• International Journal of Air-Conditioning and Refrigeration
• /
• v.10 no.4
• /
• pp.220-228
• /
• 2002

The cool-down performance after soaking is very important in an automotive air-conditioning system and is considered as a key design variable. Therefore, transient characteristics of each system component are essential to the preliminary design as well as steady-state performance. The objective of this study is to develop a computer simulation model and ostinato theoretically the transient performance of an automotive air-conditioning system. To do that, the mathematical modelling of each component, such as compressor, condenser, receiver/drier, expansion valve, and evaporator, is presented first of all. The basic balance equations about mass and energy are used in modelling. For detailed calculation, condenser and evaporator are divided into many sub-sections. Each sub-section is an elemental volume for modelling. In models of expansion valve and compressor, dynamic behaviors are not considered in this analysis, but the quasisteady state ones are just considered, such as the relation between mass flow rate and pressure drop in expansion device, polytropic process in compressor, etc. Also it is assumed that there are no heat loss and no pressure drop in discharge, liquid, and suction lines. The developed simulation model is validated by comparing with the laboratory test data of an automotive air-conditioning system. The overall time-tracing properties of each component agreed well with those of test data in this case.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2004.11a
• /
• pp.793-796
• /
• 2004

In domestic, various repair materials and method systems to keep up with these reinforced concrete deteriorated due to salt damage, carbonation. chemical decay et. being developed and applied. However, present polymer cement mortar applied to section restoration system cause the problem of long-term working and economica] efficiency. because that is divided into two process of liquid corrosion prevention agent and polymer cement mortar. In this background, accelerated test with due regard to $3\%$ NaCl soaking and autoclave cure was performed to confirm steel bar corrosion prevention properties of polymer cement mortar mixed with corrosion prevention agent of powdered type. In conclusion. we confirmed application possibility and excellency of steel bar corrosion prevention properties of polymer cement mortar mixed with corrosion prevention agent of powdered type comparing general polymer cement mortar applied to section restoration system of present study.

• Korean journal of food and cookery science
• /
• v.5 no.1
• /
• pp.63-67
• /
• 1989

The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at $25^{\circ}C$ in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.

• Journal of the Korean Society of Food Culture
• /
• v.3 no.2
• /
• pp.153-162
• /
• 1988

$D{\acute{o}}ck$ (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as 'Pulvberzed food of grain' $D{\acute{o}}ck$ was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. $D{\acute{o}}ck$ is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of $D{\acute{o}}ck$ is available and its recipe is scientific and reasonable. In this treatise, the Kinds of $D{\acute{o}}ck$ and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. $D{\acute{o}}ck$ was classified as Tcbin $D{\acute{o}}ck$(steamed), Chin $D{\acute{o}}ck$(strikn), Chijin $D{\acute{o}}ck$(fried) and Salmun $D{\acute{o}}ck$(boiled), according to its way of cooking. 2. There were 122 Kinds of $D{\acute{o}}ck$, 57 were Tchin $D{\acute{o}}ck$, 35 Chin $D{\acute{o}}ck$, 20 Chijin $D{\acute{o}}ck$, and 10 Salmun $D{\acute{o}}ck$. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.1
• /
• pp.32-38
• /
• 2002

The characteristics of blown color of Korean traditional soy sauces under different processing conditions were investigated in this research. As for meju type, traditional and modified mejus were used. The samples were produced from four levels of aging time. 0 day, 60 days, 120 days and 180 days in both clay jar and glass jar. Color intensity of soy sauce was probed with different mothods. In terms of colorcharacteristics, the absorbance at 420 nm seemed to reflect the brown color intensity of soy sauces. UV-VIS spectra of the soy sauce with traditional meiu revealed that the absorbance at 235 nm was produced during the soaking period whereas that at 410 nm was created during the aging process and only round in the spectra of soy sauce aged for 180 days. As for the soy sauce with modified meiu, the maximum absorbance was focused at 235 nm which were prepared during soaking period.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.6 no.2
• /
• pp.121-128
• /
• 1996

The optimum conditons were experimentally established for the powder synthesis and sintering of the feed-rods for $LiNbO_3$ crystal growth by a floating zone method. At the lower synthesis temperatures(700, $ 800^{\circ}C$) the minor amounts of $Li_2CO_3$ and $Nb_2O_5$ were present in the synthesized $LiNbO_3$ powder and at the higher temperature the particle size increased which is not favorable for the sintering process for the feed-rods. $LiNbO_3$ powder synthesized at $950^{\circ}C$ for 12 hours was found to be the best because it contains only the$LiNbO_3$ phase with the small particle size and uniform particle size distribution. As the sintering temperature and the soaking time increase, the sintered feed-rods exhibited the higher sintered density and grain growth phenomena. The $LiNbO_3$ feed rods sintering at $1100^{\circ}C$ for 2 hours were found to have the best microstructure for the precursor feed-rods of the floating zone crystal growth because of their higher density, small grain size and uniform particle size distribution. As the sintering temperature and the soaking time increase, the sintered feed-rods exhibited the higher sintered density and grain growth phenomena. The $LiNbO_3$ feed rods sintering at $1100^{\circ}C$ for 2 hours were found to have the best microstructure for the precursor feed-rods of the floating zone crystal growth because of their density, small grain size and uniform grain size distribution.

