• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 1997년도 한국자동제어학술회의논문집; 한국전력공사 서울연수원; 17-18 Oct. 1997
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• pp.1314-1317
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• 1997

For realizing artificial skin sensing as a final goal, a mono-material pressure-conductive rubber sensor which is also sensitive for temperature is described. Firstly, discimination of the hardness and the thermal property of material using a proposed sensor is presented. Furthermore, a tactile sensor constints of four pressure-conductive rubber sensor to discriminate surface model which imitaties the surface roughness of material is proposed.

• Journal of Welding and Joining
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• 제34권6호
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• pp.69-74
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• 2016

Because the pure titanium has superior corrosion resistance and formability compared with different material, it is widely used as material of welded heat exchanger. When the welding of heat exchanger is carried out, certain area in which welding start and end are overlapped occurs. The humping of back bead is formed in the overlap area due to partial penetration. Thus in this study, the experiments were carried out by changing the length and wave shape of overlap area, and then the weldabiliay was evaluated through the observation of microstructure, the measurement of hardness and tensile-shear strength test in the overlap area. When overlap length was 9.8mm, humping bead was suppressed. The microstructure of overlap area coarsened and its hardness increased due to remelting. As a result of tensile-shear strength test in the overlap area according to applying the wave shape control, it was confirmed that the overlap area applied wave shape control had more excellent yield strength and ductility.

• 한국지역사회생활과학회지
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• 제22권2호
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• pp.211-222
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• 2011

To evaluate the effect of Hydrangea serrata Seringe extract on kakdoogi(Korean radish kimchi), the kakdoogi was prepared, after supplementation, with Hydrangea serrata Seringe extract(0, 1.25, 2.5 and 5%(v/w)). The quality characteristics of the kakdoogi were investigated during 7 days of fermentation at $20^{\circ}C$. The proximate components of the Hydrangea serrata Seringe leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values in the samples with the extract were higher than that of both the control group and the sugar group. The total acidity levels in the sugar group was higher than that of other groups. The sugar group showed higher L value(lightness) than that of kakdoogi fermented with the extract. A value(redness) and B value(yellowness) of the supplemented kakdoogi was lower than that of the control and the sugar group on day 7. The hardness of samples with the extract was higher than that of the sugar group. And the hardness of the groups with the extract was not reduced during the fermentation period. The control group showed higher salinity than the other groups by day 4. The samples with the extract were sweeter than the control group on day 0 then the difference disappeared after day 2. Sourness of all the groups increased during the fermentation period. However the extract did not affect the hardness or overall acceptability of the kakdoogi during fermentation.

• 한국식품조리과학회지
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• 제12권2호
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• pp.200-206
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• 1996

전통쌀가공식품인 증편의 영양성 및 기호성을 증진시킬 목적으로 콩가루, 전지분유, 탈지분유, 난황, 난백, 쑥가루 등을 첨가하여 증편을 제조하였으며 첨가 재료별 증편의 성형성 및 관능적, 물성적특성을 비교 하였다. 첨가재료를 달리한 증편의 일반성분을 분석한 결과 쑥가루를 제외한 모든구에서 단백질함량이 대조구에 비해 높았으며 콩가루, 전지분유 첨가구는 조지방의 함량이 높았다. 탈지 분유와 전지분유를 첨가한 증편의 loaf volume은 대조구에 비해 낮았으나, 난황, 난백, 쑥가루을 첨가 한 증편은 대조구와 유의적 차이를 보이지 않았다. 쑥 가루 및 난황첨가구는 기공이 균일하지 않았다. 첨가재료별 증편의 관능검사결과 콩가루, 전지분유, 탈지분유, 난백첨가구가 대조구보다 단맛의 정도가 강하고 씹힘성 및 단단한 정도가 낮았으며, 쑥가루첨 가구는 쓴맛이 강하게 느껴지고 단단하였다. Texturometer로 증편의 물성을 측정한 결과, 쑥가루 첨가구는 경도, 탄력성 및 씹힘성이 높아 단단하고 탄력있는 특징을 보였으며, 콩가루, 전지분유, 탈지분유 및 난백첨가구는 이러한 물성이 대체로 낮아 부드럽고 질기지 않는 물성을 나타내었고 이는 관능검사 결과와 유사하였다. 콩가루 및 전지분유첨가구를 4$^{\circ}C$에서 저장했을 때 경도의 변화가 대조구보다 낮아 증편의 노화를 지연시키는 효과가 있었다.

