• Elastomers and Composites
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• v.49 no.4
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• pp.305-312
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• 2014

Most of military supersonic aircraft use an afterburner. It plays an important role in performing unusual duties for supersonic flight, takeoff, and combat situations. Recently, repetitive fuel leakage from the inner piston packing rubber of afterburner fuel pump in an aircraft J85-GE-21 turbojet engine has happened. These failures have only happened in one manufacturer's parts of two manufacturers. Thus, the cause of these failures was investigated through the comparative analysis for both the failed and the unfailed with two different manufacturers using various analysis methods. The failure analysis was performed using analysis methods such as swelling or swelling ratio, total sulfur content, polymer identification, loading and surface area of carbon black, and hardness. Consequently, the main cause of this failure was identified to be insufficient loading of carbon black as a reinforcing agent, together with small surface area of carbon black and somewhat low sulfur content.

• The International Journal of Costume Culture
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• v.5 no.2
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• pp.53-65
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• 2002

Morphology of polyester fiber was physically modified by solvent treatment. PET fiber was treated with N,N-dimethylformamide (DMF) at 100, 120, $140^{circ}C$ for 10 minutes without tension. The structural changes in the morphology of DMF-induced modified PET fiber were FTIR and SEM analysis. Also dyeing behavior of DMF-treated polyester fibers with various disperse dyes was studied to detect changes of amorphous area in fine structure. DMF treatment resulted in increases in total void content, degree of crystallinity, trans isomer content, chain folding, segmental mobility and molecular packing, but it resulted in decreases in amorphous orientation, intermolecular forces and individual void size through longitudinal shrinkage, lateral welling and removal of oligomers. Void-size distribution could be estimated from the dye uptake with various sizes of disperse dyes. In contrast to the large increases in dye uptake with small dye molecules, there is no and little dye uptake with the bulkiest dye, which means that void size is bigger or smaller than the volume of each dye. Diffusion rates of dye molecules showed increases. This dyeing study revealed that the disperse dyeing is very effective method for characterizing the internal morphology of polyester fiber.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.135-139
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• 2002

The standard of quality was required to promote the consumption of potato and produce the high quality processing products. It will contribute the stability for processing products and the marketability of potato. The quality was determined based on size of tuber and content of dry matter. Even though the criteria of potato quality was involved many characters of tubers, the most important things were grading and packing of potato to create the consumption. For processing of raw materials, the standard of tubers had create between producer and processor according to size of tuber and content of dry matter. The evaluation of quality was performed over the standard to enhance the control of quality. In addition, the seed potato should be taken the evaluation to disease in the field during the period of cultivation and managed under the strict regulation in storage before release to farmer. Then, the producer of seed potato will make a good relationship to farmer with high quality tubers.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.53-58
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• 1980

The effects of water activity, oxygen, light and storage temperature on the color degradation of dried red pepper were investigated during storage. Some packing materials were used for improving the storage life of red pepper by minimizing those factors. The results obtained were summarized as follows: 1. The critical water activity to the capsanthin of red pepper was 0.75. 2. Color degradation of dried red pepper was the most severe by U.V. light among 100 watt infra-red lamp, 15 watt U.V. lamp and 200 watt glow lamp. 3. Effect of light was not significant in the presence of nitrogen, Main factor of color degradation of red pepper in storage appeared spontaneous oxidation by the existence of oxygen. 4. The capsanthin content and the lightness as hunter value in powder type storage of red pepper was higher than that in whole pod type during 3 month's storage. 5. The air and damp-proof packing materials showed better results than polyethylene film packing in capsanthin content and lightness during 3 month's storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.29-34
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• 1974

1) It was found that melons stored at $20^{\circ}C$ were deteriorated mainly by phytophthora spot and the limits for commercial purpose were 6 days for the control and 4 days for the film packed sample. First of all, alternaria rot was produced after 8 days in control group and each group had cold-stroage hindrance after 20 days. The limits for commercial purpose determined by general appearance were 14 days for the control, 18 days for the 0.02mm and 16 days for the 0.04 mm group. 2) Seven to 8% of weight decrease was the limit of commercial purpose by general appearance. The amount of $CO_2$ excretion was decreased in $20^{\circ}C$ group and increased drastically with deterioration. The amount of $CO_2$, excretion during storage at $2^{\circ}C$ was about $\frac{1}{5}\;to\;\frac{1}{6}\;of\;20^{\circ}C$ 3) The usage of sugar for the substrate of respiration during storage was small and large amount of acids was used for this purpose. The sugar content was decreased with deterioration but acids were increased. The reducing sugar content was decreased and non-reducing sugar content was increased during storage.

• Journal of the Korea Concrete Institute
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• v.26 no.1
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• pp.23-34
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• 2014

This study investigates the relationship between the performance of fresh and hardened Ultra-High Performance Concrete (UHPC) without heat treatment. The performance of fresh UHPC is determined by the slump flow test related to the fluidity of concrete mixtures, and the air content test. The variables of these tests are the water to binder ratio, superplasticizer dosages and volume fractions of steel fiber. Generally, insufficient fluidity and excessive air contents in concrete mixtures lead to the insufficient packing density related to the performance of harden concrete. The performance of hardened UHPC is determined by the compressive and flexural tensile tests. The results of the fresh UHPC tests show that there is the linear correlation between each variable and the slump flow diameter, and that the slump flow diameter is linearly decreased as the air content ratio increase. Using these results, the formula is developed to predict the fresh performance before mixing UHPC. The results of the hardened UHPC tests show that the hardened performance is not influenced by the air content ratio in the range of 3.2 to 4.2 per cent. However, the flexural tensile strength dominantly influenced by the volume fractions of steel fiber.

• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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• pp.61-68
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• 1991

The moisture contents of threshed leaf tobacco during aging storage were very important factor for the improvement or deterioration of leaf quality. Decay and carbonization of leaf tobacco were mainly controlled by moisture contents during storage. The influence of moisture contents on the decay and carbonization of threshed leaf tobacco (Flue-Cured, Var. NC 82. AB3O-1 grade) were examined during 1 year. The moisture contents of leaf tobacco were treated to 3 kg as 12% (controle), 16%, 20% and 24% after redrying, respectively, These tobacco were put into center of carton box containing about 200kg with 12%'s tobacco, and then packed and stored from June, 1988 under natural weather condition in warehouse at Ock-Cheon threshing plant. Samples were taken from dissected carton box at 0, 1, 2, 4, 7 and 12 months after moisture treatment and Racking time, and some chemical properties were investigated at every sampling time. In results of inducement to decay and carbonization of leaf tobaccos during 1 year's storage by moisture treatment. decayed leaf was appeared but carbonized leaf did not. Calorification and decayed leaf occurred at high moisture contents above 20%, and these phenomena were appeared between 30 and 150 days after moisture treatment and packing. High moisture content leaves (above 20%) caused nearby other leaves to be sunk with high moisture content. Nicotine and calcium contents were increased to 20%~30% and 10%~22%, respectively, but total sugar contents was decreased to 40%~60% by moisture treatment(20% ~24% ).

• Journal of Environmental Health Sciences
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• v.23 no.3
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• pp.85-90
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• 1997

The objective of this study was to investigate biodegradation of TPA(terephthalic acid) and EG (ethylene glycol), treatment efficiency of polyester weight loss wastewater and microbial characteristics by aerated submerged biolfilm(ASB) p.rocess. In a batch reactor, pH increased from 7.0 to 8. 5 in the biodegradation of TPA. Whereas, in case of EG, decreased from 7.0 to 5.2. COD concentration rapidly decreased within 24hr in the biodegradation of TPA and EG. COD removal velocity constant(k) were 0.065-0.088 hr$^{-1}$. The biodegradation velocity of TPA was 1.4 times faster than that of EG. The ratio of suspended biomass to the total biomass in the reactor was 18.3-33.3%, increased as a high ratio of EG content. Biofilm thickness, biofilm dry density and attached biomass were 346-432 $\mu$m, 41.8-61.9 mg/cm$^3$, 1.45-2.67 mg/cm$^2$, respectively. There values increased as a high ratio of TPA content. In the hydraulic retention time of 36 hr, organic loading rate of 4 kgCOD/m$^3\cdot$ day and packing ratio of 70%, the effluent concentrations of TCOD, SCOD in a continuous flow reator were 1,388 mg/l, 147 mg/l and removal efficiencies were 77%, 97.6%, respectively.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.207-213
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• 2005

Molecular structures and functional properties of starches isolated from normal, waxy, and zero amylose barleys were examined. Amylopectins from zero amylose starch had the largest molecular weight $(M_w)$, whereas those from high amylose starch, the smallest. A good correlation between the $(M_w)$ and the radius of gyration $(R_g)$ was observed among amylopectins from various starches, indicating similar polymeric conformation in solution even with the differences in the $(M_w)$. The debranched amylopectin molecules from different types of barley starches exhibited similar profiles, implying that the packing geometry of double helices in the different types of barley starches may be similar. Zero amylose starch showed the highest peak viscosity (326 RVU) in RV A viscograms at lower pasting temperature $(67.6^{\circ}C)$, compared to normal and high amylose starches. Relationship between RVA peak viscosity and amylose content suggested that the presence of amylose inhibited the development of granular swelling of barley starches during cooking. A rapid retrogradation, traced by differential scanning calorimetry (DSC) and strain-controlled rheometry, occurred in the high amylose starch sample during storage, while zero amylose starch showed a very good resistance to retrogradation, indicating excellent storage stability.

• Food Science and Preservation
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• v.1 no.2
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• pp.81-86
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• 1994

This study examined the quality change of red peppers during storage at various temperatures and humidities. It was observed that red peppers showed mold at aw 0.75(>25% water content), discoloration at aw 0.33(<10%) and browning at aw 0.75(>19%). The most ideal condition of the storage for red peppers was a 13∼15% water content and 60${\pm}$5% RH. The storage life for whole red peppers were 2.0 months at 40$^{\circ}C$, 13.6 months at 25$^{\circ}C$, 27.3 months at 15$^{\circ}C$, 30.0 months at 10$^{\circ}C$, and 65.0 months at -3$^{\circ}C$. During any storage period above, level of capsanthin, browning and capsaicin were changed for whole peppers. Browning appeared to be a crucial factor for marketable quality of stored red peppers. It was found that the level of capsaicin & capsanthin have a miner relationship with marketable quality for consumer. Storing red peppers in nitrogen and vacuum atmosphere packing condition was found to be better than storing them in air at various temperatures in terms of storage life and quality maintenance. The nitrogen gas packaged red peppers kept longer shelf life and better quality compared with vacuum packaging.