• Natural Product Sciences
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• v.2 no.2
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• pp.102-105
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• 1996

A new glycolipid, 2-hydroxy-3 $(octadecyloxy)-propyl-{\alpha}-D-arabinopyranoside$ (1) has been isolated from Lobophytum microlobulatum and its structure has been elucidated by physical and spectral $(UV,\;IR,\;^1H,\;^{13}C\;NMR,\;FABMS)$ data.

• Journal of the Mineralogical Society of Korea
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• v.18 no.4 s.46
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• pp.301-312
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• 2005

The present study investigated the physical changes and reaction products with setting time after mixing of various mineral admixtures such as lime, hydrated lime, gypsum, kaolin, zeolite and diatomaceous earth with four types of cement (portland cement, slag cement, quick lime, hydrated lime) and clay rich sediments in soft foundation. As results, slag cement showed the greater compressive strength than normal portland cement. The mixing experiments with various mineral admixtures and slag cement resulted that gypsum showed the greatest compressive strength. Additionally, we conducted mixing experiments with various mixing ratios of gypsum and slag cement. The experiments showed that the mixing ratio of $30\%$ gypum and $70\%$ slag cement has the greatest compressive strength. Ettringite was produced as a reaction Product. This fact indicates that gypsum effectively promotes hydration reaction and contributed to the greater compressive strength. These experimental results can be used as fundamental data for the stabilization of soft clay foundation.

• Design & Manufacturing
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• v.2 no.6
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• pp.49-55
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• 2008

Double-injection molding can inject two different materials or two colors in the same mold and process. If this injection process use, product has ability because the base part maintain strength and specified part can inject soft-material. It makes the cost down by single operation automatically for saving wages. In this paper, we designed double-injection mold for automobile remote control to inject secondary using this part as insert after inject external appearance of product. CAE analysis was progressed gate location and runner size as variable and analysis result is reflected in mold design process. As a result, it could solved badness that is generated at the conventional mold. Additionally, cost is downed by reducing loss of runner as well as could omit painting process because surface of finished product is improved through new mold.

• Computational Structural Engineering
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• v.25 no.4
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• pp.63-70
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• 2012

This article introduces ADAPT Corporation's latest software product for the integrated multistory analysis and design of concrete buildings, ADAPT Edge. Edge uniquely packages user-friendly modeling of multistory buildings, accurate gravity and lateral analysis, post-tensioning, and detailed slab and beam design, all in one software package. The benefits of Edge over traditional concrete design software are explained.

• Journal of Fashion Business
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• v.6 no.6
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• pp.105-111
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• 2002

E-business has been regarded as new type of marketing channels and has been growing rapidly. The purpose of this study was to investigate textile sensibility depending on consumers' purchase experience of apparel product in e-business. The analyses of 202 questionnaires were conducted by frequency, mean, and standard deviation, and t-test using SPSS 10.0. Computer setting environment was 1280$\times$1024 resolution with 96 DPI (dots per inch) for this experiment. The results of this research were as follows: Melton (flat axis), habutae (thin axis), suede (wet axis), and terry (rustic axis) showed that there were no significant differences in textile sensibility regarding purchasing experience in the cyber apparel store. But oxford (hard axis) showed that purchasing experience group perceived less modern and smooth textile sensibility than no purchasing experience group. In case of linen (dry axis), purchasing experience group showed less modern textile sensibility. In case of muslin (soft axis), purchasing experience group had more flat and less soft textile sensibility than no purchasing experience group. In case of homespun (thick axis), purchasing experience group perceived less modern textile sensibility than no purchasing experience group.

