• 한국자동차공학회논문집
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• 제10권2호
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• pp.96-100
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• 2002

The purpose of this paper is presented a rational method of predicting dynamic/impact tensile strength of high tensile steel materials widely used fur structural material of automobiles. It is known that the ultimate strength is related with the loading speed and the Lethargy Coefficient from the tensile test. The Dynamic Lethargy Coefficient is proportional to the disorientation of the molecular structure and indicates the magnitude of defects resulting from the probability of breaking the bonds responsible for its strength. The coefficient is obtained from the simple tensile test such as failure time and stresses at fracture. These factors not only affect the static strength but also have a great influence on the dynamic/impact characteristics of the joist and the adjacent structures. This strength is used to analyze the failure life prediction of mechanical system by virtue of its material fracture. The impact tensile test is performed to evaluate the life parameters due to loading speed with the proposed method. Also the evaluation of the dynamic/impact effect on the material tensile strength characteristics is compared with the result of Campbell-Cooper equation to verify the proposed method.

• 대한조선학회논문집
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• 제58권3호
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• pp.175-181
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• 2021

This study describes the model tests in ice according to the frictional coefficient of an ice-breaking ship and the change in ice resistance by the analysis method for each component of ice resistances. The target vessel is a 90K DWT ice-breaking tanker capable of operating in ARC7 ice conditions in the Arctic Ocean, and twin POD propellers are fitted. The hull was specially painted with four different frictional coefficients on the same ship model. The total ice resistance can be separated by ice breaking, ice buoyancy, ice clearing resistances through the tests in level ice, pre-sawn ice and creep test in pre-sawn ice under sea ice thickness of 1.2 m and 1.7 m. Ice resistance was analyzed by correcting the thickness and bending strength of model ice by the ITTC correction method. As the frictional coefficient between the hull and ice increases, ice buoyancy and clearing resistances increase significantly. When the surface of the hull is rough, it is considered that the broken ice pieces do not slip easily to the side, resulting in an increase in ice buoyancy resistance. Also, the frictional coefficient was found to have a great influence on the ice clearing resistance as the ice thickness became thicker.

• Computers and Concrete
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• 제3권6호
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• pp.375-388
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• 2006

Poor strength test results are sometimes not an indication of low concrete quality, but rather inferior testing quality. In a compression test, the strain distribution over the ends of the specimen is a critical factor for the test results. Non-uniform straining of a concrete specimen leads to locally different compressive stresses on the cross-section, and eventual premature breaking of the specimen. Its effect on a specimen can be quantified by comparing the compressive strength results of two specimens, one subjected to uniform strain and another to a specified strain gradient. This can be done with the help of a function that relates two parameters, the strain ratio and the test efficiency. Such a function depends on the concrete strength and cross-sectional shape of the specimen. In this study, theoretical relationships between the strain ratio and test efficiency are developed using a concrete stress-strain model. The results show that for the same strain ratio, the test efficiency is larger for normal strength concrete than for high strength concrete. Further, the effect of the strain gradient on the test result depends on the cross-sectional shape of the specimen. Implementation of the results is demonstrated with the aid of two examples.

• 한국의류학회지
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• 제27권9_10호
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• pp.1093-1100
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• 2003

Following a treatment with edible oils and/or washing, the tensile properties of vulcanized rubber were measured to assess the effect of the sorbed edible oil. Rubber soiled with soybean oil, after 8 weeks storage in a 30$^{\circ}C$ incubator, retained 61% of its original strength, and rubber soiled and washed retained the 73%. The strength of the rubber soiled with oil decreased remarkably during the first 2 weeks. After repeating this soiling and/or washing 7 times, the soiled rubber had only 16％ of its original strength, the rubber soiled and washed had 45%. In all cases, breaking elongations were not decreased as much as tensile strengths; therefore , more of the elasticity of the rubber remained than did the strength. From these results it is concluded that washing after soiling with oils is very helpful in maintaining the strength of rubber. In this study, three different surfactant solutions, AS, AE and AS/AE, were used. In the AS solution, the contact angle of the soybean oil was greater and the work of the detergency was the smaller than in either the AE or the AS/AE solution, the loss of the strength of the rubber washed in AS solution did not decrease significantly. These results suggest that rolling-up, emulsification and solubilization also participate in the removal of oil from rubber.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1285-1291
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• 2007

