• 에너지공학
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• 제13권1호
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• pp.20-27
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• 2004

본 연구에서는 고점도 저질유를 연료로 사용하는 디젤기관에 있어서 연료에 저비점 함산소물질을 혼합하였을 때의 배기배출물 특성변화에 대해 조사하였다. 실험은 6종류의 혼합물을 여러 혼합비로 베이스 연료에 첨가하여 기관 성능과 배기배출물 특성 변화에 대해 실시하였으며, 다음과 같은 결론을 얻었다. 저질유로의 저비점물질 흔합에 의해 매연 CO, PM, SOF 및 열소비율이 대폭적으로 개선되었다. 이러한 경향은 분사시기 지연시에 현저하였으며, 혼합물질의 비점이 낮을 수록 혼합비율이 클수록 또한 비함산소 물질보다는 함산소물질에 있어서 더 현저하였다. 또한, 저질유에 함산소물질 DMM을 20 vo1.% 흔합하고 연료분사시기를 지연시킬 경우에는 통상의 경유 운전을 상회하는 NOx-매연 트레이드 오프 관계가 얻어졌다. 따라서, 고점도의 저질유연료를 사용하는 디젤운전에 있어서도 저비점 함산소물질의 혼합에 의해 효과적이고 청정하게 사용될 수 있을 것으로 기대된다.

• 대한기계학회논문집B
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• 제29권7호
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• pp.878-885
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• 2005

The water jet impingement cooling is one of the techniques to remove the heat from high heat flux equipments. Local heat transfer of the confined water impinging jet and the effect of nozzle collar to enhance the heat transfer are investigated in the fee surface jet and submerged jet. Boiling is initiated from the farthest downstream and increase of the wall temperature is reduced with developing boiling, forming the flat temperature distributions. The reduction in the nozzle-to-surface distance fur H/W$\le$1 causes significant increases and distribution changes of heat transfer. Developed boiling reduces the differences of heat transfer for various conditions. The nozzle collar is employed at the nozzle exit. The distances from heated surface to nozzle collar, Hc are 0.25W, 0.5W and 1.0W. The liquid film thickness is reduced and the velocity of wall jet increases as decreased spacing of collar to heated surface. Heat transfer is enhanced fur region from the stagnation to x/W$\~$8 in the free surface jet and to x/W$\~$5 in the submerged jet. For nucleate boiling region of further downstream, the heat transfer by the nozzle collar is decreased in submerged jet comparing with higher velocity condition. It is because the increased velocity by collar is de-accelerated downstream.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2004년도 춘계학술대회
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• pp.1452-1457
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• 2004

The water jet impingement cooling is one of the techniques to remove heat from high heat flux equipments. We investigate the local heat transfer of the confined water impinging jet and the effect of nozzle collar to enhance the heat transfer in the free surface jet and submerged jet. Boiling is initiated from the furthest downstream and the wall temperature increase is reduced with developing boiling, forming the flat temperature distributions. The reduction in the nozzle-to-surface distance for $H/W{\leq}1$ causes the significant increases and distribution changes in heat transfer. Developed boiling reduces the differences in heat transfer for various conditions. The nozzle collar is employed at the nozzle exit. The distances from heated surface to guide plate, $H_c$ are 0.25W, 0.5W and 1.0W. The liquid film thickness is reduced and the velocity of wall jet increase as decreased spacing of collar to heated surface. Heat transfer is enhanced for region from the stagnation to $x/W{\sim}8$ in the free surface jet and to $x/W{\sim}5$ in the submerged jet. For nucleate boiling region of further downstream, the heat transfer by the nozzle collar is decreased in submerged jet compare with higher velocity condition. It is because the increased velocity by collar is de-accelerated at downstream.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2005년도 창립60주년 기념 추계 학술대회
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• pp.12.1-12.1
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• 2005

• 한국과학교육학회지
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• 제25권7호
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• pp.773-786
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• 2005

