• Transactions of Materials Processing
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• v.9 no.6
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• pp.582-589
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• 2000

In recent automotive industry, vehicle weight can be reduced by one-step forming of tailored blanks welded with two or more sheets of metal blanks. Mash seam welding shows an overlap joint, a much wider welding area, and heat affected zone(HAZ) than a laser welding. This paper deals with the forming characteristics of mash seam welded tailored blanks. Mash seam welded blanks of same or different thickness combinations were prepared, and tensile, hardness, erichsen, and dome stretching tests were done.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.69-76
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• 1992

Sogokju, an old Korean rice wine, was brewed in laboratory scale in February, 1978, and the changes in chemical component and microorganisms in wine mash were investigated during brewing. In the course of first-mash brewing, lactic acid bacteria became the most predominant microflora in 3 days of fermentation lowering the pH of mash to 4.2. But at 7 days, the most predominant microorganism was changed from lactic acid bacteria to least, pH reached 3.6, and the saccharogenic activity of mash was reduced from initial 10 to 3.6. During second-mash brewing, remarkable changes did not occurred in pH and acidity, maintaining 3.5∼3.7 of pH and 8.0∼8.8 of acidity. Ethanol fermentation was proceeded vigorously until 20 days of fermentation, but it reached stationary state with 18.5% ethanol after 40 days, leaving reducing sugar unfermented in mash. Even if saccharogenic activity continued all during fermentation, it was thought to be too weak. The final product of Sogokju filterate, fermented for 60 day, contained 18.8% ethanol, 5.0% reducing sugar,0.4:1 total acid, 0.057% volatile acid, 0.206% amino acid and 7.3% extract. In sensory test, Sogokju scored good marks with similar level to commercial Bupju or Chungju. It had pale yellow color, gentle Nuluk-flavor and acid taste just a little strong.

• Applied Biological Chemistry
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• v.8
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• pp.39-43
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• 1967

In the fermented mash of Takju made from different raw-materials the general components are det. ermined by chemical analysis and the organic acids, sugars are identified by paper chromatography method. The results are summarized as follows. 1. Alcohol content is the highest in the fermented mash made from starch. 2. Contents of organic acid in the fermented mash from rice are more than those in other raw materials including lactic acetic, succinic, fumaric, malic and The citric acid flavour of Takju mainly depends on the components of organic acids. 3. glucose, sucrose, fructose, maltose, raffinose, xylose are identified in the raw-materials and glucose, sucrose, fructose, xylose are found in the fermented mash. 4. In order to get good-flavour in the starch-fermented mash and flour-fermented mash as well as rice-fermented mash, there should be contented organis as much as rice-fermented mash.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.7
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• pp.1743-1749
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• 2015

As smartphones are rapidly supplied, users can easily access video contents anywhere, anytime. So recently, demands for the ability to create one's own mash-up video have been increasing and various video mash-up programs appear to reflect those needs. But, because most existing video mash-up programs can mash up only stored video files, the ability to mash up many videos is limited for smartphones that have restricted memory. In this paper, we have developed a video mash-up application that can easily mash up not only stored videos, but also videos found by chance over the network to make one's own videos.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.55-61
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• 1985

In an attempt to compare the mash and pelleting costs, individual production costs of eash mash and pelleting are analyzed. For the analysis, Park's model (1982) are used. According to the results of the analysis, the following conclusions are made. 1. Total energy cost for pelleting is 4 times higher than that for mash feed production. 2. Labor cost for pelleting is 20 % higher than that of mash feed. 3. Capital requirements for pelleting feed mill is approximately 20 % higher than that for mash feed mill when feed mill size is 200 ton/day. 4. Total production cost for pelleting is from 30 % to 50 % higher than that for mash feed when mill size ranges from 100 ton/day to 400 ton/day.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.66 no.6
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• pp.995-1000
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• 2017

In this paper, we present an electrical arc detection algorithm using the mash-up analysis technique which is the core technology for the autonomous electrical safety management system(AESMS) of the multi-unit dwellings. The mash-up analysis technique analyzes the voltage, load current, zero phase current data simultaneously to judge arc faults. In order to develop the arc fault detection algorithm, the characteristics of series arc and parallel arc were analyzed. Also, we propose the mash-up analysis technique that analyzes waveforms of voltage, load current, and zero phase current at the same time. The arc fault detection algorithm was developed using the mash-up analysis technique. The developed algorithm can prevent electrical disasters in an effective way through accident prediction, and it will be used as a basic technology to introduce an autonomous electrical safety management system.

