• 열처리공학회지
• /
• 제16권4호
• /
• pp.211-215
• /
• 2003

In this work, a new way of measuring the volume fraction of e martensite in Fe-based alloys has been proposed. Since the specific volume of ${\varepsilon}$ martensite, depending on alloy composition, is smaller than that of austenite i.e ${\gamma}$ phase, volume expansion takes place during ${\varepsilon}{\rightarrow}{\gamma}$ reverse transformation. As the amount of the volume expansion is proportional to the product of specific volume difference times the volume fraction of ${\varepsilon}$ martensite, the volume fraction of ${\varepsilon}$ martensite can be calculated by measuring the volume expansion and the specific volume difference. Such a relationship was confirmed in Fe-21Mn and Fe-32Mn-6Si alloys which undergo ${\gamma}{\rightarrow}{\varepsilon}$ martensitic transformation on cooling and by cold rolling, respectively. It was also found that the former has isotropic ${\varepsilon}$ martensite while the latter has anisotropic ${\varepsilon}$ martensite.

• Korean Membrane Journal
• /
• 제1권1호
• /
• pp.8-24
• /
• 1999

free volume in polymers is defined as the difference of the specific volume and the volume which is not available for the particular molecular motion which is responsible or the process that is considered . Relations between free volume and viscosity free volume and diffusion coefficient are pre-sented both in the case of simple low molecular weight liquids and in the case of polymers. Molecular models and free volume models are reminded starting from the equilibrium state equation of Simha and Somcynski. The non equilibrium situations of specific volume of glass polymers below Tg are shown introducing different relaxation volume equations which involve different material's parameters and con-cept of the fictitious temperature. The diffusivity equations of Vrentas and Duda are introduced both for the glassy and rubbery states. The possibility of introducing time relaxation functions is also suggested. The importance of finding experimental evidences of the free volume is stressed. highlights of the free volume measurement methods are given in particular as to dilatometry photocromy fluorescence electron spin resonance small angle X-ray scattering positron annihilation spectroscopy.

• 생물정신의학
• /
• 제25권3호
• /
• pp.60-71
• /
• 2018

Objectives A growing body of evidence has suggested that morphologic changes in cerebellum may be implicated with pathophysiology of major depressive disorder (MDD). The aim of this study is to investigate a difference in the volume and cortical thickness of the specific region of cerebellum between patients with MDD and healthy controls (HC). Methods A total of 127 patients with MDD and 105 HC participated in this study and underwent T1-weighted structural magnetic resonance imaging. We analyzed volume and cortical thickness of each twelve cerebellum regions divided by left and right and the volume and cortical thickness of the whole cerebellum from T1-weigted image of participants. One-way analysis of covariance was used to investigate the volume and cortical thickness difference of total and specific regions between two groups adjusting for age, gender, medication, and total intracranial cavity volume. Results We found that the patients with MDD had significantly greater volume in the left cerebellum lobule III region [false discovery rate (FDR)-corrected p = 0.034] compared to HC. Also, our findings indicate that cortical thickness of left lobule VIIB (FDR-corrected p = 0.032) and lobule VIIIB (FDR-corrected p = 0.032) are significantly thinner in the patients with MDD compared with the HC. No significant volume and cortical thickness differences were observed in other sub-regions of the cerebellum. The volumes and cortical thickness of whole cerebellum between patients with MDD and HC did not differ significantly. Conclusions We observed the region-specific volume and cortical thickness difference in cerebellum between the patients with MDD and HC. The results of our study implicate that the information about structural alterations in cerebellum with further replicative studies might provide a stepping stone toward a specific marker to diagnose MDD.

• 동아시아식생활학회지
• /
• 제20권5호
• /
• pp.727-734
• /
• 2010

As the blueberry content in batter increased, the pH of batter decreased According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0% 10% and 15% blueberry, while each 15% 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with $7.12{\pm}0.67$. In terms of flavor, the content of 20% also showed highest figures among all samples with $7.16{\pm}0.62$ (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.

• 한국식품조리과학회지
• /
• 제15권4호
• /
• pp.377-381
• /
• 1999

This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way 150% at 0.45, 200% at 0.35, 250% at 0.45, The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in th same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at 150%, 0.35 at 200% and 0.35 at 250%.

