• Geomechanics and Engineering
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• v.35 no.6
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• pp.637-646
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• 2023

At present, the research on wave propagation in graphene platelet reinforced composite plates focuses on the propagation behavior of bulk waves, in which the effect of boundary condition is ignored, there is no literature report on propagation behaviors of guided waves in graphene platelet reinforced metal foams (GPLRMF) plates. In fact, wave propagation is affected by boundary conditions, so it is necessary to study the propagation characteristics of guided waves. The aim of this paper is to solve this problem. The effective performance of the material was calculated using the mixing law. Equations of motion of GPLRMF plate is derived by using Hamilton's principle. Then, the eigenvalue method is used to obtain the expressions of bending wave, shear wave and longitudinal wave, and the degradation verification is carried out. Finally, the effects of graphene platelets (GPLs) volume fraction, elastic foundation, porosity coefficient, GPLs distribution types and porosity distribution types on the dispersion relations are studied. We find that these factors play an important role in the propagation characteristics and phase velocity of guided waves.

• Nuclear Engineering and Technology
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• v.56 no.1
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• pp.265-274
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• 2024

The current research focuses on the development of a numerical approach to forecast strongly subcooled flow boiling of FC-72 as the refrigerant in various vertical minichannel shapes for high-heat-flux cooling applications. The simulations are carried out using the Volume of Fluid method with the Lee phase change model, which revealed some inherent flaws in multiphase flows that are primarily due to an insufficient interpretation of shearlift force on bubbles and conjugate heat transfer against the walls. A user-defined function (UDF) is used to provide specific information about this noticeable effect. The influence of shape and the inlet mass fluxes on the flow patterns, heat transfer, and pressure drop characteristics are discussed. The computational results are validated with experimental measurements, where excellent agreements are found that prove the efficiency of the present numerical model. The findings demonstrate that the heat transfer coefficient decreases as the mass flux increases and that the constriction design improves the thermal performance by 24.68% and 10.45% compared to the straight and expansion shapes, respectively. The periodic constriction sections ensure good mixing between the core and near-wall layers. In addition, a slight pressure drop penalty versus the thermal transfer benefits for the two configurations proposed is reported.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1071-1079
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• 2011

In this study, coal combustion ash (CCA) was evaluated for its stabilization effect on acidic mine waste with column experiment. Total of six treatments were installed depending on mixing ratio between coal wastes and CCA (0, 20, 40%) and mixing method (completely mixing and layered). Artificial acidic rain (pH 5.6) was used for feeding solution with flow rate of $0.05mL\;min^{-1}$. Result showed that higher pH of leachate was observed as more CCA was mixed. The highest pH in leachate was measured when 40% of CCA was mixed with coal waste (pH of 5.8). Also, complete mixing with CCA and coal waste was more effective to increase the pH of leachate than layered treatment. Regarding the reduction of soluble Fe amount, the highest efficiency (78%) was observed when 20% of coal ash was completely mixed with mine waste. Based on those result, optimum mixing ratio of coal ash with mine waste can be ranged 20-40% depending on environmental circumstances in the field.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.354-362
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• 2007

This study focused on the efficiency of Jeung-Pyun by examining its physical and chemical characteristics based on dough made with milk additions of 0, 5, 10, 15, and 20 g, in order to complement Jeung-Pyun's insufficient protein with respect to sitology, and its fermentation process. Moisture contents were approximately 50%, and there were no significant differences between the samples. The protein, fat, and ash contents of the groups with added milk were more than those of the control group, and the greater the addition of milk the more the levels increased. Therefore, the 20 g addition showed the highest values. The pH of the Jeung-Pyun dough was near 4.09${\sim}$5.15 just after mixing, and as fermentation time increased, the pH decreased significantly in all the sample groups (p<.001). The pH of the Jeung-Pyun ranged from 4.12 to 4.40 and had a tendency to increase. The volume of the Jeung-Pyun dough increased as fermentation time increased, and the groups with added milk had larger volumes than the group with no milk added. Also, the greater the addition of milk the more the volume tended to show a significant increase (p<.001). At eight hours of fermentation time, the group with 10 g of added milk showed a 1.31-fold increase in volume compared to the control, and milk additions of 15 and 20 g resulted in decreased volume by a depression phenomenon. For the volume of the Jeung-Pyun, the addition of milk caused significant increases (p<.001) compared to the control, and the group with the 10 g addition of milk showed the highest volume. As the amount of added milk increased, the more the volume decreased as a whole. With regards to the swelling degree of the Jeung-Pyun the groups with added milk had greater swelling than the control, but there were no significant differences. The group that had 10 g of milk added showed the highest value.

