• Transactions of the Korean Society of Automotive Engineers
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• v.5 no.2
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• pp.87-93
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• 1997

The bonding strength evaluation of light weight materials for electrical vehicle applications has been performed through single lap joint tests in which the design parameters such as fillet, joint style, adherend, bonding overlap length,bonding thickness, and environmental condition(soaking time in $25^{\circ}C$ water) are considered. It is experimentally oberved that lap shear strength of joint increases for higher fillet height, longer overlap length, and thinner bonding layer thickness. Al-Al adherend combination shows much higher lap shear strength than AL-FRP and FRP-FRP adherend combinations. Riveting at adhesive bonded joint of AL-AL adherend combination makes lap shear strength decrease. Effect of soaking time on lap shear strength is negligible.

• Journal of the Korean Ceramic Society
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• v.20 no.3
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• pp.217-226
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• 1983

Adquate amount of calcia was added to the regent-grade Zirconia body. Here the amount and the form of calcia were 7-21 mol% and regent-grade calcium cabonate respectively. The specimens were fired at 175$0^{\circ}C$ for 0, 3, 5 and 7 hours respectively. The phase Strength X-ray diffraction analysis and Scaning electron microscopy. The results were as follows (1) As the additive amount of calcia was increased the firing linear shrinkage apparent density compressive strength and modulus of rupture decreased but the apparent porosity increased. (2) The specimens soaked and containing calcia displayed the grain growth. (3) Monoclinic and cubic zirconia were seen in the sepcimens containing 7 mol% calcia. When without soaking the specimens containing 7-10 mol% calcia had the volume change by monoclinic$\rightleftharpoons$tetragonal transformation. (4) The lattice parameter increased according as the calcia additive was increased. The specimens containing above 19mol% calcia had the costant lattice parameter. The value of that was from 5.1264 to 5.1396 $\AA$ in the case of 7 hours soaking.

• Proceedings of the Membrane Society of Korea Conference
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• 1995.04a
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• pp.58-59
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• 1995

기체 분리용 무기분리막은 고분자막과 비교하여 열 및 구조적 안정성이 우수하므로, 석탄가스화반응 혼합기체중의 기체분리 등 고온 또는 고압공정에 적합한 분리방법으로서 주목되고 있다. 기체의 분리를 위한 무기재료막은 크게 다공성막과 비다공성막으로 나눌 수 있으며, 이 중 비기공 성막의 경우 높은 선택도를 가지나 투과도가 낮아 경제성이 떨어지는 것으로 평가되고 있다. 한편, 기존의 다공성막의 경우 투과도는 높으나 기체의 분리가 혼합기체중 각 기체의 분자량의 차이에 의존하는 Knudsen 확산에 제한되는 낮은 선택도를 갖는 단점이 있다. 따라서 다공성막의 기공을 특정기체의 선택도가 우수한 촉매물질등으로 개선하여 비기공성막에 비해 우수한 투과도를 갖고, 기공성막에 비해 향상된 선택도를 보이는 복합막의 연구가 활발히 추진되고 이\ulcorner. 본 연구는 솔젤법에 의해 제조된 팔라듐 함침 알루미나 지지막의 기공을 침투$\cdot$증착(Soaking and Vapor-deposition)법에 의해 개선하여 기체의 투과도를 높게 유지하면서 수소의 선택성을 향상시키는 것을 목적으로 하였다.

• Herbal Formula Science
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• v.7 no.1
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• pp.77-87
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• 1999

We studied medicinal theory on processing drugs of Wang-Ang. Wang-Ang used various methods of medicinal processing. He used such as soaking(浸), maceration(泡), washing(洗), elutriation(淘), mixing together(拌), refining powder with water(水飛) and floating(水漂) in medicinal processing with water. He used such as making hot(?), roasting in ashes(?), stir-frying with liquid(炙), parching(炒), heating(燒), baking(焙), stirring-baking(?) and distilling(煉) in medicinal processing with fire. He used such as steaming(蒸), boiling(煮), making hot and soaking(??) in medicinal processing with water and fire. And He used such as cooking(熟), making drugs into gelatin(制膠), making drugs into frostlike powder(制霜法), making drugs into bead(制珠), fermentation(生衣) and compound medicinal processing(複制法).

• Asian Journal of Turfgrass Science
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• v.13 no.4
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• pp.213-222
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• 1999

The toxic effects of four pesticides on the entomopathogenic nematodes. Heterorhabditis bacteriophora NC strain, Steinernema glaseri NC and Dongrae strain were tested by checking the mortality of infective juveniles(Ijs) in aqueous solution of pesticide. Mortality of Ijs was influenced by pesticide and concentration and soaking time. The herbicide alachlor and insecticide fenitrothion were toxic to Ijc of three entomopathogenic nematodes. But, the fungicides mepronil and tolclofos-methyl were nontoxic to Ijs. Tolclofos-methyl showed significantly very week toxicity at 28 days after soaking for S. glaseri NC strain. H. bacteriophora NC strain was more highly sensitive to high temperature condition then were the other nematodes.

