• Korean Journal of Materials Research
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• v.16 no.9
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• pp.584-591
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• 2006

To enhance the machinability of the austenite stainless alloys, Mn and S were added to form MnS in the austenite matrix. Recently, Ca is also added to increase machinability. The alloying elements, such as C, Mn, S, Ca, and Al, are known to affect machinability, but those roles are not well understood. In this study, the ingots, controlled of alloying elements, C, Mn, S, Ca, Al, were prepared in the 304 stainless steel. The relationship between microstructure and machinability was compared to understand the role of alloying elements. It was proved that Mn and S enhanced machinability but C reduced it by analyzing cutting force on machining in the lathe. The alloying elements, Ca and Al, made a complex oxide compound of Mn-S-Ca-Al-Si-O, which results in increasing tool life. The ferrite volume fraction was changed with alloying elements and the effect of the ferrite fraction on machining was also discussed.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• Journal of Forest and Environmental Science
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• v.31 no.3
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• pp.192-201
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• 2015

Information on plant diversity and community structure are required to chalk out necessary actions for conservation management. The present study assessed the composition and diversity of tree species in Kamalachari Natural Forest of Chittagong South Forest Division, Bangladesh, during April 2010 to November 2011. A total of 107 tree species belonging to 72 genera and 37 families were recorded, where Moraceae family was represented by maximum (11) species. Density, Basal area and volume of tree species were $418{\pm}20.09stem/ha$, $21.10{\pm}2.62m^2/ha$ and $417.4{\pm}79.8m^3/ha$ respectively. Diameter and height class distribution of tree species revealed an almost reverse J-shaped curve. Both the number of species and percentage of tree individuals were maximum in the lower DBH and height ranges. Anthropogenic disturbances like illegal tree cutting, over extraction, settlement inside forest area etc. were noticed during the study, which are supposed to cause gradual decrease of both tree species and individuals in the higher DBH and height classes. However, Artocarpus chama was found dominant showing maximum IVI followed by Schima wallichii, Aporosa wallichii, and Lithocarpus acuminata. The quantitative structure of the tree species of Kamalachari natural forest is comparable to other tree species rich tropical natural forests. The findings of the study may help in monitoring future plant population changes of the identified species and adopting species specific conservation programs in Kamalachari natural forest.

• Korean Journal of Human Ecology
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• v.18 no.3
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• pp.793-798
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• 2009

Hair cut is one of the best useful technical tool for hair styling. In this study using the rule of the layers of hair design, balanced for visual art, perceptual ability and form created by the principles of analysis and offer hair cuts and hair design of the representation of regions and even hair design as the basis of a student of Hair Beauty and all the people working in the field can create a variety of hair design puts the purpose to establish a basis. The result of this study can be outline as follows: First, the step line and the movement of the relationship between the law of the layers above and below the length of the same layer techniques, the same consists of a vertical cross-section of the overall round shape of the cut same layer is created and the appropriate volume and movement, the movement of low-layer round a little bit more feeling and expression is used when you want. High-layer used to want to move a lot of light and could see that. Second, the layer of the Law and over direction, lifting, section, the line control. weight control and analyzed by principle and the principle of the process of forming the written form was unknown. Third, hair design, the expansion of the expressive power of the law of the layers, and the section of the over direction depends on the presence of line control to express the length of the outline I had to, lifting the weight to adjust form controls, and the expression of Hair Design will be expanding the width. A hair designer, a layer style to create a zone he thought the law of the first layer formative area To further the reach will be a lot of research, leading up formative aspects of this research thesis do not have missing parts, or as a result of the Beauty of Hair Design and the width of a hair design education in the field can perform to help feed the reference materials that will be.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.2
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• pp.146-153
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• 2006

A passive microfluidic delivery system using hydrophobic valving and pneumatic control was devised for microfluidic handling on a chip. The microfluidic metering, cutting, transport, and merging of two liquids on the chip were correctly performed. The error range of the accuracy of microfluid metering was below 4% on a 20 nL scale, which showed that microfluid was easily manipulated with the desired volume on a chip. For a study of the feasibility of biochemical reactions on the chip, a single enzymatic reaction, such as ${\beta}-galactosidase$ reaction, was performed. The detection limit of the substrate, i.e. fluorescein $di-{\beta}-galactopyranoside$ (FDG) of the ${\beta}-galactosidase$ (6.7 fM), was about 76 pM. Additionally, multiple biochemical reactions such as in vitro protein synthesis of enhanced green fluorescence protein (EGFP) were successfully demonstrated at the nanoliter scale, which suggests that our microfluidic chip can be applied not only to miniaturization of various biochemical reactions, but also to development of the microfluidic biochemical reaction system requiring a precise nano-scale control.