• The Korean Journal of Physiology
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• v.7 no.1
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• pp.23-31
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• 1973

Numerous factors concern with the absorption of substances through the membrane of the gastrointestinal tract. To simplify the experimental condition, present work has been restricted to observe the disappearance rate of substance from the intestinal loop which was made in the jejunum, 70 cm apart from the pylorus of the adult rabbit. The purpose of the study is to clarify the absorption of urea through the jejunal wall is solely attributable to the concentration difference between the luminal fluid and plasma, and to observe the effect of adding red pepper upon the rate of absorption. The rabbits were anesthetized with nembutal, 35mg/kg I.V. Jejunal loop was made by ligating at 2 spots, 70 cm and 80cm apart from the pylorus. After rinsing with normal saline solution through the polyethylene tubing inserted from the end of the loop, 8 ml of test solution was placed through the same tubing. The test solution contained 200 mg% of urea and 150mg% of polyethylene glycol(M.W. 4,000) in normal saline solution. Right after placing the test solution the first specimen was taken through the tubing, and successive samplings were performed at 5, 10, 20, and 30 minutes. Logarithm of the difference of urea concentration between the luminal fluid and plasma was plotted against time elapsed after the onset of the experiment. If straight line is revealed, it would verify the nature of transport mechanism as diffusion, obeying the Fick's principle. The concentration of polyethylene glycol (PEG) was also measured in order to examine the change in the volume. PEG was used as the marker substance because it is not absorbable in the intestinal tract. Consequently the concentration of PEG relates inversely to the volume of the loop. Instantaneous concentration of urea in the loop times the volume will give the amount of urea remaining in the luminal fluid. The change in the amount of any substance is directly relate to the volume of the compartment and differs from the change in the concentration which is independent of the volume. After completion of the experiment without red pepper, it was added in the test solution and was centrifuged after thorough mixing. Supernatant of the mixture was placed in the loop and similar sampling were performed with the same time intervals that of previous run in order to observe the effects of the red pepper on the passive transport of the water soluble small substance, urea. The results obtained were as follows: 1. Logarithm of the concentration difference of urea between the luminal fluid and plasma was diminished exponentially as time elapsed. The decay constant in the experiment without red pepper was 0.0563/min. By adding red pepper in the test solution as much as the concentration rose to 4,000 mg% and 8,000 mg%, the decay constants were lowered to 0.0493/min and to 0.0506/min, respectively. The time interval by which the concentration difference dropped to one half of the initial value was prolonged. Without red pepper the half concentration time was 13.30 minutes, and by adding extract of red pepper, 15.31 minutes and 15.71 minutes were revealed. 2. The profile of the diminishing rate of tile amount of urea was quite different from that of the concentration because of the change in the volume of the loop during the observed period. 3. By adding the extract of red pepper, it slowed down the rate of absorption of urea in the intestinal loop, suggesting an increase in the diffusional barrier. 4. Larger dosage of red pepper brought an increase in the secretion of intestinal fluid with concomitant expansion of the luminal volume, and the retardation of the absorption of urea was noticed. This effect was largely dependent on the sensitivity of the individual animal to the red pepper, extract. The amount of urea remained after 10 minutes interval was 55.5% of the initial amount in the experiment without red pepper. On the other hand it was not consistent after administration of red pepper, showing 50.6% and 66.5% of the initial figures by adding 400 mg and 800 mg of red pepper in the test solution, respectively. It was postulated that symptom of diarrhea often encountered by taking a hot (red pepper) food might be attributable to the increase of secretion and the retardation of absorption in the intestinal tract.

