• Safety and Health at Work
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• v.8 no.4
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• pp.327-328
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• 2017

Despite provision of drinking water as the most common method of occupational heat stress prevention, there remains confusion in hydration messaging to workers. During work site interactions in a hot and humid climate, workers commonly report being informed to consume tepid fluids to accelerate rehydration. When questioned on the evidence supporting such advice, workers typically cite that fluid absorption is delayed by ingestion of chilled beverages. Presumably, delayed absorption would be a product of fluid delivery from the gut to the intestines, otherwise known as gastric emptying. Regulation of gastric emptying is multifactorial, with gastric volume and beverage energy density the primary factors. If gastric emptying is temperature dependent, the impact of cooling is modest in both magnitude and duration (${\leq}5$ minutes) due to the warming of fluids upon ingestion, particularly where workers have elevated core temperature. Given that chilled beverages are most preferred by workers, and result in greater consumption than warm fluids during and following physical activity, the resultant increased consumption of chilled fluids would promote gastric emptying through superior gastric volume. Hence, advising workers to avoid cool/cold fluids during rehydration appears to be a misinterpretation of the research. More appropriate messaging to workers would include the thermal benefits of cool/cold fluid consumption in hot and humid conditions, thereby promoting autonomy to trial chilled beverages and determine personal preference. In doing so, temperature-based palatability would be maximized and increase the likelihood of workers maintaining or restoring hydration status during and after their work shift.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.182-196
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• 2003

This study is about color-image of chilled noodle packages. The improvement of living standard has lead the development of food industry, which has changed consumer's way of thinking toward food products and made clear the preference for food which was obscure before. In the past, the the right of choice for the products were not given to consumers in the market. But today, the market initiatives have been transferred to consumers. They are allowed to purchase their favorite products as the markets provide them with diversified products. Consequently, the importance of package design has increased. Color-image of chilled noodle packages stimulates consumers to purchase the products by offering necessary information which is very important as it is supposed to provide consumers with a good impression about the products.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.4
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• pp.374-382
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• 2004

Diffuser design is crucial for water-chilled heat storage. Its impact on the system performance is more significant for the underground tank due to inherent limit on the aspect ratio and tank shape. The effect of diffuser shape on the performance of the water-chilled heat storage is numerically investigated. Three dimensional simulation has been conducted for fully incorporating the complex diffuser shape and the non-symmetric tank shape. Mixing at the inlet of the diffuser depends on the inlet Reynolds number, Froude number and the diffuser shape. Three types of the diffuser shape and the broad range of Reynolds number (Re=400, 800, 1200) and Froude number (Fr=0.5, 1.0, 2.0) are examined. The performance of the heat storage tank is evaluated by the thermocline thickness which is reverse to the degree of stratification. The radial regulated plate diffuser, which is the suggested diffuser shape in this study, shows the lowest thermocline thickness in the condition considered.

• The Journal of Fisheries Business Administration
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• v.49 no.2
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• pp.37-48
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• 2018

This study analyzed the impact of FTA tariff elimination on the export prices for Norwegian fresh and chilled salmon, of which Korean import has significantly increased since the Korea-EFTA FTA implementation. Korea's fresh and chilled salmon market is almost monopolized by Norway, and Korea's price level is higher than other countries, so it is highly likely that price discrimination occurs. This study theoretically explained that exporters could adjust their prices by market power when tariffs are eliminated in imperfectly competitive markets. And the empirical analysis provided evidence that the exporters have made price adjustments since the FTA took effect, and similar results were found in the relative price comparison with trade statistics and Nasdaq Salmon Index. Therefore, in order to increase consumer welfare in Korean salmon market, it is required to transform the monopolistic market structure into a competitive one.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.694-699
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• 2009

The present study was conducted to evaluate the effect of chilled drinking water on the productivity of laying hens under constant high ambient temperature. A total of seventy-two, 123-day-old Hy-line brown layers was divided into two equal groups. The first group (UDWG) was given unchilled water ($23.0{\pm}2.5^{\circ}C$) as a control, and the second group (CDWG) was given chilled water ($16.0{\pm}0.5^{\circ}C$). The laying hens were kept at $30^{\circ}C$ constant temperature with 50% relative humidity and were exposed to 17 h of light per day. Feed intake, egg production, egg quality (egg weight, shell weight, shell thickness, egg color, yolk color, and Haugh unit), and blood samples were collected and analyzed. The results showed that the feed intake of CDWG laying hens was significantly higher (11.64%) than the UDWG counterparts (p<0.01). Egg production of CDWG was also significantly higher (11.27%) than the UDWG counterparts (p<0.001). Furthermore, we observed that the CDWG laying hens had significantly higher (11.72%) levels (p<0.10) of blood calcium, with a corresponding value of 21.92 mg/dl compared to the UDWG hens (19.62 mg/dl). The higher calcium concentration in the CDWG animals may contribute to increased egg production. The CDWG laying hens also contained higher (12.53%) phosphorus concentrations in blood compared to the UDWG (4.22 mg/dl vs. 3.75 mg/dl), although not statistically different (p>0.10). Egg weight and egg quality were not affected by chilled drinking water. In conclusion, providing chilled drinking for laying hens under high ambient temperature improved feed intake and egg production.

