• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.26 no.7
• /
• pp.951-958
• /
• 2002

Rapid expansion of a moist air or a stream through a supersonic nozzle often leads to non-equilibrium condensation shock wave, causing a considerable energy loss in flow field. Depending on amount of latent heat released due to non-equilibrium condensation, the flow is highly unstable or a periodical oscillation accompanying the condensation shock wave in the nozzle. The unsteadiness of the condensation shock wave is always associated with several kinds of instabilities as well as noise and vibration of flow devices. In the current study, a passive control technique using a porous wall with a plenum cavity underneath is applied for the purpose of alleviation of the condensation shock oscillations in a transonic nozzle. A droplet growth equation is coupled with two-dimensional Navier-Stokes equation system. Computations are carried out using a third-order MUSCL type TVD finite-difference scheme with a second-order fractional time step. An experiment using an indraft wind tunnel is made to validate the present computational results. The results show that the oscillations of the condensation shock wave are completely suppressed by the current passive control method.

• The Journal of Korean Medicine
• /
• v.20 no.2
• /
• pp.187-197
• /
• 1999

To assess the usefulness of tongue inspection for evaluating the Pattern identification in oriental medicine, we observed stroke patient's tongue and tongue coat and compared it with Pattern identification. The test group was composed of 85 acute stroke stage patients(within 72 hours of onset). Subjects were randomly selected from stroke patients admitted in the KyungHee University, Hospital of Oriental Medicine from December 1 1998 to June 30 1999. We took pictures of patient's tongue and tongue coat within 72hours from onset and checked Pattern identification at the same time. Tongues colored pale rose or red greatly outnumbered other colors. Tongue shape tended to be prickly or fissured, and tongue condition tended to be unflexible or deviated. Regarding tongue coat color, there were great amounts of yellow or clark yellow tongue coats, which were moist, thick or greasy in substance. The red tongue was significantly related to Fire-heat and deficiency of Yin syndrome, while faint white tongue to Damp syndrome(P=0.006). In terms of tongue coat, thin coat was related to Wind and Fire-heat syndromes, thick coat to Damp and Blood stasis syndrome, respectively (P=0.002). In conclusion, we thought that tongue inspection could be a useful Oriental medicine diagnosis in stroke.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.5
• /
• pp.455-467
• /
• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

• Korean journal of food and cookery science
• /
• v.29 no.3
• /
• pp.257-265
• /
• 2013

The purpose of this study was to understand the characteristics of senior consumers' food-related lifestyle and to investigate their demand for menu development of senior' friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.161-165
• /
• 2008

The trypsin inhibitor activities (TIA) of various potato cultivars were evaluated by measuring the inhibition of trypsin inhibitor activity using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. The TIA values of 5 potato cultivars (1.99 to 2.88 mg/g) were significantly different among cultivars (p<0.05). When the TIA values of commercially processed potatoes were determined, no TIA was detected. During cooking, the $IT_{50}$ (time required to reach 50% inhibition of TIA) values were decreased as heating temperature and time increased. The ITso of moist heating was estimated to be 0.34 min at $100^{\circ}C$, whereas for deep-fat frying the $IT_{50}$ was 0.13 min at $180^{\circ}C$ and 5.28 min for oven baking at $100^{\circ}C$. The $IT_{50}$ value of microwave cooking was 0.194 min at medium heat, and which was similar to that of pressure cooking at $120^{\circ}C$ (0.185 min). Moreover, there was a negative relationship between temperature (${\geq}80^{\circ}C$) and $IT_{50}$ values ($R^2=0.99$, p<0.01). The TIA of potato was completely inactivated by moist heating at $100^{\circ}C$ within 5 min, whereas the pressure cooking at $120^{\circ}C$ and deep-fat frying at $180^{\circ}C$ within 60 and 30 sec, respectively. Based on our results, deep-fat frying is the most effective cooking method to reduce TIA in potatoes.

• Journal of the Korea Concrete Institute
• /
• v.26 no.3
• /
• pp.287-297
• /
• 2014

Heat of hydration of mass concrete is one of the most important factors that significantly affect structural quality and construction period. Therefore, appropriate methods to control heat of hydration are essential technologies for mass concrete construction. In this study, probability of thermal cracking was checked by thermal analysis prior to the construction of a turbine foundation in a domestic power plant. Subsequently, changes of concrete mix proportion and an effective curing method were proposed to control heat of hydration of mass concrete structures. Concrete manufactured by slag cement was proposed instead of concrete produced by ordinary Portland cement, and an automated curing method was proposed to improve the curing method using typical moist curing with blanket. The automated curing method maintains the temperature difference between center and surface of concrete below a setting value by temperature monitoring. Concrete with slag cement was used for actual construction. One of two identical turbine foundations was cured by an insulated curing method, and the other was cured by the automated curing method to compare the curing methods. And then, the effects of control of heat of hydration were evaluated based on temperature/strain monitoring and crack investigations.

