• Proceedings of the KSME Conference
• /
• 2000.04a
• /
• pp.803-808
• /
• 2000

This thesis studied whether friction welding of SPSS, localized torsion bar material could be accomplished or not. And then optimum welding conditions were examined and leaded through tensile, impact, torsion and hardness test after postweld heat treatment of the actual field condition. Obtained results were as follows; Linear relationship was existed between heating time and total upset, and a quadratic equation model could be made between tensile strength and heating time. Optimum welding conditions with fine structure were as follows in case total upset(U)=8.5mm; the number of rotations(n)=2,000 rpm, heating pressure($p_1$)=80MPa, upset pressure($p_2$)=200MPa, heating time($t_1$)=4sec, upset time($t_2$)=3 sec.

• Transactions of Materials Processing
• /
• v.19 no.4
• /
• pp.203-209
• /
• 2010

In the hot press forming process (HPF), a martensitic structure is obtained by controlling the cooling rate when cooling a boron sheet that is heated up to over $900^{\circ}C$. The HPF process has various advantages such as the improvement in formability and material properties and minimal spring back of the deformed materials. The factors related to the cooling rate depend on the heat transfer characteristics between heated materials and dies. Therefore, in this study, the cooling rate is controlled by adjusting the heat transfer coefficient of the material at the pressing process. And, the mechanical properties and microstructure of the deformed material is demonstrated during the HPF process where cold dies are used to form the heated steel plate. This is achieved by varying the major forming conditions that control the cooling rate regarded as the most important process parameter.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.3
• /
• pp.423-432
• /
• 2010

In order to streamline bread making process that is time-consuming in regard to the characteristics of process, this study focused on microwave irradiation to dough and raising its temperature to monitor potential variations of dough properties and bread quality, and also examined optimum irradiation time to deduce effective ways for streamlining bread making process. According to analyze dough properties depending on microwave irradiation time, it was found that microwave heat (MWH) 2 showed the highest specific volume and oven spring of all and the lowest hardness (i.e. the highest softness). Moreover, MWH 2 scored the highest points in overall preference under sensory characteristics. As a result, it found that 80-second heating of 700 g bread dough, when exposed to microwave irradiation, contributed to the highest quality of bread.

• Journal of the Korean Society of Safety
• /
• v.16 no.3
• /
• pp.19-25
• /
• 2001

The friction-welding SM25C is a substitute for the suing steel that is utilized in the machinery, airplane, and automobile, ok. This substitution would provide reduction of material and weight of welding parts. From the result we found that the strength of the friction welded joint was 529-617MPa and the toughness 1.2 times higher than that of the base metal. The optimal condition of friction welding was found as follows : n=2000rpm, $P_1$=68㎫, $P_2$=137MPa, $t_2$=2sec, $t_1$=2-4sec, Considering the strength, the hardness, and the reduction of area in the friction welding, the fiction welding using SUP9A and SM25C was found to cause no problem in on-the-job application.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2022.11a
• /
• pp.129-130
• /
• 2022

This study is conducted to identify improvements in the setting time estimation system through the Mock-up test of the finishing automation system and the setting estimation system. As a result of the study, it is necessary to adjust the spring strength of the setting time estimator and the diameter and length of the estimation needle so that the value of the hardness can be measured from 15HD to around 40HD.

• Korean Journal of Food Science and Technology
• /
• v.34 no.5
• /
• pp.846-855
• /
• 2002

Several soft white spring and winter wheat cultivars were evaluated by analyzing physicochemical properties such as Single Kernel Characterization System (SKCS), milling properties, Rapid Visco-Analyzer (RVA), mixograph pattern, and sugar-snap cookie-making potentialities. Results of SKCS revealed kernel hardness had a positive correlation coefficient with test weight $(r=0.497^{*})$ and near-infrared reflectance (NIR) hardness $(r=0.495^{*})$. SKCS kernel weight had a significantly high correlation of $r=0.942^{**}$ with SKCS kernel size. The test weight had significantly high correlations with straight-grade flour yield $(r=0.720^{**})$, break flour yield $(r=0.490^{*})$, flour ash content $(r=-0.781^{**})$, and milling score $(r=0.838^{**})$. The average RVA peak viscosity of the soft white winter wheat was higher (195.1 unit) than the soft white winter wheat varieties (135.7 unit). A correlation was found between RVA peak viscosity and swelling volume. Significant correlation coefficients were obtained among cookie properties, milling properties, protein content, and mixograph absorption. The cookie top grain score had a correlation coefficient of $r=0.447^{*}$ with swelling volume.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.15 no.1
• /
• pp.73-79
• /
• 1995

