• Journal of Power System Engineering
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• v.21 no.5
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• pp.79-85
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• 2017

Vickers hardness is an important material in the design and reliability is required. Therefore, these values are very important as the basic data for design, manufacture and development, and the identification of quantitative probability distribution characteristics such as mean and dispersion is a very important parameter in design. In this study, Vickers hardness was measured after artificially heat-treated in the temperature range 753K, where chrome depletion near the grain boundary occurred for three kinds of stainless steels, and the Vickers hardness were evaluated. From the results, Vickers hardness increased with increasing heat treatment temperature. In Weibull distribution for Vickers hardness, the dispersion of STS310S at 813K and 873K was small, and the dispersion of STS316L at 753K, 933K and 993K was small. Also, STS347H exhibited the lowest dispersion at 753K in three kinds of stainless steels. The scale parameter increased with increasing heat treatment temperature in three kinds of stainless steels.

• Korean Journal of Optics and Photonics
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• v.13 no.4
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• pp.275-282
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• 2002

We derived analytic formulae for the correction of spherical aberration, coma, and axial color of a two-components lens system consisted of a cemented doublet and a singlet by using the thin lens approximation. The correction formulae were applied to design a telephoto lens system. We examined two kinds of glass combinations in the design, one was crown-flint-crown combination and the other was flint-crown-flint combination. We found two kinds of achromatic aplanat solutions in the crown-flint-crown combination. For the case of flint-crown-flint combination, there were also two kinds of solutions, but their configurations are not useful in practice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.333-336
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• 1987

The Aroma components analysis of raw and boiled mushroom (Agaricus bisporus) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom was identified as 13 Kinds, ana among them, 4 Kinds of aroma component such as 1-octen-3-ol (73.13%), 2-octenol (7.44%), 3-octanone (3.09%), 3-octanol (1.42%)-consists 85.08% of total aroma component. 2) Meanwhile, the volatile aroma component of toiled one was indentified as 13 Kinds and 5 of them 1-octen-3-ol (68.86%), 2-octenol (8.42%), 3-octanone (3.15%), Benzyl alcohol (3.23%), 3-octanol (1.97%)-consists 86.23% of total aroma component.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.8
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• pp.883-891
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• 2003

In this study, a change of hand of fabrics dyed with persimmon juice was measured using Kawabata Evaluation System. Using various cotton fabrics, linen fabric and silk fabric used frequently for persimmon juice dyeing, we examined the changes of physical properties and hand according to persimmon juice dyeing and washing. The dynamic characteristics of hand were measured tensile, shear, bending, compression, surface properties, thickness and weight. Linearity of load-extention and tensile resilience were increased in all kinds of fabrics after dyeing. Tensile energy decreased in cotton fabric 2(gauze), cotton fabric 3(muslin) and linen fabric. Shear stiffness and hysteresis of shear increased in most of fabrics. Bending rigidity of the bending property and hysteresis of bending, linearity of compression of the compression property, compression energy and compression resilience increased in all kinds of fabrics after dyeing. Thickness and weight increased much in all kinds of fabrics after dyeing. In the primary hand value, stiffness and anti-drape stiffness increased in all kind of fabrics after dyeing. The fullness and softness, crispness, scrooping feeling and flexibility with soft feeling decreased. As the stiffness after persimmons dyeing increased, it was suitable for clothes material of summer.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.141-146
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• 1991

This is a study about Jangs presented in the Cheminyosul. Scattered yeast and purified salts are used as ingredients of Jangs. Hwangeui, Hwangjeung and Eol are scattered yeast, and Sangmanyom, Hwayom and Inyom are purified salts. According to their main ingredient, Jang can be classified Kokjang, Yukjang and Eojang. Kokjang was made from soybean and/or wheat, Yukjang made from meat, and Eojang made from fish and crustacea. Eojang is similar to Korean fish sauce, Jeot. Three kinds of Kokjang, four kinds of Yukjang and seven kinds of Eojang are described in the Cheminyosul. Generally, Jangs were fermented and ripened for one day to one hundred days. Also, most of Jangs were made in cold season except Keonjeeojang and Janghae.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.103-108
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• 1993

