• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.15 no.7
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• pp.609-614
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• 2002

In this study, we investigated the effects of hot water on the aging of URD power cables due to the hot water ingress to power distribution lines. Hot water contacted and non-contacted cables extracted from 2 distribution lines were characterized by the measurement of oxidation induction time(OIT) and chemical structure. In OIT measurement, hot water contacted cables showed the shorter OIT than non-contacted ones. Especially, hot water contacted insulation layer near insulation shield showed the shortest OIT. In chemical structure analysis, the antioxidant content was decreased and the acid concentration was increased by hot water ingress. From this results, it can be concluded that the hot water ingress to power cable may be accelerate the aging by means of antioxidant consumption.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1997.10a
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• pp.161-166
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• 1997

Application of hot roiling oil lubrication technology was broadened to the field of RM stands of Hot Rolling Mill at Pohang works. The primary object was to improve the quality of the strip sttrface and the rolls by oil lubrication in hot rolling process. Prior to the actual field application preliminary test was conducted to evaluate the effect of hot rolling oil lubrication at RM stands. From the test, it has been found that the use of oil lubrication tends to prevent the progression of the heat cracks and thereby increases the quality of the strip surface and the wear life of the rolls. New hot rolling oil lubrication system was applied to the RM stands VSB, R1, R2, R3, R4 and edger rolls. With the introduction of a rolling lubricant, the quality of the strip surface and rolls was improved and overall roll dressing has decreased. Also there has been a improvement of productivity from the long roll life.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.27 no.4
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• pp.614-622
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• 2003

In this paper, the stress-strain curves of bearing steels at hot working conditions are obtained by hot compression test with a computer controlled servo-hydraulic Gleeble 3800 testing machine and elongations and reductions of area of the bearing steels are also obtained by hot tensile test with a Gleeble 1500 testing machine. Experiments are conducted under the various strain-rates and temperatures and their results are used to obtain the flow stress information. A rigid thermo-viscoplastic finite element method is applied to the multi-stage hot forging process in order to predict temperature distribution of workpiece. The experimental results and the analysis results are used to obtain an optimal hot forging condition.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.855-856
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• 2006

In the present work, hot workability of particulate-reinforced Al6061-20%SiC composite produced by direct hot extrusion technique was studied. Uniaxial hot compression test at various temperatures and strain rates was used and the workability behavior was evaluated from the flow curves and the attendant microstructures. It was shown that the presence of SiC particles in the soft Al6061 matrix deteriorates the hot workability. Bulging of the specimens and flow lines were observed, which indicate the plastic instability during hot working. Microstructure of the composites after hot deformation was found to be heterogeneous, i.e. the reinforcement clusters were observed at the flow lines. The mechanism of deformation was found to be controlled primarily by dynamic recrystallization.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.05a
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• pp.411-414
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• 2008

In order to study the effect of lubrication during hot rolling, ferritic stainless steel (FSS) sheet were hot-rolled with and without application of lubrication. The effect of two hot rolling processes on the evolution of texture and microstructure after hot rolling, cold rolling and subsequent recrystallization annealing was studied by means of macro-texture analysis and microstructure observations. After hot rolling, the specimen rolled with lubrication showed rolling textures at the sheet surface, while the specimen rolled without lubrication displayed shear textures in the outer layers of the sheet. Hot rolling with lubrication was beneficial to the formation of strong recrystallization textures at sheet surface. However, hot rolling with lubrication led to the formation of orientation colonies in outer thickness layers of the recrystallized sheet.

• Journal of Environmental Health Sciences
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• v.14 no.1
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• pp.23-32
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• 1988

A study was carried out to find distribution of Legionella spp. in hot water supplying systems of buildings in Seoul. Water samples were taken from the hot water taps in three research institute buildings during the period from the 2nd to 27th February, 1987. And all of the three buildings were supplied with hot water from the same central hot water tank. GVPC BCYEa and blood agar were used for the isolation of Legionella pneurnophila and slide agglutination test (SAT) was performed to identify their strain types. Main findings were as follows 1. 44 samples taken from hot tap-water revealed 20% of positive culture and 44 samples taken from hot water spouts revealed 11% of positive culture. 2. The 78% of positive samples taken from hot water was obtained from 25.1$\circ$C~45.0$\circ$C temperature range. 3. Only, Legionella pneumophila serogroup 3 was identified and most of them has been than 2$\mu$m in length. 4. The densities of the Legionella pneurnophila isolated from hot water samples were within the range of $1.0\times 10^2$ to $1.1\times 10^3$ CFU/l and their densities isolated from hot water spouts were either 1 CFU/plate or 2 CFU/plate.

