• Journal of the Korean Chemical Society
• /
• v.10 no.4
• /
• pp.166-174
• /
• 1966

The multistep mechanism of photosensitized curing reaction cinnamoylated photosensitive polymer is proposed from the energy level diagram of cinnamic acid and sensitizer, and from the fact that excess of sensitizer brings the sensitivity to a limiting value etc. Various factors which have effects on the ability of sensitizer are also discussed. The mechanism involves following steps: activation to the first excited singlet states of cinnamoyl group(C) and sensitizer(S) by their absorption of photon, their intersystem crossing to the lowest triplet state, bimolecular internal quenching by formation of excimer of sensitizer, triplet excitation energy transfer and intermolecular addition between cinnamoyl group in ground state and that in triplet state. The rate equation derived from this mechanism is $-\frac{d[C]}{dt} = \frac{K_1[C]}{K_2 + [C]}[\frac{I^c_{abs}}{K_3 + [S]} + \frac{K_4[C]}{(K_5 + [C])(K_6 + [S])}(I^s_{abs} + \frac{K_7I^c_{abs}[S]}{K_8 + [S]})]$ where $I^c_{abs}\;and\;I^s_{abs}$: the rates of absorption of photon by cinnamoyl group and sensitizer $K_n$: Constants. It is proved with the cinnamate of poly(glyceryl phthalate)(PGC) in the absence of sensitizer using the infrared analytical method and successfully applied for the experimental data reported on the effects of the degree of cinnamoyl esterification and the concentration of sensitizer upon the sensitivity.

• Journal of the Korean Chemical Society
• /
• v.32 no.4
• /
• pp.342-350
• /
• 1988

An experimental investigation is made to determine the mechanism of the aquation of $[Co(en)_2Cl_2]^+$ in $Hg^{2+}$ aqueous solution. The progress of reaction is followed UV/vis-spectrophotometrically by a measurment of the absorbance at a specific wavelength of Co(III) complex as a function of time. The aquation of cis-$[Co(en)_2Cl_2]^+$ and trans-$[Co(en)_2Cl_2]^+$ has been found to be first order and second order with respect to the concentration of $Hg^{2+}$ catalyst, respectively. It has been found that the reaction rate for aquation of the trans-form is faster than that of cis-form, and that the product of either cis-form or trans-form is always in the mixture ratio of 97 % to 3 %. Plausible reaction mechanism is proposed for the reaction system on the basis of kinetic data and activation parameters. Theoretical rate equation derived from the proposed mechanism is consistent with the observed one.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.125-130
• /
• 2003

This study was carried out to investigate the thermo-physical properties and design Freezing time prediction model from data of freezing test of Kimchi. Density of Kimchi were measured as 1001.9 ${\pm}$0.03 kg/㎥ at unfrozen state, 987.0 ${\pm}$0.07 kg/㎥ at frozen state and volume of the Kimchi expanded 4.67% at -l5$^{\circ}C$. Initial freezing point of Kimchi and seasoning were -4.0$^{\circ}C$ and -2.5$^{\circ}C$, respectively. Freezing ratio of Kimchi were estimated more than 50％ at -5.0$^{\circ}C$, more than 75% at -l0$^{\circ}C$ and approximately 90% at -25$^{\circ}C$. To obtain equation for freezing time prediction of Kimchi, freezing time(Y) was regressed against the reciprocal( $X_3$) of difference of initial freezing point and freezing medium temperature, reciprocal( $X_4$) of surface heat transfer coefficient, the initial temperature( $X_1$) and thickness( $X_2$) of samples. As results of the multiple regression analysis, equations were obtained as follows. Y$_{kimchi}$=3.856 $X_1$+13982.8 $X_2$+8305.166 $X_3$+ 3559.181 $X_4$-639.189( $R^2$=0.9632). These equations shown better results than previous models, and the accuracy of its was very high as average absolute difference of about 10% in the difference between the fitted and experimental results.

