• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.34 no.3
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• pp.93-100
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• 2006

Modern versions of supersonic jet fighter aircraft using a digital flight-by-wire flight control system design utilizes a control surface reconfiguration in order to guarantee the aircraft flight stability when a control surface is failed. The T-50 flight control laws are designed such that the surface reconfiguration mode controls the aircraft using non-failed control surfaces when one of the control surfaces is failed. In this paper, linear analysis and HQS(Handling Quality Simulator) pilot simulations are performed to analyze the flight stability and handling quality when the surface reconfiguration mode is engaged for aircraft landing configuration. It is found that the aircraft flight stability and handling quality is satisfied to level 1 requirements when the T-50 flight control law is changed to the surface reconfiguration mode.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1044-1054
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• 2020

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)-non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)-and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.10a
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• pp.15-218
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• 1999

Concrete is the most generous, universal main structural material. There is active study for processing quality, stable quality mangement. Especially, strength is basic factor of evaluating stability of concrete building. Regaining required strength and homogeneity is very important to get self-stability in building to evaluate another characteristic. Concrete strength is important to the quality management. But, result of hardened concrete's quality test is hardly reflected to works immediately. When required strength is not enough, it could bring out safe problem, economic and administrative cost. It is pointed out that problems from strength evaluation, so early evaluation of concrete quality is required. From the trend that accelerating high quality concrete development, improving the method of quality test and early evaluation measure is urgent project. Throughout this report, it is suggested the method with use of microwave to evaluate 28-days concrete strength.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1292-1300
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• 2020

Objective: To explore feed resources capable of replacing regular poor-quality fodder, this study was conducted to evaluate the effects of additives on the fermentation quality, in vitro digestibility and aerobic stability of mulberry leaves silage. Methods: The mulberry leaves were ensiled either untreated (control) or treated with 1×10⁶ cfu/g fresh matter Lactobacillus plantarum (L), 1% glucose (G), 3% molasses (M), a combination of 1% glucose and Lactobacillus plantarum (L+G), and a combination of 3% molasses and Lactobacillus plantarum (L+M). The fermentation quality and chemical composition were analyzed after 7, 14, 30, and 60 d, respectively. The 60-d silages were subjected to an aerobic stability test and fermented with buffered rumen fluid to measure the digestibility. Results: Inoculating lactic acid bacteria (LAB) resulted in more rapid increase in lactic acid concentrations and decline in pH of mulberry leaves silage as compared control. Higher acetic acid and lower ethanol and ammonia nitrogen concentrations (p<0.05) were observed in the LAB-inoculated silages as opposed to control during ensiling. The LAB-inoculated silages contained lower water-soluble carbohydrates compared with control during the first 14 d of ensiling, and lower neutral detergent fibre (p<0.05) concentrations as compared with non-LAB inoculated silages. Adding molasses alone increased (p<0.05) the digestibility of dry matter (DM). The aerobic stability of mulberry leaves silage was increased by LAB inoculation, whereas decreased by adding glucose or molasses. Conclusion: The LAB inoculation improved fermentation quality and aerobic stability of mulberry leaves silage, while adding glucose or molasses failed to affect the fermentation and impaired the aerobic stability. Inoculating LAB alone is recommended for mulberry leaves especially when ensiled at a relatively high DM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• Journal of Korean Society for Quality Management
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• v.49 no.3
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• pp.255-268
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• 2021

Purpose: We sought to understand why a high-speed rotating projectile featuring a fuze-and-body assembly sometimes exhibited airburst, and we intended to improve the flight stability by eliminating airburst. Methods: We performed characteristic factor analysis, structural mechanics modeling, and dynamic modeling and simulation; and we scheduled firing tests to discover the cause of airburst. We used a step-by-step procedure to analyze the reliability function for selecting the bonding force standard that prevents airburst. Results: The 00MM high-speed rotating projectile features a fuze bonded to a body assembly; the bonding sometimes can break on firing. The resulting contact force, vibration and roll damping during flight generated yaw. Flight became unstable; fuze operation triggered an airburst. Our reliability test improved the bonding force standard (the force was increased). When the bonding force was at least the minimum required, a firing test revealed that airburst/flight instability disappeared. Conclusion: Analysis and identification of the causes of flight instability and airburst render military training safer and enhance combat power. Ammunition must perform as designed. Our method can be used to set standards that improve the performances of similar types of ammunition.

• Food Science and Preservation
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• v.10 no.1
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• pp.32-36
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• 2003

Quality stability of the dried layer Porphyra tenera depending on various light sources, water activities, packaging materials and storage temperatures were investigated by peroxide value and chlorophyll degradation. Major fatty acids of dried layer were 45.7％ eicosapentaenoic acid and 13.6% palmitic acid. Quality stability was increased in order of darkness, incandescent and fluorescent increased sharply with the decrease of water activity and temperature, and also improved by the packaging material with strong barriers of water vapor, oxygen and light.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.24 no.11
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• pp.1451-1456
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• 2020

Depending on the size and complexity of the game, interest in game quality control is increasing. The quality of the game can be evaluated through fun and stability tests, and the player's satisfaction varies greatly accordingly. For the quality control of the game, Fun QA is in charge of testing to increase the fun and give satisfaction to the players. In this study, we first looked at software quality improvement techniques and game QA work. And in order to improve game quality, we analyzed Fun QA, which is relatively unstructured compared to Technical QA, which is mainly responsible for stability testing. Based on this, the Fun QA process was proposed and an example of Fun QA design was presented using real games. It is expected that this study will be one of the pillars of the game quality management area pursuing quality improvement by guaranteeing fun. Furthermore, it is expected to help QA workers expand their work area.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.421-427
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• 2009

A mixture of three dietary medicinal herb extracts (MHE, mulberry leaf:Japanese honeysuckle:goldthread = 48.5: 48.5:3.0) was prepared as an additive of hen's feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three levels of MHE in the diet (0, 0.3, and 1%). Hens were fed for 6 wks and eggs were collected in the 6th week, and stored at $4^{\circ}C$ for 14 days to investigate the effect of MHE on the quality and oxidative stability of eggs. Internal quality of the egg including weight, shell color, albumen height, yolk color, shell weight, shell thickness, and Haugh units was not different among the dietary treatments. The oxidation stability of raw and cooked egg was determined by 2-thiobarbituric acid reactive substances (TBARS) value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2'-azinobis(3-ethylbenzonthianoline-6-sulfonic acid) ($ABTS^{+}$) radical reducing ability. Results indicated that TBARS value at day 0 and $ABTS^{+}$ radical reducing ability of eggs from hens fed MHE were higher than from the control group. However, DPPH radical scavenging activity showed no difference in both raw and cooked samples. Results of the present study indicate that dietary MHE may slightly enhance the oxidative stability of eggs.

• Journal of the Korea institute for structural maintenance and inspection
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• v.3 no.3
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• pp.195-202
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• 1999

This study present the stability of middle slabs directly supporting train loads in the subway station. According to results of Quality confirmation, mixing and curing conditions are good. But, when effects of hydration heat are analyzed, cracks seems to take place because tensile stress is higher than tensile strength in several points of middle slabs. It is found that vibration by train running don't have an effect on cracks in the structure. The structural analysis shows that there is no problem on the stability of structural body, but the design through 3-dimensional analysis is need to consider columns and opening specially in the subway station structures.