• 한국식품과학회지
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• 제24권6호
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• pp.623-624
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• 1992

The optimum ratios of added water for rice cooking at different amount of rice contents were studied with electric rice cooker. The optimum ratios of added water were $1.5{\sim}1.6$, 1.5 and 1.4 at 300g, 600g and 900g of rice contents. The optimum ratios of added water decreased as the rice contents were increased.

• 한국강구조학회 논문집
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• 제17권4호통권77호
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• pp.491-498
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• 2005

본 연구는 온도상승에 따른 압축을 받는 I-형강 보의 플랜지와 웨브의 국부좌굴응력해석을 위한 컴퓨터프로그램과 항복파괴전에 I-형강 보의 플랜지와 웨브에 국부좌굴이 일어나지 않을 최적 폭-두께비를 구할 수 있는 최적알고리즘의 개발이다. 본 연구에서 사용한 고온에 있어서 강재의 응력-변형도 관계식은 EC3(Eurocode3) Part1.2(2000b)를 근거하였다. 본 연구에서 국부좌굴응력과 최적 폭-두께비는 항복응력, 플랜지와 웨브의 국부좌굴계수와 폭-두께비 영향을 고려하여 해석하였다. 그리고 본 연구의 컴퓨터 프로그램을 적용한 설계 예를 들었다.

• 소음진동
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• 제5권2호
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• pp.225-234
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• 1995

In this study, first, transformation process of damping ratios, whose are evaluated in active control analysis, into damping matrix resulting from installed viscous dampers is illustrated. Then, a method is followed to maximize the effect of response reduction, which leads to optimum locations and size of viscous dampers using sensitivity analysis. Highly coupled nonlinearity between damping ratios and dampers makes it hard to find the optimal size of dampers. Therefore, the nonlinearity is transformed to linear problem with small increments of damping ratios and the size of dampers can be found. However, there are many cases for the size of dampers satisfying the small increment of damping ratios, so it is necessary to select minimum size using optimization technique. To determine optimum locations of dampers, dampers are assumed to be installed between the different stories and their locations are selected corresponding corresponding to the degree of damping size. Numerical examples for the frame structure and the shear wall structure show that optimum locations and size of dampers are different form each other depending on the characteristics of modal responses of the structures. The proposed method in this study can be applied to get optimum locations of active controller in the active control.

• 한국식품조리과학회지
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• 제19권5호
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• pp.571-580
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• 2003

The purpose of this study was to assess the optimum coating ratio for rice, using various ratios of mulberry leaves extract, 1.0, 1.5, and 2.0%, and to determine the optimum ratio of added water, in proportion to the total weight of mulberry rice. The moisture content of the soaked rice, and the optimum water uptake rate, moisture content of the cooked rice, as well as its blue and color values, mechanical characteristics, internal structure and sensory evaluation, were analyzed. The statistical data analyses were completed using the SAS program. The results are summarized as follows: The moisture content of mulberry rice was less than that of raw rice. The average optimum water uptake of the soaked mulberry rice at the different water temperatures, 10, 20 and 30, was 20% of the total weight of the raw mulberry rice. As for the results of the sensory evaluation,; 140% water, in proportion to the total weight of raw mulberry rice, was judged to be the optimum. The average moisture content of the cooked mulberry rice was 45∼50%, but there was no significant difference in the various coating ratios. The blue value of the cooked mulberry rice awas highest on the first day of cooking. The L- and a-values decreased with increasing coating ratio, but the b-value increased under the same conditions. As for the mechanical characteristics,; the adhesiveness, hardness and springiness decreased during 2 days of storage. The internal structure of the mulberry rice, observed by SEM, showed a close structure on increasing the coating ratios of mulberry leaves extracts. It was concluded that the optimum coating ratio of mulberry rice and ratio of added water for cooking wereas 1.5 and 140%, respectively, in proportion to the total weight of raw mulberry rice.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2002년도 춘계학술대회 논문집
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• pp.993-998
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• 2002

watches, air bearings and printed circuit hoards (PCB). However, it is not easy to determine optimum cutting conditions since the micro drilling process is very sensitive to various disturbances. Also, undesirable characteristics to optimize the micro drilling are small signal-to-noise ratios, drill wandering motions and high aspect ratios. Thus, in this study, experimental design methods are applied to determine optimum cutting conditions. Suing the methods, three cutting parameters, fred, step and curving speed are optimized to minimize thrust forces. Obtained conditions are verified through required experimental works. As the results, it is shown that the experimental methods can be applied to micro drilling processes to determine Optimum Cutting Conditions.

