• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1566-1572
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• 2004

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.8 no.1
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• pp.33-40
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• 1988

The new technique has been used to determine the soil-reinforcement interaction. The testing apparatus is essentially a triaxial cell fitted with the capability to house a hollow cylinderical sample. A hollow cylinderical sand specimen with a concentrical layer of reinfarcing material sandwitched in the middle is used in this investigation. The reinforcement is fastened at the base. The hollow specimen can be viewed as a "unit sheet" of a soil-reinforcement composite system of infinite horizontal extent. Axial load as well as inner and outer chamber pressures can be applied to perform a test. The specimen is first subjected to an isotropic stress state corresponding to the overburden pressure. Next, an extension test by reducing the axial load is carried out. The specimen is "loaded" to failure by either the breakage of reinforcing material (tensile failure) or slippage which takes place at the soil-reinforcement interface (i.e. the overcoming of the bonding capacity). Since the reinforcement is fastened at its lower end to the base, any tendency of relative movement between the reinforcement and the sand during an extension test can induce tensile force in the reinforcement thus forming a "reversed pull-out" test condition. Preliminary test results have demonstrated positively of the new approach to test the soil-reinforcement interaction. Reinforcing elements of different extensibility were used to study the deformbility of reinforced soil. Furthermore, both the breakage and the pull-out modes of failure were observed.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.9_10
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• pp.1453-1464
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• 2007

The purpose of this study is to examine the hand of spring/fall fabrics for 'Saenghwal Hanbok' on subjective hand, objective hand and the preference. In this study, 28 varieties of spring/fall fabrics such as cotton fabrics, synthetic fabrics, blended fabrics and a silk fabric for 'Saenghwal Hanbok' are used. To evaluate the subjective hand of fabrics, the holistic touch and preferences, 33 seven ranks' segmentic differential scale questions are developed with adjective pairs and are gathered by surveying experts on clothes. The mechanical properties, HV and THV of them are measured and calculated by KES-FB system. Through subjective hand, items could be classified into six hand expressions: 'bulky/extensibility', 'stiffness', 'feeling of weight', 'surface property', 'drapability' and 'moisture property'. Through mechanical properties, the results indicated that the character of cotton fabrics are slight flexible, tough, rough, uneven, a bit heavy, thick and low resilience on tensile and compression, and then those of synthetic fabrics, blended fabrics and a silk fabric are thin and light, smooth, flat and bulkless. In correlation on subjective evaluations and the preference for 'Saenghwal Hanbok', cotton fabrics mainly depend on 'surface property' and 'moisture property' and then synthetic fabrics, blended fabrics and a silk depend on 'bulky/extensibility' and 'surface property' In correlation on objective hand and the preference for 'Saenghwal Hanbok'. people aren't satisfied with low resilience. high stiffness and low drape.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.251-255
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• 1992

Lard was randomly interesterified to improve handling efficiency with increase of plasticity, and it's physicochemical properties and adaptability for making pie were investigated. Fatty acid and triacylglycerol composition were not changed after interesterification. Interesterified lard could be useful during winter because the handling was convenient due to drop in the temperature range of $18{\sim}23.5^{\circ}C$ in lard and $13{\sim}19.5^{\circ}C$ in interesterified lard with SFI $15{\sim}25$. Interesterified lard was decreased in the extensibility by change of crystal form, and not suitable for making pie as the inferior characters for layers forming, appearance and shortness. But interesterified lard mixed with plastic fat of high extensibility showed the possibility of making pie, and the maximum mixture ratio was 50% for good pie quality.

• The KIPS Transactions:PartD
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• v.8D no.4
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• pp.401-408
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• 2001

Object-oriented software development methods are used to develop object-oriented software systems. Object-oriented systems are believed to habe better modularity, reusability, maintainability, and extensibility than systems modeled in conventional methods. Current object-oriented software development methods, however, are modeled in terms of procedural, functional, and structural models. There models cause problems such as tight coupling among activities, and uncontrolled access to global artifacts. In this paper, were introduce OMOS(Object-oriented software development Method for Object-oriented software System), an object-oriented modeling of object-oriented software development methods. Artifacts and their related activities are modeled as classes and objects. Development lifecycles are modeled as interactions among the objects. By modeling the software development method in an object-oriented way, OMOS achieves better reusability, flexibility, extensibility, and maintainability.

• The KIPS Transactions:PartA
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• v.17A no.4
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• pp.173-180
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• 2010

To specify a formal semantics is to do a significant part for design, standardization and translation of programming languages. The existing studies of a formal semantics for Java have a weak point to describe a clear and practical semantics for an efficient translation. It is necessary to do research for a formal semantics to specify a static and dynamic semantics clearly in order to do an efficient translation. This paper presents the improved Action Equation that specifies a formal semantics for Java to extend the research using Action Equation. The Action Equation is a practical and accurate specification that describes object-oriented programming features and handles exceptions. The specified Action Equation is compared to other descriptions, in terms of readability, modularity, extensibility, and flexibility and then we verified that Action Equation is superior to other formal semantics.

• Fashion & Textile Research Journal
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• v.19 no.3
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• pp.344-352
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• 2017

This study investigated the formability and appearance performance of 20 women's worsted fabrics. For this purpose, 10 foreign fabrics (9 Italian + 1 Japan fabrics) were prepared and 10 domestic worsted fabrics for women were made in Cheil woolen textile company for comparing with foreign fabrics. The mechanical properties of the 20 fabrics were measured using KES-FB and FAST systems; subsequently, fabric formability (F) and total appearance value (TAV) were calculated and compared with a virtual 3-D simulation silhouette by i-designer CAD system. The fabric formability of the domestic fabrics, calculated by KES-FB system, was lower than foreign fabrics, which was assumed to be caused by the stiff tactile property. The result was similar to that of the FAST system. Good wearing performance of the foreign worsted fabric was assumed to be caused by high extensibility and the compressibility of the fabrics. The TAV's of the domestic fabrics were also lower than foreign fabrics. Both the correlation between TAV and formability by the KESFB system and the correlation between TAV and formability by FAST system showed a good correlation coefficient. Fabric formability between KES-FB and FAST systems also showed a good correlation. The 3-D simulation silhouette of the foreign fabric by i-designer CAD system appeared superior to the domestic one, and assumed to be attributed to the low extensibility of the weft direction, stiff bending and high shear properties of the fabric.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• Journal of IKEEE
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• v.6 no.1 s.10
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• pp.47-53
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• 2002

This paper manufacturing one system and use this separatively, plan, and embody system that apply integration design method in research about characteristic of internal core of 8051 micro-processors and system reusability so that can use as module of other system. The proposed system itself by object style so that reusability may be possible in proposed method and object style for connection between this systems is required. Set on these request and when systems have own information and were linked with other systems, by supplying own information automatic movement itself is realized and system itself embodies ashes so that can be applied to other system. The proposed method in this paper analyzes and compares with existent Z-80 education board, as well as system that propose offers extensibility, it handles most function to software and development period, expense and baud dimension confirmed advantage of and so on that reduce. Also, design for object style system architecture and showed feature that extensibility and portability are augmented.