• Transactions of the Korean Society of Automotive Engineers
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• v.12 no.5
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• pp.73-78
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• 2004

The liquid phase LPG injection (LPLi) system (the third generation technology) has been considered as one of the next generation fuel supply systems for LPG vehicles, since it has a very strong potential to accomplish the higher power, higher efficiency, and lower emission characteristics than the mixer type(the second generation technology) fuel supply system. To investigate the durability property of core part of injector in liquid phase LPG injection system, leakage test, SEM test of injectors and analysis of unvaporized fuel components with various LPG fuel qualities were tested. The experimental results showed that no serious problem in durability test using favorable LPG fuel quality, while high leakage amount due to the large scratches in the needle and nozzle of the injector were found using LPG fuel with highly containing olefin components, especially butadiene species.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.05a
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• pp.57-61
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• 2006

Waste foundry sand of industrial waste which is happening by vast quantity according to fast development of industry has much the occurrence amount and processing method is depended on reclamation, and is using by fine aggregate for construction by recycling method among others. In this research Waste foundry sand powder into cement replace fare use possibility availability judge wish to Slump and air content decreased the replacement ratio increases by concrete special quality that do not harden according to experiment result, and unit capacity mass and bleeding increased the replacement ratio increases. Hardening concrete intensity special quality displayed strength improvement to replacement ratio 20%, and tendency that watertightness increases most in replacement ratio loft in watertight property appear. Considering the strength and watertight properties, the adequate usage of waste foundry sand powder is the 10% of replacement ratio.

• Corrosion Science and Technology
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• v.11 no.1
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• pp.15-19
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• 2012

Both electrogalvanized and hot-dip galvanized steel sheets have been finally produced via organic-inorganic surface coating process on the zinc surface to enhance corrosion resistance and afford additional functional properties. Recently, POSCO has been developed a variety of chromate-free coated steels that are widely used in household, construction and automotive applications. New organic-inorganic hybrid coating solutions as chromate alternatives are comprised of surface modified silicate with silane coupling agent and inorganic corrosion inhibitors as an aqueous formulation. In this paper we have prepared new type of hybrid coatings and evaluated quality performances such as corrosion resistance, spot weldability, thermal tolerance, and paint adhesion property etc. The electrogalvanized steels with these coating solutions exhibit good anti-corrosion property compared to those of chromate coated steels. Detailed components composition of coating solutions and experimental results suggest that strong binding between organic-inorganic hybrid coating layer and zinc surface plays a key role in the advanced quality performances.

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.235-235
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• 2017

• Journal of Power System Engineering
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• v.20 no.4
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• pp.52-62
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• 2016

Nowadays, emissions of a vehicle are been getting by testing on a chassis dynamometer and a test modes. Also, fuel efficiency is calculated by carbon-balance method that is applying the emissions(CO, THC and $CO_2$) to the fuel calculation formular. In Korea, before 2014, the formular did not include the fuel factors (density, net heat value and carbon weight fraction), but the constants were based on the fuel properties of 2000s. So, this formular did not consider a characteristic of test fuel property that was changed when progressing fuel efficiency test. The characteristics of test fuel property which was distributed in domestic have a difference of quality depending on production regions and oil-refining facilities. Because the fuel properties are variable value during refineries, crude oils and blending contents of a bio-fuel, vehicle fuel is changed for each test. Therefore, the fuel qualities need to apply for a fuel economy test. In this paper, changing patterns of a fuel properties were reviewed during history of fuel standards. Also, the appropriateness of the methods was discussed by calculating and comparing fuel economies with the fuel factors and the constants.

• Horticultural Science & Technology
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• v.31 no.6
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• pp.687-699
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• 2013

This study was conducted to examine the effect of grafted peppers (Capsicum annuum) on different rootstocks on fruit quality. Three pepper cultivars, 'Nokkwang', 'Saengsaeng Matkkwari', and 'Shinhong' were grafted onto five commercial rootstocks that are known to be resistant to Phytophtora blight. Non-grafted or auto-grafted peppers were used as controls. Grafted plants were grown during two consecutive harvest periods by semi-forcing culture (April to August) and retarding culture (September to March the subsequent year). Full size green fruits were harvested and weighed weekly from June to August (Semi-forcing culture) and from December to March of the subsequent year (Retarding culture). The fruit size, weight, flesh thickness, and firmness were measured every month. Total marketable yield was not significantly influenced by either auto-graft of 'Nokkwang', 'Saengsaeng Matkkwari', and 'Shinhong' of pepper or grafted with the five commercial rootsctocks. By contrast, grafting influenced the apparent fruit quality of peppers. Fruit characteristics differed depending on the rootstock cultivars. However, the fruit characteristics of rootstock did not affect the fruit characteristics of scion grafted onto that rootstock. Fruit characteristics in each treatment differed among harvest time (first, second, and third harvest). Fruit quality parameters were also different as affected by the harvest period. In conclusion, apparent quality and textural property of pepper fruits were influenced by not only grafting with different rootstocks but also by the harvest period and harvest time. Accordingly, rootstock/scion combination, the scion variety and the harvest period must be carefully chosen to get the desired optimal fruit quality.

• Korean Journal of Agricultural Science
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• v.42 no.2
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• pp.131-139
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• 2015

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at $4^{\circ}C$ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.6
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• pp.2817-2834
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• 2016

The existing reversible data hiding methods for block truncation coding (BTC) compressed images often utilize difference expansion or histogram shifting technique for data embedment. Although these methods effectively embed data into the compressed codes, the embedding operations may swap the numerical order of the higher and lower quantization levels. Since the numerical order of these two quantization levels can be exploited to carry additional data without destroying the quality of decoded image, the existing methods cannot take the advantages of this property to embed data more efficiently. In this paper, we embed data by shifting the higher and lower quantization levels in opposite direction. Because the embedment does not change numerical order of quantization levels, we exploit this property to carry additional data without further reducing the image quality. The proposed method performs no-distortion embedding if the payload is small, and performs reversible data embedding for large payload. The experimental results show that the proposed method offers better embedding performance over prior works in terms of payload and image quality.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.59 no.1
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• pp.192-196
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• 2010

Due to a development of a modem technology as Power Line Communication(PLC) over 200 Mbps, the high-speed multi-media data trasmission could be currently possible. The strength of the PLC has no more additional wiring work. PLC has also possible to high quality data transmission with currently electrical cable. It has a various strong point campare with existing wire and wireless communication technologies. In This paper we develop a high quality media transmitter-receiver based on merging the HomePlug AV, which is 200 Mbps class PLC technology and HDMI Interface technology. The video function was used for the VEDEO TEST GENERATOR in order to a property valuation. Smart Live 6 software were used for the assessment of audio property. As the result of measurement of the HD class images by capturing from the receiver of the PLC, the quality of images couldn't be confirm any deterioration, which has compared with original reflections. In case of audio part as the result of confirmation of the Phase, Magnitude, it has been confirmed that over 90% of nomal transmition and receiving of acoustic signal. It can be possible to have HD class Media service through the PLC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.482-487
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• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.