• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2011.11a
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• pp.224-227
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• 2011

In order to determine the enthalpy profile in the high temperature transpiration cooling test facility for the air-breating engine compartments, theoretical calculation and measurement for the flow of the test section are performed. The mass averaged enthalpy value determined by the heat balance and sonic throat methods is 10 MJ/kg. The centerline enthalpy value measured using the slug type copper calorimeter is 15 MJ/kg. Typically, the ratio of centerline and mass averaged enthalpy should be varies from 1.4 to 4. This facility has lower bound of enthalpy profile. It will be effective in testing of high temperature transpiration cooling.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.41 no.7
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• pp.547-551
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• 2013

Mass averaged and core enthalpy in the arc jet flow are obtained experimentally. The experiment is made for the 150kW Huels type arc-jet applying the test condition for the research of gasturbine engine injection cooling technique. The mass averaged enthalpy value determined by the sonic throat method is 5.5MJ/kg. The core enthalpy value determined by the heat transfer rate method is 14.3MJ/kg. Based on result of experiment, the ratio of the core to mass averaged enthalpies is 2.6.

• Journal of the Korean Chemical Society
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• v.52 no.2
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• pp.186-196
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• 2008

purpose of this study was to investigate college students' understanding of the thermodynamic aspects of the dissolution of solids and gases. The subjects were 34 juniors from the Seoul area who answered questionnaires composed of six items which asked the directions and reasons for the changes in enthalpy, entropy, and the solubility by temperature for the dissolution of solid sodium chloride and gaseous carbon dioxide into water. The results showed that the students understanding of the enthalpy change of dissolution was poor: many students answered that the dissolution of solids is an exothermic process because the dissolution occurs when the solute-solvent interaction is greater than the solute-solute interaction; the students also thought that the enthalpy should be reduced for spontaneous dissolution because the spontaneity depends on the enthalpy change only. For the entropy change, the students understanding was better and they explained it according to the meaning of disorder. For the temperature dependence of solubility, most students answered correctly regarding the direction, but only 25% of them explained the reason accounting for the enthalpy change. Many students who answered incorrectly on the enthalpy change could not explain the reason why.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.400-403
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• 1993

Gelatinization degrees of torn and waxy corn starches in the low-moisture environment were determined by DSC thermogram and enzymatic analysis, the results were compared each other As the moisture content increased from 20% to 70%, the enthalpy of endothermic peak of starch increased linearly in DSC thermograms. When the moisture content exceeded above 70%, the DSC enthalpy of starch remained constant in DSC thermogram. The enthalpies for gelatinization of corn and waxy corn starches were 3.23 cal/g and 4.2 cal/g, respectively. When gelatinization degrees of starches were measured by enzymatic analysis, the gelatinization degree increased linearly as the moisture content increased from 20% to 80%. A linear correlation between DSC and enzymatic analysis was obtained only when the moisture content was under 70%.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 1997.04a
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• pp.147-159
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• 1997

본 연구에서는 상변화 영역에서 열평형 방정식을 별도로 수식화하지 않고도 잠열의 영향을 고려할 수 있으며, 고상과 액상 그리고 2상 영역에서 동일한 형태의 방정식을 사용할 수 있는 엔탈피법을 이용하였다. 상변화 문제의 엔탈피법을 이용한 유한요소해석을 위하여 8개의 절점을 가지며, 각 절점에서 1개의 자유도를 가지는 3차원 육면체 요소가 개발되었다. 해법의 타당성과 해의 정확도를 검증하기 위하여 엄밀해가 존재하는 상변화 문제를 유한요소법으로 해석하고 그 결과를 비교 검토하였다. 연구 결과, 엔탈피법에 의한 유한요소해는 상변화 영역이 하나의 특정 온도인 경우는 물론 온도 구간으로 나타나는 경우에도 시간 증분과 요소수에 크게 영향을 받지 않고 안정된 해가 됨을 알 수 있었다. 검증된 요소를 이용하여 3차원 상변화 문제에 적용하여 해를 나타내었다.

• Food Science and Preservation
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• v.10 no.4
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• pp.506-511
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• 2003

DSC was used to investigate the thermal mechanism of acorn and corn starch with or without saccharides on gelation and retrogradation. When the samples were starch-saccharide-water system (s-s-w), from measuring of gelation enthalpy and temperatures of initial gelation, peak and conclusion(T$\_$0/, T$\_$p/, T$\_$c/), those of s-s-w system were higher than those of stank-water system (s-w). The retrogradation enthalpy of acorn starch and corn starch was straightly increasing by DSC measurement as storage times. This increase meant slowly becoming recrygtallization of amylopectin. In retrogyadation process, the starch-saccharide-water system's enthalpy was also increased. After 7 days went, the value of the enthalpy was steady. Saccharides were retarding retrogrodation because of stopping the recrystallization of amylopectin. Especially in using fructose and maltose, the retrogradation effect of maltose was well. These elements took effect the number of juntion zone, one of equatorial OH and dynamic hydration number. As these three elements were increasing, a starch-Rel-system was stabilizing.

