In this paper, two kinds of advanced powder processing techniques Metal Injection Molding (MIM) and Direct Laser Forming (DLF) are introduced to fabricate complex shaped Ti alloy parts which are widely used for med- ical and aerospace applications. The MIM process is used to strengthen Ti-6Al-4V alloy compacts by addition of fine Mo, Fe or Cr powders. Enhanced tensile strength of 1030 MPa with 15.1% elongation was obtained by an addition of 4 mass%Cr because of the microstructural modification and also the solution strengthening in beta phase. However, their fatigue strength was lower compared to wrought materials, but was improved by HIP. Subsequently, the effect of feed- ing layer height (FLH) on the characteristics of the DLF compacts was investigated. In the case of 100 µm FLH, sur- face roughness was improved and nearly full density (99.8%) was obtained. Also, tensile strength of 1080 MPa was obtained, which is higher than the ASTM value.

Lamb waves are extensively used in plate-like structure inspection because of their guided nature. However, their dispersive properties often limit their use in flaw detection and other applications. Dispersion weakens and defocuses interrogating Lamb waves and makes it difficult to accurately interpret signals reflected from defects or boundaries. Time reversal (TR) processing can be applied to compensate for the effect of dispersive Lamb waves. Thus, the TR operation will enable the amplification of dispersive Lamb wave signals by signal compression in time. In this study, experiments are performed in order to examine the refocusing and recovering the initial input waveform in the long range propagation of dispersive Lamb waves in a plate. Two different time reversal processes (regular TR and reciprocal TR or inverse filtering) are tested and the experimental results are compared

고구마 칩의 최적 제조 조건 확립과 적합품종을 선정하기 위하여 신자미, 주황미 및 하얀미를 시료로 세절 두께(1~3㎜), 침지 당액 농도(15~30%), 데치기 시간(15~60 sec), 굽기온도(110~140℃) 및 굽기 시간(23~31 min)을 달리하여 칩을 제조하고, 각 조건별 관능평가와 파괴강도를 측정하였다. 품종 별 최적 제조 조건은 신자미는 각각 1 ㎜, 20%, 45 sec, 120℃ 및 31 min이었으며, 주황미는 1 ㎜, 25%, 45 sec, 130℃ 및 29min이었고, 하얀미는 1 ㎜, 25%, 30 sec, 130℃ 및 27 min이었다. 칩 제조 후 유리당 함량은 증가하였으며, maltose는 원료에서 검출되지 않았으나, 칩에서 3.85~13.50% 범위에서 증가하였고, sucrose 함량은 10.31~20.67% 범위에서 25.24~34.06% 범위로 칩 제조 시 증가하였다. 칩의 관능특성에 영향을 미치는 요인은 fructose, maltose, sucrose 함량, b-value 및 failurestress로 나타났다. 이러한 결과는 칩의 제조 시 적합한 품종의 선택과 품종에 따른 최적 제조 조건의 설정이 필요할 것으로 판단되며, 주황미가 칩의 제조에 가장 적합한 것으로 판단되었다.

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

There are currently two Chinese writing systems in use in Chinese speaking regions, namely simplified and traditional Chinese, and the effects of simplifying the script have aroused some discussion over last two decades. Recent research suggested that analytic/reduced holistic processing (i.e., identifying individual components of an object rather than gluing features together into a gestalt) is an expertise marker in Chinese character recognition (Hsiao & Cottrell, 2009), which depends mainly on readers’ writing rather than reading experience (Tso, Au, & Hsiao, 2011).  Based on these findings, the current study took a cognitive perspective and examined whether and how simplified and traditional Chinese readers perceive simplified and traditional Chinese characters in terms of holistic processing. Results showed that when processing characters that are shared between the two Chinese scripts, both simplified and traditional Chinese readers demonstrated a similar level of reading and writing abilities, as well as holistic processing. When processing characters that are distinctive in the two scripts, simplified Chinese readers were more analytic than traditional Chinese readers in perceiving simplified characters; this effect depended on their writing rather than reading/copying performance. On the contrary, the two groups of readers did not differ in holistic processing of traditional characters, regardless of their performance difference in writing/copying of traditional characters. In sum, these results indicate that both simplified and traditional Chinese expert readers have developed analytic processing skills in the scripts they are familiar with; nevertheless, whereas simplified Chinese readers could transfer this skill to the processing of traditional characters, traditional Chinese readers could not in the processing of simplified characters. The better generalization ability in simplified Chinese readers may be due to a larger variance in visual form of simplified characters as compared with that of traditional counterparts. 