This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these sausages as well as the ${\varepsilon}-({\gamma}-glutamyl)$lysine (G-L)　content were also investigated. MTG treatment of sausages significantly increased the breaking strength values in both meat types, especially for samples incubated at $40^{\circ}C$. However, values of the breaking strength in both meat types were increased differently. The variation in protein extractability of samples incubated at $40^{\circ}C$ for both meat types could lead to some consideration of the mechanisms and the high accessions of myosin heavy chain (MHC) to MTG. SDS-PAGE analysis showed significant changes in the density of the bands after adding MTG, especially for the pork samples in which the bands disappeared totally. The G-L content in the presence of MTG was double that in control samples of both meat types. This study suggests that the binding ability of myofibrillar proteins with MTG is strong. This leads us to suggest that MTG functions positively with different improvements in the texture of chicken and pork products that are treated mechanically, such as sausages. Variability in gel improvement level between chicken and pork sausages was observed; this resulted from the variation in meat proteins in response to MTG, as well as to the original glutamyl and lysine content.

• 펄프종이기술
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• 제32권2호
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• pp.8-15
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• 2000

This study is a continuation of the previous experimental analysis and is mostly focused on handsheet strength properties. Four completely different fibers, which were Hw-BKP, SW-BKP, White ledger, and OCC, were selected to investigate the effect of mechanical pre-treatment by Hobart mixer on handsheet strehgth properties. After equal time mechanical pre-treatment, the fibers were refined with laboratory valley beater for 10, 20 and 30 minutes, and handsheets were prepared from the fibers for physical strength comparison. Handsheets from SW-BKP and OCC showed 5-30% increase of breaking length, burst index, tear index, and compression index while handsheets from HW-BKP and White ledger no increase except tear index. In Hobart mixer pre-treatment, HW-BKP and White ledger fibers were easily attached to the wall of the mixer bowl and mechanical action was not effectively applied. The fiber length of Hw-BKP and White ledger were 0.837 mm and 1.591 mm, respectively, while SW-BKP and OCC were 2.744 mm and 2.033 mm, respectively, in weight weighted length. The effective mechanical pre-treatment seems to be related to the fiber length. Tear indexes of the pre-treated furnish were much higher than no pre-treatment at the same breaking length level.

• 한국의류학회지
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• 제25권1호
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• pp.173-182
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• 2001

The physical properties and biodegradability of cellulose fabrics, such as cotton and rayon, are expected to vary with textile care. In this study cotton and rayon fabrics were washed repeatedly with detergents, bleaches, or softeners. The changes of physical properties were investigated by measuring retention of breaking strength, shrinkage, handle, and the fiber surface was observed by SEM. The biodegradability of fabrics was also estimated by soil burial test. The results were as follows. Cotton fabrics laundered repeatedly by detergents and bleaches lost virtually no strength. The breaking strength of the rayon fabrics decreased by about 17%∼25% after repeated launderings. Shrinkage in weft direction was much larger than that in warp direction. Bending rigidities of both fabrics decreased remarkably within 10 wash cycles. Shear rigidity in cotton fabrics increased continuously with repeated washing cycles, however, that in rayon fabrics did not show any change as washing went on. Friction coefficient increased in both fabrics after 10 wash cycles, and this is thought to be attributed to the wrinkle, interlocking of hairs, surface damage resulted from repeated washings. In cotton fabrics made of staple yarns, short hairs on the yarn surface entangled together with repeated launderings. This resulted in the continuous increase in % shrinkage, shear rigidity, friction coefficient. Rayon fabrics made of filament yarns, however, did not show this phenomenon. Softener treated fabrics showed the lowest values in bending rigidity, shear rigidity and friction coefficient because the cationic surfactants adsorbed on the fiber surface behaved like lubricants. The biodegradability of fabrics was noticeably affected by the composition of washing solutions. The fabrics washed with detergents and bleaches were decomposed faster than those washed with the others were and the cotton fabrics washed with detergents and softeners hardly degraded. The fabrics soiled with milk were decomposed almost completely and those soiled with Palmitic acid did not degrade greatly.

• Asian-Australasian Journal of Animal Sciences
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• 제18권4호
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• pp.545-551
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• 2005