• Journal of Biosystems Engineering
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• 제39권4호
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• pp.299-303
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• 2014

Purpose: This study set out to develop a machine for separating shatter-resistant sesame after threshing. Methods: Three grades of sieve and different blower speeds were tested for a separation system that had been designed specifically for shatter-resistant sesame. Performance tests were run to evaluate the sieve and blower systems in terms of the sesame separation and loss ratios. Results: Tests of the first separation stage using the sieve system revealed the optimum sieve perforation size to be 5 mm. Tests of the second separation stage using the blower system identified the optimum blower speed as being 220 rpm. The optimum separation and loss ratios, of 96.5% and 3.5%, respectively, were obtained at a blower speed of 220 rpm. Conclusions: These results will be useful for the design, construction, and operation of threshing harvesters. For shatter-resistant sesame, an optimum blower speed of 220 rpm was identified.

• 한국토양비료학회지
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• 제15권3호
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• pp.178-187
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• 1982

초지개발이 유망시되는 전국각지의 미개간(未開墾) 산지토양(山地土壤)의 표토(表土)를 채취(採取)하여 다량(多量) 요소(要素)의 음(陰)이온총량(総量) : 양(陽)이온총량(総量)(${\Sigma}$ Anion: ${\Sigma}$ Cation) 적정시비비율(適正施肥比率)과 적정총시비량(適正総施肥量)(${\Sigma}$ion)결정(決定)을 위한 Pot시험(試驗)을 수원(水原)에서 수행(遂行)한 결과(結果)는, 1. 제주등 5개지역(個地域)의 토양(土壤)에 대한 혼파목초재배시(混播牧草栽培市) 각토양(各土壤) 및 초종별(草種別) 다수획(多收獲)을 얻기 위한 당량비기준의 음(陰)과 양(陽)이온 총량간(総量間)의 적정(適正) 시비비율(施肥比率)과 적정총시비량(適正総施肥量)이 계산(計算)되었다(표(表)6,7) 2. 혼파재배(混播栽培)에서 화본과목초(禾本科牧草)는 음(陰)이온총량(総量), 두과목초(荳科牧草)는 양(陽)이온총량(総量) 비율(比率)이 높을수록 이들의 수량(收量)과 식생구성비율(植生構成比率)이 증가(增加)하였다. 적정(適正) 음(陰)과 양(陽)이온총량(総量) 비율(比率)은 화본과목초(禾本科牧草)에서는 음(陰)이온총량(総量)이 두과목초(荳科牧草)에서는 양(陽)이온총량비율(総量比率)이 각각(各各) 타(他)이온총량비율(総量比率)보다 훨씬 높을 때였다. 3. 두과목초(荳科牧草)의 수량제고(收量提高)를 위(爲)한 적정총시비량(適正総施肥量)은 음(陰)과 양(陽)이온총량비율(総量比率)에 따라 달렀다. 양(陽)이온총량비율(総量比率)이 높아질수록 적정총(適正総)이온농도(濃度)(총시비량(総施肥量))는 증가(增加)하였고 이의 역(逆)도 성립(成立)하였다. 4. 화본과목초(禾本科牧草) 및 총수량(総收量)(화본과(禾本科)+두과(荳科))에 미치는 음(陰)과 양(陽)이온총량(総量)의 각(各) 효율(效率)은 이들의 비율(比率)이 낮을때 그리고 총(総)이온농도(濃度)가 낮을때 제일(第一) 높았다. 5. 두과목초수량(荳科牧草收量)에 미치는 음(陰)이온총량효율은 대구토양(大邱土壤)을 제외(除外)하고는 화본과목초(禾本科牧草)와 같은 경향(傾向)이였고, 양(陽)이온총량효율은 총(総)이온농도(濃度)와 토양종류(土壤種類)에 따라 달랐으나 보편적(普遍的)으로 양(陽)이온총량비율(総量比率)이 높아질수록 본효율도 높아졌다. 6. 각(各) 구성초종(構成草種)의 수량(收量), 식생비율(植生比率)은 음(陰)과 양(陽)이온총량비율(総量比率), 총(総)이온농도(濃度)와 이들의 상호작용(相互作用)에 크게 영향(影響)을 받았고, 화본과(禾本科)와 두과목초(荳科牧草)는 서로 상반적영향(相反的影響)을 받았다.

• Journal of Plant Biology
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• 제31권1호
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• pp.69-82
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• 1988

• 한국전산구조공학회:학술대회논문집
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• 한국전산구조공학회 1993년도 가을 학술발표회논문집
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• pp.106-112
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• 1993

This paper presents the optimum design of reinforced concrete conical shell which is fixed at the base and free at the top. The calculation of stresses is done using the SMAP(Segmented Matrix Analysis Package)program which uses the simple finite element method of analysis. The objective function contains the ratios of the unit cost of reinforcements and formwork to that of concrete. To Simplify the optimization procedure, the final optimum design of conical shell is obtained by combining the result of each element. The results are presented and discussed.

• 한국식품조리과학회지
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• 제20권2호
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• pp.158-163
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• 2004

The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second, or perhaps an intermediate, ratio)