• Journal of the korean society of oceanography
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• v.37 no.3
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• pp.125-133
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• 2002

Water and salt budgets in the Yellow Sea and Bohai are analyzed based on the historical data and CTD data collected recently using box models. The amounts of volume transport and of water exchange across the boundary between the Yellow and East China Seas are estimated to be 2,330-2,840 $\textrm{km}^3$/yr and 109-133 $\textrm{km}^3$/yr, respectively, from the one-layer box model. Corresponding water residence time is 5-6 years. In the Bohai, water residence time is twice as long as that in the Yellow Sea, suggesting that the Yellow Sea and Bohai cannot be considered as a single system in the view of water and salt budgets. The results indicate that water and salt budgets in the Yellow Sea depend almost only on the water exchange between the Yellow and East China Seas. The computation with the coupled two-layer model shows that water residence time is slightly decreased to 4-5 years for the Yellow Sea. In order to reduce uncertainties for the budgeting results the amount of the discharge from the Changjiang that enters into the Yellow Sea, the vertical advection and vertical mixing fluxes across the layer interface have to be quantified. The decreasing trend of the annual Yellow River outflow is likely to result that water residence time is much longer than the current state, especially for the Bohai. The completion of the Three Gorges dam on the Changjiang may be change the water and salt budgets in the Yellow Sea. It is expected that cutting back the discharge from the Changjiang by 10% through the dam would increase water residence time by about 10%.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.12
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• pp.1702-1710
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• 2001

Supersonic coaxial jets are investigated numerically by using the axisymmetric, Wavier-Stokes equations which are solved using a fully implicit finite volume method. Three different kinds of coaxial nozzles are employed to understand the flow physics involved in the supersonic coaxial jets. Two convergent-divergent supersonic nozzles are designed to have the same Mach number 2.0, and used to compare the coaxial jet flows with those discharging from one constant-area nozzle. The impingement angle of the annular jets are varied. The primary pressure ratio is changed in the range from 2.0 to 10.0 and the assistant jet ratio from 1.0 to 3.0. The results obtained show that the fluctuations of the total pressure and Mach number along the jet axis are much higher in the constant-area nozzle than those in the convergent-divergent nozzles, and the constant-area nozzle lead to higher total pressure losses, compared with the convergent-divergent nozzles. The assistant jets from the annular nozzle affect the coaxial jet flows within the distance less than about ten times the nozzle throat diameter, but beyond it the coaxial jet is conical with self-similar velocity profiles. Increasing both the primary jet pressure ratio and the assistant jet pressure ratio produces a longer coaxial jet core.

• Geomechanics and Engineering
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• v.23 no.1
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• pp.61-69
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• 2020

The uniaxial compressive strength (UCS) of rock is a basic parameter in underground engineering design. The disadvantages of this commonly employed laboratory testing method are untimely testing, difficulty in performing core testing of broken rock mass and long and complicated onsite testing processes. Therefore, the development of a fast and simple in situ rock UCS testing method for field use is urgent. In this study, a multi-function digital rock drilling and testing system and a digital core bit dedicated to the system are independently developed and employed in digital drilling tests on rock specimens with different strengths. The energy analysis is performed during rock cutting to estimate the energy consumed by the drill bit to remove a unit volume of rock. Two quantitative relationship models of energy analysis-based core drilling parameters (ECD) and rock UCS (ECD-UCS models) are established in this manuscript by the methods of regression analysis and support vector machine (SVM). The predictive abilities of the two models are comparatively analysed. The results show that the mean value of relative difference between the predicted rock UCS values and the UCS values measured by the laboratory uniaxial compression test in the prediction set are 3.76 MPa and 4.30 MPa, respectively, and the standard deviations are 2.08 MPa and 4.14 MPa, respectively. The regression analysis-based ECD-UCS model has a more stable predictive ability. The energy analysis-based rock drilling method for the prediction of UCS is proposed. This method realized the quick and convenient in situ test of rock UCS.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.8 no.6
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• pp.2022-2042
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• 2014

The term "big data" has recently gained widespread attention in the field of information technology (IT). One of the key challenges in making use of big data lies in finding ways to uncover relevant and valuable information. The high volume, velocity, and variety of big data hinder the use of solutions that are available for smaller datasets, which involve the manual interpretation of data. Semantic computing technologies have been proposed as a means of dealing with these issues, and with the advent of linked data in recent years, have become central to mainstream semantic computing. This paper attempts to uncover the state-of-the-art semantics-based approaches and tools that can be leveraged to enrich and enhance today's big data. It presents research on the latest literature, including 61 studies from 2011 to 2014. In addition, it highlights the key challenges that semantic approaches need to address in the near future. For instance, this paper presents cutting-edge approaches to ontology engineering, ontology evolution, searching and filtering relevant information, extracting and reasoning, distributed (web-scale) reasoning, and representing big data. It also makes recommendations that may encourage researchers to more deeply explore the applications of semantic technology, which could improve the processing of big data. The findings of this study contribute to the existing body of basic knowledge on semantics and computational issues related to big data, and may trigger further research on the field. Our analysis shows that there is a need to put more effort into proposing new approaches, and that tools must be created that support researchers and practitioners in realizing the true power of semantic computing and solving the crucial issues of big data.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.135-143
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• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.