• Journal of Biosystems Engineering
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• 제25권6호
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• pp.511-516
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• 2000

The strength of the connecting joint of boxthorn(Lycium chinense Mill) fruits to tree twigs was determined experimentally at several pulling angles(0$^{\circ}$, 15$^{\circ}$, 30$^{\circ}$,45$^{\circ}$and 60$^{\circ}$) and at different harvesting seasons from August to November 1999 using an universal testing machine. The detachment force of mature fruits of boxthorn decreased as the pulling angle increased and varied with the harvesting season. The detachment force however did not gradually decreased as the harvesting season advanced due to difference of maturity of fruits from one harvesting season to another. Among three varieties of boxthron Cheongyang gugija Cheongyang native and Cheongyang ＃2, the maximum detachment force was 1.24 N at the pulling angle of zero degree. The highest detachment forve(1.29 N) of mature fruits of boxthorn appeared at the harvesting season of August, 1999.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2006년도 춘계학술대회 논문집
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• pp.507-508
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• 2006

It is well-known that the mechanical properties of MMT (montmorillonite) nanocomposites are better than those of conventional composites. One of problems in fabricating MMT nanocomposites is a dispersion of nanoparticles in the composites. In this study, tensile tests were performed using universal testing machine to determine the effect of clay reinforced on the MMT/epoxy nanocomposites. It was found that the elastic modulus of nanocomposites was higher than that of pure epoxy irrespective of surface modification. Because MMT clay hod Strain of nanocomposite as a result of reinforced effect

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2003년도 학술대회지
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• pp.388-394
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• 2003

This paper deals with a premature failure mechanism of deep grooved ball bearing for automobiles. A close examination of used bearings revealed that the premature failure could be arose by dents on the ball. Universal testing machine with specially designed tools is used to simulate the practical dents on the ball and test bearings are assembled with dented balls and new hearing components. The endurance test results showed that the dents on the balls were printed on the races and these phenomena come to premature failure.

• Structural Engineering and Mechanics
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• 제55권2호
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• pp.263-280
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• 2015

This paper describes a study of the collision of hard steel spheres against aluminium thin circular plates at speeds up to 140 m/s. The tests were monitored by a high speed camera and a chronoscope, which allowed the determination of the ballistic limit and the plate deformation pattern. Quasi-static material parameters were obtained from tests on a universal testing machine and dynamic mechanical characterization of two aluminium alloys were conducted in a split Hopkinson pressure bar. Using a damage model, the perforation of the plates was simulated by finite element analysis. Axisymmetric, shell and solid elements were employed with various parameters of the numerical analysis being thoroughly discussed, in special, the dynamic model parameters. A good agreement between experiments and the numerical analysis was obtained.

• International Journal of Naval Architecture and Ocean Engineering
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• 제7권1호
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• pp.41-55
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• 2015

This study is proposed a new hybrid mount having a moving-magnet type electromagnetic actuator to reduce the vibration transmitted from naval shipboard equipment to the structure of the ship's hull. Optimal design specifications are determined through experimental analysis. The detailed design of the hybrid mount is determined through several design steps with electromagnetic numerical analysis using Maxwell Software(S/W). The hybrid mount that combines a rubber mount and an electromagnetic actuator has a fail-safe function for shock resistance. The mount is fabricated and tested using a universal testing machine to evaluate the design specifications. Finally, numerical simulation of the hybrid mount is performed to confirm control performance and applicability.

