• 한국태양에너지학회 논문집
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• 제34권3호
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• pp.30-41
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• 2014

PV/Thennal combined system is a solar energy device that uses photovoltaic module as thermal absorption plate, producing thermal energy as well as electricity which can be utilized in buildings. The system removes heat from PV module through air or liquid and its efficiency will vary dependant on the thermal medium. The heat as the forms of hot air or hot water can be utilized for building use, like space heating and hot water. A significant amount of research and development on hybrid PV/thermal(PVT) collectors has been carried out. This study reviews literature on the research of air-based hybrid PVT collectors in terms of their design and energy performance.

• Asian-Australasian Journal of Animal Sciences
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• 제2권2호
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• pp.91-97
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• 1989

The present experiment was carried out to investigate the effects of heat exposure on water metabolism and the passage of indigestible particles in sheep. Water intake, respiratory rate, rectal temperature and pH of ruminal fluid and urine were significantly higher (P<0.05) in the hot environment ($32\;^{\circ}C$) than in the control environment ($20\;^{\circ}C$). Urine osmolality and blood volume were increased, while glomerular filtration rate was decreased, in the hot environment. The liquid flow rate from reticulo-rumen and the excretion of indigestible particles of specific gravity 0.99 (but not 1.27 or 1.38) were increased in the hot environment. From these findings, it is suggested that an increased water intake evoked by heat exposure might affect the flow rate of digesta in sheep.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권2호
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• pp.119-127
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• 2002

본 연구는 Liquid egg yolk sabayon을 만들 때 버터 대신에 올리브오일과 마늘 첨가량을 달리하여 관능적 평가를 실시하여 조리표준화의 예시를 제시하고자 한다. 1, 맛에서는 마늘 10g 첨가에서 5.61로 대조군의 5.13보다 좋았다. 2. 색에서는 마늘 20g 첨가가 가장 높은 점수를 얻었고, 마늘 30g가 나쁘게 나타났다. 3. 향에서는 마늘 10g 첨가가 대조군 보다 좋았고 마늘 첨가군 모두가 대조군 보다 좋았다. 4. 종합적인 면에서도 마늘 10g첨가가 우수한 것으로 나타났다. 따라서 Liquid egg yolk sabayon을 만들 때 적당량의 마늘을 첨가하는 것이 좋을 것으로 사료되어 진다.

• Fisheries and Aquatic Sciences
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• 제24권1호
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• pp.19-31
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• 2021

Seaweeds are a potential source of minerals, essential amino acids, fatty acids, proteins, and various bioactive compounds such as antioxidants. The higher water content of seaweeds reduces the shelf life and this requires the appropriate drying method. The drying conditions play a major role in the conservation of nutrient composition in dried seaweeds. In recent years, the seaweed industry has used many different drying methods with advantages and limitations. Hybrid hot-water Goodle dryer (HHGD) which is a special dryer mixed with hot-water and a Korean traditional heating system (Goodlejang) might be a solution to avoid these limitations. The present study evaluated the effect of drying conditions in HHGD on nutrient composition and bioactivities of brown seaweeds. Moreover, freeze-dryer (FD) and HHGD were employed in this study to compare the dried outputs obtained from four brown seaweed species. The present study aims to evaluate the effect of the hybrid hot-water Goodle drying method (HHGDM) on the nutritional composition and antioxidant activity of dried seaweeds. AOAC standard methods were used to analyze the proximate composition of dried samples and their 70% ethanol extract. The intracellular and extracellular antioxidant activities were evaluated using Vero cells and electron spin resonance (ESR) spectrometer respectively. High performance liquid chromatography, apoptotic body formation, and in-vivo experiments were used for further confirmation of the quality of dried output. The proximate composition results obtained from drying in HHGD and FD did not exhibit any significant difference. Moreover, the seaweed extracts from the dried seaweeds by HHGD and FD dryings were also not different and both significantly down-regulated in-vivo and in-vitro oxidative stress. Furthermore, the high performance liquid chromatography results revealed that the two dryers did not make the major peaks different in the chromatograms. Freeze-drying method (FDM) provides elevated quality for dried output, but there are limitations such as high cost and low capacity. The results from a novel HHGD did not provide any significant difference with the results in FD and expressed a potential to avoid the limitations in FD. Overall, these findings solidified the applicability of HHGD over FD.

