• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.85-91
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• 2021

The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L⁎ values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L⁎ values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.373-376
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• 2008

The objective of this study is to investigate the properties of fresh concrete with recycled fine aggregates. Three different kinds of fine aggregate with natural, high and low quality recycled aggregates were prepared. The concrete mixtures were produced with test parameters of replacement ratio of recycled fine aggregate. The properties of the fresh concrete were measured by means of slump and air content according to elapsed time. Quality control method to maintain the constant total mixing water for recycled aggregate concrete was suggested. The all concrete mixtures were produced with approximately the same slump on the job site after an hour. Test results indicated that compressive strength of the concrete mixtures with constant slump is not affected by the replacement ratio of recycled fine aggregate. Therefore, the practical way for the quality control of recycled aggregate concrete is to maintain the constant total mixing water.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.92-100
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• 2014

In this study, the physicochemical and sensory properties of glutinous rice kochujang added with germinated barley powder were periodically examined during storage at $20^{\circ}C$ for 40 days. The pH level of glutinous rice kochujang added with germinated barley powder increased gradually with a higher amount of germinated barley powder, whereas it gradually decreased during storage. On the other hand, acidity showed the opposite pattern. The salinity of samples decreased gradually with a higher amount of germinated barley powder. The L-, a and b-values of samples increased gradually with a higher amount of germinated barley powder, whereas they decreased gradually during storage. Amino nitrogen content of glutinouse rice kochujang increased gradually with a higher amount of germinated barley powder, whereas they increased gradually during storage. In the sensory evaluation, glutinous rice kochujang added with 5~10% germinated barley powder was superior in color, texture and overall preference. Therefore, addition of 5~10% germinated barley powder was optimum for improving kochujang quality.

• Journal of Welding and Joining
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• v.32 no.3
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• pp.1-10
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• 2014

The efficient application of any welding process depends on the understanding of associated process parameters influence on the weld quality. The weld quality includes the weld bead dimensions, temperature distribution, metallurgical phases and the mechanical properties. A detailed review on the experimental and numerical approaches to understand the parametric influence of a single wire submerged arc welding (SAW) and multi-wire SAW processes on the final weld quality is reported in two parts. The first part deals with the experimental approaches which explain the parametric influence on the weld bead dimensions, metallurgical phases and the mechanical properties of the SAW weldment. Furthermore, the studies related to statistical modeling of the present welding process are also discussed. The second part deals with the numerical approaches which focus on the conduction based, and heat transfer and fluid flow analysis based studies in the present welding process. The present paper is the first part.

• Journal of architectural history
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• v.23 no.6
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• pp.39-46
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• 2014

In this study, we evaluated the chemical and physical properties of structural steel, which is the most basic material for steel structures and reinforcement concrete structures in modern period. We theorized the technical data for the research of technical history of modern heritage structures by analyzing the product system and its quality control of structural steel used in modern historical heritages. The results of this study are as follow; first, the rounded bars were used in most of modern heritage structures. But in the case of Waegwan railroad bridge, the deformed bars were used in spit of not using in Japan after the great earthquake of Kantou. Second, the structural steel was good in terms of quality control, but It has brittle properties because it was not manufactured by heat treatment process.

• Journal of Digital Convergence
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• v.9 no.1
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• pp.115-124
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• 2011

The property of the mobile phone is taking important role to choose it. In the present situation, exploring, comparing and analyzing the important properties of regular mobile phone(feature phone) and smart phone are very meaningful study. Therefore, the survey was carried out to get the properties of feature phone and smart phone and analyze the difference of those phones. And proposed the important variables for customer satisfaction which must be given priority. The result showed that 'design' and 'Quality' are important to both mobile phone user groups. The problems with mobile phones currently in use were 'poor performance' to feature phone users and 'expensive charge' and 'poor A/S' to smart phone users. Two groups also showed significant difference with the customer satisfactions, and smart phone user group showed higher satisfaction. For smart phone user group, four factors are induced from the properties but 'Hardware Quality' (representing 'call Quality', 'A/S', 'Convenience to use', 'Battery life') and 'Design & Function'(representing 'Internet', 'Convergence Functions', 'Design, 'Color') have significant and positive effects on Customer Satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.463-471
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• 2004

The objectives of this study were to investigate quality characteristics of Yukwa which containing 0, 1, 3, 5% of safflower chemical properties showed that degree of expansion of Yukwa were decreased as the amount of safflower increased, while fat absorption increased. Fatty acid of Yukwa were increased as the amount of safflower increased. Sensory properties showed that cripsness of Yukwa were significant difference(P<.001) in the Yukwa with Safflower. L-value decreased by the addition of safflower, while a-value and yellowness increased. The mechanical properties showed that hardness and brittleness was the highest in the Yukwa with 5% safflower. Later 4 weeks and 6 weeks of storage, 3% and 5% safflower containing Yukwa showed decrease peroxide value and acid vale. respectively.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.05b
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• pp.145-148
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• 2005

Recently, because of the increase of management system about waste concrete and the policy of recycling promotion of government, the use of recycled aggregate is rapidly increasing nowadays. But, due to the poverty of quality and the lack of KS standard, the use of recycled fine aggregate is not active. Therefore, it was intended to compare and investigate effects which types of sand and replacement ratio of recycled fine aggregate. As the result of this study, in the case of the recycled replacement ratio of 25$\%$, fresh and engineering properties were higher than those of natural fing aggregates with the exception of durability. Also, because quality according to types of fine aggregate shows the difference between various properties, it was considered that the profound study for this result would be necessary.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.45 no.1
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• pp.81-85
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• 1996

Microwave dielectric properties of 0.15(B $a_{x}$S $r_{0.05}$)O-0.15(S $m_{2}$(1-y)N $d_{2y}$) $O_{3}$-0.7Ti $o_{2}$(x=o.9~0.1[mol.], y=6[m/o]) ceramics were investigated with BaO compositional ratio. Sintered density and resistivity of specimens were independent on the BaO compositional ratio. In the specimen with x=0.975[mol.], dielectric constant, quality factor and temperature coefficient of resonant frequency had good values of 76.52, 3001(at 3[GHz]) and +0.71[ppm/.ceg. C], respectively. By comparing with the stoichiometric compositions of 78.14, 2938(at 3[GHz])+14.19[ppm/.ceg. C], dielectric constant and quality factor showed similar properties, but the temperature coefficient of resonant frequency was highly improved. (author). refs., figs., tabs.s.s.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.11a
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• pp.405-408
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• 1997

The microwave dielectric properties of CuO and CdO addition of BiNbO$_4$ceramics were investigated. As the content of CdO increased, sintered density and quality factor is decreased. With increase in sintering temperature, the dielectric constant and quality factor is increased. In case of specimen sintered at 96$0^{\circ}C$ with 0.03 wt% CuO and CdO, the microwave dielectric properties obtained were dielectric constant of 41.2, quality factor (Q$\times$f) of 6, 500, temperature coefficient of resonant frequency of ppm/$^{\circ}C$.