이 연구에서는 개발한 설문지를 통해 공기 중의 수증기량이 증발과 끓음에 미치는 영향에 대한 고등학생과 화학 전공 교사들의 인식을 조사하였다. 교과서의 서술에서 증발과 끓음은 기화라는 개념으로 연결되어 제시되고, 끓음은 증기압과 대기압의 관계로 설명되며, 증기압은 증발로 형성된 공기 중의 수증기 개념으로 연결되어 제시되어 있다. 이러한 개념간의 연결 사이에서 일어나는 다양한 인식들을 고등학생들의 경우와 화학 전공 교사들의 경우로 구분하여 비교하여 보았다. 또한 다양한 인식들이 형성된 배경을 알아보기 위하여 교과서의 관련 내용을 분석하였다. 연구 결과, 많은 학생들이 공기 중의 수증기량과 증발 및 끓음은 관련이 있다고 생각하였다. 그러나 이들은 거시적인 수준에서 설명되는 증발 현상과 미시적인 수준에서 이루어지는 물 입자들의 증발을 구분하지 못하였다. 또한 공기 중의 수증기가 증기압과 끓음에도 영향을 미친다고 생각하였다. 교사들의 경우에는 과학적 개념의 형성 비율이 학생들보다 높았으나, 많은 교사들이 학생들과 유사하게 증발과 끓음에 대해 다양한 인식을 하고 있었다. 교과서에서는 보편적으로 거시적인 관점에서 증발과 끓음의 현상을 설명하였으며, 미시적인 관점을 제시하는 경우에도 개념들간의 연결이 제대로 이루어지지 않았다.

• 대한기계학회논문집B
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• 제28권3호
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• pp.247-255
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• 2004

The cooling characteristic of water-air mixed spray for high water mass flux is not well defined, compared to that of highly pressurized spray. A series of research program was planned to develop the boiling correlation for whole temperature range in case of water-air mixed spray with high water mass flux. The cooling experiments of hot steel surface with initial temperature of 820$^{\circ}C$ were conducted in unsteady state with relatively high water mass flux. A computer program was developed to calculate the heat flux inversely from measured data by three inserted thermocouples. Finally the effects of water and air mass flux on the averaged film boiling heat flux and wetting temperature were studied. In this 1st report, it is found that the boiling curve was similar to that of highly pressurized spray and the decreased slope of heat flux in film boiling region with respect to surface temperature became steep by increasing air mass flux. Also it is shown that, by increasing air mass flux, the averaged heat flux in film boiling region was increased, and then saturated and the wetting temperature was increased, and then decreased. Finally when the heat flux in film boiling region is compared with that of highly pressurized spray, it is known that the cooling is improved by introducing air up to 60%.

• 한국관광식음료학회지:관광식음료경영연구
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• 제11권
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• pp.107-120
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• 2000

