• Proceedings of the KSME Conference
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• 2001.06a
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• pp.501-506
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• 2001

The creep crack growth properties in 3.5NiCrMoV steel were investigated at $550^{\circ}C$ by using CT specimen under constant $C_t$ condition that was held during crack growth of 1mm distance. $C_t$ lely on load line displacement rate and $C^*$ usually increase with crack length though load is reduced in order to maintain constant $C_t$ value as crack growth. Fully coalesced area(FCA) ahead of crack tip tend to increase as $C_t$ increase to the critical value, and after that value FCA decrease. For the tertiary creep stage of crack growth test, the most of displacement is due to the steady state creep, except only small part due to the primary creep and other effects. Therefore, tests were mainly interrupted in the tertiary stage to obtain high value of $C_t$. At constant load and $C_t$ region, crack growth slope was 0.900 and 0.844 each, on the other hand $C^*$ slope was 0.480.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.31 no.3
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• pp.228-239
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• 1995

A model experiment on the pair midwater trawl net which is prevailing in Denmark is carried out to get the basic data available for Korean pair bottom trawlers. The model net was made in 1/30 scale considering the Tauti's Similarity law of fishing gear and the dimension of experimental tank. The vertical opening, horizontal opening, towing tension and net working depth of the model net were determined in the tank within the towing velocity 0.46~1.15m/sec, front weight 15.5~62.0g and distance between paired boats 5~8m(which correpond to 2~5k't in towing velocity, 70~280kg in weight and 150~240m in distance respectively in the prototype net). The results got from the model experiment can be converted into the full scale net as follows; 1. Vertical opening showed the largest value of 32m at the condition of 2k't in towing velocity, 280kg in front weight and 150m in the distance between paired boats, and the smallest value of 6m at the condition of 5k't in towing velocity, 70kg in front weight and 240m in the distance between paired boats. 2. Horizontal opening showed the largest value of 45m at the condition of 5k't in towing velocity, 70kg in front weight and 240m in the distance between paired boats, and the smallest value of 33m at the condition of 2k't in towing velocity, 280kg in front weight and 150m in the distance between paired boats. 3. Towing tension showed the largest value of 10, 000kg at the condition of 5k't in towing velocity, 280kg in front weight and 240m in the distance between paired boats, and the smallest value of 1, 600kg at the condition of 2k't in towing velocity, 70kg in front weight and 150m in the distance between paired boats. 4. Net working depth showed the largest value of 38m at the condition of 2k't in towing velocity, 280kg in front weight and 150m in the distance between paired boats, and the smallest value of 6m at the condition of 5k't in towing velocity, 70kg in front weight and 240m in the distance between paired boats. 5. Net opening area showed the largest value of 1, 100m super(2) at the condition of 2k't in towing velocity, 280kg in front weight and 180m in the distance between paired boats, and the smallest value of 250m super(2) at the condition of 5k't in towing velocity, 70kg in front weight and 240m in the distance between paired boats.

• Journal of Korean Ophthalmic Optics Society
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• v.7 no.2
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• pp.169-174
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• 2002

Make Photochromic lens Photochromism estimation method, and gouge photochromic lens and investigated UV light source to apply. UV light source irradiation ago and after wavelength dependence of photo-transmittance (T%) of darkening and fading state by do optical equipment which is consisted of spectrophotometer, light source, power meter and detecter. Use relative ratio value of maximum $T%{\times}{\lambda}$ area and saturated state area in light off. Dependences estimation introduced darkening efficiency $(K_d)=(1-C_1/A_1)/t_{on}$ relationship value course fading efficiency$(K_f)=(C_2/A_2)/t_{on}$ value during Photochromism's irradiation time in Photochromic lens. Wavelength dependence of transmittance (T%) has form of $T_m+T_1{\exp}[-(x_0-t)/a]$ in Darkening course fading state. Can receive each estimation parameter value as result that apply Photochromism's estimation parameter Z, $K_d$, $K_f$ in Photochromic lens.

• Kyungpook Mathematical Journal
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• v.59 no.1
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• pp.65-71
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• 2019

This paper is concerned with the existence of positive solutions of the nonlinear Neumann boundary value problems $$\{u^{{\prime}{\prime}}+a(t)u={\lambda}b(t)f(u),\;t{\in}(0,1),\\u^{\prime}(0)=u^{\prime}(1)=0$$, where $a,b{\in}C[0,1]$ with $a(t)>0,\;b(t){\geq}0$ and the Green's function of the linear problem $$\{u^{{\prime}{\prime}}+a(t)u=0,\;t{\in}(0,1),\\u^{\prime}(0)=u^{\prime}(1)=0$$ may change its sign on $[0,1]{\times}[0,1]$. Our analysis relies on the Leray-Schauder fixed point theorem.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.36-46
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• 2010

The purpose of this study was to investigate the effects of servicescapes in Korean restaurants on customers' experiential value, pleasure feeling and customer satisfaction. Based on a total of 550 samples obtained from empirical research, this study reviewed the reliability and fitness of research model using the Amos program. The relationships hypothesized in the model were tested simultaneously by using a structural equation model (SEM). The proposed model provided an adequate fit to the data, $\chi^2=406.097$ (df 130), p<.001, GFI .915, AGFI .889, RMR .042, NFI .955, CFI .969, RMSEA .062. SEM results showed that the servicescape showed a positive significant effect on customers' experiential value ($\beta=.808$, t=15.171, p<.001), and customers' experiential value had a positive significant effect on pleasure feeling ($\beta=.756$, t=10.616, p<.001). Also, customer's experiential value ($\beta=.391$, t=8.579, p<.001) and pleasure feeling ($\beta=.573$, t=13.091, p<.001) had a positive significant effects on customer satisfaction. Analysis of mediating roles showed that, the effect of servicescapes in Korean restaurants on customers' pleasure feeling was perfectly mediated by the customers' experiential value. Limitations of this study and future research directions are also discussed.

