• Transactions of the Korean Society of Mechanical Engineers A
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• v.30 no.12 s.255
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• pp.1603-1610
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• 2006

In this paper compressive characteristics of composite egg-box panels were investigated and energy absorption was calculated from the nominal stress-strain relations obtained by the compressive tests. Several different stacking sequences and number of plies were introduced for investigation of static compression characteristics and the energy absorption rates of composite egg-box panels. The compressive stress-strain relation and energy absorption of various composite egg-box panels were compared with those of aluminium egg-box panels. From the test results it was found that the fracture behavior of composite egg-box panel was affected by stacking angle causing different local deformation, during lay-up and draping processes and types of prepreg; that is, plain weave carbon/epoxy and 4-harness satin glass/epoxy. The energy absorption capacity of composite egg-box panels were proved to be higher than that of aluminium egg-box panels with low mass.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2011.11a
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• pp.938-941
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• 2011

This paper deals with the equivalent shear modulus of the egg-box core. There are three approaches to obtain the equivalent shear modulus of core: a finite element analysis, an analytical study, and an empirical method. In this study, an 3-point bending test is used to evaluate the equivalent shear modulus of the Egg-Box core. As a result of the present work, the equivalent shear modulus of egg-box core at room temperature can be obtained. And this result is compared with the result of finite element analysis.

• Journal of the Korean Society of Propulsion Engineers
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• v.18 no.2
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• pp.73-79
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• 2014

The sandwich shell with Egg-box core has been used for the combustion chamber case of air breathing propulsion system. The alteration on pitch length and thickness of Egg-box core was required to be lighter and save manufacturing time and cost of combustion chamber case. In this paper, the finite element analysis method which simulated bending test was used to predict the equivalent shear modulus which affect structural stability of sandwich shell in short time. The result of FE calculation on sandwich panel with homogeneous material, H130-foam core, showed a good agreement with the values available in the reference. The equivalent shear modulus of Egg-box core according to the variation of pitch length and thickness can be obtained.

• Composites Research
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• v.22 no.4
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• pp.20-26
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• 2009

In the current study, thermoforming and compression analysis were carried out for the woven composite egg-box panel with the non-orthogonal constitutive material model, which is proposed by Xue et al. The material model is implemented in commercial engineering software, LS-DYNA, with a user subroutine. Directional properties in non-orthogonal coordinates are determinedusing the deformation gradient tensor and the material modulus matrix in local coordinate is updated at eaeh corresponding time step. After the implemented non-orthogonal constitutive model is verified by the bias extension test, the egg-box panel simulations are performed. The egg-box panel simulations are divided into two categories: thermoforming (draping) and crushing. The finite element model for crushing analysiscan be obtained using the displacement result of thermoforming process.

• International Journal of Industrial Entomology and Biomaterials
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• v.3 no.2
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• pp.135-139
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• 2001

Experiments were held in Egypt to test a new Package of practices for commercial cocoon production, including adding secondary macro and micronutrients to the mulberry garden, disease free rearing regime, low temperature rearing in young instars and natural mounting fur silkworms. This package for seed silkworm rearing lead to increase in fecundity by 67-121eggs (15.12-26.22%) and yield of standard boxes per 1 parent egg boxes by 57-58 egg boxes(48.33-51.66%) respectively in comparison th the traditional cocoon production technology.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2011.04a
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• pp.123-126
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• 2011

The Finite element modelling is carried to predict the equivalent shear modulus of the Egg-Box core. Homogeneous material H130-foam core is employed to verify the prediction method of equivalent shear modulus. It shows a good agreement between the results of FE calculation and the values available in the reference. As a result of the present work, the equivalent shear modulus of Egg-Box core at various temperatures can be obtained.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.4
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• pp.284-288
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• 2001

Lipid emulsions with saturated triacylglycerols (TAGs) with 4 to 10 carbons in each acyl chain were prepared to study how the oil component alters the stability of the lipid emul-sions when phosphatidylcholines were used as emulsifiers. The average droplet size of the emul-sions became smaller as the chain length of the TAG increased. For a given oil emulsion with smaller droplets was formed with an emulsifier having higher HLB value. The influence of HLB values on the droplet size was biggest for the tributyrin (C4) emulsion. For the tricaprylin(C8) emulsions, droplet size was identical at given emulsifier concentrations regardless of HLB values. The HLB value and the concentration of the emulsifiers also affect the droplet size of the emul-sions. The emulsions with smaller average droplet size were more stable than with bigger size for 20 days. The oil and water (o/w) interfacial tension in inversely proportional to the initial droplet size of the emulsion.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.320-328
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• 2011

Information regarding the status of lunch box service for children and juveniles from nutritionally vulnerable families is limited and has not been assessed from the view of beneficiaries. Therefore, this study intended to determine the satisfaction, current status, menu preferences, and dietary habits of recipients served lunch-box meals from Pocheon city. There were 41 subjects from primary schools and 73 from secondary schools. Although 94.8% answered that the foods were generally helpful, as much as 28.9% replied that the amount of food provided was too little. Only 77.2% answered that they eat the foods always or usually, 29.5% answered that they throw away leftover foods, and only 71.9% recycled empty containers, suggesting the need for instruction regarding how to deal with leftover foods and containers. Food preferences were high for deep-fried foods and meats and low for fish and vegetables, and that for vegetable egg rolls was relatively high, suggesting the need to increase vegetable intake. Adherences to guidelines regarding street foods was the lowest in both elementary and secondary school students, suggesting that the contents of nutrition education for these students should include materials to improve dietary habits, along with increasing the consumption of milk.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.565-575
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• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.