• Korean Journal of Food Science and Technology
• /
• v.10 no.1
• /
• pp.52-56
• /
• 1978

The mechanism of cooking rice was investigated using a japonica type rice variety, Akibare, of 50%, 70% and 90% polishing degrees. The hardness of rice cooked at various cooking temperatures ($90^{\circ}-120^{\circ}C$) was measured with a Texturometer. The cooking rate followed the equation of a first-order reaction. The reaction rate constants were in the increasing order of 50%, 70% and 90% polished rice. The temperature coefficient of the reaction rate constant at cooking temperatures of ($90^{\circ}-100^{\circ}C$) was about 2 in all rice samples. The activation energies of cooking at temperatures below $100^{\circ}C$ and above $100^{\circ}C$ were about 17,000 and 9,000 cal/mole, respectively. The polishing degrees and water soaking time of rice did not affect the activation energy of cooking; however, the lower polishing degrees and shorter soaking increased the cooking time The experimental results suggested that the cooking process of rice comprises two mechanisms: At temperatures below $100^{\circ}C$ the cooking rate is controlled by the reaction rate of rice constituents with water, and at temperatures above $100^{\circ}C$, it is controlled by the rate of diffusion of water through the cooked portion (or layer) toward the interface of uncooked core in which the reaction is occurring.

• Korean Journal of Food Science and Technology
• /
• v.20 no.2
• /
• pp.272-279
• /
• 1988

Kinetics of ascorbic acid destruction and browning were evaluated by the dynamic test using actual drying data in order to apply in the optimization of food dehydration. Radish was chosen as a test material because it has many typical quality characteristics during drying. Radish was dried in the cabinet dryer with being measured in moisture, food temperature, ascorbic acid and browning. Using moisture and temperature history, proposed kinetic model was integrated and parameters of the model were searched by the iteration scheme to show minimum discrepancy between predicted and experimental data. Ascorbic acid destruction and browning were represented by first and zero order reaction respectively. Arrhenius equation was used to describe temperature dependence. Several mathematical functions of moisture dependence were compared in the model simplicity and residual sum of square. Attained kinetic models were analyzed as functions of temperature and moisture. Rate of ascorbic acid destruction was low at high moisture content, increased with moisture decrease to show a maximum at the moisture of $9{\sim}12g/g$ dry solid, and then decreased up to full dryness. Browning rate increased with moisture decrease to show a sharp maximum at $4{\sim}6g/g$ dry solid and decreased with further moisture decrease.

• Journal of the Korean Geotechnical Society
• /
• v.29 no.2
• /
• pp.35-45
• /
• 2013

The void ratio is an important parameter for reflecting the soil behavior including physical property, compressibility, and relative density. The void ratio can be obtained by laboratory test with extracted soil samples. However, the specimen has a possibility to be easily disturbed due to the stress relief when extracting, vibration during transportation, and error in experimental process. Thus, the theoretical equations have been suggested for obtaing the void ratio based on the elastic wave velocities. The objective of this paper is to verify the accuracy of the proposed analytical solution through the error norm. The paper covers the theoretical methods of Wood, Gassmann and Foti. The elastic wave velocity is determined by the Field Velocity Probe in the southern part of Korean Peninsular. And the rest parameters are assumed based on the reference values. The Gassmann method shows the high reliability on determining the void ratio. The error norm is also analyzed as substitution of every parameter. The results show every equation has various characteristics. Thus, this paper may be widely applied for obtaining the void ratio according to the field condition.

• The KIPS Transactions:PartA
• /
• v.11A no.5
• /
• pp.365-372
• /
• 2004

Recently, the studies for mesh simplification have been increased according to the application area of the complicate 3D mesh models has been expanded. This paper introduces a novel method for mesh simplification which uses the properties of the mesh model in addition to the geometric locations of the model. The information of the 3D mesh model Includes surface properties such as color, texture, and curvature information as well as geometic information of the model. The most of current simplification methods adopt such geometric information and surface properties individually for mesh simplification. However, the proposed simplification method combines the geometric information and solace properties and applies them to the simplification process simultaneously. In this paper, we exploit the extended geometry based quadric error metric(QEM) which relatively allows fast and accurate geometric simplification of mesh. Thus, the proposed mesh simplification utilizes the quadric error metric based on geometric information and the surface properties such as color, normal, and texture. The proposed mesh simplification method can be expressed as a simple quadric equation which expands the quadric error metric based on geometric information by adding surface properties such as color, normal, and texture. From the experimental results, the simplification of the mesh model based on the proposed method shows the high fidelity to original model in some respects such as global appearance rather than using current geometry based simplification.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.21 no.3
• /
• pp.130-137
• /
• 2017