• Journal of Institute of Control, Robotics and Systems
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• v.10 no.5
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• pp.411-414
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• 2004

In this paper, a power controller and 3 phase voltage source inverter are proposed for the improvement of weldability of large scaler Mash seam welder. The welder system is designed for the low cost and the improvement of weldability. For this system, the thyristor convertor has performed constant current controlling in the output terminal by using PAM type inverter. We have simulated our algorithm and made a prototype welder for experiment. Through the experiment, we have confirmed the improvement of weldability of our system.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.161-167
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• 2005

This study was conducted to examine the possibility of improvement effect in Takju mash added with ${\alpha}G-Hesperidine$ on the second stage mash. Alcohol was highly generated in comparison with the control on fermentation time in case of the ${\alpha}G-Hesperidine$ on the second stage mash. Reducing sugar was also highly produced after 2 days on the second stage, and amount of reducing sugar was indicated to be decreased between $4\~6$ days. Total acidity was shown not to be practically changed after 2 days in mash added with ${\alpha}G-Hesperidine$ on the second stage in comparison with the control. Fusel oil produced from mash added with ${\alpha}G-Hesperidine$ was less generated in comparison with the control. Yeast growth on the mash added with ${\alpha}G-Hesperidine$ was revealed to be highly in comparison with the control through fermentation periods. Precipitation velocity of suspension in mash added with ${\alpha}G-Hesperidine$ was shown to be 1.5 times lower than that of the control. Precipitation amount in mash added with ${\alpha}G-Hesperidine$ was not nearly changed on the storage time. The astringency and bitterness were slightly decreased, while on the other turbidity and refreshing were increased in mash added with ${\alpha}G-Hesperidine$. In general overall preferences was indicated to be fully satisfied in mash added with ${\alpha}G-Hesperidine$ in comparison with the control. Nasty smell of Takju added with ${\alpha}G-Hesperidine$ was recognized after 6 days during storage.

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.446-450
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• 1987

To re-evaluate the browning reactions of fermented soybean products, soy sauce mash with added glucose and/or tyrosine was fermented for 152 days in the presence or absence of oxygen. Glucose negatively affected brown pigmentation either singly or with tyrosine. Tyrosine-added soy sauce mash initially browned at the same rate as the control mash until 127th day and then the former continued to brown at the same steady rate while the control mash stopped further browning. Aerobically incubated mash browned much more than anaerobically incubated one when the browning was compared on the 152nd day of fermentation. More than half of the mash browning was found to be due to the oxygen-related browning during the limited 152 days of fermentation time. Both oxygen-related and oxygen-unrelated browning reactions were found to contribute to the browning of soy sauce mash. Oxygen-related browning, however, was found to be more important than the Maillard browning reaction.

• Journal of Korea Multimedia Society
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• v.20 no.7
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• pp.1054-1064
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• 2017

With the development of cloud computing, internet technology and Internet of Things(IoT), most of applications are being smarter and changing from native application to SaaS (Software as a Service) application. New versatile SaaS applications are being released through various app portals (e.g. appstore, googleplay, T-Store, and so on). However, a user has a difficulty in searching, choosing an suitable application to him. It is also hard for him to know what functions of each SaaS application are useful. He wants to be recommended something inter-operated SaaS service according to his personality and his situation. Therefore, this paper presents a way of making mash-up of SaaS applications in order to provide the most convenient inter-operated SaaS service to user. This paper also presents SaaS Application Mash-up Framework (SAMF), complex context and rule matrix. The proposed SAMF is a main system that totally manage SaaS application mash-up service. Complex context and rule matrix are key components in order to recommend what SaaS applications are needed and how those SaaS applications are inter-operated. The SAMF collects complex contexts (User Description, Status Description, SaaS Service Description) in order to choose which SaaS applications are useful, analyze what functions to use, how to mash-up.