A feeding trial was conducted to determine whether dietary vitamin C (200 mg/kg) and vitamin E (250 mg/kg) prevent any drops in egg shell quality under heat stress in broiler breeder hens. One hundred and sixty molted Ross broiler breeders were housed randomly in an individual cage at 83 weeks of age. Four dietary treatments with forty hens and four replications per treatment were control (no additional vitamins), vitamin C-, or vitamin E-supplemented and combined supplementation of the two vitamins. After a tenday-adaptation period at 25$^{\circ}C$, the ambient temperature was kept at 32$^{\circ}C$ for a three-week-testing period. Egg production dropped dramatically over week but it did not show a significant change among treatments (p<0.05). However, egg quality parameters such as egg weight, specific gravity, shell thickness, SWUSA, puncture force and shell breaking strength from the birds fed the diet with the combined vitamins C and E were significantly improved over those of the control group during the heat stress period (p<0.05). The hens fed the vitamin C diet improved tibia breaking strength (37.16 kg), statistically higher than the birds fed the control and the vitamin E diets (p<0.05). The hens fed the control diet showed higher serum corticosterone levels, a mean of 5.97 ng/ml, than those of the other treatments (p<0.05). The heat stress resulted in elevated heterophils and decreased lymphocytes in serum, increasing the H/L ratios for all the treatments. However, the increases in H/L ratios were alleviated by feeding the diets containing vitamin C alone or together with vitamin E, although there were no significant differences in the ratio between the two groups (p<0.05). In conclusion, vitamins C (200 mg/kg) and/or E (250 mg/kg) supplemented to the diets for broiler breeder hens could prevent drops in egg shell quality and tibia bone strength under highly stressful environmental temperatures.

• 펄프종이기술
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• 제32권1호
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• pp.10-18
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• 2000

To improve the physical properties of OCC (Old Corrugated Container) fibers, we used the mechanical pre-treatment on the fibers before refining . The mechanical action in the Hobart mixer induced high shear and compression on the fibers, which resulted in changes of fiber internal structure, and microcompressions on the surface of the fibers. We evaluated the amount of mechanical treatment on the fibers by fiber curl index for convenience. Four different refining techniques were applied to the pre-treated fibers (valley beater, Kady mill, PFI mill, and Impact refining) to find the best combination of the pre-treatment and the refining methods. Conclusions were summarized as followed. 1. Mechanical pre-treatment in Hobart mixer for more than 1 hour caused the increase of curl index of OCC fibers, and increased breaking length, burst index, and tear index the handsheets more than 10 % in this experiment. 2. Kady mill and PFI mill refining were effective in keeping fiber length from shortening Kady mill and Valley beater refining straightened out the fiber curls, and reduced the curl index. 3. Valley beating reduced fiber length very fast and generated fines more than other refining methods. 4. To increase breaking length and burst strength while keeping tear strength , combination of mechanical pre-treatment and Valley beating were most effective.

• 한국수산과학회지
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• 제33권6호
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• pp.591-596
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• 2000

감자, 옥수수, 소맥전분들의 혼합비에 따른 오징어 연제품의 보수력을 측정한 결과 혼합비를 증가시킬수록 옥수수전분의 경우 $10{\%}$ 첨가될 때까지 계속 보수능이 증가되다 그 이후 일정하게 유지되는 경향을 나타내었다. 이러한 경향은 소맥전분과 유사하였으나 감자 전분과는 다소 차이를 나타내었다. 즉, 감자 전분의 경우는 거의 전분함량이 늘어날수록 1차반응에 준하여 증가하다가 $15{\%}$ 첨가시에 최고의 보수력을 유함을 볼 수 있는데, 이는 감자전분이 보다 높은 함수율을 지니고 있음을 간접 시사하고 있었다. Breaking stress는 전분의 함량이 증가할수록 증가하는 경향이었으나, breaking strain의 경우는 모두 전분을 첨가할수록 감소하는 경향을 나타내었다. 즉, 소맥전분은 $10{\%}$ 첨가구간에서는 거의 대조구와 같은 strain값을 유지함을 볼 수 있었다. 이러한 결과에서 겔의 물성적인 측면을 고려한다면 소맥전분을 사용하여 연제품의 강도와 부드러움 즉 elastic한 겔을 획득할 수 있음을 예측가능 하게 한다. 대형오징어의 물성치를 texture map에 적용시켜보면, 옥수수 전분은 전분함량을 증가시킬수록 tough 해지면서 brittle 해지는 경향이었고, 감자전분의 경우 전체적으로 부서지거나 단단한 겔을 형성하기보다 보수력이 높은 탄력적인 겔을 형성할 수 있음을 알 수 있다. 한편 소맥전분의 경우 옥수수와 감자전분의 기능을 혼합한 것 같은 결과를 나타내었다. 전분 혼합비에 따른 색차의 변화를 조사한 결과 대체로 전분의 함량이 늘어나더러도 명도는 거의 변화가 없음을 보이고 있었는데, 이것은 겔안의 전분함량이 색차에는 기여하는바가 적음을 알 수 있었으며, 백색도의 경우 전분함량을 늘릴수록 1차반응적으로 증가하는 경향이 었으나, 특히 소맥의 경우가 이러한 양상을 뚜렷하게 나타내었다.