• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.259-264
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• 2005

The shrinkage of the product in injection molded part occurs due to the volume change with variation of temperature and pressure and is influenced by the processing conditions of injection molding. Mold designers greatly concerns the shrinkage of parts for a high dimensional accuracy. In this study, bar type HIPS specimen with 15x19 grid on the surface was tested. The amount of shrinkage of flow and transverse directions was examined with respect to the injection molding conditions such as melt temperature, injection speed, holding pressure, mold temperature and cooling time. As the packing pressure increased, the difference of shrinkage of both directions is decreased and the absolute shrinkage value also decreased.

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.70-79
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• 1982

Using dietary, anthropometric, and biochemical methods of evaluation, a nutritional survey was made of 81 seven-and eight-year-old children from two schools with different socioeconomic backgrounds in Daejon city, during the October of 1980. All the children were tall and heavy in comparison with 1976 Korean standard. School A children with relatively high socioeconomic levels showed higher value in length and lower value in weight than school B children with relatively low socioeconomic levels. Mean hemoglobin values were 13.3 (school A) and 12.8 (school B) g/100 ml and hematocrits were 39.7 and 37.9%, respectively. Anemic children were not many in both schools ( A ; 0-25%, B ; 12.5-15.0% ). Urea nitrogen/creatinine ratios were 9.2 (A) and 7.8 (B). The intake of animal foods was higher in school A owing to the higher intake of milks. The intakes of all nutrients except energy and calcium were comparable to or higher than Korean recommend dietary allowances (KRDA). Riboflavin intake wae deficient in school B only. Low socioeconomic school B children had significantly lower intakes of fats, calcium, and riboflavin than school A children. Energy intakes were low as 75.9 (A) and 83.2 (B) % of KRDA but their composition of carbohydrates, fats, and proteins were satisfactory in both schools. More than one-third of protein intake was animalorigin in both schools (A ; 1.40/3, B ; 1.10/3) and calcium intake was very low as 59.0%(A) and 45.8%(B). Education levels of parents, esp. mothers, were positively correlated with Kaup indice (in school A & B) and some nutrients intakes (in school A). In school B, number of siblings and birth order showed negative correlations with some nutrient intakes.

• The KIPS Transactions:PartB
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• v.11B no.2
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• pp.169-176
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• 2004

This paper presents a new color correction method for color reproduction on LCD-based monitor by means of high-order multilayer neural networks. LCD monitors have nonlinear characteristics from various displaying system components. To overcome these nonlinearities and produce quality image, we need a nonlinear transformer for color coordinate transformation between the LCD monitor coordinates and the input color stimulus values. A high-order multilayer neural network is effectively trained to learn a mapping to determine the required color value of monitors for producing a given color stimulus. From the experimental results, the proposed method is effective in reproducing the color images.

• Transactions on Electrical and Electronic Materials
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• v.17 no.4
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• pp.183-188
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• 2016

This paper presents the design and characterization of wide band ohmic microswitch with an actuation voltage as low as 20~25 V, and a restoring force of 14.1 μN. The design of the proposed switch is primarily composed of an electrostatic actuator, bridge membrane, cantilever (beam) and coplanar waveguide, suspended over the substrate. The analysis shows an insertion loss of −0.002 dB at 1GHz and remains as low as −0.35 dB, even at 100 GHz. The isolation loss of the switch is sustained at −21.09 dB at 100GHz, with a peak value of −99.58 dB at 1 GHz and up-state capacitance of 4 fF. To our knowledge, this is the first demonstration of a series contact switch, which works over a wide bandwidth (DC-100 GHz) and with such a high and sustained isolation, even at high frequencies and with an excellent figure of merit (f_c=1/2.pi.Ron.Cu= 39.7 THz).

• Journal of Urban Science
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• v.7 no.2
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• pp.21-27
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• 2018

With the increase of the skyscraper center, the development of large-diameter and high-strength reinforcing bars is being carried out to solve the dense reinforcement. In case of the steel reinforced concrete with a small cross section such as beam-column joints, the development length becomes short when straight bars are used. Therefore, it is possible to solve the problem that the development length becomes short by using the bearing strength of the hooked bar and headed bar. In this study, the exterior beam-column joint test of SD700 hooked bar and headed bar with anchorage length of 20db was conducted to extend the development length limitation of hooked bar and headed bar. As a result of the evaluation of the anchorage strength using the design equation by KCI, the average of the [measured value]/[predicted value] ratio was 1.31 for the hooked reinforcing bars. In the case of headed bars, the average of the [measured value]/[predicted value] ratio was 1.12. In addition, in order to compare the anchorage performance of the hooked bar and the headed bar, the measured values were divided by the square root of the compressive strength of the concrete to compare the anchorage strength. Under the same conditions, the anchorage strength of headed bars was 8.5% higher than the hooked bars.

