• International Journal of Automotive Technology
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• v.7 no.4
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• pp.391-397
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• 2006

The soot yield has been studied by a premixed propane-oxygen-inert gas combustion in a specially designed disk-type constant-volume combustion chamber to investigate the effect of pressure, temperature and turbulence on soot formation. Premixtures are simultaneously ignited by eight spark plugs located on the circumference of chamber at 45 degrees intervals in order to observe the soot formation under high temperature and high pressure. The eight converged flames compress the end gases to a high pressure. The laser schlieren and direct flame photographs with observation area of 10 mm in diameter are taken to examine the behaviors of flame front and gas flow in laminar and turbulent combustion. The soot volume fraction in the chamber center during the final stage of combustion at the highest pressure is measured by the in-situ laser extinction technique and simultaneously the corresponding burnt gas temperature by the two-color pyrometry method. The changes of pressure and temperature during soot formation are controlled by varying the initial charging pressure and the volume fraction of inert gas compositions, respectively. It is found that the soot yield increases with dropping the temperature and raising the pressure at a constant equivalence ratio, and the soot yield in turbulent combustion decreases as compared with that in laminar combustion because the burnt gas temperature increases with the drop of heat loss for laminar combustion.

• Korean Membrane Journal
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• v.9 no.1
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• pp.34-42
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• 2007

A perovskite-type ($La_{0.6}Sr_{0.4}Ti_{0.2}Fe_{0.8}O_{3-{\delta}}$) dense ceramic membrane was prepared by polymerized complex method, using citric acid as a chelating agent and ethylene glycol as an organic stabilizer. Effect of Ti addition on lanthanum-strontium ferrite mixed conductor was investigated by evaluating the thermal expansion coefficient, the oxygen flux, the electrical conductivity, and the phase stability. The thermal expansion coefficient in air was $21.19\;{\times}\;10^{-6}/K$ at 473 to 1,223 K. At the oxygen partial pressure of 0.21 atm ($20%\;O_2$), the electrical conductivity increased with temperature and then decreased after 973 K. The decrement in electrical conductivity at high temperatures was explained by a loss of the lattice oxygen. The oxygen flux increased with temperature and was $0.17\;mL/cm^2{\cdot}min$ at 1,223 K. From the temperature-dependent oxygen flux data, the activation energy of oxygen ion conduction was calculated and was 80.5 kJ/mol at 1,073 to 1,223 K. Also, the Ti-added lanthanum-strontium ferrite mixed conductor was structurally and chemically stable after 450 hours long-term test at 1,173 K.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.05a
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• pp.129-132
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• 2008

The generally six-port phase correlator is comprised of a wilkinson power divider and three $90^{\circ}$ hybrid coupler, got bandwidth performance of less than 10%. in this paper, the six-port phase correlator using two section power divider has 33% bandwidth and external matching hybrid coupler has 15% bandwidth was designed with the center frequency of 2.5GHz. Analysis of the simulation result indicates that RF port and LO port got frequency bandwidth of 13%. Insert loss performance of fabricated six-port phase correlator is incremented, but bandwidth resembles simulation result. And phase tolerance within bandwidth is less than $90^{\circ}$.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.396-401
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• 2008

Effects of replacing pork backfat with a combination (ICM) of isolated soy protein (ISP), carrageenan, and maltodextrin, or with ICM +olive oil, on the quality characteristics of sausages were investigated. Both treatments had lower fat content (p<0.05), but higher protein and moisture contents than the control (p<0.05). The fat content of low-fat sausage containing the ICM was increased on day 30 compared to day 1 and 15 (p<0.05), and that of ICM+olive oil was increased after day 15. The water holding capacity of ICM was lower than the control through day 30 (p<0.05). The ICM+olive oil had a lower cooking loss than ICM on day 1 and 15 (p<0.05). On day 1, the ICM had lower lightness and higher redness values than the control (p<0.05), and the ICM+olive oil had a higher yellowness value than the control and ICM (p<0.05). Both treatments presented higher hardness, cohesiveness, gumminess, and chewiness values than the control (p<0.05). The lipid oxidation values of both treatments were lower than the control on day 15 and 30 (p<0.05), and those were affected by the addition of olive oil. The ICM was rated higher for sensory color and overall acceptability than the ICM+olive oil (p<0.05).

• The Journal of Engineering Geology
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• v.19 no.4
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• pp.493-499
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• 2009

Recently, the construction of Concrete Faced Rockfill Dam (CFRD) is increasing because rock material resources are plenty in Korea. Bedding zone in the CFRD is necessary enough bearing capacity to support the concrete face slab uniformly and enough impermeability to prevent the loss of fine soils in case of leakage from the concrete slab face. Therefore, cut-off the water leakage in bedding zone securely is the key factor influencing the safety of CFRD. Tested materials satisfied with the specification of particle size distribution at the Bedding Zone area are chosen for conducting permeability tests, which are done to evaluate the property of cut off the materials. Based on the test results, the effects of cut off the materials are investigated by considering the coefficient of permeability, the soil particle distribution, and the dry unit weight. Especially, the relationships between coefficient of permeability with effective size(D10), dry unit weight, and weight passing percent the No.4 sieve are suggested, and also the variation of coefficient of permeability with time are proposed.