• The Korean Journal of Mycology
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• v.3 no.1
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• pp.1-19
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• 1975

Since the importance of casing in fruit body formation of Agaricus bisporus has been emphasized, physico-chemical characteristics of casing materials were discussed by many workers and a mixture of peat and mineral soil as proper casing material has been adopted in many of mushroom growing countries. Because of limited resources of peat in Korea, it is necessary to find practical performance and substitutional materials for casing. The effect of casing on mycelial growth and mushroom yield of A. bisporus varied with materials, its combination and practices etc. The experiments to be discussed in this paper are concerned with pH and Ca of casing material which influence A bisporus, and changes of physico-chemical characteristics with mixing ratio of casing materials and its effect on A. bisporus. The optimum range of moisture content of each material, management of watering and application of physico-chemical characteristics casing materials was also investigated and re-use of weathered spent compost for casing material was described. 1. The effect of calcium on mycelial growth of A. bisporus at various pH in Halbschalentest showed different results with calcium sources. Best results were obtained around neutrality and fresh weight of fruit bodies grown in the range of pH 7 to 8 was highest among the tested levels. 2. Available moisture, pore space, organic matter, cation exchangeable capacity and exchangeable cation was increased by an increase of mixing ratio of peat in casing materials, while an adverse effect was obtained by addition of sand. 3. Mycelial growth on clay loam was more rapid at a lower bulk density of 0.75g/cc and at 20% moisture content on a dry weight basis at the same bulk density. 4. Mixing ratio of casing materials, 60 to 80 per cent by volume of peat mixed with 20 to 40 per cent of clay loam produced the highest yield of fresh fruit bodies and sand the lowest. However, per cent of open cap was highest in peat and lowest in sand. 5. Days required for fruit body initiation was shortened in mixtures of peat and clay loam by one to three days compared with other materials and the formation of flushes was clear. 6. The effect of some physico-chemical characteristics of casing materials on the fresh weight of fruit bodies were estimated by a multiple regression equation; Y=-923.86+$8.18X_1+8.04X_2+7.90X_3+0.12X_4+2.03X_5-0.82X_6-0.54X_7$ where $X_1,X_2,X_3,X_4,X_5,X_6,X_7$ are sand, silt, clay, available moistuer, porosity, organic matter and exchangeable cation respectively. The productivity of certain casing material could be predicted from this equation. 7. Fresh weight of fruit bodies was positively correlated with porosity exchangeable cation, organic matter, available moisture, silt and clay of materials; while sand was negatively correlated. On the contrary, sand was the unique factor reducing per cent of open cap. 8. Distribution of three phases of high productive casing material was concentrated in the range of 10 to 30 per cent solids, 15 to 30 per cent liquids, and 50 to 60 per cent in air volume. 9. Fresh weight of fruit bodies from peat was not affected with heavy watering but in clay loam and sandy loam severe crop losses occurred. Fresh weight of individual fruit was increased and open caps were decreased with heavy watering but light watering resulted in adverse effects: its effect was especially great in peat. 10. Optimum range of moisture content by weight on a dry basis was different with each casing material. To maintain optimum moisture content concerned with yield of fruit bodies and open cap, sandy loam and peat mixtures required daily watering of 0.6, 0.6 to 1. 2 and 1.2 to 2.4 liters per $3.3m^2$ of bed area, respectively. 11. Maximum yield of fruit body was recorded in the range of pF 2. 0 to 2. 5 of casing materials if organic matter content was below 4.2 per cent and in pF 1. 3 to 1.8 if above 7.1%. 12. pF curve of a certain casing material could be draws from moisture content at various pF values by multiple regression equations provided texture, organic matter and calcium of the casing material are given. Optimum moisture range of the casing materials also could be estimated by the equation. 13. It was possible to improve the phyico-chemical characteristics of clay loam and sandy loam by addition of weathered spent compost although the effect was less than in the case of peat. Fresh weight of fruit bodies wsa increased by addition of weathered spent compost but its effect was not as remarkable as peat. Accordingly, further studies will be required.

