• Journal of Welding and Joining
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• v.21 no.5
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• pp.513-517
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• 2003

Resistance welding processes are widely used in automotive applications. In particular, Mash-Seam resistance welding is typically used in Tailored Blank process. If spot welds are changed to a continuous weld, it's easy to reduce noise and to be more stable in cars. A arc welding, laser welding, seam welding using wheel electrode are available to make continuous welds on a car body, but they demand operator with advanced skills and expensive cost to develop. Therefore, flat electrode continuous mash-seam resistance welding process has been used to improve the weak points in currently available system in lap seam welding. This developed process has much more strength and air tightability, and also has much better plastic workability than laser welding. Moreover, commercial RSW machine can be readily used in this welding process.

• Journal of Welding and Joining
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• v.20 no.4
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• pp.538-543
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• 2002

M/S TB(Mash Seam Tailored Blank) is a production method for blanks by welding together blanks of different material, thickness and coating, and is an attractive method for manufacturing car body because it makes parts lighter and can save the cost and time to manufacture. However, there have not been quantified criteria to evaluate the quality of TB weld. This study introduced FHR (failure height ratio) in order to assess formability or/and weldability of the M/S welds and the applicability of FHR was confirmed by actual auto body forming and FLD tests. Furthermore, a new parameter, HN(heat number) based on the heat input of "$Q=I^2Rt$" was proposed and assessed. It was found that the concept of HN could be utilized to evaluate the soundness of M/S welds without any destructive tests.ive tests.

• Proceedings of the KIEE Conference
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• 2003.07b
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• pp.771-773
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• 2003

본 논문에서는 대전력 150KVA급의 mash seam 용접기에 용접 센터링등 여러 가지 용접 효율 향상을 위한 부가 장치를 포함한 용접장치 개발을 통한 용접품질 분석결과를 보이고 있다. 일반적으로 제철소에 사용되는 수100KVA급의 용접기들은 그동안 전량 수입에 의존하던 것을 공동연구론 통해서 국산화에 성공하였다. 본 시스템은 기존의 타사제품의 기능을 포함하여 용접 센터링 장치, 용접 전후단의 크램핑기능, 선후행 코일의 선단부를 절단하는 shearing 기능, 용접 휠높이 자동조절기능을 포함하였으며, 자체 설계된 대전력용 변압기, 대전력 절환용 thyristor 제어들을 포함한 용접기로써 기존의 타사제품에 비하여 기능적, 성능적으로 향상된 형태로써 용접성능 검사에서도 양호한 결과 얻었다. 본 논문에서는 mash seam 용접기의 기본적인 기능설명과 개발된 용접기를 기능별로 설명하고, POSCO 현장적용 결과를 간략히 소개한다.

• Proceedings of the KWS Conference
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• 1996.05a
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• pp.197-199
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• 1996

• Proceedings of the KWS Conference
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• 2002.05a
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• pp.39-42
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• 2002

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.178-183
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• 2011

The objective of this study was to determine the quality and sensory characteristics of ginpi wine using different levels of ginpi at each fermentation step. In the first mash with or without ginpi, lactic acid bacteria and yeast counts were maximum between days 2 and 3 of fermentation. The reducing sugar content increased after 2 days of fermentation of the first mash. Brix content increased rapidly after 1 day of fermentation, but pH decreased rapidly. After 3 days of fermentation of the second mash, 0, 30, 60, or 90 g of ginpi were added, and the yeast counts were 8.89, 8.72, 8.81, and 8.88 \log CFU/mL, respectively but then continually decreased. After 3 days of ginpi wine fermentation of the second mash, the addition of 0, 30, 60, 90 g ginpi resulted in alcohol content of 11.40, 8.90, 9.40, and 8.95%, respectively, and after 3 days of fermentation, alcohol content increased slightly. The results of a sensory evaluation showed that overall acceptability of ginpi wine was not different with different levels of added ginpi. However, the flavor of the 90 g ginpi wine had the highest acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.346-351
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• 2009

This study was carried out to determine the rheological properties of bread doughs containing flour-ferments prepared with seed mash obtained by Koji incubation, yeast, and lactic acid bacteria, using farinograph, extensograph, amylograph, and large scale-dough mixer. According to farinograph, the addition of the flour-ferments did not influence the water-absorption rate of doughs, regardless of the kinds of flour-ferments, however, it increased development time and decreased stability of doughs. According to extensograph, both dough resistance and resistance-to-extensibility ratio increased with the addition of flour-ferments. Especially the dough containing the flour-ferments prepared with seed mash, S. cerervisiae, and L. brevis showed the highest resistance-to-extensibility ratio. According to amylograph, although the doughs containing the flour-ferments did not show the differences in gelatinization temperature and temperature at maximum viscosity with the control which does not contain the flour-ferments, they showed lower maximum viscosity than the control. They also showed lower development value and faster development time.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.32 no.4A
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• pp.197-206
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• 2012

It is found the first case of broad interpretation of the crash analysis in MASH (Manual for Assessing Safety Hardware, AASHTO, 2009) which is the guideline of roadside safety features in United States. They introduced the procedure of calculating 1,500 kg sedan safety index from the 2,270 kg pick-up truck crash test for crash cushion. First, following MASH's method, calculate 0.9 ton vehicle crash data and safety index using 1.3 ton vehicle crash test data and compare with actual 0.9 ton vehicle crash test data. results show that actual test data and the data calculated by MASH's method have great difference. Second, analyse the cause and develop new method. Proposed method can estimate not only the lighter vehicle (0.9 ton) crash data from the heavier vehicle (1.3 ton) crash test but also heavier vehicle (1.3 ton) data from lighter vehicle (0.9 ton) test. This method is superior to MASH's method and has stronger theoretical foundation. This paper proves the efficiency and the accuracy of new broad interpretation method using crash test data and investigates the principle.

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.41-48
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• 1975

The chemical components and quality of Takjoo mash were examined on the product brewed by the case of commercial amylase, Lactobacillus bulgaricus and the yeast. 1. Lactic acid was produced at the range of 917~1,350 mg per 100 ml of the mash brewed using wheat flour, corn flour, rice and pressed barley, while succinic acid was formed at the range of 6~32 mg per 100m1 of the mash. 2. Citric acid was formed at the concentration of 6.5mg per 100m1 of the mash on the use of pressed barley, and malic acid formed at the concentration of 1.7 mg and 1.4 mg per 100m1 of the mash respectively, on the use of wheat flour and corn flour. 3. No remarkable differences between the kind of raw materials and commercial amylases and compared with the mash brewed with Nurook were observed in the components of fusel oil formed in the mash. 4. Seventeen kinds of the amino acids of the mash brewed with commercial amylase, Lactobacillus and the yeast were detected and its content was 31mg per 100ml, which is less than that of the conventional takjoo, but the contents of glycine and alanine which pray as the component of seasoning in takjoo were sufficient.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.201-207
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• 1998

In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.