• Korean Chemical Engineering Research
• /
• v.52 no.1
• /
• pp.45-51
• /
• 2014

This is to study the effects of various pretreatment methods of agricultural residue, corn stover, and to compare the feature and pros and cons of each method including dilute sulfuric acid (DSA), soaking in aqueous ammonia (SAA), and ammonia recycle percolation (ARP). In order to convert corn stover to ethanol, various pretreatments followed by simultaneous saccharification and co-fermentation (SSCF) were tested and evaluated in terms of ethanol yield. With 3%, w/w of glucan loading using ARP-, DSA-, and SAA-treated solids, SSCFs using recombinant E. coli strain (ATCC$^{(R)}$ 55124) with commercial enzymes (15 FPU of Spezyme CP/g-glucan and 30 CBU/g-glucan enzyme loading) were tested. In the SSCF tests, 87, 90, and 78% of theoretical maximum ethanol yield were observed using ARP-, DSA-, and SAA-treated solids, respectively, which were 69, 58, and 74% on the basis of total carbohydrates (glucan + xylan) in the untreated corn stover. Ethanol yield of SAA-treated solid was higher than those of ARP- and DSA-treated solids. In addition, SSCF test using treated solids plus pretreated hydrolysate indicated that the DSA-treated hydrolysate showed the strongest inhibition effect on the KO11 strain, whereas the ARP-treated hydrolysate was found to have the second strongest inhibition effect. Bioconversion scheme using SAA pretreatment and SSCF can make the downstream process simple, which is suggested to produce ethanol economically because utilization of hemicellulose in the hydrolysate is not necessary.

• Korean Journal of Food Science and Technology
• /
• v.10 no.1
• /
• pp.52-56
• /
• 1978

The mechanism of cooking rice was investigated using a japonica type rice variety, Akibare, of 50%, 70% and 90% polishing degrees. The hardness of rice cooked at various cooking temperatures ($90^{\circ}-120^{\circ}C$) was measured with a Texturometer. The cooking rate followed the equation of a first-order reaction. The reaction rate constants were in the increasing order of 50%, 70% and 90% polished rice. The temperature coefficient of the reaction rate constant at cooking temperatures of ($90^{\circ}-100^{\circ}C$) was about 2 in all rice samples. The activation energies of cooking at temperatures below $100^{\circ}C$ and above $100^{\circ}C$ were about 17,000 and 9,000 cal/mole, respectively. The polishing degrees and water soaking time of rice did not affect the activation energy of cooking; however, the lower polishing degrees and shorter soaking increased the cooking time The experimental results suggested that the cooking process of rice comprises two mechanisms: At temperatures below $100^{\circ}C$ the cooking rate is controlled by the reaction rate of rice constituents with water, and at temperatures above $100^{\circ}C$, it is controlled by the rate of diffusion of water through the cooked portion (or layer) toward the interface of uncooked core in which the reaction is occurring.

• Journal of muscle and joint health
• /
• v.5 no.2
• /
• pp.265-285
• /
• 1998

This Qualitative nursing research was made with a hermeneutic phenomenological approach to find out the meaning and nature of human's experience. The purpose of the inquiry is to find out the meaning and to understand the nature of Joint pain's experience of women in the island and to apply the result to nursing practice. The study was guided by Shin Kyung Rim's four step that revised van Manen's method for doing research. The method of inquiry included : turning to interesting phenomenon. inquiring and investigating experience as it was lived rather than as conceptualized ; reflecting and analyzing essential themes which characterize phenomenon ; and describing phenomenon through art and literature. Multiple strategies for data collecting were needed : deep face to face interview ; analysis of joint pain of women's writings ; describing and analysis of examples of the phenomenon in art, literature. Through this process essensial them of the experience was emerged : Misery that I would like to cut off my body, Sea wind soaking deeply into the bones, Dull pain from the postpartum cold wind, The another suffer I should endure by myself, Recrudesce despite all the try I have made, Often forgetting the pain of every Joint for hardship of life. Findings from artistic and creative inquiry further was validated and meaning was discovered. The study illuminated meaning and simultaneously validated the phenomenological research process. Essential themes for understanding women joint pain's experience, implications, for education, research and practice, direction and need for continuing inquiry were identified.

• Current Photovoltaic Research
• /
• v.3 no.2
• /
• pp.54-60
• /
• 2015

ZnSnO thin films were deposited by atomic layer deposition (ALD) process using diethyl zinc ($Zn(C_2H_5)_2$) and tetrakis (dimethylamino) tin ($Sn(C_2H_6N)_4$) as metal precursors and water vapor as a reactant. ALD process has several advantages over other deposition methods such as precise thickness control, good conformality, and good uniformity for large area. The composition of ZnSnO thin films was controlled by varying the ratio of ZnO and $SnO_2$ ALD cycles. The ALD ZnSnO film was an amorphous state. The band gap of ZnSnO thin films increased as the Sn content increased. The CIGS solar cell using ZnSnO buffer layer showed about 18% energy conversion efficiency. With such a high efficiency with the ALD ZnSnO buffer and no light soaking effect, AlD ZnSnO buffer mighty be a good candidate to replace Zn(S,O) buffer in CIGSsolar cells.