The Kinds of soy sauce were prepared using the brick type of conventional meju(A), the brick type of meju of Aspergillus oryzae(B), and the grain type of meju of Aspergillus oryzae(C). Free sugar and alcohol were analyzed in accordance to aging time of those products. Galactose, glucose, arabinose, xylose, and mannose were detected in all kinds of soy sauce. In soy sauce 4 galactose, glucose, arabinose, and xylose were shown in the order of content. The content of galactose in soy sauce A and soy sauce C were shown higher than that in soy sauce B alt during the time. The content of glucose was highest among that of all kinds of free sugars at the beginning of preparation, but the content of glucose was lower than that of arabinose and xylose after 60 days. The contents order of total free sugar was soy sauce C > soy sauce B > soy sauce A. The content of ethyl alcohol was shown 6.23∼19.10mg%, and that of isobutyl alcohol was 8.70∼ 169.03 ppm in all soy sauces, but those of soy sauce C was higher than those of other soy sauces.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.206-211
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• 1995

Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.35 no.1
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• pp.19-26
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• 2003

In recent years, numerous studies have been carried out to find out the possible substitution of PE-coated paperboards used in packaging of watery or oily foods. Accordingly, this study was carried out to obtain the basic data for producing higher functional coating agents for pulp mold by evaluating various kinds of mixed coating agents. At that time, two kinds of synthetic coating agents(AKD, PYA) and three kinds of natural coating agent(CMC, corn starch, oxidized starch) were used for making the mixed coating agents respectively. Physical properties of coated paperboards were tested. Conclusions obtained from this study were as follows. Based on concentrations, the proper mixture ratios were 10:90(AKD:CMC), 10:90(AKD:corn starch), 10:90(AKD:oxidized starch), 40:60(PVA:CMC), 20:80(PVA:corn starch) and 20:80(PYA:oxidized starch). The mixed coating agent of PYA:corn starch(20:80) was the most efficient coating agent. Consequently, water and oil resistance were improved even with much addition of natural coating agents. We consider that they can be suitable for the packaging used in the storage of higher moisture vegetables and other food, and also can be suitable for oily fried food.

• Journal of Sericultural and Entomological Science
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• v.28 no.2
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• pp.61-64
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• 1986

This study was carried out to identify Hue, Value and Chroma (H, V/C) of silk fabric dyed with several kinds of Vegetable Dyes according to Munsell renotation system and to disclose the colour fastness of dyed silk fabric against washing and light. The Hue of dyed silk fabric which was in colour of yellow or yellow red, was differentially altered by kinds of Vegetable Dyes, the Value and Chroma (V/C) of that was uniformally lowered by treatments of mordants after dyeing. The Colour fastness to washing and light of dyed silk fabric was improved by mordanting with coppor sulfate or ferrous sulfate, as compared with unmordanting.

• Textile Coloration and Finishing
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• v.20 no.3
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• pp.1-7
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• 2008

Three kinds of 135D/108F ITY were produced from raw yam 85D/72F + SDY 50D/36F with. interlacing pressure $1.5kg/cm^2$, $2.5kg/cm^2$, $3.5kg/cm^2$ respectively. 72 kinds of sized yams were manufactured from three ITYs by altering sizing speed, sizing temperature and sizing tension. The mechanical characteristics of 72 kinds of plain fabrics which were woven using the sized yam as a warp were analyzed after scouring. The initial modulus of scoured fabric responded sensitively to the sizing speed in high tension. The WT of scoured fabric recorded the. highest1n the conditions of sizing tension 30g, and air pressure $2.5kg/cm^2$ in interlacing treatment. When sizing temperature was high, the WT value appeared low, but when sizing speed was high, the WT value was much affected by air pressure in interlacing raw yam. The MIU value of fabric according to sizing tension variations increased up to sizing tension 40g, but decreased above it. The bulk density decreased up to sizing tension 30-40g, but increased above it. In addition, the bulk density decreased as sizing temperature increased.