• 산업공학
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• 제19권2호
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• pp.117-123
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• 2006

Many products, such as gasoline, polymer plastics, alloys, and ceramics are manufactured by mixing two or more ingredients or components. When we are to develop new mixture products, we must deal with a long list of potentially important component variables. This paper introduces some mixture screening designs, analysis tools for screening important variables, and a guideline for applying these analysis tools. The results of this paper will be helpful to engineers who work in the research and development sector of mixture product industries.

• Bulletin of the Korean Chemical Society
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• 제16권10호
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• pp.972-976
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• 1995

A trace amount of 4-biphenylcarboxylate having a pre-twisted biphenyl moiety was attached to a poly(methyl methacrylate) side chain and the fluorescence properties of the chromophore were investigated in various solvents such as ethyl acetate and butyl chloride. At room temperature, the polymer exhibited a distinct red shift of the short wavelength emission (325 nm) and an enhanced emission intensity around 430 nm upon excitation at the absorption red edge. The temperature dependence of the intensity ratio (R) of the 325 nm emission to the 430 nm emission was observed when exciting at the red edge over the temperature range between -20 and 60 ℃. However, the temperature dependence was not observed when exciting at the shorter wavelength. The Arrhenius plot of the R value shows the activation energy of 6.0 kJ/mol which is in good agreement with the energy required for the twist of the biphenyl moiety. Together with the results of red edge excitation effects it was concluded that the pre-twisted geometry of the biphenyl moiety is preserved by the restriction of the polymer chain to facilitate the formation of the twisted intramolecular charge transfer (TICT) state upon excitation.

• 한국식품영양과학회지
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• 제35권5호
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• pp.641-648
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• 2006

본 연구는 함초가루를 이용한 설기떡을 개발하기 위하여 재료의 최적 혼합비율을 찾는데 목적이 있다. 설기떡의 품질에 가장 영향을 미치는 수분, 함초가루, 설탕첨가율을 독립 변수로 설정하였고, 예비실험을 거쳐 수분 $13{\sim}18%$, 함초가루 $2{\sim}6%$, 설탕 $8{\sim}13%$의 범위에서 혼합물 실험계획법(mixture design) 중 D-optimal design을 이용하여 최적 재료 혼합비율을 찾고자 하였다. 각 설정된 범위를 입력하였을 때 10개의 실험점이 형성되었고, 4개의 반복점이 선택되어 실험점은 모두 14개가 설정되었다. 각 조건별 실험결과를 모델링화 하여 F-test를 통해 유의성을 검증한 결과 색도의 명도, 적색도, 황색도, 텍스쳐의 검성과 씹힘성, 관능검사 항목인 맛과 부드러운 정도는 linear 모델로 결정되었고, 텍스쳐의 경도, 관능검사의 색, 냄새, 촉촉한 정도, 전반적인 기호도는 quadratic 모델로 결정되었다. 모델의 적합성을 분석한 결과 모든 항목에서 probability가 모두 0.05% 이내에서 유의성을 보여 모델로서 적합함이 인정되었다. 반응표면과 trace plot의 결과 수분과 설탕첨가율이 높을수록, 함초가루 첨가량율이 낮을수록 명도는 높고, 적색도와 황색도는 낮았다. 텍스쳐의 경우 함초 첨가율이 증가할수록 경도, 검성, 씹힘성이 증가하여 함초가루의 첨가율이 높을 경우 설기떡의 부드러움을 저하하는 원인이 되었다. 관능검사 결과에서도 수분, 함초가루, 설탕을 많이 첨가할 경우에는 오히려 낮은 점수를 받았고, 특히 수분과 함초가루에 의하여 많은 영향을 받았다. 함초가루를 첨가한 설기떡의 최적 재료 혼합비율은 수치 최적화에서는 수분 15.2%, 함초가루 3.0%, 설탕 9.8%이었고, 모형적 최적화에서는 desirability가 0.620에 해당하는 수분 15.2%, 함초가루 3.1%, 설탕 9.7%로 수치 최적화점과 유사하게 나타났다.

• 한국식품과학회지
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• 제34권2호
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• pp.186-193
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• 2002

까나리 액젓 부산물을 이용하고자 단백질 효율이 뛰어난 건조 비지를 혼합하여 압출성형을 하였고, 통계적 모델링과 분석을 통하여 혼합비에 따른 압출성형물의 최적화를 이루었다. 수학적인 모델과 trace plot을 이용하였을 때 건조 비지는 압출성형물의 단백질을 증가시키고, 까나리 액젓 부산물과 상호작용을 일으켜 절단파손강도를 강하게 함을 알 수 있었다. 하지만 압출성형물내에 건조 비지가 증가함에 따라 회분과 염도는 감소하였고, 각각의 성분이 독립적으로 작용한 지방과 색도는 증가시키는 경향을 보였다. 건조 비지를 첨가한 최적의 압출성형물을 결정하기 위해 각 반응의 canonical 계수를 이용하여 수적 최적화를 한 결과 까나리 액젓 부산물 15.83%, 건조 비지 44.17%, 밀가루 40%로 나타났고, 혼합물 성분 모형을 중첩시킨 모형적 최적화에서는 까나리액젓 부산물 15.74%, 건조 비지 44.26%, 밀가루 40%로 나타났다. 최적화된 압출성형물이 제조하여 동물실험을 하였을때 건조 비지를 첨가한 압출성형물이 대조군과 비교하여 낮은 식이효율을 보였으나 단백질 함량의 증가가 식이효율에 주요하게 작용하여 대조군과의 차이를 줄이는 것으로 나타났다.

