• 대기
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• 제29권4호
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• pp.367-380
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• 2019

Global warming causes various problems such as the increase of the sea surface temperature, the change of coastlines, ocean acidification and sea level rise. Sea level rise is an especially critical threat to coastal regions where massive population and infrastructure reside. Sea level change is affected by thermal expansion and mass increase. This study projected future sea level changes in the 21st century using the HadGEM2-AO with RCP8.5 scenario. In particular, sea level change due to water mass input from ice-sheets and glaciers melting is studied. Sea level based on surface mass balance of Greenland ice-sheet and Antarctica ice-sheet rose 0.045 m and -0.053 m over the period 1986~2005 to 2081~2100. During the same period, sea level owing to dynamical change on Greenland ice-sheet and Antarctica ice-sheet rose 0.055 m and 0.03 m, respectively. Additionally, glaciers melting results in 0.145 m sea level rise. Although most of the projected sea level changes from HadGEM2-AO are slightly smaller than those from 21 ensemble data of CMIP5, both results are significantly consistent each other within 90% uncertainty range of CMIP5.

• 설비공학논문집
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• 제9권2호
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• pp.134-143
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• 1997

A theoretical and experimental study has been performed to investigate the characteristics of ice-slurry product. By diffusion-controlled model, the possibility of ice slurry has been theoretically anticipated. The water vapor evaporated from the surface of droplets is extracted continuously from the chamber by a vacuum pump. The droplet diameter was measured by silion immersed method. The ice slurry has been obtained by spraying droplets of ethylene-glycol aqueous solution in the chamber where pressure is maintained under the triple point of water. The droplet of which the diameter is $300{\mu}m$, and the initial temperature is $20^{\circ}C$, was changed into ice particle within the chamber of which the height is 1.33m.

• 대한조선학회 특별논문집
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• 대한조선학회 2009년도 특별논문집
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• pp.6-17
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• 2009

The present paper addresses development of a GTT NO96 membrane type 170K m3 LNG carrier targeted to operate in moderate ice infested seas including Baltic Sea, Sakhalin port of Sea of Okhotsk, Murmansk port of Barents Sea, etc. Critical design issues are covered in detail to meet the requirements coming from the missioned operation conditions comprising low design ambient temperature, harsh wave conditions, stringent environmental protection policies, etc.

• 한국결정성장학회지
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• 제5권3호
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• pp.197-208
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• 1995

과냉각도가 0.35 K보다 작은 영역에서 ice dendrite의 결정 성장 특성 및 morphology는 과냉각도 뿐만 아니라 자연대류의 함수임을 관찰하였다. 즉, 결정 성장에 대한 자연대류의 영향은 결정 성장 자체에 의한 moving boundary 효과보다 우세함을 알 수 있었다. 본 실험 범위에서 ice dendrite의 성장 속도 및 tip size(edge 및 basal plane)를 과냉각도의 함수로 정량화하였다.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 추계학술대회논문집B
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• pp.130-135
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• 2000

To enhance heat transfer characteristics of water, fine ice was added to it. The convective heat transfer characteristics of the ice slurry were investigated in a flow loop with a constant heat flux test section. The Nusselt number and Fanning friction coefficient of water flow were found to be similar to the expected curve by Petukhov. The Nusselt number of the ice sin flow was higher than the Nusselt number of water. Effective thermal capacity of the 10.84% ice slurry was found to have 2.39 times of the thermal capacity of water.

• 한국에너지공학회:학술대회논문집
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• 한국에너지공학회 2004년도 춘계 학술발표회 논문집
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• pp.219-224
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• 2004

The present study was to investigate the heat transfer enhancement effect of coil wire fins in an ice storage system. For the two cases of tubes with internal brine flows, a finned tube with coil wires on its outer surface and a smooth tube, the rates of ice layer were tested and compared for both the icing processes. The coil fins were made of a stainless steel wire with a dia. of 2.0(mm), and the coil had an outer dia. of 10(mm) and a helix angle of 60($^{\circ}$). The experimental results showed that the coil fins could substantially reduce the thermal resistance of the ice layer, and enhance the heat flow rates between the water in the storage tank and the brine. The ice storing time was found to be shortened by 13(%) for the coil fins to get the same amount of ice layer that was built on the smooth tube wall for 10 hours of operation when the same thermal conditions were provided.

• International Journal of Air-Conditioning and Refrigeration
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• 제6권
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• pp.45-55
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• 1998

A theoretical and experimental study is performed to investigate the characteristics of ice slurry product. By diffusion-controlled evaporation model the possibility of ice slurry is theoretically anticipated. The water vapor evaporated from the surface of droplets is extracted continuously from the chamber by a vacuum pump. The droplet diameter is measured by silicon immersion method. The ice slurry is obtained by spraying droplets of ethylene glycol aqueous solution in the chamber where pressure is maintained under the triple point of water. The droplet with the diameter of 300 $\mu\textrm{m}$and the initial temperature of 2$0^{\circ}C$ was changed into ice particle within the chamber of 1.33m in height.

