• Magazine of the Korean Society of Agricultural Engineers
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• v.14 no.3
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• pp.2677-2684
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• 1972

This study was carried out to search for an effect on strengths of a pozzolan and a high-early strength cements due to accelerating the initial setting and a rate of strength development at early age, and to obtain the effects applicable for structural construction works safety in the cold winter weather. The results of the study were as follows: 1. The early strength of high-early strength cement was higher than an ordinary portland cement(Type I). 2. High-early strength cement had a characteristic suitable for construction works in the cold weather due to the rate of acceleration of the eary strength. 3. When using pozzolan cements, a weight proportion should be considered in mix design since the pozzolan cement has a lower specific gravity than other portland cements. 4. It was desirable for the pozzolan cement to shorten the storage period since particles of the pozzolan cement was so fine that it was likely to weathering.

• Journal of Korea Multimedia Society
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• v.10 no.8
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• pp.958-966
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• 2007

In this paper, we implement a sound-enhanced MPEG-1 audio decoder on embedded OS Platform. Low bit rate lossy audio codecs such as MP3, OGG, and AAC for mitigating the problems in storage space and network bandwidth suffer a major common problem such as a loss of high frequency fidelity of audio signal. This high frequency loss will reproduce only a band-limited low-frequency part of audio in the standard CD-quality audio. In order to overcome this problem, we embedded a sound enhancement algorithm into the MPEG-1 audio decoder and then the algorithms optimized according to the characteristic of the MPEG-1 audio layer I, II, III were implemented on an embedded OS platform. From the experimental results with spectrum analysis and listening test, we confirm the superiority of the proposed system compared to the standard MPEG-1 audio decoder.

• The Transactions of the Korea Information Processing Society
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• v.4 no.12
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• pp.2971-2984
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• 1997

In this paper, we propose an efficient video block Placement scheme that utilize the current disk product that has MZR disk characteristic and users' skewed access pattern on VOD. Also, we evaluate its performance through simulation and modeling of VOD server. The basic placement rule is to place on MZR disks by LP, SHP methods according to the Zipf distribution of popularity. To verify the proposed scheme, we examined its performance on workstation with 2 MZR disks under varied skewed factors. The proposed placement scheme showed better response time than the random method. To extend proposed placement scheme to disk group, we analyzed the theoretical maximum numbers of concurrent users and the required buffer size per user. For performance parameters for the proposed scheme, we considered the disk head scheduling methods, the placement methods and the striping unit. The result of experiments showed that the proposed scheme was effective.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.238-246
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• 2009

The principal objective of this study was to develop a processed food using aged garlic. Pound cake samples were prepared with semi-solid aged garlic at levels of 0, 5, 10 and 15% ($25^{\circ}C$, 7 days). The pH of the batter prepared with the aged garlic ranged between 6.79 and 7.01 and the control pH was 7.21. The specific loaf volume of the pound cake prepared with the addition of 5~15% aged garlic decreased, from 2.78 to 2.51 cm3/g. The baking loss rate of the pound cake prepared with 0~15% added aged garlic also decreased by 6.91~6.42%. The lightness, redness, and yellowness values of the pound cake decreased with increases in the percentage of aged garlic. The adhesiveness, gumminess, and chewiness of the samples did not differ significantly with differing amounts of added aged garlic. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, however, was improved significantly via the addition of aged garlic. In the sensory evaluations, the pound cake prepared with 10% added aged garlic received higher acceptance scores for the properties of smell, taste, softness, moistness, adhesiveness and overall acceptability. Consequently, the optimal quality achieved in this set of experiments was with a pound cake to which 10% aged garlic had been added.

