• Advances in nano research
• /
• v.17 no.3
• /
• pp.285-291
• /
• 2024

The paper considers one of the new applications of computer methods in music composition, using smart nanobeams-an integration of advanced computational techniques with new, specially designed materials for enhanced performance capabilities in music composition. The research applies some peculiar properties of smart nanobeams, embedded with piezoelectric materials that modulate and control sound vibrations in real-time. The study is conducted to determine the effects of changes in the length, thickness of nanobeams and the applied voltage on acoustical properties and the tone quality of musical instruments with the help of numerical simulations and optimization algorithms. By means of piezo-elasticity theory, different governing equations of nanobeam systems can be derived, which are solved by the numerical method to predict the dynamic behavior of the system under different conditions. Results show that manipulation of the parameters allows great control over pitch, timbre, and resonance of the instrument; such a system offers new ways in which composers and performers can create music. This research also validates the computational model against available theoretical data, proving the accuracy and possible applications of the former. The work thus marks a large step towards the intersection of music composition with smart material technology, and, when further developed, it would mean that smart nanobeams could revolutionize the process for composing and performing music on these instruments.

• Applied Microscopy
• /
• v.52
• /
• pp.6.1-6.5
• /
• 2022

We examined the morphology of the fertilized egg and the fine structure of fertilized egg envelopes of Poropanchax normani belonging to the family Poeciliidae, also known as Norman's lampeye using light and electron microscopes. The fertilized eggs with narrow perivitelline space were found to be spherical and demersal, additionally containing small oil droplets in the vitelline membrane. Further, a bundle of adhesive filaments was observed to be present on one side of the fertilized egg. These filaments possessed remarkably high elasticity and were approximately 1-3mm in length. The size of the fertilized egg was determined to be about 1.49 ± 0.07mm (n=30). The outer surface appeared smooth, and adhesive filaments originating at different location of the surface of the envelope were found to be distributed around the egg envelope and were joined together to form a single long bundle in scanning electron microscopic observation. A peak-like structure formed of several straight wrinkles was observed around the micropyle. However, the complete structure of the micropyle could not be studied due to the depth at which it was located. Additionally, the total thickness of the egg envelope was ascertained to be approximately12.5-14.5㎛. The egg envelope consisted of two distinct layers, an outer electron dense layer and an inner lamellar layer, further consisting of 10 sublayers of varying thicknesses. Collectively, it was observed that the morphological characteristics of the fertilized egg, fine structures surrounding the micropyle, outer surface, adhesive structure consisting adhesive filaments, and sections of fertilized egg envelope displayed species specificity.

• Proceedings of the Korean Vacuum Society Conference
• /
• 1999.07a
• /
• pp.122-122
• /
• 1999

Graphite with its advantages of high thermal conductivity, low thermal expansion coefficient, and low elasticity, has been widely used as a structural material for high temperature. However, graphite can easily react with oxygen at even low temperature as 40$0^{\circ}C$, resulting in CO2 formation. In order to apply the graphite to high temperature structural material, therefore, it is necessary to improve its oxidation resistive property. Silicon Carbide (SiC) is a semiconductor material for high-temperature, radiation-resistant, and high power/high frequency electronic devices due to its excellent properties. Conventional chemical vapor deposited SiC films has also been widely used as a coating materials for structural applications because of its outstanding properties such as high thermal conductivity, high microhardness, good chemical resistant for oxidation. Therefore, SiC with similar thermal expansion coefficient as graphite is recently considered to be a g행 candidate material for protective coating operating at high temperature, corrosive, and high-wear environments. Due to large lattice mismatch (~50%), however, it was very difficult to grow thick SiC layer on graphite surface. In theis study, we have deposited thick SiC thin films on graphite substrates at temperature range of 700-85$0^{\circ}C$ using single molecular precursors by both thermal MOCVD and PEMOCVD methods for oxidation protection wear and tribological coating . Two organosilicon compounds such as diethylmethylsilane (EDMS), (Et)2SiH(CH3), and hexamethyldisilane (HMDS),(CH3)Si-Si(CH3)3, were utilized as single source precursors, and hydrogen and Ar were used as a bubbler and carrier gas. Polycrystalline cubic SiC protective layers in [110] direction were successfully grown on graphite substrates at temperature as low as 80$0^{\circ}C$ from HMDS by PEMOCVD. In the case of thermal MOCVD, on the other hand, only amorphous SiC layers were obtained with either HMDS or DMS at 85$0^{\circ}C$. We compared the difference of crystal quality and physical properties of the PEMOCVD was highly effective process in improving the characteristics of the a SiC protective layers grown by thermal MOCVD and PEMOCVD method and confirmed that PEMOCVD was highly effective process in improving the characteristics of the SiC layer properties compared to those grown by thermal MOCVD. The as-grown samples were characterized in situ with OES and RGA and ex situ with XRD, XPS, and SEM. The mechanical and oxidation-resistant properties have been checked. The optimum SiC film was obtained at 85$0^{\circ}C$ and RF power of 200W. The maximum deposition rate and microhardness are 2$mu extrm{m}$/h and 4,336kg/mm2 Hv, respectively. The hardness was strongly influenced with the stoichiometry of SiC protective layers.

