• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.119-124
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• 2006

This study was carried out at the Chuncheon Substation, National Institute of Crop Science to determine the effect of cold water irrigation on the milling and polished quality of rice, as well as its physicochemical and amylogram characteristics, and palatability Chilling by Irrigation of cold water $(17^{\circ}C)$ induced delay of days to heading, reduction of culm length, inferiority of panicle exsertion and high sterility of panicle. Head rice ratio was decreased, while the percentage of chalky and creak rice increased with increasing sterility over from 20%. Protein content was gained 0.9-2.0% more than, while whiteness and palatability of the milled grain were reduced under cold water irrigation treatment. Significant decrease in maximum viscosity and breakdown viscosity of rice flour was investigated under cold water treatment by amylogram analysis, while the initial gelatinization temperature and setback viscosity were increased. Sensory panel test showed that the palatability of cooked rice was unfavorable and its stickiness was lower compared with that under normal condition. Differences in the aroma of cold-treated and untreated cooked rice were not performed significantly.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.603-608
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• 2009

In this study, "Hongro" apples for test samples were selected from a market for aroma analysis. Analysis was done after 1 hr, in a forming headspace while maintaining a temperature of $25^{\circ}C$. First, the complex aroma of the apples was assessed by a Direct Sensory Method. Secondly, the complex aroma was analyzed under individual aroma conditions separated by GC/FID/Olfactometry. Finally, aroma component analysis by GC/MS was performed. Degrees of contribution of aroma components were evaluated by an aroma value calculation considering aroma duration time, frequency, and intensity. The contribution rate (%) of the aroma induction component influencing apple aroma was determined by aroma component analysis and aroma contribution degree. As a result, it was found that the top four components were as follows, by contribution rate (%): acetic acid (23%), 1-hexanol (16%), butyl ethanoate (13%), 4-methoxy-2-methylbutane (9%). These four components constitute the complex aroma tested by the direct sensory method, and was largely recognized by the apple aroma test panel. Consequently, it was found that these components are the key factors in apple aroma. If the mechanism of formation of these components can be found, it could have a significant influence on consumers' acceptance of new varieties of apples.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.3
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• pp.614-618
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• 2018

The changes in the mechanical properties according to the width of the tool shoulder, rotation speed and moving speed in friction stir welding (FSW) are evaluated using Al 6061-T6. The results indicated that the tensile strength value increases with increasing rotation speed. The higher the moving speed of the tool shoulder, the lower the tensile strength, regardless of the tool type. A higher tensile strength value was generally obtained with a tool shoulder diameter of 12mm (TSD12) than with 8mm. When the moving and rotation speeds exceed a limiting value, a stabilization stage is reached, in which (the tool shoulder diameter?) no longer affects the material properties. At a tool shoulder diameter of 8mm (TSD8), the material properties are decreased and the mixture of material in the welding area is incomplete in comparison with the tool type of TSD12. The tensile strength value is decreased at a rotation speed of 1500 rpm. As a result, a rotation speed higher than the threshold value is needed in order for and the transition temperature to be reached, which allows the complete mixing of the material in the welding area.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.130-136
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• 1986

'Shingo' pears were seal-packaged in polyethylene (PE) film with different thickness of 0.04. 0.06, 0.07, and 0.08mm and stored for five months in an experimental storehouse with the temperature varyine 0 to $7^{\circ}C$ and relative humidity varying 86 to 89%. The atmosphere in PE film bags was modified to 5-l4% oxygen with 3-5% carbon dioxide depending on the film thickness and the storage period. Packaging of pears with PE film effectively reduced the weight loss, which resulted in good appearance after 5 months' storage, while non-packaged pears showed a slight wilt. Decay occurrence was not significantly different among the treatments. but role browning occurred a little more in packaged lots than in non-packaged lot. The sensory panel rated the pears front 0.07mm-thick bag highest in flavor, texture, and juiciness, which might be due to the high sugar content and low titratable acidity. The firmness of pear flesh decreased with the stogare time and its change was found to be highly correlated with that of cellulase activity (correlation coefficient= -0.946). Thisresult indicated that cellulase might be one of the enzymes responsible for the softening of pear fruit during storage.

• Composites Research
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• v.12 no.6
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• pp.74-82
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• 1999

The static and fatigue characteristics of polyurethane foam cored sandwich structures are investigated. Three types of the specimens with the glass fabric faces and the polyurethane foam core are used; non-stitched. stitched, and stiffened sandwich specimen. Especially additional structural reinforcements with the twisted polyester and glass fiber for thickness direction are made to stitched sandwich structure panel to minimize the delamination of structure which is stitched the upper and lower faces through the core and the resin is impregnated Into stitched fiber with the characteristics of low viscosity of resin at resin flow temperature and cured together with during the curing process. Bending strength of stitched specimen which is 50 mm $50{\times}50{\;}mm$ pitched is improved by 50 % as com-pared with non-stitched specimen and stiffened specimen is improved 10 times more than non-stitched structure. After fatigue testing of $10^6$cycles by 20% of ultimate load under monotonic load, the bending fatigue strength of non-stitched specimen is decreased by 27% of monotonic bending strength, 39% for stitched structure and 20% for stiffened specimen. To verify the aging effect of polyurethane form core, Ultrasonic C-scanning equipment is used to detect the damage of skin laminate alone after fatigue test. From results of UT C-scan images, there is no defect that can be damaged occurred during fatigue test. It is concluded that the decrease of bending strength for foam cored sandwich specimen is caused by the decrease of stiffness due to the aging of polyurethane foam core during fatigue cycles.

