• 한국표면공학회지
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• 제31권3호
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• pp.157-164
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• 1998

Effects of alloying elements on the pitting behavior of Ti-Al intermetalic compounds in the electrolytic soution containing Cl- were investigated through electrochemical tets and corrosion morphologies. Corrosion potential increased in the case of Cr addition to Ti-48%Al, whereas it decreased in the case of Si and B addition. The simultaneous addition of Cr and Si increased passive current density and decrosion corrosion potential. The passive current density of N addtion was higher than that of B addition in H2SO4 solution. With the addition of alloying elements, The pitting resistance decreased in order of TiAl>TiAlSi>TiAlN>TiAlB>TiAlCr and whin siumultaneous addition, it decreased in order of TiAlCrSi>TiAlCrBN>TiAlCrrN. The surface merohology after pitting test showed that the TiAl coataining Si had for fewer pits than that containing Cr and N simultaneously.

• 한국자기학회지
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• 제5권5호
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• pp.618-622
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• 1995

We studied the effects of Pt and Cr addition in a new Co-Cr-P-Pt alloy system with the coercivity higher than 2000 Oe even when they were deposited without substrate heating and bias voltage. The coercivity of the films increased from 1000 to 2000 Oe or higher by addition of 12 at.%Pt. The variation of the anisotropy field with increasing Pt content was similar to that of the coercivity. This indicate that the increase of the coercivity might be associated with increase of the anisotropy field with Pt addition. With the addition of Cr, the coercivity of the films increased up to 8 at.%Cr and the coercive squareness of the films decreased. The angular variation of coercivity deviated at a lower angle from domain wall motion mode as the Cr content increases. From these result, it is believed that the grain isolation of the films is enhanced with the addition of Cr.

• KSBB Journal
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• 제15권2호
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• pp.134-138
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• 2000

알콜증류폐액에 빵효모를 배양하는 중에 glucose와 ammo-nium을 자동첨가함으로써 폐액배양액의 균체농도를 높여서 알콜증류폐액의 이용성을 증가시키고자 하였다. 배양중에 glucose를 공급하여 줌으로서 공급하지 않은 경우보다 1.3배 더 높은 균체농도를 얻었으며, glucose와 (NH4)2SO4를 공급하여 줌으로써 5.8배 더 높은 균체농도를 얻었다. Glucose의 경우에는 배양액의 DO를 제어파라미터로 하는 제어방법을 사용하여 자동첨가하고, ammonium의 경우에는 pH조정제로서 NH4OH을 사용함으로서 pH제어기에 의하여 자동으로 공급되도록 배양하였다. 배양결과 증식의 정체없이 배양 22.5시간후에 최대 12.0 g/L의 건조균체량에 도달하였으며, 균의 최대비증식속도는 0.18 hr-1였고, 대당균체수율이 약 0.54g/gdldjTdmamfh glucose의 첨가가 경제적이라고 생각되었다. 증균배양으로 폐액배양액의 COD를 약 22% 더 감소시킬 수 있었다.

• 한국재료학회지
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• 제24권9호
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• pp.488-494
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• 2014

The effect of tungsten (W) addition on the hardenability of low-carbon boron steels was investigated using dilatometry, microstructural observations and secondary ion mass spectroscopy. The hardenability was discussed with respect to transformation behaviour aspects depending on the segregation and precipitation of boron at austenite grain boundaries. A critical cooling rate producing a hardness corresponding to 90 % martensite structure was measured from a hardness distribution plot, and was used as a criterion to estimate hardenability at faster cooling rates. In the low-carbon boron steel, the addition of 0.50 wt.% W was comparable to that of 0.20 wt.% molybdenum in terms of critical cooling rate, indicating hardenability at faster cooling rates. However, the addition of 0.50 wt.% W was not more effective than the addition of .0.20 wt.% molybdenum at slower cooling rates. The addition of 0.20 wt.% molybdenum completely suppressed the formation of eutectoid ferrite even at the slow cooling rate of $0.2^{\circ}C/s$, while the addition of 0.50 wt.% W did not, even at the cooling rate of $1.0^{\circ}C/s$. Therefore, it was found that the effect of alloying elements on the hardenability of low-carbon boron steels can be differently evaluated according to cooling rate.