• Journal of the Korea Concrete Institute
• /
• v.23 no.2
• /
• pp.219-224
• /
• 2011

In this study, a piezoelectric smart sensor that can be embedded inside of concrete structures is developed to investigate the early stage of concrete curing. A waterproof coating is used to protect the piezoelectric sensor from moistures of concrete mixture. Also, a mortar case is utilized to encapsulate the sensor to protect it from impact loads. To estimate the strength of concrete, a self-sense guided-wave actuated sensing technique is applied. In the guided wave, its velocity is varied according to the mechanical properties of concrete such as modulus of elasticity. Because modulus of elasticity directly affects the strength of concrete, the guidedwave's velocity also affects the concrete strength development. To verify the feasibility of using the proposed approach, the smart sensor was embedded into a 100MPa concrete cylinder and the self-sense guided wave is continuously measured throughout the curing process. The measurements showed that the propagation time (TOF) of the measured guided waves gradually decreased as the curing age increased. Especially, at the early age of the curing process, the variation of the TOF was very significant. Furthermore, the results showed that there is a linear relationship between the TOF of the self-sense guided waves and the strength of concrete existed. It is safe to conclude that the proposed approach can be used very effectively in monitoring of the strength development of high strength concrete structures.

• Korean Journal of Food Science and Technology
• /
• v.29 no.2
• /
• pp.266-272
• /
• 1997

In order to investigate the compression and decompression properties of cucumber, radish, garlic, ginger and potato, edible parts of samples were prepared to size of ${\Phi}\;5\;mm{\times}H\;5\;mm$, and force deformation relationship during application and removal of force were observed. Compositions of sample and cell characteristics were measured, and correlations between them were investigated. Deformation rate was large in initial stage of compression and decreased afterward, but the reverse trends were observed in the decompression. The time and deformation to 9 N were large of 5.30 sec and 1.344 mm in potato, and small of 4.62 sec and 0.896 mm in garlic, respectively. Force(y)-deformation(x) curve between compression and decompression were clearly showed hysteresis loop and relationship of x and y were as follows: y=esp (a+b log(x)). The maximum work was $3.888{\sim}5.099{\times}10^{-3}\;J$ for potato in compression and $2.09{\times}10^{-3}\;J$ for garlic in decompression. Irrecoverable work were large as $77{\sim}96%$ in cucumber, radish and potato, and small as $36{\sim}42%$ in garlic. Compression deformation were large as $1.016{\sim}1.344\;mm$ in potato, and small as $0.656{\sim}0.896\;mm$ in garlic. Degree of elasticity were large as $0.756{\sim}0.777$ in garlic, and small as $0.301{\sim}0.465$ in radish and potato. Compression and decompression characteristic values were showed high correlation with moisture, viscosity of juice, ceil size, density and regularity.

• Journal of Conservation Science
• /
• v.34 no.3
• /
• pp.195-209
• /
• 2018

In this study, the characteristics of various raw hairs used for traditional Korean brushes were examined; further, the characteristics and deterioration patterns of Korean, Chinese, and Japanese brushes were compared, with a quantitative evaluation to assess the brush performance. The tensile strength was generally found to be higher with a greater fiber thickness. Among the hairs examined, the back and flank hair of goat was more damaged than that in other parts, and the tensile strength was low. Higher elasticity of the brush made with hair of high cysteine content was measured. Owing to deterioration by use of the brushes, artificial drying brushes had a higher yellowness index and lower tensile strength than natural drying brushes. Further, it was confirmed that brushes with good absorbency exhibited good consistency, but not good elasticity. Thus, the performance of the brush can be influenced by the kind of material used and the brush usage pattern. In addition, it is possible to identify the material science characteristics of brushes which have been produced only by experience; therefore, the results of this study could provide basic data for manufacturing brushes employed in conservation treatment, in the future.

