• 한국작물학회지
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• 제43권2호
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• pp.83-88
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• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• 한국식품조리과학회지
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• 제30권2호
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• pp.161-169
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• 2014

The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.

• 한국식품영양학회지
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• 제13권6호
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• pp.563-569
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• 2000

무와 당근으로 피클을 만들어 저장기간에 따른 변화들을 측정한 결과 다음과 같이 결과를 나타냈다. 1. 저장 기간에 따라 기계적 rheometer의 hardness는 무 피클보다 당근 피클 시료의 값이 높았다. 2. 색도에서 명도는 무피클의 저장기간에 따라 L값이 낮아졌고 당근 피클은 L값의 변화가 크지 않았다. a 값은 당근 피클이 무 피클보다 높았고, 무 피클은 시간이 지남에 따라 증가하였다. b 값은 무 피클의 보다는 당근 피클이 높았으나 무 피클도 b값의 변화를 나타내었다. 3. pH는 무 피클은 초기의 4.6에서 3.68로 낮아졌고 당근 피클은 4.7에서 4.0으로 낮아졌다. 4. 대장균과 일반 세균은 두 시료 모두 저장 기간 중에 대장균은 발견되지 않았고 일반 세균도 당근 피클의 경우는 실험 첫째날 이후로는 더 이상 발견되지 않았고, 무 피클은 20일까지는 증가하다가 그후로는 변화가 없었다. 5. 관능 검사 결과 무 피클은 hardness의 저하와 역겨운 맛이 증가가 하였고, 당근 피클은 신맛의 증가와 hardness의 저하도가 낮았으나, 전체적인 기호도에서는 당근 피클의 기호도가 낮았다. hardness의 기계적 측정과 관능 검사의 결과는 모두 전체적인 기호도와 1%내의 상관도를 나타냈다.

• 한국재료학회지
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• 제21권6호
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• pp.303-308
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• 2011

The effect of heat treatment on the micro-structures and the mechanical properties of 0.002% boron added low carbon steel was investigated. The tensile strength reached the peak at about $880-890^{\circ}C$ with the rising quenching temperature and then the hardness decreased sharply, but the tensile strength hardly decreased. The tensile and yield strength decreased and the total elongation increased with a rising tempering temperature, but the tensile and yield strength sharply fell and the total elongation prominently increased from above a $400-450^{\circ}C$ tempering temperature. Tempered martensite embrittlement (TME) was observed at tempering condition of $350-400^{\circ}C$. In the condition of quenching at $890^{\circ}C$ and tempering at $350^{\circ}C$, the boron precipitates were observed as Fe-C-B and BN together. The hardness decreased in proportion to the tempering temperature untill $350^{\circ}C$ and dropped sharply above $400^{\circ}C$ regardless of the quenching temperature.

• 한국전기전자재료학회논문지
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• 제20권8호
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• pp.701-705
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• 2007

The incorporation of N in a-C film is able to improve the friction coefficient and the adhesion to various substrates. In this study, a-C:N films were deposited on Si and steel substrates by closed-field unbalanced magnetron (CFUBM) sputtering system in $Ar/N_2$ plasma. The lubricant characteristics was investigated for a-C:N deposited with total working pressure from 4 to 7 mTorr. We obtained high hardness up to 24GPa, friction coefficient lower than 0.1 and the smooth surface of having the extremely low roughness (0.16 nm). The physcial properties of a-C:N thin film are related to the increase of cross-linked $sp^2$ bonding clusters in the film. However, the decrease of hardness, elastic modulus and the increase of surface roughness, friction coefficient with the increase of $N_2$ partial pressrue might be due to the effect of energetic ions as a result of the increase of ion bombardment with the increase of ion density in the plasma.

