• 한국항공우주학회지
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• 제34권3호
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• pp.93-100
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• 2006

현대의 고성능 전투기에 탑재되어 있는 전기식 비행제어계통(Digital Fly-By-Wire Flight Control System)은 항공기 조종면의 고장으로 인해 발생할 수 있는 항공기의 안정성을 보장하기 위해 조종면 형상 재구성 모드(Control Surface Reconfiguration Mode)가 설계되어 있다. T-50 제어법칙에는 단일 조종면이 고장 났을 경우, 정상작동중인 나머지 조종면을 이용하여 항공기를 원활히 조종할 수 있도록 형상 재구성 모드가 적용되어 있다. 본 논문에서는 항공기 운용 시 발생할 수 있는 조종면 결함으로 인해 형상 재구성 모드 제어법칙이 적용되었을 경우, 착륙외장형상에서 항공기 안정성을 해석하기 위하여 선형해석(Linear Analysis)을 수행하였다 그리고 착륙에 대한 비행성(Flying Quality) 저하여부를 판단하기 위해, HQS(Handling Quality Simulator)를 이용하여 조종사 시뮬레이션을 수행하였다. 해석결과, 조종면 고장으로 인해 제어법칙이 형상 재구성 모드로 전환될 경우, 항공기의 조종성 및 비행성의 저하가 다소 발생하였지만, HQS 조종사 시뮬레이션 결과 착륙과정에서는 비행성 요구도인 Level 1을 만족할 수 있었다.

• 한국축산식품학회지
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• 제40권6호
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• pp.1044-1054
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• 2020

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)-non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)-and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1999년도 학회창립 10주년 기념 1999년도 가을 학술발표회 논문집
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• pp.15-218
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• 1999

Concrete is the most generous, universal main structural material. There is active study for processing quality, stable quality mangement. Especially, strength is basic factor of evaluating stability of concrete building. Regaining required strength and homogeneity is very important to get self-stability in building to evaluate another characteristic. Concrete strength is important to the quality management. But, result of hardened concrete's quality test is hardly reflected to works immediately. When required strength is not enough, it could bring out safe problem, economic and administrative cost. It is pointed out that problems from strength evaluation, so early evaluation of concrete quality is required. From the trend that accelerating high quality concrete development, improving the method of quality test and early evaluation measure is urgent project. Throughout this report, it is suggested the method with use of microwave to evaluate 28-days concrete strength.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1292-1300
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• 2020

Objective: To explore feed resources capable of replacing regular poor-quality fodder, this study was conducted to evaluate the effects of additives on the fermentation quality, in vitro digestibility and aerobic stability of mulberry leaves silage. Methods: The mulberry leaves were ensiled either untreated (control) or treated with 1×10⁶ cfu/g fresh matter Lactobacillus plantarum (L), 1% glucose (G), 3% molasses (M), a combination of 1% glucose and Lactobacillus plantarum (L+G), and a combination of 3% molasses and Lactobacillus plantarum (L+M). The fermentation quality and chemical composition were analyzed after 7, 14, 30, and 60 d, respectively. The 60-d silages were subjected to an aerobic stability test and fermented with buffered rumen fluid to measure the digestibility. Results: Inoculating lactic acid bacteria (LAB) resulted in more rapid increase in lactic acid concentrations and decline in pH of mulberry leaves silage as compared control. Higher acetic acid and lower ethanol and ammonia nitrogen concentrations (p<0.05) were observed in the LAB-inoculated silages as opposed to control during ensiling. The LAB-inoculated silages contained lower water-soluble carbohydrates compared with control during the first 14 d of ensiling, and lower neutral detergent fibre (p<0.05) concentrations as compared with non-LAB inoculated silages. Adding molasses alone increased (p<0.05) the digestibility of dry matter (DM). The aerobic stability of mulberry leaves silage was increased by LAB inoculation, whereas decreased by adding glucose or molasses. Conclusion: The LAB inoculation improved fermentation quality and aerobic stability of mulberry leaves silage, while adding glucose or molasses failed to affect the fermentation and impaired the aerobic stability. Inoculating LAB alone is recommended for mulberry leaves especially when ensiled at a relatively high DM.

