• Journal of Industrial Technology
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• v.17
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• pp.119-124
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• 1997

This thesis is an experimental research of shear behavioral characteristics and shear behavioral coefficient of weathered residual soil which is mostly contained in soil of Korea. Using the weathered residual soil from mountain near Kangwon National University, this experimental research were contained the physical properties of sample in term of the basic test method such as specific gravity, plastic and liquid limit, grain-size distribution, density and water content. Experimental results obtained from direct shear test sand triaxial compression tests show that according to step loading, linear strain and linear stress increase continually and angle of internal friction decreases just little according to incresing of water content in case of ignoring the cohesion, and angle of internal friction appears the maximum angle near a optimum moisture content in case of considering the cohesion.

• Korean Journal of Materials Research
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• v.12 no.6
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• pp.427-430
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• 2002

Plasma nitrocarburizing treatment was performed for SCM 435 steel by using a plasma ion nitriding system. The effects of the variation of nitrogen and methan contents upon the hardened layer was investigated. Both the thickness of the compound layer and the amount of $\varepsilon$ phase in the compound layer increased with increasing nitrogen content. However, the thickness of the compound layer decreased due to unstable plasma for an atmosphere containing 90% $N_2$ gas content in the gas mixture. The amount of $\varepsilon$phase in the compound layer increased with increasing $CH_4$ gas content. For $CH_4$ gas content more than 2% in the gas mixture, the thickness of the compound layer decreased due to the formation of $\theta$ phase.

• Journal of the Korea Concrete Institute
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• v.20 no.4
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• pp.415-421
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• 2008

Reinforced concrete starts to corrode when the chloride ion concentration which is the sum of included in concrete and penetrated from environments exceeds a certain level of critical chloride concentration. Therefore each country regulates the upper bounds of chloride amount in concrete and the regulations are different for each country due to its circumstances. In this study, the critical threshold chloride content according to unit cement amount is empirically calculated to propose a reasonable regulation method on the chloride amount. As a result, the critical threshold chloride content increases considerably according to cement content and it agrees with the established theories. The present regulations on total chloride amount 0.3 or 0.6 kg chloride ions per $1\;m^3$ of concrete does not reflect the influences of mix design, environmental conditions and etc. So it can be said that it is more reasonable to regulate the critical threshold chloride content by the ratio of chloride amount per unit cement content than by the total chloride content in $1\;m^3$ of concrete.

• Journal of Mushroom
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• v.18 no.4
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• pp.311-316
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• 2020

The effect of the nitrogen content of sawdust medium (1.2~1.8%) and the restriction stage temperature (2, 4, and 6℃) on the growth and storage characteristics of Flammulina velutipes (winter mushroom) were investigated. With increased nitrogen content, the growth days shortened and the yield of the fruiting body increased. The effect of restriction temperature on the growth of the fruiting body differed depending on the nitrogen content. No difference in restriction temperature was evident for T1 with a low nitrogen content of 1.28%. In medium with a nitrogen content ≥1.55%, the yield and length of the pileus and stipe increased as the restriction temperature decreased. The weight loss ratio according to the storage period did not change according to the nitrogen content in the medium. A low weight loss ratio of 1.50 to 1.93% was observed at a restriction temperature <4℃. When T3 with high nitrogen content in the medium was treated at a restriction temperature of 4℃, the fruiting body color values after 31 days of storage were 84.81 (L) and 6.3 (ΔE). This color change was minute compared to that after other treatments. The sensory characteristics score was 5.2 after 31 days of storage, and the quality remained acceptable for consumption.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.280-285
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• 2005

Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ($R^2$) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.

• Journal of Fisheries and Marine Sciences Education
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• v.22 no.2
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• pp.231-244
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• 2010

The purpose of this study is to explore domains and elements of pedagogical content knowledge(PCK) for effective teaching in secondary schools. The value of PCK lies essentially in its relation with specific topics. Teachers' PCK becomes through making explicit the nature of their pedagogical reasoning and the associated decision making within the context of teaching content. This study propose the process of PCK research and development. The theoretical definition of PCK, basic directions of PCK development were discussed. This research provides teachers with an opportunity to think about what is important in the teaching of a topic and why and to consider possibilities for future development.

• Journal of Forest and Environmental Science
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• v.27 no.2
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• pp.119-125
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• 2011

Heating value is the one of most important factor in energy use of the woods. This study was investigated for determining the heating value according to the moisture content level(%) of major broad-leaved tree in Korea. Heating value was decreased rapidly regardless the kinds of species (Liriodendron tulipifera, Alnus japonica, and Quercus mongolica) and parts of woods (wood part, and bark) as the moisture content (MC) was increased. In addition, bark had higher heating value than wood part. Liriodendron tulipifera showed the highest heating value among the other two species.

• Culinary science and hospitality research
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• v.3
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• pp.259-270
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• 1997

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, loin, ham, boston butt and bacon belly during storage at 4$^{\circ}C$ weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4$^{\circ}C$ for 2 days were 6.3, 5.9, 5.8, 5.6 and 5.2 respectively. And then pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin 4.55% in picnic, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of neutral lipid, the content in bacon, butt, picnic, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Archives of design research
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• v.16 no.4
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• pp.375-384
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• 2003

Interactive storytelling is a scenario created "on the fly" with digital content through user interaction. Every time interaction occurs between the user and content, a brand new story is created. Interaction intrigues people because it provides different story from same content. Through conventional media, people shared same content and experience. However through interactive media, people encounter unique experience, over same content possibly everytime they use it. People we, by their nature, very interactive being. However, interacting with media is not an activity that people are accustomed to. Hence, designing content has been all migrating experience from existing media to an unfamiliar ground. Unique and adoptive ways of designing content for digital interactive media is being sought out from the need as the result of the evolution of integrated society and emerging information technology. People are already used to some of interactive storytelling through hyper text in CD-ROM and web sites. More complicated and different structured models were born through games that offered graphics, virtual spaces and interactivity. When drawn onto a structural graph, few attributes and similarities seem to occur. This paper will try to outline and discuss structural graphs of interactive storytelling methods and suggest some ways for better storytelling design.