• Nuclear Engineering and Technology
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• 제54권7호
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• pp.2408-2417
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• 2022

The nanoindentation behavior of P92 steel with thermomechanical treatment under 3.5 MeV Fe¹³⁺ ion irradiation at room temperature, 400 and 700 ℃ was investigated. Pop-in behavior is observed for all the samples with and without irradiation at room temperature, while the temperature dependence of pop-in behavior is only observed in irradiated samples. The average load and penetration depth at the onset of pop-in increase as the irradiation temperature increases, in line with the results of the maximum shear stress. Irradiation induced hardening is exhibited for all irradiated samples, but there is a significant reduction in the hardness of sample irradiated at 700 ℃ in comparison to the samples irradiated at room temperature and 400 ℃. The ratio of hardness to elastic modulus for all samples decreases with increasing penetration depth except for samples at 700 ℃. With the increasing of irradiation temperature, the ratio of the irreversible work to the total work gradually decreases. In contrast, it increases for samples without irradiation.

• Environmental Engineering Research
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• 제21권4호
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• pp.333-340
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• 2016

An Artificial Neural Network including a Radial Basis Function (RBF) and a Time Delay Neural Network (TDNN) was used to predict total dissolved solid (TDS) in the river Zayanderud. Water quality parameters in the river for ten years, 2001-2010, were prepared from data monitored by the Isfahan Regional Water Authority. A factor analysis was applied to select the inputs of water quality parameters, which obtained total hardness, bicarbonate, chloride and calcium. Input data to the neural networks were pH, $Na^+$, $Mg^{2+}$, Carbonate ($CO{_3}^{-2}$), $HCO{_3}^{-1}$, $Cl^-$, $Ca^{2+}$ and Total hardness. For learning process 5-fold cross validation were applied. In the best situation, the TDNN contained 2 hidden layers of 15 neurons in each of the layers and the RBF had one hidden layer with 100 neurons. The Mean Squared Error and the Mean Bias Error for the TDNN during the training process were 0.0006 and 0.0603 and for the RBF neural network the mentioned errors were 0.0001 and 0.0006, respectively. In the RBF, the coefficient of determination ($R^2$) and the index of agreement (IA) between the observed data and predicted data were 0.997 and 0.999, respectively. In the TDNN, the $R^2$ and the IA between the actual and predicted data were 0.957 and 0.985, respectively. The results of sensitivity illustrated that $Ca^{2+}$ and $SO{_4}^{2-}$ parameters had the highest effect on the TDS prediction.

• 한국식품과학회지
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• 제20권3호
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• pp.310-316
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• 1988

식품과 유사하도록 수분, 전분, 단백질을 조합하여 모형식품을 만들고 가열온도와 가열시간을 변하시켜 가며 만든 gel의 texture를 universal testing machine으로 측정, 비교 분석하였다. 모형식품의 hardness, springiness, cohesiveness, gumminess 및 chewiness는 모두 고형분 함량과 높은 상관관계를 보였으며 $80^{\circ}C$, 20분 가열한 모형식품의 수분함량과 hardness에 대한 희 귀 식 은 $H(P_0S_4)=18.6405-3.8201M+0.1959M^2,\;H(P_1S_1)=244.7933-5.692M+0.0332M^2,\;H(P_4S_0)=693.0292-16.6884M+0.1005M^2$이였으며 이때의 상관계수는 각각 $0.996^{**},\;0.998^{**}$및 $0.998^{**}$이였다. 조직특성치와 가열온도 및 시간관의 상관관계는 모형 식품에 따라 달랐으며 단백질 식품에서는 유의성이 인정되지 않았고 특성치간의 상관관계는 비례적이나 전분질 식품의 hardness와 cohesiveness는 반비례적이였다. 저고형분 함량에서는 일정수준의 함량이 넘어서면서부터 증가하기 시작하여 순단백질 젤이 전분 제보다 높은 값을 나타냈다. $80^{\circ}C$, 20분간 가열한 모형식품의 harness와 단백질 함량과의 희귀식은 Hardness(고형분 20%)=5.6856-13.5670P+$9.7758P^2$이며 이때의 상관계수는 $0.95^{**}$였다.

