• 한국식품영양과학회지
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• 제45권9호
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• pp.1324-1332
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• 2016

강력분 80%와 쌀가루 20%에 baker's%로 검류로 HPMC, xanthan gum, guar gum, glucomannan 등을 각각 1% 첨가한 혼합분으로 만든 식빵의 품질 특성을 평가하기 위하여 빵의 부피 및 비용적, 굽기 및 냉각 손실률, 수분 함량, 수분활성도, crumb 조직감, crumb 색도, 관능검사 등을 분석하였다. 식빵의 부피는 HPMC와 glucomannan 첨가구가 유의적 차이 없이 가장 컸고 xanthan gum 첨가구가 가장 작았으며, 비용적은 부피의 결과와 반대였다. 냉각 손실률은 guar gum 첨가구가 9.25%로 가장 높았고, glucomannan 첨가구가 7.78%로 가장 낮았다. 수분 함량은 저장기간 동안 glucomannan 첨가구가 가장 많았고 대조구가 가장 적었다. Crumb 조직감 특성에서 경도는 glucomannan 첨가구가 낮고 탄력성은 높아 부드러웠으며, xanthan gum 첨가구는 경도 값이 높아 부드럽지 못하였다. 응집성, 씹힘성, 검성은 glucomannan과 HPMC 첨가구가 가장 낮았고 xanthan gum 첨가구가 가장 높았다. Crumb 색도 측정에서 L 값은 HPMC 첨가구가 높았고 xanthan gum 첨가구가 가장 낮았다. a 값은 모두 유사하였으나, b 값은 HPMC 첨가구가 가장 낮아 밝았고 xanthan gum 첨가구는 가장 높아 어두웠다. 관능검사의 종합점수에서 HPMC와 glucomannan 첨가구가 유의적 차이 없이 높은 점수를, xanthan gum 첨가구가 낮은 점수를 얻었다. 이상의 실험으로 강력분과 쌀가루 8:2의 혼합분에 hydrocolloids를 첨가하여 식빵 제조 시 HPMC와 glucomannan의 첨가가 부피, 부드러움, 맛과 향, 노화 지연 등에 효과적인 것으로 나타났다.

• Ocean and Polar Research
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• 제36권4호
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• pp.395-405
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• 2014

A 570 cm-long sediment core was retrieved at $9^{\circ}57^{\prime}N$ and $131^{\circ}42^{\prime}W$ in 5,080 m water depth from the northeast equatorial Pacific and its stratigraphy was established with $^{10}Be/^9Be$ and paleomagnetic measurements. Successive AF demagnetization reveals eight geomagnetic field reversals. In the reference geologic time scale, the eight reversal events correspond to an age of about 4.5 Ma. However, $^{10}Be/^9Be$-based age yields 9.5 Ma at a depth of 372 cm. Such a large discrepancy in determined ages is attributed to an extremely low sedimentation rate, 0.4 mm/kyr on average, of the study core and resultant loss or smoothing of geomagnetic fields. The composite age model reveals a wide range in the sedimentation rate - varying from 0.1 to 2.4 mm/kyr. However, the sedimentation rate shows systematic variation depending on sedimentary facies (Unit II and III), which suggests that each lithologic unit has a unique provenance and transport mechanism. At depths of 110-80 cm with a sedimentation rate of about 0.1 mm/kyr, ancient geomagnetic field reversal events of at least a 1.8 Myr time span have not been recorded, which indicates the probable existence of a hiatus in the interval. Such a sedimentary hiatus is observed widely in the deep-sea sediments of the NE equatorial Pacific.

• 폴리머
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• 제25권1호
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• pp.122-132
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• 2001

본 연구에서는 온도의 상승에 의하여 팽창하는 열팽창 기능을 가지고 있으면서 부피의 감소에 의하여 발생하는 압력의 손실을 상쇄시킬 수 있는 고무 치공구를 열가소성 고분자의 필름 함침공정에 적용하였다. 일반적인 압축성형공정에서는 온도의 상승에 의하여 수지가 용융되고 이에 수지가 함침됨에 따라 압력이 감소하지만, 고무 치공구를 사용한 경우에는 수지의 함침을 보상한 고무 치공구가 팽창하여 감소된 압력을 보상하기 때문에 급격한 압력의 강하를 억제할 수 있었다. 이렇게 수지의 함침에 따른 고무 치공구의 부피 팽창 그리고 이에 따른 수지 함침속도의 변화를 고려하여 고무 치공구를 이용한 필름 함침공정 모델을 제안하였다. 또한 고무 치공구를 사용하지 않는 일반적인 압축공정에 있어서 수지의 함침에 따른 섬유층 탄성력의 변화를 실험적으로 측정하여 단계적인 압축공정에 있어서 수지의 함침속도를 예측할 수 있는 모델을 제안하였다.

• 한국정보과학회논문지:소프트웨어및응용
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• 제41권8호
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• pp.569-579
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• 2014

전술 네트워크 환경에서 임무 수행을 위해 조합된 서비스를 수행하기 위해서는 실제로 서비스를 제공하는 자원과 추상 서비스를 바인딩 하는 작업이 필요하다. 그러나 군이 운용하는 전술 네트워크는 대역폭이 낮고 패킷 손실률이 높아 서비스를 안정적으로 수행하기 위해서는 통신량을 최소화 해야 한다. 또한 전장 환경은 그 특성상 동적으로 변화한다. 이를 위해 본 논문에서는 분산 서비스 코디네이션 과정에 생기는 서비스 게이트웨이간 통신량을 최소화 하고 전장 환경의 변화 중 일부 게이트웨이의 무력화 상황을 고려하는 두 개의 자원 재할당 기법을 제안하고 게이트웨이간 총 통신 오버헤드와 할당 유사도를 기준으로 평가하였다.

