• 한국작물학회지
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• 제62권4호
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• pp.275-284
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• 2017

2013~2014년간 벼 등숙기 기상은 평균기온은 평년대비 ${\pm}0.2^{\circ}C$로 비슷하고, 등숙 후반기인 10월 상순의 기온이 평년에 비해 지역별로 $1.0{\sim}1.6^{\circ}C$ 높아 안정적인 등숙이 가능한 조건이었다. 지역별 출수기의 경우 대구, 구미지역보다 5일 일찍 이앙한 안동지역의 평균 출수기가 2일 정도 늦어지는 경향이었으며, 영호진미의 경우 안동지역에서 출수기가 타 지역 보다 4~5일 더 늦어지면서 등숙률이 77.4%로 현저히 낮았다. 구미지역의 쌀 수량이 평균 671 kg/10a로 가장 많았다. 수광의 경우 수당립수, 현미천립중, 등숙률, 쌀수량 등 전반적인 생육 및 수량특성이 지역별 차이 없이 비슷하였다. 도정한 쌀의 완전미 비율은 대구지역에서는 진수미, 영호진미, 미품이 각각 92.0, 92.8, 90.0%로 높고 구미지역에서는 대보, 칠보, 수광이 90% 이상의 완전미율을 보였으며, 안동지역은 진수미와 수광의 완전미율이 높게 나타났다. 호품은 시험지역 모두에서 가장 낮은 완전미율을 나타내었다. 백미에 함유된 단백질 분석결과, 품종별로는 하이아미가 가장 높게 나타났으며 지역별로는 안동지방에서 재배된 경우 모든 품종에서 단백질 함량이 낮았다. 특히 영호진미의 경우 대구, 구미, 안동지역 모두에서 6%이하의 단백질 함량을 나타내었다. 아밀로스 함량은 안동지역에서 재배된 경우 대구와 구미지역에 비해 높았다. 고품과 대보의 경우 대구지역에서 찰기와 부착성이 낮게 나타났고, 진수미와 영호진미의 경우 재배 지역에 따른 식감 특성 차이가 적었다. 지역별 최고품질벼 수량 및 품질 특성 분석을 통하여 대구지역은 진수미, 영호진미, 미품, 수광을 선발하고, 구미 지역은 대보, 삼광, 칠보, 수광, 영호진미, 미품을, 안동지역은 삼광, 대보, 진수미, 수광을 선발 하였다. 이미 개발된 많은 우수한 품종의 특성을 파악하고 각 지역의 환경에 적합한 품종 선택하여 재배함으로써 고품질 쌀을 생산하면 농업인의 소득도 보장이 되고 우리 쌀도 지킬 수 있을 것이다. 따라서 본 시험결과를 활용하여 경북 주요 농업지대별 식미가 우수한 품종을 선별하여 농가에서 지역브랜드로 활용토록 함과 동시에 지역별로 다른 환경변이에 맞추어 식미가 우수한 쌀을 생산 할 수 있도록 하는 자료를 제공하고자 한다.

• 한국신뢰성학회지:신뢰성응용연구
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• 제15권3호
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• pp.216-221
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• 2015

Sintering behavior of 3%yttria-stabilized zirconia was comparatively studied using a spray-dried powder produced by a domestic and global company. Quality of the sintered block was analysed in terms of relative density, shrinkage rate, grain growth, hardness, and fracture toughness. Relative density, shrinkage rate, and hardness value of the finally sintered block was similar between domestic and global zirconia powder, respectively. But, flexural strength of the domestic powder specimen was about 70% of the sintered block produced by using a global powder. The poor sintering quality of the domestic powder was discussed in relation with compressibility of the spray-dried granule-type powder and the amount of monoclinic phase in the as-received powder.

