• 대한조선학회논문집
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• 제55권3호
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• pp.205-214
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• 2018

This paper deals with the experimental study on the hygrothermal ageing effect to the strength of Carbon Fiber Reinforced Plastics (CFRP) materials for marine leisure boat manufactured by vacuum assisted resin infusion method. The experiments performed consist of tensile, flexural and shear tests according to American Society for Testing and Materials (ASTM) and Korean Industrial Standards (KS) test methods. Test coupons are varied from uni-directional(UD, $0^{\circ}$, $90^{\circ}$), Bi-Directional (BD), and Double-Bias (DB) carbon fiber fabrics in conjunction with epoxy resin. The results of tensile test show that tensile strength reduces significantly while not the same degree of reduction is observed for elasticity modulus with respect to the existence of hygrothermal ageing effect. This implies that the tensile strain induced from external load holds steady values but ultimate strength values change widely under hygrothermal ageing effect. In case of the flexural test, $0^{\circ}$ UD shows more strength reduction than $90^{\circ}$ UD while BD has reduced values in both flexural strength and elasticity modulus under hygrothermal ageing effect. It is learned that the bending strain induced from external load and ultimate strength values are reduced with respect to hygrothermal ageing effect. Shear test performed only on DB materials, and the results show marginal reduction in ultimate strength and moderate reduction in elasticity modulus. This means that the shear strain varies more than ultimate shear strength with respect to hygrothermal ageing effect. The experiment conducted in this paper clearly demonstrates the differences in material properties of the CFRP for the consideration of hygrothermal ageing effect. Findings obtained from this experimental study can serve as a fundamental input data for the realistic structural responses of marine leisure boat built in CFRP materials.

• 복식문화연구
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• 제30권4호
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• pp.495-512
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• 2022

This study aims to design a new sizing system for hygienic masks to protect against COVID-19-related respiratory disorders. The product sizes were collected from 70 commercially available hygienic masks, and 18 head measurements were obtained from the three-dimensional (3D) scan data of 2,048 men and women aged 20 to 69 years from the 6th Size Korea Survey. The statistical analysis was performed using the IBM Statistical Package for the Social Sciences (SPSS) 28.0 program. The "bitragion-subnasale arc" and "menton-sellion length" were chosen as the key body dimensions for the hygienic mask sizing system. The linear regressions with 18 3D head measurements were analyzed, and it was determined that the key body dimensions were useful for statistically predicting other 3D head measurements related to hygienic masks. A new sizing system was proposed for two types of masks, "masks with a tight fit" and "masks with a loose fit," taking into account the existing Korean Industrial Standards (KS) and the shortcomings of the sizes of hygienic masks on the market. The sizing system for tight-fitting masks consisted of the key body dimensions, with their sizes indicated by a pair of numbers. The sizing system for loose-fitting masks consisted solely of the bitragion-subnasale arc, with their sizes denoted by letters such as S, M, and L (denoting small, medium, and large, respectively). Future studies should consider this mask sizing system for different age groups, such as children and adolescents.

• 한국수산과학회지
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• 제55권3호
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• pp.257-266
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• 2022

This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×10³, 20.4×10³and 2.1×10³ N/m², respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 ㎍RAE/100 g vitamin A; 1.53, 1.51, and 0.35 ㎍/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.

• 한국식품과학회지
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• 제46권3호
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• pp.309-314
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• 2014

대기업 생산 고추장의 소비 증가로 인한 고추장 특성의 획일화를 개선하기 위해 전국의 중소업체 생산 고추장 29종을 강원도, 경기도, 경상도, 전라도, 충청도에서 수집하여 품질 특성을 분석하였다. 수집된 고추장의 지역별 평균값은 수분함량 34.32-45.53%, 조단백질 함량 5.07-5.68%, pH 4.61-4.92, 산도 3.30-3.72%, 염도 9.93-16.14%의 범위를 보이는 것으로 측정되었다. 또한 환원당 함량이 16.81-29.81%, 아미노태질소 함량이 191.72-660.55 mg%, 캡사이시노이드 함량이 32.49-79.58 mg/kg로 나타나 지역별로 유의적인 차이를 보였으며, ${\alpha}$-amylase 활성과 ${\beta}$-amylase 활성은 각각 2.52-4.15 U/g과 26.36-36.47 U/g의 범위로 측정되었다. 또한 전체 중소업체 생산 고추장의 경우 수분함량 23.93-55.64%, 조단백질 함량 4.01-7.30%, 아미노태질소 함량 105.47-1092.00mg%, 캡사이시노이드 함량 8.74-181.50mg/kg으로 다양한 분포를 보이는 것으로 나타났고 대부분 한국산업표준(KS)에 적합하였다.