• Composites Research
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• v.22 no.4
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• pp.20-26
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• 2009

In the current study, thermoforming and compression analysis were carried out for the woven composite egg-box panel with the non-orthogonal constitutive material model, which is proposed by Xue et al. The material model is implemented in commercial engineering software, LS-DYNA, with a user subroutine. Directional properties in non-orthogonal coordinates are determinedusing the deformation gradient tensor and the material modulus matrix in local coordinate is updated at eaeh corresponding time step. After the implemented non-orthogonal constitutive model is verified by the bias extension test, the egg-box panel simulations are performed. The egg-box panel simulations are divided into two categories: thermoforming (draping) and crushing. The finite element model for crushing analysiscan be obtained using the displacement result of thermoforming process.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• Membrane Journal
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• v.26 no.1
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• pp.55-61
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• 2016

Organic fouling observed in submerged membrane filtration as a pretreatment for seawater desalination increases energy consumption for membrane operation because of requiring frequent chemical cleaning and membrane replacement. In membrane pretreatment for seawater facing with algae blooms, membrane fouling was observed in submerged microfiltration using sodium alginate model compound which is one of the main components of extracellular polymeric substances. Without aeration, aglinate fouling increased with its concentration while aeration reduced the alginate fouling effectively regardless of its concentration tested. In the absence of aeration, alingate fouling tended to be decreased with increasing calcium concentration. However, this effectiveness was reduced by increasing sodium chloride concentration. At high concentration of sodium chloride and calcium similar to the seawater conditions, aeration reduced initial fouling. However, as time progressed, the effect of increased airflow rate on fouling reduction was not significant, implying that optimum airflow rate to control alginate fouling in submerged microfiltration can exist.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.21-21
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• 2011

A series of Quasi-Elastic Neutron Scattering (QENS) experiments helps us to understand the single-particle (hydrogen atom) dynamics of a globular protein and its hydration water and strong coupling between them. We also performed Molecular Dynamics (MD) simulations on a realistic model of the hydrated hen-egg Lysozyme powder having two proteins in the periodic box. We found the existence of a Fragile-to-Strong dynamic Crossover (FSC) phenomenon in hydration water around a protein occurring at TL=$225{\pm}5K$ by analyzing Intermediate Scattering Function (ISF). On lowering of the temperature toward FSC, the structure of hydration water makes a transition from predominantly the High Density Liquid (HDL) form, a more fluid state, to predominantly the Low Density Liquid (LDL) form, a less fluid state, derived from the existence of a liquid?liquid critical point at an elevated pressure. We showed experimentally and confirmed theoretically that this sudden switch in the mobility of the hydration water around a protein triggers the dynamic transition (so-called glass transition) of the protein, at a temperature TD=220 K. Mean Square Displacement (MSD) is the important factor to show that the FSC is the key to the strong coupling between a protein and its hydration water by suggesting TL${\fallingdotseq}$TD. MD simulations with TIP4P force field for water were performed to understand hydration level dependency of the FSC temperature. We added water molecules to increase hydration level of the protein hydration water, from 0.30, 0.45, 0.60 and 1.00 (1.00 is the bulk water). These confirm the existence of the FSC and the hydration level dependence of the FSC temperature: FSC temperature is decreased upon increasing hydration level. We compared the hydration water around Lysozyme, B-DNA and RNA. Similarity among those suggests that the FSC and this coupling be universal for globular proteins, biopolymers.