Wind load is known to be one of major forces to influence the stability of agricultural structures. General flow fields were calculated to determine flow characteristics over the envelop of the following three types of greenhouses with arched roof : single span, twin span greenhouses, and two single span greenhouses apart 3m inbetween. Pressure coefficients along the envelop of greenhouse were numerically calculated by the k-ε turbulence model, which lead to determine wind forces on it. Curvilinear coordinate for an arched roof and the upwind scheme were adopted for the study. The calculated pressure coefficients were validated with the avaliable data of Japanese Standard and NGAM Standard. The Magnitude of calculated forces over the envelop was not in good accordance with data except the windward wall. Even tile data of Japanese and NGAM Standard for validation deviated a lot from each other in quantity and quality. Such discrepancy may be attributed to different geometric and/or flow configuration conditions for experiments, or the insenstivity of the k-ε turbulence model to recirculation flow.

A Stability to the Spreading solvents, Which is acetonitrile, dichloromethane, benzene, chloroform and acetonitrile-benzene(1:1, v/v) of (3-Alkyl benzimidazolium)-TCNQ(1:1) Complex was investigated by UV-visible Spectrometer and was confirmed stabilized on acetonitrile, acetonitrilbenzene(1:1, v/v) for five hours. Using Ultra pure water as subphase for Langmuir-Blodgett (LB) Films, it was achived successively to fabricate the Y-type LB films of (3-Alkyl benzimidazolium)-TCNQ(1:1) Complex. For the identification of deposition of (3-Alkyl benzimidazolium)-TCNQ(1:1) Complex, UV-visible spectra was recorded on HP 8452A spectrometer.

초청장 Si(111)기탄상에 초고진공 챔버에서 Ti을 증착하여 TiSi2를 에피층으로 성장시켰다. 재구성된 (reconstructed) Di(111)표면에 상온에서 50Å 두께의 Ti을 증착한 후 100˚C간격으로 800˚C까지 열처리 하였다. TiSi2박막의 구조는 전자회절 패턴 분석을 통하여 준안정상인 C49상임을 확인하였다. SEM 사진은 세가지 형태의 island를 보이고 있다. 각 island 는 단결정이며 그 구조는 서로 다른 결정학적 방향을 갖는 에피구조이다. 이러한 TiSi2 island[112]C49 TiSi2/[110]Si, (021) C49 TiSi2/(111)Si의 방향관계를 가지고 있다.

The effects of Ce on the mechanical alloying behavior and the thermal stability of Al-8wt.%Fe were investigated. The steady states of Al-8wt.%Fe and Al-8wt.%Fe-4wt.%Ce powders with 1.5 wt.% stearic acid as a process control agent were reached after mechanical alloying for 1000 minuties and 1300 minuties respectively at the conditions of the impeller revolving velocity of 300 rpm and the ball to powder input ratio of 50 : 1. The hardness of Al-8wt.%Fe specimen hot extruded and isothermally aged at various temperatures for up to 1000 hours decreased rapidly at 50 and its high temperature ultimate tensile strength began to decrease at 40 with increasing aging time. The decrease in the hardness and ultimate tensile strength of the specimen were reduced substantially by addition of Ce. It was thought to be due to the formation of thermally stable A14Ce and All3Fe3Ce intermetallic compounds.

실리콘박막의 상부에 고상반응에 의해 형성된 TiSi2 박막의 응집 거동에 미치는 기판 실리콘의 영향을 조사했다. 폴리실리콘과 어몰퍼스실리콘을 증착상태 또는 어닐링한 상태엣 TiSi2를 형성시키고 900˚C열처리에 따른 TiSi2의 면저항값의 변화를 조사하고 XRD, SEM 및 TEM에 의한 실리콘의 조직관찰을 행했다. TiSi2응집은 어몰퍼스실리콘 위의 경우가 더욱 심했다. 폴리실리콘을 어닐링하면 TiSi2의 응집은 억제되며 고온에서 어닐링할수록 그 효과가 현저했다. 이는 폴리실리콘의 입도 변화보다는 증착시 존재하는 결함들이 열처리에 의해 감소된 때문이다. 폴리실리콘의 경우는 어닐링 전후에 상관없이 (110)집합조직인 주상정 조직을 갖고 있다. 어몰퍼스실리콘을 결정화시킨 경우는 (111)집합조직를 갖는 등축정 조직을 나타내었다. 실리콘의 표면에너지가 낮은 (111)면이TiSi2 막의 하부 폴리실리콘에 많이 존재할수록 응집은 촉진된다.

