• 한국지진공학회논문집
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• 제1권2호
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• pp.79-89
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• 1997

본 연구에서는 Haringx 이론에 근거하여 면진용 적층고무베어링의 기계적 역학특성을 살펴보고자 한다. 이를 위하여 제안된 수평강성 평가식을 검토하고 점성감쇠의 영향을 분석하기 위한 점탄성문제로의 확장을 통해 감쇠증폭을 역학특성을 평가하였다. 그리고 적층고무베어링에 대한 좌굴안정성평가를 수행하여 형상계수의 양향을 분석하였다. P-delta 효과를 고려한 적층고무베어링의 수평가성식을 면지구조물의 지진해석에 적용하여 동적잔단변형응답 해석결과를 실제 진동대를 이용한 실험결과와 비교하였다. 본 연구로부터 제안된 단순 수평강성 평가식은 설계수직하중내에서 적용가능하며 점탄성문제로 쉽게 확장이 가능하다. 좌굴안정식 평가로부터 적층고무베어링은 단일 고무판의 두께 증가비에 비하여 총 고무판두께 증가비가 좌굴하중감소에 크게 영향을 준다. 그리고 입력지진에 대한 면진구조물의 해석결과 적층고무베어링의 전단변형응답이 실제 실험결과와 매우 일치한 결과를 얻었다.

• International Journal of Control, Automation, and Systems
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• 제5권1호
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• pp.104-109
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• 2007

This paper is about a redundancy management system design for the Smart UAV(unmanned aerial vehicle) which utilizes the tilt..rotor mechanism. In order to meet the safety requirement on the PLOC(probability of loss of control) of $1.7{\times}10^{-5}$ per flight hour for FCS (flight control system) failures, a digital FCS is mechanized with a dual redundant structure. A fault detection system which is composed of a CCM(cross channel monitor) and analytic redundancy using the Kalman filtering is designed, and its effectiveness is evaluated through experiments. A threshold level and persistence count for managing redundant sensors are designed based on the statistical analysis of the FCS sensors. To increase the survivability of the UAV after the loss of critical sensors in the SAS(stability augmentation system) and to provide reference information for a tie-breaking condition at which an ILM(in-line monitor) cannot distinguish the faulty channel between two operating ones, the Kalman filter approach is investigated.

• 대한가정학회지
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• 제28권4호
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• pp.41-50
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• 1990

Soy protein was isolated from Korean soy bean 'Chang ryub' and chemically modified with succinic anhydride. Functionality of the soy protein isolate(SPI), succinylated SPI(SPPI), and PP590(commercial) at various pH were investigated. The mechanical and sensory properties of soy bean curds made from several mixing ratio of succinylated soy bean milk were observed. The solubility of SPI significantly increased with succinylation. The solubility of PP590 was lower than that of SSPI. The solubility of SPPI increased significantly in 0.03M CaCl2 solution. The emulsifying activity of SSPI increased. On the range of pH above pI the emulsifying activity of PP590 was higher than that of SPI. There was no difference in emulsion stability among the groups. The foam expansion capacity of SPPI increased at higher pH than pI but the foam stability decreased significantly above pH 9. Mechanical texture profile analysis revealed the modified soy bean curds had the lower hardniss, chewiness and cohesiveness with increased modification. The mechanical characteristics of modified soy bean curds revealed generalized Maxwell Model of 7-elements or 5-elements. In sensory evaluation, the hardness, the springiness and acceptability of modified soy bean curds were lower significantly than those of control soy bean curd.

• 드라이브 ㆍ 컨트롤
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• 제19권3호
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• pp.39-46
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• 2022

In South Korea, to evaluate the rollover safety of domestic vehicles, the maximum slope angle of the vehicle is specified, which is verified by the rollover safety test of driving vehicles. However, the domestic rollover safety test is not suitable for buses, because the small amount of static stability factor (SSF) will invalidate the rollover experimental equation due to the high center of mass position of buses. To solve the above problems, a dynamic model of the bus is prepared with assumptions of mass and suspension spring properties. Subsequently, the maximum slope angle of the model was computed by using the simulation of multi-body dynamics, and the result was compared with actual test results to validate the dynamics model. Also, the rollover Fishhook (roll stability) test was conducted in the simulation for driving model. During the simulation, roll angle and roll rate were calculated to check if a rollover occurred. Through the rollover simulation of buses, the domestically regulated formula for rollover safety and the procedure of rollover test for driving vehicles are evaluated. The conclusion is that the present regulation of rollover test should be reconsidered for buses to ensure to get the valid results for rollover safety.

• 정보저장시스템학회논문집
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• 제10권1호
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• pp.7-13
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• 2014

The Blu-ray Disc Recordable(BD-R) is one of strong candidates for archival application among optical media formats, because of its large capability. However, the well-defined accelerated aging test conditions and evaluation criteria have not yet been fully confirmed for BD-R. In this study, the data stability and degradation aspect of BD-R were analyzed by the random-symbol error rate(R-SER) measurement after the accelerated aging test. And a reasonable test condition of accelerated aging for BD-R and the appropriate evaluation criterion using R-SER measurement were discussed.