The efficiency of artificial insemination (AI) for horses remains unsatisfactory. It is mainly because each process of AI causes a detrimental effect on semen quality. To sustain quality of semen properly, several factors including libido of stallions and sperm damage during sperm processing and preservation should be considered. Stallions with decent libido produce a high ratio of sperm to seminal plasma in their ejaculates, which is the ideal semen composition for maintaining sperm quality. Thus, to maximize the fertility rate upon AI, stallions should be appropriately managed to enhance their libido. Seminal plasma should have a positive effect on horse fertility in the case of natural breeding, whereas the effects of seminal plasma on both sperm viability and quality in the context of AI remain controversial. Centrifugation of semen is performed during semen processing to remove seminal plasma and to isolate fine quality sperm from semen. However, the centrifugation process can also result in sperm loss and damage. To solve this problem, several different centrifugation techniques such as Cushion Fluid along with dual and single Androcoll-ETM were developed to minimize loss of sperm and to damage at the bottom of the pellet. Most recently, a new technique without centrifugation was developed with the purpose of separating sperm from semen. AI techniques have been advanced to deliver sperm to optimal region of female reproductive tract at perfect timing. Recombinant equine luteinizing hormone (reLH) and low dose insemination techniques have been developed to maximize both fertility rate and the efficiency of AI. Horse breeders should consider that the entire AI procedure should be optimized for each stallion due to variation in individual horses for a uniformed AI protocol.

Nano-sized cobalt powder was fabricated by wet chemical reduction method at room temperature. The effects of various experimental variables on the overall properties of fabricated nano-sized cobalt powders have been investigated in detail, and amount of NaOH and reducing agent and dropping speed of reducing agent have been prop- erly selected as experimental variables in the present research. Minitab program which could find optimized conditions was adopted as a statistic analysis. 3D Scatter-Plot and DOE (Design of Experiments) conditions for synthesis of nano- sized cobalt powder were well developed using Box-Behnken DOE method. Based on the results of the DOE process, reproducibility test were performed for nano-sized cobalt powder. Spherical nano-sized cobalt powders with an average size of 70-100 nm were successfully developed and crystalline peaks for the HCP and FCC structure were observed without second phase such as Co(OH).

Electrochemical surface treatment is commonly used to form a thin, rough, and porous oxidation layer on the surface of titanium. The purpose of this study was to investigate the formation of nanotubular titanium oxide arrays during short anodization processing. The specimen used in this study was 99.9% pure cp-Ti (ASTM Grade II) in the form of a disc with diameter of 15 mm and a thickness of 1 mm. A DC power supplier was used with the anodizing apparatus, and the titanium specimen and the platinum plate (3mm×4mm×0.1mm) were connected to an anode and cathode, respectively. The progressive formation of TiO2 nanotubes was observed with FE-SEM (Field Emission Scanning Electron Microscopy). Highly ordered TiO2 nanotubes were formed at a potential of 20 V in a solution of 1M H3PO4 + 1.5 wt.% HF for 10 minutes, corresponding with steady state processing. The diameters and the closed ends of TiO2 nanotubes measured at a value of 50 cumulative percent were 100 nm and 120 nm, respectively. The TiO2 nanotubes had lengths of 500 nm. As the anodization processing reached 10 minutes, the frequency distribution for the diameters and the closed ends of the TiO2 nanotubes was gradually reduced. Short anodization processing for TiO2 nanotubes of within 10 minutes was established.

The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity, moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness, chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88, L* value-61.13, b* value-37.45, hardness-36.66×102 (N), springiness-8.70 (mm), chewiness-26.88×103 (N×mm).

The robot in this paper combines the suction and aerodynamic attraction to achieve good balance between strong adhesion force and high mobility. Experimental results showed that the robot can move upward on the wall at the speed of 2.9m/min and carry 5kg payload in addition to 2.5kg self-weight, which record the highest payload capacity among climbing robots of similar size. With two 11.1V lithium-polymer battery, the robot can operate continuously for half hours. A wireless camera system, zigbee protocol module and several sensors was adopted for detecting dangerous situation on the wall and for sending alarm signals to remote sensor node or controller based on the color normalization and image segmentation technique.

