In this study, we examined dimensional changes in processing carbon fiber composites using a cost-competitive domestic high-speed router. Lacking temperature compensation features found in typical machines, it faces increased defect rates due to temperature fluctuations during processing. To mitigate this, we defined specific processing temperature conditions, established hole positions as distance references for various temperatures, and measured dimensional changes. This enabled us to calculate necessary dimensional corrections, minimizing thermal deformation.

홍잠은 숙잠(熟蠶)을 수증기로 익혀서 인간이 섭취할 수 있도록 제조한 다양한 건강 증진 효과가 있는 천연 건강 식품이다. 현재 표준 제조 방법은 수증기로 찐 홍잠을 보관과 판매의 편의를 위하여 급속 냉동하여 동결 건조를 진행하는 것이다. 그런데, 홍잠을 동결 건조하는 과정은 많 은 시간과 비용을 필요로 하여 홍잠 제품 가격의 인상 요인으로 작용하고 있다. 본 연구에서는 홍잠을 수증기로 찐 후 바로 균질 액으로 제조하여 분무 건조하면 분말 제조 비용을 절감할 수 있음을 발견하였다. 그리고 홍잠 균질 액에 식용 단백질 분해 효소를 첨가하여 분해시킨 후, 단 1회의 분무 건조로 제품을 제조할 수 있는 방법을 개발하였다. 특히 홍잠 균질 액이나 효소 분해 홍잠 균질 액은 바로 액상이나 젤리 형태로 일반 또는 환 자용 특수 의료 용도 식품에 활용이 가능함을 보여주었다. 본 연구에서는 생산비용이 감소된 홍잠의 가공 방법을 제안하며 이는 제품 생성의 단가 를 낮추어 제품의 대중화와 양잠 농가의 연관산업 육성을 불러올 것으로 기대된다.

For increase the game speed, game systems apply a multi-threading. The popularization of multi-core system accelerates multi-threading also. Multi-threading brings high performance, but this is not ease to apply the game logic. Because many multi-core system share the memory, if two or more threads access the same memory region, they can be conflicted. Multi-threading uses Lock method to prevent the conflict, but Lock method reduces the performance. For increase the performance, programmer can use Lock-Free method. In this case, we found strange phenomenon that Lock-Free queue operates incorrectly, and this phenomenon has been accelerated by number of threads. In this study, we analyzed the input output of the Lock-Free Queue in multi-core system.

This technology is based on the processing skills by the automatic high speed burner processors to improve the overall productivity and customer satisfactions. The following conclusions could be gained from this research. A burner for processing stone plate was measured to obtain the average 23.8 m/s. Non-slip friction coefficient of the burner after processing was measured to obtain a mean value of 53.2 BPN. Production rate for stone items was measured by the time of the burner and the result passed through the brush was 26.94 m/s on average.

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3Brix, and of the freezing plum concentrated extract was 75.5~70.3Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 855 was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.