• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.659-663
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• 1998

Mook is a traditional Korean food made from the sediment of mungbean, cowpea, buckwheat or acorn. The air-dried sediment of cowpea(6~9%, dry basis) was heated to 80~95$^{\circ}C$ by continuous(method A) or instantaneous(method B) heating method and held at that temperature for 20min and then cooled at 15$^{\circ}C$ for 3hrs. The optimum deformation rate for the measurements of hardness and cohesiveness of cowpea mook by Instron Universal Testing Machine was 55~65% by method A and 60~70% by method B. The hardness of mook made by method A was the highest at heating temperature of 9$0^{\circ}C$, whereas that by method B was linearly decreased as the heating temperature increased at all concentrations. The mook made by method B had higher cohesiveness than that by method A. The ratio of cohesiveness to hardness was also higher in mook made by method B.

• Journal of Ocean Engineering and Technology
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• v.10 no.2
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• pp.42-52
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• 1996

소성스핀을 취급하기 위한 이론을 살펴보면 개념적으로 현저히 다른 세가지로 압축된다. 또한 재료직조 현상이 소성스핀의 근원이라고 알려져 있지만, 그 지배인자와 발생근원에 대하여 아직 충분히 연구되어 있지 않다. 따라서 앞으로의 연구에 올바른 방향을 제시하기 위하여 소성스핀의 기본적인 거동에 대한 연구가 요구된다. 본 연구에서는 체심입방격자 다결정의 소성스핀 시뮬레이션을 통하여, 소성스핀의 거동을 조사하였는데, 재료직조, 변형경화, 변형속도, 하중역전 등의 영향을 검토하였다. 소성발생원인으로 재료직조현상이 강조되었고, 이에 관련한 주요지배인자를 제시하였다. 무차원 소성스핀은 변형속도, 재료경화에 영향을 받으나 재료직조와 관련한 인자와 비교하여 그 영향이 작게 나타났다.

• Journal of Mechanical Science and Technology
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• v.19 no.7
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• pp.1441-1448
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• 2005

Fine grained AZ31 and AZ61 magnesium alloys produced by equal channel angular pressing (ECAP) were tested for investigating tensile and fatigue properties, including microstructure, monotonic tensile flow, fatigue life and crack growth rate. For the two alloys, the yield stress of the ECAPed sample was lower than that of the unECAPed (=as received) sample, because of the fact that the softening effect due to texture anisotropy overwhelmed the strengthening effect due to grain refinement. Grain refinement of the AZ31 and AZ61 alloys through ECAP was found not to be significantly effective in increasing fatigue strength.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.207-212
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• 2002

This study was to examine the characteristics in the texture of acorn Mooks (acorn starch jelly) with different conditions to prepare acorn starch. By texture profile analysis, hardness and chewiness with 50% deformation were increased with increasing soaking days. Hardness of acorn Mook, measured by texture analyzer, showed significantly difference between the samples, and was closely related to the content of non-starchy substances and their intrinsic viscosity. The observation of microstructure through a scanning electron microscope (SEM) showed that acorn Mook showed finer and more fibrous structure than control(0-0), sample without soaking of acorn and sediments. Sensory characteristics of acorn Mook were affected by soaking treatment. The result of acceptance test on acorn Mooks indicated that the color and hardness increased with the increase of soaking days of acorn nuts and soaking times of sediments. There was a little difference between the samples in astringency taste. Their overall acceptability also increased except for 4-2 sample (i.e., soaking of acorn, 4 days; soaking of sediments, 2 times) and 4-3 sample (i.e., soaking of acorn nuts, 4 days; soaking of sediments, 3 times). As the results, the color, light brown, and the taste, a little astringency with consistency, were important factors of acorn Mook.

• The Journal of Engineering Geology
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• v.27 no.4
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• pp.489-500
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• 2017

It is not rare that pseudotachylite, dark colored rock with glassy texture, is recognizable in deep core samples drilled up to 900 m from the surface. Pseudotachylite with widths varying few to 20 cm is sharply contacted or interlayered with the host rocks composed of Jurassic granite and Precambrian amphibolite gneiss, showing moderately ductile deformation or slight folding. Pseudotachylite occurring at varying depths in the deep drill core are slightly different in texture and thickness. There is evidence of fault gouge at shallower depths, although brittle deformation is pervasive in most drill cores and pseudotachylite is identified at random depth intervals. Under scanning electron microscope (SEM), it is evident that the surface of pseudotachylite is characterized by a smooth, glassy matrix even at micrometer scale and there is little residual fragments in the glass matrix except microcrystals of quartz with embayed shape. Such textural evidence strongly supports the idea that the pseudotachylite was generated through the friction melting related to strong seismic events. Based on X-ray diffraction (XRD) quantitative analysis, it consists of primary minerals such as quartz, feldspars, biotite, amphibole and secondary minerals including clay minerals, calcite and glassy materials. Such mineralogical features of fractured materials including pseudotachylite indicate that the fractured zone might form at low temperatures possibly below $300^{\circ}C$, which implies that the seismic activity related to the formation of pseudotachylite took place at shallow depths, possibly at most 10 km. Identification and characterization of pseudotachylite provide insight into a better understanding of the paleoseismic activity of deep grounds and fundamental information on the stability of candidate disposal sites for high-level radioactive waste.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Korean Journal of Materials Research
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• v.21 no.10
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• pp.556-562
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• 2011

