• Journal of the Korea Institute of Building Construction
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• v.18 no.1
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• pp.17-24
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• 2018

The pullout test, a nondestructive testing(NDT), for pre-installed inserts is perhaps the most widely used technique to estimate the in-situ compressive strength of concrete. It measures the force needed to pullout a standardized metal insert embedded into concrete members. The pullout test was certified by the American Society for Testing and Materials(ASTM) and Canadian Standards Association(CSA) as a reliable method for determining the strength of concrete in concrete structures under construction. To easily estimate the strength of ultra-high-strength concrete, a simplified pullout tester, primarily composed of a standard 12mm bolt with a groove on the shaft as a break-off bolt, an insert nut, and a hydraulic oil pump without a load cell, was proposed. Four wall and two slab specimens were tested for two levels of concrete strength, 80MPa and 100MPa, using a simplified pullout tester with a load cell to verify the advantages of the pullout test and simplified pullout test. The compressive strength of concrete, pullout load, and the rupture of the break-off bolt were measured 11 times, day 1 to 7, 14, 21, 28, and 90. The correlation of the pullout load and the compressive strength of each specimen show a higher degree of reliability. Therefore, a simplified pullout test can be used to evaluate the in-place strength of ultra-high-strength concrete in structures. The prediction equation for the groove diameter of the break-off bolt(y) with the concrete strength(x) was proposed as y=0.0184x+5.4. The results described in this research confirm the simplified pullout's utility and potential for low cost, simplicity, and convenience.

• Advances in Energy Research
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• v.1 no.2
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• pp.147-163
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• 2013

The world faces several issues of energy crisis and environmental deterioration due to over-dependence on single source of which is fossil fuel. Though, fuel is needed as ingredients for industrial development and growth of any country, however the fossil fuel which is a major source of energy for this purpose has always been terrifying thus the need for alternative and renewable energy sources. The search for alternative energy sources resulted into the acceptance of a biofuel as a reliable alternative energy source. This work presents the study of optimization of process of transesterification of vegetable oil to biodiesel using NaOH as catalyst. A $2^4$ factorial design method was employed to investigate the influence of ratio of oil to methanol, temperature, NaOH concentration, and transesterification time on the yield of biodiesel from vegetable oil. Low and high levels of the key factors considered were 4:1 and 6:1 mole ratio, 30 and $60^{\circ}C$ temperatures, 0.5 and 1.0 wt% catalyst concentration, and 30 and 60 min reaction time. Results obtained revealed that oil to methanol molar ratio of 6:1, tranesetrification temperature of $60^{\circ}C$, catalyst concentration of 1.0wt % and reaction time of 30 min are the best operating conditions for the optimum yield of biofuel from vegetable oil, with optimum yield of 95.8%. Results obtained on the characterizzation of the produced biodiesel indicate that the specific gravity, cloud point, flash point, sulphur content, viscosity, diesel index, centane number, acid value, free glycerine, total glycerine and total recovery are 0.8899, 4, 13, 0.0087%, 4.83, 25, 54.6. 0.228mgKOH/g, 0.018, 0.23% and 96% respectively. Results also indicate that the qualities of the biodiesel tested for are in conformity with the set standard. A model equation was developed based on the results obtained using a statistical tool. Analysis of variance (ANOVA) of data shows that mole ratio of ground nut oil to methanol and transesterification time have the most pronounced effect on the biodiesel yield with contributions of 55.06% and 9.22% respectively. It can be inferred from the results various conducted that vegetable oil locally produced from groundnut oil can be utilized as a feedstock for biodiesel production.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.2
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• pp.379-385
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• 2017

In general, distribution board, panel board and motor control center can be installed over a wide area such as residence of group, building, schools, factories, ports, airports, water service and sewerage, substation and heavy industries that are used to supply converts the voltages extra high voltage into optimal voltage. There are electrical accidents due to rise of contact temperature, loose contact between busbar, deterioration of the contact resistance, over temperature of the busbars. In this paper, we designed and implemented the busbar joint and temperature measurement system, which can measure the joint resistance of busbar and loose connection between busbar using potentiometer and non-contact infrared sensor. The experimental results show that tightening the bolt and nut is fully engaged, resistance was decreased and maximum error range was 0.1mm. Also, the experimental result showed that the temperature at the contact area is increased from $27.3^{\circ}C$ to $69.3^{\circ}C$by the contact resistance.

• The Journal of Engineering Geology
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• v.18 no.2
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• pp.227-232
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• 2008

In this study, the pull out resistance characteristics of an anchor bar to support a spillway installed in a slope are investigated by field tests. The injection materials were a cement mortar and cement milk. Unconfined compression strengths of those materials under several conditions were measured. As the result of compression test, the unconfined compression strengths of the cement mortar and the cement milk have positive proportional relation-ship with the water-cement ratio. They also have negative proportional relationship with increasing the curing time. In the same condition of water-cement ratio and curing time, the unconfined compression strength of cement milk is larger than that of cement mortar. In order to reduce the eccentricity in anchor bar during pull-out test in the field, the installation apparatus was improved by inserting a nut type of steel fixing coupling into the anchor bar. As the result of the pull-out test, the strength modification of cement milk was increased steeply at the early curing time. However, that of cement mortar was increased gradually with passing the curing time. Therefore, the cement milk has to use as the injection material for a prompt construction of anchor bar because the strength modification of cement milk is occurred at the early curing time.

