• Journal of The Korean Society of Agricultural Engineers
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• v.60 no.3
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• pp.123-133
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• 2018

The purpose of this paper is to propose an experimental method to evaluate the resistance of abrasion about 24 MPa, 27 MPa, and 30 MPa compressive strength. These strength are used in the design and construction of concrete hydraulic structures in Korea. The mixing ratios of the ready mixed concrete strengths were investigated countrywide and set the representative mixture proportion ratios of the nine mixed types of OPC, FA and BFS. After making and curing the test specimens, the underwater abrasion test was performed. ASTM C 1138 International Standard was used to fabricate the test equipment, and the surface abrasion resistance of the specimen was tested using the test equipment. In the case of OPC, the 30% abrasion resistance improvement effect was observed at 72 hours as the water-binder ratio decreased. That was reason the coated cement bond strength of the specimen was strong. In the case of BFS and FA, it was improved by 9.9% and 3.8%, respectively, at 72 hours as the water-binder ratio decreased. It was due to the characteristics of the latent hydraulic and pozzolanic reactions. Generally, the relative abrasion resistance of concrete can be evaluated at 24 hours. However, in case of low strength (under 24 MPa), the surface mortar layer wears much faster at the first 12 hours, so it can be considered to evaluate the relative abrasion loss rate at this point.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.109-116
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• 2018

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

• Journal of Ocean Engineering and Technology
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• v.20 no.4 s.71
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• pp.37-42
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• 2006

This paper is concerned with experimental investigation of steering performance of a tracked vehicle on extremely soft soil. A tracked vehicle model with principal dimensions of 0.9 m(L)x0.75 m(B)x0.4 m(H) and weight of 167 kg was constructed with a pair of driving chain links, driven by two AC-servo motors. The tracks were configured with detachable grousers with variable span. A deep seabed was simulated by means of a bentonite-water mixture in a soil bin of 6.0 m(L)x3.7 m(B)x0.7 m(H). The turning radii of vehicle and driving torques of motors were measured with respect to experiment variables: steering ratio, driving speed, grouser chevron angle, grouser span, and grouser height. L8 orthogonal table is adopted for DOE (Design of experiment). The effects of experiment variables on steering performance are evaluated.

• Structural Engineering and Mechanics
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• v.67 no.2
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• pp.155-163
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• 2018

The Early-age construction loading and changing properties of concrete, especially in the multi-story structures can affect the slab deflection, significantly. Based on previously conducted experiment on eight simply-supported one-way slabs this paper investigates the effect of concrete type, fiber type and content, loading value, cracking moment, ultimate moment and applied moment on the instantaneous deflection of Self-Compacting Concrete (SCC) slabs. Two distinct loading levels equal to 30% and 40% of the ultimate capacity of the slab section were applied on the slabs at the age of 14 days. A wide range of the existing models of the effective moment of inertia which are mainly developed for conventional concrete elements, were investigated. Comparison of the experimental deflection values with predictions of the existing models shows considerable differences between the recorded and estimated instantaneous deflection of SCC slabs. Calculated elastic deflection of slabs at the ages of 14 and 28 days were also compared with the experimental deflection of slabs. Based on sensitivity analysis of the effective parameters, a new model is proposed and verified to predict the effective moment of inertia in SCC slabs with and without fiber reinforcing under two different loading levels at the age of 14 days.

• Transactions of the Korean Society of Automotive Engineers
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• v.9 no.5
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• pp.89-95
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• 2001

Recently GDI(Gasoline Direct Injection) engine is spotlighted to achieve higher thermal efficiency under partial loads and better performance at full loads. To realize this system, it is essential to make both stratified combustion and homogeneous combustion. When compared to PFI(Port Fuel Injection) engine, GDI engine needs more complicated control and optimal design with injection system. In addition, spray pattern must be optimized according to injection timing because ambient pressure in combustion chamber is also varied. Thus spray structure should be analyzed in details to meet various conditions. In this experimental study, two types of visualization system were developed to simulate compression stroke and intake stroke, respectively. With an increase of the ambient pressure, the penetration length tends to decrease due to rising resistance caused by the drag force of the ambient air. Spray characteristics impinged on the piston has a significant effect on mixture stratification around the spark plug. These results provide the information on macroscopic spray structure and design factors far developing GDI injector.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.318-329
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

• Magazine of the Korean Society of Agricultural Engineers
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• v.38 no.3
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• pp.58-69
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• 1996

In recent years, the research and development about the new material proceeds rapidly and actively. In building industry, high strength concrete is of interest as a new material. Since the building structure becomes bigger, higher and more specialized, the demand of material and member with high strength expands greatly. Therefore in this experiment, cement complex with high strength was made using the condensed silica fume, a basic experiment was performed on strength property, and optimum-mixture-state was determined for manufacturing a high-strength concrete. Shear behaviour and fracture property of concrete beams with high strength were evaluated. On the whole, in spite of many researches, it is one of the difficult problems that shear fracture of concrete beams has not yet been clearly understood theoretically, and now the shear-design-standard forms in many countries are a formula based on experiment. In this study, the variable of shear behavior experiment was shear-reinforcement-ratio. By analyzing test results and comparing with computation value by ACI code, the basic data was offered on shear design of reinforced concrete beams with high strength. The effect of epoxy repair was also investigated for the beams with cracks due to flexural and shear loading.

• Journal of the Korea Concrete Institute
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• v.13 no.4
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• pp.346-353
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• 2001

This research investigates the mixture proportioning of waste newsprint paper fiber for thin-cement product. Waste newsprint paper fibers obtained through shredded mechanically by a dry process. Waste newsprint paper fiber reinforced cement composites was manufacted by slurry-dewatering method. The waste newsprint paper fiber reinforcement conditions (fiber mass fraction, level of substitution of virgin fibers, level of fiber beating) and processing variables (pressed, unpressed) are optimized through experimental studies and statistical analyses based on factorial design of experiments and analyses of variance. The optimized recycled waste newsprint paper fiber reinforced cement composites were technically evaluated. The results are shown to possess acceptable properties and strong potentials of the recycling of waste newsprint paper of the reinforcement of thin-cement products.

• Journal of Fashion Business
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• v.6 no.4
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• pp.99-112
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• 2002

The purpose of this study is to find out various types of stripes pattern and to review its' design expression by analysing stripe pattern and visual effect appeared in western women's fashion after 20th centuries. As regards the visual effect of stripe pattern, on the basis of the stripe pattern's direction laid out, we made an investigation of it by classfying it into verticality, horizontality, slant line and mixture of them according to its' gap and thickness. Here are the 4 features of the stripe pattern appeared in modern fashions. The first, graphic variation based on diverse variation and reconstruction and combination between other motives is being onthe rise as a new expression. The second, colorful stripes of Missoni can be exanpled as the trend of diversification of color. The third, as regards the trend of mismatch in pattern, coordination through mismatch can produce experimental and post-modern image. The fourth, as for the expression of draping effect, we find that stripe pattern can maximaze visual effect through draping by inducing visual stimulus, as well as can express human body in a beautiful manner.

• Food Engineering Progress
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• v.21 no.2
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• pp.167-173
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• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.