• Journal of Conservation Science
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• v.23
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• pp.1-10
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• 2008

Consolidants based on tetraethoxysilane (TEOS) such as alkoxysilanes have been widely used for the consolidation of decaying stone heritages. Low-viscosity alkoxysilanes penetrate inside the decaying stone and polymerize within the porous structure of the decaying stone, significantly increasing the cohesion of the material. However, TEOS-based consolidants suffer from practical drawbacks, such as crack formation of the gel during the drying phase due to the developed capillary force, which is typical for TEOS-based consolidants. We prepared new consolidants TEOS-based consolidants containing flexible (3-glycidoxypropyl)trimethoxysilane (GPTMS) and silica nanoparticles (or polyhedral oligomeric silsesquioxanes (POSS)) in order to reduce capillary force development during gel drying. Since the consolidants should have a good interaction with the component of the stone in order to connect the isolate grains of decaying stone, the adhesion interaction of the developed consolidants on the surface of the granite was macroscopically investigated by the ISO 2409 cross cutting test. The adhesion interaction decreased with the addition of silica nanoparticle and POSS while it increased with the addition of GPTMS in TEOS solution.

• Elastomers and Composites
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• v.36 no.2
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• pp.111-120
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• 2001

Mechanical properties and their adhesion behavior with zinc- and brass-plated steel cords of natural rubber/acrylonitrile-butadiene blend compounds were investigated as a function of blend ratio. The Mooney viscosity and stress relaxation time were found to be lowered with increasing NBR content. Tensile modulus generally increased with increasing NBR content. Tensile stress at break stayed constant up to about 40 phr and showed minimum at $50{\sim}60 phr$, and thereafter increased with increasing NBR content. Strain at break decreased linearly below 50 phr, and above the level it showed nearly constant value. Based on the abrupt drops in elastic modulus and tan ${\delta}$ peak, the glass transition temperature of NR and NBR were found to be -55 and $-10^{\circ}C$, respectively. In the case of NR/NBR blend compounds, two distinct transition points were observed and each transition position was not affected by NBR level indicating an incompatible nature of NR/NBR blend system. The pullout force and rubber coverage decreased to the level of about 40% to that of pure m compound, when the 50 phr of NR was replaced by NBR. However, the pure NBR compound showed the comparable adhesion performance with NR(${\sim}90%$). The sulfur concentration was found to become lower with the increased NBR content at the adhesion interface based on the Auger spectrometer results, representing a lack of adhesion layer formation, and this was explained for a possible cause of low adhesion performance with adding NBR.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.8 no.2
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• pp.123-136
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• 1996

A three-dimensional Galerkin-FEM model which can handle the temporal and spatial variation of density is presented. The hydrostatic approximation is used and density effects are included by means of conservation equation of heat and the equation of state. The finite difference grids are used in the horizontal plane and a set of linear-shape functions is used for the vertical expansion. The similarity transform is introduced to solve resultant matrix equations. The proposed model was first applied to the density-driven circulation in an idealized basin in the presence of the heat exchange between the air and the sea. The advection terms in the momentum equation were ignored, while the convection terms were retained in the heat equation. Coefficients of the vertical eddy viscosity and diffusivity were fixed to be constant. Calculation in a non-rotating idealized basin shows that the difference in heat capacity with depth gives rise to the horizontal gradient of temperature. Consequently, there is a steady new in the upper layer in the direction of increasing depth with compensatory counter flow .in the lower layer. With Coriolis force, geostrophic flow was predominant due to the balance between the pressure gradient and the Coriolis force. As a test in region of irregular topography, the model is applied to the Yellow Sea. Although the resultant flow was very complex, the character of the flow Showed to be geostrophic on the whole.

