• Journal of Korean Society of Disaster and Security
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• v.10 no.1
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• pp.11-17
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• 2017

The case study on ground subsidence was conducted and the cause of ground subsidence was evaluated, main cause were insufficient site exploration, inaccurate strength parameters, defective temporary wall, insufficient reaction for boiling and heaving, excessive excavation and so on. Risk factors during excavation were identified from the cause of ground subsidence and risk factors were site exploration, selecting excavation method, structure analysis, measurement plan, excavation method construction, underground water level change, natural disaster and construction management. The survey of the experts on risk factors identified was conducted to evaluate the importance of risk factors, and confidence analysis was performed to evaluate the significance level between survey result and survey respondent using Chi-square Test.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.480-485
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• 1987

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.

• Korean Journal of Materials Research
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• v.20 no.2
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• pp.97-103
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• 2010

In this study, a new, relatively simple fabrication method for forming a mesoporous $Al(OH)_3$ film on Al substrates was demonstrated. This method, i.e., alkali surface modification, was simply comprised of dipping the substrate in a $5\times10^{-3}$ M NaOH solution at $80^{\circ}C$ for one minute and then immersing it in boiling water for 30 minutes. After alkali surface modification, a mesoporous $Al(OH)_3$ film was formed on the Al substrate, and its chemical state and crystal structure were confirmed by XPS and TEM. According to the results of the XPS analysis, the flake-like morphology after the alkali surface modification was mainly composed of $Al(OH)_3$, with a small amount of $Al_2O_3$. The mesoporous $Al(OH)_3$ layer was composed of three regions: an amorphousrich region, a region of mixed amorphous and crystal domains, and a crystalline-rich region near the $Al(OH)_3$ layer surface. It was confirmed that the stabilization process in the alkali surface modification strongly influenced the crystallization of the mesoporous $Al(OH)_3$ layer.

• Applied Biological Chemistry
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• v.29 no.3
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• pp.241-247
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• 1986

The relationship between rice and the fluid during cooking was investigated to examine the factors affecting the quality of cooked rice and a new rice cooking method was proposed to improve the unpalatability of aged Milyang 23-long grain rice variety. The changes of heights of rice-bed and the fluid during cooking were measured with a laboratory cooking apparatus made of flat bottomed graduated glass cylinder. Around the boiling, a sudden disappearance of the fluid was observed and then thin film was formed on the rice grains. This film coating was fortified by the addition of 1-2%(w/w) of glutinous rice powder as a film forming agent. The artificial coating on the cooked rice of low quality remarkably improved the gloss, moisture content and shape and the extent of leaching of rice solid into the fluid was reduced with the treatment.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.207-211
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• 1976

Treated with various methods, body muscle of squid was cross section, stained by Van Gieson staining method, and observed microscopically to study on the state of thin layer of skin separated from meat. Results obtained were summarized as follows : 1. By general hot spring treatment were 1st. 2nd. and 3rd. layers of skin removed from squid muscle but 4th. not. 2. By boiling treatment was tissue of muscle fibre fissured largely toward the muscle fibre. 3. Sodium acetate treatment was superior to sodium nitrate, sodium sulfate and sodium tartrate treatment in the effect that the skin was separated from meat. Especially, concentrate solution of sodium acetate had the most excellent effect in the chemical reagent treatment. 4. By proteolytic enzyme treatment were 1st. 2nd. 3rd. and 4th. layers of skin removed all from squid muscle and the boundary fibre between skin and meat swelled in particular. 5. Two kinds of skin removing method, proteolytic enzyme treatment and sodium acetate treatment, were desirable to the actual processing.

