• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.2
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• pp.185-186
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• 2006

우리나라는 리아스식 해안으로 지형이 복잡하고, 특히 강하구에는 사주의 영향으로 선박의 통항로가 수시로 변화되고 있어, 어선들의 좌초사고가 빈번하게 발생하고 있으나, 수심이 옅고, 굴곡이 많아 등부표 등 항로표지의 설치가 불가능한 실정이므로, 이러한 지형 환경에 맞고, 비용이 저렴한 새로운 항로표지인 등주를 설치하기 위한 연구와 설치 후 효과분석을 기술한다.

• Proceedings of the KIEE Conference
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• 2002.11a
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• pp.9-12
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• 2002

NPT IGBT의 게이트 길이 최적화에 대해 수치 해석적으로 분석하였다. 게이트가 길어질 때 드리프트 영역의 전압강하는 급격히 감소하는 반면 소자 표면의 전압강하는 일정하게 증가하기 때문에 순방향 전압강하가 최소가 되는 게이트 길이를 얻을 수 있음을 보였고 시뮬레이션 결과에 부합하는 표면 전압 강하에 대한 해석적인 모델을 처음으로 제시하였으며 그 결과가 시뮬레이션과 잘 일치함을 보였다.

• Journal of the Korean GEO-environmental Society
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• v.20 no.2
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• pp.69-79
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• 2019

The coastal area forms various sedimentary layers according to the environmental conditions such as the topography and geological features of the upper region of the river, ocean currents, and river mouth. Therefore, identifying the characteristics of the marine clay deposited in the coastal area plays a key role in the investigation of the formation of soft ground. In general, alluvial grounds are formed by a variety of factors such as changes in topography and natural environment, they have very diverse qualities depending on the deposited region or sedimentation conditions. The most important thing for the construction of social infrastructures in soft ground areas is economical and efficient treatment of soft ground. In this study, the author collected data from diverse laboratory and field tests on five areas in western and southern offshore with relatively high reliability, and then statistically analyzed them, thereby presenting standard constants for construction design. Correlation between design parameters such as over consolidation ratio, preconsolidation pressure was analyzed using linear and non-linear regression analyses. Also, proposed distribution characteristics of design parameters in consideration of each region's uncertainty through statistical analyses such as normality verification, outlier removal.

• Journal of the Korean Society of Propulsion Engineers
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• v.25 no.6
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• pp.29-35
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• 2021

Bell mouth inlet is applied in various industries due to the advantage of little pressure loss and accurate flow measurement. In this study, the configuration of the bell mouth intake is designed in a long radius shape, and a suitable grid size was selected to minimize the pressure drop and to prevent the engine damage by foreign objects at outdoor operating conditions. It was able to present a modified pressure drop coefficient equation from two data obtained from the computational simulation and experimental results for the total pressure loss by inlet screen installation.

• The Korean Journal of Rheology
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• v.6 no.2
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• pp.129-138
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• 1994

공압출되는 sheet die에서 고분자 물질의 비등온 유동유동을 수치모사하였다. 유변학 적 식으로 power-law model을 사용하였고, 격자생성법을 이용한 유한차분법을 사용하였다. 수치계산을 통해 수축채널에서의 온도 분포를 구해보고 점도가 채널에서의 온도 분포를 구 해 보고 점도가 채널에서의 압력강하 및 신장속도에 미치는 영향을 알아보았다. 압력강하는 외부 유체의 점도 및 heat dissipation의 영향을 크게 받았다. 신장속도는 외부 유체의 점도 가 증가함에 따라 커진 반면 내부 유체의 점도가 증가함에 따라 커진반면, 내부 유체의 점 도증가에 따라 감소하였고, heat dissipation에 의해 증가하였다.

• Proceedings of the KIPE Conference
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• 2014.07a
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• pp.134-135
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• 2014

본 논문에서는 동적 전압 보상기를 위한 속응성을 향상시킨 입력 전압의 크기를 검출하는 기법을 제안한다. 동적 전압 보상기가 계통 전압에서 발생한 순시전압강하를 보상하기 위해서는 강하된 전압을 검출해야 한다. 외란에 강인하고 빠른 응답 특성을 가지는 재귀형 최소 자승법을 사용하여 입력 전압으로 부터 강하된 전압의 크기를 구하고 보상전압을 생성한다. 생성된 보상전압은 입력 전압에 더해져 안정된 부하전압을 공급한다. 시뮬레이션 결과를 통해 제안하는 방법의 타당성을 검증한다.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 1999.04a
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• pp.194-195
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• 1999

• Journal of the Korean Vacuum Society
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• v.8 no.1
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• pp.1-8
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• 1999

A boundary condition reflecting automatically, regardless of the direction of the gas flow, the pressure drop due to the entrance and exit effect occurred at a connection of two elements with different cross-sections in calculating the pressure profile of a vacuum network composed of many chambers and pipes which have different shape and vacuum properties was developed. The method of correcting the pressure drop in an element of varying cross-section like a cone was also introduced to keep the system free from directionality. The developed boundary conditions are applied as an example to a linear composed vacuum system to show how to make a set of simultaneous equations based on the particle balance equation and how to obtain its solution.

• 한국해양학회지
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• v.22 no.3
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• pp.191-206
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• 1987

Keum River discharges 6.4billion tons of fresh water annually into the Yellow Sea. More than 60% of the total discharge is concentrated in summer, differentiating distinct low-discharge and high-discharge periods for the estuarine environment. The concentration of SPM(Suspended Particulate Matter) is, in general, very high, except sometime during rainy season, and turbidity maximum is often observed, especially during spring-tides(Lee and Kim, 1987).

• Food Science and Preservation
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• v.16 no.6
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• pp.861-868
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• 2009

We investigated the use of mashed red pepper in the manufacture of kimchi using various freezing point depression agents (glucose, pectin, ascorbic acid or NaCl). In sensory evaluation results, overall acceptance seemed to be highly related to NaCl content. Kimchi was prepared using mashed red pepper with different levels of NaCl (3, 5, and 10% w/w), and quality characteristics were investigated during storage at $10^{\circ}C$. Salt concentrations of kimchi prepared with addition of 3, 5, or 10% NaCl, and control kimchi, were 2.28, 2.47, 3.10 and 1.92%, respectively. pH values varied significantly among treatments but acidity levels did not differ significantly except during the early stages of production. With increasing NaCl addition, the acidity of kimchi was lower than that of control samples during later fermentation periods. At day 20, the reducing sugar level in control kimchi had decreased by 70% whereas NaCl treatment caused decreases of 45 - 55%. The vitamin C contents of kimchi prepared with addition of NaCl (125.88-145.23 mg/100 g) were higher than that of control (37.22 mg/100 g). In sensory evaluation tests, appearance and texture did not differ significantly with treatment or fermentation period. When taste and overall acceptance were scored, kimchi prepared with the addition of 3% NaCl attained the highest marks throughout the entire fermentation period.