• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.4
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• pp.546-551
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• 2020

Generally, surface vessels have many compartments for operation and living quarters, and each compartment is an important space for the ship's survivability. During ship construction, a compartment leak test is necessary and is carried out on each vessel. However, the current test method is in doubt when looking at the actual test results. The reason is that only one pressure gauge is used for the measurement to check the air, so an uncomprehended phenomenon is detected during group compartment leak tests. From this point of view, an improved test device and method are needed. In this study, a multi-channel data acquisition device with multiple pressure sensors is proposed to detect each compartment's pressure variation or pressure drop. This test is a more confidential compartment leak test than the current method, and the test device can show real-time pressure detection values of each of the pressure sensors, which are installed in each compartment, including unmanned space.

• Journal of the Korean Vacuum Society
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• v.17 no.3
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• pp.175-182
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• 2008

This study is concerned with the evaluation of the corrosion resistance of coated semiconductor equipment parts with various processes. To select the appropriate basis for evaluation, replacement parts were observed during the semiconductor manufacturing process. This study also ran a dry corrosion test using $Al_2O_3$, which is mostly used as a coating material. This test quantitatively measured the efficiency of coated parts. Surface morphology, leakage current and breakdown voltage were also evaluated. This study showed that a dry corrosion process led to the drop of electrical properties, for example, the leakage current increase and the dielectric strength decrease. The surface morphology test displayed that surface damage is largely dependent on the exposure time to corrosive environments. By using the values that changed during the corrosion process, it may be possible to contrive a method to evaluate the efficiency of coated parts with various processes.

• Journal of Biosystems Engineering
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• v.38 no.2
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• pp.95-102
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• 2013

Purpose: Using a laboratory indented cylinder separator, broken rice separation experiments were conducted and the characteristics of the separation process were studied to provide information for developing a prototype indented cylinder broken rice separator. Methods: Rice (Ilmi variety) milled in a local RPC was used for the experiment. Rice kernels were classified into four groups according to their length l; whole kernels (I > 3.75 mm), semi-whole kernels (2.5 < I < 3.75 mm), broken kernels (1.75 < I < 2.5 mm), and foreign matters (I < 1.75 mm). A laboratory grain cleaner, Labofix '90 (Schmidt AG, Germany) was used for the experiments. Experiments were designed as a $4{\times}4$ factorial arrangement in randomized blocks with three replications. Cylinder rotational speeds (17, 34, 51, 68 rpm) and trough angles (15, 37.5, 60, $82.5^{\circ}$) were the two factors and feed rates (25, 50 kg/h), indent shapes (Us, $S_1$ type), and indent sizes (2.5, 3.75 mm) were treated as the blocks. Two 125 g samples and one 125 g sample were taken at the cylinder outlet and from the trough, respectively. The whole, semi-whole, and broken kernel weight ratio of the samples and feed was determined by a rice sizing device. From these weight ratios, purities, degrees of extraction and coefficient of separation efficiency were calculated. Results: Trough angle, cylinder speed, and their interaction on the coefficient of separation efficiency were statistically significant. Cylinder speed of 17, 34, and 51 rpm made the most effective separation when the trough angle was $15^{\circ}$ or $37.5^{\circ}$, $60^{\circ}$, and $82.5^{\circ}$, respectively. Maximum values of coefficient of separation efficiency were in the range of 60 to 70% except when the indent size was 2.5 mm and were recorded for the combinations of low cylinder speed (17 rpm) with medium trough angle ($37.5^{\circ}$ or $60^{\circ}$). Indent shape did not appear to make any noticeable difference in separation efficiency. Conclusions: Due to the interaction effect, the trough angle needs to be increased appropriately when an increase in cylinder speed is made if a rapid drop of effectiveness of separation should be avoided. In commercial applications, $S_1$ type indents are preferred because of their better manufacturability and easier maintenance. For successful separation of broken kernels, the indent size should be set slightly bigger than the actual sizes of broken kernels: an indent size of 3.0 mm for separating broken kernels shorter than 2.5 mm.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.928-934
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• 2009

The purpose of this study was to examine the possibility of making functional sulgitteok with Goami 2 rice, which is a rich that is high in dietary fiber. Sulgitteok was made by adding various amounts of Goami powder(25, 50, 75, and 100 %) to rice powder. Then, the sensory tests and other tests to measure color, texture and hardness were examined as a function of time and the moisture content in sulgitteok was measured to determine the quality and characteristics of different types of sulgitteok. The conclusions of these tests were as follows : In the sensory evaluation preference test of sulgitteok made with various amounts of Goami powder, the overall preference was the highest in sulgitteok made with 50% Goami powder (S2). In the difference test, the higher the amount of added Goami powder, the lower the grades were. The S4 group, which was made with Gomai powder, had a strongly unique odor compared with those made with rice powder, which smelled weaker. In terms of the color values of Gomai added sulgitteok, the higher the amount of added Gomai powder, the lower the lightness value of sulgitteok, where group S4 had the lowest value. In addition, the S4 group, which was made with Goami powder, had the hightest red and yellow color. The texture test indicated that sulgitteok containing a large amount of Goami powder were considerably harder compared with the control group. While every group containing Goami powder (S1, S2, S3 and S4) became harder during the first to the third day of the test, their hardness tended to drop after longer storage times. In the control group, the hardness continued to grow from the start up to the fifth day. After five days' there was a noticeable change in the moisture content in the different types of sulgitteok, with more water evaporating in the S3, S2, and S1 groups than in the S4 groups, which contained the highest amount of Goami powder. Group C, which contained no Goami powder, had the largest water evaporation. Sulgitteok that contained more Goami powder turned out to be more savory than baekseolgi made solely of rice powder. However, they were less preferable overall, since they were rated lower in terms of color, texture and other characteristics. Therefore, utilize Goami tteok as a functional ingredient in food for people with diabetes or obesity, further studies on additives that can provide a sticky texture and favorable color should be conducted. In addition, different types of ttoek such as pounded or boiled ones may be preferable to sulgitteok.

