• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.497-500
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• 2004

Recently, the use of structure compound waterproof agent (hereinafter referred to as 'SCWA') that is used when manufacturing concrete for concrete structures, increases in quantity. However, while it is expected that the SCWA that is mixed in the concrete inside can significantly affect the change of physical properties that lift the internal force of a structure. This study has been conducted through an experiment for the effects of cement hardener on the formation of microscopic texture, and newly generated hydrates from that result were not confirmed in the present experiment. It was found that at the hydrate reaction it has the property that can be hardened within the limit of pore diameterar a specific size rather than there is the internal gap filling capacity due to generating other hydrates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.41 no.7
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• pp.760-765
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• 1992

The material properties and the TFT characteristics fabricated on SiOS12T substrate by LPCVD using SiHS14T gas were investigated. The deposition rate showed Arrhenius behavior with an activation energy of 31Kcal/mol. And the transition temperature form amorphous to crystalline deposition was observed at 570$^{\circ}C$-580$^{\circ}C$. The strong(220) texture was observed as the deposition temperature increases. XRD analysis showed that the film texture of the as-deposited polycrystalline silicon does not change after annealing at 850$^{\circ}C$. The fabricated TFT's based on the as-deposited amorphous film showed superior electrical characteristics to those of the as-deposited polycrystalline films. It is considered that the different electrical characteristics result from the difference of flat band voltage(VS1FBT) due to the interface trap density between the gate oxide and the active channel.

• Journal of Magnetics
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• v.5 no.4
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• pp.130-134
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• 2000

Using the current-applied pressure-assisted (CAPk) process, we could obtain fully dense isotropic and anisotropic NdFeB magnets from rapidly quenched MQP-A powder. The Nd content is found to play an important role during the current applied (CA)-pressing and CA-deformation processes. The $(BH)_max$ of CA-pressed and CA-deformed magnets are 131 kJ/$m^3$ (16.5 MGOe) and 352 kJ/$m^3$(44.2 MGOe), respectively. The change in texture of CA-deformed anisotropic NdFeB magnets with thickness reduction was investigated by pole figures and the (006) texture was found to increase with greater thickness reductions. As the thickness reduction increases from 50% to 60% to 80%, $W_50$ (the average angle of the contour with 50% intensity) decreases from $76^\circ$to $62.5^\circ$to $17^\circ$.

• Transactions of Materials Processing
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• v.23 no.2
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• pp.82-87
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• 2014

The plastic strain ratio is one of the factors that affect the deep drawability of Al alloy sheet. The deep drawability of Al alloy sheet is limited because of its low plastic strain ratio. Therefore an increase in the plastic strain ratio to improve the deep drawability of Al alloy sheet is needed. The current study investigated the increase of the plastic strain ratio and the change in texture of AA5083 Al alloy sheet after a 2 step asymmetric rolling with heat treatments. The average plastic strain ratio of initial AA5083 Al alloy sheets was 0.83. After the first asymmetric rolling step of 88% deformation and subsequent heat treatment at $320^{\circ}C$ for 10 minutes the value was still 0.83. After the second asymmetric rolling of 14% reduction and subsequent heat treatment at $330^{\circ}C$ for 10 minutes the plastic strain ratio rose to 1.01. The average plastic strain ratio after the 2 step asymmetric rolling and heat treatment is 1.2 times higher than that of initial AA5083 Al alloy sheet. This result is related to the development of ND/<111> texture component after the second asymmetric rolling and heat treatment.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.37 no.6
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• pp.545-550
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• 2013