• Korean Journal of Acupuncture
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• v.28 no.4
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• pp.137-145
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• 2011

Objectives : This research dealt with the content of the hot medicinal compress technique in Donguibogam in order to develope the hot medicinal compress technique as a new therapy technique. Methods : In this research, we searched for the hot medicinal compress treatment in Donguibogam. Results : The hot medicinal compress technique mainly cures the diseases on the body surface and it can be applied to digestive troubles and gynecologic diseases. The hot medicinal compress technique is operated mainly at wound around the affected parts and it is applied to the constitutional symptom at the abdominal region. In the hot medicinal compress technique was used much more with medication, and the herbs used in the treatment consists of hot tastes and the warm characteristics. In the hot medicinal compress method with direct heating the herbs was mainly used. Conclusions : The hot medicinal compress technique is considered as treatment which can be utilized easily and it can be used an easy and useful self-treatment.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.11 no.4
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• pp.22-27
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• 2015

Quality characteristics of Shiitake mushroom using two types of dryers, energy-efficient heat pump hot-air dryer and electric heater hot-air dryer were compared. Energy consumed during drying by heat pump hot-air dryer and electric heater hot-air dryer were 22.8 kWh and 28.9 kWh, respectively. Total polyphenol content of heat pump hot-air dryer and electric heater hot-air dryer after drying were $290.55{\pm}10.56ppm$ and $192.99{\pm}6.53ppm$, respectively. No differences were observed between dryers in reconstitution rate and browning ratio after drying. Also, there were no differences between dryers in color value and ${\Delta}E$ value after drying. Shiitake mushroom drying at $45^{\circ}C$ by heat pump hot-air dryer was proved to be more efficient in energy consumption than by electric heater hot-air dryer.

• Journal of Magnetics
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• v.16 no.3
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• pp.300-303
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• 2011

The effect of the hot-compaction temperature on the microstructure and magnetic properties of anisotropic nanocrystalline magnets was investigated. The hot-compaction temperature was found to impact both the magnetic properties and the microstructure of die-upset magnets. The remanence of the isotropic precursor increases slightly with the improved hot-compaction temperature, and the grains start to grow on the flake boundary at higher hot-compaction temperatures. After hot deformation, it was found that the change in the magnetic properties was the inverse of that observed with the hot-compaction temperature. Microstructural investigation showed that die-upset magnets inherit the microstructural characteristics of their precursor. For the die-upset magnets, hot pressed at low temperature, scarcely any abnormal grain growth on the flake boundary can be seen. For those hot pressed at higher temperatures, however, layers with large equiaxed grains could be observed, which accounted for the poor alignment during the hot deformation, and thus the poor magnetic properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1194-1199
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• 1997

The effect of hot taste preference on selected immune responses was investigated in human peripheral immunocompetent cells. Human lymphocytes and natural killer(NK) cells were prepared at a concentration of 2$\times$$10^{6}$ cells/ml in RPMI-1640 containing 10% fetal bovine serum. Lymphocytes proliferation was determined with the [$^{3}H$]-thymidine pulse for 18hrs after concanavalin A, phytohemagglutinin, Salmonella typhimurium mitogen, or media alone. NK cell activity was measured by cytolysis of $^51Cr$-labeled target cells K562. Serum antibodies levels such as IgM, IgG, IgA were also measured by ELISA method. There was no difference of serum IgM level among the groups, but IgG and IgA levels were greater in the group with hot taste preference than those of the group without hot taste preference. In lymphocytes of the group with hot taste preference there was a greater mitogen-induced lymphocyte proliferative responses compared to the group without hot taste preference. In addition, NK cell activity in group with hot taste preference was lower than that of the group without hot taste preference. These results suggest that the eating habit of spicy food containing hot components may affect immune status by modulating selective immunocompetent cells function.