% C.I. 67~93 billion won), and the indirect use value which has accounted for 30.2% amounts to 177 billion won(95% C.I. 150~209 billion won), and the option value which has accounted for 19.4% is 114 billion won(95% C.I. 97~135 billion won), and the conservation value which has accounted for 37.0% amounts to 217 billion won(95% C.I. 184~256 billion won).

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.603-608
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• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.67-76
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• 1990

To observe the propability as the frying oil and oxidative stability of red pepper seed oil, some physico-chemical tests of the oil were examined during 21 days storage period at 5$^{\circ}C$, 15$^{\circ}C$ and 30$^{\circ}C$, and AOM value determined and after heating the oil at 180${\pm}$5$^{\circ}C$ for 40 hours with or without antioxidants. The analysis storage stability of red pepper seed oil showed that the quality of storage group at 5$^{\circ}C$ was almost as good as fresh oil, and the storage group at 30$^{\circ}C$ showed certain degree of rancidity. Change of physico-chemical characteristic during storage were so small so that storage stability of red pepper seed oil was found to be good. AOM stability of red pepper seed oil was 7 hours which is lower than other vegetable oil, but the degree of stability grew greatly after adding phenolic antioxidants, such on TBHQ or PG. As for the chemical change after heating continuously for 40 hours, acid value, peroxide value and refractive index increased, but iodine value decreased as the heating processed. The fatty acid composition also showed the remarkable reduction of linoleic acid. The addition of antioxidants resulted in the delay of oxidation, the degree of which was greater in TBHQ than in PG.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.57-63
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• 1997

In order to use leaf mustard Dolsan food preservative ingradient acidity, antimicrobial activity and colors were investigated during pretreatment of leaf mustard Dolsan. pH was remarkably decreased after 8 hours to pretreatment(extracted on shaking) of leaf mustard Dolsan, and no changes were observed after that time. pH of leaf part was higher than stalk after 8 hours storage. Titratable acidity was opposite tendency to the pH. pH was gradually decreased than initial stage during pretreatment of leaf mustard Dolsan at 30, 40 and 5$0^{\circ}C$. After 16 hours pretreatment, the higher pretreatment temperature was, the higher pH was, but after pretreatment for 48 hours, pH of sample pretreated at 5$0^{\circ}C$ was lower than that of sample pretreated at 40 $^{\circ}C$. Antimicrobial activity of leaf mustard Dolsan extract pretreated at 3$0^{\circ}C$ was the strongest of the samples pretreated at 30, 40 and 5$0^{\circ}C$, and that of stalk part was stronger than that of leaf part. L and time. L and b value was higher in the order of samples pretreated at 40, 50 and 3$0^{\circ}C$, and the lower pretreatment temperature was, the higher a value was. L value of stalk part was higher than that of leaf part, but a and b value of leaf part was higher than that of stalk part.

• Journal of the Institute of Convergence Signal Processing
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• v.1 no.2
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• pp.115-121
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• 2000

This paper presents the analytic results of outage probability, considering the effect of Rician fading, interference and interference-reduction techniques, when a mobile communication system was constructed by using Stratospheric platform, one of the next generation wireless communication infrastructure which provides high speed multimedia services. The results show that carrier to interference power ratio C/I and fading depth K have an effect on outage probability. That is, outage probability decreases as K value increases for constant C/I value and C/I value increases for constant K value.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.11 no.5
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• pp.413-417
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• 1998

In this paper, we investigate frequency dependance of inductance of FeCoB amorphous magnetic films. $(Fe_{1-x}Co_x)_{79}Si_2B_{19}$ was used as the basic composition of amorphous magnetic film having near zero magnetostriction. The amorphous magnetic films were fabricated with x=0.94 and x=0.95 by using sputtering method at high frequency. The films were anneald under non-magnetic field and near crystallization temperatures(30min at $280^{\circ}C$, 30min and 1hr at $400^{\circ}C$, respectively). As the results of the experiments with the fabricated films, the lowest coercive force was 0.084[Oe] at 400[W] of the input power and the crystallization temperature was $360^{\circ}C$ . In the case 30min at 40$0^{\circ}C$ the inductance value in the low frequency with x=0.95 was higher by 488% than that with x=0.94. The quality factor Q was below 0.7 for all samples. We obtained the highest quality value at 400[KHz] with 30min at $280^{\circ}C$ and x=0.94. The value was about 0.62. Also, the quality factor value was about 0.35 at 1[MHz] with 30min at $280^{\circ}C$ and x=0.95.