• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.05a
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• pp.18-21
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• 2009

The life of components under high thermal load is typically shorter than other components. The turbopump turbine of liquid rocket is operated under these environments like high temperature and high centrifugal dorce due to high rotating velocity during operating time. These conditions may often cause low-cycle fatigue problem in the turbopump turbine. First of all, to analyze heat stress, ABAQUS/CAE is used and Coffin-manson's equation is used to consider elasticity and plasticity strain. S.W.T's method is used to consider the mean stress effect, using strain history, low-cycle fatigue analysis is done for turbopump turbine which may have FCL(fracture critical location). In this paper, strain life method is applied to analyze low-cycle fatigue.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.

• Journal of the Korean Wood Science and Technology
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• v.48 no.6
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• pp.820-831
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• 2020

Fumigation treatment is mainly used on dead trees affected by the oak wilt disease to prevent the spread of damage. To verify the possibility of intensive use of the damaged Mongolian Oak wood treated by the fumigation treatment, we performed the compression and bending performance evaluation of the fumigation treated wood. The fumigation was done with Nemasect (Metam-sodium) for about 9 months. The dry longitudinal compressive strength of the fumigation treated oak wilt-diseased wood at the ambient temperature and humidity, and the compressive modulus of elasticity were measured to be 58.87MPa, and 5.66GPa, which were similar to the non-treated wood. The strength performance of mature wood of fumigation treated wood was 16% higher than that of juvenile wood. The compression fracture of the non-treated oak wood showed various shapes, however, most of the fumigation treated wood showed shear-type fracture shape. The bending strength of the fumigate treated wood was measured to be 157.43MPa, which was 8% higher than that of the non-treated wood, and the bending modulus of elasticity was measured to be 16.38GPa, which was 16% lower than that of the non-treated wood. However, it was confirmed that the coefficient of variation for the bending strength performance value of the fumigation treated wood was lower than that of the non-treated wood.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.63-69
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• 1991

This study was undertaken for the purpose of studying the physicochemical propery of mungbean and texture of mungbean starch gels. Mungbean starch gel made with different levels of oil were tested to investigate the textural characteristics by mechanical test. The results are summerized as fallows: The content of moisture fat, protein, and ash in Seonwha mungbean were shown to be about 13.19%, 1.02%, 23.57% 3.13% respectively. Those of Seonwha mungbean crude starch were 12.48%, 0.63%, 0.94%, 0.13% respectively. The gain of dry crude starch from peeled mungbean was 22.48%. Water binding capacity of Seonwha mungbean crude starch was 183.1%. The pattern of change in swelling power of Seonwha mungbean crude starch for increasing temperature increased slowly to $70^{\circ}C$, and then increased rapidly. The pattern of change in solubility was similar to that of swelling power. The amylose and amylopectin content were 22.5%, 77.5%. Brabender hot-paste viscosities of mungbean crude starch at 8% and 10% showed the similar amylogram patterns with peak vicosity. By the Rheometer measurement result of 8% 10% mungbean starch gel, Hardness and Fractuability tended to be decreased as the addition level of oil increased. Elasticity, Adhesiveness, Chewiness, L, a, and b value tended to be increased as the addition level of oil increased.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.12 s.148
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• pp.1619-1626
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• 2005

The durability of a stretch fabric is mainly related to the change in the dimension and mechanical properties of elastomeric fibers during wearing and washing. In this study, we examined the effects of washing temperature, presoaking time and the number of washing cycles on the change in length, tenacity, elongation at break, and permanent elongation after six repeated cycles of $100\%$ extension and relaxation of spandex yams with varying fineness and with a different rate of extension during heat-set. The spandex yarns continued to shrink as the wash temperature and the number of wash cycles increased. In addition, the finer spandex yams decreased in length more than the thicker yams. The increase in temperature and presoaking time tended to cause a slight decrease in the tenacity and elongation at break of the spandex yarns. Permanent elongation of the spandex yams also increased as the temperature, presoaking time and the number of washing cycles increased. Moreover, an extended presoaking time followed by washing at $40\%$ like repeated washing cycles showed the great increase in the permanent elongation of spandex yams. The thinner spandex yin had a better elasticity than the thicker one, since the former had a lower permanent elongation percentage than the latter. Based on the DSC thermograms, the melting points of the spandex yarns after washing were almost the same as those of the spandex yarns before washing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.573-581
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• 1987

The fish meat paste products are rapidly growing in its production. However, the recent prohibition of AF-2 gives a lot of difficulties in the marketing of fish meat paste products manufactured ty the conventional procedures. The present study aims to obtain the optimal conditions for retaining tile quality of the fish meat paste products with long shelf-life on the market. The fried fish meat paste was sealed in the retort pouches and sterilized under the conditions which the Fo value designated to 6. The effects of the sterilization temperature and the diameter of the products on the quality factors such as jelly strength, water holding capacity, texture and in vitro protein digestibility were investigated. The jelly strength and hardness increased as the sterilization temperature increased. On the other hand, there were no differences found in water holding capacity and elasticity. Of the samples, product with diameter of 12mm showed the highest values of jelly strength, hardness, L values and in vitro protein digestibility which sterilized at $124^{\circ}C$. However. tile results of the organoleptic tests showed rather score in the products with diameter of 16 mm than 12 mm which were sterilized at $124^{\circ}C $. From the results described above, it was concluded that the fried fish meat paste products with 16 mm or less in a diameter which were sterilized at higher temperature could keep high quality.

• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.1-5
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• 2015

As increasing utilization of Tenebrio molitor for industry, establishing effective conditions of indoor mass-rearing system become more important. For this reason, the aim of this study was to identify the physiological characteristics of Tenebrio molitor in different range of temperatures, photoperiods and rearing densities for mass breeding. As a result, their egg had above 70% hatching rate at $17.5{\sim}27.5^{\circ}C$ and the egg period was shown 5~7 days in $25{\sim}35^{\circ}C$. Consequently, in the consideration of the hatching rates and egg periods, the optimal indoor temperature for rearing was $25{\sim}27.5^{\circ}C$. Furthermore, development period of larvae in mass breeding system was shorter than individual breeding system under all the conditions of temperature. Also, the pupal weight was higher in mass breeding system except for $20^{\circ}C$ and $25^{\circ}C$. Considering elasticity of demand and weight of production, the effective condition was mass-breeding system at $25^{\circ}C$. In photoperiodic condition, the shortest of larval period was 157.35 day in 14L : 10D.

• Journal of Chest Surgery
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• v.44 no.2
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• pp.99-107
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• 2011

Background: Calcification is the most frequent cause of clinical failure of bioprosthetic tissues fabricated from GA-fixed porcine valves or bovine pericardium. A multi-factorial approach using different mechanisms was recently developed to reduce the calcification of bioprosthetic tissues. The purpose of the present study was to evaluate the synchronized synergism of using L-arginine and $NaBH_4$, compared with ethanol and L-lysine, in glutaraldehyde treated porcine pericardium from the standpoint of calcification and tissue elasticity. Materials and Methods: Porcine pericardium was fixed at 0.625% GA (7 days at room temperature after 2 days at $4^{\circ}C$). An interim step of ethanol (80%; 1 day at room temperature) or L-lysine (0.1 M; 2 days at $37^{\circ}C$) or L-arginine (0.1 M; 2 days at $37^{\circ}C$) was followed by completion of the GA fixation. A final step of NaBH4 (0.1 M; 2 days at room temperature) was followed. Their tensile strength, thickness, and thermal stability were measured. Treated pericardia were implanted subcutaneously into three-week-old Sprague-Dawley rats for 8 weeks. Calcium content was assessed by atomic absorption spectroscopy and histology. Results: L-arginine and $NaBH_4$ pretreatment ($1.81{\pm}0.39$ kgf/5 mm p=0.001, $0.30{\pm}0.08$ mm p<0.001) significantly increased tensile strength and thickness compared with the control ($0.53{\pm}0.34$ kgf/5 mm, $0.10{\pm}0.02$ mm). In a thermal stability test, L-arginine and $NaBH_4$ pretreatment ($84.25{\pm}1.12^{\circ}C$, p=0.023) caused a significant difference from the control ($86.25{\pm}0.00^{\circ}C$). L-lysine and $NaBH_4$ pretreatment ($183.8{\pm}42.6$ ug/mg, p=0.804), and L-arginine and $NaBH_4$ pretreatment ($163.3{\pm}27.5$ ug/mg, p=0.621) did not significantly inhibit calcification compared to the control ($175.5{\pm}45.3$ ug/mg), but ethanol and $NaBH_4$ pretreatment did ($38.5{\pm}37.3$ ug/mg, p=0.003). Conclusion: The combined pretreatment using L-arginine and $NaBH_4$ after GA fixation seemed to increase the tensile strength and thickness of porcine pericardium, fixed with GA. Additionally, it seemed to keep thermal stability. However it could not decrease the calcification of porcine pericardium fixed with GA. $NaBH_4$ pretreatment seemed to decrease the calcification of porcine pericardium fixed with GA, but only with ethanol.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.346-351
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• 1993

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased vely slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at $5^{\circ}C$.

• Journal of Mushroom
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• v.10 no.3
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• pp.115-119
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• 2012

'Gonji-5ho', a new variety of oyster mushroom, for the bag culture, was bred by mating two monokaryons isolated from 'Chiak-3ho'and 'Suhan-1ho'. In the characteristics of fruit body, pilei were thick and gray and stipes were thick, and long, and soft. It was better in elasticity and cohesivness of tissue compared to Suhan-1ho. Compared to other varieties, it was suitable to grow at higher temperature. The range of optimum temperature for the mycelial growth was around 26~29 and that for the pinheading and growth of fruit body was around $18{\sim}20^{\circ}C$. But when it was cultuered in lower than $15^{\circ}C$, growth was not uniform, culture period was longer, and stipes were uneven. In the bag culture, it was required around 18 days in incubation period and 3 days in primordia formation. The fruit body growth was vital and uniform. The yield was 221.4g/1kg bag.