• 한국식생활문화학회지
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• 제23권5호
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• pp.621-628
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• 2008

The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.

• 한국재료학회지
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• 제3권4호
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• pp.372-380
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• 1993

탄소/탄소 복합재의 산화 저항성을 개선시키기 위하여 aluminum iso propoxide및 aluminum tri sec butoxide졸을 2D-탄소/탄소 복합재에 도포하여 산호 억제층으로서의 효과를 관찰하였다. 촉매/알콕사이드의 몰비가 0.07, 물/알콕사이드의 몰비가 100일때의 산화 억제효과가 양호했으며, 승온속도를 $20^{\circ}C$/min로 하여 승온분석시험한 결과는 도포시편이 $80^{\circ}C$ 정도의 산화 개시온도가 20%감소되는 시간을 측정한 TGA분석에서는 도포시편이 20% 정도의 산화 저항성 개선효과를 나타냈다. 도포막의 두께는 1회 도포막이 3${\mu}$m, 2회 및 3회 도포막이 4-5${\mu}$m 정도였고, 열충격 시험은 횟수에 따라 산화량이 증자하였다. 5% 전환률에서의 도포하지 않은 시편의 활성화 에너지는 33.2Kcal/mole이었으며 도포시편의 활성화 에너지는 37.1Kcal/mole이었다.

• Advances in materials Research
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• 제13권3호
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• pp.161-171
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• 2024

This study aimed to investigate the effect of physicochemical properties and mix ratios of iron ore (oxide feed): coke (reductant) on the carbothermic reductions of iron ore. Coke size was fixed at ≤63 ㎛ while iron ore size varied between 150-63 ㎛ and ≤63 ㎛ respectively. Mix ratios were changed from 100:0 (reference) to 80:20 and 60:40 while the temperature, heating rate and soaking duration in muffle furnace were fixed at 1100 ℃, 10 ℃/min and 1 hour. Particle size analyzer, XRF, CHNS and XRD analyses were used for determination of raw feed characteristics. The occurrence of phase transformations from various forms of iron oxides to iron during the carbothermal reductions were identified through XRD profiles and supported with weight loss (%). XRF analysis proved that iron ore is of high grade with 93.4% of Fe₂O₃ content. Other oxides present in minor amounts are 2% Al₂O₃ and 1.8% SiO₂ with negligible amounts of other compounds such as MnO, K₂O and CuO. Composite pellet with finer size iron particles (≤63 ㎛) and higher carbon content of 60:40 exhibited 45.13% weight lost compared to 32.30% and 3.88% respectively for 80:20 and 100:0 ratios. It is evident that reduction reactions can only occur with the presence of coke, the carbon supply. The small weight loss of 3.88% at 100:0 ratio occurs due to the removal of moisture and volatiles and oxidations of iron ore. Higher carbon supply at 60:40 leads into better heat and mass transfer and diffusivity during carbothermic reductions. Overall, finer particle size and higher carbon supply improves reactivity and gas-solid interactions resulting in increased reductions and phase transformations.

• 한국재료학회지
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• 제21권4호
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• pp.196-201
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• 2011

It is known that the relative dielectric constant of insulating polyethylene matrix composites with conducting materials (such as carbon black and metal powder) increases as the conducting material content increases below the percolation threshold. Below the percolation threshold, dielectric properties show an ohmic behavior and their value is almost the same as that of the matrix. The change is very small, but its origin is not clear. In this paper, the dielectric properties of carbon black-filled polyethylene matrix composites are studied based on the effect medium approximation theory. Although there is a significant amount of literature on the calculation based on the theory of changing the parameters, an overall discussion taking into account the theory is required in order to explain the dielectric properties of the composites. Changes of dielectric properties and the temperature dependence of dielectric properties of the composites made of carbon particle and polyethylene below the percolation threshold for the volume fraction of carbon black have been discussed based on the theory. Above the percolation threshold, the composites are satisfied with the universal law of conductivity, whereas below the percolation threshold, they give the critical exponent of s = 1 for dielectric constant. The rate at which the percentages of both the dielectric constant and the dielectric loss factor for temperature increases with more volume fraction below the percolation threshold.

• 한국조리학회지
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• 제23권4호
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

• Journal of Mechanical Science and Technology
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• 제19권8호
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• pp.1544-1553
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• 2005

In this article, a micro cantilever array actuated by PZT films is designed and fabricated for micro fluidic systems. The design features for maximizing tip deflections and minimizing fluid leakage are described. The governing equation of the composite PZT cantilever is derived and the actuating behavior predicted. The calculated value of the tip deflection was 15 ${\mu}m$ at 5 V. The fabrication process from SIMOX (Separation by oxygen ion implantation) wafer is presented in detail with the PZT film deposition process. The PZT films are characterized by investigating the ferroelectric properties, dielectric constant, and dielectric loss. Tip deflections of 12 ${\mu}m$ at 5 V are measured, which agreed well with the predicted value. The 18 ${\mu}l/s$ leakage rate of air was observed at a pressure difference of 1000 Pa. Micro cooler is introduced, and its possible application to micro compressor is discussed.