• 한국식품영양과학회지
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• 제28권2호
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• 품질경영학회지
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• 제49권3호
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• pp.255-268
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• 2021

Purpose: We sought to understand why a high-speed rotating projectile featuring a fuze-and-body assembly sometimes exhibited airburst, and we intended to improve the flight stability by eliminating airburst. Methods: We performed characteristic factor analysis, structural mechanics modeling, and dynamic modeling and simulation; and we scheduled firing tests to discover the cause of airburst. We used a step-by-step procedure to analyze the reliability function for selecting the bonding force standard that prevents airburst. Results: The 00MM high-speed rotating projectile features a fuze bonded to a body assembly; the bonding sometimes can break on firing. The resulting contact force, vibration and roll damping during flight generated yaw. Flight became unstable; fuze operation triggered an airburst. Our reliability test improved the bonding force standard (the force was increased). When the bonding force was at least the minimum required, a firing test revealed that airburst/flight instability disappeared. Conclusion: Analysis and identification of the causes of flight instability and airburst render military training safer and enhance combat power. Ammunition must perform as designed. Our method can be used to set standards that improve the performances of similar types of ammunition.

• 한국식품저장유통학회지
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• 제10권1호
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• pp.32-36
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• 2003

건조김의 저장 중 품질 안정성에 미치는 저장조건에 관한 기초자료를 조사하기 위해 몇가지 광원, a$_{w}$ , 포장 및 온도의 영향을 시험하였다. 건조김의 주요 지방산 조성은 16:0(13.6%) 및 20:5(45.7%) 이었다. 건조김의 품질 안정성을 지방질 산화 및 chlorophyll 함량의 변화로 판단할 때, 건조김의 품질은 형광등 하에서 가장 악화되었고, 다음이 백열등, 암소저장 순 이었으며, 또한 a$_{w}$ 가 증가할수록, 저장온도가 높을수록 급격히 나빠지는 경향을 보였고 기체 및 광 차단 효과가 적은 포장지에 포장한 시료일수록 품질 안정성은 악화되었다.

• 한국정보통신학회논문지
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• 제24권11호
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• pp.1451-1456
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• 2020

게임의 규모와 복잡성에 따라 게임의 품질관리에 관심이 높아지고 있다. 게임은 재미와 안정성 테스트로 품질을 평가할 수 있으며 이에 따라 플레이어의 만족도는 차이가 크다. 게임의 품질관리를 위해 Fun QA는 재미를 증가하여 플레이어들에게 만족감을 주기 위한 테스트를 담당한다. 본 연구에서는 먼저 소프트웨어의 품질개선 기법과 게임 QA 업무를 살펴보았다. 그리고 게임 품질을 향상시키기 위하여 안정성 테스트를 주로 담당하는 Technical QA에 비해 상대적으로 체계화되어 있지 않은 Fun QA에 대하여 분석하였다. 이를 토대로 Fun QA 프로세스를 제안하고 실제 게임을 이용하여 Fun QA 설계 사례를 제시하였다. 본 연구가 재미를 보장하여 품질향상을 추구하는 게임 품질관리 영역의 한 축이 되기를 기대하여 나아가 QA 종사자들의 업무 영역 확장에 도움이 되기를 기대한다.

• Asian-Australasian Journal of Animal Sciences
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• 제22권3호
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• pp.421-427
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• 2009

A mixture of three dietary medicinal herb extracts (MHE, mulberry leaf:Japanese honeysuckle:goldthread = 48.5: 48.5:3.0) was prepared as an additive of hen's feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three levels of MHE in the diet (0, 0.3, and 1%). Hens were fed for 6 wks and eggs were collected in the 6th week, and stored at $4^{\circ}C$ for 14 days to investigate the effect of MHE on the quality and oxidative stability of eggs. Internal quality of the egg including weight, shell color, albumen height, yolk color, shell weight, shell thickness, and Haugh units was not different among the dietary treatments. The oxidation stability of raw and cooked egg was determined by 2-thiobarbituric acid reactive substances (TBARS) value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2'-azinobis(3-ethylbenzonthianoline-6-sulfonic acid) ($ABTS^{+}$) radical reducing ability. Results indicated that TBARS value at day 0 and $ABTS^{+}$ radical reducing ability of eggs from hens fed MHE were higher than from the control group. However, DPPH radical scavenging activity showed no difference in both raw and cooked samples. Results of the present study indicate that dietary MHE may slightly enhance the oxidative stability of eggs.

• 한국구조물진단유지관리공학회 논문집
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• 제3권3호
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• pp.195-202
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• 1999

This study present the stability of middle slabs directly supporting train loads in the subway station. According to results of Quality confirmation, mixing and curing conditions are good. But, when effects of hydration heat are analyzed, cracks seems to take place because tensile stress is higher than tensile strength in several points of middle slabs. It is found that vibration by train running don't have an effect on cracks in the structure. The structural analysis shows that there is no problem on the stability of structural body, but the design through 3-dimensional analysis is need to consider columns and opening specially in the subway station structures.