• Journal of Energy Engineering
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• v.9 no.2
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• pp.109-116
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• 2000

저발열량 석탄가스의 thermal/fuel NOx 생성특성과 화염 안정성을 규명하기 위한 실험적 연구를 수행하였다. 저발열량 합성 연료 가스는 일산화탄소, 수소, 질소 및 암모니아를 천연가스 연료와 동일한 입열량을 가지도록 혼합하여 만들었고 , 합성가스는 평면 화염 버너를 공급하여 태웠다. 특정한 합성가스에 대해 당량비를 변화시켜 가며, 비화 또는 역화에 의한 화염안정성을 규명하였고 안정된 화염 영역을 정의하였다. 저발열향 합성가스의 연소시 발생하는 thermal 및 fuel NOx를 측정하여 천연가스 연소시의 경우와 비교하였다.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.1832-1833
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• 2011

석탄연소 화력발전소 보일러의 최적 제어는 부하요구에 대하여 보일러 출력을 신속히 제어하고, 보일러 출력에 대하여 보일러 입력에너지인 석탄 유량을 조절하여 에너지 균형을 맞추는 것이다. 이는 안정된 부하뿐 아니라 부하변동시에도 균형을 유지하면서 제어해야 한다. 석탄 연소 보일러 에너지 입력이 되는 석탄유량 측정 및 보정은 유류나 가스연료보다 까다롭고, 석탄 연료의 발열량이 시간에 대하여 변하는 문제가 있으므로, 신속하고 안정된 제어 성능을 위해 계측된 석탄 유량을 설계기준치로 환산, 보정하여 제어해야 한다. 이에 대한 기술은 일찍이 보일러 출력인 증기 보유열량을 측정하여 실제 계측한 석탄 유량을 연속적으로 보정하는 기법을 사용하고 있다. 이에 대한 석탄 열량 보정 제어로직을 검토하여 최적 튜닝방안에 대하여 고찰하고자 한다.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.267-283
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• 2003

This study reviewed the prisoners' dietary lift status under the world panics and Japanese food shortage based on the data of the 1920~1930's prisons' main dish supplies in Chosun, Shinchu boys' prison in Taiwan, Franue correction center in France and Moabit detention house in Germany. 1. The status of main dish food supply of Chosun prisons in 1920~1930's was as follows: 1) Meals were provided with 12 rates depending on the working activities. There were big differences in energy supply between 1$^{st}$ rate of 6045.0 ㎉ in the Mockpo prison and 12$^{th}$ rate of 1855.8 ㎉ in the Masan prison in accordance with the grain supply ratio and the diet rates. 2) The average ratio of energy provided with protein, fat and carbohydrate(PFC ratio) was 20.0: 20.2: 59.8. The supplies of protein and fat were relatively high because main dish was mostly composed of soybean. The soybean was used in 20 ~60％ of main dish in prisons except Gaesung. 3) It was estimated that PFC ratio(8.3: 8.1 : 83.6) in Gaesung boys' prison was not appropriate for growing boys because the soybean supply was low. 2. The overall comparison of nutrition supply of prisons in Chosun, Taiwan, France and Germany was as follows: 1) The daily supplies of energy in Keongsung prison was 3966.5 ㎉, of which the PFC ratio was 18.9: 16.6: 64.5. This showed that the PFC ratio seemed to be balanced, even though the total amount of energy is too high and the ratios of protein and fat were somewhat high and somewhat low, respectively. 2) The main dish of the Taiwan boys' prison was provided with 6 rates and the side dish in the from of weekly cycle menu. The energy intakes from 1$^{st}$ rate of 2862.9 ㎉ to 6$^{th}$ rate of 1388.9 ㎉ were not quite enough for growing boys. It was estimated that the amounts of protein and fat taken were small but the quality was not that bad because animal protein such as protein small fish and fried tofu were supplied. 3) In the French Frenue correction center and the German Moabit detention house, the daily total amounts of energy were 2771.3 ㎉ and 2678.7 ㎉, respectively, which was estimated as appropriate compared with standard energy amount of 3000 ㎉ at that time and the current energy RDA of 2500 ㎉ for adult. The ratio of PFC was 16.2: 12.0: 71.8 in Frenue correction center and 12.4: 14.3: 73.3 in Moabit detention house, which showed that the amount of fat was slightly lacked. From this study, it was suggested that the prisons in Chosun and Taiwan under the Japanese rule and European prisons after the world panic were making an efforts to supply prisoners the appropriate amount of energy. The only question remains is that this data may be from only the food supply plan not from the data the prisoners took in real.eal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.879-885
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• 2008