• Nuclear Engineering and Technology
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• v.17 no.4
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• pp.247-255
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• 1985

This paper describes a new method for the design of variable structure model-following control systems(VSMFC). This design concept is developed using the theory of variable structure systems (VSS) and slide mode. The new results are presented on the sliding control methodology to achieve accurate tracking for a class of nonlinear, multi-input multi-output(MIMO), time varying systems in the presence of parameter variations. The design requires little computational effort. The dynamic response is insensitive to parameter variations. The feasibility and the advantages of the method are illustrated by applying it to a 1000 MWe boiling water reactor(BWR). The control is studied in the range of 85%∼90% of rated power for load-following control. A set of 12 nonlinear differential equations is used to simulate the total plant. A 6-th 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.

• Nuclear Engineering and Technology
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• v.21 no.2
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• pp.73-88
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• 1989

Ten methods of the total two-phase pressure drop prediction based on five existing models and correlations have been examined for their accuracy and applicability to pressurized water reactor conditions. These methods were tested against 209 experimental data of local and bulk boiling conditions : Each correlations were evaluated for different ranges of pressure, mass velocity and Quality, and best performing models were identified for each data subsets. A computer code entitled 'K-TWOPD' has been developed to calculate the total two-phase pressure drop using the best performing existing correlations for a specific property range and a correction factor to compensate for the predicted error of the selected correlations. Assessment of this code shows that the present method fits all the available data within $\pm$11% at a 95% confidence level compared with $\pm$25%, for the existing correlations.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.267-272
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• 1981

The qualities of ginseng leaf teas prepared by six different processing methods were evaluated to develop the leaf tea. The leaf tea prepared by fermentation at $30^{\circ}C$ showed the highest in the ratio of 30 min water extracts to the total extractable matters. This ratio was followed in decreasing order by the heat dried tea and the one fermented at $25^{\circ}C$. The yellow, orange and red color intensities of water extracts were the highest in the tea prepared by toasting method followed by teas fermented at $30^{\circ}C\:and\:25^{\circ}C$. The amount of saponins extracted with boiling water was the highest in the tea fermented at $30^{\circ}C$ among teas investigated. This tea was also most acceptable in sensory evaluation by the flavour profile method.

• Nuclear Engineering and Technology
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• v.50 no.2
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• pp.246-252
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• 2018

A series of simulated reactivity-initiated accident (RIA) tests on irradiated fully recrystallized boiling water reactor Zircaloy-2 cladding has been performed by means of the expansion-due-to-compression (EDC) test method. The EDC method reproduces fuel pellet-clad mechanical interaction (PCMI) conditions for the cladding during RIA transients with respect to temperature and loading rates by out-of-pile mechanical testing. The tested materials had a large variation in burnup and hydrogen content (up to 907 wppm). The results of the EDC tests showed variation in the PCMI resistance of claddings with similar burnup and hydrogen content, making it difficult to clearly identify ductile-to-brittle transition temperatures. The EDC-tested samples of the present and previous work were investigated by light optical and scanning electron microscopy to study the influence of factors such as azimuthal variation of the Zr-hydrides and the presence of hydride rims and radially oriented hydrides. Two main characteristics were identified in samples with low ductility with respect to hydrogen content and test temperature: hydride rims and radial hydrides at the cladding outer surface. Crack propagation and failure modes were also studied, showing two general modes of crack propagation depending on distribution and amount of radially oriented hydrides. It was concluded that the PCMI resistance of irradiated cladding under normal conditions with homogenously distributed circumferential hydrides is high, with good margin to the RIA failure limits. To further improve safety, focus should be on conditions causing nonfavorable hydride distribution, such as hydride reorientation and formation of hydride blisters at the cladding outer surface.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.540-546
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• 2022

This study aimed to determine the changes in the vitamin B₅ content of raw and cooked vegetables. The nineteen vegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B₅ was quantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection (200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B₅ measurement method used in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bitter melon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B₅ content (0.671 mg/100 g) among the samples. All cooked vegetables showed lower vitamin B₅ content compared to the raw samples. The true retention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate that vitamin B₅ is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retaining vitamin B₅. The true retention of vitamin B₅ in the samples markedly depends on the cooking method and food matrix. These results can be used as important basic data for nutritional evaluation of meals.