• Journal of Crop Science and Biotechnology
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• 제10권1호
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• pp.33-38
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• 2007

Nitrogen management at the panicle initiation stage(PI) should be fine-tuned for securing a concurrent high yield and high quality rice production. For calibration and testing of the recommendation models of N topdressing rates at PI for target grain yield and protein content of rice, three split-split-plot design experiments including five rice cultivars and various N rates were conducted at the experimental farm of Seoul National University, Korea from 2003 to 2005. Data from the first two years of experiments were used to calibrate models to predict grain yield and milled-rice protein content using shoot fresh weight(FW), chlorophyll meter value(SPAD), and the N topdressing rate(Npi) at PI by stepwise multiple regression. The calibrated models explained 85 and 87% of the variation in grain yield and protein content, respectively. The calibrated models were used to recommend Npi for the target protein content of 6.8%, with FW and SPAD measured for each plot in 2005. The recommended N rate treatment was characterized by an average protein content of 6.74%(similar to the target protein content), reduced the coefficient of variation in protein content to 2.5%(compared to 4.6% of the fixed rate treatment), and increased grain yield. In the recommended N rate treatments for the target protein content of 6.8%, grain yield was highly dependent on FW and SPAD at PI. In conclusion, the models for N topdressing rate recommendation at PI were successful under present experimental conditions. However, additional testing under more variable environmental conditions should be performed before universal application of such models.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1999년도 제3회 압연심포지엄 논문집 압연기술의 미래개척 (Exploitation of Future Rolling Technologies)
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• pp.172-179
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• 1999

As the martensite structure cause fracture failure during drawing from 5.5mm rod to 3.05mm dia. wire without additional heat treatment, the optium cooling condition to inhibit the occurrence of martensite was investigated. In order to get SAE9254+V quality, the effects of alloying element, vanadium on the mechanical properties were investigated. Based upon CCT and TTT curves and the results form cooling test in mill, optimun cooling was found in the condition of the laying head temp of 780$^{\circ}C$ and of the conveyor speed at 0.15m/sec with the whole cover closed. The wire rods produced under the condition showed the best mechanical properties of 120kg/$\textrm{mm}^2$ in TS and 50% in RA, having an excellent drawability. In vanadium added steels, tensile strength was improved without degrading elongation and charpy impact value. That means the strengthening by vanadium is mainly due to the grain refinement by the fine precipitates during tempering process.

• 대한전기학회논문지:전기물성ㆍ응용부문C
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• 제49권3호
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• pp.156-156
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• 2000

The piezoelectric properties and the doping effect for $0.95Pb(Zr_xTi_{l-x})O_3+0.O5Pb(Mn_{1/3}Nb_{2/3})O_3$compositions were studied. Also, the heat generation and the change of electromechanical characteristics, the important problem in practical usage, were investigated under high electric field driving. As a experiment results under low electric field, the value of $k_p$ and ${\varepsilon}_{33}^T$ were maximized, but $Q_m$ was minimized $(k_p=0.57, Q_m=1550)$ in the composition of x=0.51. In order to increase the values of $Q_m$, $Nb_2O_5$ was used as a dopant. As the result of that, the grain size was suppressed and the uniformity of grain was improved. Also, the values of $k_p$ decreased, and the values of $Q_m$ increased with doping concentration of $Nb_2O_5$ . As a experiment results under high electric field driving, when vibration velocity was ower than 0.6[m/s], the temperature increase was 20[℃], and the change ratio of mechanical quality factor was less than 10[%]. So, its electromechanical characteristics was very stable. Conclusively, piezoelectric ceramic composition investigated at this paper is suitable for application to high power piezoelectric devices.

• 한국작물학회지
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• 제25권1호
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• pp.25-30
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• 1980

수도 6개품종과 육도 7개품종을 동시에 논재배와 밭재배 하였을 때 양조건하에서 일어나는 변이를 수량과 수최구성요소 및 미질면에서 검토한 바 다음과 같은 결과를 얻었다. 1. 수량은 수도나 육도 모두 논재배에서 증가하였는데 그 증가정도가 육도보다 수도에서 현저하였으며 논재배에서는 수도가, 밭재배에서는 육도가 더 높은 수량을 내었다. 2. 1ℓ중, 1000입중 및 수당입수에 있어서 수도는 전체적으로 논재배에서 높았으나 육도는 품종간에 변이의 차리가 있었으며 주당수수는 대부분 논재배에 서 증가하였다. 3. Amylose 함량은 메벼의 대부분이 밭재배에서 증가하였으나 찰벼에서는 논재배에서 증가하였으며 Alkali 붕괴도와 단백질함량은 전반적으로 밭재배에서 증가하는 경향이었다.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2012년도 춘계학술발표대회
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• pp.107.1-107.1
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• 2012

