• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.7 no.4
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• pp.577-588
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• 1995

A numerical study is made on the melting process of an unconstrained ice inside an isothermal ice-ball capsule. The unmelted ice core is continuously ascending on account of buoyancy forces. Such a buoyancy-assisted melting is commonly characterized by the existence of a thin liquid film above the ice core. The present study is motivated to present a full-equation-based analysis of the influences of the initial subcooling and the natural convection on the fluid flow associated with the buoyancy-assisted melting. In the light of the solution strategy, the present study is substantially distinguished from the existing works in that the complete set of governing equations in both the melted and unmelted regions are resolved in one domain. Numerical results are obtained by varying the wall temperature and initial temperature. The present results reported the transition of the flow pattern in a spherical capsule, as the wall temperature was increased over the density inversion point. In addition, time wise variation of the shapes for the liquid film and the lower ice surface, the time rate of change in the melt volume fraction and the melting distance at symmetric line is analyzed and is presented.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.40 no.9
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• pp.605-612
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• 2016

In this study, numerical simulations were conducted for conjugate heat transfer around ice balls in an encapsulated ice thermal storage system. Four shapes of ice balls were modeled; the default one was a sphere, and the other three shapes were designed to enhance convective heat transfer through the ball surface. The flow around the ball was laminar, for which the Reynolds number was 300, and both forced and natural convections inside and outside the balls were considered. The simulations revealed that the magnitude of convective heat transfer for the different shapes decreased in the following order: bone, dimple, hole, and sphere. For the entire simulation, the maximum difference in the average temperatures of water inside the capsules was found to be $0.9^{\circ}C$. Therefore, it can be said that the effect of ice-ball shape on the performance of the ice thermal storage system is significant, considering that more than 0.3 million balls are used in this system.

• Journal of Life Science
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• v.27 no.8
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• pp.909-918
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• 2017

Ice plant (Mesembryanthemum crystallinum L.) was fermented in brine in the form of mulkimchi (IPMB), and its contents of organic acid and cyclitols and biological activities were compared with those before fermentation. The pH of the IPMB continuously decreased until the sixth day of fermentation. The lactic acid yield was greatest on the fourth day. D-pinitol in ice plant mulkimchi solids (IPMS) decreased during fermentation. However, myo-inositol and D-chiro-inositol increased. The radical scavenging activities of ABTS and DPPH, in addition to the activity of FRAP, of the IPMS extract were generally higher after fermentation, with the activities highest on the fifth ($79.09{\pm}0.69%$), fourth ($87.55{\pm}1.21%$), and sixth ($78.72{\pm}0.99%$) days of fermentation, respectively, when treated with 1 mg/ml of the extract. As shown by a lipid/MA assay, antioxidant activity was generally higher after fermentation. The viability of BNL CL.2 cells damaged by t-BHP, $H_2O_2$, and ethanol was $14.19{\pm}0.98$, $13.80{\pm}2.25$, and $25.89{\pm}2.90%$, respectively. When treated with $200{\mu}g/ml$ of IPMS extract, the cell viability was $57.06{\pm}4.52%$ on the first day, and $66.06{\pm}1.36%$ on the fourth day, and $50.07{\pm}04.85%$ on the sixth day of fermentation. Hepatocyte protective effects did not increase significantly after fermentation. ${\alpha}-glucosidase$ inhibitory activity was quite high, with a range of $83.52{\pm}2.69$ to $92.79{\pm}2.16%$, and the activity increased gradually in all the groups over the fermentation period. There was no clear correlation between ${\alpha}-amylase$ inhibitory activity and fermentation.

• KOREAN POULTRY JOURNAL
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• v.38 no.11 s.445
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• pp.100-103
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• 2006

매년 초 정부에서는 뉴스를 통해 물가에 대한 문제를 다루지 않는 경우가 거의 없다. 가정에서도‘올해는 물가가 얼마나 올랐지?’하고 생각해 보면 물가가 빠르게 상승한다는 것을 체감하게 된다. IMF시절 고금리와 환율상승으로 수입원자재 가격이 상승하면서 많은 국내업계들이 도산을 하는 아픔을 겪었다. 그리고 그여파는 고스란히 생활경제로 돌아와 국민에게 전가되면서 각종 요금들이 줄줄이 인상되었다. 식품류 가격 또한 시대의 흐름과 함께 해 마다 상승해 왔으며 앞으로도 그러할 것이다. IMF이후 환율 급등으로 수입자재의 가격이 높아지면서 어린이들이 좋아하는 아이스크림의 경우는 300원에서 500원으로 큰 폭 상승하기도 하였다. 우리나라 물가는 경제성장에 발맞추어 매년 증가세를 보이고 있으며, 이에 우리 양계산업에도 자연히 영향을 받아 높은 가격상승은 없었지만 거의 지속적으로 가격상승이 이루어졌다. 다만 일순간 질병으로 인해 소폭의 하락세를 보인적은 있지만 대체적으로 꾸준한 가격상승이 있어왔음을 볼 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1732-1739
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• 2016

