• Journal of Sericultural and Entomological Science
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• v.17 no.2
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• pp.171-173
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• 1975

This experiment was conducted to study the reasonable deguming method of cocoon on the Boss silk making. The results obtained are as follows： 1. Reasonable deguming method of cocoon on the floss silk making was observed to be about 0.75％ Na$_2$SiO$_3$, 2％ NaCO$_3$ solution during 40 minutes boiling Process. 2. Treatment 6 increased qualities of floss silk and hand spun silk as compared with the other conventional method.

• 한국전산유체공학회:학술대회논문집
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• 2007.10a
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• pp.243-248
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• 2007

A three-dimensional (3D) unstructured hydrodynamic solver for transient two-phase flows has been developed. A two-fluid three-field model was adopted for the two-phase flows. The three fields represent a continuous liquid, an entrained liquid, and a vapour field. The hydrodynamic solver is for the 3D component of a nuclear system code and the component-scale analysis tools for transient two-phase flows. The finite volume method and unstructured grid are adopted, which are useful for the flows in a complicated geometry. The semi-implicit ICE (Implicit Continuous-fluid Eulerian) numerical scheme has been adapted to the unstructured non-staggered grid. This paper presents the numerical method and the preliminary results of the calculations. The results show that the numerical scheme is robust and predicts the phase change and the flow transitions due to boiling and flashing problems well.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.675-682
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• 2005

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, $25{\pm}1^{\circ}C$ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.11 no.1
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• pp.125-132
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• 1999

Studies are being done to replace conventional refrigerants with alternatives that have low or no ozone depletion and greenhouse warming Potentials, yet possess appropriate pro perties for a refrigeration cycle. To achieve this goal, a consistent set of thermodynamic properties of the working fluid is required. A common problem with the possible alternative refrigerants is that sufficient experimental data do not exist, thus making it difficult to develp complete equations of state that can predict properties in all regions including the vapor-liquid equilibrium. One solution is the use of the generalized equation of state correlations that can predict thermodynamic properties with a minimum number of characteristic parameters. Characteristic parameters required for the generalized equation of state are, in general, critical temperature, critical pressure, critical volume and normal boiling temperature. In this study, estimation of these characteristic parameters of refrigerants by group contribution method is developed.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.69-79
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• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.8
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• pp.698-706
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• 2004

Heat transfer coefficients of enhanced tubes in a flooded evaporator are measured through Wilson Plot method. And the correlations are proposed to design a flooded evaporators. Overall heat transfer coefficients are composed of the heat transfer coefficients both inside and outside tubes. Usually the experiments have been conducted separately. But there have been many difficulties like setting up the equipments and measuring the wall temperature. Wilson Plot method makes it possible to measure the separated transfer coefficients at the same equipment through experimental skills. So the cost and time can be reduced. And the results are reliable enough to use for design. Heat transfer coefficients inside the tube were able to be correlated uniquely in spite of various outside conditions. Boiling heat transfer of R134a is more dependent on the saturation temperature and much higher than that of R123.

• Korean Journal of Microbiology
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• v.7 no.1
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• pp.41-44
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• 1969

A new method for manufacturing the active seed starter (Korean Kok-Ja) has been studied, designed new method consists of the boiling process of raw wheat material and pure culture process of Rhizopus fungi. The feasibility study for industrialization of these methods have been performed, the liquefying and saccharifying activities were put to analysis and compared with conventional product of Kok-Ja. The isolated strains of mold from raw wht and Kok-Ja were idetified as Rhizopus sp., Aspergillus sp., Aspergillus niger sp., Endomyces sp., and Fungi imperfecii. It is proved that the saccharifying and liquefying activities are much stronger than that of conventional product of Kok-Ja, and the growth of Rhizopus strain in boild what material are vigorous than that of old type Kok-Ja. Then it is considered the newly designed method is effective to manufacturing a fine better Kok-Ja.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.44-50
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• 1994

In order to develop an effective extraction method of sea mustard, five different methods of boiling in 0.5% $Na_{2}EDTA(A)$, in 0.1 N HCI(B), in 0.5% $Na_{2}EDTA$ and 0.1 N HCI(C) and hydrolysis with two different polysaccharides-hydrolyzing enzymes of Celluclast(method D) and Ultrazyme(method E) prior to boiling in 0.5% $Na_{2}EDTA$ and 0.1 N HCI were studied. The highest yields of solids(63.14%) and protein(26.39%) from the extract were obtained by method D. The concentration of amino-N was significantly improved by method C(870 ppm) followed by method D(770 ppm), B(570 ppm) and A(480 ppm) compared to the control(270 ppm). Total free amino acids, mainly alanine, glutamic, and aspartic acids, were greatly increased by methods of A(8.88 mg%), D(4.14 mg%) and E(4.18 mg%) which were $2.5{\sim}5.1$ times higher than those in control(1.71 mg%). The sensory characteristics showed that extract D was significantly low in intensity of fishy odor and high in seaweed taste. Therefore, method D was suggested as the effective extraction method.

• Journal of the Korean Society of Propulsion Engineers
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• v.9 no.3
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• pp.120-126
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• 2005

The method of decreasing the ecological risk for the LRE(Liquid Rocket Engine) test is developed, working on the cryogenic oxidizer and the high-boiling fuel(Kerosene). This Method is based on the study that contains a technical solution method and an accident occurrence range for decreasing of accident probability and damage. This paper contains schematic on the all risk circumstance bring to accident, block-diagram for an accident growth process in case of the propellant leakage, technical solution method and risk reduction evaluation method. It will be used to alternative method for the risk reduction of complex technical systems.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.28 no.8 s.227
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• pp.996-1003
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• 2004

The bubble motion during nucleate boiling in a microchannel is investigated by numerically solving the equations governing conservation of mass, momentum and energy in the liquid and vapor phases. The liquid-vapor interface is tracked by a level set method which is modified to include the effects of phase change at the interface and contact angle at the wall. Also, the evaporative heat flux from the thin liquid film that forms underneath a growing bubble attached to the wall is incorporated in the analysis. Based on the numerical results, the effects of channel size, contact angle, wall superheat and waiting period on the bubble growth and heat transfer in a microchannel are quantified.