• Journal of computational fluids engineering
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• v.19 no.4
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• pp.45-51
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• 2014

We develop a numerical method for solving the radiation hydrodynamic equations in one-dimensional spherical coordinates. The present method is validated through simulations of shock tube, thermal radiative diffusion and point explosion problems. The transient growth of the fireball is investigated by varying explosion yields. The present study clearly captures well-known breakaway phenomena related to the shock separation between pressure waves and thermal shock front. The fireball radius at the breakaway point is roughly increased by the yield to power of 0.4.

• Proceedings of the KIEE Conference
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• 2004.11a
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• pp.133-136
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• 2004

AC PDP의 구동방법 중 가장 대표적인 구동 법이라 할 수 있는 ADS 구동 법은 구현이 비교적 용이하고, 안정적인 구동특성으로 인하여 현재 많은 상용 AC PDP의 구동 법으로 널리 채택되고 있다. 본 논문은 현재 AC PDP의 주요 연구 분야 중에 하나인 고속 어드레싱에 관한 새로운 구동파형을 소개하였다. 기존 AD을 구동법은 초기화구간과 어드레스구간 그리고 유지구간이 명확히 분리되어 있어 FULL- HD급 화면을 구현하기 위해서 어드레싱에 소비되는 시간의 감소가 불가피하다. 이러한 문제를 해결하기 위하여 어드레스 펄스폭을 줄여주지만, 이로 인하여 불안정한 어드레싱을 초래하게 된다. AC PDP의 초기화 구간의 파형은 이후의 어드레스 특성에 중요한 영향을 끼치는데, 초기화간에 형성된 priming 입자는 어드레스 방전에 크게 도움을 준다. 본 논문은 초기화구간이 끝난 후 priming 효과가 급격히 떨어지는 80us이후에 벽전하 형성을 돕는 벽전하 가속펄스의 사용으로 짧은 어드레스 펄스폭으로 인한 불안정한 어드레싱을 보완하고, 어드레스 과정 후 유지방전 모드로의 벽전하의 형성을 빠르게 유도할 수 있어 1us의 짧은 어드레스 폭으로도 안정적인 어드레싱을 수행할 수 있도록 하였다.

• Journal of the Korean Geographical Society
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• v.36 no.3
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• pp.233-246
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• 2001

Topography and soil characteristics of earth hummocks are examined in the summit crater of Mt. Halla in order to evaluate their morphoclimatic significance as an indicator of a periglacial environment. The hummocks are generally oval in outline, and they have a diameter of 42 to 200 cm and a height of 9 to 27 cm Seventeen hummocks are distributed In a 5$\times$5 m quadrat at an interval of 20 to 40 cm Excavation reveals the cryoturbated soil profiles which consist of upper dark brown layer and lower brown layer. The dark brown layer has 61.8% total clay and silt content, implying Its high frost susceptibility Earth hummocks have the dry density of 0.761 to 1.009 g/㎤ the void ratio of 1420 to 2.008, and the moisture content of 24.2 to 68.8% by weight, respectively. The hummocky soils become compacted and desiccated downward. Earth hummocks are frozen as a hard solid mass during winter and early spring, and freezing fronts reach about 45 cm below their apices. The layer with high lute content appears in the upper horizon of dark brown soil. but Ice lenses are not so much segregated The moisture content of hummocky soils generally increases up to 73.9 to 118.80% for dark brown layer and 49.9 to 82.8% for brown layer during thins period Because the cohesive soil of earth hummocks indicates 72.8% of the moisture content as a liquid limit, the dark brown layer is highly fluid and consequently subject to cryoturbation processes.

• Journal of The Geomorphological Association of Korea
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• v.18 no.3
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• pp.65-81
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• 2011

The landforms based on granite and basalt in Gosung, Gangwon province were analysed. Some part of this area experienced volcanic activities while most of the area was experiencing erosion of weathered mantle(saprolites) of mesoic granites during cenozoic period. Two different lithologies affect the mode of landscape evolution. The basalt covers the mountain tops as a 'cap rock' with flat surfaces. It shows relatively fresh rock surface with cliff or steep slops at the boundary with weathered granite. The blocks detached from the cliff accumulated at the foot of the cliff(talus) or moved and filled the valley(block streams). These debris slopes cover the deeply weathered granites. In the case of Oeum Mt. and Duibaekjae, the number of point of origin of the basalt flow is not clear. The orientation of blocks from block stream coincides with slope aspects and it can be assumed that the bolcks were moved by solifluction. The landscape change of the block streams are dominated by removal of weathered material from beneath of the valley rather than removal of bedrock blocks themselves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.