• Applied Chemistry for Engineering
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• v.17 no.2
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• pp.188-193
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• 2006

Synthesis of Boehmite particles were performed through the precipitation of aluminium nitrate ($Al_{3}(NO_{3})_3{\cdot}9H_{2}O$) with ammonia water ($NH_{4}OH$) by changing solution pH, mixing procedure, temperature, and feeding flux. The influence of the synthesis condition, which affected on the pH range of the Boehmite formation, particle morphology and pore property, was investigated. The Boehmite particles were formed in the reaction solution of pH 7.5~9. The particles prepared by P2jet type which maintained the pH uniformly during the precipitation resulted in homogeneous particles and pores because of the constant concentration of the reacted ion in the solution. It was resulted in the improvement of the specific surface area and pore volume of the particle at the same time. With the increasing of temperature and the decreasing of the feeding flux, it was occurred the large specific surface area and pore volume. Also it was presented the fibrillar shaped particles upper $60^{\circ}C$ of the reaction temperature. In this study, the optimal condition of the porous Boehmite was in P2jet type with $90^{\circ}C$ of reaction temperature and 2.5 mL/min of the feeding flux. At this time, the specific surface area, pore volume, and average pore size was $385.46m^2/g$, 1.0252 mL/g, 10 nm, respectively.

• Food Science and Preservation
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• v.20 no.6
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• pp.810-817
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• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.150-154
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• 1990

Various sterilization temperatures $(110^{\circ}C,\;120^{\circ}C,\;130^{\circ}C)$ and air volumes (air, 31ml, half-vacuum; 13ml, vacuum; -0.7ml) within the retort pouch were tested for the development of the simple retort rice processing techniques in which the pouch were filled with rice and water, and then sterilized. Water content of retort rice was found to be 59.0-63.3% resulting from mixing the rice and water in the ratio of 1:1.1. The most uniform water content was obtained from retort rice sterilized at $130^{\circ}C$ and packaged under vacuum. The larger water content differences were observed with the increase in internal air volumes within the retort pouch. Spreading degree of retort rice was geater than that of general cooked rice, was lower in upper layer than in low layer, and became lower with the larger air volume and higher sterilization temperature. a degree of rice became higher with the Increase of sterilization temperature but that was not affected by the internal air volume of the pouch. The higher sterilization temperature and the lower the air volume, the higher the whiteness was. The highest whiteness was obtained by packaging under vacuum and sterilizing at $130^{\circ}C$. Intact degree was much higer in packaging under air than vacuum. In sensory evaluation the retort rice of vacuum pack was good in color and spreading degree but not in appearance because of blocking and deforming, but that of air pack was good in texture on the contrary. The best quality was obtained by packaging under half-vacuum and sterilizing at $130^{\circ}C$.

• Journal of the Korea Concrete Institute
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• v.28 no.3
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• pp.349-356
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• 2016

This report presents the results of an investigation on the early strength development of pastes high volume slag cement (HVSC) activated with different concentration of sodium carbonate ($Na_2CO_3$). The ordinary Portland cement (OPC) was replaced by ground granulated blast furnace slag (GGBFS) from 50% to 90% by mass, the dry powders were blended before the paste mixing. The $Na_2CO_3$ was added at 0, 2, 4, 6, 8 and 10% by total binder (OPC+GGBFS) weight. A constant water-to-binder ratio (w/b)=0.45 was used for all mixtures. The research carried out the compressive strength, ultrasonic pulse velocity (UPV), water absorption and X-ray diffraction (XRD) analysis at early ages(1 and 3 days). The incase of mixtures, V5 (50% OPC + 50% GGBFS), V6 (40% OPC + 60% GGBFS) and V7 (30% OPC + 70% GGBFS) specimens with 6% $Na_2CO_3$, V8 (20% OPC + 80% GGBFS) and V9 (10% OPC + 90% GGBFS) specimens with 10% $Na_2CO_3$ showed the maximum strength development. The results of UPV and water absorption showed a similar tendency to the strength properties. The XRD analysis of specimens indicated that the hydration products formed in samples were CSH and calcite phases.