• Elastomers and Composites
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• v.53 no.3
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• pp.168-174
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• 2018

Natural rubber (NR) and bromo-isobutylene-isoprene rubber (BIIR) were compounded with other formulation chemicals through polymer blending via a mechanical mixing method. After rubber vulcanization by hot-press compression molding, the cure characteristics, mechanical properties, and ozone resistance of the NR/BIIR blends were measured. As the BIIR content increased, the maximum torque of the blends decreased, while the optimum cure time and scorch time tended to increase. Furthermore, the hardness of the blends increased with increasing BIIR content, reaching the maximum value at 75 wt% BIIR, and decreased with a further increase in the BIIR loading. The tensile strength and elongation at break decreased with an increase in the BIIR content, reaching the minimum value at 75 wt% BIIR, and increased with a further increase in the BIIR content. In the ozone resistance test, cracks were not generated when the BIIR content was more than 75 wt%.

• Proceedings of the Korean Geotechical Society Conference
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• 2002.03a
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• pp.483-490
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• 2002

A massive amount of marine clay produced as dredging of coast and sea bed is often dumped in open sea and filled in pond. The treatment of marine clay demand a large area and make fatal environmental problems for echo system. This research work intend to manufacture a light-weight landfill materials which are produced by mixing the dredged marine clay with various amount cement and foam. An extensive Uniaxial and Triaxial compression test are carried out to investigate the strength characteristics of the light-weight cement mixed marine clay with foam under various test conditions. The results indicated that the required unit weight has been achieved with negligible change after 28days curing time in water. It is also recognized that the compressive strength of light-weight landfill materials linearly decrease with increasing initial water content, and the rate of strength decrease with increasing initial water content in water curing was smaller than that of air curing Futhermore, the rate of strength decreased with increasing initial water content, however, the rate become smaller as cement content increased.

• Journal of The Korean Society of Agricultural Engineers
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• v.58 no.1
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• pp.53-59
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• 2016

This study was conducted by the slump test and the consistency test of the fiber mixed soil which is soil reinforced with fiber as a reinforced material to investigate and estimate the difficulty degree of work and the proper water content. So I would like to present the fundamental data that establishes the work standard of the fiber mixed soil. In conclusion, in this study the slump value of the fiber mixed soil increases over-all according to the increase of the water content although it has a little difference of the increase range and it is smaller than one of the soil. It is estimated that the aggregating and throwing work of the fiber mixed soil would be fine when it has the about 25 % water content and the wall and floor plastering work is the about 30 % ~ 35 % and the flowing and pouring work is the about 40 % water content as well as the mold compacting work is the about 20 %. There is no decreasing of the workability when the soil is reinforced by the fiber because the workability characteristics of the fiber mixed soil is similar to the one of the soil. Therefore, It is estimated that using the fiber as a reinforced material of soil would be appropriate for the construction.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.255-262
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• 2016

The objective of this study was to determine the effects of different growing regions on quality characteristics, total bioactive compound contents, and in vitro antioxidant activity in aronia. Aronia grown in 3 different regions (Sangjoo, Ulju, and Youngcheon) in Korea was obtained and used fresh or as a freeze-dried powder. No statistically significant differences were observed for moisture, ash, crude lipid, and crude protein contents in aronia sampled from the 3 different regions. Aronia grown in Sangjoo had the highest total acid content and the lowest sugar content and pH value. Conversely, aronia grown in Youngcheon possessed the lowest total acid content and the highest sugar content and pH value. Aronia grown in Sangjoo possessed relatively high levels of polyphenols, flavonoids, and anthocyanins, as well as high antioxidant activity in comparison with aronia produced in other regions. Aronia grown in Youngcheon scored the highest for taste and overall acceptability in sensory evaluations, which may be related to the high sugar content and pH, and the low total acidity of the fruits. It is possible that higher sugar contents and pH, and lower total acidity in the aronia grown in Youngcheon result in more preferable sensory characteristics. However, they also contain relatively low levels of total polyphenols, flavonoids, and anthocyanins, and have low antioxidant activity as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.99-108
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• 2016

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.211-221
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• 2016

Purpose: This study was conducted to investigate the physical and sensory properties of seasoned powders utilizing tomato. Methods: Tests of salted tomato powder were performed for the physiochemical properties (moisture content, pH value, titratable acidity, color value, salinity content, and solubility content), sensory characteristics and sensory preference. Results: Moisture content of salted tomato powder containing fully ripened tomato (RT) was higher than that of salted tomato powder containing cherry tomato (CT), with the exception of CT 10%. The pH values of RT was relatively high and increased salt addition increased the pH as well. The titratable acidity was opposite the result of pH measurement. The color values of RT was higher than that of CT for the L, a, and b values. The salt content of RT was higher than that of CT. RT 10% showed the highest dissolution followed by CT 10%. In addition, the sensory preference for CT 10% was the highest, with the best scores for appearance and taste. Conclusion: It was concluded that 10% salt addition is the most suitable sensually for the manufacture of salted tomato powder.