• Journal of the Korean Burn Society
• /
• v.21 no.1
• /
• pp.17-21
• /
• 2018

Purpose: This study aimed to evaluate the thermal protective function of firefighter clothes and gloves through real scale fire simulations. Methods: Firstly, the fire simulation by real scale flame was performed for firefighter clothes. A manikin equipped with firefighter clothes was directly exposed to flames which energy average is 84 Kw/m². for 22 seconds. Heat flux gauges attached on the body measured surface temperature elevation. Secondly, we also performed the other fire simulation by hot plate exposure to firefighter gloves. Firefighter gloves with heat flux gauges exposed hot plate which temperature is 300℃ in both dry and moist conditions. Primary outcome was surface temperature change of manikin body (first simulation) and hand (second simulation) over times. Results: In the first flame simulation, the surface temperature of face and shoulders elevated more rapidly comparing with the other body surface area when initial period of flame shutter open. After 18sec of shutter open, the surface temperature of upper trunk elevated rapildy. After shutter closure, high surface temperature kept continuously on right side of face and left shoulder. In the second hot plate simulation, fingers and palms showed higher surface temperature than the other areas of hands in the both dry and wet conditions. Conclusion: This study suggests that the real scale flame enables firefighter clothes to lose their heat protective function suddenly after 18 seconds. Additionally, the protective function of firefighter gloves were relatively weaker in the palmar side of fingers than the other parts of hand. There should be additional study for evaluate thermal protection performance of firefighter clothes. And, further effort for reinforce palmar side of fingers of firefighter gloves should be done.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.6 no.2
• /
• pp.87-93
• /
• 2018

The use of high-strength concrete in construction have been increasing steadily. However, high-strength concrete has a low water-binder ratio, and the problems such as cracks due to hydration heat and shrinkage during the hydration process at the early age. Recently, as a method to reduce the shrinkage of concrete, study of internal curing has carried out according to increasing about interest about it. In this study, the effect of compressive strength on the curing condition(drying, moist, water) was investigated by using artificial lightweight aggregate(LWA) in high strength and high volume mortar. As a result of autogenous shrinkage, the effect of shrinkage reduction was enhanced depending on the increasing of LWA replacement. According to the curing condition, the results of compressive strength showed the different trend. The compressive strength has increased on the drying and moisture condition and decreased on the water condition.

• Journal of Korean Medical classics
• /
• v.25 no.2
• /
• pp.125-139
• /
• 2012

Objective : This study began with a recognition of the increase in internal disorders caused by functional impairment of the Spleen-Stomach(脾胃) due to modern dietary culture and environment. Method : Way of studying is select and analysis sentences which is include 'Stomach-Yin(胃陰)', 'Stomach-Jin(胃津)', 'Spleen-Stomach-Yin(脾胃陰)', 'Stomach-Yang(胃陽)', 'Spleen-Stomach-Yang (脾胃陽)' in Imjeungjinamuian(臨證指南醫案), and organize relevant paper. Result & Conclusion : In the history of the Spleen-Stomach Theory(脾胃學說), the theoretical mainstream was focused on On-yang(溫養), which was supplemented with methods of sweeten-cool-moisturize(甘凉濡潤) and communication-descent(通降法) by Ye, Tianshi(葉天士). Ye, Tianshi followed the academic theory of Li, Dongyuan(李東垣), putting emphasis on Stomach-gi(胃氣), along with some unique developments of his own. He specifically argued that the Spleen and Stomach be treated separately, and while accepting the methods of Li Dong-yuan in Spleen treatment, asserted that the Stomach-Yin be treated with medicinals with sweet/plain and sweet/cool/moist(甘平與甘凉濡潤) characteristics, and Stomach-Yang be kept firmly, as to prevent obstruction and reflux, by means of medicinals that communicate the Yang softly(通陽柔劑). As a result, the Yin-Yang(陰陽), Dryness-Dampness(燥濕) and Cold-Heat(寒熱) balance of the Yin-Jang (陰臟), Spleen and the Yang-Bu(陽腑), Stomach, the Stomach-Yin and Stomach-Yang was achieved both theoretically and in treatment by means of both communication and supplementation, adding accuracy to clinical application of the Spleen-Stomach Theory.

• Atmosphere
• /
• v.22 no.2
• /
• pp.209-219
• /
• 2012

Extreme heavy snowfall episodes have been investigated in case of accumulated snowfall amount larger than 50 cm during the past ten years, in order to understand the association of low-level stability with heavy snowfall in the Yeongdong region. In general, the selected 4 events have similar synoptic setting such as the Siberian High extended to East Sea along with the Low passing by the southern Korean Peninsula, eventually inducing easterly in the Yeongdong region. Specifically moist-adiabatically neutral layer has been observed during the heavy snowfall period, which was easily identified using vertical profiles of equivalent potential temperature observed at Sokcho, whereas convective unstable layer has been formed over the East sea due to relatively warm sea surface temperature (SST) about $8{\sim}10^{\circ}C$ and lower temperature around 1~2 km above the surface, obtained from RDAPS. Difference of equivalent potential temperature between 850 hPa and surface as well as difference between air and sea temperatures altogether gradually increased before the snowfall period. Instability-induced moisture supply to the atmosphere from the East sea, being cooled and saturated by the upper cold surge, would make low-level ice cloud, and eventually move inland by the easterly flow. Heavy snowfall will be enhanced in association with low-level convergence by surface friction and upslope wind against Taebaek mountains. This study emphasizes the importance of low level stability in the Yeongdong region using the radiosonde sounding and RDAPS data, which should quantitatively be examined through numerical model as well as heat and moisture supply from the ocean.