• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.10a
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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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• v.8 no.2
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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.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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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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• v.51 no.5
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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.

• Korean journal of food and cookery science
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• v.17 no.4
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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.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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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.

• Korean Institute of Interior Design Journal
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• no.33
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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.

• Journal of The Korean Society of Grassland and Forage Science
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• v.22 no.3
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• pp.187-194
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• 2002

This study was carried out to investigate the ecological characteristics, forage value and similarity among the plant communities of the gazing pasture at Witzenhausen, Germany. Ten plant communities of the different grazing pasture were the Molinio-Arrhenatheretea that was named the class of plant sociological nomenclature. The forage value of the plant communities were ranged from 4.35 to 6.60 grade for roughage qualify. Hemicryptophyte of lift form and mesomorphic of anatomical structure were greately dominated in all the plant communities. The correlation coeffcient between class No. 3 and 4 of plant communities was highest by botanical composition. The clustering analysis by Euclidean distance showed that class No. 9 and 10 of plant communities were closely grouped as affected by the similar botanical composition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.600-605
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• 2006

B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.

• Korean journal of food and cookery science
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• v.17 no.6
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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.