• The Transactions of the Korean Institute of Power Electronics
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• v.18 no.2
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• pp.123-130
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• 2013

This paper proposes the switched trans Z-source inverter(STZSI) which combined the characteristics of the trans Z-source inverter(TZSI) and the switched inductor Z-source inverter(SLZSI). The proposed STZSI has the same performance compared with the SLZSI which is improved the voltage boost performance of the conventional typical X-shaped ZSI, and it has advantage that circuit structure of Z-impedance network is more simple. And, in order to step up the voltage boost factor under the condition of the same duty ratio, unlike the SLZSI adding the inductors and diodes, the proposed method is dune by changing the turn ratio of trans primary winding of Z-impedance network. To confirm the validity of the proposed method, PSIM simulation and a DSP(TMS320F28335) based experiment were performed using trans with turn ratio 1 and 2 under the condition of the input DC voltage VI=50V, duty ratio D=0.1 and D=0.15. As a result, under the same input/ouput condition, the inverter arm voltage stress of the proposed method is reduced to about 15%-22% as compared with typical X-shaped ZSI, and the elements in Z-impedance network of the proposed method is reduced as compared with the SLZSI.

• The Journal of the Korean dental association
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• v.47 no.7
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• pp.444-454
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• 2009

The purpose of this study was to compare the shaping abilities of LightSpeed, ProTaper-Universal, and hybrid technique using S-series of ProTaper-Universal and LigthSpeed. The 72 simulated root canals of J-shape were used and classified as flowing 3 groups according to the instrumentation methods; Group P of 24 canal blocks were prepared with ProTaper-Universal, Group L was prepared with LightSpeed, and Group H was prepared with hybrid technique (initial shaping with ProTaper-Universal SI and S2 and apical shaping with LightSpeed from #25 to #50). A second-year resident of Endodontic department prepared the resin block canals to apical size #50 (F5 in Group P). The time lapses for instrumentation and the reduction of root canal curvature after shaping were measured. The pre- and post-instrumented root canals were scanned and superimposed to evaluate and calculate the increased canal width and apical centering ratio. The results were as followings: Group Land H showed significant less instrumentation time than Group P (p < 0.05). The ProTaper system showed greater reduction of root canal curvature and working length diminishment than other methods (p < 0.05). LightSpeed system showed best canal curvature preserving characteristics. The Group P had greater instrumented widths at all levels examined (p < 0.05). Group L and Group H showed lower centering ratio (ability to preserve the canal center; the lower ratio means the better canal center preservation) than Group P (p < 0.05). Group H had the lowest centering ratio at the 1 mm level.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.5
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• pp.581-587
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• 2008

In this study, we investigated the buffering effect with different COD, $NH_4{^+}-N$ and TP shock loads on the performance of lab-scale Sequencing Batch Reactor(SBR) using synthetic wastewater. This study was operated under the following conditions : HRT, 12 hrs : MLSS, 2,000 mg/L : F/M ratio, $0.2kgCOD/kgMLSS{\cdot}d$ : SRT, 20days, and was increased by a factor, COD : ranging from 200-2000 mg/L, $NH_4{^+}-N$ : ranging from 30-300 mg/L, T-P : ranging from 5-50 mg/L in the reactor. As results, COD removal rate at different shock loads was decreased until 42.1%(stable state : 95%) and concentration with effluent was higher than 695 mg/L(at Run 6). In case of $NH_4{^+}-N$ removal rate was decreased until 35.8% from 97.0% and also T-P removal rate was decreased until 5.0%. Effluent concentrations of COD, $NH_4{^+}-N$ and T-P were rapidly increased according to shock loads and needed 3, 4 and 6 additional cycle times for recovering the stable condition.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.552-556
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• 2005

Malondialdehyde (MDA) and total antioxidant capacity (T-AOC) levels, superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), glutathione transferase (GST) and xanthine oxidase (XOD) activities were analyzed in serum, livers and kidneys of pigs treated with graded doses of fluoride (as NaF). Ninety-six Duroc-Landrace-Yorkshire crossbred growing pigs (48 barrows and 48 gilts, respectively), with similar initial weight 24.14${\pm}$1.12kg, were randomly assigned to four different treatments. These treatments containing the following added F: basal control; 50 mg/kg F; 100 mg/kg F and 150 mg/kg F were randomly assigned to four pens (three barrows and three gilts) each in a completely randomized design. The results showed pigs treated with 150 mg/kg F significantly decreased average daily gain (ADG) (p<0.05) and increased feed/gain ratio (F/G) (p<0.05) compared to the controls. In the groups treated with fluoride, the contents of MDA increased, T-AOC levels and the activities of SOD, GSH-PX, CAT, GST and XOD decreased, and most of which altered significantly (p<0.05). The study therefore indicated the mechanism of excess fluoride on the impairment of soft tissues involved in lipid peroxidation and decreased the activities of some enzymes associated with free radical metabolism.

