• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 추계학술대회 논문집
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• pp.997-1003
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• 2005

Laser welding of dissimilar metals has been widely used to improve a wear resistance and a corrosion resistance of the industrial parts. The objective of this research works is to investigate the influence of the process parameters, such as the welding for SM45C and STS304 with CW Nd:YAG lasers. The bead-on-plate welding tests are carried out for several combinations of the experimental conditions. In order to quantitatively examine the characteristics of the dissimilar welding, the welding qualify of the cut section, stain-stress behavior and the hardness of the welded part are investigated. From the results of the investigation, it has been shown that the optimal welding condition without defects in the vicinity of the welded area and with a good welding quality is 1600W of the laser power, 0.85m/min of welding speed and 4m/min of pressure for shielding gas.

• The Journal of Asian Finance, Economics and Business
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• 제8권2호
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• pp.135-142
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• 2021

This study aims to examine the impact of audit committee characteristics on income management of companies listed on the Stock Exchange of Vietnam. Research data was collected from all 745 listed companies on Vietnam's stock market over four years, from 2015 to 2018. After excluding companies that did not qualify, there were 216 companies with 864 observations. With the help of dedicated software Stata 15, the impact of audit committee characteristics (through independent variables and control variables such as Audit Committee Independence, Auditing Committee size, Auditing Committee Expertise, Auditing Committee Meeting Frequency, Company Size, Financial Leverage, and Operating Cash Flow) to earning management through a multivariate regression model was determined. Research results from Vietnamese listed companies during this period show that the size and expertise of the audit committee are inversely related to the discretionary accruals representing earning management. At the same time, the research results also identify a positive relationship between firm size and earning management, and the inverse relationship between financial leverage, net cash flow from operating operations and earning management. However, the multivariate regression results do not find clear evidence of a relationship between audit committee independence and the audit committee meeting frequency to earning management.

• 동아시아식생활학회지
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• 제24권1호
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• Journal of the Korean Wood Science and Technology
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• 제51권5호
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• pp.410-418
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• 2023

In this study, the combustion characteristics of the Tulip tree, which is the representative broad-leaved afforestation tree in Korea, were analyzed. The flame retardant performance of the Tulip tree was analyzed by analyzing combustion characteristics on a total of three test samples; flame retardant treated, both flame retardant and oil stain-treated, and untreated. Then the flame retardance grade was classified for each of them. According to the result, test samples showed the strongest flame retardance were in order of flame retardant treated (C), both flame retardant and oil stain-treated (B), and untreated (A). As a result of analyzing the total heat emission and maximum heat emission rates, which is the evaluation standard for interior materials of Korean domestic buildings, test samples with flame retardant treat or flame retardant and oil stain treat were qualified for the flame-retardant standard. Both flame retardant and oil stain-treated samples showed higher total heat release (THR) and heat release rate compared to flame retardant-treated samples as the oil causes combustion with oxygen. On the other hand, they didn't qualify the THR in Quasi-non-combustible standards. To determine the correlation between the physical and combustion characteristics of wood, the combustion characteristics of other diffuse porous wood species, with which the Tulip tree is affiliated were analyzed, and noticed that the characteristic correlates with the density and quantity of wood. The results of this study are expected to be used as basic information on the combustion characteristics of the Tulip tree.

• 한국식품조리과학회지
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• 제17권4호
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• pp.373-379
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• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

• 한국식품영양학회지
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• 제9권2호
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• pp.107-115
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• 1996

In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory qualify, and water holding capacity were Investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant In each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly higher in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher In SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical gumminess were not significantly correlated.

• 한국실내디자인학회논문집
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• 제33호
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• pp.36-45
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• 2002

The purpose of this study is to investigate the chronological characteristics of the strategy for the house marketing in terms of the apartment lots for sale advertisements appeared to be from 1970's to 1990's in Busan·Kyungnam area. For the analysis of the newspaper advertisement, a new residence environmental indication is introduced to this research as referring to the existing research data. With this indication, therefore, this study is to examine what contents of the advertisements are. Moreover, as analyzing how frequently the advertisements have been inserted in the newspaper, it shows the characteristics which the construction industry has planned for sale of apartment in lots. The results are as follows; First, the frequency of the appearance in the newspaper about each unit and block in an apartment complex has been on the decrease. On the other hand, the importance about the surrounding area has been on the increase during the period. It shows that consumer require more about the surrounding area issues than each unit itself. Second, in the case of the outdoor space in the apartment complex, the frequency of the appearance in the newspaper has been kept a certain levels during the period. It is clear that the consumers have been concerned about the outdoor space throughout the period. Third, the most important issue is the qualify of site location, such as the benefits of the traffic, the levels of the education environment, the natural environment of the apartment complex and so forth. The frequency of the appearance in the newspaper has been kept increasing since 1970's in the advertisement. It clearly shows that this issue has been standardized for purchasing a house.

• 한국초지조사료학회지
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• 제22권3호
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• pp.187-194
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• 2002

다양한 관리하의 방목초지 식물군낙에 대한 생태적 특성과 군락간의 유사성을 검정하고자, 1998년 8월부터 10월까지 독일의 중부지역인 Witzenhausen 근교에서 조사한 초지 식물군락을 Kassel 대학교 초지생태ㆍ사료작물연구소에서 컴퓨터 프로그램을 이용하여 분석하였던 바, 그 결과를 요약하면 다음과 같다. 1. 10개 지역의 초지에서 조사한 식생을 군강(class)으로 분류한 식물군낙은 Molinio-Arrhenatheretea 초지 이었으며, 초지 식물군락의 사료가는 4.35∼6.60으로 군락에 따라 다소 차이가 있었으나 대부분 중상급 이었다. 2. 모든 군락의 주요 생활형은 Hemikryptophye 이었으며, 해할구조는 Mesomorphic이었다. 3. 식물군낙간 정의 상관은 3과 4번 군락이 가장 높았고, 8면과 10번 군락간에는 상관이 없었으며, 8면과 9번 군락간에는 아주 작은 부의 상관이 있었다. 4. 단분석의 유사성 범위는 유클러드 거리계수 0.0∼54.0이며, 평균 유사성은 38.7로서 이때 유사성이 큰 식생그룹은 (8, 7, 6), (10, 9, 5), (4, 3), (2, 1) 등 4개 군단으로 분류할 수 있으며, 9면과 10면 군낙의 유사성이 유클리드 거리계수 16.0으로 가장 높았다.

• 한국식품영양과학회지
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• 제35권5호
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• pp.600-605
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• 2006

본 연구는 멸치액젓의 풍미를 유지시키면서, 발효 속도를 향상시키기 위하여 숙성된 멸치액젓에서 단백분해능이 뛰어난 미생물이 생산하는 효소를 분리 정제한 다음 숙성초기의 멸치액젓에 첨가하여, 멸치액젓의 품질특성을 분석하였으며 그 결과는 다음과 같다. pH는 B. subtilis JM3 단백분해효소 첨가량 및 가수분해시간에 따른 변화는 없었고, 젖산량은 4% 단백분해효소 첨가구가 제일 높았다. 아미노질소, 휘발성염기질소 및 가수분해도는 단백분해효소 첨가구가 대조구에 비해 높았으며, 갈변도는 4% 효소첨가구에서 높게 측정되었다. 가수분해가 가장 높게 나타난 2시간째에 관능검사를 실시한 결과 단백분해효소 첨가구가 향 및 맛에서 좋은 평가를 얻었다.

• 한국식품조리과학회지
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• 제17권6호
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• pp.555-564
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• 2001

The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% Per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10$^{\circ}C$. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.