• Proceedings of the Korean Vacuum Society Conference
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• 2001.02a
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• pp.160-160
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• 2001

• Journal of Advanced Navigation Technology
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• v.18 no.5
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• pp.445-454
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• 2014

In this paper, we introduce measures designed content for RTCA DO-160 F, Section 22 tests performed to verify the effects of indirect lightning and testing process of the test was carried out in the multi-purpose display certification process. This is referred to as indirect effects of lightning capability of an aircraft having electrical electronic equipment failure or damage to bring lightning induced voltages. In order to protect the avionics from lightning indirect effects of these aircraft are analyzing the effects of lightning strikes on aircraft and aircraft systems and interior design needs protection against the threat on their part. In this paper, we introduce RTCA DO-160 F, component selection process according to Section 22 category selection method and the selected level for determining the level of such measures for protection against lightning of multipurpose display for this aircraft. It also introduces the actual test process to confirm that the designed effectiveness of the selected part. We expect a good example of the lightning planned for future development of measures designed avionics through each step of the process introduced this.

• Journal of Aerospace System Engineering
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• v.17 no.6
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• pp.35-45
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• 2023

In this paper, we analyze the influence of indirect lightning strikes based on the structure of shielded cables used in an aircraft and propose a cable structure to enhance shielding effectiveness. Cables in an aircraft account for the largest proportion among components and play a crucial role in connecting aircraft frames and electronic devices; thus, making them highly influential. In particular, indirect lightning strike noise can lead to malfunctions and cause damage in aircraft electronic equipment, making the utilization of shielded cables essential for mitigating damage caused by indirect lightning strike noise. We conducted an analysis of the impact of indirect lightning strikes on aircraft shielded cables considering factors, such as the presence of shielding layers, core, and insulation in the cable structure. Furthermore, we validated our findings through simulations and experiments by applying the internationally recognized standard for indirect lightning, RTCA DO-160G Sec. 22.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1747-1752
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• 2012

This study investigated the physiochemical characteristics of Xanthoceras sorbifolia seed oil. Xanthoceras sorbifolia seed oil was extracted by supercritical fluid extraction (420 atm, $50^{\circ}C$), hexane extraction and heat-pressed extraction ($160^{\circ}C$, $180^{\circ}C$). Acid values and peroxide values were evaluated, as well as the degree of lipid oxidation. The heat-pressed ($160^{\circ}C$) extraction gave a $53.5{\pm}2.5%$ higher yield of oil, compared with the other extraction methods. The acid values from the super critical fluid extraction were the highest, while peroxide values were highest from the heat-pressed extraction at $160^{\circ}C$ (3.10 meq/kg). The contents of linolenic acid and oleic acid were 38.63~41.13% and 26.29~26.85%, respectively. Contents of stigmasterol and ${\beta}$-sitosterol were 6.01~6.49 mg/100 g and 58.19~59.85 mg/100 g, respectively. These results indicate that Xanthoceras sorbifolia seed oil can possibly serve as new edible oils.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.3
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• pp.399-405
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• 2011

In a desalination technology using RO membranes, chemical cleaning makes damage for membrane surface and membrane life be shortened. In this research cleaning technology using direct osmosis (DO) was introduced to apply it under the condition of high pH and high concentration of feed. When the high concentration of feed is injected to the concentrate side after release of operating pressure, then backward flow occurred from treated water toward concentrated for osmotic pressure. This flow reduces fouling on the membrane surface. Namely, flux of DO was monitored under pH 3, 5, 10 and 12 conditions at feed concentrations of NaCl 40,000 mg/L, 120,000 mg/L and 160,000 mg/L. As a result, DO flux in pH 12 increased about 21% than pH 3. DO cleaning was performed under the concentrate NaCl 160,000 mg/L of pH 12 during 20 minutes. Three kinds of synthetic feed water were used as concentrates. They consisted of organic, inorganic and seawater; chemicals of SiO2 (200 mg/L), humic acid (50 mg/L) sodium alginate (50 mg/L) and seawater. As a result, fluxes were recovered to 17% in organic fouling, 15% in inorganic fouling and 14% of seawater fouling after cleaning using DO under the condition of concentrate NaCl 160,000 mg/L of pH 12.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.1
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• pp.32-39
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• 2017

This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, ${\beta}-glucan$ content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and $200^{\circ}C$. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at $200^{\circ}C$. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from $0^{\circ}C$ to $160^{\circ}C$, but then increased sharply at $200^{\circ}C$. As expected, the ${\beta}-glucan$ content of HO was higher than that of DO. The ${\beta}-glucan$ content of HO was decreased at $80^{\circ}C$, but increased from $120^{\circ}C$ to $200^{\circ}C$. In contrast, the ${\beta}-glucan$ of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at $0^{\circ}C$ and $120^{\circ}C$ and at $160^{\circ}C$ and $200^{\circ}C$ (p<0.05). Our collective results, including those for particle size, MDA, protein, ${\beta}-glucan$ content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately $160^{\circ}C$ for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.04a
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• pp.160-161
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• 2005

• KOREAN POULTRY JOURNAL
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• v.53 no.12
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• pp.158-160
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• 2021

• Proceedings of the Korean Nuclear Society Conference
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• 1999.05a
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• pp.160-160
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• 1999

• Proceedings of the Zoological Society Korea Conference
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• 1997.10b
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• pp.160.1-160
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• 1997

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