• 자원환경지질
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• 제56권6호
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• pp.799-816
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• 2023

Mineralogical and geochemical studies of shales within the Lower Anambra Basin was conducted to unravel the depositional environment, provenance, maturity, paleo-weathering conditions, and tectonic settings. Mineralogical studies conducted using X-ray diffraction analysis revealed that the samples were composed of kaolinite, montmorillonite, chlorite, and illite. KaolinIite is the dominant mineral, constituting approximately 41.5% of the bulk composition, whereas the non-clay minerals are quartz, ilmenite, and sillimanite. Geochemical analysis showed a predominance of SiO₂, Al₂O₃, and Fe₂O₃ contents of the shale samples with mean values of 52.29%, 14.09%, and 6.15% for Imo Shale (IS); 52.31%, 16.70%, and 7.39% for Mamu Shale (MS); 43.21%, 21.33%, and 10.36% for Enugu Shale (ES); 53.35%, 15.64%, and 7.17% for Nkporo Shale (NS); and 51.24%, 17.25%, and 7.78% for Agwu Shale (AS). However, the shales were depleted in Na₂O, MgO, K₂O, MnO, TiO₂, CaO, and P₂O₅. The trace element ratios of Ni/Co and Cu/Zn of the shale suggest an oxic depositional environment. The average SiO₂ vs. Al₂O₃ ratio of the shales indicated textural maturity. Compared to the PAAS standard, the shales plot below the PAAS value of 0.85, suggesting a high degree of maturity and intensive chemical weathering, further confirmed on a CIA vs. PIA plot. On log (K₂O/Na₂O) against SiO₂ and tectonic setting discriminant function diagrams, the shales plot mostly in the field of passive continental margin tectonic setting. The discriminant function diagrams as well as Al₂O₃/TiO₂ ratio of the shales showed that they were derived from a mixed source (mafic and intermediate igneous rocks).

• 한국식품조리과학회지
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• 제25권2호
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• pp.234-242
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• 2009

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Macromolecular Research
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• 제12권4호
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• pp.325-335
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• 2004

Molecular weight distributions of poly(vinyl neo-decanoate) produced by the bulk polymerization of the monomer to low conversions were investigated to obtain values of the rate constants for the chain transfer to monomer ( $C_{M}$). The value of $C_{M}$ of 7.5($\pm$0.6)${\times}$10$^{-4}$ was obtained from a logarithmic plot of the number distribution at 5,25, and 5$0^{\circ}C$, which suggests that the activation energy for chain transfer is on the order of 20-25 kJ ㏖$^{-1}$ . These plots were linear between the number and weight-average degrees of polymerization, but not over the whole molecular weight range for which a significant signal was observed in the gel permeation chromatography (GPC) trace. Modeling suggests that the deviations observed at high molecular weights can be explained by branching of the chains through chain transfer to the polymer, with a branching density as low as 10$^{-5}$ , without affecting the slope at low values of the number of monomer unit, N. This deviation from the expected distribution of linear chains was used to estimate the branching densities at low conversion.ion.

• 항공우주기술
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• 제12권1호
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• pp.207-212
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• 2013

스월 제트 전단층 제어에 관한 인공적 방법의 가능성을 연구하기 위해 전단 자극장치가 제안되었다. 주요 구성품으로는 두개의 동심 아음속 노즐 그리고 유동 자극 생성을 위한 내부 돌기 등이다. 돌기의 숫자는 방위각 방향의 다양한 모드를 유도 할 수 있도록 변화가 가능하다. 획득된 속도 결과는 평면 contour plot과 공간 입자 궤적으로 표현하였다. 다양한 자극 모드에서의 결과 값들이 기준 값(무자극)과 비교되었다. 결과적으로, 새로 고안된 기법이 스월 유동 와류 구조 제어에 있어 효과적인 방법임이 입증되었다.

• 한국환경과학회지
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• 제27권7호
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• pp.499-507
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• 2018

Agricultural meteorological information is an important resource that affects farmers' income, food security, and agricultural conditions. Thus, such data are used in various fields that are responsible for planning, enforcing, and evaluating agricultural policies. The meteorological information obtained from automatic weather observation systems operated by rural development agencies contains missing values owing to temporary mechanical or communication deficiencies. It is known that missing values lead to reduction in the reliability and validity of the model. In this study, the hierarchical Bayesian spatio-temporal model suggests replacements for missing values because the meteorological information includes spatio-temporal correlation. The prior distribution is very important in the Bayesian approach. However, we found a problem where the spatial decay parameter was not converged through the trace plot. A suitable spatial decay parameter, estimated on the bias of root-mean-square error (RMSE), which was determined to be the difference between the predicted and observed values. The latitude, longitude, and altitude were considered as covariates. The estimated spatial decay parameters were 0.041 and 0.039, for the spatio-temporal model with latitude and longitude and for latitude, longitude, and altitude, respectively. The posterior distributions were stable after the spatial decay parameter was fixed. root mean square error (RMSE), mean absolute error (MAE), mean absolute percentage error (MAPE), and bias were calculated for model validation. Finally, the missing values were generated using the independent Gaussian process model.