• 한국산림과학회지
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• 제56권1호
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• pp.66-76
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• 1982

사방시공지(砂防施工地)에 널리 조림(造林)되는 리기다소나무의 근계분포(根系分布)와 토양(土壤)의 견밀도(堅密度)의 관계(関係)를 구명(究明)하고자 표본지(標本地)를 선정(選定) 대표목(代表木)의 경사하측(傾斜下側)에 환상(環状)의 토양단면(土壤斷面)을 만들어 각토층별(各土層別)로 토양경도(土壤硬度)를 산중식(山中式) Soil hardness tester로 측정(測定)하고 수근(樹根) (중세근(中細根))의 분포(分布)를 조사(調査)하여 분포(分布)한바 다음과 같이 요약(要約)할 수 있었다. 1) 토양(土壤)의 견밀도(堅密度)는 토심(土深)이 깊어짐에 따라 점차(漸次) 증가(增加)하여 평균(平均) 지표경도(指標硬度)는 I층(層)에서 14.6mm II층(層)에서 16.2mm, III층(層) 17.2mm, IV층(層)에서는 18.3mm, V층(層)에서는 19.8mm였다. 2) 수근(樹根) (중세근(中細根))은 표층(表層)에 이를수록 많이 분포(分布)하여 토층(土層)이 깊어짐에 따라 그 수(數)가 감소(減少)하여 I층(層) 수근(樹根)의 수(數)를 1(31%)로 할때 II층(層)은 0.84(26%), III층(層)은 0.6(18%), IV층(層)은 0.4(12%), V층(層)도 0.4(13%)이다. 3) 토양(土壤)의 견밀도(堅密度)와 수근(樹根)의 분포(分布)는 음(陰)의 상관관계(相関関係)에 있어 견밀도(堅密度)가 높아지면 이에따라 수근(樹根) 수(數)는 감소(減少)한다. 각(各) 토층별(土層別) 토양(土壤)의 견밀도(堅密度)와 수근분포(樹根分布)의 상관계수(相関係数)는 I층(層)은 -0.3875, II층(層)은 -0.5299, III층(層)은 -0.5573, IV층(層)은 -0.6922, V층(層)은 -0.7325, 전체평균(全体平均)은 -0.9469로서 모두 유의적(有意的)이었다. 4) 리기다소나무의 수근(樹根) (중세근(中細根))의 성장(成長)에 최적합(最適合)한 토양(土壤)의 견밀도(堅密度)는 지표경도(指標硬度)는 12.0~14.9mm로서 이 계급(階級)에 속(屬)하는 지표경도(指標硬度)는 33%이고 수근(樹根)의 분포(分布)는 41.8%이다. 또 지표경도(指標硬度) 20.9mm까지는 82%이나 수근(樹根) 93.2%가 분포(分布)하고 있어 지표경도(指標硬度) 20.9mm이하(以下)까지가 리기다소나무의 수근(樹根)의 생장(生長)에 적합(適合)하다고 사료(思料)된다.

• 한국환경과학회지
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• 제4권3호
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• pp.207-220
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• 1995

In order to study on the long-term change of water quality, water analysis was conducted at 16 sites surrounding the Kumho river system for 11 times from September 1990 to August 1993. Analytical items for the study of water Quality are as follows; water temperature, pH, COD, BOD, DO, SS, electrical conductivity, $NH_3-N$, $NO_2^-N$, NO_3^-N$, $PO_4^{3-}-P$, total-P, hardness, oil and grease, ABS, phenol, zinc, chromium, cadmium, manganese, iron, lead and color. The long-term change of water quality in the Kumho river for the period studied was found that the values of water temperature, electrical conductivity, phenol, $NO_2^-N$ and $NH_3-N$ were increasing and those of COD, BOD, SS, oil and grease, ABS, NO_3^-N$, $PO_4^{3-}-P$, copper, zinc, chromium, cadmium, manganese and lead were decreasing, while those of pH, hardness, iron and manganese were steady.