• 대한가정학회지
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• 제44권3호
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• pp.163-169
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• 2006

The effects of adding Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders on the quality characteristics of bread were investigated. The moisture, crude protein, ash, reducing sugar and vitamin C contents of Angelica plant (Bakluncho) powder were 7.78%, 6.07%, 7.37%, 6.13% and 50.10mg%, respectively, and of Angelica gigas (Senggumcho) powder were 8.69%, 12.28%, 5.15%, 2.21% and 108.00mg%, respectively. The lightness value decreased but the redness and yellowness values increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The mechanical hardness of bread decreased with the addition of 3% of Angelica plant (Bakluncho) powder, but increased with the addition of 1% and 5% of Angelica plant (Bakluncho) powder. The mechanical hardness of bread decreased with the addition of 1%, 3% and 5% of Angelica gigas (Senggumcho) powder. In sensory characteristics, the crust color, crumb color, moistness and springiness decreased, but aroma and hardness increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The savory taste and overall quality of breads with 1% Angelica plant (Bakluncho) and 1% Angelica gigas (Senggumcho) powders were higher than without either powder. A negative correlation was observed between mechanical hardness and overall bread quality with the addition of Angelica plant (Bakluncho) powder, while a positive correlation (p<0.01) was observed with the addition of Angelica gigas (Senggumcho) powder.

• 한국환경과학회지
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• 제15권6호
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• pp.563-569
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• 2006

It was compared the reduction effect of contaminants and odor according to DO change and EM (effective microorganisms) addition in maturation process of piggery slurry. The maturation processes were divided into three cases as follows: R-1 was operated at $2.5mg/{\ell}$ of DO without the addition of EM, R-2 was operated at $7.5mg/{\ell}$ of DO without the addition of EM and R-3 was operated at $2.5mg/{\ell}$ of DO with the addition of EM. The addition of EM was more effective than the increase of DO for the reduction of CODcr, $NH_3-N$ and T-N in the maturation of piggery slurry. In addition, the reducing effect of odor intensity appeared high even in the short-term maturation period in case of adding EM and one could not even smell the stimulating odor of piggery slurry.

• 펄프종이기술
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• 제30권4호
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• pp.42-48
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• 1998

The bacterial cellulose(BC) has many unique properties that are potentially and commercially beneficial. In order to enhance inherently inferior physical property of chemithermomechanical pulp(CTMP) sheet, chemical pulp has been used widely. Bacterial cellulose also has an enhanced sheet strength because of its unique physical and morphological features. This study was carried out to inverstigate the effect of BC addition on physical properties of CTMP sheets. The effect of BC addition on its optical properties was also discussed. The apparent density, internal bond strength, Young's modulus, tensile strength and folding endurance of CTMP sheet are increasing with increase of BC contents. This strength increase would be attributed to the increase of relative bonding sites among pulp fibers by addition of BC which has microfibrillar structure with very high specific surface areas. There were not so significant changes in opacity of CTMP sheet upto 20% addition level of BC, while over 40% addition, the opacity gradually decreased and levelled off. Porosity is decreased with addition of BC. This decrease would be attributed to densification of sheet by fine and filamentous structure of BC fibers.

• 한국정보전자통신기술학회논문지
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• 제10권4호
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• pp.288-294
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• 2017

최근들어 CNN(Convolutional Neural Network)을 이용한 딥러닝 기술이 영상인식 등의 분야에서 널리 활용되고 있다. CNN에서 승산과 가산으로 수행되는 컨볼루션 처리는 단순한 연산이지만 하드웨어로 구현하는 데 문제가 되는 것은 승산을 수행하는데 필요한 계산시간이다. 컴퓨팅 파워의 사용에 문제가 없는 응용분야에서는 문제가 되지 않지만 임베디드용 딥러닝 시스템 등의 구현을 위한 하드웨어 칩설계에서는 많은 제한이 있다. 따라서 본 논문에서는 그레이스케일 영상을 2진영상의 중첩으로 표현한 후, 병렬로 가산만을 이용하여 컨볼루션을 수행하는 병렬가산 알고리즘을 제안하였다. 본 논문에서 새롭게 제안한 알고리즘의 유용성을 확인하기 위한 실험을 통해 처리시간의 감소가 가능한 병렬가산 방식으로 컨볼루션을 수행할 수 있음을 확인하였다.

• 펄프종이기술
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• 제43권4호
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• pp.23-30
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• 2011

Fillers have been used for papermaking in order to enhance the optical properties, to improve sheet formation, printability and dimensional stability and to reduce the furnish cost. However, filler particles in paper interfere with fiber-fiber bonding, resulting in decreased paper strength. In order to increase filler content in paper without sacrificing too much paper strength, dual addition technology of fillers was investigated. As a first step, the effects of thick stock addition of fillers on paper properties and papermaking process were elucidated. It was shown that thick stock addition of fillers could increase paper strength at a given filler content. No significant adverse effects on formation, drainage and filler retention were observed. However, bulk of paper was reduced with thick stock addition of fillers, which shall be resolved with regulating other factors such as the mixing ratio of pulps and type of fillers.

• 한국조리학회지
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• 제22권8호
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.