• 한국지구과학회지
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• 제30권4호
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• pp.454-463
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• 2009

본 연구에서는 2006년 1월부터 2009년 2월까지 자연 상태에서 만들어진 솟는 고드름(n=107)을 관측, 분석하여 실험실에서 솟는 고드름을 재현할 수 있는 실험 장치를 개발했다. 이 장치를 이용하여 동영상 관측과 실험(531개의 솟는 고드름 생성)을 통해 그 생성과 성장 원리를 연구했다. 용기의 아래 부분이 위쪽 보다 더 차가운 상태에서 용기 바닥과 물 표면에서부터 얼음이 얼기 시작하는데, 표면에서 얼음이 얼지 않는 부분을 숨구멍이라고 하며 이곳으로부터 솟는 고드름이 만들어지기 시작한다. 솟는 고드름이 만들어지기 시작한 후 계속 성장하기 위해서는 용기 하부의 물이 얼음으로 변할 때의 부피 팽창 효과와 숨구멍을 통해 올라오는 과냉각수의 빠른 빙결 효과 등이 관련된다. 실험 장치에서 아이스 트레이 큐브에 증류수를 넣고, -12- $-13^{\circ}C$의 온도를 약 1시간 30분 정도 유지시키면 수면에 살얼음과 숨구멍이 생기기 시작한다. 숨구멍으로부터 생기기 시작한 솟는 고드름은 10-30분 동안 성장하고, 끝이 막히면서 성장을 멈춘다. 솟는 고드름의 형태는 7가지로 분류되며 자연 상태에서는 꼭지형과 기운형이 많았고, 실험실에서는 수직형이 가장 많았다.

• 한국식품과학회지
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• 제8권2호
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• pp.113-118
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• 1976

서울 시내에서 제조판매되고 있는 caron, cone 및 bar형 아이스크림에 대하여 몇가지 화학성분 및 미생물학적 시험을 실시한 결과를 요약하면 다음과 같다. 1. Carton, cone 및 bar형 아이스크림중의 지방의 평균함량은 각각 6.82%, 6.42% 및 4.94%였다. 2. Carton, cone 및 bar 형 아이스크림중의 총고형분의 평균함량은 각각 33.45%, 34.22% 및 29.46%였다. 3. Carton, cone 및 bar형 아이스크림중의 총단백질의 평균함량은 3.45%, 3.16% 및 2.42%였다. 4. Carton, cone 및 bar형 아이스크림중의 무지유고형분(無脂乳固形分)의 평균함량은 각각 10.46%, 8.52% 및 7.72%였다. 5. Carton, cone 및 bar형 아이스크림중의 유당의 평균함량은 각각 6.42%, 5.57% 및 4.94%였다. 6. Carton, cone 및 bar 형 아이스크림중의 조회분의 평균함량은 각각 0.86%, 0.78% 및 0.67%였다. 7. Carton, cone 및 bar 형 아이스크림중의 Reichert-Meissl value 의 평균값은 각각 28.82, 27.85 및 25.97이였다. 8. 총균수, 대장균군은 아이스크림의 포장형태에 따라 다르며 총균수는 cone, carton, bar형의 순서로 많고 160개의 전시료중 ml당 40,000이상인것은 6개였으며, 대장균군도 bar형이 가장 많고 carton 및 bar형은 거의 전부가 ml당 10이하이며 전시료중 ml당 10이상인 것은 14개였다.

• 한국운동역학회지
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• 제31권3호
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• pp.155-161
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• 2021

Objective: There is a lack of studies using the 3D-2D image registration techniques on the mechanism of a shoulder injury for ice hockey players. This study aimed to analyze in vivo 3D glenohumeral joint arthrokinematics in collegiate ice hockey athletes and compare shoulder scaption with or without a hockey stick using the 3D-2D image registration technique. Method: We recruited 12 male elite ice hockey players (age, 19.88 ± 0.65 years). For arthrokinematic analysis of the common shoulder abduction movements of the injury pathogenesis of ice hockey players, participants abducted their dominant arm along the scapular plane and then grabbed a stick using the same motion under C-arm fluoroscopy with 16 frames per second. Computed tomography (CT) scans of the shoulder complex were obtained with a 0.6-mm slice pitch. Data from the humerus translation distances, scapula upward rotation, anterior-posterior tilt, internal to external rotation angles, and scapulohumeral rhythm (SHR) ratio on glenohumeral (GH) joint kinematics were outputted using a MATLAB customized code. Results: The humeral translation in the stick hand compared to the bare hand moved more anterior and more superior until the abduction angle reached 40°. When the GH joint in the stick hand was at the maximal abduction of the scapula, the scapula was externally rotated 2~5° relative to 0°. The SHR ratio relative to the abduction along the scapular plane at 40° indicated a statistically significant difference between the two groups (p < 0.05). Conclusion: With arm loading with the stick, the humeral and scapular kinematics showed a significant correlation in the initial section of the SHR. Although these correlations might be difficult in clinical settings, ice hockey athletes can lead to the movement difference of the scapulohumeral joints with inherent instability.