• International Journal of Korean Welding Society
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• v.3 no.2
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• pp.7-14
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• 2003

During the manufacture of a ship, longitudinal deformation is produced by fillet welding on the Built­Up beam used to improve the longitudinal strength of a ship. This deformation needs a correcting process separate from a manufacture process and decreases productivity and quality. This deformation is caused by welding moment, which is the value multiplied the shrinking force due to welding by the distance from the neutral axis on a cross section of Built­Up beam. This deformation can be offset by generating a moment which is the same magnitude with and is located in an opposite direction to the welding moment on web plate by induction heating. Accordingly, this study clarifies the creation mechanism of the longitudinal deformation on Built­Up beam with FEM analysis and presents the preventative method of this deformation by induction heating basing the mechanism and verifies its validity through analysis and experiments. The induction heating used here is performed by deciding its location and quantity with experiments and simple equations and by applying them to a real structure.

• International Journal of Korean Welding Society
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• v.1 no.2
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• pp.1-6
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• 2001

A weld quality assessment method is proposed in this work, which can be applied to the short-circuit mode in GMAW. Information about the welding signal trajectory, distribution of the signal duration at each sub-regions and short-circuit frequency is used to evaluate the weld quality. The weighted penalty, which is determined experimentally, is imposed for each abnormal signal. Performance of the proposed method is compared with the Simpson's method under the conditions of shielding gas reduction, workpiece surface contamination and joint gap in the butt and fillet welds. Although the proposed method predicts the weld quality with reasonable accuracy, further modification and extension to other metal transfer modes are needed as a further study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.157-165
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• 1975

This experiment was carried out to evaluate the sanitary quality of commercially frozen sea foods. One hundred and sixteen samples in six different items from several refrigeration plant in Busan city were examined from March to December in 1974. In addition, the changes in bacterial density through the process from thawing, round or semifilleted frozen alaska pollack to the finishing as frozen fillet blocks were observed. To evaluate the sanitary quality, sanitary indicative bacteria such as total coliform, fecal coliform, fecal streptococci and enterococci as well as plate counts were determined. From the results, the median value of fecal coliform MPN was 20 per 100 grams of the samples and that of enterococci was 790. The median value of plate counts was $2.2\times10^4$ per gram. The plate counts were not correlated with the number of sanitary indicative bacteria. The results suggest that enterococci could be used advantageously in preference to coliform organisms as indicative bacteria for the evaluation of sanitary quality of frozen sea foods. The plate counts at $20^{\circ}C$ of the samples were 14 times higher than that at $35^{\circ}C$. Geometric mean of total coliform MPN was 310 and that of enterococci was 143. Bacterial density was reduced by fleering. Morethan 50 percent for total coliform MPN and $35^{\circ}C$ plate counts, and about 35 percent for enterococci MPN and $20^{\circ}C$ plate counts were reduced under the contact freezing unit which was generally operated at $-40^{\circ}C$. About fifty-five percent of the samples were negative in fecal coliform test and 10 percent of those were exceeded $1.0\times10^5$ per gram in $35^{\circ}C$ plate counts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.612-617
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• 2008

Tetrodotoxin (TTX) analogues were first determined from the liver extracts of puffer fish, Takifugu niphobles, by LC/MS with Hydrophilic Interaction Liquid Chromatography (HILIC). In total, 7 TTX analogues were detected within 20 minutes as follows; 5,6,11-trideoxyTTX (34.0%, 1,029.6 nmol/g), 6,11-dideoxyTTX (29.3%, 887.6 nmol/g), TTX (22.1%, 667.8 nmol/g), 4,9-anhydro-TTX (11.2%, 339.3 nmol/g), 11-deoxyTTX＋5-deoxyTTX (2.6%, 78.6 nmol/g), and 4-epiTTX (0.8%, 23.6 nmol/g). Mouse toxicity of diluted liver extracts showed the highest toxicity at pH 3 (8.7 MU/mL) and decreased, as increasing pH, to 1.4 MU/mL at pH 10. At acidic (pH 5) and neutral conditions (pH 7), mouse toxicity of liver extracts (79 MU/mL) decreased slowly, as increasing temperature from $80^{\circ}C$ to $115^{\circ}C$, and time until 1 hour; in contrast, at the akaline condition (pH 9), the toxicity decreased rapidly to the more than half within 10 minutes. Individual toxicity of the fillet of T. niphobles were between $43.2{\sim}106.7$ MU, and $64{\sim}78%$ of its toxicity was eluted to soup when boiled with 3 volumes of water during 10 minutes.

• Journal of Korean Society of Steel Construction
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• v.12 no.5 s.48
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• pp.617-628
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• 2000

In this study, the 4-point bending test has been performed in order to estimate the effect of TIG-dressing on fatigue strength and fatigue characteristics quantitatively for non load-carrying fillet welded joints subjected to pure bending. As a result of fatigue tests, fatigue strength of as-welded specimens has been satisfied the grade of fatigue strength prescribed in specifications of domestics and AASHTO & JSSC, and fatigue strength at $2{\times}106cycles$ of TIG-dressing specimens has been increased compared with as-welded specimens. As the result of beachmark tests, fatigue cracks have been occurred at several points, where the radius of curvature and flank angle in the weld bead toes are low, and grown as semi-elliptical cracks, then approached to fracture. As a result of finite element analysis, stress concentration factor in weld bead toes has been closely related to the flank angel and radius of curvature, and between these, the radius of curvature has more largely affected in stress concentration factor than flank angle. As a result of fracture mechanics approaches, the crack correction factor of test specimens has been largely affected on stress gradient correction factor in case a/t is below 0.4. From the relations between stress intensity factor range estimated from FEM analysis and fatigue crack growth rate, fatigue life has been correctly calculated.