전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 L. delbreuckii를 이용하여 안동식혜를 제조하였다. L. delbreuckii를 이용하여 안동식혜를 발효시켜 저장하는 동안 안정제에 의한 침전 억제효과와 관능검사, 생균수와 산생성균수 및 점도의 변화를 조사하였다. 안동식혜를 저장하는 동안 쌀표면과 내부를 전자현미경으로 관찰하였다. 안정제의 침전억제효과는 Na-alginate가 가장 우수하였다. 침전안정제를 넣어서 관능검사를 한 결과 균질화하지 않은 식혜의 경우는 Na-alginate를 0.1에서 0.15% 첨가하였을 때, Carrageenan은 0.05% 첨가했을 때 가장 맛이 우수하였다. 식품안정제의 종류 및 첨가농도간의 상호효과는 침전안정제의 종류간에는 통계적 유의성이 없으나 첨가농도간에는 유의성이 있었다. 식혜의 현탁안정성을 증진시킬 목적으로 안정제를 첨가하여 숙성시켰을 때 CMC, Na-alginate는 2일째, Carrageenan은 비균질화한 식혜는 2일에서 4일째 균질화한 식혜는 1일째 최고의 점도를 나타내었다. 젖산균수는 2일째까지는 급속히 증가하여 3.2×108/ml였으나 20일째는 3.0×107/ml로 감소하였다. 식혜의 숙성중 전자현미경으로 밥알의 표면 및 단층을 관찰한 결과 시간이 지남에 따라서 구멍이 생기고 내부가 빈 형태의 세포벽만 남았다. L. delbreuckii를 첨가하여 안동식혜의 제조시 젖산균의 증식이 급격히 일어나므로 해서 숙성이 빨라 제조시간이 단축되고 상품의 균일성이 있으며 관능검사의 결과 맛도 좋았다.

The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% α-tocopherol), C group(Fresh oil added with 0.2% α-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alumina column chromatography The results obtained were as follws : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2, The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of α-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% α-tocopherol, 0.05% α-tocopherol, fresh oil, tocopherol remove oil.

This experiment was conducted to investigate chemical composition change and fermentation characteristics of orchardgrass, alfalfa or corn silage in the airtight silo for one year of storage. Two trials were conducted for two years. Fermentation character

This study was carried out to investigate the effect of the emulsion stability according to the quantity of emusifiers and the pressure of homogenizer in coffee whitener preparation. The results of this study are as follow : 1. To obtain a standard emulsifier, the ratio of mono and diglycerides (Atoms 150), sorbitan monostearate (Span 60) and polyoxylene(20) sorbitan monostearate (Tween 60) was 60 : 20 : 20 and the optimum quantity was about 0.9% for stable emulsion. 2. Characteristics as coffee whitner were markedly improved when the pressure of homogenizer was 200∼250㎏/㎠ and homogenizing times are over 4. 3. The good whitening capacity was showed when fat glouble`s average diameter was under 0.5㎛.

A slope stability analysis has been done on Daesungri area by a computer program using limit equilibrium (Sarma method,1979). For this study, the authors modified the iteration technique and menu system of the algorithm which has been suggested by Hoek(1986). Sarma method is known as a suitable tool for evaluation of slope failure taking into account the kinematics of sliding blocks, and can be used for analysis of slopes of complex profiles such as circular, non-circular, planar sliding surfaces or any combination of these. The insertion of iteration technique and hydrodynamics in this method is very efficient, and gives an accurate estimate of static factor of safety. The analysis allows to specify different shear strength for each slice side and base, and therefore the submergence of any part of slopes is automatically analysed by taking the coordinates of phreatic surface. This program in combination with those stereographic technique developed by Appfied Geology Division of KIER(Korea Institute of Energy and Resources) in 1988 can be expected to give a useful result into evaluation of slope stability

A Stability to the dispersion solvent, which is acetonitrile, dichloromethane, benzene, chloroform and acetonitrile-benzene(1:1,v/v) of N-docosyl pyridinium)-TCNQ(1:2)complex was investigated by U.V Spectrophotometer and was confirmed stabilized on acetonitrile, the dichloromethane and acetonitrile-benzene (1:1,v/v) for seven hours. Using CdCl2buffer solution as subphase for LB films deposition, it was achived successively to fabricate the Y-type LB films of (N-docosyl pyridinium)-TCNQ(1:2)complex. For the sake of verifying the deposition of LB films, U.V is measured by variation of nominal layer number.

