• Composites Research
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• v.36 no.6
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• pp.422-428
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• 2023

The electrical contact resistance between the bipolar plate (BP) and the carbon felt electrode (CFE), which are in contact by the stack clamping pressure, has a great impact on the stack efficiency because of the relatively low clamping pressure of the vanadium redox flow battery (VRFB) stack. In this study, a polyethylene (PE) composite-CFE hybrid bipolar plate structure is developed through a local heat welding process to reduce such contact resistance and improve cell performance. The PE matrix of the carbon fiber composite BP is locally melted to create a direct contact structure between the carbon fibers of CFE and the carbon fibers of BP, thereby reducing the electrical contact resistance. Area specific resistance (ASR) and gas permeability are measured to evaluate the performance of the PE composite-CFE hybrid bipolar plate. In addition, an acid aging test is performed to measure stack reliability. Finally, a VFRB unit cell charge/discharge test is performed to compare and analyze the performance of the developed PE composite-CFE hybrid BP and the conventional BP.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.446-454
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• 2008

The traditional Korean drink "Jehotang", which is one of the most commonly prescribed drugs for treatment of the heat stroke accompanied by high fever, severe sweat and thirst, it is effective far quenching thirst strengthening the stomach, stopping diarrhea and regulating intestinal function. It is also known to play a role in activating the growth of useful microbes in the intestine and in multiplying intestinal immune cells. Thus, this study investigated all aspects of the drink in an effort to develop a new functional beverage. In the course of this study, the analytical research into the literature concerning Jehotang an error in the secrets of preparing the drink. The Japanese apricot, which was given the botanical name, "Prunusmume", should only be used with the flesh (scientifically referred to as "Fructusmume"), which is fumigated with straw fire before drying. and the seed should be thrown away. The honey should only be used after it is heated with a gentle fire, before removing the white foam that farms on its surface to make the "Yeonmil". Two kinds of cooking processes were found in the ancient literature. One procedure boiling down the powered Fructus mume mixed with the Yeonmil, while the other procedure involved preparing the Fructus mume's water by adding water to it and blending the water with the Yeonmil and the rest of the raw ingredient before boiling them down. The current procedure, in which the cooking is done in a double boiler, has been widely adopted to its simplicity. The finished Jehotang is put in porcelain, kept at room temperature, and consumed after mixing with cold water.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.309-321
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• 2002

In this study, the characteristics of Jeung-pyun hatter were investigated by wine yeast. The processing conditions were optimized by physicochemical characterization including pH, volume, reduced sugar. The effect of yeast concentration, moisture content on the fermentation time and temperature were investigated in view of improving productivity. It was found that the volume was increased at maximum state when the fermentation was carried out at 35 $^{\circ}C$ with 0.1% yeast concentration 60% of moisture. The quality of Jeung-Pyun was most preferable in the condition of 0.1% wine yeast(Pasteur Red) for 8 hrs at 35$^{\circ}C$.

• Journal of Astronomy and Space Sciences
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• v.24 no.2
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• pp.125-134
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• 2007

In this paper, we analyze the orbital variation of the Korea Multi-Purpose SATellite-1(KOMPSAT-1) in a strong space environment due to satellite drag by solar and geomagnetic activities. The satellite drag usually occurs slowly, but becomes serious satellite drag when the space environment suddenly changes via strong solar activity like a big flare eruption or coronal mass ejections(CMEs). Especially, KOMPSAT-1 as a low earth orbit satellite has a distinct increase of the drag acceleration by the variations of atmospheric friction. We consider factors of solar activity to have serious effects on the satellite drag from two points of view. One is an effect of high energy radiation when the flare occurs in the Sun. This radiation heats and expands the upper atmosphere of the Earth as the number of neutral particles is suddenly increased. The other is an effect of Joule and precipitating particle heating caused by current of plasma and precipitation of particles during geomagnetic storms by CMEs. It also affects the density of neutral particles by heating the upper atmo-sphere. We investigate the satellite drag acceleration associated with the two factors for five events selected based on solar and geomagnetic data from 2001 to 2002. The major results can be summarized as follows. First, the drag acceleration started to increase with solar EUV radiation with the best cross-correlation (r = 0.92) for 1 day delayed F10.7. Second, the drag acceleration and Dst index have similar patterns when the geomagnetic storm is dominant and the drag acceleration abruptly increases during the strong geomagnetic storm. Third, the background variation of the drag accelerations is governed by the solar radiation, while their short term (less than a day) variations is governed by geomagnetic storms.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.289-293
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• 2002