• Journal of Welding and Joining
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• v.20 no.6
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• pp.30-30
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• 2002

It has been reported that the creep characteristics on weldment which is composed of weld metal(W.M), fusion line(F.L), heat-affected zone(HAZ), and base meta(B.M) could be unpredictably changed in severe service conditions such as high temperature and high pressure. However, the studies done on creep damage in power plant components have been mostly conducted on B.M and not the creep properties of the localized microstructures in weldment have been thoroughly investigated yet. In this paper, it is investigated the creep characteristics for three microstructures like coarse-grain HAZ(CGHAZ), W.M, and B.M in X20CrMoV121 steel weldment by the small punch-creep-(SP-Creep) test using miniaturized specimen(l0×10×0.5mm). The W.M microstructure possesses the higher creep resistance and shows lower creep strain rate than the B.M and CGHAZ. In the lower creep load the highest creep strain rate is exhibited in CGHAZ, whereas in the higher creep load the B.M represents the high creep strain rate. The power law correlation for all microstructures exists between creep rate and creep load at 600℃. The values of creep load index (n) based on creep strain rate for B.M, CGHAZ, and W.M are 7.54, 4.23, and 5.06, respectively and CGHAZ which shows coarse grains owing to high welding heat has the lowest creep loade index. In all creep loads, the creep life for W.M shows the highest value.

• Journal of Welding and Joining
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• v.20 no.6
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• pp.754-761
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• 2002

It has been reported that the creep characteristics on weldment which is composed of weld metal(W.M), fusion line(F.L), heat-affected zone(HAZ), and base meta(B.M) could be unpredictably changed in severe service conditions such as high temperature and high pressure. However, the studies done on creep damage in power plant components have been mostly conducted on B.M and not the creep properties of the localized microstructures in weldment have been thoroughly investigated yet. In this paper, it is investigated the creep characteristics for three microstructures like coarse-grain HAZ(CGHAZ), W.M, and B.M in X20CrMoV121 steel weldment by the small punch-creep-(SP-Creep) test using miniaturized specimen($10{\times}10{\times}0.5mm$). The W.M microstructure possesses the higher creep resistance and shows lower creep strain rate than the B.M and CGHAZ. In the lower creep load the highest creep strain rate is exhibited in CGHAZ, whereas in the higher creep load the B.M represents the high creep strain rate. The power law correlation for all microstructures exists between creep rate and creep load at $600^{\circ}C$. The values of creep load index (n) based on creep strain rate for B.M, CGHAZ, and W.M are 7.54, 4.23, and 5.06, respectively and CGHAZ which shows coarse grains owing to high welding heat has the lowest creep loade index. In all creep loads, the creep life for W.M shows the highest value.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2005.11a
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• pp.72-73
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• 2005

Stress behavior was studied to investigate the internal behaviors of boron, carbon, and nitrogen in the 1000${\AA}$-thick tungsten boron carbon nitride (W-B-C-N) thin films. The impurities in the W-B-C-N thin films provide stuffing effects that were very effective for preventing the interdiffusion between interconnection metal and silicon substrate during the subsequent high temperature annealing process. The resistivity of W-B-C-N thin film decreases as an annealing temperature increase. The W-B-C-N thin films have compressive stress, and the stress value decreased up to $4.11\times10^{10}dyne/cm^2$ as an $N_2$ flow rate increases up to 3 sccm.

• Journal of Oriental Neuropsychiatry
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• v.4 no.1
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• pp.99-119
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• 1993

In order to compare and examine the effect the effect of Kuibitang, Kamiondarmtang and Kuibiondarmtang against stress, I induced immobilization stress by binding rats for 200mins under a little anesthetized with ether. I classified as normal group, control group which administrated 0.9% NaCl solution, sample A group which administrated Kuibitang, sample B group which administrated Kamiondarmtang and sample C group which administrated Kuibiondarmtang. I got some conclusions by measuring amounts of norepinephrine, epinephrine, triiodothyronine($T_3$) and thyroxine($T_4$) in 1, 3 and 5 days, respectively. 1. Norepinephrine showed high meaningful decrease after 1. 3 and 5 days in sample A group. It showed little decrease in sample B group. It showed a little meaningful decrease after 1 day and high meaningful decrease after 3 and 5 days in sample C group. 2. Epinephrine showed high meaningful decrease after 3 and 5 days in sample A group. It showed little decrease in sample B group. It showed a little meaningful decrease after 3 days and high meaningful decrese after 5 days in sample C group. 3. Triiodothyronine($T_3$) inclined to approach normal value in sample A, B, C group in comparision wit control group but didn't have high meaning. 4. Thyroxine($T_4$) inclined to approach normal va1ue in sample A, B, C group in comparision with contrl group but didn't have high meaning. As I consider the effect of experiments, I think that Kuibitang and Kuibiondarmtang have some effects against stress and it is right to apply to the treatment of stress.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.343-352
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• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.