This study was conducted to analyze 15 traditional Korean gruels for nutrient density using the Index of Nutrient Quality (INQ). The calorie of the gruels ranged from 148.8 (Daechujuk) to 294.1 kcal (Jatjuk) per serving size. The calorie in 'Jatjuk' was the highest, covering 33.3% of Dietary Reference Intakes for Koreans (KDRI) per meal. The carbohydrate content was between 23.0 g (Dakjuk) and 52.1 g (Patjuk) per serving size. The average content of carbohydrate in gruels was $34.7{\pm}9.1\;g per serving size which covers 24.4% of KDRI per meal. Among the 15 gruels, Patjuk contained the highest carbohydrate content (52.1 g per serving size, 36.7% of KDRI per meal). The highest nutrient density (INQ) of carbohydrate in gruels was Dachujuk (INQ 1.4). The protein content of the gruels was between 2.3 (Huinjuk) and 22.3 g (Dakjuk) per serving size. The average content of protein in gruels was 25.6% of KDRI per meal. Dakjuk contained the highest protein content ($8.2{\pm}4.9\;g$ per serving size) and followed by Dakjuk (INQ 2.5), Guljuk (INQ 1.5) and Kongjuk (INQ 1.3) in nutrient density (INQ) of protein. The fat content of the gruels were between 0.3 (Daechujuk) and 17.8 g (Jatjuk) per serving size. The average content of fat in gruels was $17.8{\pm}0.12\;g$ per serving size which showed 21.1% of KDRI per meal. Among the gruels, Jatjuk contained the highest fat ($17.8{\pm}0.12\;g$ per serving size, 77.4% of KDRI per meal). In order of the high nutrient density (INQ) of protein, Jatjuk (INQ 2.4) was followed by Heugimjajuk (INQ 1.5) and Kongjuk (INQ 1.5).

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.501-512
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• 2017

This study analyzed changes in nutrient contents of children's favorite foods between March 2010 and July 2012 after policy implementation on energy-dense and nutrient-poor (EDNP) foods based on Special Act on Safety Control of Children's Dietary Life in Korea. A total of 6,684 products in the list of children's favorite foods by the Ministry of Food and Drug Safety in March 2010 and 7,347 products in July 2012 were classified into the following three types: food products (1) manufactured or sold in 2012 as well as 2010 (n=6,174), (2) discontinued in 2012 (n=510), and (3) newly introduced in 2012 (n=1,173). Among children's favorite foods manufactured or sold in 2012 as well as 2010 (n=6,174), calories and key nutrients in sweetened ices, breads, ice creams, deep-fried noodles/noodles, ready-to-eat (RTE) foods, and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents per 100 g (or 100 mL) fell below 1 kcal or 1 g. The newly introduced candies, breads, and carbonated beverages showed slightly greater improvements in calories and key nutrient contents per 100 g (or 100 mL) than the discontinued ones in 2012. On the other hand, some negative changes were found in newly introduced chocolates and RTE foods in comparison to the discontinued ones. Overall, policy implementation on EDNP foods seemed to induce changes in nutrient contents of children's favorite foods, yet the extent of the changes was limited.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.5
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• pp.1939-1946
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• 2012

High performance steel for bridges requires higher performance in tensile and yield strength, toughness, weldability, etc. The purpose of this study is to investigate the weldability of HSB 600 steel. The effects of heat input (1.4~3.2kJ/mm) and postweld heat treatment (PWHT, $600^{\circ}C$, 40hr.) on the TMCP HSB600 steel weldments made by GMAW process were investigated. The tensile strength and hardness of as-welded specimens decreased with increasing heat input. Charpy V-notch impact energy did not show any significant difference by postweld heat treatment. The fine-grained acicular ferrite was mainly formed in the 2.1kJ/mm of heat input while polygonal and side plate ferrites were dominated in the high inputs. Meanwhile, tensile strength and hardness of PWHT weldments decreased due to the coarsening and globularization of ferrite microstructure and reduction of residual stresses with increasing heat inputs. However, there was no significant difference in the impact energy absorption.