본 연구에서는 멸균처리공정이 없는 돈육 포장공정을 대상으로 작업장에서 직접 분리한 야생균주인 Salmonellaspp. KSC101를 작업장의 온도와 시간을 주요 변수로 하여, 이들 현장에서의 Salmonella spp. KSC101의 성장 특성을 파악하고, 이를 수학적으로 예측할 수 있는 모델을 개발하였다. 돈육포장공장 현장을 반영하여 온도는 0, 5, 10,15, 20oC로, 시간은 0, 1, 2, 3시간으로 하였으며, 0oC와5oC에서는 성장이 발생하지 않았으며, 10oC, 15oC, 20oC에서는 약간의 성장이 있었으나 증가수준은 평균 0.34 logCFU/g정도였고, 20oC에서 성장율이 더 높았으나 15oC와는 통계적으로는 유의하지 않았다(p < 0.05). 하지만 PMP와 비교시 야생균주인 Salmonella spp. KSC101의 성장이더 빠른 것으로 나타났다. 이들 실험결과를 바탕으로 1차모델은 Gompertz 4 parameter식을, 2차 모델은 Exponentialdecay식을 이용하여 성장예측모델을 개발하였으며, R2값은0.99이상으로 나타났다. 개발된 모델에 대한 검증으로RMSE를 이용하였으며, 값이 0.103으로 양(+)의 방향으로약간 초과 예측하는 것으로 나타났으나, 최종적으로 실험값과 예측값이 ± 0.5 log cfu/g 내에서 일치하고 있어, 본연구에서 개발된 모델은 추후 냉장돈육 포장공정에서 위생관리기준 설정에 대한 과학적 근거자료로 활용할 수 있을 것이다.

This study investigated the impact of individual differences in motivational reactivity on cognitive effort, memory strength (sensitivity) and decision making (criterion bias) in response to Internet ads with positive and negative content. Individual variation in trait motivational activation was measured using the Motivational Activation Measurement developed by A. Lang and her colleagues (A. Lang, Bradley, Sparks, & Lee, 2007). MAM indexes an individual's tendency to approach pleasant stimuli (ASA, Appetitive System Activation) and avoid unpleasant stimuli (DSA, Defensive System Activation). Results showed that individuals higher in ASA exert more cognitive effort during positive ads than individuals lower in ASA. Individuals higher in DSA exert more cognitive effort during negative ads compared to individuals lower in DSA. ASA did not predict recognition memory. However, individuals higher in DSA recognized ads better than those lower in DSA. The criterion bias data revealed participants higher in ASA had more conservative decision criterion, compared to participants lower in ASA. Individuals higher in DSA also showed more conservative decision criterion compared to individuals lower in DSA. The theoretical and practical implications are discussed.

보리 수매중단에 따른 맥종별 원료보리 수급현황과 문제점 및 앞으로의 대응방 안에 대한 기초자료를 얻고자 보리 생산자 단체와 보리 가공업체를 방문하여 조사한 바를 살펴보면 1. 찰보리의 경우는 생산농가와 가공업체간에 계약재배가 잘 이루어지고 있으며 가격도 적당한 수준으로 유지되고 있었다. 2. 그러나 찰보리 품종의 보급종 종자가 부족하여 찰보리쌀제품의 찰성순도가 많이 떨어지고 있어 보급종 종자의 보급확대와 찰성 순도를 유지하기 위한 품질등급제의 도입이 필요하였다. 3. 쌀보리의 경우는 정부재고물량 감축을 위해 수매가격의 과도한 하향 조정이 있었다. 이로 인한 재배 위축으로 수요물량을 충당치 못하여 가격이 폭등하는 현상을 보였다. 그러나 차후에는 과잉생산으로 인한 가격폭락도 예상되었다. 4. 따라서 쌀보리의 안정적 수급을 위해서는 사료용과 주정용의 일정 수요량을 지속시키는 정책적 판단과 지원이 필요하였다.

In this study, the transfer rate of wild type Listeria monocytogenes (LM) was investigated to establish the standard of safety management during pork meat processing for meat to meat and meat to food contact surfaces contamination at 5 and 10oC. The transfer rate of LM from meat to meat during the processing increased from 0.02% after 30 min to 0.42% after 120 min at 5oC, while for conveyor belt and stainless steel, it decreased from 0.015% and 0.013% after 30 min to 0.002% and 0.0003% after 120 min at 5oC, respectively (p < 0.05). When temperature increased to 10oC, the transfer rates of LM from meat to meat, conveyor belt and stainless steel were the highest at 60 min exposure, and all decreased after 120 min. In reverse, the transfer rate from food contact surface to pork meat was significantly higher than that from pork meat to food contact surface (p < 0.01). Also, the transfer rate to conveyor belt was significantly higher than stainless steel (p < 0.05) and it was highest at 30 min exposure time in both 5 and 10oC. This study indicates that the transfer and adherence rates of LM are influenced by the contact time and temperature. Consequently, these results were utilized to develop a predictive model with a high level of confidence which can lead to prevent cross-contamination during pork meat processing.

