• Korean Management Science Review
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• v.17 no.1
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• pp.117-134
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• 2000

Pubilc utility industries including the electric utility industry are facing a new stream of privatization com-petition with the private sector and deregulation. The necewssity to solve now and in the future power supply and demand problems has been increasing through the sophisticated generation expansion plan(GEP) approach con-sidering not only KEPCo's supply-side resources but also outside resources such as non-utility generation(NUG) demand-side management (DSM). Under the environmental situation in the current electric utility industry a new approach is needed to acquire multiple resources competitively. This study presents the development of a modified electric generation expansion analysis system(EGEAS) model with avoided cost based on the existing EGEAS model which is a dynamic program to develope an optimal generation expansion plan for the electric utility. We are trying to find optimal GEP in Korea's case using our modified model and observe the difference for the level of reliabilities such as the reserve margin(RM) loss of load probability(LOLP) and expected unserved energy percent(EUEP) between the existing EGEAS model and our model. In addition we are trying to calculate avoided cost for NUG resources which is a criterion to evaluate herem and test possibility of connection calculation of avoided cost with GEP implementation using our modified model. The results of our case study are as follows. First we were able to find that the generation expansion plan and reliability measures were largely influenced by capacity size and loading status of NUG resources, Second we were able to find that avoided cost which are criteria to evaluate NUG resources could be calculated by using our modified EGEAS model with avoided cost. We also note that avoided costs were calculated by our model in connection with generation expansion plans.

• Journal of the Korea Concrete Institute
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• v.14 no.3
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• pp.440-448
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• 2002

Waste glass has been increased with the development of industry. The utilization of waste glass for concrete can cause the concrete to be cracked and to be weakened due to an expansion by alkali-silica reaction(ASR). In this study, ASR expansion and properties of strength were analyzed in terms of waste glass color(amber, emerald-green), industrial by-products(ground granulated blast-furnace slag, fly ash), and the content of industrial by-products for reducing ASR expansion caused by the waste glass. The possibility of using glass ground as pozzolanic properties was also analyzed. From the result of this study, the pessimum size of waste glass was 2.5∼1.2 mm regardless of waste glass color. And the smaller than 2.5∼1.2 mm waste glass is, the more decreasing expansion of ASR is. Also, the combination of waste glass with industrial by-products have an effect on reducing the expansion and strength loss caused by ASR between the alkali in the cement paste and the silica in the waste glass, and the glass ground of less than 0.075 mm is applicable as a pozzolanic material.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.448-456
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• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

• Journal of the Korean Society of Hazard Mitigation
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• v.8 no.5
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• pp.7-13
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• 2008

This paper presents experimental and analysis studies about both the corroded steel expansion and the variation of poor bonding range between steel and concrete. A loss of overall bonding capacity at the concrete-steel interface is evaluated experimentally and crack patterns at the bottom of the concrete are presented here. Steel-concrete interface is covered by rubber due to present local loss of the concrete-steel interface bonding capacity. In case of crack analysis performed by commercial FEM programs. we investigated crack‘s pattern and location. Finally, it is concluded that overall flexural capacity of the reinforced concrete structure is increased by the corroded steel expansion and is dependent of the bonding range at the steel- concrete interface. These results give an important factor to decide a life of reinforced concrete structures.

• The Journal of the Korean dental association
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• v.46 no.4
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• pp.243-247
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• 2008

Purpose : Ridge expansion osteotomy (REO) has been introduced when it is necessary to expand narrow crestal ridge with simultaneous implant placement. This study has designed to evaluate the clinical availability of REO. Materials and methods : Subject were patients who had visited Seoul National University Bundang Hospital from July. 2003 to December, 2005 for implant placement using REO by one surgeon. Intraoperative and postoperative complication, failure of initial osseointegration and marginal bone resorption were estimated using electronic medical record and periapical radiography. Twenty?three patients, 8 males and 15 females, mean age 51, ranged 18 to 72, were treated for mean 26 months, ranged from 16 months to 46 months. Results : Mean diameter and length of implants placed at upper anterior, were 3.72mm and 13.32mm each other. Guided bone regeneration and ridge splitting were accompanied in this study. Five cases of cortical bone fracture, three cases of crestal bone loss more than 2mm, 2cases of gingival recession, and 2 cases of infection were noted, but there were no implants removed because of disintegration. Success rate of implant was 91.7%, even if survival rate of implant was 100%. In addition, there were no statistical significance between the success rate of REO and bone graft(p>0.05). Conclusion : Based on the results of the present study, it can be concluded that REO technique is reliable for implant placement at atrophic ridge with adequate height compared to bone graft and other osteotomies for ridge expansion, but care should be taken of esthetic problem such as gingival recession because of crestal bone resorption from trauma by osteotome.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.44 no.4
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• pp.182-190
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• 2018

Objectives: Head and neck squamous cell carcinoma (HNSCC) is the sixth most common malignancy worldwide. Inconsistency in various histopathologic features for predicting nodal metastasis and overall prognosis and a better understanding of molecular mechanisms of tumourigenesis have shifted the focus to a search for more definitive predictive markers. To identify the role of two immunohistochemical (IHC) markers, E-cadherin and cyclin D1, as predictive markers of aggressiveness in HNSCC and to assess clonal expansion of tumour cells. Materials and Methods: A total of 66 cases of HNSCC with neck node dissection were studied. IHC was performed on primary tumour sections and lymph nodes showing metastatic deposits. Histopathological parameters such as tumour grade and TNM stage together with nodal status were compared according to expression of the two markers. Fischer's chi-square test was used to assess the correlation between the two markers and histopathological parameters. Results: Out of 66 cases studied, 37 showed LN metastasis. Most of the patients were male, and the most common tumour site was buccal mucosa. We found a significant association between loss of E-cadherin and node metastasis (P<0.001) and higher TNM stage (P<0.001). Cyclin D1 overexpression was significantly associated with only nodal metastasis (P=0.007). No significant association with tumour grade was found for either marker. The subgroup of E-cadherin loss with cyclin D1 overexpression was associated with the maximum incidence of nodal metastasis and higher TNM stage, highlighting the importance of using a combination of these two markers. A significant association was noted between the expression of markers at the primary site and at nodal deposits, indicating clonal expansion. Conclusion: A combination of the two markers E-cadherin and cyclin D1 can predict prognosis in HNSCC, although tumour heterogeneity may affect this association in some cases.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2004.03a
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• pp.644-648
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• 2004

In the present study were examined numerically and experimentally the off-design performance characteristics on an axisymmetric plug nozzle with variable throat area. In this nozzle concept, its throat area can be changed by translating the plug into the axial direction. First, a mixed-expansion plug nozzle, in which two expansion parts are arranged both inside and outside, was designed by means of the method of characteristics. Second, the CFD analysis was verified by the cold-flow wind tunnel test. Third, its performance characteristics were evaluated over a wide range of pressure ratio from half to double throat area through the design point, using the CFD code verified by the wind tunnel tests. It was made clear from the study that not so critical thrust efficiency losses were found and the maximum thrust efficiency loss was at most approximately 5 % under off-design conditions without external flow. This result shows that a plug nozzle can give the altitude compensation even under off-design geometry operations. However, shock waves were observed in the inner expansion part under the doubled throat area operation and thus some thermal problems may be caused on the plug surface. Furthermore, collapse of cell structure on the plug surface was observed with external flow (around Mach number 2.0) as it became lower pressure ratio below the design point and the fact may result in big efficiency loss regardless of geometrical configuration.