• The KIPS Transactions:PartB
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• v.10B no.1
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• pp.67-72
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• 2003

In this paper, we study the enhancement of VQ (Vector Quantization) design for text dependent speaker recognition. In a concrete way, we present the non-Iterative method which makes a vector quantization codebook and this method Is nut Iterative learning so that the computational complexity is epochally reduced. The proposed semi-noniterative VQ design method contrasts with the existing design method which uses the iterative learning algorithm for every training speaker. The characteristics of a semi-noniterative VQ design is as follows. First, the proposed method performs the iterative learning only for the reference speaker, but the existing method performs the iterative learning for every speaker. Second, the quantization region of the non-reference speaker is equivalent for a quantization region of the reference speaker. And the quantization point of the non-reference speaker is the optimal point for the statistical distribution of the non-reference speaker In the numerical experiment, we use the 12th met-cepstrum feature vectors of 20 speakers and compare it with the existing method, changing the codebook size from 2 to 32. The recognition rate of the proposed method is 100% for suitable codebook size and adequate training data. It is equal to the recognition rate of the existing method. Therefore the proposed semi-noniterative VQ design method is, reducing computational complexity and maintaining the recognition rate, new alternative proposal.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 1994.06a
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• pp.11-26
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• 1994

Crown gall of stonefruit and nut trees is one of the very few plant diseases subject to efficient biological control. The disease is caused by the soil-inhabiting bacteria Agrobacterium tumefaciens and Agrobacterium rhizogenes and the original control organism was a non-pathogenic isolate of A. rhizogenes strain K84. Control is achieved by dipping planting material in a cell suspension of strain K84 which specifically inhibits pathogenic strains containing a nopaline Ti plasmid. Because the agrocin 84-encoding plasmid (pAgK84) is conjugative, it can be transmitted from the control strain to pathogenic strains which, as a result, become immune to agrocin 84 and cannot be controlled. To prevent this happening, the transfer genes on pAgK84 were located and then largely eliminated by recombinant DNA technology. The resulting construct, strain K1026, is transfer deficient but controls crown gall just as effectively as does strain K84. Field data from Spain confirm that pAgK84 can transfer to pathogenic recipients from strain K84 but not from strain K1026. The latter has been registered in Australia as a pesticide and is the first genetically engineered organism in the world to be released fro commercial use. It is recommended as a replacement for strain K84 to prevent a breakdown in the effectiveness of biological control of crown gall. Several reports indicate that both strains K84 and K1026 sometimes control crown gall pathogens that are resistant to agrocin 84. A possible reason for this is that both strains produce a second antibiotic called 434 which inhibits growth of nearly all isolates of A. rhizogenes, both pathogens and non-pathogens. Crown gall of grapevine is caused by another species, Agrobacterium vitis. It is resistant to agrocin 84 and cannot be controlled by strains K84 or K1026. It is different from other crown gall pathogens in several characteristics, including the fact that, although a rhizosphere coloniser, its also lives systemically in the vascular tissue of grapevine. Pathogen free propagating material can be obtained from tissue culture or, less surely, by heat therapy of dormant cuttings. A number of laboratories are searching for a biocontrol strain that will prevent, or at least delay, reinfection. A non-pathogenic A. vitis strain F/25 from South Africa looks very promising in this regard.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.162-166
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• 2020

This study examined the effects of additives on the physicochemical properties of gruels during storage. The color, a-value, and b-value of fine-nut, dried pollack, soybean, and chicken gruels increased, while the L-value and whiteness decreased. In addition, the a-value, b-value, and L-value of oyster mushroom gruel decreased upon increase in the storage period. Texture analyzer measurements of gruels revealed that the gumminess, cohesiveness, adhesiveness, and hardness decreased during the storage period of 90 days. The amylose and total sugar contents were also decreased during this storage period. Majority of the fatty acid composition of the gruels during the storage period at 25℃ was due to unsaturated fatty acid. The total unsaturated fatty acid content decreased, whereas saturated fatty acid content increased during the storage period of 45 days.

• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.125-133
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• 1988

In recent years, Korean traditional culture has been reviewed in many ways. And Great efforts have been made to form a culture suitable for the Koreans. With these tendencies, the interest in Korean traditional foods has been greater. So this paper is intended to identify and analyze the kinds, materials and cooking processes of the rice cakes needed for ancestral worship rites in the court of Choson Dynasty. The work is centered around the Tae-sang-ji written by Lee kun-myong in 1873-the 10th year since king kojong's coming to the throne. And we study such literatures on foods and cooking processes as Kyugon-si-ui-bang, Yo-rok, Jungbo-Sallim-Kyungjae, Kyuhap-Chongso, Si-ui-jon-so and so on. The results are compared and analyzed. Cooking processes and materials of Korean rice cakes in Choson Dynasty were various and had traditional characteristics. Rice cakes necessarily needed for various rites were called pyun especially when they were used for ancestral worship. And many different kinds of Pyun were used according to seasons. There were nineteen kinds of rice cakes used for ancestral worship in the court: Gu-i-Byung, Bun-ja-Byung, Baek-Byung and so on. The six; Gu-i-Byung, Bun-ja-Byung, Sam-sik-Byung, Yi-sik-Byung, Baek-Byung and Huk Byung were essential for the great rites at Jong-myo and Young-nyung-Jeon and so they were highly thought of. Main materials of these six were rice, glutinousrice, sorghum and wheat flour. Cooking processes of the rice cakes above mentioned can be classified into frying, beating, boiling, steaming, etc. Powder for covering rice cakes was made of bean, pine nut, sesame and red bean, of which bean was made the greatest use of. If was very wise of them to use these kinds of powder, for they supply protein and lipid of which rice cakes are destitute and they also add colors and good tastes to rice cakes. But Korean traditional rice cakes are less used as the thought of rites has changed and various kinds of desserts have been developed. And yet there is no denying the fact that even now rice cakes play a great role in traditional formalities.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.