• Journal of Advanced Marine Engineering and Technology
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• v.37 no.7
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• pp.718-728
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• 2013

Analysis of scenarios of transportation oil and gas which produced in the Arctic and others cold seas shows that in the near-term there will be a significant increase of tonnage of tankers for oil and gas and number of ships which should be exploited in difficult ice conditions. For the construction of ice-resistant structures (IRS) intended for production of oil and gas and transportation of these products at ice-class vessels, calculating the load from ice to board the ship and on surface of supports of the platforms are the actuality and urgent tasks. These tasks have one basis in both cases: at beginning of the contact occurs fracture of edge of ice, then occurs compressing of rubble shattered of ice, then they extruding from contact area, after this next layer of ice begin to destruct. At calculating the strength of plating and elements construct of vessels, icebreakers and ice-resistant platforms the specific energy of mechanical destruction ice ${\epsilon}_{cr}$ is an important parameter. For the whole period of study of physical and mechanical characteristics of sea ice have been not many experimental studies various researchers to obtain numerical values of this energetic characteristic of the strength of ice by a method called Ball Drop Test. This study shows that the destruction of the ice from dynamic loading in zone of contact occurs in several cycles, and the ice destructed with a minimum numerical values of ${\epsilon}_{cr}$. The author offer this energy characteristic to take as a base value for the calculation of ice load on ships and offshore structures.

• Journal of Ship and Ocean Technology
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• v.7 no.3
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• pp.1-12
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• 2003

The influence of nonlinear phenomena on the behavior of stationary forced flexural-gravity waves on the surface of deep water is investigated, when the perturbation of external pressure moves with near-resonant velocity. It is shown that there are three branches of bounded stationary solutions turning into asymptotic solutions of the linear problem with zero initial conditions. For the first time ice sheet destruction by turbulent fluctuations of atmosphere pressure in ice adjacent layer in wind conditions is studied.

• Journal of Nutrition and Health
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• v.9 no.2
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• pp.54-58
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• 1976

Inadequacy of riboflavin intake among Koreans had been pointed out repeatedly in most dietary and nutritional surveys in Korea. The consumption rate of dairy products has been increasing markedly in recent years. Milk and milk products are known to be a good source of the vitamin which can easily be destroyed by the sunlight. Total riboflavin content of the pasteurized and homogenized milk, both plain and flavored, and the milk products were measured by the Lumiflavin method. It ranged from $62.4{\mu}g$ riboflavin per 100g of homogenized milk to $195.9{\mu}g$ for vanilla flavored ice cream. In general milk products in the form of cream contained about three times as much riboflavin as plain milk. The rates of destruction of riboflavin in chocolate milk and white milk in clear glass bottle and in polyethylene pack were different when measured in 30 min intervals after exposure to bright sunlight for two hours. In the case of the plain milk, the riboflavin content decreased rapidly and remained only about a quarter of the initial value within an hour of the exposure period. The destruction rate slowed down after the first hour of the exposure and resulted about 90% destruction of riboflavin in two hours. The chocolate milk however exhibited a protective effects of the riboflavin from the sunlight. It retained 65% of the initial riboflavin after an hour of the exposure to sun and 55% ofter two hours. Two most widely used milk containers, clear glass bottle and polyethylene pack were about equally affected by the sunlight.

• Journal of Powder Materials
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• v.20 no.4
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• pp.258-263
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• 2013

We examined various ball-milling parameters which affect the structural and morphological modification of multi-wall carbon nanotubes. In particular, the effect of milling mode and the use of different milling agents were examined. Friction milling mode induced more structural changes than impact milling mode except the use of dry ice as a milling agent. Wet milling was helpful for reducing more effectively the agglomeration of nanotubes than dry milling. The use of hard solid particles such as silica and alumina as milling agents resulted in an effective shortening of nanotubes, but often susceptible to the amorphization and the destruction of crystallinity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.91-95
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• 1978

Histological changes of the abalone muscle occurring in the process of freezing as well as thawing were investigated, and its results were compared to the histological structure of fresh muscle. The muscles of the abalone were mainly composed of smooth muscle fibres, and its morphological structures is similar to those of the top shell. Mechanical damgage of the muscle fibres caused by freezing were not observed while a number of small ice crystals were found between the muscle fibres. The damage by thawing was not much remakable compare to the destruction of muscle fibres of fish.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.688-696
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• 1999

Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{\sim}0.66\;cm/h$, average diameter of ice crystal were about $30{\sim}50\;{\mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{\sim}2.26\;cm/h$, ice crystals of about $10{\sim}30\;{\mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({\mu}m)=4.089+26.88logt_c\;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.

• Publications of The Korean Astronomical Society
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• v.32 no.1
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• pp.77-81
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• 2017

A wide spectral coverage from near-infrared (NIR) to far-infrared (FIR) of AKARI both for imaging and spectroscopy enables us to efficiently study the emission from gas and dust in the interstellar medium (ISM). In particular, the Infrared Camera (IRC) onboard AKARI offers a unique opportunity to carry out sensitive spectroscopy in the NIR ($2-5{\mu}m$) for the first time from a spaceborn telescope. This spectral range contains a number of important dust bands and gas lines, such as the aromatic and aliphatic emission bands at 3.3 and $3.4-3.5{\mu}m$, $H_2O$ and $CO_2$ ices at 3.0 and $4.3{\mu}m$, CO, $H_2$, and H I gas emission lines. In this paper we concentrate on the aromatic and aliphatic emission and ice absorption features. The balance between dust supply and destruction suggests significant dust processing taking place as well as dust formation in the ISM. Detailed analysis of the aromatic and aliphatic bands of AKARI observations for a number of H ii regions and H ii region-like objects suggests processing of carbonaceous dust in the ISM. The ice formation process can also be studied with IRC NIR spectroscopy efficiently. In this review, dust processing in the ISM divulged by recent analysis of AKARI data is discussed.