• Proceedings of the KSRS Conference
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• 1999.11a
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• pp.214-218
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• 1999

The aim of our study is to develop new algorism for sea fog detection by using Geostational Meteorological Satellite-5(GMS-5) and suggest the techniques of its continuous detection. So as to detect daytime sea fog/stratus(00UTC, May 10, 1999), visible accumulated histogram method and surface albedo method are used. The characteristic value during daytime showed A(min) > 20％ and DA < 10％ when visble accumulated histogram method was applied. And the sea fog region which detected is of similarity in composite image and surface albedo method. In case of nighttime sea fog(18UTC, May 10, 1999), infrared accumulated histogram method and maximum brightness temperature method are used, respectively. Maximum brightness temperature method(T_max method) detected sea fog better than IR accumulated histogram method. In case of T_max method, when infrared value is larger than T_max, fog is detected, where T_max is an unique value, maximum infrared value in each pixel during one month. Then T_max is beneath 700hpa temperature of GDAPS(Global Data Assimilation and Prediction System). Sea fog region which detected by T_max method was similar to the result of National Oceanic and Atmosheric Administration/Advanced Very High Resolution Radiometer (NOAA/AVHRR) DCD(Dual Channel Difference). But inland visibility and relative humidity didn't always agreed well.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1203-1215
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• 2018

The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at $4{\pm}1^{\circ}C$. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p<0.05). The pH values of T2 and T3 were higher than that of the control (p<0.05). Texture profile analysis of T2 revealed a lower value compared to the control (p<0.05). Therefore, the VBN value, TBARS value, disulfide bond formation, and carbonyl content in meatball containing AHR were lower than those of the control meatball. These results indicate that AHR improves the quality of meat products and functions as an antioxidant.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.789-796
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• 2008

This study was carried out to investigate the effect of the addition of red wine on the color, water activity, hardness, pH, 2-thiobarbituric acid (TBARS) value, volatile basic nitrogen (VBN) content and total plate count of beef jerky during storage at room temperature for 4 weeks. Beef jerky was prepared using three variations: beef jerky containing 50 mL water (T0), beef jerky containing a combination of 25 mL water and 25 mL red wine (T1) and beef jerky containing 50 mL red wine (T2). The lightness ($L^*$) was the lowest at the 4-week storage period, and the $L^*$ value of T1 and T2 were lower than that of T0 (p<0.05). The redness ($a^*$) tended to decrease during storage, with the $a^*$ value of T1 and T2 being higher than that of the T0 (p<0.05). The yellowness ($b^*$) during storage was not changed, and the $b^*$ value was not significantly different among the different samples tested. The water activity decreased during storage and T0, T1 and T2 was 0.57, 0.57 and 0.60 after 4 weeks of storage, respectively(p<0.05). The hardness increased during storage and the hardness of T2 stored for 4 weeks was lower than that of T0 and T1 (p<0.05). The pH was decreased with an increase in storage time (p<0.05). The TBARS value increased during storage and the TBARS value of T1 and T2 stored for 4 weeks was lower than that of T0 (p<0.05). The VBN content increased during storage and T2 stored for 4 weeks showed the lowest (p<0.05). The total plate count tended to increase during storage, and T0 stored for 4 weeks showed the highest (p<0.05).

• The Pure and Applied Mathematics
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• v.16 no.4
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• pp.327-344
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• 2009

In this paper, we deal with the following system of nonlinear singular boundary value problems(BVPs) on time scale $\mathbb{T}$ $$\{{{{{{x^{\bigtriangleup\bigtriangleup}(t)+f(t,\;y(t))=0,\;t{\in}(a,\;b)_{\mathbb{T}},}\atop{y^{\bigtriangleup\bigtriangleup}(t)+g(t,\;x(t))=0,\;t{\in}(a,\;b)_{\mathbb{T}},}}\atop{\alpha_1x(a)-\beta_1x^{\bigtriangleup}(a)=\gamma_1x(\sigma(b))+\delta_1x^{\bigtriangleup}(\sigma(b))=0,}}\atop{\alpha_2y(a)-\beta_2y^{\bigtriangleup}(a)=\gamma_2y(\sigma(b))+\delta_2y^{\bigtriangleup}(\sigma(b))=0,}}$$ where $\alpha_i$, $\beta_i$, $\gamma_i\;{\geq}\;0$ and $\rho_i=\alpha_i\gamma_i(\sigma(b)-a)+\alpha_i\delta_i+\gamma_i\beta_i$ > 0(i = 1, 2), f(t, y) may be singular at t = a, y = 0, and g(t, x) may be singular at t = a. The arguments are based upon a fixed-point theorem for mappings that are decreasing with respect to a cone. We also obtain the analogous existence results for the related nonlinear systems $x^{\bigtriangledown\bigtriangledown}(t)$ + f(t, y(t)) = 0, $y^{\bigtriangledown\bigtriangledown}(t)$ + g(t, x(t)) = 0, $x^{\bigtriangleup\bigtriangledown}(t)$ + f(t, y(t)) = 0, $y^{\bigtriangleup\bigtriangledown}(t)$ + g(t, x(t)) = 0, and $x^{\bigtriangledown\bigtriangleup}(t)$ + f(t, y(t)) = 0, $y^{\bigtriangledown\bigtriangleup}(t)$ + g(t, x(t)) = 0 satisfying similar boundary conditions.