• 대한가정학회지
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• 제23권3호
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• pp.63-73
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• 1985

This study was conducted to investigate the effects of fermentation time and the proportion of wheat flour to rice flour on Jeung-Pyun's texture. Textural characteristics were examined through sensory Evaluation and Instron Universal testing machine. The properties examined through sensory evaluation were grain, softness, sourness, chewiness and overall quality. Wigh Instron, hardness, cohesivenessm elasticity, gumminess and chewiness were measured. RESULTS : 1. Sensory evaluation data indicated that Jeung-Pyun containing 25% wheat flour and fermented 2 hrs were obtained higher scores than any other Jeug-Pyuns in the grain, softness and overall quality. 2. pHs of Jeung-pyundough and Jeung-Pyun containing 100% rice flour were lower than pHs of those with wheat flour added. 3. Volume of Jeung-Pyun increased as the proportion of wheat flour to rice flour and the length of fermentation time increased. 4. Instron measurement indicated that the hardness of Jeung-Pyun with 50% wheat flour added and 2hrs fermentation time was higher than of others.

• 대한가정학회지
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• 제31권4호
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• pp.193-200
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• 1993

This study was conducted to examine the effects of the level of salted shrimp on the characteristics of kimchi fermented at 2$0^{\circ}C$ for one day and then stored at 4$^{\circ}C$ for 3 or 6 days. The sensory characteristics, pH, total acidity and salt content of kimchi, prepared to have an equal intensity of salty taste, with three levels of salted shrimp and NaCl, were measured. Instron universal testing machine also was used to examine the firmness of kimchi. As the level of salted shrimp and storage periods increased, intensity of translucency, sour odor, carbonic mouthfeel, toughness and sour taste of kimchi increased while firmness and crispness decreased. There was no significant difference in pH among the kimchies. However, total acidity of kimchi increased as the level of salted shrimp increased and the storage period was extended.

• 한국식품영양과학회지
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• 제27권4호
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• pp.659-663
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• 1998

Mook is a traditional Korean food made from the sediment of mungbean, cowpea, buckwheat or acorn. The air-dried sediment of cowpea(6~9%, dry basis) was heated to 80~95$^{\circ}C$ by continuous(method A) or instantaneous(method B) heating method and held at that temperature for 20min and then cooled at 15$^{\circ}C$ for 3hrs. The optimum deformation rate for the measurements of hardness and cohesiveness of cowpea mook by Instron Universal Testing Machine was 55~65% by method A and 60~70% by method B. The hardness of mook made by method A was the highest at heating temperature of 9$0^{\circ}C$, whereas that by method B was linearly decreased as the heating temperature increased at all concentrations. The mook made by method B had higher cohesiveness than that by method A. The ratio of cohesiveness to hardness was also higher in mook made by method B.

• 대한안전경영과학회지
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• 제13권4호
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• pp.101-108
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• 2011

In this paper deals with strength of glass fiber reinforced plastics produced by shouting machine was investigated by universal testing instrument. We can obtain following results by performing the strength evaluation of polymer composite material according as varied environment temperature. The effect of environmental temperature on Strength properties was more sensitive in the weld specimen than parent. When changed environmental temperature, variation of strength in the parent was much bigger than it of weld specimen, that is, matrix in the parent, orientation in the specimen ware more sensitive to environmental strength. Tensile strength of polycarbonate matrix was similar regardless of mold temperature.

• 대한가정학회지
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• 제26권3호
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• pp.93-102
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• 1988

Rheological properties of cowpea and mung bean starch gels and pastes were investigated and compared with Instron Universal Testing machine and Brabender Viscometer. As the result of puncture test of gels, yield point force of mung bean starch gel was higher than that of cowpea starch gel. Compression coefficient of cowpea starch gel calculated by Bourne's equation was lower than that of mung bean starch gel. the stress relaxation test showed that viscoelastic properties of cowpea and mung bean starch gels may be represented by six element Maxwell model consisting of three Maxwell element in parallel. Cowpea and mung bean starch pastes showed bingham pseudoplastic behavior in 3, 5, 6, 7 and 8%. The consistency index in 7∼8% of cowpea starch paste were lower than those of mung bean starch paste. concentration dependence on consistency index and yield stress in mung bean starch were higher than those of cowpea starch. The yield stress of starch pastes was significantly correlated with yield point force by puncture test (r=0.996).