• Journal of Bio-Environment Control
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• v.22 no.3
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• pp.284-290
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• 2013

This study analyzed the geometric, compressive, cutting and friction properties of oriental melons in order to design a gripper capable of soft handling and a cutter for cutting oriental melon vine among the end effector of oriental melon as a preliminary step for developing the end effector of the robot capable of harvesting oriental melons in protected cultivation. As a result, the average length, diameter at the midpoint, weight, volume and roundness of the oriental melons were 108 mm, 70 mm, 188 g, 333 mL and 3.8 mm. Nonlinear regression analysis was performed on the equation $W=L^a{\times}D_2^b$ with variation of the length (L) and diameter (D2) of the weight (W) of the oriental melons. As a result, it was shown that there was a correlation between a of 2.0279 and b of -0.9998 as a constant value. The average diameter of the oriental melon vine was 3.8 mm, and most vines were distributed within a radius of 5 mm from the center. The average yield value, compressive strength and hardness of the oriental melons were $36.5N/cm^2$, $185.7N/cm^2$ and $636.7N/cm^2$, respectively. The average cutting force and shear strength of the oriental melon vines were $2.87{\times}10^{-2}\;N$ and $5.60N/cm^2$, respectively. The maximum friction coefficient of the oriental melons was rubber of 0.609, followed by aluminium of 0.393, stainless steel of 0.177 and teflon of 0.079. It was considered possible to apply it to the size of the gripper and cutter, turning radius, dynamics of drive motor and selection of materials and their quality in light of the position error and safety factor according to the movement when designing end effector based on the analyzed data.

• The Journal of Engineering Geology
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• v.19 no.3
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• pp.345-350
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• 2009

The endpoint of the Yangbuk tunnel constructed at the national road between Gyeongju and Gampo is composed of massive cutting because the road is driven through the sides of mountain. PAP(Prestressed Anchor and PC Pannel) retaining wall as a slope stability method was established over this section. Part of the anchor in PAP wall became broken after six months. We performed inverse analysis through its measurements obtained until that time. An geological investigation to confirm the condition of ground layering and the attraction force test to find as to whether some errors might be present in the anchor were made. According to the back analysis, it was turned out that the value with soil parameter 90% that was applied to the original design was pertinent. In the redesign, the permissible stress in the anchor body was changed from 306 kN to 591 kN and 784 kN and the fixation position was increased from 11.0 m to 23.0 m. Nevertheless, five months have passed since the exchange of the anchor, the measurement results validate that stable state has been maintained. This research is considered a case that the immediate maintenance helps prevent the slope accidents.

• Magazine of the Korean Society of Agricultural Engineers
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• v.8 no.2
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• pp.1124-1140
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• 1966

'This hydraulic experiment have been practised Juk an Reservoir spillway and discharge 'channel which the province Kyong Buk was constructed and designed U. hook, for seizing all state of hydraulic. As result of the experimellt planning and making the model test, it has gained the necessary data at the amendment, projection of the most rational and economical result. 1. Project (1) Experiment project....1/30 of the discharge (2) project flood....0.01945 $m^3$/sec (rapidly) 2. Design Experiment It were sighted the water level for the nine point (L. & R. sides of No. O, L. & R. of No.1, L. side of NO.2, NO.3, No. 4 and NO.5), but it appeared each other that the lowest water level was 0.63 m at spillway (No.5) and the highest water level 0.735m less than planning water level O.75 m at No. 0. It was regarded as the phenomena appearing the difference from the calculation of the rational formular and coefficient of discharge. 3. Experiment examine E. ${\circled1}$ As a table (2) it had not a difference in comparision with design and was some lower value than design experiment's. E ..${\circled2}$) !twas same table (3) in a consequence of Experiment contracted Rocky cutting. E.${\circled3}$. ${\circled4}$ It was done amend.ment Experiment by elevating G.H. in only control point, but was not sure result as a table (2)(3)(4), and so it was changed largely in ${\circled5}$ Experiment. E. ${\circled5}$ Increasing water level was understanded to be proportion to $V^2$ in consideration of centrifugal force in the curve part and showed velocity contracting in curve the effect order's being regular in consequence of 1/6 sloped extending G.H. attached from 5 No. 0 to 1. 50 m, to S No. 0+5m. (S; discharge channel number).

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.258-263
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• 1999

Kimchi prepared with various amounts of leek (4. 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the changes in the contents of pectic substance and minerals were determined. Textural properties and sensory characteristics of kimchi were also evaluated after 3rd and 9th days of fermentation. During fermentation, the cutting force increased up to 7th day and then decreased slowly and that of control was higher than those of others. While the control kimchi showed an increase of hot-water-soluble pectin (HWSP) and decrease of HCI-soluble pectin (HCISP), the leek-added kimchi showed an opposite trend. In all kimchi samples, the contents of Ca, Mg and K decreased gradually, whereas that of Na increased slowly during fermentation. As the addition of leek increased in kimchi, the weaker the sourness and the better the appearance. Hardness of leek-added kimchi tended to be higher than that of control as measured by sensory evaluation. In overall acceptability, 12%-leek-added kimchi showed the highest score both at 3rd and 9th days of fermentation. These results suggested that the addition of leek improves the textural qualities of kimchi and enhances the sensory attribute such as flavor during fermentation.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.2
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• pp.228-235
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• 2004

The development and proliferation of the mandibular condyle can be altered by changes in the biomechanical environment of the temporomandibular joint. The biomechanical loads were varied by feeding diets of different consistencies. The purpose of the present study was to determine whether changes of masticatory forces by feeding a soft diet can alter the trabecular bone morphology of the growing mouse mandibular condyle, by means of micro-computed tomography. Thirty-six female, 21 days old, C57BL/6 mice were randomly divided into two groups. Mice in the hard-diet control group were fed standard hard rodent pellets for 8 weeks. The soft-diet group mice were given soft ground diets for 8 weeks and their lower incisors were shortened by cutting with a wire cutter twice a week to reduce incision. After 8 weeks all animals were killed after they were weighed. Following sacrifice, the right mandibular condyle was removed. High spatial resolution tomography was done with a Skyscan Micro-CT 1072. Cross-sections were scanned and three-dimensional images were reconstructed from 2D sections. Morphometric and nonmetric parameters such as bone volume(BV), bone surface(BS), total volume(TV), bone volume fraction(BV/TV), surface to volume ratio(BS/BV), trabecular thickness(Tb. Th.), structure model index(SMI) and degree of anisotropy(DA) were directly determined by means of the software package at the micro-CT system. From directly determined indices the trabecular number(Tb. N.) and trabecular separation(Tb. Sp.) were calculated according to parallel plate model of Parfitt et al.. After micro-tomographic imaging, the samples were decalcified, dehydrated, embedded and sectioned for histological observation. The results were as follow: 1. The bone volume fraction, trabecular thickness(Tb. Th.) and trabecular number(Tb. N.) were significantly decreased in the soft-diet group compared with that of the control group (p<0.05). 2. The trabecular separation(Tb. Sp.) was significantly increased in the soft-diet group(p<0.05). 3. There was no significant differences in the surface to volume ratio(BS/BV), structure model index(SMI) and degree of anisotropy(DA) between the soft-diet group and hard-diet control group (p>0.05). 4. Histological sections showed that the thickness of the proliferative layer and total cartilage thickness were significantly reduced in the soft-diet group.