• Journal of the Korean GEO-environmental Society
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• v.23 no.4
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• pp.11-20
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• 2022

In order to acquire hydraulic characteristics for unsaturated layers, water retention tests were performed and compared by using the evaporation method, volumetric pressure plate extractor (VPPE) and chilled-mirror dew point method. The evaporation and chilled-mirror method are currently developed experimental technology and measure the water retention curve of unsaturated soils quickly and accurately. In the evaporation and VPPE method, the water retention has been measured and compared until 100kPa matric suction and consequently the result of the evaporation method could be verified. In the chilled-mirror method, the water retention has been measured until high level of matric suction and the overall shape of water retention curves could be obtained. As a result of water retention tests, the representative water retention curves were obtained and the applicability of each test method was discussed. Using both the evaporation and chilled-mirror methods, the soil water retention curve can be acquired reasonably for the whole range of matric suction.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• Applied Chemistry for Engineering
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• v.19 no.6
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• pp.652-660
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• 2008

For the recycling of rapid-chilled steel slag, the mechanical strengths and physical properties of EVA-polymer modified mortars with the various replacement ratios of rapid-chilled steel slag were investigated. Twenty five specimens of polymer modified mortars were prepared with the five different amounts of EVA-polymer modifier (0, 5, 10, 15, 20 wt%) and rapid-chilled steel slag (0, 25, 50, 75, 100 wt%). For the investigation of the characteristics of polymer modified mortars, the measurements such as water-cement ratio, unit volume weight, air content for fresh mortar and compressive strength, flexural strength, water absorption, hot water resistance, porosity and SEM investigation for curing specimens were conducted. As a results, with an increase in the replacement ratio of rapid-chilled steel slag, water-cement ratios decreased but unit volume weight increased remarkably. With increasing EVA-polymer modifier and the replacement ratio of rapid-chilled steel slag, percent of water absorption decreased but compressive and flexural strengths increased remarkably. By the hot water resistance test, mechanical strengths decreased but total pore volume and porosity increased remarkably. In the SEM observation, the components of specimen were shown to stick to each other in the form of co-matrix phase before hot water resistance test, but polymer modifier of co-matrix phase was decomposed or deteriorated after hot water resistance test.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.5
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• pp.178-185
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• 2016

This study describes the analysis of a 20 MW chilled water plant used for the IT cooling of a recently constructed data center in Korea. The CFD model was developed with the aim of evaluating the impact of problems such as chiller failure on the water and air temperatures in the cooling system. The numerical model includes the chilled water hydraulic network and individual water-to-air CRAC units. The coupling between the IT server room air temperature levels and the cooling plant has enabled a full assessment of the cooling system design in response to system fault conditions to be performed. The paper examines an emergency situation involving the failure of the cooling plant, and shows how the inherent thermal inertia of the system along with additional inertia achieved through buffer systems allowed a suitable design to be achieved.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.12
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• pp.1678-1682
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• 2001

The total proteins were estimated in both deoxycholate (DOC)-extract of sperm membrane and seminal plasma of chilled as well as frozen semen obtained from five Murrah buffalo bulls. Proteins were further characterized by polyacrylamide gel electrophoresis (PAGE) in three bulls. The protein content of sperm membrane extract (SME) and that of seminal plasma (SP) decreased gradually with increase in freezing period from 6 to 24 mo when compared with the values observed in freshly chilled semen in all bulls. The total decrease in protein content of SME and SP varied from 30-40% and 28-59% respectively during 6-24 mo of freezing. The number of glycoproteins/proteins (GP/P) in SME varied from 4-8 in freshly-chilled semen of all bulls and reduced to 2-4 after 24 mo of freezing. In SP, the number of proteins varied from 6-10 in freshly chilled semen of all bulls and reduced to 3-8 after 24 mo of freezing. Some of the proteins in SME and SP disappeared, others got altered and appeared with change in molecular weight after different freezing times. These studies reveal that alterations in the sperm membrane proteins may be responsible for damage to their membrane during freezing and thus lowering their fertilizability.