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Dynamic Characteristics of a Hard Disk Drive Spindle System Due to Imperfect Shaft Roundness
Koak, K.Y.,Kim, H.W.,Jung, K.M.,Jang, G.H. IEEE 2009 IEEE transactions on magnetics Vol.45 No.11
<P>This paper proposes a modified Reynolds equation for the coupled journal and thrust fluid dynamic bearings (FDBs) to include variable film thickness due to imperfect roundness of a rotating shaft. A finite element method is used to solve the modified Reynolds equation to calculate the pressure. Reaction force, moment, and friction torque of FDBs are calculated by integrating the pressure and shear stress along the fluid film. The dynamic behavior of a hard disk drive (HDD) spindle system is investigated by solving the equations of motion with six degrees of freedom using the Runge-Kutta method. This research shows that the imperfect roundness of the shaft increases the nonlinearity of FDBs. Imperfect roundness of the shaft generates harmonics of the groove number plusmn 1 in the bearing reaction force and the displacement of the HDD spindle system even in the case of stationary grooved FDBs.</P>
규산질계(硅酸質系) 분체형(粉體型) 침투성(侵透性) 도포방수재(塗布防水材)의 부착성(附着性) 평가(評價)에 관(關)한 기초적(基礎的) 연구(硏究)
郭奎成 ( Koak Kyu Sung ),金上甲 ( Kim Sang Gab ),李東烈 ( Lee Dong Ryul ),吳祥根 ( Oh Sang Keun ) 한국구조물진단유지관리공학회 1997 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.1 No.1
This study deals with the effect on bond strength properties of waterproofing layer and mortar or concrete substrate applicated by Siliceous Slurry Coatings waterproofing materials. Properties of bond strength change condition of concrete substrate, temperature, moisture and curing and so on. The purpose of this study is that it makes the estimation value of bond strength of concrete wall and anticorrosive lager when coated siliceous slurry coatings as waterproofing materials for durability performance estimation depend on concrete watertightness.
Indocyanine green angiography of retinal astrocytomas associated with tuberous sclerosis
Nilufer Koak,Ali Osman Saatci,Suleyman Kaynak,Mehmet Hilmi Ergin,Guray Cray Ingil 대한안과학회 2003 Korean Journal of Ophthalmology Vol.17 No.2
As small astrocytic hamartomas can sometimes be missed during routine ophthalmoscopy in patients with tuberous sclerosis, fluorescein and/-or indocyanine green angiography maybe more helpful in identifying such small astrocytomas. In fluorescein angiography, astrocytomas show gradually increasing hyperfluorescence due to the vascular permeability of astrocytomas. In indocyanine green angiography, astrocytomas appear hypocyanescent, most prominently during the late phases. We report the indocyanine green angiographic findings of retinal astrocytomas in a patient with tuberous sclerosis.
Ji-Hye Koak,Moo-Yeol Baik,김병용,최영진,김현석 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2
This study aimed to analyze the characteristics of extracted protein enzymes from over-matured, used-up fruits such as kiwifruit, grape, apple, and pear; and to apply these extracts as a tenderizer for beef sausage. Kiwifruit showed the highest protease activity (921.08 unit), and grape showed medium activity (225.86 unit), whereas pear and apple showed lower values (97.75 and 78.29 unit,respectively). After 2 weeks, the protease activity of all over-matured fruits increased by approximately 16.9%, and the maximum protease activity appeared in the temperature range of 50-60^oC, depending on the fruit extract. Failure stress was measured after adding the over-matured fruit extracts to the beef, and various tenderizers were manufactured using an optimizing technique according to a mixing ratio by each protease activity. The more kiwifruit content was added, the more the beef texture became soft. The optimum mixing ratio was categorized according to age groups such as elderly, middle, and young people.
Blending of Different Domestic Grape Wines Using Mixture Design and Optimization Technique
Ji Hye Koak,강병선,Young Tae Hahm,박천석,백무열,김병용 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
Objectives of this study were to make a Muscat Bailey A (MBA) wine from grapes raised in Yongdong,Korea using various manufacturing methods and to blend it with Gerbong and Campbell wines using optimization technique. Effects of fermentation temperatures and of American and French toasted oak chips were determined. The highest sensory score was achieved from without the bacteria at 11℃ and with bacteria at 17℃, respectively. Higher preference value was obtained from the heavy toasted, and French oak chip. Three kinds of red wines made from 3 different varieties were mixed at the various ratio and optimized. As a result of numerical and graphical optimization, the ratio of 11.1 (Gerbong wine): 48.9(Campbell wine): 40.0 (MBA wine) produced the best sensory score. This study was performed to improve the quality of MBA wine, and an optimum blending formulation for better quality wine was obtained.