• Atmosphere
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• v.25 no.2
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• pp.261-270
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• 2015

Characteristics of snowfall and snow crystal habits have been investigated in the campaign of Experiment on Snow Storms At Yeongdong (ESSAY) using radiosonde soundings, Global Navigation Satellite System (GNSS), and a digital camera with a magnifier for taking a photograph of snowfall crystals. The analysis period is 6 to 14 February 2014, when the accumulated snowfall amount is 192.8 cm with the longest snowfall duration of 9 days. The synoptic situations are similar to those of the previous studies such as the Low pressure system passing by the far South of the Korean peninsula along with the Siberian High extending to northern Japan, which eventually results in the northeasterly or easterly flows and the long-lasting snowfall episodes in the Yeongdong region. In general, the ice clouds tended to exist below around 2~3 km with the consistent easterly flows, and the winds shifted to northerly~northwesterly above the clouds layer. The snow crystal habits observed in the ESSAY campaign were mainly dendrite, consisting of 70% of the entire habits. The rimed habits were frequently captured when two-layered clouds were observed, probably through the process of freezing of super-cooled droplets on the ice particles. The homogeneous habit such as dendrite was shown in case of shallow clouds with its thickness of below 500 m whereas various habits were captured such as dendrites, rimed dendrites, aggregates of dendrites, plates, rimed plates, etc in the thick cloud with its thickness greater than 1.5 km. The dendrites appeared to be dominant in the condition of cloud top temperature specifically ranging $-12{\sim}-16^{\circ}C$. However, the association of snow crystal habits with temperature and super-saturation in the cloud could not be examined in the current study. Better understandings of characteristics of snow crystal habits would contribute to preventing breakdown accidents such as a greenhouse destruction and collapse of a temporary building due to heavy snowfall, and traffic accidents due to snow-slippery road condition, providing a higher-level weather information of snow quality for skiers participating in the winter sports, and estimating more accurate snowfall amount, location, and duration with the fallspeed of solid precipitation.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2003.10a
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• pp.73-73
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• 2003

The present study examined the possibility of long term storage, by cryopreservation in liquid nitrogen, of the sperm of Filefish (Thamnaconus septentrionalis), and the changes in motility, survival rate and ultrastructure of the sperm after freezing and thawing. The sperm was collected by stripping and stored on ice until experiments. For selection of the immobilizing solution, diluted artificial seawater (ASW) of 20, 30 and 40% were tested. The sperm motility was significantly inhibited in 30% ASW, and restored entirely after 100% ASW was added again. Two cryoprotectants, dimethyl sulfoxide ($Me_2$SO) and glycerol, were added to 30% ASW to formulate the extenders at the concentrations between 5 to 20% by volume for freezing. The sperm was diluted at the ratio of 1 :6 with the extenders, inserted into 0.5ml plastic straws and frozen at a freezing rate of $50^{\circ}C$/min to $-100^{\circ}C$ after equilibration for 10 min at room temperature, followed by plunging into liquid nitrogen. The straws were thawed in a $30^{\circ}C$ water bath for 15 sec. The highest post-thawed sperm motility and survival rate were obtained with 5% glycerol Afterward, the effect of different freezing rates was examined using 5% glycerol as a cryoprotectant, and the rate of $20^{circ}C/min to $-80^{\circ}C$ showed the best result Some ultrastructural changes of sperm, such as the detachment of plasmatic and nuclear membranes, destruction of mitochondria, were observed after cryopreservation. Morphological normality of the sperm in 5% glycerol frozen at the ratio of 1$0^{\circ}C$/min to $-80^{\circ}C$ was better than that of others.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.682-687
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• 1999

The destruction of tissues by volume increase at food freezing is accepted as one of the factor responsible for quality damage. For this reason, the internal pressure developed in meats were investigated with a pressure transducer during freezing, frozen storage and thawing. Increasement of 6.33% for volume and $942.17\;kg/cm^2$ for density at $-20^{\circ}C$ for beef were shown. In quick and slow freezing of beef, internal pressure reached to highest point after reached to the lowest point at initial of the zone of ice crystal formation. The internal pressure was approximately $8{\sim}10\;psig$ and pressure difference was about 1 psig, which was bigger in immersion freezing than that of still-air freezing. During frozen storage of pork, internal pressure of $1.84{\sim}2.32\;psig$ occurred repeatedly as a function of sample weight at material temperature difference of ${\pm}1^{\circ}C$. The internal pressure during thawing of pork was decreased slowly after rapid increase to the maximum for less than 5min at the beginning of thawing. Internal pressure value at thawing was higher than that at freezing in most cases. Internal pressure of beef with thermal equalized freezing was about $1{\sim}4\;psig$, which was lower than that of non-thermal equalized freezing. Also, freezing time was shortened to $10{\sim}20%$.