• 대한기계학회논문집B
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• 제24권1호
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• pp.29-38
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• 2000

It is observed that the cooling capacity of impinging water jet is affected by the seasonal conditions in steel manufacturing process with large scale. To confirm this phenomena, the cooling experiments of a hot steel plate by a laminar jet were conducted for two different initial ambient air temperature($10^{\circ}C$ and $40^{\circ}C$) in a closed chamber, and an inverse heat conduction method is applied for the quantitative comparison. It is found that the cooling capacity under $10^{\circ}C$ air temperature is lower than that under $40^{\circ}C$, as is the saturated water vapor is more easily observed, and the amount of total extracted heat in the case of $10^{\circ}C$ is smaller by nearly 15% than that of $40^{\circ}C$ case. From these results, it is thought that the quantity of water vapor, which could be absorbed until saturation, effects on the mechanism of boiling heat transfer.

• 대한한의학방제학회지
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• 제7권1호
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• pp.77-87
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• 1999

We studied medicinal theory on processing drugs of Wang-Ang. Wang-Ang used various methods of medicinal processing. He used such as soaking(浸), maceration(泡), washing(洗), elutriation(淘), mixing together(拌), refining powder with water(水飛) and floating(水漂) in medicinal processing with water. He used such as making hot(?), roasting in ashes(?), stir-frying with liquid(炙), parching(炒), heating(燒), baking(焙), stirring-baking(?) and distilling(煉) in medicinal processing with fire. He used such as steaming(蒸), boiling(煮), making hot and soaking(??) in medicinal processing with water and fire. And He used such as cooking(熟), making drugs into gelatin(制膠), making drugs into frostlike powder(制霜法), making drugs into bead(制珠), fermentation(生衣) and compound medicinal processing(複制法).

• 약학회지
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• 제1권1호
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• pp.2-4
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• 1948

Syringa oblata var dilatata (Nakai) Rehder is a oleaceous, deciduous shrub indigenous in the calcareous zones of Korea. The author researched the constituents of the leaves of the plant, especially the bitter principles which may be used as amara. According to the literature a bitter principle Syringin and Mannitol were isolated from the leaves of S. vulgaris L. And later on B. Power indicated that syringin and mannitol were widely distributed in oleaceous plants. The fresh leaves of the plant wer extracted with hot water, the filtered clear liquid was mixed with solution of lead acetate. The lead precipitate was filtered off and the filtered liquid was freed from lead by H$_{4}$S. The filtrate thus obtained was evaporated, and from the residue colorless needles, M. P. 166.deg., were obtained. It was soluble in water, in hot alcohol, and insoluble in ether and had a sweet taste. The results of the elementar analysis, M. P. and other characteristics agreed with that of d-mannitol. Finally it was proved to be identical with d-mannitol through conversion of it into Hexaacetyl mannitol, M. P. 124.deg., Triformal mannitol, M. P. 227.deg., Tribenzal mannitol, M. P. 224.deg., which exhibited no depression, when mixed with authentic specimens. The experiments to isolate bitter principles of the plant are in progress.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• 한국응용과학기술학회지
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• 제28권2호
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• pp.232-239
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• 2011

Fabric fibrous filter has been used in various industrial applications owing to the low cost and wide generality. However, the basic properties of fabric materials often limit the practical utilization including hot gas cleaning. This study attempts to find new coatings of porous fibrous filter media in order to overcome its insufficient thermal resistance and durability. Teflon was one of the plausible chemicals to supplement the vulnerability against frequent external thermal impacts. A foaming agent composed of Teflon and some organic additives was tentatively coated on the glass fiber mat. The present test Teflon foam coated filter was fount to be useful for hot gas cleaning, up to $250^{\circ}C$-$300^{\circ}C$. Close examination using XPS(X-ray Photoelectron Spectroscopy) and Contact angle proved the binding interactions between carbon and fluorine, which implies coating stability. The PTFE/Glass foam coated filter consisted of more than 95% (C-F)n bond, and showed super-hydrophobic with good-oleophobic characteristics. The contact angle of liquid droplets on the filter surface enabled to find the filter wet-ability against liquid water or oil.

• 펄프종이기술
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• 제43권5호
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• pp.60-67
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• 2011

Hemicelluloses pre-extracted from Korean mixed wood chip were investigated as a wet-end additive. Hemicelluloses dissolved in hot water and alkali solution were isolated by ethyl alcohol precipitation from pre-extractives. They showed molecular weight of 9,000 ~ 27,000 g/mol as revealed by size exclusion chromatography. The reduction of molecular weight through hot water extraction was caused by autohydrolysis. Chemical composition of the hemicelluloses were analyzed with high-performance liquid chromatography and UV-Vis spectroscopy. As the surface charge of isolated hemicelluloses were negative, the adsorption of hemicelluloses onto softwood unbleached kraft pulp fiber was promoted by poly-DADMAC. The physical properties of handsheets increased as the molecular weight of hemicellulose increased. On the other hands, the optical property decreased with hemicellulose adsorption.