• Agricultural and Biosystems Engineering
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• v.4 no.2
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• pp.58-65
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• 2003

An understanding of the cooling requirements of horticultural commodities begins with adequate knowledge of their biological responses. All fresh horticultural products are living organisms, carrying on the many biological processes that are essential to the maintenance of life. The pre-cooling is essential technique for the construction of cold chain system, which is necessary to maintain marketing quality of fresh produces during the transportation and distribution. The purpose of this study is to develop the pressure cooling tunnel using conveyer for the reduction of labor and improvement of pre-cooling efficiency. Performance of developed facility was tested for the strawberries, tomatoes and Chinese cabbages. Cooling ratio as a result of pre-cooling efficiency was 1.57, 1.56 and 1.32 for strawberries, tomatoes, and Chinese cabbages respectively. Cooling ratio decreased with increasing the distance of heat conduction from surface to center. The cooling ratio of Chinese cabbages was lower than that of fruit because of its head and leaf. In aspect of cooling uniformity, there was no significant difference of final temperature among inlet, outlet and middle layers of cold air in fresh produces. After pre-cooling treatment, quality changes were measured for the weight loss, Vit. C content, and titratable acidity. The quality of pre-cooling treatment was better than that of non-treatment and was kept on well during long-term storage.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.6
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• pp.639-646
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• 2012

The characteristics of autoignited lifted flames in laminar jets of carbon monoxide/hydrogen fuels have been investigated experimentally in heated coflow air. In result, as the jet velocity increased, the blowoff was directly occurred from the nozzle-attached flame without experiencing a stabilized lifted flame, in the non-autoignited regime. In the autoignited regime, the autoignited lifted flame of carbon monoxide diluted by nitrogen was affected by the water vapor content in the compressed air oxidizer, as evidenced by the variation of the ignition delay time estimated by numerical calculation. In particular, in the autoignition regime at low temperatures with added hydrogen, the liftoff height of the autoignited lifted flames decreased and then increased as the jet velocity increased. Based on the mechanism in which the autoignited laminar lifted flame is stabilized by ignition delay time, the liftoff height can be influenced not only by the heat loss, but also by the preferential diffusion between momentum and mass diffusion in fuel jets during the autoignition process.

• Journal of Periodontal and Implant Science
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• v.42 no.3
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• pp.67-72
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• 2012

Purpose: Rheumatoid arthritis (RA) is a chronic multi-systemic disease that causes damage to the bone and connective tissues. This study was conducted in order to accurately measure the correlation between RA and periodontitis, and to obtain an unbiased estimate of the effect of RA on periodontal indices. Methods: In this historical cohort study, which was conducted from February to May 2011 in Hamadan city, Iran, 53 exposed people (with RA) were compared with 53 unexposed people (without RA) in terms of clinical periodontal indices (the outcomes of interest) including 1) plaque index (PI), 2) bleeding on probing (BOP), and 3) clinical attachment loss (CAL). Results: A sample of 106 volunteers were evaluated, 53 rheumatoid versus 53 non-rheumatoid subjects. There was a statistically significant correlation between RA and BOP (P<0.001) and between RA and CAL (P<0.001). However, there was no statistically significant correlation between RA and any of the periodontal indices. No correlation was seen between gender and any of the indices either. There was a strong positive correlation between age and all three periodontal indices (P<0.001). Conclusions: The present study indicated a potential effect of RA on periodontal indices. However, much more evidence based on a prospective cohort study is needed to support the cause and effect relationship between RA and periodontal indices.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.24 no.3
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• pp.239-246
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• 2013

In this paper, a dual-band on-body antenna operating at MICS and ISM band for a wireless medical repeater system is proposed and the antenna performance including the human body effect is investigated. The designed dual-band antenna is comprised of a top patch for ISM band and bottom patch for MICS band. Simulation and measurement was carried out in order to analyze the effects of human body on antenna performance considering real use. The proposed antenna has required impedance bandwidth enough to cover both MICS and ISM bands. The measured peak gains were -12.47 dBi and 1.71 dBi at the each center frequency of MICS and ISM bands, respectively. Furthermore, the antenna has the maximum radiation directed toward the inside of the human body in the MICS band and directed toward the outside in the ISM band. In addition, the return loss property of the antenna is insensitive to human body effects so that the proposed antenna is well suited for the on-body wireless medical repeater system.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.369-376
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• 2016

This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.