• 대한기계학회논문집A
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• 제34권4호
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• pp.487-493
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• 2010

대부분의 구조해석 문제는 외부에서 주어진 하중에 대한 변형과 응력에 관심을 두고 있지만 많은 경우에서 표면 또는 내부에 주어진 응력이나 트랙션을 구하는 역문제 해석이 필요하게 된다. 본 연구에서는 구하고자 하는 트랙션에서 멀리 떨어진 영역의 변위를 측정하여 미지의 트랙션을 평가하는데 유한요소법을 사용한 역문제 수식화를 적용하였다. 일반적으로 역시스템의 불안정으로 인하여 측정 변위의 작은 오차는 해석 결과에 큰 영향을 주게 된다. 이와 같은 역시스템의 불안정성을 개선하기 위하여 본 연구에서는 구하고자 하는 트랙션에 가까운 단면의 변위를 Gram-Schmidt 수직화 기법을 통한 수직기저함수 사용하여 예측하고 보다 안정된 역문제를 해석하는 방법을 개발하였고 장점들을 수치 예제를 통하여 보여주었다.

• 한국추진공학회지
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• 제18권2호
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• pp.60-66
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• 2014

액체로켓엔진 연소기의 연소안정성을 평가하기 위한 방법으로 연소 시 외부 교란을 공급하여 안정성 특성을 확인하는 방법이 사용된다. 본 논문에서는 연소기의 연소안정성 평가시험을 위한 펄스건 기폭시험에 대한 연구를 수행하였다. 비연소조건에서 펄스건 기폭시험을 수행하여 압력파의 강도를 확인함으로써 펄스건의 장약량을 결정하였다. 동일한 연소기 헤드에서 펄스건이 적용되지 않은 14번의 연소시험 동안 연소불안정이 나타나지 않았지만, 펄스건이 적용된 두 번의 탈설계점 조건에서는 연소불안정 현상이 발생하였다. 이로부터 펄스건을 이용한 기폭시험이 연소안정성 평가의 방법이 될 수 있음을 확인하였으며, 연소안정성 판정을 위한 연소시험 횟수를 줄일 수 있는 방법임을 제시하였다.

• 대한기계학회논문집A
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• 제41권1호
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• pp.13-19
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• 2017

치과 분야에서 초음파를 이용한 수술기 및 스케일러의 사용은 꾸준하게 증가하고 있다. 이때 개발된 기기의 성능 및 안정성은 시술 받는 환자에게 결정적인 요소로 작용하기 때문에 상업화 전에 반드시 시험 평가되어야 한다. 그래서 골 절단 및 치아 스케일링 평가를 수행할 수 있는 핸드피스 이송 시스템을 자체 개발하여 사용하였다. 본 연구의 목표는 초음파 스케일러 팁을 이용하여 치아 손상 정도를 평가하기 위함이다. 추가적으로 초음파 기기의 열 발생 및 소음에 대한 측정을 수행해보았다. 결과적으로 Ultrasonic NX 기기의 높은 출력은 실험을 통한 치아에 심각한 손상을 입힐 수 있지만 열 화상 카메라를 이용한 열 발생 및 소음 측정을 통해 안정적인 범위에 있었다.

• 대한기계학회논문집A
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• 제20권6호
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• pp.1872-1881
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• 1996

LBB(Leak-Before-Break) analysis is performed for the highest stress location of each different type of mateerials in the nuclear piping line. In most cases, the highest stress occurs in the pipe and nozzle interface location. i.e. terminal end. The current finite element analysis approach utilizes the symmetry condition both for locations near the nozzle and for locationa away from the nozzle to minimize the size of the finite element model and to make analysis simple when calculating the J-integral values at the crack tip. In other words, the nozzle is not included in the finite element model. However, in reality, the symmetric condition is not applicable for the pipe-nozzle interface location. Because the pipe-nozzle interface location is asymmetric due to different stiffenss of the pipe and nozzle(both material and dimensions). The simplified analysis approach for pipe-nozzle interface locaiton is too conservative for a smaller diameter piping. In tlhis paper, various analyses are performed for the range of materials and crack sizes to evaluate the nozzle effect for a LBB anlaysis. This paper presents methodology for developing the piping evaluaiton diagram at the pipe-nozzle interface location.

• 동아시아식생활학회지
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• 제10권5호
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• pp.411-418
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• 2000

The purpose of this study was to investigate the sensory and mechanical characteristics of mayonnaise containing various levels of green tea powder The highest viscosity of mayonnaise was obtained at the green tea powder concentration of 0.5% The emulsion, stability was increased with the addition of green tea powder. In the sensory evaluation, overall acceptabilty appeared to be the highest when 0.1% of green tea powder was added. There was a significant difference between the samples (P<.05) In terms of change in color, the values of L, a, b, and ΔE decreased as the amount of green tea powder increased. In the measurement of the texture, the hardness of mayonnaise was highest in the control of green tea powder, and the springiness appeared to be higher in the mayonnaise with 0.1% of green tea powder. The odor acceptabilty in the sensory evaluation showed a negative correlation with the values of gumminess in the mechanical characteristics. The subjective parameters that affect overall quality on sensory evaluation were determined by, and they were odor acceptabilty, after taste, oily taste, sour odor. sweet taste. egg odor, color acceptabilty, and salty taste. These results showed that mayonnaise made with 0.1% green tea powder, salad oil 474.5ml. egg golk 85g, sugar l0g, salt 7g, and vinegar 23m1 with the addition of 0.6g green tea powder was the most effective compared with other treatments.