• Journal of the Society of Disaster Information
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• v.15 no.3
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• pp.402-408
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• 2019

Purpose: The study want to verify application the medium expantion foam extinguisher of expantion foam rate and fire extinguishing Performance test because the medium expansion system can maintain the discharge distance less affected by air currents, and the foam agent can be used efficiently. Method: For the study, the medium-expansion testing apparatus was manufactured and with synthetic surfactant foam agent of (class B) fire extinguishing model, and Fire Performance was analyzed for foam expansion rate and the fire agent consumption was measured and analyzed. Results: We measured the medium-spray testing apparatus and found that the expansion rate was 26.1 times. The test results of a 20-unit fire extinguishing model show that the extinguishing time is faster than the high and low foam expansion. It has been analyzed that it is possible to apply a hand-operated with a hose reel or medium expansion apparatus. Conclusion: Considering that the foaming agent and the extinguishing performance of the medium foam ratio are excellent, It is necessary to introduce the technical standards of medium foam agent for the introduction of hand-operated equipment, such as hose reel or portable medium foam apparatus.

• 한국전산유체공학회:학술대회논문집
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• 2008.08a
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• pp.49.5-50
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• 2008

• Journal of the Korean Statistical Society
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• v.19 no.2
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• pp.171-175
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• 1990

A diagnostic test for detecting nonconstant variance in mixed linear models based on the score statistic is derived through the technique of model expansion, and compared to the log likelihood ratio test.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.43 no.5
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• pp.456-465
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• 2015

Dual-bell nozzle can overcome the performance losses of the conventional bell-shaped nozzles which induced by off-design operations with either over-expanded or under-expanded exhaust flow and minimize the losses of the specific impulse. In United States, Rocketdyne analyzed thrust characteristics according to the shape of the expansion nozzle and NASA conducted hot firing tests with various altitudes. DLR, which is one of the research institute of the Europe, is carrying out research for the different cases of inflection angle, nozzle length and expansion ratio. MAI of Russia applied the slot nozzle to the expansion region in order to reduce the performance losses. In Asia, both the Japan and the India are researching on the dual-bell nozzle and Mitsubishi cooperation of the Japan registered its patent. In this paper, concepts and performance of dual-bell nozzle, which can compensate altitude, are investigated and trends of current research are summarized. It is necessary for Korea to research on the dual-bell nozzle for lucrative space development.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.8
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• pp.39-44
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• 2013

Long Term Evolution (LTE) - Advanced has developed Heterogeneous Network (HetNet) that consists of a mix of macrocells and low-power nodes such as picocells to improve the system performance. Also, to encourage data offloading in HetNet, Cell Range Expansion (CRE) have been introduced. In this paper, we propose a cell selection scheme based on Signal to Interference plus Noise Ratio (SINR) for optimal offloading effect. And we manage the interference for user located in cell range expanded region using Almost Blank Subframe (ABS) with flexible ABS ratio to improve the spectrum efficiency in time domain. Simulation results show that proposed scheme can improve spectrum efficiency of macrocell and picocell user. Eventually, proposed scheme can imporve overall user performance.

• Fire Science and Engineering
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• v.10 no.3
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• pp.29-40
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• 1996

The AFFF(Aqueous Film Forming Foam : 3M Company's Light Water) agent are synthetic compounds that foams which are similar to those produced by protein based materials. The foam extinguishing agent was used In the extinguisher was the AFFF agent. We sought, however, to make other foams by using halon 1301 (CF$_3$Br) and halon alternatives, such as HCFC Blend A($CHCIF_2$ 82%, $CF_3$CHCIF 9.5%m $C_{10}$$H_{16}$ 3.75%), HFC-227ea ($CF_3$ $CHFCF_3$) We selected these alternatives instead of air in order to raise the expansion ratio of the AFFF agent. By these means we discovered that it is possible to increase the expansion ratio of the AFFF agent up to 44:1 and up to 24:1 when HFC-227ea was used as a halon alternatives. Therefore our new foam extinguishing agents can be used in a portable extinguish agents can be used in a portable extinguishers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.

• Korean Institute of Interior Design Journal
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• v.23 no.1
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• pp.88-95
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• 2014

This study intended arousal of other viewpoints that deal with and understand spaces and shapes, by describing the concept of 'dimensions' into visual patterns. Above all, the core concept of spatial dimensions was defined as 'expandability'. Then, first, the 'golden ratio', 'Fibonacci sequence', and 'fractal theory' were defined as elements of each dimension by stage. Second, a 'unit cell' of one dimension as 'minimum unit particles' was set. Next, Fibonacci sequence was set as an extended concept into two dimensions. Expansion into three dimensions was applied to the concept of 'self-similarity repetition' of 'Fractal'. In 'fractal dimension', the concept of 'regularity of irregularity' was set as a core attribute. Plus, Platonic solids were applied as a background concept of the setting of the 'unit cell' from the viewpoint of 'minimum unit particles'. Third, while 'characteristic patterns' which are shown in the courses of 'expansion' of each dimension were embodied for the visual expression forms of dimensions, expansion forms of dimensions are based on the premise of volume, directional nature, and concept of axes. Expressed shapes of each dimension are shown into visually diverse patterns and unexpected formative aspects, along with the expression of relative blank spaces originated from dualism. On the basis of these results, the 'unit cell' that is set as a concept of theoretical factor can be defined as a minimum factor of a basic algorism caused by other purpose. In here, by applying diverse pattern types, the fact that meaning spaces, shapes, and dimensions can be extracted was suggested.

• The Journal of Korean Institute of Next Generation Computing
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• v.13 no.5
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• pp.104-112
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• 2017

The CRE (Cell Range Expansion) that selects the small cell with more efficient uplink resources has been developed by 3GPP to relieve the problem of the traffic imbalance due to the power differences between macro and small cells in HetNet. In addition, ABS (Almost Blank Subframes) has been proposed to resolve the signal interference problem due to the operation CREs. This paper proposes an effective method to calculate the ABS ratio by considering the proportion of the number of UEs in CRE and macro cell ranges, as well as the number of small cells in a macro cell. The proposed method has been implemented on the LTESim simulator, and compared with previously proposed methods. The experimental results show that the proposed method can improve the throughput and packet loss ratio performances. In particular, it is also shown that CRE bias values affect those performances, and there exist effective CRE bias values to derive the best performances.