• Journal of Korean Ophthalmic Optics Society
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• v.14 no.3
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• pp.17-27
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• 2009

Purpose: This review article was written to determine the effects of parameters characterizing a hard contact lens (RGP included), such as BCs, diameters, edge angles, on the time interval for tight fitted lens to return to the equilibrium when it was decentered from blinking. Methods: A mathematical formulation was established to relate or calculate the restoring forces and thickness of lacrimal layer beneath the cornea with the various lens parameters when the tight fitted lens was decentered from blinking. Based on this formulation the differential equations and their numerical solution program were set up to describe the time dependence of the lens on the position and to estimate the time for the lens's return to the equilibrium after blink. Results: It is found that the time interval for the tight fitted lens to return to the equilibrium decreases as either the BC decreases or the diameter increases because both the reduction in BC and increase in diameter result in the increase in the lacrimal layer thickness between the lens and cornea increase which yielded the lowering of the viscous friction in the lens motion. As the edge angle of tight fitted lens increases the time for recentering decreases due to the increase in restoring force without change in lacrimal thickness beneath the lens. In the case of flat fitted hard lens (RGP included), the lacrimal layer thickness under the lens increases as either BC or diameter increases which results in reduction in viscous friction so that the time for the lens's return to the equilibrium were to decrease. The edge angle of flat fitted lens does not affect the lens motion. Conclusions: The effect of BCs on the lens motion (time to approach the equilibrium) was concluded to be significant with both tight and flat fitted lens where its results are contrary with each other. The edge angle of lens only affects the motion in tight fitted lenses.

• Korean Journal of Poultry Science
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• v.46 no.2
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• pp.95-103
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• 2019

This study investigated the effect of traditional medicinal plants on the quality characteristics of Samgyetang breast meat and broth. The traditional medicinal plants used in this study were roots of Panax ginseng, Codonopsis lanceolata, Platycodon grandiflorum, Salvia miltiorrhiza, Adenophora triphylla, and Allium hookeri. There was no significant difference (P>0.05) in the moisture, protein, ash content, water holding capacity, and cooking loss of Samgyetang meat with the addition of traditional medicinal plants. The color values (lightness, redness, and yellowness) of Samgyetang meat and broth were significantly different (P<0.05); the 2-thiobarbituric acid reactive substances and shear force of Samgyetang meat were significantly different (P<0.05); and the pH, turbidity, and viscosity of Samgyetang broth were also significantly different (P<0.05) with the addition of traditional medicinal plants. In the overall acceptability of Samgyetang meat, the addition of S. miltiorrhiza showed the highest score compared to that of other treatments (P<0.05). Thus, the addition of traditional medicinal plants in the production of Samgyetang were found to affect the lipid rancidity beneficially with plant species when compared to Samgyetang with Panax ginseng. In conclusion, with the development of Samgyetang using S. miltiorrhiza, it will be possible to develop products with superior quality characteristics in antioxidant, shear force, and overall acceptability.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.1
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• pp.79-86
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• 2017

This study is related to a lamellar liquid crystal make-up cleansing formulation with a hologram-like unique appearance between two polarizing plates. Make-up cleansing formulations with a lamellar liquid crystal phase have been extensively studied for a long time, but there have been limitations in practical commercialization because of increasing turbidity and viscosity. In this study, to solve this problem, alkyl chains of surfactants were modified to increase the fluidity of the liquid crystal phase, and electrostatic repulsion force was increased by introducing anionic surfactant. The lamellar liquid crystal make-up cleansing formulation which introduced anionic surfactants can easily inhibit crystallization through electrostatic repulsion force, thereby showing excellent stability overtime, maintaining transparent appearance and viscosity. In addition, we have newly introduced an in vitro cleansing evaluation method using fluorescent material and in vivo imaging system (IVIS) for objective and quantitative cleansing ability evaluation. The excellent cleansing ability of lamellar liquid crystal cleansing formulation has been confirmed by newly developed evaluation method. On the other hand, when lamellar liquid crystal make-up cleansing formulation was placed between orthogonally arranged two polarizing plates, a specific pattern like a hologram can be observed. This phenomenon is presumably interpreted as the interference between the visible light passing through the liquid crystal formulation and the lamellar structure. The lamellar structure of cleansing formulation was confirmed by SAXS analysis, exhibiting Bragg spacing ratio of 1 : 2. The lamellar liquid crystal make-up cleansing formulation prepared in this study would be useful for future application in make-up cleansing due to its excellent stability, cleansing ability, and unique hologram-like pattern placed between two polarizing plates.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.593-601
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• 2000

