• The Journal of the Acoustical Society of Korea
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• v.27 no.4
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• pp.178-182
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• 2008

In measurements of the vibration of structures underwater with a laser Doppler vibrometer, the surface vibration is measured by means of detecting the phase change of the laser beam due to the structural vibration. The laser beam passes through the sound field radiated from the vibrating structures underwater. It experiences an additional phase change due to the change in refractive index in the radiated sound field. This phase change due to the sound field may cause the error in surface vibration measurements. In this paper, this phase change due to the radiated sound filed has been analyzed. The numerical simulation has been peformed to evaluate the phase change in sound field radiated from an infinite cylindrical structure vibrating underwater.

• Journal of Biomedical Engineering Research
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• v.22 no.5
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• pp.439-448
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• 2001

This paper considers the acoustical characteristics of the closing click sounds of the mechanical valves employed in an implantable biventricular assist device (BYAD) and their re1evance to the Physical states of the valved. Bj rk Shiley Convexo Concave tilting disk valve was chosen for the study and acoustic measurement was made for the BYAD operated in a mock circulatory system as well as implanted in an animal (sheep). In the BYAD operated in the mock circulatory system. three different states of the valve were examined, ie. normal. mechanically damaged. pseudo-thrombus attached. Microphone measurement for the BVAD implanted in the animal was carried out for five days at a regular time interval from one day after implantation. Characteristic spectrum of the sound from the valve was estimated using Multiple Signal Classification (MUSIC) in which the optimal order was determined according to Bayesian Information Criterion (BIC) . It was observed that the mechanical damage of the valve resulted in changes of the structure of the acoustic spectrum. In contrast. the thrombus formed on the valve did not change much the basic structure of the spectrum but brought about altering the spectral Peak frequencies and energies. Maximum spectral Peak (MSP) with the greatest energy was seen at 2 kHz for the normal valve and it was shifted to 3 kHz for the calve attaching the Pseudo-thrombus. Unlike the normal valve, strong spectral Peak appeared around 7 kHz in the sound from the valve mechanically damaged. In the case of the BYAD implanted in the animal. as the thrombus grew, acoustic energy was reduced relatively more in the low frequency components (〈 2 kHz) and the frequencies of the 1st, 2nd and 3rd MSP were increased little. The thrombus formation would result in reduction in both the variability of the 1st, 2nd and 3rd MSP and the value of the BIC optimal order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1211-1219
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• 2013

Dasik is a kind of traditional Korean dessert, which has polysaccharides as the major base. Dasik was prepared using rice and various ingredients and its antioxidant properties were determined. In addition, textural changes and sensory evaluation were conducted on Dasik during 7-day storage at $4^{\circ}C$. Dasik containing brown rice, red ginseng, and rice bran oil showed higher radical scavenging ability, reducing power, total flavonoid, and total phenolic contents among tested rice-based samples. Dasik prepared using black sesame seeds showed the highest radical scavenging ability and reducing power compared to rice-based Dasik. In sensory evaluation, 10 trained panelists found that hardness of the rice-based Omija Dasik sample increased significantly (P<0.05) while moistness and softness attributes decreased as the storage period of Dasik increased. The roasted bean Dasik and black sesame Dasik samples were evaluated similarly and their moistness decreased significantly (P<0.05) with longer storage period. The overall and texture acceptability of the rice-based Omija Dasik and the roasted bean Dasik samples decreased significantly (P<0.05), and scores of willingness to try again of the rice-based Omija Dasik decreased as the storage period of Dasik increased. Positive or negative correlations among the results from sensory evaluation and textural analysis were observed in Dasik.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.35 no.8
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• pp.869-876
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• 2011

It is important to analyze the dynamic behavior of counter-rotating rigid/deformable rolls in the roll-coating process, because the stability of the process is affected by the dynamic characteristics. In the present study, the effects of material property, angular velocity, and gap size on the contact pressure and contact shape of the deformable roll are numerically investigated. The behavior of two rolls with a negative gap was analyzed using the finite element method, and the material property of the deformable roll was applied with the Mooney-Rivlin coefficients of the hyper-elastic model. The contact shape is affected by the gap size, and the contact pressure mainly depends on the stiffness of the deformable roll and the gap size. To maintain a negative gap between two rolls, controls such as load and displacement controls must be used. The results indicate that displacement control can reduce the instability.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.423-429
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• 2003