A simple conservation technique baled silage making of selected froage materials was discussed in Suwon and in Muan county during 1991 - 1992. Eleven species of forage crops and pasture grasses(maize. sorghum, pearl millet, barnyardgrass, rye, barley, spring oat, Italian ryegrass, orchardgrass, alfalfa and grass-legume pasture mixtures) were harvested at different growth stage from young plant to maturity and baled in a self constructed square baling chamber, and wrapped in a 0.05mm thick polyethylene plastic film. Each bales measured by 90cm long, 60cm wide and 50cm height and weighted between 15~20kg in dry matter basis. physio-molphologcal characteristics of the plants, leaf weight ratio(LWR), leaf area ratio(LAR), stalk ratio (SR), stalk hardness(SH) and other growth parameters, were analysed and were used as a parameter to evaluate the suitability of materials for baling. Italian ryegrass including orchardgrass, alfalfa and pasture mixtures produced high quality baled silage. Silage quality point(F1ieg-point) of Italian ryegrass was improved from 63 point in crushed custom silage to 75 piont in baled silage. Meterial of grass-legume pasture mixtures showed 55 point in crushed silage and 67 point in baled silage. Fodder rye, barley, spring oat and barnyardgrass were also evaluated as a good materials for baled silage making. On the other hand, meize including sorghum and peral millet were evaluated as a not suitable materals for baling due to its high value of SR and SH. Quality of maize was excellent with 88 point in clushed silage and medium with 47 point in baled silage making.

• Journal of Plant Biology
• /
• v.11 no.4
• /
• pp.1-8
• /
• 1968

The persent paper discusses the relation between water pollution and aquatic organisms resulted from the study of the water quality and the kinds of algea and aquatic insects both of the An-yang River from Mt. Kwan-ak to the Han River and of the Kock-neung River from Mt. Puk-han to the Han River during the spring of 1965 and 1966. According to the change of water quality, the An-yang River might be divided into three areas. In the first area, from Mt. Kwan-ak to near An-yang town, water quality is not so polluted that may aquatic organisms such as Anisogamarus ryotoensis, Epeorus, Cambaroides, Zygnem, Batrachospermum moniliform, Draparnaldia glomerata are found. In the second area where water is polluted by the inflow of sewerage water from An-yang town, the concentration of chloride, COD, ammonia-N, nitrate-N, alkali degree increased. Therefore, few aquatic insects and algea are found. In the third area, it is much polluted by the industrial sewerage water frojm Yeong-dong-po; and so the aquatic organisms that indicate strong pollution such as Oscillatoria, Euglena, Tubifex are found in this area. It is also significant that the Nereis japonica that indicates the pollution of brackish water is discorved in the some area. In the case of the Kock-neung River, however, it is not clearly divided into areas, as in the case of the An-yang Riber, according to the pollution of water; but because of villages and towns along the river the gradual pollution of water; but because of villages and towns along the river the gradual pollution of water is observed and accordingly, a considerable change in aquatic organisms is also found in this river. In the area near II-yeung town, for instance, the concentration of the chloride, hardness, nitrite, nitrate is very low, and ammonia-N is not detected; and accordingly the aquatic insects that generally inhabit in mountain stream, such as Anisogamarus ryotoensis, Cambaroides, Epeorus, Thraubs, Hydropsyche are found here. In the down stream of the river, from Kock-chon, the quality of water is considerably polluted and fine sands are found laid on the bottom of the stream; therefore, the aquatic insects are very few, but the algea such as Navicula, Pleusigma, Oscillatoria that indicate water pollution are found in this area.

• Food Science and Preservation
• /
• v.7 no.4
• /
• pp.343-348
• /
• 2000

Characteristics of major suing Chinese cabbage cultivars in Korea, Norangbom(Nor), Gonaenggiyeurum(Gon), Maereuk (Mae) and Housekumgarak (Hou), and their qualities of Kimchies were investigated. Mean weight of the cabbages was in the range of 1.39∼2.40 kg, and was higher Gon, Mae, Nor, Hou in order. Leaves number was Gon 45, Nor 56, Mae 59 and Hou 56 pieces. Sensory taste of raw Chinese cabbage was best in Nor. Decreasing rate of gumminess and chewiness by salting was the highest in Gon and the lowest in Nor. fermentation of Gon and Nor-Kimchi were faster than Mae and Hou-Kimchi. Amount of gas formation during fermentation was the highest in Mae-Kimchi and lowest in Nor-Kimchi. Decreasing rate of AIS was the fastest in Mae-Kimchi and the latest in Hou-Kimchi. Hardness and gumminess of Kimchi fermented for 21 days were to be ordered Mae-Kimchi, Hou-kimchi, Gon-Kimchi and Nor-Kimchi. Overall acceptability by the sensory test was good in Nor- and Hou-Kimchi.

• Food Science and Preservation
• /
• v.21 no.4
• /
• pp.512-519
• /
• 2014

This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.