• Journal of the Korean Chemical Society
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• v.43 no.6
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• pp.621-627
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• 1999

A new predictive scheme to calculate hydrocarbon enthalpies of formation from ab initio total energy calculations is described. The method improves a previous computation procedure (based on the total number of atoms) through the inclusion of bond parameters. Present results are good enough and the average absolute errors in the computed values of enthalpies of formation are lower than the experimental uncertainties. Some possible extensions are pointed out in order to reach definitive conclusions about the proposed methodology.

• Electrical & Electronic Materials
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• v.8 no.6
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• pp.715-720
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• 1995

기계적 합금화법에 의한 비정질화 과정을 Ni-Ta계 및 Cu-Ta계에 대하여 조사하였다. Ni-Ta합금계는 혼합엔탈피가 음이나, Cu-Ta계는 혼합엔탈피가 양인 열역학적으로 대조적인 합금계이다. 볼밀 중 발생하는 원자구조 변화를 중성자회절법을 이용하여 관찰하였다. 두 합금게에 있어서 기계적 합금화에 의한 비정질상이 생성되었다. 비정질 Cu-Ta합금의 local원자구조를 혼합엔탈피가 크게 음인 Ni-Ta계의 결과와 비교하였다. 그 결과, 대조적 특성을 가진 두 합금계임에도 불구하고 원자크기가 작은 Ni 및 Cu가 bcc Ta의 결정격자 속으로 우선적으로 침입함으로써 비정질화가 진행됨을 알 수 있었다.

• Korean Chemical Engineering Research
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• v.55 no.5
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• pp.660-667
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• 2017

Equilibrium data of the mixture is essential in the design and operation of separation equipment such as distillation or extraction in chemical processes. These equilibrium data can be obtained through experiments or by calculations using the known binary parameters and the thermodynamic models. Generally, to obtain these parameters, phase equilibrium experimental data such as gas-liquid and liquid-liquid are used. In this study, the excess enthalpy of the mixture was measured using the flow type microcalorimeter which is a simpler method than phase equilibria experiments, and the parameters of various theories were obtained by using this data. In order to investigate the relationship between carbon chain length, enthalpy and binary parameters in the alkane system, excess enthalpies for the n-hexane + alkane (n-pentane, n-heptane, n-octane and n-dodecane) were measured at 298.15 K and the banary interaction parameters of Wilson, NRTL, and UNIQUAC were obtained from the experimental data. In addition, we wanted to obtain basic information on the interaction and association phenomena of the system including electrolyte applicable to various fields by using the excess enthalpy experimental data and the existing theory. First, we investigated the excess enthalpy for the NaOH / Water / Ethanol system as a basic experiment and examined the applicability using the electrolyte-NRTL (eNRTL) theory.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.22-27
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• 1993

Crude ${\beta}-glucan$ extracted from Barley was purified by stepwide enzyme treatment with thermostable ${\alpha}-amylase$, amyloglucosidase and protease. The thermal properties of Barley ${\beta}-glucan$ were investigated by Differential Scanning Calorimetry. Three endotherms have been observed on DSC thermograms of Barley ${\beta}-glucan$. The first endotherm which produced the gelatinization phenomena commonly observed in Barley ${\beta}-glucan$ became the focus of this study. The temperature range and the enthalpy of gelation exhibited maximum values with increasing concentration of Barley ${\beta}-glucan$. Gelating Barley ${\beta}-glucan$ registered an enthalpy of approximately 0.23 cal/g and exhibited onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of $48.8^{\circ}C,\;61.2^{\circ}C\;and\;78.5^{\circ}C$ respectively. The temperature and enthalpy of gelatinizing Barley ${\beta}-glucan$ at both alkali and acid conditions were lower than those at pH 7. With salt present, the Tp and Tc of gelating Barley ${\beta}-glucan$ produced lower temperatures than in conditions where salt was absent, and the enthalpy abruptly decreased. However, increasing salt concentrations did not affect the gelation temperature and the enthalpy of Barley ${\beta}-glucan$. The 'true melting' temperature of Barley ${\beta}-glucan$ was near $184^{\circ}C$ and the melting enthalpy was approximately 34.6 cal/g. The Barley ${\beta}-glucan$ decomposition temperature was in the range of $316^{\circ}C{\sim}346^{\circ}C$.