• Korean Journal of Human Ecology
• /
• v.17 no.1
• /
• pp.151-158
• /
• 2008

This study examines the cooking quality, rheology, and sensory characteristics of ramyon noodles made from Korean wheat and arrowroot starch. The control was made from Australian standard wheat(ASW) and the sample was made from Korean wheat. The ratios of arrowwood starch in the sample group were 0%, 5%, 10%, 15%, 20%, 25%, and 30% respectively, and the result was as follows: the yield of the arrowwood starch was 18.8% and moisture level was 14.2%. The lightness(L), redness(a), and yellowness(b) of ASW were 92.07, 1.44, 10.22 respectively, whereas those of Korean wheat were 92.05, 1.55, 11.01, which means the two kinds of wheat showed very little difference in lightness, but Korean wheat had higher degrees of a and b than ASW. The color value of arrowroot starch is L 72.65, a 3.44, b 12.92, so it has a lower degree of lightness and higher degrees of a and b than two kinds of wheat. Dried ramyon displayed a lower degree of lightness and higher degrees of a and b than cooked ramyon, but the first decreased and a increased as we increased the ratio of arrowroot starch in it. The weight of dried ramyon did not show a significant difference among the groups. On the other hand, the weight, volume, water absorption, and the turbidity of cooked ramyon increased as we increased the amount of arrowroot starch in it. The maximum weight, solidity, and elasticity of the control group were greater than those of ramyon made from Korean wheat, but its brittleness was lower. The two groups showed the same degrees of hardness, adhesiveness, and cohesiveness. The maximum weight, solidity, and adhesiveness of the control group increased as we increased the amount of arrowroot starch in it, and the hardness and brittleness were great when the ratio of arrowroot starch was 20%; elasticity was greatest when the ratio of arrowroot starch was 15, 20, and 25%; its adhesiveness and cohesiveness did not depend on the amount of arrowroot starch in it. In the sensory characteristics evaluation, the items that showed significant differences include: appearance (p<0.01), color(p<0.01), smell(p<0.001), transparency(p<0.05), and overall acceptability(p<0.05). The ramyon earned the highest score in appearance when the ratios of arrowroot starch were 5%, 15%, and 20%. As for color and smell, it earned the highest score when it contained 20 and 25% of arrowroot starch. The transparency decreased as we increased the amount of arrowroot starch, and overall acceptability was highest when the ratio of arrowroot starch was 15%. There was a significant difference in overall acceptability between the control and the sample group. As for the loosing speed and chewiness, there was no significant difference between the two groups. When we look at the result of various tests to evaluate the cooking quality, rheology, and sensory characteristics of ramyon noodles, ramyons that contained 15 to 25% of arrowroot starch earned the high scores, and of these the one with 20% of arrowroot starch earned the highest score on all accounts.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.287-287
• /
• 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
• /
• v.39 no.6
• /
• pp.538-547
• /
• 2011

In this study, eco-friendly hybrid composite boards were manufactured from green tea and wood fibers for application as interior materials with various functionalities of green tea and strong strength properties of wood fibers. In this relation, the effect of green tea content on dynamic MOEs (modulus of elasticity) of these green tea and wood fibers composite boards were investigated. The dynamic MOEs of hybrid composite boards were lower than those of control boards without green tea, and the values decreased with the increase of green tea content. Also, the dynamic MOEs appeared to be somewhat different by resin type used for board manufacture. The hybrid composite boards manufactured from $E_1$ grade urea resin, which has higher molar ratio of formaldehyde to urea than that of $E_0$ grade one, were 1.06~1.54 times higher than that manufactured from $E_0$ grade. And, the differences between hybrid composite boards manufactured from both adhesive increased with the increase of green tea content. On the other hand, high correlations were found between dynamic MOE and static bending strength performances, it was concluded that static bending strength performances could be estimated from the dynamic MOE, except for a few hybrid board types with large variations.

• Journal of Distribution Science
• /
• v.13 no.8
• /
• pp.61-71
• /
• 2015

Purpose - Before the year 2000, the housing prices in Korea were increasing every decade. After 2000, for the first time, Korea experienced a decrease in housing prices, and the repetitive cycle of price fluctuation started. Such a "boom and bust cycle" is a worldwide phenomenon. The current study proposes a mathematical model to explain price fluctuation cycles based on the theory of consumer psychology. Specifically, the model incorporates the effects of buyer expectations of future prices on actual price changes. Based on the model, this study investigates various independent variables affecting the amplitude of price fluctuations in housing markets. Research design, data, and methodology - The study provides theoretical analyses based on a mathematical model. The proposed model uses the following assumptions of the pricing mechanism in housing markets. First, the price of a house at a certain time is affected not only by its current price but also by its expected future price. Second, house investors or buyers cannot predict the exact future price but make a subjective prediction based on observed price changes up to the present. Third, the price is determined by demand changes made in previous time periods. The current study tries to explain the boom-bust cycle in housing markets with a mathematical model and several numerical examples. The model illustrates the effects of consumer price elasticity, consumer sensitivity to price changes, and the sensitivity of prices to demand changes on price fluctuation. Results - The analytical results imply that even without external effects, the boom-bust cycle can occur endogenously due to buyer psychological factors. The model supports the expectation of future price direction as the most important variable causing price fluctuation in housing market. Consumer tendency for making choices based on both the current and expected future price causes repetitive boom-bust cycles in housing markets. Such consumers who respond more sensitively to price changes are shown to make the market more volatile. Consumer price elasticity is shown to be irrelevant to price fluctuations. Conclusions - The mechanism of price fluctuation in the proposed model can be summarized as follows. If a certain external shock causes an initial price increase, consumers perceive it as an ongoing increasing price trend. If the demand increases due to the higher expected price, the price goes up further. However, too high a price cannot be sustained for long, thus the increasing price trend ceases at some point. Once the market loses the momentum of a price increase, the price starts to drop. A price decrease signals a further decrease in a future price, thus the demand decreases further. When the price is perceived as low enough, the direction of the price change is reversed again. Policy makers should be cognizant that the current increase in housing prices due to increased liquidity can pose a serious threat of a sudden price decrease in housing markets.