• Nuclear Engineering and Technology
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• v.55 no.10
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• pp.3874-3897
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• 2023

A high-fidelity computational fluid dynamics (CFD) analysis was performed using the Large Eddy Simulation (LES) model for the lower plenum of the High-Temperature Test Facility (HTTF), a ¼ scale test facility of the modular high temperature gas-cooled reactor (MHTGR) managed by Oregon State University. In most next-generation nuclear reactors, thermal stress due to thermal striping is one of the risks to be curiously considered. This is also true for HTGRs, especially since the exhaust helium gas temperature is high. In order to evaluate these risks and performance, organizations in the United States led by the OECD NEA are conducting a thermal hydraulic code benchmark for HTGR, and the test facility used for this benchmark is HTTF. HTTF can perform experiments in both normal and accident situations and provide high-quality experimental data. However, it is difficult to provide sufficient data for benchmarking through experiments, and there is a problem with the reliability of CFD analysis results based on Reynolds-averaged Navier-Stokes to analyze thermal hydraulic behavior without verification. To solve this problem, high-fidelity 3-D CFD analysis was performed using the LES model for HTTF. It was also verified that the LES model can properly simulate this jet mixing phenomenon via a unit cell test that provides experimental information. As a result of CFD analysis, the lower the dependency of the sub-grid scale model, the closer to the actual analysis result. In the case of unit cell test CFD analysis and HTTF CFD analysis, the volume-averaged sub-grid scale model dependency was calculated to be 13.0% and 9.16%, respectively. As a result of HTTF analysis, quantitative data of the fluid inside the HTTF lower plenum was provided in this paper. As a result of qualitative analysis, the temperature was highest at the center of the lower plenum, while the temperature fluctuation was highest near the edge of the lower plenum wall. The power spectral density of temperature was analyzed via fast Fourier transform (FFT) for specific points on the center and side of the lower plenum. FFT results did not reveal specific frequency-dominant temperature fluctuations in the center part. It was confirmed that the temperature power spectral density (PSD) at the top increased from the center to the wake. The vortex was visualized using the well-known scalar Q-criterion, and as a result, the closer to the outlet duct, the greater the influence of the mainstream, so that the inflow jet vortex was dissipated and mixed at the top of the lower plenum. Additionally, FFT analysis was performed on the support structure near the corner of the lower plenum with large temperature fluctuations, and as a result, it was confirmed that the temperature fluctuation of the flow did not have a significant effect near the corner wall. In addition, the vortices generated from the lower plenum to the outlet duct were identified in this paper. It is considered that the quantitative and qualitative results presented in this paper will serve as reference data for the benchmark.

• Journal of the Korea Concrete Institute
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• v.26 no.1
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• pp.23-34
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• 2014

This study investigates the relationship between the performance of fresh and hardened Ultra-High Performance Concrete (UHPC) without heat treatment. The performance of fresh UHPC is determined by the slump flow test related to the fluidity of concrete mixtures, and the air content test. The variables of these tests are the water to binder ratio, superplasticizer dosages and volume fractions of steel fiber. Generally, insufficient fluidity and excessive air contents in concrete mixtures lead to the insufficient packing density related to the performance of harden concrete. The performance of hardened UHPC is determined by the compressive and flexural tensile tests. The results of the fresh UHPC tests show that there is the linear correlation between each variable and the slump flow diameter, and that the slump flow diameter is linearly decreased as the air content ratio increase. Using these results, the formula is developed to predict the fresh performance before mixing UHPC. The results of the hardened UHPC tests show that the hardened performance is not influenced by the air content ratio in the range of 3.2 to 4.2 per cent. However, the flexural tensile strength dominantly influenced by the volume fractions of steel fiber.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.763-770
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• 1997

The separation of benzene-cyclohexane mixture using (O/W)/O emulsion liquid membrane was studied. The operating parameters which can affect the selectivity, benzene yield, and emulsion size distribution were examined and determined by the batch type operation. The unsteady state and steady state extraction behavior in continuous pulse stirred reactor(CPSR) were verified. The optimum conditions for benzene selectivity and yield in batch operation were as follows; emulsion mixing intensity 4000 rpm, Tween 80 concentration 0.4%, volume ratio of membrane phase to internal phase 0.75, volume ratio of dispersed phase to continuous phase 0.5, and permeation time 10 minutes, As impeller speed increased and the microdrop holdup decreased, the Sauter mean diameter decreased. Turbulence damping parameter of modified Calabrease correlation considering microdrop holdup was 2.28. The optimum conditions of continuous operation were as follows; agitation speed 300 rpm, pulse frequence 2 times/sec, flow rate of continuous phase 30ml/min, and flow rate of emulsion phase 12.0ml/min.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2652-2659
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• 2011

The principal objective of this study was to provide the basic information on the sourdough bread made with probiotics and yeast(Saccharomyces cerevisiae) and to establish an optimum formula for the development of sourdough bread with high physiological, textural and sensory quality characteristics. The following mixing ratios of probiotics and yeast were used: Test 1, probiotics: yeast = 1.5 : 0.1; Test 2, 0.30 : 0.02; Test 3, 0.15 : 0.01(g/g). Fermentatioin using sourdough resulted in increase in number of probiotics in sourdough by 244~642 times but reduced pH in sourdough. Contributions by yeast in pH in sourdough were not as high as probiotics after the first fermentation of 15 hrs period of the dough. Among the three groups, bread volume, crumb firmness, crumb thickness, crumb elongation, compression force value, and specific volume of bread of bread were not significantly different. However, in sensory evaluation, flavor, taste, overall acceptance in sourdough produced by Test 2 markedly improved(p<0.05). These results show that Test 2 bread had improved sourdough properties, compared to Test 1 bread and Test 3 bread.