We carried out this study to evaluate the grain refining in and the mechanical properties of alloys that undergo severe plastic deformation (SPD). Conventional rolling (CR) and cross-roll rolling (CRR) as SPD methods were used with Ni-20Cr alloy as the experimental material. The materials were cold rolled to a thickness reduction of 90% and subsequently annealed at $700^{\circ}C$ for 30 min to obtain a fully recrystallized microstructure. For the annealed materials after the cold rolling, electron back-scattered diffraction (EBSD) analysis was carried out to investigate the grain boundary characteristic distributions (GBCDs). The CRR process was more effective when used to develop the grain refinement relative to the CR process; as a result, the grain size was refined from $70{\mu}m$ in the initial material to $4.2{\mu}m$ (CR) and $2.4{\mu}m$ (CRR). These grain refinements have a direct effect on improving the mechanical properties; in this case, the microhardness, yield and tensile strength showed significant increases compared to the initial material. In particular, the CRR-processed material showed more effective values relative to the CR-processed materials. The different texture distributions in the CR (001//ND) and CRR (111//ND) were likely the cause of the increase in the mechanical properties. These findings suggest that CRR can result in materials with a smaller grain size, improved texture development and improved mechanical properties after recrystallization by a subsequent annealing process.

• Journal of Broadcast Engineering
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• v.24 no.3
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• pp.440-451
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• 2019

We propose a system that allows three dimensional manipulation of face in video. The 3D face manipulation of the proposed system overlays the 3D face model with the user 's manipulation on the face region of the video frame, and it allows 3D manipulation of the video in real time unlike existing applications or methods. To achieve this feature, first, the 3D morphable face model is registered with the image. At the same time, user's manipulation is applied to the registered model. Finally, the frame image mapped to the model as texture, and the texture-mapped and deformed model is rendered. Since this process requires lots of operations, parallel processing is adopted for real-time processing; the system is divided into modules according to functionalities, and each module runs in parallel on each thread. Experimental results show that specific parts of the face in video can be manipulated in real time.

• Korean Journal of Metals and Materials
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• v.49 no.5
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• pp.355-361
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• 2011

Creep behaviors of the Zr-1.Nb-0.5Cu (HANA-6) alloy strips with different orientations were investigated. Anisotropy was observed in the samples depending on their physical orientations due to the formation of texture in their microstructures. The creep strain rate was increased as the test stress and temperature increased. The rate was higher along the rolling-direction than in the transverse-direction irrespective of annealing conditions. However, the samples with $45^{\circ}$ direction showed different behaviors depending on the annealing temperature. When strips were finally annealed at $600^{\circ}C$ for 10 min, the primary creep rate of the $45^{\circ}$ strip was the highest among the various orientations although the saturated creep rate was the lowest. In the case of final annealing at $660^{\circ}C$ for 4 h, the highest creep rate occurred throughout the creep test in the $45^{\circ}$ strip. It is considered that the fraction of (100) planes along the direction of creep deformation affect the creep rates.

• The Journal of Engineering Geology
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• v.19 no.3
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• pp.277-285
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• 2009

In order to assess the fault behavior by the geometric analysis of fault slip, the study area between Yangsan city and Shinkwang-myon, Pohang city along the strike of the Yangsan fault is divided into 5 domains($A{\sim}E$ domains) based on the strike change of main fault, the type of fault termination, the cyclic variation of fault zone width, deformation pattern of fault rocks and angular deviation of secondary shears. And, we would apply the relationship between the mode of fault sliding and the resultant deformation texture obtained from previous several experimental studies of simulated fault gouge to the study of the Yangsan fault. To understand sliding behavior of the fault we measured the data of fault attitude and fault slip, and analyzed relationships between the main fault and secondary Riedel shear along the Yangsan fault. The sliding behavioral patterns in each section were analyzed as followings; the straight sections of A, D and E domains were analyzed as the creeping section of stably sliding. In contrast, the curved section of B domain was analyzed as the locked section of stick-slip movement.