• 한국정밀공학회지
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• 제23권10호
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• pp.74-79
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• 2006

In this study, the tempering effect on the wear characteristics of induction-hardened SPS5 steel was investigated. For this purpose, three tempering conditions were applied to control the hardness of heat-treated SPS5 steel. Ball-on-disk wear tests have been performed using zircornia balls on the tempered specimens to determine the variation of wear characteristics. The results showed that friction coefficient decreased with increasing hardness for induction hardening conditions. This seems to occur because real contact area between specimen and mating ball was affected by the specimen hardness.

• 한국식품영양학회지
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• 제13권1호
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• pp.83-87
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• 2000

The effect of commerical bacteriocin(Bc) was studied on some quality changes during fermentation of Kimchi at $25^{\circ}C$. The Bc additon by 1.0, 3.0 and 5.0% was found to be effective in extension of pH decrease to reach the optimal pH of pH 4.0~4.2. Thel effect increased with an increase in bacteriocin concentration. The color values of 'L' and 'b' of the Kimchi liquid increased while 'a' value decreased during fermentation. The hardness also increased until 21 hours and then decreased and a slightly more hardness measured at the late stage of fermentation.

• 동력기계공학회지
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• 제20권3호
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• pp.51-56
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• 2016

In this study, the tensile tests and hardness tests were carried out for the joints characteristics in friction stir welds of Al 5052 alloy. Three way factorial design was applied to optimal welding conditions, whose control factors were shoulder diameter, rotation speed and welding speed of tool. From the results of this study, the optimum condition for maximum yield strength was predicted as the shoulder diameter of 15 mm, welding speed of 500mm/min and rotating speed of 1000 rpm. And the presumed optimal yield strength was estimated to be $167.36{\pm}7.82MPa$ with 99% reliability. In addition the increaser rotation speed of tool and the decreaser welding speed, the decreaser the hardness at welding part.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2006년도 춘계학술대회 논문집
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• pp.409-410
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• 2006

In this study, the tempering effect on the wear characteristics of induction-hardened SPS5 steel was investigated. For this purpose, three tempering conditions were applied to control the hardness of heat-treated SPS5 steel. Ball-on-disk wear tests have been performed using zircornia balls on the tempered specimens to determine the variation of wear characteristics. The results showed that friction coefficient decreased with increasing hardness for induction hardening conditions. This seems to occur because real contact area between specimen and mating ball was affected by the specimen hardness.

• 한국식생활문화학회지
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• 제32권6호
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• pp.558-565
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• 2017

This study examined the quality characteristics of cookies prepared with mulberry leaf powder (0, 1, 3, 5, and 7%) substituted for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of mulberry leaf powder. The spread factor of the cookies also increased significantly with increasing mulberry leaf powder content added to the cookies recipe. In addition, the Hunter's color L and a values decreased significantly with increasing mulberry leaf powder content, whereas the b value increased. According to hardness measurements, the substitution of 1~7% mulberry leaf powder resulted in increased hardness compared to the control. Moreover, the DPPH free radical scavenging activity of the cookies was increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The sensory evaluation revealed cookies containing 3% to have the highest scores.

• Advances in materials Research
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• 제3권1호
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• pp.283-295
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• 2014

In this paper, the microstructure, hardness, tensile deformation and fracture behavior of high strength alloy steel X2M is presented anddiscussed. The influence of both composition and processing on microstructure of the as-provided material and resultant influence of microstructure, as a function of orientation, on hardness, tensile properties and final fracture behavior is highlighted. The macroscopic mode and intrinsic microscopic features that result from fracture of the steel specimens machined from the two orientations, longitudinal and transverse is discussed. The intrinsic microscopic mechanisms governing quasi-static deformation and final fracture behavior of this high strength steel are outlined in light of the effects oftest specimen orientation, intrinsic microstructural effects and nature of loading.