Two perforated plates(a square plate and a rectangular plate having an as야ct ratlO 1.57(L,=11, L,= 7)) are taken as analysis examples. Each of these plates is given some changes in the boundary ∞nditions. The size of cutouts as well as their locations are also changed in order to examine the variation of two eigenvalues corresponding to the fundamental mode. The relationship between two eigenvalues is estab!ished by changing the magnitude of edge thrust

The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1 H2O additive to 200g of oil at 180℃). The maximum antioxidant effect was observed at the Concentration of 400 ppm. Addition of citirc acid did not influence the effective concentration of tocopherol. Whereas addition of sodium polyphosphate and citric acid increased the antioxidant effect of tocopherol. The maximum synergistice effect was observed at the concentrations of 50 ppm citric acid and 50 ppm of sodium polyphosphate. Addition of 50 ppm citric acid and 50 ppm sodium polyphosphate to 100 ppm of tocopherol exceeded the antioxidant effect of 400 ppm tocopherol alone.

냉동발효(醱酵)빵 제조에 사용되는 경질(硬質) 밀가루의 이화학적(理化學的) 성질과 straight no-time method로 조제한 반죽의 동결안정성(凍結安定性)을 검토(檢討)하였다. 밀가루는 수분이 14.0%, 회분(灰分)이 0.48% 정도였고 단백질이 13.15%, 건조 gluten이 13.43%였다. Farinograph성적은 반죽의 development time이 5.5분, 흡수율(吸水率) 62%였고, amylograph성적상의 최고점도(最高粘度)는 500BU정도였다. Extensigraph의 특성중(特性中) 신장저항성(伸張抵抗性)은 시간이 경과할수록 증가하였고, 신장성(伸張性)은 감소(減少)하였다. 이상(以上)의 이화학(理化學)이 성질(性質)로 미루어 공시(供試)밀가루는 제(製)빵에 아주 적합하였다. 동결저장기간과 발효시간이 발효력(醱酵力)에 미치는 영향을 고려할 때, 반죽온도를 로 조정하는 것이 반죽의 냉동장해(冷凍障害)를 억제하고 냉동안정성(冷凍安定性)을 유지하는데 효과적(效果的)이었다.

The storage stability of Instant Ramyon by industrially prepared with palm, beef tallow and blended rapeseed oils for frying oil was studied. The products was stored under fluorescent light at 60℃ with illumination of 9,000 lux. Changes of peroxide value, total carbonyl value, and absorbance at 232 nm of lipids extracted from Ramyon were investigated during storage. The storage stability of Ramyon prepared with oils containing TBHQ had better than that prepared with a mixture of BHA and BHT. The Ramyon prepared with 4 part of rapeseed oil to 6 part of tallow containing 0.02% BHA/BHT showed higher storage stability than that prepared with palm oil alone but showed lower stability than that prepared with tallow alone both under the same condition of antioxidant treatment.

A preliminary investigation was performed to evaluate the possibility of partially replacing palm oil and beef tallow by rapeseed oil for frying oils of instant Ramyon manufacturing. The AOM stability of rapeseed oil was inferior than of palm oil, but was comparable to that of beef tallow. When rapeseed oil was blended with palm oil or beef tallow, the AOM stability of the blended oil was improved. As far as AOM stability is concerned, best results were obtained with a blending ratio of 3 part of rapeseed oil to 7 part of palm oil and a ratio of 4 part of rapeseed oil to 6 part of beef tallow. These blended rapesee oils was retarded the formation of conjugated dienes and polymers during heating. The antioxidative effects on the stabilities of AOM and thermal in blended rapeseed oils showed that TBHQ was superior to tocopherols and a mixture of BHA and BHT was inferior.