• Steel and Composite Structures
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• 제29권5호
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• pp.591-602
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• 2018

This research presents an investigation on the thermal buckling resistance of FGM plates having parabolic-concave thickness variation exposed to uniform and gradient temperature change. An analytical formulation is derived and the governing differential equation of thermal stability is solved numerically using finite difference method. A specific function of thickness variation is introduced where it controls the parabolic variation intensity of the thickness without changing the original material volume. The results indicated that the loss ratio in buckling resistance is the same for any gradient temperature profile. Influencing geometrical and material parameters on the loss ratio in the thermal resistance buckling are investigated which may help in design guidelines of such complex structures.

• 한국식품영양학회지
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• 제32권2호
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• pp.79-88
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• 2019

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

• Tuberculosis and Respiratory Diseases
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• 제42권2호
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• pp.218-225
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• 1995

연구배경: 기도저항은 body plethysmograph를 이용하여 flow/alveolar pressure의 관계를 측정함으로써 얻어질 수 있는데, 기도저항이 정상인 경우 oscillooscope 상에서 얻어지는 resistance curve가 거의 linear 하나 증가된 경우에는 그 모양이 기울어지거나 loop을 형성하는 경우가 많아 이러한 curve를 분석하여 환자의 임상평가에 도움이 되는 결과를 얻고자 하였다. 방법: 기도저항이 증가되어 있는 환자를 대상으로 body plethysmograph에서 quiet breathing시에 얻어진 resistance curve의 형태를 분석하여 폐기능을 비교하였다. 결과: 1) Resistance curve는 type 1: linear, type 2: ovoid, type 3: sigmoid, type 4: scoop, type 5: paisley의 5가지 형태로 구분할 수 있었으며, 1예를 제외한 type 3과 type 4 및 5는 loop을 형성하였다. 2) Curve의 형태가 특정 질환에 특징적이지는 않았으나 급성질환은 주로 type 1, 및 2, 만성기류폐쇄는 주로 type 3, 4 및 5에 속하였으며, 기관지 천식이나 오래된 폐결핵은 그 정도에 따라 type 1 에서 5까지의 형태를 모두 보였다. 3) Type 1에서 type 5로 갈 수록, loop을 형성 할 수록 기도폐쇄가 심하고 기도저항이 증가되며 잔기량이 커지는 경향을 보였다. 결론: 기도저항을 측정할 경우 기도저항의 측정치 뿐 아니라 resistance curve를 분석하여 기도폐쇄와 air trapping의 정도를 판단하는데 도움을 얻을수 있으며, resistance curve의 모양이 특정 질환에 특징적이지는 않았지만 호기시 loop이 형성되는 경우 심한 기도폐쇄를 시사하였다.

• Tuberculosis and Respiratory Diseases
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• 제40권3호
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• pp.267-273
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• 1993

연구배경 : Airway resistance 측정시 panting 방법은 비정상적인 호흡패턴으로 환자에 따라서는 수행이 어렵고 quiet breathing 방법은 더욱 생리적인 호흡상태하에서 측정이 가능하다. 과거에는 주로 panting을 이용하였으나 최근에는 quiet breathing을 이용하는 추세로 본 연구에서는 panting 및 quiet breathing시에 airway resistance를 측정하여 이를 비교하였다. 방법 : 정상대조군 및 호흡기질환군을 대상으로 유량기량곡선을 측정하고, body plethysmograph를 이용하여 airway resistance를 quiet breathing과 panting시에 각각 측정하였다. 결과: 1) Quiet breathing과 panting시 측정한 airway resistance는 높은 상관관계를 보였다(Raw tot; 0.887, Raw 0.5; 0.921, p<0.05). 2) Panting시 quiet breathing에 비하여 Raw tot는 21.2%. Raw 0.5는 22.1%의 감소율을 보였으며, Inspiratory와 expiratory Resistance의 측정이 가능하였던 경우 Raw insp은 29.3%, Raw exp은 40.6%의 감소율을 보였다. 3) Panting시 airway resistance의 감소율은 호흡기질환군보다 대조군에서 더 컸다. 4) Panting시 specific airway conductance가 유의하게 증가되었으므로 airway resistance의 감소는 thoracic gas volume의 차이와는 관련이 없었다. 5) Panting시 quiet breathing에 비하여 airway resistance가 감소하지 않는 환자는 비교적 airway resistance가 커서 panting을 잘 수행하지 못하는 환자로 추정된다. 결론 : Airway resistance 측정시 환자의 수행능력에 따라 quiet breathing 혹은 panting 방법을 이용할 수 있으나 panting시 quiet breathing보다 결과가 약 20% 감소됨을 고려하여야 하며, 정상군 및 폐질환군에서 panting보다 quiet breathing이 airway resistance를 측정하는 더 좋은 방법으로 생각된다.