Kimchi has been worldwide recognized as a traditional Korean fermented food, In the Chinese cabbage's pickling, salt content of evenly penetrate into the tissue affects on the texture of matured kimchi, But the previous method which usually using brine salting has a disadvantage of uneven penetration of salt into the leaves and stems. The purpose of the study is to develope the method which produce superior kimchi by evenly penetrate the salt into the tissue rapidly, The dry salting method is directly spread the salt on the surface of chinese cabbage as percentage in weight with 10, 12, 14, 16%(s) and pickled in this state for 5 hours. Brine salting method is soaking chinese cabbage in the 16% salt solution(16%B) for 20 hours. Sensory evaluation, contents of salt, properties of mechanical hardness and micro structure were studied among fresh cabbage, 16%B and 10, 12, 14, 16%(s) cabbage, The result of salt contents in all groups of pickled chinese cabbage were significantly increased compared with fresh cabbage. The compressive force of cabbage's steams by mechanical measurement was significantly decreased but cutting force was increased. In pickled cabbage, the cutting force was the highest correlated with salt content, In the sensory evaluation, the salty taste of leaves and chewy degree were significantly increased, but the hardness and crips of the stems were significantly decreased by increasing salt contents. Therefore the dry salting is the most excellent pickling method in small amount of kimchi production by saving salt amount and time, furthermore due to even penetration of salt into leaves and stems.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.10
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• pp.981-987
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• 2011

In this study, single cylinder engine experiment was carried out to investigate combustion characteristics spray guided direct injection spark ignition engine. In the result of engine experiment, it was shown that flammable window of injection timing was existed. The combustion efficiency increased with retarding injection timing, reaching a peak value, subsequent to decrease again. These results were likely due to the effect of ambient pressure on stratified-premixed mixture preparation. 150 bar injection pressure condition and retarded injection timing from the best combustion efficiency injection timing showed the highest IMEP value due to the advanced combustion phase of the maximum combustion efficiency condition. HC emission showed same trend of combustion efficiency, and smoke emission was increased as injection timing was retarded due to the increased locally rich area in the high ambient pressure. NOx emission showed decreasing trend as injection timing was retarded. This is likely due to the maximum in-cylinder temperature was decreased with retarded combustion phase.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.8
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• pp.855-860
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• 2011

We numerically simulated a dissolved air flotation (DAF) tank to predict the performance of the pilot facility. The flow was assumed to be two-dimensional and two-phase. The velocity distributions in the separation zones of differently shaped DAFs were compared to find the effect of the shape on the performance. The results showed that the typical flow pattern that appeared in a well-designed DAF-tank was generated in the separation zone of the base model. This flow pattern could be maintained while the baffle height was sufficiently tall regardless of the other geometric parameters. However, the baffle height and angle, the contact zone width, and the perforated plate affected the uniformity of the downward flow in the separation zone. Except for the baffle height, the base model used in this study showed a better uniformity of downward flow than did other models with different geometric parameters.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1972.03a
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• pp.5-6
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• 1972

Noise and air pollution, which accompany the development of industry and the increase of population, contribute to the deterioration of urban environment. The air pollution level of Seoul has gradually increased and the city residents are suffering from a high pollution of noise. If no measures were taken against pollution, the amount of emission of pollutant into air would be 36.7 thousand tons per year per square kilometer in 1975, three times more than that of 1970, and it would be the same level as that of United States in 1968. The main sources of air pollution in Seoul are the exhaust has from vehicles and the combustion of bunker-C oil for heating purpose. Thus, it is urgent that an exhaust gas cleaner should be instaled to every car and the fuel substituted by less sulfur-contained-oil to prevent the pollution. Transportation noise (vehicular noise and train noise) is the main component of urban noise problem. The average noise level in downtown area is about 75㏈ with maximum of 85㏈ and the vehicular homing was checked 100㏈ up and down. Therefore, the reduction of the number of bus-stop the strict regulation of homing in downtown area and a better maintenance of car should be an effective measures against noise pollution in urban areas. Within the distance of 200 metres from railroad, the train noise exceeds the limit specified by the pollution control law in Korea. Especially, the level of noise and steam-whistle of train as measured by the ISO evaluation can adversely affect the community activities of residents. To prevent environmental destruction, many developed countries have taken more positive action against worsening pollution and such an action is now urgently required in this country.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.427-436
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• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.

• Clinical and Experimental Pediatrics
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• v.45 no.12
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• pp.1519-1527
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• 2002

Purpose : Although influenza virus is one of the most important causes of acute respiratory tract infections(ARTIs) in children, virus isolation is not popular and there are only a few clinical studies on influenza in Korea. We evaluated the epidemiologic and clinical features of ARTIs by influenza virus in children. Methods : From February 1995 to August 2001, nasopharyngeal aspirations were obtained and cultured for the isolation of influenza virus in children admitted with ARTIs. The medical records of patients with influenza virus infection were reviewed retrospectively. Results : Respiratory viruses were isolated in 997(22.0%) out of 4,533 patients examined, and influenza virus was isolated in 164 cases(3.6%). Influenza virus was isolated year after year mainly from December to April of next year. The ratio of male and female was 1.9 : 1 with a median age of 15 months. The most common clinical diagnosis of influenza virus infection was pneumonia, and fever and cough developed in most patients. There was no difference between influenza A and B infection in clinical diagnoses and symptoms. All patients recovered without receiving antiviral treatment except for one patient diagnosed with pneumonia who had underlying disease of Down syndrome with ventricular septal defect. Conclusion : ARTIs caused by influenza virus developed every winter and spring during the period of study. Because fatal complication can develop in the high risk group, prevention, early diagnosis and proper management of influenza should be emphasized.