• 한국정보과학회논문지:시스템및이론
• /
• 제27권7호
• /
• pp.629-638
• /
• 2000

단일 볼륨랜더링과 다중 볼륨랜더링의 가장 큰 차이점은 데이타 혼합방법으로 본 논문에서는 특정 볼륨을 표면수준에 따라 선택적으로 빠르게 가시화하는 선택적 랜더링방법과 다중 볼륨을 위한 데이타 혼합방법을 제안한다. 선택적 랜더링방법은 관심부위를 구성하는 외곽선으로부터 최소거리를 결정하는 거리변환을 통하여 거리변환볼륨을 생성하고 이를 랜더링하는 방법이며, 다중 볼륨을 위한 데이타 혼합방 법은 명암도 가중치 방법, 불투병도 가중치 방법, 깊이 정보를 고려한 불투병도 가중치 방법을 이용하여 여러 개의 볼륨을 혼합하는 방법이다. 실험 결과로는 EBCT 가슴부위 영상에 선택적 랜더링방법을 적용하여 생성한 좌심실, 우심실 영상을 제시하며, 가슴부위 볼륨과 좌심실 볼륨 또는 우심실 볼륨에 세 가지 다른 혼합방법을 적용하여 얻은 혼합 영상을 제시한다. 본 제안방법은 거리변환볼륨을 사용함으로써 표면수준에 따라 특정 볼륨을 가시화하고 가시화 시간을 가속화시킬 수 있으며, 데이타 혼합을 통하여 단일 볼륨랜더링 한계를 극복하여 동일 공간 상에 다중 영상을 함께 표현함으로써 복잡한 형태로부터 관심부위의 형태와 상대적 관계를 효과적으로 나타낼 수 있다.

• 대한기계학회논문집B
• /
• 제37권8호
• /
• pp.733-741
• /
• 2013

본 논문은 대형 상용기관을 모사한 정적연소실에서 매립지 가스의 연소 특성에 대한 복수의 논문 중 첫 논문으로, 연소특성을 연소화학양론 및 열역학적 측면에서 분석하고 이를 실험 결과와 비교하였다. 연소화학양론 및 열역학적 분석에서 연료조성과 당량비에 따라 기연가스의 조성이 변화하고 이에따라 정적비열이 변화하여 동일 발열량에 최종압력은 변화하며, 이것은 실제 연소압력 측정결과와 대체로 일치한다. 연료조성과 당량비에 따른 상대적 압력변화 및 연소기간도 분석결과와 실험결과가 경향상 일치한다. 분석과 실험 결과 사이의 차이는 열전달량의 차이에 기인한 온도저하 및 이에 따른 정적비열의 변화가 주요 원인이며, 연소실 체적과 점화위치도 연소기간과 온도에 큰 영향을 준다. 최종적으로 정적연소에서 연료변환효율은 메탄 분율이 작을수록 그리고 당량비 0.8 ~ 0.9 사이에서 최대가 되며, 이러한 연료변환효율의 증가는 실물기관에서 비열비 감소의 효과를 상쇄하고 남으므로 순수 메탄보다 LFG의 연소가 효율 면에서 유리하다.

• Clinical and Experimental Pediatrics
• /
• 제63권12호
• /
• pp.491-498
• /
• 2020

Background: Renal size is an important indicator in the diagnosis of renal diseases and urinary tract infections in children. Purpose: The purpose of this study is twofold. First, it aimed to measure the renal length and calculate the renal volume of normal Thai children using 2-dimensional ultrasonography (2D-US) and study their correlations with somatic parameters. Second, it aimed to compare the age-specific renal size of normal Thai children with the published data of their Western and Chinese counterparts. Methods: A total of 321 children (150 boys, 171 girls; age, 6-15 years) with a normal renal profile were prospectively recruited. All subjects underwent 2D-US by an experienced pediatric radiologist and the renal length, width, and depth were measured. Renal volume was calculated using the ellipsoid formula as recommended. The data were compared between the left and right kidneys, the sexes, and various somatic parameters. The age-specific renal lengths were compared using a nomogram derived from a Western cohort that is currently referred by many Thailand hospitals, while the renal volumes were compared with the published data of a Chinese cohort. Results: No statistically significant difference (P<0.05) was found between sexes or the right and left kidneys. The renal sizes had strong correlations with height, weight, body surface area, and age but not with body mass index. The renal length of the Thai children was moderately correlated (r=0.59) with that of the Western cohort, while the age-specific renal volume was significantly smaller (P<0.05) than that of the Chinese children. Conclusion: Therefore, we concluded that the age-specific renal length and volume obtained by 2D-US would vary between children in different regions and may not be suitably used as an international standard for diagnosis, although further studies may be needed to confirm our findings.