무, 당근 및 감자를 대상으로 조리방법 (boiling, pressure cooking, microwave cooking)에 따른 dietary fiber 성분, 수분함량 및 조직감의 변화에 대하여 조사하였으며 조직감에 영향을 미치는 성분에 대해 연구해보았다. 시료내에 존재하는 pectin의 함량은 조리시 원료시료에 비해 현저하게 감소하였으며, microwave cooking>pressure cooking>boiling의 순서로 점차 감소하였다(P<0.05). ADF, NDF 및 Cellulose, Hemicellulose, Lignin은 boiling과 pressure cooking의 경우에는 원료시료에 비해 모든 성분이 증가현상을 나타내었으며, microwave cooking의 경우에는 감소하였다(P<0.01). Hemicellulose와 lignin은 조리에 의한 영향을 거의 받지 않는 것으로 나타났으며, cellulose는 조리 방법에 따라 상당한 영향을 받는 것으로 나타났다. 조리방법에 따른 수분함량의 변화는, boiling시에는 원료시료에 비해 현저한 증가를 보였으며, pressure cooking의 경우에는 조금 감소하였으나 뚜렷한 차이가 없었고, microwave cooking시에는 현저한 감소현상을 나타내었다(P<0.001). 조리 방법에 따른 조직감의 변화는 침투시험시에는 maximum force가 raw>microwave cooking>pressure cooking>boiling의 순서로 점차 감소하였으며, 절단 시험시에는 maximum force가 microwave cooking>pressure cooking>raw>boiling의 순서로 점차 감소하였다. 관능검사 결과, 견고성은 원료시료가 가장 컸으며, microwave cooking>pressure cooking>boiling한 시료의 순서로 점차 감소하였고 씹힘성은 microwave cooking방법으로 조리한 시료가 가장 컸으며, pressure cooking>raw>boiling의 순서로 점차 감소하였다. 기계적 측정 결과와 관능검사 결과를 연관시킨 결과, 높은 연관성이 있었다. 이러한 결과로부터 조리시 시료의 견고성은 pectin의 함량과 밀접한 관계가 있어서, 즉 pectin의 함량이 증가함에 따라 견고성이 증가되는 것을 알 수 있었고, 씹힘성은 수분함량과 밀접한 관련이 있어서, 즉 수분함량이 감소함에 따라 씹힘성이 증가되는 것을 알 수 있다. 이상과 같은 결과들은 무, 당근 및 감자에 있어서 모두 같은 경향을 나타내었다.

• 설비공학논문집
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• 제6권4호
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• pp.365-379
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• 1994

Pool boiling experiments were carried out to study the effect of electric field on nucleate boiling heat transfer. CFC-11 and its alternative HCFC-123 were used as working fluids. Boiling on both single tube and a bundle of five tubes was investigated. Heat flux varied from 5 to $25kW/m^2$ while the applied voltage changed from 0 to 1kV. The results showed that at low heat flux where boiling was not present or very weak, electric field-induced forced convection helped increase the heat transfer coefficients of CFC-11 and HCFC-123 significantly(4-15 times increase). However, at higher heat flux, nucleate boiling of CFC-11 which is a highly dielectric fluid, was not affected significantly by the application of electric field. In contrast to CFC-11, even at high heat flux, nucleate boiling of CFC-11 which has a relatively larger electric conductivity than CFC-11, was vigorously increased up to 2-4 times. The additional power required to apply the electric field was 1-2% of the total power consumption by the heater. The increase in overall heat transfer coefficient of evaporators with HCFC -123 was about 40%, suggesting a considerable reduction in evaporator size with EHD technique.

• Journal of Mechanical Science and Technology
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• 제20권5호
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• pp.692-709
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• 2006

Nucleate pool boiling experiments with constant wall temperature were performed using pure R1l3 for subcooled, saturated, and superheated pool conditions. A microscale heater array and Wheatstone bridge circuits were used to maintain the constant wall temperature and to measure the instantaneous heat flow rate accurately with high temporal and spatial resolutions. Images of bubble growth were taken at 5,000 frames per second using a high-speed CCD camera synchronized with the heat flow rate measurements. The bubble geometry was obtained from the captured bubble images. The effect of the pool conditions on the bubble growth behavior was analyzed using dimensionless parameters for the initial and thermal growth regions. The effect of the pool conditions on the heat flow rate behavior was also examined. This study will provide good experimental data with precise constant wall temperature boundary condition for such works.

• 한국식품영양과학회지
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• 제21권1호
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• pp.9-16
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• 1992

This study was carried out to evaluate the effect of Acanthopanacis Cortex boiling extract solutions on the fat accumulation in the obese rats induced by the oral high fat administration for six weeks. Total cholesterol, neutral fat and adipose acid of ACR groups were lower than the control group. During the feeding experiment, LDL and VLDL were increased while HDL was decreased in all groups. Insulin and cortisol were higher than the control group, due to the fat accumulation. Based on the above results, it was shown that it is possible to improve fat accumulation induced by high fat dietary through using the oral administration of Acanthopanacis Cortex boiling extract solutions.