• International Journal of Concrete Structures and Materials
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• v.7 no.1
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• pp.71-78
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• 2013

Prestressed concrete (PC) is the predominant material in highway bridge construction. The use of high-strength concrete has gained wide acceptance in the PC industry. The main target in the highway industry is to increase the durability and the life-span of bridges. Cracking of elements is one aspect which affects durability. Recently, nine 7.62 meter long PC I-beams made with different concrete strength were designed according to a simple, semi-empirical equation developed at the University of Houston (UH) (Laskar et al., ACI Journal 107(3): 330-339, 2010). The UH Method is a function of shear span-to-depth ratio (a/d), concrete strength $\sqrt{f^{\prime}_c}$, web area $b_wd$, and amount of transverse steel. Based on testing these girders, the shear cracking strength of girders with different concrete strength and different shear span-to-depth ratio was investigated and compared to the available approaches in current codes such as ACI 318-11 (2011) and AASHTO LRFD Specifications (2010).

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.234-242
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• 2009

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

• Nuclear Engineering and Technology
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• v.52 no.8
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• pp.1764-1770
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• 2020

The present work was mainly concerned with studying the operation of RC-phase shift oscillator based on MOSFET type 2N6660 under the influence of different temperature levels ranging from room temperature (25 ℃) up-to135 ℃ and gamma-irradiation up-to 3.5 kGy. In this concern, both the static (I-V) characteristic curves of MOSFET devices and the output signal of the proposed oscillator were recorded under ascending levels of both temperature and gamma-irradiation. From which, it is clearly shown that the drain current was decreased from 0.22 A, measured at 25 ℃, down to 0.163 A, at 135 ℃. On the other hand, its value was increased up-to 0.49 A, whenever the device was exposed to gamma-rays dose of 3.5 kGy. Considering RC-phase shift oscillator, the oscillation frequency and output pk-pk voltage were decreased whenever MOSFET device exposed to gamma radiation by ratio 54.9 and 91%, respectively. While, whenever MOSFET device exposed to temperature the previously mentioned parameters were shown to be decreased by ratio 2.07 and 46.2%.

• Journal of Korean Association for Spatial Structures
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• v.16 no.1
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• pp.73-84
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• 2016

This study analyzes the four composition elements : profile, anchorage and connection, material and member rigidity, stability, as the main composition design elements of flexure structure systems, in order to explore possibilities for more various structure designs in architectures with flexure structure system. It also examines typical design methods that use the mentioned four composition elements. At the results, this research presents an understanding of the differences between funicular shape and non-funicular shape and mechanical features of the shapes in the profile element, regarding to the ratio of rise height to span length(f/l). Also, the typical design methods are presented for the designable usages of the hinge joints and the fix joints, and for the applications of member rigidity expressed by the index of the ratio of member depth to span length(d/l). And it was presented that connection styles, addition of brace members, placement of shear walls are the main design methods in the stability element. This data would be useful to architectural designs concerning integrated design with structures.

• Korean Journal of Agricultural Science
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• v.47 no.1
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• pp.67-81
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• 2020

The physicochemical parameters of honey are used to determine the botanic origin of honey and to specify the composition criteria for honey in regulations and standards. The parameters of honeydew and blossom honeys from Korean beekeepers were determined to investigate whether they complied with the composition criteria for honey in the food code legislated by Korean authority and to establish the parameters which should be subjected to principal component analysis for improved differentiation of honeys. The fructose and glucose contents of the honeydew honey did not comply with the composition criteria. The ash content of the honey was closely correlated with CIE a^* and CIE L^* The principal component analysis of fructose to glucose ratio, CIE a^*, CIE L^*, ash content, free acidity, and fructose and glucose contents enabled classification of honeydew, chestnut, multifloral, and acacia honeys. Additional advantage of the principal component analysis (PCA) is that the physicochemical parameters, such as fructose to glucose ratio (F/G) and color, can be determined using the analytical instruments for composition criteria and quality control of honey. This study suggested that composition criteria for honeydew honey should be established in the food code in accordance with international standards. The principal component analysis reported in this study resulted in improved classification of the honeys from Korean beekeepers.