We present a tactile information transceiver using a friction-tunable slider-pad. While previous tactile information devices were focused on either input or output functions, the present device offers lateral position/vertical direction detection and texture expression. In characterizing the tactile input performance, we measured the capacitance change due to the displacement of the slider-pad. The measured difference for a z-axis click was 0.146 nF/$40{\mu}m$ when the x-y axis navigation showed 0.09 nF/$750{\mu}m$ difference. In characterizing the texture expression, we measured the lateral force due to a normal load. We applied a voltage between parallel electrodes to induce electrostatic attraction in DC and AC voltages. We measured the friction under identical fingertip action conditions, and obtained friction in the range of 32-152 mN and lateral vibration in the force range of 128.1 mN at 60 V, 2 Hz. The proposed device can be applied to integrated tactile interface devices for mobile appliances.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.101-111
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• 1973

To study the effect of freezing rate on the duality of frozen abalone(Haliotis gigantea, GMELIN) liquid nitrogen spray freezing, air blast freezing, semi-air blast freezing, and still air freezing were carried out. The rheological change, protein denaturation, and free water content of frozen and thawed abalone were examined at the period of 0, 1, 2, and 3 month during cold Storage at $-20^{\circ}C$. The results are summarized as follows : 1. The onset and duration of rigor mortis of fresh abalone was faster and shorter as compared to that of fishes. 2. There was no difference in compression value and shear value between freezing methods but they varied with a slight decrease in storage period. 3. Gradual decrease in extractibility of salt soluble protein was observed in all samples except those frozen with liquid nitrogen. 4. The free water of the foot muscle remained constant during the storage while that of the adductor muscle tended to increase. 5. A significant correlation was observed among the changes of panel texture and free water (P< 0.01), protein denaturation (P<0.05), and compression value (P<0.01).

• Journal of the Korean Society for Heat Treatment
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• v.34 no.3
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• pp.122-129
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• 2021

This study focuses on the microstructural development of 99% magnesium alloy sheet manufactured using twin roll casting (TRC) process. Herein, a plate with a thickness of 5 mm was manufactured using the TRC process, homogenization heat treatment was performed at 400℃ for 2-32 h, and finally, the change in microstructure was evaluated via optical microscopy and textural analysis. The results suggest that the plate manufactured using the TRC process was not destroyed and was successfully rolled into a plate. Microscopic observation suggested that the dendritic cast structure was arranged along the rolling direction. And the central layer of the rolled plate, where was present in a liquid state at the beginning of rolling, solidified later during the TRC process to form central segregation. The initial cast structure and inhomogeneous structure of the plate were recrystallized by homogenization heat treatment for only 2 h, and it was confirmed that the segregated part of the central layer became homogeneous and recrystallization occurred. Grain growth occurred as the heat treatment time increased, and secondary recrystallization occurred, wherein only some grains were grown. The textural analysis, which was conducted via X-ray diffraction, confirmed that the relatively weak basal plane texture developed using the TRC process was formed into a random texture after heat treatment.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• Journal of Fashion Business
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• v.15 no.5
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• pp.195-219
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• 2011

The purpose of the study is to analyze Hollywood actresses' makeup in formative characteristics and see the transition of the change for the usage as the fundamental materials to develop the future makeup field academy with the focus focused from 1920s to 2000s when the cosmetic industry began in earnest. The content of the study is to see the transition of the change by analyzing makeup of each era in formative aspect after seeing the transition of the makeup change in the social background by classifying by 10 years from 1920s to 2000s with related literature as the center in the theoretical background. The method of the study is to analyze makeup in formative aspect with total 180 pieces of pictures selected by two experts among their photos by selecting four actresses by each era and analyze Hollywood actresses' advertisement pictures which can be called as beauty icons at that time. Analysis frame to analyze the formativeness established new classification frame based on theories of Marian L. Davis, Marilyn Revell Delong, and Kang to analyze line, shape, texture, and decoration, and researcher's analysis frame was prepared based Munsell's color circle, tone analysis of P.C.C.S color system, and Kang's makeup color name to analyze colors. The result of the study is like below. Generally 20s and 30s highlighted line of eyebrows, 40s naturalness, 50s and 60s highlighted eye makeup, and from 70s makeup was focused on health, in 80s colorful makeup was boom, and 90s and 2000s has shown characteristics focused on texture of face.