• The Journal of the Korea institute of electronic communication sciences
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• v.10 no.3
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• pp.341-347
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• 2015

This study aims to design a chief VDR(Voyage Data Recorder) system which is appropriate to small and medium sized vessels and also implement the data about marine communication devices, sensors, etc. to be stored or printed at the navigator when those data are connected to VDR through data communication between marine navigation and VDR which are based on serial communication or internet in order to prove efficiency of the marine navigator. Also, the design of VDR is intended to be small and light in order to expand to apply it to small and medium vessels, which enables to analyze causes of marine accidents precisely through its characteristic functions which are the same as those at "vehicle mounted black-box" (location of the car, image and voice storage) by which the same roles are played on land.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2011.05a
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• pp.589-592
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• 2011

In this paper, bidirectional DC-DC converter is designed to cover up defects of fuel cell generating system like as low dynamic characteristic, unstable output and lack of storage ability by using bidirectional DC-DC Converter and supercapacitor that available to charge & discharge quickly, high efficient at charge & discharge and semi-permanent. Operating efficiency has been analyzed through simulation and examination. According to these design and data, hybrid system has been made and operation test, evaluation and results evaluation have been performed.

• Journal of the Korea Convergence Society
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• v.11 no.7
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• pp.157-162
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• 2020

In recent years, laser induced graphene process have been intensively studied for eco-friendly electronic device such as flexible electronics or thin film based energy storage devices because of its simple and effective process. In order to increase the performance and efficiency of an electronic device using such a graphene patterned structure, it is essential to study an optimized laser patterning condition as small as possible linewidth while maintaining the graphene-specific 2-dimensional characteristics. In this study, we analyzed to find the optimal line pattern by using a Ti:sapphire femtosecond laser based photo-thermal reduction process. we tuned intensity and scanning speed of laser spot for generating effective graphene characteristic and minimum thermal effect. As a result, we demonstrated the reduced graphene pattern of 30㎛ in linewidth by using a focused laser beam of 18㎛ in diameter.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.239-251
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• 2012

This study was conducted to examine the physicochemical and sensory characteristics of teriyaki sauce added with jujube concentrate. Brix of teriyaki sauce groups added with jujube concentrate were higher than the control. Increased amount of jujube concentrate in the teriyaki sauce tended to increase the viscosity, lightness(L), redness(a) and yellowness(b) values while it tended to decrease pH, the salinity and free amino acid contents. In sensory evaluation, teriyaki sauce added with 20% jujube concentrate had excellent score in sensory preference. Total viable cells of teriyaki sauce by the storage period, not found in control and teriyaki sauce added with jujube. Based on the results, 20% should be recommended as the optimum level of jujube concentrate to be added for the preparation of teriyaki sauce.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.863-868
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• 2009

The drag reduction(DR) for Betaine+Amin and Xantan Gum as kinds of surfactant and Polyacrylamide as kinds of polymer solution according to the fluid velocity, temperature and surfactant concentration were compared experimentally. For this study, two kinds of experimental apparatus for short time and long time measurement were established. Each experimental appratus was equipped with hot water storage tanks, pumps, testing pipe network, flowmeter, two pressure gauges and data logging system was built for them. Results showed that Betaine+Amin and Xanthan Gum as kinds of surfactant had appeared optimal DR around 200-500 ppm and their DR tended to be decreased when flow velocity increased but Polyacrylamide as kinds of polymer solution showed the opposite trend to be increased when flow velocity increased. The both of them showed above 40% DR in the case of better condition by the short term measurement. But Polyacrylamide as kinds of polymer solution showed more degradation than Betaine+Amin and Xanthan Gum as kinds of surfactant by the long term measurement. As a result, Betaine+Amin and Xanthan Gum as kinds of surfactant showed better materials to use to the district heating system.

• Journal of Energy Engineering
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• v.23 no.4
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• pp.223-229
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• 2014

This study investigated the explosion characteristics of HCNG fuel using a simulation tool. The damage caused by the storage container explosion and vapor cloud explosion in a gas station was predicted. In case of an vapor cloud explosion in the HCNG station, 50~200kPa explosion pressure was predicted inside the station. When the cylinder explosion was occurred, in case of hydrogen, the measured influential distance of overpressure was 59m and radiant heat was 75m. In case of CNG, influential distance of overpressure was 89m and radiant heat was 144m would be estimated. In case of 30% HCNG that was blended with hydrogen and CNG, influential distance of overpressure was 81m and radiant heat was 130m were measured. The damage distance that explosive overpressure and radiant heat influenced CNG was seen as the highest. HCNG that was placed between CNG and hydrogen tended to be seen as more similar with CNG.