• The Korean Journal of Food And Nutrition
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• v.1 no.1
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• pp.7-12
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• 1988

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5$^{\circ}C$, 1$0^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in methionine compound of roasting were decreased than raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at 5$^{\circ}C$ 3. When the boiling in the water, methionine compound was decreased than roasting to compare with raw material 4. By the results of this study, one of the best cooking method is roasting, because of the change in methionine compound of roasting is slightly decrease.

• Proceedings of the Korean Nuclear Society Conference
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• 1997.05a
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• pp.409-414
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• 1997

Reflood model in RELAP5/MOD3.1 are modified to improve the unrealistic prediction results of the model. In the new method, the modified Zuber pool boiling critical heat flux (CHF) correlation is adopted. The reflood drop size is characterized by the use of We=1.5 and the minimum drop size of 0.0007 m for $p^{*}\;{\leq}\;0.025$. To describe the wall to vapor heat transfer at low pressure and low flow condition, the Webb-Chen correlation is utilized . The suggested method has been verified through the simulations of the Lehigh University rod bundle reflood tests. Through sensitivity study it is shown that the effect of drag coefficients is dominant in the reflood model. It is proved that the present modifications result in much more improved quench behavior and accurate wan and vapor temperature predictions.

• Microbiology and Biotechnology Letters
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• v.25 no.2
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• pp.183-188
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• 1997

Antimicrobial activity of various extracts of Xanthium strumarium L. was tested against 25 strains of bacteria, yeast and fungus. The crude ethylacetate extract exhibited strong growth inhibition to the tested strains with the exception of partial Gram-negative bacteria. The property of antimicrobial compound was very stable under heat treatment at $120^{\circ}C$, but it was unstable in acid (pH 3.0) and alkali (pH 10.0) treatment. The antimicrobial compounds were purified by boiling water extraction, ethylacetate extraction, charcoal column chromatography, silica gel column chro- matography and reverse phase HPLC. The purified compound A and B were detected in a single peak (each above 98% purity) through the HPLC analysis. The compound A and B showed a strong growth inhibition against Gram-negative and positive bacteria in the agar diffusion method. When tested by the FDA method using the esterase, compound A mainly inhibited the growth of bacteria and compound B showed the growth inhibition of both bacteria and yeasts.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.47-52
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• 1981

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of $5^{\circ}C$, $10^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in Methionine compound of Roasting were deceased than Raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at $5^{\circ}C$. 3. when the Boiling in the water, Methoinine compound was decreased than Roasting to compare with Raw material 4. By the results of this study, one of the best cooking method is Roasting, Because of the change I Methionine compound of Roasting is slightly decrease.

• Proceedings of the KIEE Conference
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• 1984.07a
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• pp.92-95
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• 1984

This paper describes a general method for the design of variable structure Model-Following Control systems (VSMFC). This design concept is developed using the theory of variable structure systems and slide mode. The feasibility and the advantages of the method are illustrated by applying it to a 1000 MWe Boiling Water Reactor. The control is studied in the range of 85 - 90 % of rated power for load-following control. A set of 12 nonlinear differential eq. are used to simulate the total plant. A 6th order linear model has been developed from these equations at 85% of rated power. The obtained controller is shown by simulations to be able to compensate for a plant parameter variation over a wide power range.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.38-49
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• 1987

This study was designed for the standard formulation of SULNONGTANG cooking method, I have performed a sensory evaluation and physical properties of conventional SULNONGTANG and Market SULNONGTANG. The results were as follows : 1. In case of conventional method, in term of the addition of ingredients, to maintain optimal nutrition and to achieve good appearance and taste from sliced meat (Pyoun Yuk) of the beef's head, brisket, tongue ana breast, the followings are recommended cooking methods 1) For beef's leg bones, lead, knee bones and tripe, it is reasonable to addition from the beginning and to boil them for 12~18 hours. 2) Sliced meat from the head should be prepared after 4 hours boiling. 3) Brisket, tongue and breast should be added 2 hours before cooking is finished. 2. In Market SULNONGTANG, taste was poorer than that of conventional SULNONGTANG. When the head is added to Market SULNONGTANG, taste was more desirable than those added hooves or knee bones.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.131-148
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• 1999

Cheju's local foods are various but Island being geographically surrounded by water, sea-foods play a greater part in the diet that is quite different from the mainland Most of dishes are prepared from local foods and the marine products. That traditional food that have been developed through the lifestyle are now becoming the great interest to both foreign and domestic guests. In this research, we have concluded that developing a cheju's traditional food manu and local manu cooking method. 1. Improvement of cooking method. - development of cheju's traditional Food material and spice. 2. Use not raw fish - boiling, grilling, frying 3. Improvement of cheju's local Food's name. 4. Use the only Boneless fish. 5. taste reformation of Fermentation Food - Masking the TMA etc. 6. Use the many Spice in local food.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.97-97
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• 2013

The exterior structures of natural organisms have continuously evolved by controlling wettability, such as the Namib Desert beetle, whose back has hydrophilic/hydrophobic contrast for water harvesting by mist condensation in dry desert environments, and some plant leaves that have hierarchical micro/nanostructures to collect or repel liquid water. In this work, we have provided a method for wettability contrast on metals by both nano-flake or needle patterns and tuning of the surface energy. Metals including steel alloys and aluminum were provided with hierarchical micro/nanostructures of metaloxides induced by fluorination and a subsequent catalytic reaction of fluorine ions on metal surfaces in water with various ranges from room to boiling temperature of water. Then, a hydrophobic material was deposited on the structured surfaces, rendering superhydrophobicity. Plasma oxidization induces the formation of superhydrophilic surfaces on selective regions surrounded by superhydrophobic surfaces. We show that wettability contrast surfaces align liquid water within patterned hydrophilic regions during the condensation process. Furthermore, this method could have a greater potential to align other liquids or living cells.

• Clean Technology
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• v.24 no.1
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• pp.15-20
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• 2018

Hexafluoropropyleneoxide ($C_3F_6O$, HFPO) is highly expensive and it may be used as a raw material for the synthesis of various fluorine based compounds. Currently, extractive distillation method has gained considerable attention to collect the HFPO from a mixture of HFPO / hexafluoropropylene ($C_3F_6$, HFP). Optimized operating conditions are studied using a theoretical method for the extraction process. Among available solvents for the purification process, the use of 1,1-dichloro-1-fluoroethane exhibits a high purity of HFPO as a top product and minimize the required heat duty. Since the boiling point of the solvent increases as the pressure in the column increases, the enhanced extractive capability of the solvent led to the high purity of HFPO at the high pressure.