Seven domestic wheat cultivars, Suwon 261, Suwon 265, Eunpa, Kobun, Alchan, Olgru, and Kumgang, and a standard wheat, ASW(Australian Standard White Wheat), were compared in noodle-making properties. The ash contents of domestic wheats and flours were 0.1-0.3% higher than that of ASW. Therefore, domestic wheats required the control of ash contents during milling process. The protein contents which suggest the flour gluten content were 10.32, 11.3, and 9.57% in Suwon 261, Suwon 265, and Kumgang cultivars, respectively. Valorimeter values of Eunpa, Olgru, and Kumgang which indicate the dough formation time and stability were similar to that of ASW. Resistance rate of domestic wheats was lower than that of ASW. Maximum viscosity in Amylograph for Eunpa, Olgru, and Kumgang were in the range of 500-800BU, which were suitable for making noodles. Increase in weight and volume of Olgru noodle was negatively correlated with protein content. Turbidity was not positively correlated with weight and volume increase, but domestic cultivars except Suwon 265 and Eunpa showed a similar turbidity with ASW. The mechanical properties of wet and dry noodles were evaluated by TPA test before and after cooking. Springiness and cohesiveness of wet noodles increased by cooking, and the domestic cultivars showed higher values than ASW. Springiness and cohesiveness of dry noodle were not increased by cooking in any cultivars. Gumminess, chewiness and hardness of domestic wheat cultivars showed higher values than that of ASW. In the tensile test, wet noodles showed no difference between domestic cultivars and ASW. But dry noodles of domestic wheat cultivars showed higher values than ASW. In the color test for lightness, redness and yellowness, there were no differences between flour and dough of domestic wheat cultivars and ASW. In the sensory evaluation, Kumgang wheat cultivar was the most preferred among the wet and dry noodles of other domestic wheat cultivars and ASW. These results suggested Kumgang wheat cultivar to be a practical wheat variety for noodle-making.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.31-38
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• 1988

The chicken cooked by three different methods were put and sensory evaluation, mechanical and chemical composition test. The results were as following : 1. Standard recipe were as followig : \circled1 Kettle cooking was chicken 700 g, waxyrice 100 g, garlic 30 g, water 2000 cc, time 60 min. \circled3 Pressure cooking was chicken 700 g, waxyrice 100 g, garlic 30 g, water 2000 cc, time 30 min. \circled3 Microwave cooking was chicken 700g, waxyrice 100 g, garlic 30 g, water 1000 cc, time 30 min. 2. Sensory evaluation \circled1 There were no typical difference of the color of soupstock with in the three cooking methods. \circled2 The turbidity of soupstock was from Kettle cooking, microwave cooking and pressure cooking in turn. \circled3 There were no typical difference of the viscosity of soupstock with in the three cooking methods. \circled4 The kettle cooking was the best of mouthfeel and taste. \circled5 There were no typical difference of muscle, with in the three cooking methods. 3. Mechanical Test \circled1 The result of the cutting force of muscle which measured by rheomether were the leg muscle was more tough than breast muscle. \circled2 The viscosity of boiled rice was from kettle cooking, pressure cjooking and microwave cooking in turn. \circled3 The result of the turbidity of soupstock which measured by spectrophotmeter was from kettle cooking, pressure cooking and microwave cooking in turn. 4. Proximate chemical composition \circled1 Protein of muscle was 20.30-25.67%, Soupstock was 0.29-0.72% \circled2 Fat of muscle was 27.29-47.15% , Soupstock was 37-68.38%. \circled3 Potasium of muscle was 2.75-3.6 mg, Soupstock was 1.15-6.3 mg. \circled4 Iron of muscle was 1.17-1.39 mg, Soupstock was 0.96 mg.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.1
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• pp.77-82
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• 2010

Our study aims to understand the flow of liquid in an open-top rectangular microchannel that can be used in micro total analysis systems ($\mu$-TAS) because it has advantages in terms of light transmission and energy efficiency. We measured the liquid velocity using particle tracking technique and conducted a simulation with computational fluid dynamics by altering the area of channel cross section and channel length for the capillary-driven flow in the open-top rectangular microchannel. When liquid water drops to an entrance of the fabricated microchannel with a height of 20 μm and a width of 20 ${\mu}m$, it flows along the microchannel by only capillary force. In the wetting behavior of the liquid, important parameters of this flow are channel size, contact angle and liquid properties such as surface tension and viscosity, which are used to control the flow of liquid in the microchannel.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.44-50
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• 1997

Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.