• Journal of the Korean Magnetics Society
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• v.15 no.4
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• pp.246-249
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• 2005

The blue-color emitting phosphor powder, $CaMgSi_{2}O_6:Eu^{2+}(CMS:Eu^{2+})$ was synthesized by the solid-state reaction method. The synthesized powder was annealed from room temperature to $1,100^{\circ}C$ in air. Its PL property and valence state of Eu atoms was measured by the photoluminescence (PL) and the electron paramagnetic resonance (EPR) spectrometers, respectively. The PL intensity was stable to $700^{\circ}C$, but drastically decreased to $1,100^{\circ}C$. The behavior of EPR intensity was very similar to the PL intensity. The EPR measurement showed that decreased intensity of the PL was caused to the oxidation from the ion $Eu^{2+}$ to $Eu^{3+}$ ions. The EPR spectrometer was powerful as a tool that could distinguish between the valence states of Eu atom as a dopant in various phosphors.

• Journal of the Korean Ceramic Society
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• v.39 no.8
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• pp.721-727
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• 2002

In order to overcome trade-off among compositions, process and properties of the glasses with high PbO-base composition for PDP Rib, we studied glass crystallization and crystallization kinetics by Differential Thermal Analysis(DTA). Glass powder was obtained through melting/cooling/grinding, with 3 wt%TiO2 addition for the crystal nucleation and growth in $62PbO-19B_2O_3-10SiO_2-9(Al_2O_3-K_2O-BaO-ZnO)$(in wt%) composition glass. This powder was heat-treated for 1 to 10 h at $445^{\circ}C$ for nucleation. DTA measurements were performed to obtain the crystallization peak with $5∼25^{\circ}C/min$ heating rates. DTA crystallization peak temperature increased with increasing the heating rate and decreased with increasing the heating time. Because the Avrami parameter (n) was approximately 1, the surface crystallization occurred. The maximum nucleation time was 2 h.

• Journal of Korean Society of Forest Science
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• v.101 no.3
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• pp.509-516
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• 2012

In this research, it was intended to examine the vulnerability of Pinus rigida to climate changes, a major planting species in Korea. For this purpose, the distribution of Pinus rigida and its changes caused by climate changes were estimated based on the 'A1B' climate change scenario suggested by IPCC. Current distribution of Pinus rigida was analyzed by using the $4^{th}$Forest Type Map and its potential distribution in the recent year (2000), the near future (2050) and the further future (2100) were estimated by analyzing the optimized ranges of three climate indices - warmth index(WI), minimum temperature index of the coldest month (MTCI) and precipitation effectiveness index(PEI). The results showed that the estimated potential distribution of Pinus rigida declines to 56% in the near future(2050) and 15% in the further future (2100). This significant decline was found in most provinces in Korea. However, in Kangwon province where the average elevation is higher than other provinces, the area of potential distribution of Pinus rigida increases in the near future and the further future. Also the result indicated that the potential distribution of Pinus rigida migrates to higher elevation. The potential distributions estimated in this research have relatively high accuracy with consideration of classification accuracy (44.75%) and prediction probability (62.56%).

• Korean Journal of Materials Research
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• v.20 no.12
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• pp.676-680
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• 2010

Most TCOs such as ITO, AZO(Al-doped ZnO), FTO(F-doped $SnO_2$) etc., which have been widely used in LCD, touch panel, solar cell, and organic LEDs etc. as transparent electrode material reveal n-type conductivity. But in order to realize transparent circuit, transparent p-n junction, and introduction of transparent p-type materials are prerequisite. Additional prerequisite condition is optical transparency in visible spectral region. Oxide based materials usually have a wide optical bandgap more than ~3.0 eV. In this study, single-phase transparent semiconductor of $SrCu_2O_2$, which shows p-type conductivity, have been synthesized by 2-step solid state reaction at $950^{\circ}C$ under $N_2$ atmosphere, and single-phase $SrCu_2O_2$ thin films of p-type TCOs have been deposited by RF magnetron sputtering on alkali-free glass substrate from single-phase target at $500^{\circ}C$, 1% $H_2$/(Ar + $H_2$) atmosphere. 3% $H_2$/(Ar + $H_2$) resulted in formation of second phases. Hall measurements confirmed the p-type nature of the fabricated $SrCu_2O_2$ thin films. The electrical conductivity, mobility of carrier and carrier density $5.27{\times}10^{-2}S/cm$, $2.2cm^2$/Vs, $1.53{\times}10^{17}/cm^3$ a room temperature, respectively. Transmittance and optical band-gap of the $SrCu_2O_2$ thin films revealed 62% at 550 nm and 3.28 eV. The electrical and optical properties of the obtained $SrCu_2O_2$ thin films deposited by RF magnetron sputtering were compared with those deposited by PLD and e-beam.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.509-518
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• 1998

The purpose of this study was to develop korean traditional gruel 'Hodojook' as a easy-to cook product by modifying cooking method and its concentrations. Physical and sensory properties of 'Hodojook' with various levels of concentration were investigated using viskograph and sensory evaluation panel. The result showed that hydrated rice flour has higher maximum viscosity than instantly ground rice. Addition of walnut lowered maximum viscosity and gelatinization beginning temperature. But gelatinization pattern was not affected by the level of walnut and modified cooking method. Sensory characteristics on the roasted odor, roasted taste, oily odor, oily taste and viscosity were significantly increased as the walnut levels are increased. 'Hodojook' of' with the 1:1:6 ratio (rice flour walnut : water) was recommended.