• International journal of advanced smart convergence
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• v.13 no.1
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• pp.23-36
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• 2024

Interest in virtual humans continues to increase due to the development of generative AI, extended reality, computer graphics technology, and the spread of a converged metaverse that goes beyond the boundaries between reality and virtuality. Despite the negative public opinion that virtual humans were just temporary form of entertainment event in the early days of their emergence, the reason they are showing continuous growth is due to the unique characteristics of virtual humans and the expansion of diverse usage from technological advancements. The production of video content using virtual humans is becoming vigorously active, but currently there is limitation and no exact process for the technology to apply virtual humans to video content for it to be produced accordingly to the characteristics or situations of virtual humans. In this study, we investigated the characteristics of virtual human production technology methods & processes, and identifying the impact of each production technology on the production environment through examples of virtual human content applied to domestic and international video contents. In conclusion, by proposing an appropriate production method for each content, we hope to develop and assist production practitioners so they can effectively use virtual humans in video content production.

• Corrosion Science and Technology
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• v.12 no.1
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• pp.50-55
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• 2013

The purpose of this study was to investigate corrosion characteristics of Ti-xTa alloys with Ta contents. Ti-xTa alloys used as samples (x=30, 40%) were arc-melted under argon atmosphere of 99.9% purity. Ti-xTa alloys were homogenized for 12hr at $1000^{\circ}C$ and then water quenched. The surface characteristics of Ti-xTa alloys were investigated using optical microscopy (OM) and X-ray diffractometer (XRD). The anodic corrosion behaviors of the specimens were examined through potentiodynamic, potentiostatic and galvanostatic test in 0.9 % NaCl solution at $36.5{\pm}1^{\circ}C$. After corrosion test, the surface characteristics of Ti-xTa alloys were investigated using OM. The microstructure of Ti-Ta alloy showed the beta structure with Ta content. The corrosion resistance of Ti alloy was improved by increasing Ta content and the corrosion morphology of Ti-Ta alloy showed that the site attacked by chloride ion decreased from the active to passive region with Ta content. Potential of Ti-40Ta alloy increased as time increased, whereas, current density of Ti-40Ta alloy decreased as time increased compared to Ti-30 alloy.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.114-123
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• 2017

This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than the control group (5.72%). Higher black lentil extract resulted in less moisture content (p<0.001) as well as a faster expansion rate and oil absorption rate (p<0.001). Scanning Electron Microscopy (SEM) showed that as black lentil extract content increased, pores merged and collapsed, whereas the number of pores decreased and pore size became larger. For chromaticity, all L, a, and b values of the group containing black lentil extract were higher compared to the control group and group with BHT (p<0.001). For texture, as amount of added black lentil extract increased, hardness (p<0.001) and gumminess (p<0.01) increased while cohesiveness (p<0.01) decreased compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the best preference for all items except for off-flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including preference.

• Elastomers and Composites
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• v.51 no.3
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• pp.212-217
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• 2016

Influence of poly(ethylene-co-vinyl acetate) (EVA) types and cure systems on cure characteristics of foaming EVA compounds were investigated. Three kind EVAs with different VA contents were employed. Influence of triallyl cyanurate (TAC) and dicumylperoxide (DCP) content on the cure characteristics were examined. The minimum torque ($T_{min}$) and delta torque (${\Delta}T$) decreased as the VA content increased. The ${\Delta}T$ was increased by adding TAC and by increasing the DCP content. For the foaming EVA compounds without TAC, the cure times such as the minimum cure time ($t_{min}$), scorch time ($t_2$), and optimal cure time ($t_{90}$) did not show a specific trend according to the DCP contents. For the foaming EVA compounds containing TAC, the cure times decreased as the DCP content increased. From the experimental results, it was found that efficienct DCP/TAC ratio for improvement of the crosslink density was 1.1~2.0.