• The Korea Journal of Herbology
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• v.21 no.2
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• pp.151-158
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• 2006

Objectives : The purpose of the present study is to observe the neuroprotective effect of the $NeuBo153^{\circledR}$ on transient focal cerebral ischemia in rats. Methods : $NeuBo153^{\circledR}$ was made by mixing the herbs, mainly the root of Panax ginseng, the root of Rehmannia glutinosa and Poria cocos, the stem bark of Acanthopanax senticosus, the root of Scutellaria baicalensis and Mel, and heating for 96 hours. Transient Focal cerebral ischemia (2 h of ischemia, 22 h of reperfusion) was induced by intraluminal suture method with SD rats. Sensory motor function was tested by rotarod test, prehensile traction test, beam balance test and foot fault test at 24 h after ischemia. The brain slices were stained by 2% 2, 3, 5-triphenyltetrazolium chloride and the infarct volume was measured by graphic analyzer at 24 h after ischemia. Results : $NeuBo153^{\circledR}$ treated group did not show significant differences compared with vehicle treated group in body temperature. Oral administration of $NeuBo153^{\circledR}$ reduced brain infarct volume by 29.7% compared with vehicle treated group. $NeuBo153^{\circledR}$ also showed protective effects on sensory motor functional deficits. Conclusion : $NeuBo153^{\circledR}$ treatment reduced brain damage and improved functional deficits induced by MCAo. It showed neuroprotective effects even when treatment was relayed 2 h after injury. Further research is required to evaluating long term functional recovery am accurate therapeutic range and mechanisms.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.386-392
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• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1813-1822
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• 2012

The purpose of this study was to determine the optimal mixing conditions of two different amounts of purple barley flour ($X_1$), and olive oil ($X_2$) in baking white pan bread. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points including 2 replicates. The more purple barley flour added, the more weight, yellowness (b-value), hardness, gumminess, and chewiness increased; but the more volume, specific loaf volume, lightness (L-value), and springiness decreased. The greater the amount of olive oil added, the more hardness, cohesiveness, gumminess, and chewiness increased; but the more yellowness (b-value) and springiness decreased. The physical and mechanical properties were affected more by the amount of purple barley flour than by the amount of olive oil. Sensory properties except flavor were more affected by the amount of purple barley flour than by the amount of olive oil.

• Applied Chemistry for Engineering
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• v.19 no.2
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• pp.161-167
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• 2008

Multi-walled carbon nanotubes (MWCNT)-reinforced poly(ethylene-co-ethyl acrylate) (EEA) nanocomposites were prepared by both melt and solution mixing methods. The mechanical, thermal, and electrical properties were investigated as a function of type and loading of CNT. The tensile strength and modulus increased, while elongation at break decreased with increasing MWCNT content. The hollow-type MWCNT showed an improved tensile strength and elongation at break compared with a conventional MWCNT. The thermal degradation temperature was increased by around $40^{\circ}C$ with increasing the amount of MWCNT. The melt-mixed composites showed the highest volume resistivity. In the case of solution-mixed composites, the conventional MWCNT was estimated to show much lower volume resistivity than that of hollow MWCNT. The number and length of extruded CNT onto the fractured surface increased by both increasing the content of CNT and employing the tensile strain to the sample. The melt-mixed specimens showed much smaller number and shorter length of extruded CNT.

• Journal of the Korea Concrete Institute
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• v.14 no.4
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• pp.540-548
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• 2002

The purpose of this study is to analyze the application of oyster shells (OS) as aggregates for concrete. For this purpose, five reference mixes with W/C ratios of 0.4 ∼0.6 at intervals of 0.05 were used. The replacement proportion of OS was varied with ratios of 0, 10, 30, 50 and 100％ by volume of fine or coarse aggregate in the reference mixes. OS was washed and crushed for using as aggregates. New chemical reaction between crushed OS aggregate and cement paste was tested through XRD and SEM analysis. Two strength properties (compressive and flexural) were considered. Strength tests were carried out at the ages of 1, 3, 7, 14 and 28 days. The variations of workability, air content and density, drying shrinkage of the specimens with different proportions of OS were also studied. Finally, the hollow concrete block using OS as a substitute material for fine aggregate was made for testing the application of OS. Experimental results showed that my new chemical reaction did not occur due to mixing OS in concrete. The workability and strengths decreased with increase in proportion of OS. The same trend was observed in density and unit weight, but air content increased due to the inherent pores in OS, which showed a possibility to produce light weight concrete with low strength by using OS as coarse aggregates for concrete. Tests on hollow concrete block showed that the compressive strength and absorption ratio were satisfied with quality requirements when the fine aggregate was substituted with OS up to 50％ in volume.

• Journal of the Korea institute for structural maintenance and inspection
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• v.22 no.2
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• pp.51-58
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• 2018

This study was a basic research for actual production of recycled aggregate concrete, and experiments were carried out on the change of water cement ratio and physical properties of recycled aggregate concrete with fixed slump. Results were as follows. Concrete using recycled aggregate were required increased water to maintain the target slump, and the recycled fine aggregate are necessary more increased water more than the recycled coarse aggregate. The replacement ratio of recycled fine aggregate be less than 60%, would be possible to obtain the air content volume that did not deviate from the concrete quality specification. The compressive strength of concrete using recycled aggregate decreased with increasing the replacement of recycled aggregate, and compressive strength decreased by 25% when 100% recycled fine aggregate were replaced. As a result of analyzing the correlation of compressive strength according to the mixing factors of concrete, it was found that replacement of recycled fine aggregate> water cement ratio> air content volume were influenced in order.