• Journal of the Korean Ceramic Society
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• v.27 no.5
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• pp.597-604
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• 1990

In Cubic ZrO2 crystal growth by Skull method, it was examined on effect of homonization on melt as keeping ZrO2(90mol%)-Y2O3(10mol%) melt with 1hr, 2hr, 4hrs, 8hrs, 16hrs, respectively. The optimum homonizing condition in this system was obtained by the examination between quality of grown crystals and soaking time of melt. It was obtained that the lower quality crystal could be produced in the longer holding melt than the optimum soaking time of melt in spite of the supposedly well homonized state, because the melt stability is sensibly dependent on the convective state of melt in skull method (cold crucible process).

• Mass Spectrometry Letters
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• v.12 no.3
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• pp.106-111
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• 2021

Several pretreatment methods have been developed to reduce the inorganic arsenic, which is known to be highly harmful to humans, among various arsenic species present in hijiki and rice. The pretreatment methods were selected and developed as methods that can be non-harmful even after treatment and easily applied. Hijiki was applied by two methods. One was soaking in water at room temperature for various durations and the other was boiling of it in water for a short period of time. Rice was soaked in water with different rice-to-water ratios for various durations. The most effective method that reduced the inorganic arsenic in hijiki was to repeat parboiling for 5 minutes twice, which led to 79% reduction of the inorganic arsenic in it. In the case of rice, soaking for 24 hours at the ratio of 1:5 (rice:water) resulted in 51% reduction of inorganic arsenic in rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 1990.05a
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• pp.58-59
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• 1990

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.11a
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• pp.72-72
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• 2009

본 연구에서는 Photoconductor materials 기반의 평판형 X-ray Detector film 제작에 관한 연구를 수행하였다. 기존의 광도전성 물질로 사용되어 오던 비정질 셀레늄(Amorphous seleinum; a-Se) 기반의 디지털 방사선 검출기 보다 높은 신호 및 동작 특성을 가지는 Mercury Iodide(HgI2)와 열적, 전기적 특성이 안정적이며, 소자의 동작특성이 우수한 Lead Oxide(PbO) 기반의 X-ray Detector film의 개발에 있어서 각각 HgI2 및 PbO 두 물질 층을 적정비율에 맞추어 제작함으로써 최적의 X-ray Detector를 구현하고자 하였다. 이는 빠른 영상획득을 통해 기존의 방식이 가지는 문제점을 해결하고 의료기기 디지털화를 구현할 수 있는 차세대 시스템을 개발하고자 하는 것이다. 본 연구에서는 기존의 진공증착법의 두꺼운 대면적 필름의 제조가 어려운 문제점을 해결하고자 Particle In Binder method(PIB) 방법을 이용하여 $3"{\times}3"$사이즈의 두께 $200{\mu}m$의 다결정의 Photoconductor 필름을 제조하여 전기적 특성을 평가하였다. 제작된 필름의 전기적 특성을 dark current, X-선 sensitivity와 SNR(Signal to -Noise Rate) 등을 측정하여 정량적으로 평가 하였다. 기준 실험으로 진행한 DG 2.1 바인더를 사용한 single-HgI2 층에서 보다 높은 sensitivity 값을 보였지만 높은 dark current로 인해 SNR이 떨어지는 결과를 볼 수 있었다. 본 연구에서 제시하는 두 Photoconductor material의 Soaking method를 이용한 실험에서는 single-HgI2에 해당하는 높은 sensitivity 및 저감된 dark current로 인해 높은 SNR 값을 획득하였다. 하지만 습도와 같은 주변 환경에 의한 재현성 문제로 인한 신호값의 불안정성에 대한 문제점도 남아 있으므로, 차후 최적화된 material 제작 공정을 위한 연구가 꾸준히 진행 되어져야 할 것이다.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.490-497
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• 1991

Kongjaban (a Korean-style seasoned black soybean) prepared under various conditions such as different soaking temperatures and time, cooking rate, and amounts of sugar and soy sauce was investigated with respect to its physical and sensory qualities. Soaking soybeans in water at $20^{\circ}C$ and $60^{\circ}C$ prior to heating decreased the hardness, degree of browning and saltiness of kongjaban, regardless of soaking temperature. As the cooking time after addition of sugar and soy sauce increased, the degree of browning, saltiness and hardness of kongjaban increased markedly. The amount of sugar and soy sauce did not make a distinct difference in its physical properties whereas its hardness increased slightly with increasing sugar amount. According to the sensory evaluation, the color, hardness and saltiness of kongjaban significantly increased with increasing cooking time. Color, hardness and sweetness increased as the amount of sugar increased whereas the amount of soy sauce did not affect the sensory characteristics except for saltiness.