Because of beautiful glossy and color, the value of gold leverage is very high in Europe. For improve the quality of white gold, we performed heat treatment on 14K white gold alloys at various age-hardening conditions. Age-hardening behavior and the related phase transformation changes were studied to elucidate the hardening mechanism of 14K white gold alloys. For solid solution treatment [ST], casted 14K white gold alloy specimens were treated at high temperature ($750^{\circ}C$) during 30 minute, and the specimens dropped to water for quenching immediately. For Age-hardening treatment [AT], the specimens were treated at various temperatures ($250^{\circ}C{\sim}300^{\circ}C$). After the heat treatment, we observed increased hardness from 144 Hv to 214 Hv by Vicker's hardness tester. Variation of the grain size measured by optical microscopy (OM) and scanning electron microscopy (SEM) images. By electron probe micro-analysis (EPMA) mapping analysis, we investigated that irregular particles were changed uniformly. After heat treatment, 14K white gold alloys showed improved hardness and became uniformity of grain size by age-hardening treatment.

• 한국식생활문화학회지
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• 제18권4호
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• 한국전기전자재료학회논문지
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• 제14권5호
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• pp.356-361
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• 2001

The structureal, dielectric and piezoelectric properties of Pb[(Sb$\_$1/2/Nb$\_$1/2/)$\_$x/-(Ni$\_$1/3/Nb$\_$2/3/)$\_$0.15-x/-(Zr$\_$y/Ti$\_$1-y/)$\_$0.85/]O$_3$(x=0∼0.05, y=0.47∼0.52) ceramics were investigated with the substitution of Pb(Sb$\_$1/2/Nb$\_$1/2/)O$_3$(abbreviated PSN) and the Zr/Ti ratio. At Zr/Ti ratio of 50/50, tetragonality was decreased and grain size abruptly decreased with the increase of PSN substitution. Curie temperature was decreased and dielectric constant increased with the substitution of PSN. The coercive field increased and remnant polarization decreased with the substitution of PSN. Electromechanical coupling factor(k$\_$p/) showed the highest value of 0.622 at 1mol% PSN, but mechanical quality factor(Q$\_$m/) showed the minimum value at that composition. Dielectric constant and electromechanical coupling factor with the Zr/Ti ratio showed maximum values at Zr/Ti ratio of 50/50 and mechanical quality factor showed minimum values near the Zr/Ti ratio of 50/50.

• 한국작물학회지
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• 제53권spc호
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• pp.31-36
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• 2008

규산 시용에 따른 수량 및 미질 관련해서는 많이 보고되고 있지만 도정 특성과 관련된 보고와 특히 저장관련 자료가 거의 없어 이에 대한 연구를 수행하여 다음과 같은 결과를 얻었다. 1. 수량 및 수량구성요소에서는 규산 시용구에서 수수 및 영화수가 증가하였으며, 등숙비율도 2%이상 증가하여 완전미 수량은 $7.7{\sim}9.5%$정도 증가하였다. 2. 미질 특성의 이화학적 성분 함량은 규산시용에 따라 단백질 함량은 $0.2{\sim}0.3%$ 감소하였으며, 쌀의 외관상 품위 변화는 시용량이 증가할수록 분상질립 및 피해립율이 감소되면서 완전미의 비율이 규산 무시용(83.2%)에 비해 규산 1배 시용시 85.6%, 1.5배 시용시 86.4%, 2배 시용시 88.7%로 높아지는 효과가 있었다. 3. 규산을 시용함에 따른 색체 선별율은 $4.2{\sim}7.2%$ 향상되었고, 색미율은 $5.5{\sim}16.6%$ 낮아져 완전미 도정수율은 $5.5{\sim}8.6%$향상되었다. 4. 규산 시용에 따른 저장성 변화에 있어서 지방산도는 저온 저장($15^{\circ}C$)에서는 저장기간에 따른 큰 변화는 없었으나, 상온저장에서는 6월 이후 증가하여 노화가 급격하게 진행되었다. 5. 쌀의 pH에 의한 최상위 등급 비율은 저온 저장에서는 9월 이후부터 낮아지는 경향이나, 상온 저장에서는 6월부터 급격히 낮아져 신선도가 현저히 저하되었으며, 저온과 상온 저장 모두 규산 시용구에서 쌀의 신선도가 무시용구에 비하여 오래 지속되는 경향이었다.