The general components and cyclitol compounds of ice plant (Mesembryanthemum crystallinum) were analyzed to examine the possibility of using extracts as functional food materials, the antioxidant effects and antidiabetic activities of the extracts by solvent fraction were tested. Among the mineral contents, contents of K and Na were the largest ($1,213.33{\pm}2.52$ and $545.53{\pm}12.01mg/100g$, respectively), followed by S, Ca, P, and Mg in order of precedence. Among cyclitol compounds, content of D-pinitol was the largest ($4.04{\pm}0.08mg/g$) while contents of chiro-inositol and myo-inositol were relatively small ($2.82{\pm}0.01$ and $0.25{\pm}0.01mg/g$, respectively). Among total phenol contents by solvent fraction, contents of chloroform and ethyl acetate fractions were large ($35.80{\pm}1.33$ and $23.70{\pm}0.62mg\;GAE/g$, respectively). Among antioxidant activity levels examined by DPPH, ABTS, FRAP, and lipid/MA assays, the chloroform fraction commonly showed the highest level of activity while the ethyl acetate fraction showed relatively high levels of activity. The antioxidant activity levels were proportional to total phenol contents by solvent fraction. As for antidiabetic effects, all solvent fractions showed at least 50% ${\alpha}-glucosidase$ inhibitory activity levels while the ethyl acetate, butanol, and chloroform fractions showed high levels activity of $90.33{\pm}0.40$, $87.98{\pm}0.16$, and $86.38{\pm}0.51%$, respectively. The ${\alpha}-amylase$ inhibitory actively levels were in the range of $25.63{\pm}1.45{\sim}60.34{\pm}2.67%$, which was lower than the ${\alpha}-glucosidase$ inhibitory activity levels, but the inhibitory activity levels by solvent fraction were similar. Given the above study results, ice plant can be utilized as a natural material with antioxidative and antidiabetic functionality.

• Journal of Korean Philosophical Society
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• no.89
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• pp.37-67
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• 2010

The 21 Century is definded as an age of culture or image characterized by the fact, that modern society are being overwhelmed with virtual reality, that is full of visual images. The cultural concentration on the visual image and the excessive tendency to attend it become not only today but also ever as the leading style of culture. Nevertheless, it is particularly noteworthy that the visual image has become so one of the basic conditions of modern society, that one holds it as the society of the spectacle. So can the problem of seeing that resulted from the oculocentric culture, that is the problem of the fundamental relationship between the world and the eyes of human beings, be examined in the phenomenological sense. For this study, I believe that 『Phenomenologie de la Perception』 of Merleau-Ponty provides a important approach. The theme of this study is to refer, first, how man has dealt with the seeing in the history of philosophy, such as Plato, Kant, and Merleau-Ponty, who although not the anti-oculocentricism, but also makes serious reflection about an excess of visual images. Second, it is to explain what characteristics and problems are located in these considerations, and thirdly, it must be brought into the light, what is the essence of the seeing with regard to the beauty, the truth and the morality.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.16-22
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• 1999

The relation between food intakes and dental caries was investigated with 211 primary school students (83 boys and 128 girls) in Kumsan area. The results were as follows. The rate of dental caries of the subjects was 65.4%. 83.9% of the subjects had a snack, 69.5% of students having a snack and 44.1% of students having not snack was dental caries (p<0.001). For tooth brushing numbers per day, 38.4% of subjects was one time, and 61.6% was more than two times. For tooth brushing time, 31.8% had before meals and 68.2% after meals. The intake frequency rate of main food was cooked rice 33.30%, ramyun 14.81%, bread 9.57%, rice cake 6.16%, nodule 4.88% in good group, and cooked rice 27.04%, rice cake 12.04%, ramyun 8.50%, bread 8.11%, fried rice 5.49% in dental caries group. The intake frequency rate of a side dish was kimchi 13.88%, egg 6.21%, dried laver 5.51%, fish paste 5.51%, fish 5.03%, kongjaban 0.44% in good group, and potato soup 6.86%, cucumber 6.56%, sprout soup 5.78%, bean curd 5.33%, sesame leaf 5.21%, lettuce 1.23% in dental caries group. The intake frequency rate for snack was ice cream 9.85%, biscuit 7.35%, gum 6.17%, chestnut 6.16%, apple 5.81%, milk 5.56%, yogurt 4.86%, gypo 4.39%, candy 4.15%, chocolete 3.91% in good group, and biscuit 10.00%, ice cream 6.75%, candy 5.88%, fruit canned food 5.70%, milk 5.41%, corn 5.00%, banana 5.00%, peanut 4.42%, fritter 4.39% in dental caries group. The rate of cariogenic food, detergent food, protective food in a side dish were 4.0%, 40.8%, 55.1%o in good group, and 11.5%, 43.9%, 44.6% in dental group respectively (p<0.001). The rate of cariogenic food, detergent food, protective food in a snack 67.8%, 10.4%, 21.7% in good caries group, and 75.3%, 8.8%, 15.9% in dental caries group respectively (p＜0.001).

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.957-964
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• 2000

To assess trans fatty acids (tFAs) intake of a girls' high school students in Pusan, dietary history and quantitative food frequency questionnaire (FFQ) were surveyed and analyzed with a total subjects of 274, 268 in summer and winter respectively. It was shown that 38.0% of subjects which was the highest percentage, had snack twice a day in frequency of snack intake. The most favorite snack of subjects was ice cream (46.4%), the preference for milk and dairy products was considerably high. 43.4% of subjects responded to once a month in frequency of dining out. They preferred grilled pork (39.1%), hamburger (36.9%), grilled beef (26.6%) in order. It was also appeared that they preferred fast food. In the case of eating bread, 8.0% of subjects ate bread and margarine, 7.1% butter. Generally, the subjects preferred margarine to butter. tFAs intake for each person per day was $4.24{\pm}0.18\;g$. There was significant difference in tFAs intake according to parents income (p<0.05), frequency of snack intake (p<0.001) and that of dining out (p<0.05). tFAs intake produced naturally (N-tFAs) was $0.86{\pm}0.00\;g$ which corresponded to 20.3% of total tFAs intake per day. tFAs intake produced artificially (H-tFAs) in the process of hardening oil was $3.38{\pm}0.14\;g$, equaled to 79.7% of total tFAs intake per day. There was significant difference between H-tFAs intake for each person per day (p=0.000)