Y-type barium ferrite ( Me=Zn, Co, Cu) expected as an electromagnetic wave absorber were prepared by the glass-ceramic method. The glasses with composition of were prepared. Single-phase powders of Y type barium ferrite were obtained with the composition . The shape of Y-type crystals depended strongly on the heating temperature and changed from a plate-like hexagon to a complex polyhedron with increasing heating temperature. Correlation was recognized between saturation magnetization and crystal shape. Electromagnetic wave absorption characteristics was affected by the saturation magnetization and crystal shape.

We found that the """interface reaction between Ni-based alloy bond, diamond, and steel core is very critical in bond strength of diamond tool. None element from metal bond diffuses into the steel core but the Fe element of steel core was easily diffused into the bond. This diffusion depth of Fe has a great effect on the bonding strength. The Cr in steel core accelerated the Fe diffusion and improved the bond strength, on the other hand, carbon decreased the strength. Ni-based alloy bond including Cr was chemically bonded with diamond by forming Cr carbide. However, the Cr and Fe in STS304 were largely interdiffused, the strength was very low. The Cr passivity layer formed at surface of STS304 made worse strength at commissure in brazing process.

This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 ˚) and in room temperature(25 ˚). Drip loss of maesil thawed in microwave oven was 3.2±0.2%. The total content of free sugars of maesil was 426.6 mg%, and 3% of them was decreased during thawing in microwave oven. The total content of organic acids was 5,297.2 mg%, and 2.5% of them was decreased during thawing in microwave oven. The total content of free amino acids was 281.4 mg%, and 2.1% of them was decreased during thawing in microwave oven. The principle ingredients of frozen maesil was stand for the lost contents of free sugar and a content loss of free organic acid and free amino acid were the fewest by thawing. Antioxidant effect for soybean oil and linoleic acid of maesil extract were expressd POV and TBA values. Antioxidative activity of fresh maesil extract was highest followed by maesil thawed in microwave oven, thawed in refreezing temperature (5˚)and room temperature (25˚)

In this study, the wind response characteristics of a transmission tower are investigated through stochastic analysis considering the dynamics of a transmission line, The assemblage of the transmission line and insulator are modeled as a double pendulum system connected to the SDOF model of the tower. It is observed that the background component of the overturing moment induced by the wind response of the transmission line has considerable portion in the total overtuming moment. Based on this observation, a rotational viscoelastic damper is proposed for the suppression of the transmission line response to reduce wind load on the transmission tower. To verify the effectiveness of the proposed damper, time history analysis is conducted for various wind velocities. From the result of the analysis, the proposed damper is proved to be effective in the reduction of the background component rather than the resonance component of the support reaction of the transmission line.

This experiments were carried out to determine growth characteristics, dry matter yield and voluntary intake of silage according to growth stage of Sorghumsudangrass(SSH) hybrid in mono-cropping and inter-cropping(C; com, T1; cutting of SSH at milk stage.

본 연구는 답리작에서 사일리지용 보리품종을 파종방법과 파종량에 따른 생육특성, 생초 및 건물수량에 미치는 영향을 구명하고자 수원소재 축산연구소에서 2001년 10월부터 2003년 5월까지 3년간 수행하였다. 본 연구는 분할구 시험법으로 3반복 설계 배치하였으며, 결과를 요약하면 다음과 같다. 파종방법과 파종량에 따른 사료용 보리의 내한성, 내병성 그리고 내도복성은 차이가 없었다. 그리고 수확시 건물률은 산파 130 kg/ha와 조파 130 kg/ha에서

본 연구는 서울시에 조성된 아파트단지내 녹지를 대상으로 식재개념, 식재밀도, 식재유형 및 패턴 등 배식특성을 조사.분석하여 개선방안을 제시하고자 실시하였다. 대상지는 아파트단지 녹지면적이 크게 달라지는 시기의 대표대상지인 1978년에 준공된 강서구 화곡주공아파트(2단지)(용적률:99%), 1983년에 준공되 강남구 삼익그린아파트(2차)(용적률:175%), 1992년에 준공된 강서구 동신대아아파트(용적률:225%)를 선정하였으며 녹지를 전면녹지, 측면녹지, 후면녹지로 구분하였다. 대상지의 녹지유형별 식재개념은 경관식재로만 이루어져 시기에 따른 차이는 없었으며 식재종에 있어서도 외래종 조경수목이 주를 이루어 녹지공간별 차이는 없었다. 아파트단지의 식재밀도은 교목 및 아교목층 0.0~0.2주/m2로 관목층의 식재밀도가 부족하였으나 조성시기에 따른 식재밀도의 차이는 없었다. 층위구조는 교목.아교목층과 관목층 수목이 각각 다른 위치에 평면적으로 식재된 단층구조이었으며 녹지공간과 관계없이 독립식재, 열식재, 부등변삼각식재가 주로 활용되었다. 아파트 단지내 녹지는 공가별 식재개념에 따라 식재종, 식재밀도, 층위구조, 식재패턴이 다양하게 이루어져야 하므로 식재개념에 차별화시키기 위하여 전면녹지는 시각적 차폐와 미적인 기능, 후면녹지는 녹지량 증지 및 생태적 개념, 측면녹지는 녹지량을 증진을 주된 목적으로 조성할 것을 제안하였다.

재분배기법을 이용한 변위조절설계법이 고층건물의 실용적인 변위제어 기법으로 제안되고 있다. 현재까지 대부분의 재분배기법을 이용한 변위조절설계법은 일률적으로 단면적을 설계변수로 사용하고 있으나, 부재 특성에 따라 지배적인 부재력이 다르므로 부재력 특성을 고려하여 설계변수를 선택할 필요가 있다. 그러므로 본 연구에서는 부재별로 부재력 특성을 고려한 설계변수를 사용한 변위조절설계법을 제안하고 이를 20층 강접골조-전단벽 구조물의 변위조절설계에 적용하여 기존의 단면적을 설계변수로 사용한 변위조절설계법과 비교 평가하였다. 적용 결과, 부재 특성을 고려한 변위조절설계법이 부재별로 지배적인 부재력에 해당하는 부재 단면성능을 설계변수로하여 부재별 변위기여도를 직접 조절하므로 물량 및 변위 예측의 정확도 측면에서 비슷하거나 더 우수함을 알 수 있었다.

The phenomenon of electrical explosion of conductors is considered in the context of the changes in the energy and structural states of the metal at the stages of energy delivery and relaxation of the primary products of EEC. It is shown that these changes are related to the forced interaction of an intense energy flux with matter and to the subsequent spontaneous relaxation processes. The characteristics of nano-sized metal powders are also discussed.

The purpose of this study is to evaluate the quality characteristics and consumer acceptance of the Kimchi affected by the storage method and the duration. The characteristics of Kimchi fermented and stored in the traditional method, such as cave facility or pit storage on the shore were compared to the Kimchi which was stored in the Kimchi refrigerator using the physicochemical and sensory evaluation. The quality of Kimchi stored by the Kimchi refrigerator was most acceptable with 3 month storage, while that of Kimchi stored by the storage facility under the ground on the shore was 1 month storage. Shelf life of Kimchi was extended up to 5 month stored by Kimchi refrigerator, and 3 month for the Kimchi stored under the ground on the shore.