• Journal of the Korean institute of surface engineering
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• v.49 no.3
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• pp.274-279
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• 2016

Stainless steel is widely used in various industries due to its excellent anti-corrosion characteristics. However, if the stainless steel is exposed to high speed fluid flow and chloride ion in the marine environment, corrosion and cavitation damage occurred on the surface easily. Therefore, to prevent these problems, stabilzed stainless steel is applied to offshore and shipbuilding industries. In this study, stabilized stainless steel specimen was made by 19%Cr-9%Ni with different Nb contents (0.29%, 0.46% and 0.71%). And then, their cavitation characteristics were investigated. As a result, the characteristics of cavitation resistance of stainless steel could be improved by increasing Nb contents.

• The Journal of the Korea Contents Association
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• v.6 no.10
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• pp.89-98
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• 2006

Mobile contents mean all contents that could be served by mobile terminals. The mobile contents are categorized by three areas, which are communication, information and entertainment. Since the various mobile contents have own characteristics, there are differentiations among the service success factors according to types of the contents. In this paper, we do not only derive important factors that influence success of mobile contents services, but also analyze how the factors influence the success of mobile services. We also analyze whether measures of the factors might differ significantly among the types of mobile contents services.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.2
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• pp.156-161
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• 2001

This study was carried out to evaluate the effect of bulk fermentation on chemical, chromatic, and organoleptic characteristics of burley leaf tobacco. The pile of ferment processing was taken up 32 days under the conolitions of leaf moisture contents of $28\pm1%$, with a pressure of some 200kg/$m^2$ within a closed room (mean air temperature and relative humidity ; 20.5$^{\circ}C$ and 58.7%). The pile was opened up and reconstructed two times when the maximum inside temperature reached at $45~46^{\circ}C$. The nicotine content was decreased, but amomnia contents and pH were significantly increased by bulk fermentation. Otherwise, the contents of total nitrogen, total volatile base, organic acids, and fatty acids were not affected by same treatment. The value of L(black to white), a(red to green) and b(yellow to blue) in chromatic characteristics were significantly decreased by bulk fermentation. In sensory test of the cigarettes made by addition of the tormented tobacco leaves after toasting in proportion of 19-25%, no negative characteristics in irritation, taste, and preference were detected in comparison with normally processed cigarettes(19%, 2 years fermentation, toasting). The results suggest that bulk fermentation may be useful to increase the proportion of burley leaf tobacco in the cigarettes and to shorten the period of storage for aging.

• International Journal of Contents
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• v.2 no.4
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• pp.1-7
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• 2006

The goal of Ambient Intelligence (AmI) is to build a smart environment for users where they are supported in some of their activities by many interaction mechanisms. The diversity of AmI characteristics requires special support from Operating Systems (OSes). In this paper, in order to support a conscious choice of an operating system for any specific AmI application, features requested by AmI systems were characterized and defined considering various applications. Then, characteristics of existing Operating Systems have been investigated in the context of AmI application support to relate their key characteristics to the typical requirements of AmI systems. Qualitative mapping table between AmI characteristics and as features has been proposed with an illustration of how to use it. As no as completely covers the range of characteristics required by AmI systems, challenging issues are summarized for the development of a new as and a product line of OSes.

• 한국연소학회:학술대회논문집
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• 2006.10a
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• pp.156-159
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• 2006

Gasification and melting method is one of the most potential means for waste treatment process with low emission of fly ash or heavy metal, dioxin and high possibility of using slags as resources. Moisture contents influences directly a gasification characteristics of waste. So it is necessary to investigate the effect of moisture contents in gasification. But it is hard to consider the effect of moisture contents, using samples of powder form of Milligram's order in existing thermogravimetric analyser. Therefore, we made a thermogravimetric analysis device to applicate samples of Gram's order. Gasification characteristics are typically reported with result from thermogravimetric analysis date for wood and RDF samples along with changing moisture contents. It is discussed the way to apply these analysis results to gasification and melting furnace.

• Proceedings of the Korea Contents Association Conference
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• 2004.05a
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• pp.535-539
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• 2004

This paper is concerned with structurizing contents of the ergonomic resources and constructing DB of these resources. Through this internet system developed using ultra 2 DB Server, Sun Solaris(UNIX) OS, UniSql DBMS, Apache Web server, the interface (www.gamsung.or.kr), by which ergonomic resources can be provided, has been completed. Information retrieval concerning ergonomic resources produced by the project "Business of Development in Technology of Human Sensibility Ergonomics" is possible. For example, 35 reports and 262 ergonomic characteristics issued from the first step of this project, 255 ergonomic characteristics issued from the second step. In addition, there are also voice data, sound data, expression data, questionnaire data, sensibility data, and information about researchers, manufactories, references.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• Journal of Korea Foundry Society
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• v.5 no.2
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• pp.97-108
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• 1985

In order to investigate the effect of magnesia clinker on the characteristics of the investments, temperature change during setting, setting time, compressive strength and thermal expansion of the investments were measured, and x-ray analyses were also performed. The investments were prepared in accordance with variation of the content and the particle size of magnesia clinker respectively. From this experiment, the results were summarized as follows; 1. Temperature of the investments during setting rapidly increased with increase of MgO contents and decrease of the particle size of magnesia clinker. 2. Setting time decreased with increase of MgO contents and decrease of the particle size of magnesia clinker. 3. Compressive strength increased with increase of MgO contents and decrease of the particle size of magnesia clinker. 4. Thermal expansion decreased with increase of MgO contents and decrease of the particle size of magnesia clinker. From the above results, the investment which contains 8% of MgO (270-325mesh) could be recommended for phosphate investment castings.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.917-919
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• 2009

Effects of nano-silver contents(15~50wt%) on screen printed-etched gate electrodes and electrical characteristics of OTFTs were investigated. As Ag contents increased, the screen-printed film was transferred exactly without spreading and obtained the densely-packed layer with a stable and excellent conductivity but, its thickness was increased and surface became rougher. It was found that the leakage current of MIM devices and off-state currents of OTFTs became larger due to poor step coverage of PVP dielectric layer on the thick and rough gate electrodes for nano-Ag inks with Ag contents more than 30wt%.