• Journal of Nutrition and Health
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• v.49 no.6
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• pp.482-494
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• 2016

Purpose: The objective of the present study was to evaluate nutrient and food group intakes in Korean adults according to energy intake from eating-out. Methods: This study was a cross-sectional study based on the 2013~2014 Korea National Health and Nutritional Examination Survey, and study subjects were 5,186 males (2,151) and females (3,035) aged 19~64 years. Energy intake from eating-out was analyzed using the 24-hour dietary recall method, and groups were classified by quartile according to energy intake from eating-out. Results: Subjects who had more energy intake from eating-out tended to be younger, highly educated, have a higher income, and have higher alcohol consumption. Total energy intake and fat intake density of the highest quartile group of energy intake from eating-out were higher than those of the other groups. However, fiber, vitamin $B_1$, calcium, phosphorus, potassium, and iron intake density levels were significantly lower in the highest quartile group of energy intake from eating-out. The highest quartile group of energy intake from eating-out consumed significantly more meat and beverages compared to the other groups. In addition, regarding diet quality (Index of nutritional quality), significantly lower vitamin $B_1$, calcium, phosphorus, and iron levels were observed in the highest quartile group of energy intake from eating-out compared to those in the other groups. Conclusion: In conclusion, in Korean adults, consumption of eating-out decreased dietary quality, including vitamin $B_1$, calcium, phosphorus, and iron levels. Further studies are needed to confirm these findings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.287-294
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• 2003

The purpose of this study was to develop a web-based internet program for nutritional assessment and diet management of patient having hyperlipidemia. Hyperlipidermia were classified by hypercholesterolemia and hypertriglyceridemia. The program consisted of four parts according to their functions and contents. The first part explained the metabolism of lipids and defined the hyperchotesterolemia and hypertriglyceridemia. The second part is to assess the general health status such as body weight, obesity index, basal metabolic rate and total energy requirement by the input of age, sex, height, weight and degree of activity. This part also provides the Patient with menus lists and 1 day menu suitable to his weight, activity and the status of hyperlipidemia and offers the information for food selection, snacks, convenience foods, dine-out, behavioral modification, cooking methods, food exchange lists, and information on energy and nutrients of foods and drinks, and top 20 foods classified by nutrients. The third part is designed to investigate diet history of patient, that is, to find out his inappropriate dietary habit and give him some suggestions for appropriate dietary behavior. This part also offers on-line counseling and frequently asked Questions. The fourth part is evaluating their energy and nutrients intake by comparing with recommended dietary allowance for Koreans or standardized data for patient with hyperlipidemia. In this part, it is also analyzing energy and nutrients of food consumed by food group and meals, and evaluating the status of nutrient intake. These results are finally displayed as tabular forms and graphical forms on the computer screen.

• Journal of the Korean Electrochemical Society
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• v.2 no.4
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• pp.218-220
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• 1999

The performance of the Electric Vehicle and Hybrid Electric Vehicle depends on that of the battery pack composed of series connected batteries. And thermal property is one of the main factors which decide the performance of the battery pack. So heat generation rate from the battery under the various driving mode must be measured as precise as possible because thermal characteristics of the battery affect the driving performance and battery pack's life cycle. Besides, to design and develop the battery thermal management system for the EV and HEV, the measurements of the thermal properties of the batteries are needed. However, the established calorimeter is not adequate to test an EV's battery because its cavity is too small to accommodate the EV's battery. Therefore we developed the calorimeter to test the thermal property of the EV's battery. Its cavity size is 120mm long, 75mm wide and 200mm high. The calorimeter is calibrated by the dummy cell which generates the heat rate from zero to 200W. The measuring accuracy of the calorimeter is within $2\%$ and its voltage stability is 2.5mV in the constant temperature bath.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1046-1057
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• 2017

Country-specific emission factors should be developed and used instead of IPCC defaults to improve national GHG inventories to Tier 2 and above. Since the country-specific emission factors depend on the type of energy source, energy process, and time trend, identifying the value of each energy source is an important part of building an accurate inventory. In this study, calorific value and carbon emission factor for petroleum energy sources on the basis of calorific value conversion standard for energy source, which are notified in Korea, are collected by 2013 and 2016, and calorific value, carbon content and carbon emission factor And a comparative analysis was conducted. In addition, net calorific values and carbon emission factors calculated for each petroleum based energy source are compared with those shown in 2006 IPCC Guideline.