This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers’ hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers’ hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.

파생어는 어기와 파생접사로 이루어지는 복합어이다. 어기는 하나의 단어일 때도 있고 의미상 그 단어의 중심 요소이지만 단어의 자격은 가지지 못한 어근일 때도 있다. 파생접사는 사전에 독립 항목으로 등재되는 것이 일반적이다. 그러므로 사전의 기술에서 파생어와 어기와 접사는 서로 단어형성론적으로 밀접하게 관련되는 항목들을 구성하게 된다. 이에 따라 파생접사와 파생어의 기술은 단순어나 합성어의 기술에서와는 달리 복잡한 고려 사항들을 가지게 되며 그만큼 더 체계적인 기술 방안이 필요하게 된다. 본고에서는 국립국어연구원에서 편찬한『표준국어대사전』1)을 중심으로 파생어의 사전 처리에 대하여 살펴보면서 존재하는 문제점들을 제시하였다. 본고에서는 주로 파생어의 표제어 설정, 파생접사의 표제어 설정, 표제어의 표기, 파생접사의 뜻풀이, 파생어의 뜻풀이에 대해 살펴보았는데 파생어와 표제어의 설정 문제에 대해서는『표준국어대사전』에서 일관성을 반영하려고 노력했음을 볼 수 있는데 파생접사의 뜻풀이 가령 ‘-거리다/-대다’, ‘-답다’의 뜻풀이 등에 대한 사전 처리는 더 보완할 필요가 있으며 앞으로의 한국어사전편찬에 반영이 되었으면 한다.

This study was performed in order to determine the processing conditions (pre-drying at room temperature for 0 or 30 min, frying at 160℃ for 1 min or at 180℃ for 40 sec, and soaking for 0～24 h) of Sasambeong recorded in the “Sumunsasul”. The Sasambeong was evaluated for crude lipid content, hardness, Hunter’s color values, and sensory characteristics. After pre-drying at room temperature for 30 min, the crude lipid contents and hardness of Sasambeong were significantly increased. In addition, the crude lipid content and hardness of Sasambeong did not differ significantly according to the frying conditions. After pre-drying, the sensory characteristics of Sasambeong showed more improvement. The crude lipid content, hardness, Hunter’s color values, and sensory characteristics of Sasambeong, which were prepared according to different soaking times (0, 6, 12, or 24 hr) were investigated. As soaking time increased, the crude lipid content and hardness of Sasambeong decreased with a range of 25.43～24.31% and 525.90～388.98 g, respectively. The sensory characteristics of Sasambeong showed no significant difference according to the soaking time. Overall, we think that the best processing conditions of Sasambeong were pre-drying at room temperature for 30 min and then frying at 160℃ for 1 min.

본 논문에서는 단일 센서와 공간집속 신호처리 기술로 시간 역전과 인버스 필터링을 이용하여 이방성 평판에 서 충격 위치를 결정할 수 있는 탐상법을 다루었다. 유한 평면에서 굽힘 파의 운동 방정식을 유도하여, 그 식을 통해 얻어진 데이터를 기반으로 해석적인 시뮬레이션을 통해 시간 역전과 인버스 필터링의 시간 집속 효과를 확 인하고 충격 위치와 그 주변에서 신호의 공간 집속 효과를 관찰하고 충격 위치 결정에 영향을 미칠 수 있는 인자 들(총 수신시간, 샘플링 주파수)에 대해 살펴보았다. 그리고 충격원의 위치에 따른 2차원 결과를 제시하고, 실제 충격 위치를 정확하게 결정할 수 있음을 확인하였다. 여기서 제안한 방법은 기존의 충격 위치 결정법에 비해 많은 장점을 갖고 있다. 첫 번째로 단일 센서를 사용하는 것과 시험체의 형상과 물성을 몰라도 된다는 점이다. 또한 판 에서와 같이 분산성에 의한 다중모드 파동이 발생하는 경우에도 특정 모드나 주파수에 의존할 필요가 없다.