• Imaging Science in Dentistry
• /
• 제30권1호
• /
• pp.63-70
• /
• 2000

Purpose: To propose a standard value for the maxillary sinus volume of a normal Korean adult by measuring the width and height of the sinus and analyzing their correlation and the difference of the sinus size respectively between sexes, and on the right and left sides. Materials and Methods: Fifty-two (95 maxillary sinuses) out of 20 years or over aged patients who had taken CT in the Department of Dental Radiology, Yonsei University, Dental Hospital, between February 1997 and July 1999 who were no specific symptom, prominent bony septa, pathosis, clinical asymmetry and history of surgery in the maxillary sinus were retrospectively analyzed. Results: The mean transverse width, antero-posterior width, height and volume of the normal Korean adult's maxillary sinuses were 28.33 mm, 39.69 mm, 46.60 mm and 21.90 cm³, respectively. There was a significant sex difference in the sinus volume (p>0.05). In the mean antero-posterior width, height and volume of the sinus, no significant difference was observed between both sides. All four measurements showed a significant correlation between both sides (p>0.0001). The widths and height of the sinus all showed a significant correlation with the sinus volume (p>0.0001). Conclusion : In the Korean normal adult's maxillary sinus, males tended to be larger than females. Except for the transverse width, all of the measurements showed no significant difference between the right and left side, but significant correlations in the four measurements between both sides were observed. Thus, the overgrowth or undergrowth in the unilateral maxillary sinus may suggest a certain pathosis or developmental abnormalities in the maxillary sinus.

• 동아시아식생활학회지
• /
• 제21권6호
• /
• pp.863-870
• /
• 2011

In this study, muffins containing Bokbunja, popularly known as a psychological activator and functional material, was made, and its preference levels and qualitative characteristics were evaluated. We measured the height and weight of muffins containing Bokbunja powder. Height decreased when the volume of Bokbunja powder increased (p<0.001). When weight was measured, there was no meaningful difference between the samples, although the Bokbunja powder-containing samples were heavier than the samples not containing Bokbunja powder. When we measured the weight and specific volume of the muffins containing Bokbunja powder, the specific volume decreased when the amount of Bokbunja powder increased (p<0.001). The moisture and pH levels of the muffins not containing Bokbunja powder were 17.04% and pH 8.59, respectively. As the volume of Bokbunja powder increased, the moisture level of Bokbunja muffin increased while the pH decreased, and there was a significant difference (p<0.001). As a result of measuring the colors of muffins, the brightness of the muffins containing Bokbunja powder decreased, and the muffins showed decreased yellowness index and increased redness. In measuring the texture of Bokbunja muffins, hardness decreased as the volume of Bokbunja power increased (p<0.001). Further, springness of the muffins decreased as the volume of Bokbunja powder increased, and there was a significant difference (p<0.001). The chewiness of the muffins not containing Bokbunja powder was higher than any other muffin sample, and there was a significant difference between the samples (p<0.001). Further, the cohesiveness of the decreased as the volume of Bokbunja powder increased (p<0.001). Bokbunja muffins showed a lower gumminess index than those not containing Bokbunja powder (p< 0.05). When the sensual qualities of the muffins were measured, the color, flavor, taste, and softness of all of the samples showed significant differences (p<0.001), and the muffins containing 8% Bokbunja powder showed the highest sensual quality indexes. When the general preference level for the muffins was measured, the muffins containing 8% Bokbunja powder showed the highest index, 7.03${\pm}$0.96. Based on this result, the ideal volume of Bokbunja powder when making muffins is 8%.