• Transactions of the Korean Society of Mechanical Engineers B
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• v.27 no.8
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• pp.1142-1149
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• 2003

The present study describes a numerical analysis for simulation of the sloshing of flows with free-surface which contained in a rectangular tank moving in harmonic or pitching motion. The VOF function, representing the volume fraction of a cell occupied by the fluid, is calculated for each cells, which gives the location of the free-surface filling any some fraction of cells with fluid. The time-dependent changes of free-surface height are used for visualization subject to several conditions such as fluid height, horizontal acceleration, sinusoidal motion, and viscosity. The free-surface heights were used for comparing wall-force, which is caused by sloshing of flows. Damping effects by baffles were extensively investigated for various conditions in terms of baffle shape and position.

• Journal of the Semiconductor & Display Technology
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• v.6 no.4
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• pp.33-38
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• 2007

Quartz glass panel was prepared by a colloidal silica through the heat-treatment only without any additives in wet-chemical method. This colloidal silica used in slurry process has the uniform distribution of particle size and lower cost. The results show that 6N as a degree of purity and the 86 percentage of violet transmittance in 1mm thickness. AFM(Atomic Force Microscopy) pattern shows that the surface roughness are less than lnm. Also, we investigated the characteristic of quartz panel according to the concentration and distribution of hydroxyl group, viscosity and thermal expansion coefficient.

• Microbiology and Biotechnology Letters
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• v.17 no.4
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• pp.277-282
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• 1989

Xanthan gum is a biopolymer produced by Xanthomonas campestris. In xanthan gum fermentation, the fermentation broth changes to highly viscous non-Newtonian fluid as xanthan gum concentration increases. Maximum xanthan gum concentration is limited by high viscosity of the broth since mass transfers of nutrient and oxygen are inhibited. Int this study the mass transfer effects were investigated in batch and fed-batch fermentations at various agitation speeds and by separate oxygen transfer experiments. Xanthan gum production rate was observed to be largely dependent on oxygen transfer coefficient; while cell growth rate was not affected highly by this factor.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.1306-1311
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• 2004

The performance test apparatus of liquid-phase plate heat exchanger was installed and the computer program for design was developed in this study. The detail temperature distribution of hot and cold fluids in each path of heat exchanger was calculated by numerical method and the correlation for the heat transfer coefficient was defined. The heat transfer coefficients were measured using the working fluids of water and glycerine to investigate the effect of fluid viscosity. The measured heat transfer coefficients were compared with the calculated values obtained from the computer program and it was shown that error of the calculated values was generally less than 5%.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.23 no.8
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• pp.969-977
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• 1999

A similarity solution of a steady laminar flow of micropolar fluids past wedges has been studied. The similarity variables found by Falkner and Skan are employed to reduce the streamwise-dependence in the coupled nonlinear boundary layer equations. Numerical solutions of the equations are then obtained using the fourth-order Runge-Kutta method and the distribution of velocity, micro-rotation, shear and couple stress across the boundary layer are obtained. These results are compared with the corresponding flow problems for Newtonian fluid past wedges with various wedge angles. Numerical results show that, keeping ${\beta}$ constant, the skin friction coefficient is lower for a micropolar fluid, as compared to a Newtonian fluid. For the case of constant material parameter K, however, the velocity distribution for a micropolar fluid is higher than that of a Newtonian fluid.

• Journal of Environmental Science International
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• v.14 no.12
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• pp.1177-1183
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• 2005

The kinetics of the reaction of methyl mercaptan into aqueous diethanolamine were studied over a range in temperature ($20^\~60{\circ}C$) and amine concentrations (0-40 $wt\%$) using a wetted-sphere absorber. The physicochemical properties needed to interpret the data are the solubility and diffusivity of methyl mercaptan in the aqueous diethanolamine solution. The density and the viscosity were obtained and correlated in the experimental range. The Wilke Chang equation was applied to estimate the diffusion coefficient. The enhancement factor was found to be high temperature is below than low temperature. It means the absorption rate with chemical reaction is lower than the physical absorption rate.

• Journal of computational fluids engineering
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• v.10 no.4 s.31
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• pp.39-50
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• 2005

An application of the KFLOW3D code which has been developed at KAIST is presented. This paper briefly describes the underlying methodology and summarizes the results for the DLR-F6 transport configuration recently presented in the second AIAA CFD Drag Prediction Workshop held in Orlando, FL, June 2003. KFLOW3D is a parallelized Reynolds averaged Navier-Stokes solver for multi-block structured grids. For the present computations, 2-equation k-$\omega$ WD+ nonlinear eddy viscosity model is used. The emphasis of the paper is placed on the implementation of the k-$\omega$ WD+ model in the multigrid framework and practicality of KFLOW3D for accurately predicting not only the integrated aerodynamic property such as the drag coefficient but pressure distributions.

• Journal of Ocean Engineering and Technology
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• v.24 no.6
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• pp.41-50
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• 2010

This study established a 3D ecosystem model composed of stratification considering the topographic heat accumulation effect and river outflow, and then applied this model to Jinhae, Masan Bay. Specifically, it reenacted the formation and developmental process of ODW according to the stratification by calculating the kinematic eddy viscosity and eddy diffusion coefficient of the stratification model. The results were used as input data for the ecosystem model and compared with DO, COD, I-N, and I-P, which is the standard index of ocean water quality. As a result, it was determined that COD and T-N are third grade and T-P is second grade standards for a natural environment.

• Fibers and Polymers
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• v.7 no.1
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• pp.73-78
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• 2006

The ability to absorb liquid and the dust removal performance are important factors for wiping cloths used to remove contaminants. We have developed a method that can determine the contaminant removal performance of wiping cloths. In the gravimetric method, experimental errors are unavoidable because the contaminant plate is much heavier than the contaminant material. However, we used image analysis to reduce the experimental errors, and did not use the heavy contaminant plate. The correlation coefficient between the image. analysis and the gravimetric methods was very high, at R=0.97, with a significance level of 95%. From the correlation analysis and empirical data, the image analysis method is a useful tool for measuring wiping efficiency. The wiping efficiency measured using image analysis has a close relationship to the wiping speed, viscosity of the contaminant, and wiping pressure, at the significance level of 95%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.276-280
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• 1991

The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35$^{\circ}C$. Up to 10 months of storage at 35$^{\circ}C$, stale flavor obtained by a sensory method markedly increased, but stickiness decreased. The scores of overall preference were in good agreement with those of stale flavor (r=-0.98) and sticky texture (r=0.98). The correlation coefficient between stale flavor obtained by a sensory method and instrumetal analysis for stored brown rice was r=0.97.