This study was conducted to investigate changes of pH, meat color, cooking loss, shear force and sensory evaluation on Hanwoo meat fed with supplemental fig fermentation(SFF) during storage period. A total of 10 Hanwoo bulls were subjected to one of two treatment diets (control and 10% SFF) from live weight of 400kg far 6 months. After slaughter, longissimus muscles were removed, zipper-wrapped and stored at 4$\^{C}$ for 21 days. The pH, meat color, cooking loss, shear force and sensory evaluation of the samples were measured at 1, 3, 9, 15, 21 days of storage. There were no differences in pH, meat objective color(Hunter L, a and b) and cooking loss (%) of longissimus muscles between control and SFF treatment during storage. Shear force values of longissimus muscle from SFF treatment showed lower level in 1, 3 and 9 days and tended to decrease during storage. No differences in odor and appearance of sensory evaluation were observed between control and SFF treatment during storage. The taste induced by SFF was increased(f<0.05) at 1, 3 and 9 days of storage. These results indicate that the SFF may improve meat quality of Hanwoo during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.267-273
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• 2009

Antioxidative, antimicrobial activities and Raw 264.7 cell viability as cytotoxicity of various solvent extracts from leaf of Eriobotrya japonica Lindl. dried by different methods were investigated for processing as functional ingredient. In DPPH radical scavenging activity, RLE (80% EtOH extract of raw leaf) and FLE (80% EtOH extract of freeze-dried leaf) exhibited strong scavenging effect on $300{\mu}M$ DPPH radical solution (1.71 mg/mL and 2.11 mg/mL for RLE $SC_{50}$ and FLE $SC_{50}$). Also in nitric oxide scavenging activity, RLE and FLE showed strong activities (83.9% and 82.2% in 5 mg/mL sample concentration). Total phenolic compound contents of each extracts were found to be $73.7{\sim}215.4$ mg/g and RLE was showed the highest phenolic compound content. Also, total flavonoid contents were found to be $24.85{\sim}110.3$ mg/g and RLE was showed the highest flavonoid content. In antimicrobial activity, RLE was showed higher growth inhibition effect against all microbial strains. RLE, RLW (hot water extract of raw leaf), and FLW (hot water extract of freeze-dried leaf) exhibited strong antimicrobial activities against MRSA and S. aureus. In measurement of cytotoxicity by MTT assay, Raw 264.7 cell viabilities of 80% EtOH extracts showed better effect than water extracts. Especially viability of RLE was found be over 100% in every tested sample concentration.

• Journal of Aquaculture
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• v.11 no.1
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• pp.11-17
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• 1998

Variations of hepatocyte in the larval liver of grouper, Epinephelus akaara wre examined to understand the effect of starvation during the first feeding period, 3 to 5 days after hatching. Total length of the fed larvae increased from the 5th day after hatching, although no significant difference between the fed and starved larvae was found untill the 4th day after hatching. Survival rate of the starved larvae decreased from the 4th day after hatching, and almost all of the larvae died by the 5th day after hatching. Nuclear size of hepatocyte in the starved larvae starterd to decrease from the 4th day after hatching. The sizes by 4th and 5th days after hatching in the starved larvae were 1.4 to 1.9 times smaller than those in the fed ones. Hepatocytes in the starved larvae showed irregular morphology in which the nuclei were irregularly shrunk and highly compacted from the 4th day, while hepatocyte nuclei in the fed ones maintained their uniform features during the whole experimental period. These results implied that the initial larval food should be supplied at least within the 4th day after hatching. Also, it suggested that the size of hepatocyte nucleus might be and indicator of starvation for wild and cultured grouper larvae.

• Journal of Life Science
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• v.17 no.9 s.89
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• pp.1266-1271
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• 2007

The purpose of this study was to investigate combined effects of diaphragm breathing and garlic powder intake on body composition, heart rate, blood press and immunoglobulin levels in middle-aged male smokers from the age 40-49. Diaphragm breath training was 2-5 grade intensity on dyspnea scale for 20 minutes four times a week for 4 weeks and subjects were given garlic at 3 g of powder after breakfast and dinner two times a day during the 4 weeks. The conclusions of this study are as follows; Garlic intake group decreased in percentage of body fat, in the comparison between groups, garlic intake group had a lower percentage of body fat than control group. Heart rate was decreased in Diaphragm breathing group at rest. SBP was decreased in Diaphragm breathing+garlic intake group. Garlic intake group and diaphragm breathing+garlic intake group increased in IgG.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.37-43
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• 2017

This review investigates the basic principle of physical interactions and failure mechanisms introduced in the materials and inner parts of semiconducting components under electromagnetic pulses (EMPs). The transfer process of EMPs at the semiconducting component level can be explained based on three layer structures (air, dielectric, and conductor layers). The theoretically absorbed energy can be predicted by the complex reflection coefficient. The main failure mechanisms of semiconductor components are also described based on the Joule heating energy generated by the coupling between materials and the applied EMPs. Breakdown of the P-N junction, burnout of the circuit pattern in the semiconductor chip, and damage to connecting wires between the lead frame and semiconducting chips can result from dielectric heating and eddy current loss due to electric and magnetic fields. To summarize, the EMPs transferred to the semiconductor components interact with the chip material in a semiconductor, and dipolar polarization and ionic conduction happen at the same time. Destruction of the P-N junction can result from excessive reverse voltage. Further EMP research at the semiconducting component level is needed to improve the reliability and susceptibility of electric and electronic systems.