• Journal of Advanced Research in Ocean Engineering
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• v.1 no.3
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• pp.168-175
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• 2015

This study consists of an experimental investigation of the reduction of the second-order roll motion of a semi-submersible platform in head sea conditions by adding hull damping. The second-order heave drift force and roll drift moment are known to be the main triggers that induce the list angle (Hong et al., 2010). Hong et al. (2013) used numerical calculations to show the possibility of reducing the list angle by changing the pontoon shape and adding a damping device on the hull. One of their findings was that the reduction in the list angle due to the increase in pontoon surface damping was significant. A series of model tests were carried out with a 1:50 scaled model of semi-submersible at the KRISO wave basin. The experiments indicated that adding damping on the hull surface effectively suppressed the list angle.

• Journal of the Korean Home Economics Association
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• v.18 no.1
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• pp.41-46
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• 1980

In order to verify to what extent the rancidity of the soybean oil is occurred and how the various metal ions effect on the rancidity-as a result of applying heat to the soybean oil-the followings are obtained through experiments : 1. From analyzing the refractive index of soybean oil, The results are: the specific gravity-0.925 refractive index-1.475, saponification value-190, acetyl value-5.0, iodine value-120, peroxide value-5.0. 2. The degree of expediting rancidity take the following order : $Cu^{++}$/$Fe^{++}$/$Cr^{++}$/$Zn^{++}$/$Ni^{++}$/$Al^{+++}$. 3. The degree of expediting rancidity of $Cu^{++}$and $Fe^{++}$ is showed the abrubt increase of peroxide value in accordance with the increase of densidity. The most abrubt increase of peroxide show when the duration of heating reaches to the range between 20 minutes and 30 minutes. After heating for 60 minutes no definite variation is showed. 4. The degree of rancidity in heating the soybean oil added $Cu^{++}$, Fe and BHA shows the decrease of peroxide value by 2, 3 after adding $Cu^{++}$0.5 ppm. and heating for 30 minutes. As the result of measuring the value of peroxide after adding $Cu^{++}$ by 1.0 ppm and BHA by 0.01% and heating, peroxide shows the decrease by 7.8 when adding anti-oxidant. $Fe^{++}$ as well as $Cu^{++}$ shows that BHA prevents the metal ions from the expedition of rancidity.

• The Korean Journal of Food & Health Convergence
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• v.8 no.5
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• pp.1-9
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• 2022

The health of modern people is threatened by bad eating habits. In order to provide healthy desserts to people, we conducted a study on adding plum concentrate, which is effective for fatigue recovery, insomnia, and prevention of constipation, to scones. In order to examine the utility of scones made by adding plum concentrate, the following experiment was conducted. It was prepared by adding 0g, 3g, 5g, and 7g of plum concentrate to the scone dough, respectively. As a result of the test, the sensory characteristic value was the highest in the experimental group to which 5 g of plum concentrate was added (4.77). There was a significant difference in that the average value tended to increase as the concentration of the plum concentrate increased. As for fragrance, the experimental group with the addition of 5 g of plum concentrate showed the highest sensory characteristic value of 3.62, but there was no significant difference. The experimental group to which 3 g of plum concentrate was added showed higher preference than the control group in most items such as color, flavor, sweetness, and overall preference. This study suggests that the production of scones with plum concentrate has a high potential for commercial use.

• Proceedings of the IEEK Conference
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• 2002.07a
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• pp.86-89
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• 2002

A new design approach for realising low-power low-voltage high-Q high-order RE bandpass filter is proposed. Based on the gyrator-C inductor topology, a 2$\^$nd/-order biquadratic bandpass filter can be realised by adding a series capacitor to the input port of the gyrator. High-Q 2$\^$nd/-order and 4$\^$th/-order fully differential RF bandpass filters operating in the 2.4-㎓ ISM (Industrial, scientific and medical) frequency band under a 2-V single power supply voltage with low power dissipation are reported.

• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.265-268
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• 2003

This study discusses the fundamental properties of high performance concrete and autogenous drying shrinkage with the kinds and the adding amount of superplasticizer. According to results, drying shrinkage hardly shows differences by the kinds of superplasticizer, and is reduced with an increase of the adding ratio. Autogenous shrinkage is reduced in order of HP>HN>HM, but does not make a big difference. As the adding amount of superplasticizer increases, autogenous shrinkage is reduced due to a decrease of cement content which influences on autogenous shrinkage seriously.

• Journal of Technologic Dentistry
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• v.24 no.1
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• pp.65-71
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• 2002

This study was performed to observe the microhardness change of the surface and the bonding strength between the porcelain and alloy specimens in order to investigate the effects of appended indium, tin and copper on interfacial properties of Au-Pd-Ag alloys. The hardness of castings was measured with a micro-Vicker's hardness tester. The interfacial shear bonding strength between alloy specimen and fused porcelain was measured with a mechanical testing system(MTS 858.20). The microhardness of Au-Pd-Ag alloy was increased by adding indium and tin, but not increased by adding copper. The shear bonding strength of Au-Pd-Ag-Sn alloy and Au-Pd-Ag-Cu alloy showed 87MPa, 57MPa. The higher concentration of adding elements showed the higher shear bonding strength.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.05a
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• pp.180-180
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• 2021

Recently, structural damage and defect has occurred in the H-beam backfill installation part of Top-Down construction method. In order to secure structural safety and usability in the adjacent section of the backfilling method, It turns out that it is necessary to analyze by dividing into various cases. The H-beam backfill installation section is divided into the case of adding a vertical plate inside the slab, adding a shear stud, adding a reinforcing bar, changing the thickness of the pressure plate, and filling the H-beam backfill with mortar. Ansys modeling was performed and an appropriate solution was suggested by analysis.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.359-369
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• 2016

In this study Ragwort, which had various and excellent pharmacological activity, was selected as a functional material, and intended to present an optimum condition of Ragwort Injeolmi by the blanching method, commonly used in the field. The general components, antioxidation, and dietary fiber of Ragwort were analyzed, and produceableness of Ragwort added Injeolmi was reviewed through instrumental inspection and sensory evaluation of various adding ratio of lyophilized Ragwort power and Ragwort pre-processed by blanching. It was proved that the SOD-likely active of Ragwort was 45.69%, total poly- phenol content was 12.45 mg, and total flavonoid content was 10.25 mg. The pH of Injeolmi adding Ragwort powder showed an increasing trend in the order of 0%, 1%, 3%, 5%, while that of Injeolmi adding blanching Ragwort showed increasing trend in the order of 0%, 10%, 15%, 20%, and there were significant difference (p<0.001). The soluble solid content of all sample groups showed constant value, and it was understood that no sugar was added in the process. From chromatography measurement result, a-value (redness) of 1% sample group was the lowest, and there were significant differences among sample groups (p<0.001). During 3 days of storage period, total microbial count of Injeolmi showed increasing trend while the storage period was getting longer. From the acceptability test Injeolmi adding blanching Ragwort had shown generally higher value.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.363-376
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• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• Journal of Information Technology Applications and Management
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• v.14 no.4
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• pp.175-198
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• 2007

Technology Acceptance Model (TAM) has been a basis model for testing technology use. Post researches of TAM have been conducted with the updating the TAM by adding new independent variables in order to increase the explanation power of the model. However, one problem is that different independent variables have to be introduced to keep the explanation power whenever applying to particular technology. This reduces the generality of the research model. Thus in order to increase the generality of the model, this study reviewed the previous researches and collected the independent variables used, and regrouped them into three basic independent constructs. New research model was designed with three basic independent constructs with four constructs selected for the mandatory IT environment and voluntary IT environment, and the structured equations analysis(AMOS) was applied to find the significant causal effect relationships between constructs in addition to the explanation power of the model. Finally, this study concluded that new TAM could be used to explain the users' adopting new technology without any adding new particular independent variables.