The purpose of this study is to provide a reasonable analytical method for the reinforced concrete beams which shows failure mode of shear and flexure-shear by proposing a modified formulation to consider the effect of shear deformation on the beam-column fiber element based on the flexibility method and a new constitutive law of inelastic shear response history for the section. A total of 6 specimens of reinforced concrete beams which is designed to cause shear failure before yielding longitudinal reinforcement to investigate the influence of the main experimental variables on the shear behavior characteristics and the analysis was performed by using a non-linear finite element analysis program (RCAHEST) applying the newly modified constitutive equation by the authors. The failure mode and the overall behavior characteristics until fracture are predicted appropriately for all specimens and the results are expected to be useful enough for the 3 - D analysis to carry out reliable results of large-scale and complicated structures in the future.

• Journal of Korean Society of Coastal and Ocean Engineers
• /
• v.20 no.6
• /
• pp.532-539
• /
• 2008

Kwon et al.(2008) carried out a hydraulic experiment in order to evaluate Manning coefficient, which implicates flow resistance due to bottom friction as well as drag caused by the squared piers higher than water depth and arranged with equal intervals, under the flow condition with a constant drag coefficient, $Re>10^4$. And, based on the equation of equilibrium, they proposed a formula for the equivalent resistant coefficient including empirical drag interaction coefficient obtained by using the experimental results. In this study, the hydraulic experiment was simulated using FLOW-3D, a 3-dimensional computational fluid dynamic code. The computations were compared with the experiment results as well as the semi-theoretical formula, and the comparisons show a good agreement. From the agreement, it was confirmed that when flow resistance bodies were higher than water depth, Manning n value increases with 2/3 power of water depth as shown in the theoretical formula and that drag interaction coefficient was dominated by their intervals.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.15 no.2 s.38
• /
• pp.199-209
• /
• 1991

In this paper, the fabrics for Korean folk clothes(KFC) undergoes repeated laundering under given condition. After this cyclic laundering was applied, the mechanical properties of the specimen were measured using KES-F system in order to evaluated the end-use performance of fabrics for KFC. And also, the crease recovery of fabrics for KFC were measured by shirley crease recovery tester. 78 different kinds of commercial silk fabrics and polyester fabrics for KFC were used for this study. The experimental results were analysed statistically to relate the mechanical properties and the crease recovery of fabrics for KFC. Furthermore, these changes in dimensional stability, mechanical properties and handle of fabrics for KFC were discussed in comparison with those values for silk fabrics and polyester fabrics. The results obtained are as follows. 1. Regardless of materials, remarkable increase are observed in shrinkage of the fabrics for KFC about repeated laundering, but dull increase are observed in shrinkage after 10 cycles of the repeated laundering. On the other hand, slack extend are observed in dimensions after 20 cycles of the repeated laundering. The shrinkage of fabrics for KFC after 10 cycles of the lundering showed that the silk fabrics are $1.74{\pm}0.33\%$ (warp direction) and $1.35{\pm}0.23\%$ (weft direction) and the polyester fabrics are $1.45{\pm}0.22\%$ (warp direction) and $1.25{\pm}0.23\%$ (weft direction). 2. Except for tensile property, these changes in mechanical properties of fabrics for KFC by laundering have $\pm$ 16 range of bending, shearing, compression, surface, thickness & weight as compared with before laundering. Particularly, the LT and RT about $1\~3$ cycles of the repeated laundering showed remarkable decrease. And SMD, WC, T & W of fabrics for KFC by the laundering were more increased than one for original fabrics. But B, 2HB, G, 2HG, 2HGS were decreased more than one for original fabrics. 3. 'Stiffness', 'Anti-drape', 'Crispness' and 'Scroop' hand values decrease and'Fullness & softness', 'Flexibility & softness' hand values increase with repeated laundering. 4. Remarkable decrease are observed in crease recoveries about $1\~5$ cycles of the repeated lundering, but slack decrease are observed in crease recoveries after 5 cycles of repeated laundering. The crease recovery of fabrics for KFC have negative(-) correlation with LT, RT, G, RC and MMD, This fact implies that the smaller these values, the larger the crease recovery. The crease recovery of fabrics for KFC has a high degree of correlation with the mechanical properties such as shearing, compression, surface property. And also, the crease recovery are expected by measuring the mechanical properties such as G, 2HG, 2HGS, RC, WC, LC, MIU, MMD and SMD, according to the obtained regression equation.