• Korean Journal of Plant Resources
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• v.20 no.4
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• pp.342-347
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• 2007

The present study was conducted to examine the effect of prunus mume extract on the Kimchi fermentation. The physicochemical and microbiological properties of Kimchi with the addition of various levels(0, 0.1, 0.3 or 0.5%)of prunus mume extract was measured up to 30 days at $4^{\circ}C$. pH was decreased sharply in control after 2 days . A typical decreasing pattern in pH values was noted in all treatments during the initial 18 days of fermentation followed by a gradual decrease afterwards. Total acidity was decreased by the addition of prunus mume extract. Reducing sugar content was reduced to approximately 70% by day 10-12 in prunus mume extract treatments. Total vitamin C content was reached to maximum on 6 days of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of prunus mume. Total viable cell number increased to reach peak on day 8 and then slowly decreased during the fermentation. Lactobacillus cell number in control treatment continued to increase to reach peak on day 12, while the numbers in prunus mume treatments reached peak on day 8-12 and then gradually decreased throughout the fermentation. The results of this study indicate that prunus mume extract causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Journal of the Korean institute of surface engineering
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• v.49 no.6
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• pp.580-586
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• 2016

Cr-Si-Al-N coating with different Si content were deposited by hybrid physical vapor deposition (PVD) method consisting of unbalanced magnetron (UBM) sputtering and arc ion plating (AIP). The deposition temperature was $300^{\circ}C$, and the gas ratio of $Ar/N_2$ were 9:1. The CrSi alloy and aluminum targets used for arc ion plating and sputtering process, respectively. Si content of the CrSi alloy targets were varied with 1 at%, 5 at%, and 10 at%. The phase analysis, composition and microstructural analysis performed using x-ray diffraction (XRD) and field emission scanning electron microscopy (FESEM) including energy dispersive spectroscopy (EDS), respectively. All of the coatings grown with textured CrN phase (200) plane. The thickness of the Cr-Si-Al-N films were measured about $2{\mu}m$. The friction coefficient and removal rate of films were measured by a ball-on-disk test under 20N load. The friction coefficient of all samples were 0.6 ~ 0.8. Among all of the samples, the removal rate of CrSiAlN (10 at% Si) film shows the lowest values, $4.827{\times}10^{-12}mm^3/Nm$. As increasing of Si contents of the CrSiAlN coatings, the hardness and elastic modulus of CrSiAlN coatings were increased. The morphology and composition of wear track of the films was examined by scanning electron microscopy (SEM) and energy dispersive spectroscopy, respectively. The surface energy of the films were obtained by measuring of contact angle of water drop. Among all of the samples, the CrSiAlN (10 at% Si) films shows the highest value of the surface energy, 41 N/m.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1057-1063
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• 2006

The Dongchimi added with Wasabi (Wasabia japonica Matsum) for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the microbiological and sensory characteristics of product fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, respectively. Microbiological and sensory characteristics were determined during fermentation at $10^{\circ}C$ for 55 days. The viable cell counts of total and lactic acid bacteria had increased to their maximum values during fermentation until they began to drop at the later stage. Here, the 7% treatment showed a distinctive low and high numbers of total cells and lactic acid bacteria, respectively, during the later stage of fermentation. As for the sensory evaluation results of the fermented Donchimi with Wasabi, the 7% treatment was most favored for the color, the smell, the sour taste, the hot taste, the carbonated taste, the texture, and the overall acceptability of the products. The optimum levels of Wasabi in Dongchimi were estimated between 5 and 7% per added radish weight, and the 7% level was more preferred when the fermentation-retarding effect of the product was considered.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

• Journal of the Korean Data and Information Science Society
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• v.26 no.6
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• pp.1327-1334
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• 2015

Cancer pain is a very important factor in cancer patients refractory to drop the quality of life of cancer patients. The worldwide trend is an integrated effort by both the western medicine and korean traditional medicine of treatment increases to reduce cancer pain. There are many studies related to cancer pain through an integrated medicine approach. Many study was reported that acupuncture treatment is effective for fatigue, xerostomia, insomnia, anxiety and quality of life. However, despite the practical clinical effects and various case reports of acupuncture, many still disagree about the significance of an integrated treatment of pain reduction with acupuncture. Therefore, we has identified that reduce effect of comprehensive and integrative treatment using acupuncture for cancer pain through publication review. And we evaluated effect of comprehensive and integrative treatment using acupuncture through summary of values in each publication.

• Particle and aerosol research
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• v.13 no.4
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• pp.151-158
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• 2017

Electrostatic precipitator is widely used to remove particulate matters in indoor air and industrial flue gas due to low pressure drop and high collection efficiency. However, it has a low collection efficiency for the submicrometer sized particles. Electrospraying is a potential method to increase the particle charging efficiency, which results in increased collection efficiency. Although particle charging efficiency is highly dependent upon droplet size, the effective measuring method of the droplets is still uncertain. Tap water was electrosprayed in this study, and the images of electrosprayed droplets were taken with a high speed camera coupled with several visualization methods in order to measure the droplets size. The droplet size distribution was determined by an image processing with an image-J program. As a result, a droplet measured by a laser visualization, had a half size of that by a Xenon light visualization. In addition, the experimentally measured droplet sizes were a good agreement with the predicted values suggested by $Fern{\acute{a}}ndez$ de la Mora and Loscertales(1994).