• Journal of Korean Society of Steel Construction
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• v.26 no.3
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• pp.231-240
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• 2014

The T-stub subjected to an axial tensile force shows various behavior characteristics according to the changes in the diameter and tightening force of the fastener, the geometric shape of the T-stub, and the material properties of the T-stub and fastener. Due to the influence of these changes, the T-stub shows three failure modes: plastic failure after the flexural yielding of the T-stub flange, flexural yielding of the T-stub fillet, and fracture of the fastener. In general, a T-stub with a thin flange and where the gauge distance of the fastener is long has a larger energy dissipation capacity than a T-stub with a thick flange and where the gauge distance of the fastener is short, due to the plastic deformation after flexural yielding. In this study, three-dimensional nonlinear finite element analysis was carried out to determine the effect of the fastener used for fastening the T-stub on the energy dissipation capacity of the T-stub. For the fastener of the T-stub analysis model, F10T-M20 high-tension bolts and ${\varnothing}19.05-mm$ (3/4-inch) SMA bars were modeled, and the geometric shape of the T-stub was selected to represent the flexural yielding of the T-stub fillet and the axial tensile failure of the fastener.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.99-106
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• 1982

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at $35^{\circ}C$ for $3\sim4$ months to test their keeping quality. Headed, eviscerated, ana skinned filefish were purchased from Tokyo central wholesale market and filleted. The fillets were seasoned with the seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-Beef, Kyowa Hakko Kogyo Co. Ltd.), red pepper, or smoke flavor (Smok-EZ, Alpha Foods Co. Ltd.). After seasoning, the fillets were dried at $39\sim41^{\circ}C$ for several hours, vacuum-packed in the bag of plastic film, and cooked in water of $80^{\circ}C$ for 40 min. Two kinds of products different in moisture level were prepared : one containing moisture of $26\sim29\%$ and the other $40\sim46\%$. The moisture level, water activity, color value (L,a, and b values), texture, and viable counts of bacteria of these products were determined during storage at $35^{\circ}C$. From the results obtained, it became clear that the products could be preserved in good condition for $3\sim4$ months at $35^{\circ}C$, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.682-689
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• 2012

A feeding trial was conducted to investigate effects of Bacillus licheniformis on growth performance and meat quality of broilers. Nine hundred one-d-old broiler chicks were randomly assigned to 3 experimental groups with three replicate pens of 100 broiler chicks. Three treatments were i) control, ii) basal diets supplemented with 1 ml of B. licheniformis for each in feed water per day iii) basal diets supplemented with 2 ml of B. licheniformis per chick in feed water per day. The supplementation of B. licheniformis significantly increased body weight in grower chickens (p<0.05), and significantly improved the feed conversion in 3 to 6 and 0 to 6 wk feeding period compared with the control group (p<0.05). Additionally, the supplement also resulted in increased protein and free amino acid contents, and decreased fat content in chicken breast fillet (p<0.05). Furthermore, improvement in sensory attributes was observed in broilers fed with the probiotic. In conclusion, B. licheniformis treatments resulted in a significant increase (p<0.05) in broiler productivity based on an index taking into account daily weight gain and feed conversion rate. Meanwhile, the probiotic contributed towards an improvement of the chemical, nutritional and sensorial characteristics of breast fillet. Overall, the study indicates that B. licheniformis can be used as a growth promoter and meat quality enhancer in broiler poultry.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.373-379
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• 2020

This study performed stress and fatigue life analysis of the damping hinge of a built-in side-by-side refrigerator that occurs when the door is opened to the maximum angle. An analysis of the initial design showed that stress concentration occurred at the corner between the cylinder and upper disk of the bracket pin, and the maximum stress exceeded the yield strength. The maximum stress location and the calculated fatigue life were consistent with the door opening-and-closing endurance test results for a prototype. Three cases of design improvement for the bracket pin were derived with the aim of reducing the stress concentration that appeared in the initial design. An analysis of the cases showed that inserting a fillet between the disk and the cylinder of the bracket pin reduced the stress and increased the fatigue life. Moreover, changing the disk into two steps was more favorable. In conclusion, the best design improvement was the case that the disk was changed to two steps and the fillet with a large radius was inserted. In that case, the stress was the smallest and the fatigue life was infinite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.553-558
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• 2002

To utilize the small redlip croaker, four kinds of seasoned fillet were produced. The nutrient composition, peroxide value and coliforms count of the products were determined, and sensory characteristics were evaluated. The seasonings consisted of the formula for commercial dried file fish added with water (A, control), green tea extract (B), rosemary extract (C) and soypaste with red pepper (D). The crude protein and carbohydrate contents of the products were in the range of 39~45% and 23~3l%, respectively. The lipid content of product B was the lowest, while that of product D was the highest among the tested products. All products showed similar amino acid profiles with a high content of glutamic acid, aspartic acid, glycine and lysine. The saturates in fatty acid composition were similar (50~51%) among the products. However, the polyenes were higher (17%) in product C than products A, B and D (13%). The peroxide value of product C was the lowest among the products. There were not significant differences in taste and color among the products.