• 상하수도학회지
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• 제25권2호
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• pp.231-240
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• 2011

The objectives of this research are to investigate coagulation efficiencies of two coagulants l.e., alum and polyaluminum chloride and to understand effects of the coagulants on membrane fouling in microfiltration. The turbidity of supernatant from alum coagulation was increased with increasing doses whereas the turbidity from PACl coagulation was maintained at the low values. The observed injection volume of PACl for the same removal was approximately 30 percent less than alum, which produced a low sludge volume. The settling velocity of PACl flocs was greater than alum flocs. The results corresponded well with floc size measurements. Flux decline from alum coagulation was significant due in part to small sizes of flocs. At the low dose, alum floc had less specific cake resistance than PACl floc. However, as the dosage was increased, the increases in specific cake resistances of alum was substantial. Alum coagulation pretreatment needs careful operation to reduce membrane fouling by flocs. In general, PACl coagulants were more effective than alum coagulants for pretreatment of membrane processes because PACl showed the better performance in coagulation and membrane fouling.

• 한국식품조리과학회지
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• 제27권5호
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• 한국조리학회지
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• 제2권
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1999년도 하계학술대회 논문집 D
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• pp.1593-1595
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• 1999

Effects of carbon black species and concentration on the mechanical and electrical properties of alumina trihydrate filled EPDM compounds were investigated. Mechanical properties improved with increasing carbon black concentration, and these effects were prominent in carbon blacks haying large specific area. In the case of non-conductive carbon black. tracking resistance improved when a small amount of carbon black was added to EPDM. Conductive carbon black showed detrimental effect to dielectric losses, volume resistivity and tracking resistance of EPDM compound.

• 대한기계학회논문집
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• 제18권9호
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• pp.2374-2385
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• 1994

SiCw/Al composite material is especially attractive because of their superior specific strength, specific stiffness, corrosion fatigue resistance, creep resistance, and wear resistance compared with the corresponding wrought Al alloy. In this study, Fatigue crack growth behavior and fatigue crack path morphology(FCPM) of SiC whisker reinforced Al 6061 alloy with 25% SiC volume fraction and Al 6061 allay were performed. Result of the fatigue crack growth test sgiwed that fatigue crack growth rate of SiCw/Al 6061 composite was slower than that of Al 6061 matrix therefore it was confirmed that Sic whisker have a excellent fatigue resistance. And Al 6061 matrix had only FCPM perpendicular to loading direction. On the other hand SiCw/Al 6061 composite had three types in fatigue crack path morphology. First type is that both sides FCPM of artificial notch are perpendicular to loading direction. Second type is that a FCPM in artifical notch has slant angle to loading direction and the other side FCPM is perpendicular to loading direction. Third type is that both sides FCPM of notch have slant angle to loading direction. It was considered that this kinds of phenomena were due to non-uniform distribution of SiC whisker and confirmed by SEM observation for fracture mechanism study.

• 한국정밀공학회지
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• 제17권6호
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• pp.199-209
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• 2000

Particles reinforced MMCs have higher specific modulus, higher specific strength, better properties at elevated temperatures and better wear resistance than monolithic metals. But the coefficient of thermal expansion(CTE) of Al6061 is 5 times larger than that of SiCp. The discrepancy of CTE makes some residual stresses inside of MMCs. This work investigates Si$C_p$/Al6061 composites at high temperatures in the microscopic view by three-dimensional elasto-plastic finite element analyses and compares the analytical results with the experimental ones. The theoretical model is not able to consider the nonuniform shape of particle. So the shape of particle is assumed to be perfect global shape. And also particle distribution is not homogeneous in experimental specimen. It is assumed to be homogeneous in simulation model. The type of particle distribution is face-centered cubic array(FCC array). Furthermore, non-homogeneous distribution is modeled by combination of several volume fractions.