• 한국IT서비스학회:학술대회논문집
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• 2002.11a
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• pp.203-208
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• 2002

$RESORT^{TM}$ 품질 솔루션은 Java 언어로 작성된 소프트웨어로부터 품질을 측정하고 평가하기 위한 자바 품질 메트릭스 자동화 도구로서 $RESORT^{TM}-Java$ 제품군 중 하나이다. 본 논문에서는 System/Package/Class 단위로 Java Code의 Product Metrics등을 측정하여 소프트웨어 품질을 평가하는데 사용되는 도구들을 기술한다. 이 도구들은 5 종류의 소프트웨어 메트릭스 솔루션을 제공한다: OO Metrics, Package Metrics, Halstead Metrics, Quality Metrics, System Level Metrics. 소프트웨어 메트릭스는 전체 개발 비용의 60% 이상을 차지하는 유지보수의 비용을 줄이고, 고품질의 소프트웨어를 개발하기 위해서 반드시 필요하다. 또한, 소프트웨어의 생산성을 높일 수 있을 뿐 아니라 신뢰성 향상, 그리고 유지보수에 대한 효율성을 향상시킬 수 있다.

• Journal of Ocean Engineering and Technology
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• v.19 no.4 s.65
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• pp.28-34
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• 2005

In the study application of volcanic scoria concrete to artificial reefs is investigated. Volcanic scoria is a natural volcanic product that shows light weight, mil/i-porous, and far-infrared irradiation characteristics. The properties of volcanic scoria concrete using Jeju scoria aggregate are evaluated by conducting a comprehensive series of tests on strength and void ratio. It is concluded that the volcanic scoria concrete has the sufficient strength of 4MPa-13MPa and adequate void ratio of $12\%-35\%$ to be accepted as artificial reef concrete. The field experiments are performed through observation by scuba diver's at the Seogwipo coast. Porous specimen and plane concrete specimen are prepared for comparison purposes. Seasonal changes of soft coral on the two series of test specimens were have been observed from Apr. 9, 2004 to Mar. 18, 2005. The soft coral is well grown on the porous specimen however there are no significant changes on the conventional plain concrete specimen. Thus it is concluded that the volcanic scoria concrete is highly suitable as artificial reef concrete.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.412-418
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• 2007

The physicochemical properties and mixograph characteristics of soft white winter (SWW) and club wheat, as well as their product potentiality, were investigated. There were no significant differences between the SWW wheat and club wheat regarding their Single Kernel Characterization System (SKCS) properties. The straight-grade flour yield, break flour yield, ash content, and milling score of the SWW wheat were similar to those of the club wheat, and the straight-grade flour yield had a significant positive correlation to the break flour yield (r = 0.805**). The Rapid Visco-Analyzer (RVA) peak viscosity and swelling volume of the SWW wheat flour were very similar to those of the club wheat flour, and there was a significant positive correlation between the RVA peak viscosity and the swelling volume (r = 0.662**). The average mixograph absorption of the SWW wheat was higher than that of the club wheat. The club wheat resulted in a higher cookie diameter than the SWW wheat, but the difference was not significant. The sponge cake volume using the SWW wheat flour was higher than that with the club wheat flour. In addition, there was a significant correlation between the cookie diameter and the sponge cake volume (r = 0.745**).

• Journal of the Korean Magnetics Society
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• v.3 no.2
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• pp.108-114
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• 1993

This paper presents a study on the effects of silica coating in the production of ${\gamma}-Fe_{2}O_{3}$ powders suitable for magnetic recording media. Emphasis has been put on investigating the relationship between the powder characteristics and the effects of silica coating in the heat-treatment stage of ${\gamma}-Fe_{2}O_{3}$ production. After we prepared non-coated ${\gamma}-Fe_{2}O_{3}$ and silica coated ${\gamma}-Fe_{2}O_{3}$ with coating water glass on the surface of goethite and heattreatment process, we compared and investigated powder characteristics. As silica coated layer played a role of preventing the powders from overreduction to metal iron and rapid oxidation, silica coated ${\gamma}-Fe_{2}O_{3}$ showed superior magnetization value due to inhibiting t!1e adulteration of ${\alpha}-Fe_{2}O_{3}$ into the final product. When silica coated layer acted as a sintering restrainer, silica coated ${\gamma}-Fe_{2}O_{3}$ showed high coercivity and specific sur-face area due to good acicularity.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.