• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1997.03a
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• pp.15-18
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• 1997

The plane strain stretch test (PSST) developed by POSCO as an activity of customer service was applied to the establishment of the formability criteria and the prediction of failure during the stamping processes. The PSST was applied to the actual parts such as oil pan and shock mount and the criteria of PSST value for each forming parts were established. These value can provide the possibility of prediction of failure before the stamping process. These results show that the PSST can precisely predict the stamping formability of steel sheets.

• Proceedings of the KIEE Conference
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• 2004.11d
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• pp.89-92
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• 2004

This paper described the capacitive sensor for the diagnosis of deterioration of electrical insulating oils applying guard-ring type the 3-terminal electrodes. To measure stable capacitance of the sensor and to determine the design factors of the sensor, we utilized computational analysis, FEM software. This capacitive sensor discern the extent of deterioration measuring relative permittivity of electrical insulating oils. The result of measuring numerous sample, mineral oils, as serviced year, we confirmed an increase in relative permittivity of oils. Moreover, we confirmed the superior characteristics of the sensor as a species, aged pattern of oils and operating temperature.

• Journal of the Korean Home Economics Association
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• v.5 no.1
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• pp.815-825
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• 1966

Many synthetic antioxidants are now used to prevent the oxidation of oils and fats. Among the synthetic and tioxidants, it was known that those of HQ(Hydroquinone), BHA(Butyl hydroxyanisole), IG(isoamyl gallate), and NDGA(Nordihydro guaiaretic acid) are most efficient as the antioxidizing agent. In this work, Degree of antioxidation was investigated on the some such antioxidans BHA, CI(citric acid), AA(Ascoric acid) for several kinds of oils and fats which are most available in Korea by determining Acid value and Iodine Value. The results of experiments were as follows 1. The decreasing order of antioxidizing action by acid value is BHA, AA, CA. 2. The order of antioxidizing action by Iodine value is almost same as the case of Acid Value. 3. It is effective to add the antioxidants to kep oils and fat. 4. Oxidation is accelerated by standing oils and fats after boiling in the from fry pan. 5. Sesame oil is little oxidized without antioxidant.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.14 no.4
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• pp.405-411
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• 1989

Performance evaluation of inexpensive LCTV to function as a two-dimensional spatial light modulator is performed. Correction of the phase distortion of the device is performed using the substrate of hologram plate and index matching oil. A new method for eliminating electrode grid pattern that incorporates phase conjugation in a BaTiO3 crystal is proposed and experimented.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.6
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• pp.662-669
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• 2015

There has been an increased interest in the mitigation of wax deposition because wax, which usually accumulates in subsea oil-production systems, interrupts stable oil production and significantly increases the cost. To guarantee a required oil flow by mitigating wax deposition, we need to obtain a reliable estimation of the wax deposition. In this research, we perform simulations to understand the major mechanisms that lead to wax deposition, namely molecular diffusion, shear stripping reduction, and aging. While the model variables (shear reduction multiplier, wax porosity, wax thermal conductivity, and molecular diffusion multiplier) can be measured experimentally, they have high uncertainty. We perform an analysis of these variables and the amount of water and gas in the multiphase flow to determine these effects on the behavior of wax deposition. Based on the results obtained during this study for a higher wax porosity and molecular diffusion multiplier, we were able to confirm the presence of thicker wax deposits. As the shear reduction multiplier decreased, the thickness of the wax deposits increased. As the amount of water increased, there was also an increase in the amount of wax deposits until 40% water cut and decreased. As the amount of gas increased, the amount of wax deposits increased because of the loss of the light hydrocarbon component in the liquid phase. The results of this study can be utilized to estimate the wax deposition behavior by comparing the experiment (or field) and simulation data.

• Korean Journal of Environmental Agriculture
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• v.20 no.3
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• pp.186-191
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• 2001

Recently, petroleum spray oil(PSO) has been used to control key pests in integrated pest management (IPM) of citrus and other orchards in Australia and USA. In order to clarify the influences of a newly developed PSO (D-C Tron $Plus^{(R)}$) on citrus leaves, 0.33% or 1.0% of PSO were sprayed to potted 4-year-old citrus trees under some kinds of condition, and then the changes of photosynthesis, transpiration, stomatal conductance and chlorophyll fluorescence(Fv/Fm) were determined. When sprayed with 1.0% PSO, the photosynthetic rate, transpiration and stomatal conductance of citrus leaves were decreased by 20%, and then recovered in 20 days after treatment (DAT), while there were little influences by the spray of 0.33% PSO. The value of Fv/Fm decreased more under the $34/24^{\circ}C$ temperature condition than that of under the $30/20^{\circ}C$ and $28/16^{\circ}C$ condition. The high temperature ($50^{\circ}C$ for 10 hours)-treated trees sprayed with PSO 1.0% or PSO 1.0% plus dithianon 1/2000 dilution showed not only the increase of rate in dropped leaf but also the reduced photosynthesis and Fv/Fm compared with $30/20^{\circ}C$ temperature-treated ones. From the results of this study, the spray of 1.0% PSO can inhibit the physiological activities in citrus leaf, particularly under high temperature condition after spray or the mixing-spray with a fungicide (dithianon WP, 75%).

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• Membrane Journal
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• v.31 no.6
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• pp.393-403
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• 2021

Enzymes are important class of catalyst for biotransformation. Stability and reusability of enzymes during the catalysis process is a key issue. Activity of enzyme can be enhanced by its immobilization on a suitable substrate by creation of specific microenvironment. A variety of membranes has been used as substrate due to the biocompatibility and simpler method to tune hydrophilicity/hydrophobicity property of the membrane surface. In this review, polymer membranes including cellulose, polyacrylonitrile (PAN), polydimethylsiloxane (PDMS), polyvinylidene fluoride (PVDF), polyethersulfone (PES) are introduced and discussed in detail. Biodegradation of organic contaminants by immobilized enzyme is an environmental friendly process to reduce the contamination of environment in pharmaceutical company and textile industries. The controlled hydrolysis of oil can be performed in enzyme immobilized membrane bioreactor (EMBR), resulting in reducing carbon emission and reduced environmental pollution. Bioethanol and biodiesel are considered alternative fossil fuels that can be prepared in EMBR.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• Journal of the Korean Society for Precision Engineering
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• v.32 no.6
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• pp.529-536
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• 2015

A defect could be generated in bolts for a use of oil filters for the manufacturing process and then may affect to the safety and quality in bolts. Also, fine defects may be imbedded in oil filter system. So it is very important that such defects be investigated and screened during the multiple manufacturing processes. Therefore, in order effectively to evaluate the fine defects, the FEM simulations were performed to make characterization in the crack detection of the bolts and the parameters such as number of turns of the coil, the coil size, applied frequency were calculated based on the simulation results. Simulations were carried out for the defect signal of eddy current probe. Exciter and receiver were utilized. In this paper, the FEM simulations were performed in both bobbin-type and pancake-type probe, both probes were optimized under Eddy current FEM simulations and the results of calculation were discussed.