• Proceedings of the Korean Society of Medical Physics Conference
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• 2003.09a
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• pp.52-52
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• 2003

악성종양을 치료하는 방법중 방사선과 온열요법은 가장 강력한 치료방법으로 연구되어왔으며 이를 병용함으로 서 상승효과를 얻을 수 있다. 인체조직에 41$^{\circ}C$ 이상의 열을 가하면 세포질의 단백질변성으로 세포에 손상을 주어 세포가 사멸하게 되며 세포의 생존율은 가열시간 즉 열량에 따라 지수적으로 감소한다. 온열은 세포주기중 방사선 저항성이 매우 큰 DNA 합성시기와 산도가 높을 때 감수성이 매우 크기 때문에 방사선과 병용요법은 상호 상승효과를 가져온다. 이와 같이 온열을 이용한 악성종양의 치료가능성은 생물학적 기초연구와 임상시험에서 경이적인 효과를 얻을 수 있었으나 아직 까지 가열방법과 온도분포측정이 큰 과제로 남아있으며 주위건강조직의 가열을 피하면서 인체 깊은 곳에 존재하는 종양에만 집중 가열하는 방법인 삽입형 온열치료방법에 대한 연구가 집중되었다. 한편 방사선 치료방법은 주위 건강조직의 피폭을 최소로 줄이고 종양에만 집중 조사가 요구되며 자궁암, 유방암, 뇌암등 부피가 작고 집중적 치료를 요하는 종양은 방사성동위원소를 이용한 근접 삽입치료 (Brachyradiotherapy)가 큰 효과를 나타내고 있다 방사선과 온열의 병행 치료를 위하여 방사선 삽입 치료에 사용한 선원 삽입관을 그대로 두고 삽입관 속에 방사성 동위원소 대신 온열 전극을 넣어 열을 가하는 방사선 온열 병용치료방법을 고안하였으며 방사선과 온열병용에 사용할 최적 삽입관의 제작과 이에 따른 온도분포의 측정과 최적삽입방법을 결정하였다. 방사선 삽입치료용 폴리에찌렌 삽입관의 외부에 금박을 입혀 라디오파 첨극을 삽입할 때 서로 연결되도록 고안 제작함으로서 방사선 삽입치료와 자입식 온열치료를 동시에 만족하게 수행할 수 있는 병용삽입관 (Flexible thermoradiotherapy probes)을 제작하였다. 전도율이 큰 금박부위가 직접 조직에 접촉됨으로 라디오파의 전달이 용이하며 금박의 길이를 2 cm 에서 5 cm 로 구분제작 함으로서 종양의 크기와 모양에 따라 선택할 수 있도록 하였다. 라디오파를 이용한 온열분포의 측정은 인체조직과 전기적 특성이 비슷한 물질인 한천 팬텀 제작하여 사용하였으며 온도분포 측정은 열전대와 서머그람으로 시행하였다. 생체조직 내에서의 온도분포와 온열효과를 관찰하기 위하여 직접 개의 뇌를 이용하여 시행하였으며 4 개의 전극을 이용하여 43$^{\circ}C$로 50분간 가열하고 일주일후 개를 회생시켜 개 뇌에 대한 조직학적 검사를 시행하였다. 한편 팬텀 표면에서 중앙부로 안테나 길이가 2 cm 인 4 개의 전극을 1 cm 간격으로 정사각형이 되도록 삽입하여 가열하였을 때 90% 등온곡선이 반경 1.25의 원형으로 균일하게 분포되었고 종단면상 삽입관의 길이에 따라 균일한 온도분포가 이루어졌다. 전극을 2 cm 간격으로 삽일 하였을 때 90% 등온곡선이 1.75 반경으로 거의 4 각형의 균일한 분포를 얻었으나 전극의 간격이 증가하면 전도율이 떨어져서 전극 중심부에 불균일한 온도분포를 형성하였다. 동물실험에서 정상 개의 뇌 실질에 자입하여 직접 정방형의 중심을 43$^{\circ}C$로 유지하며 50분간 온열 요법을 시행한 후 관찰한 조직병리학적 소견은 liquefactive necrosis, pyknosis of neuronal element 및 polymorphonuclear leukocytes들의 회백질에서 급성기에 관찰되었고 liquefactive necrosis 주위에 lipid-laden macrophage들이 관찰됨이 공통적인 특정이었으며 후기변화로 괴사조직 주위로 신경교세포의 증식이 관찰되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1258-1264
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• 2017

The effects of two cooking methods (grilling and boiling) on fat content, fatty acid composition, vitamin A, and vitamin E levels of chicken (breast, wing, thigh, and leg) were investigated. Cooking loss was in the range of 19.09~41.17%, and grilled chicken showed higher cooking loss than boiled chicken in all parts except the thigh. All treatments enhanced fat content except boiled chicken breast. Fatty acid contents of chicken significantly increased or decreased after heat treatments (P<0.05). Grilled wing showed the highest levels of saturated (SFA) and unsaturated fatty acids (UFA), and the highest UFA/SFA ratio was detected in boiled thigh. The highest content of trans fatty acids was detected in boiled wing (137.67 mg/100 g), although no significant difference with grilled wing (P>0.05), and trans fatty acids in breast was not detected. The content of vitamin A tended to decrease with heating in all chicken parts, whereas the content of vitamin E varied depending on the part and cooking method. In other words, vitamin E content of wing decreased after cooking, whereas contents of thigh and leg significantly increased after cooking (P<0.05). These results are helpful for choosing the best cooking method according to the part of the chicken for proper consumption of fats and vitamins.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2011.05a
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• pp.162-162
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• 2011

고강도 저가형 탄소 섬유 제작에 마이크로파 장비를 이용하는데 있어 공정 제어를 위한 온도 측정이 중요하다. 석영관 내부에 들어 있는 섬유의 표면 온도를 측정하기 어려우므로 직접 삽입한 K타입 열전대를 이용하여 입력 전력에 따른 섬유 다발 표면의 온도를 측정 하였다. 그 결과 안정화에 필요한 $300^{\circ}C$ 부근의 온도는 쉽게 얻을 수 있었으나 마이크로파가 방사되는 영역의 온도만 빠른 상승을 보여서 불균일도 해결을 위한 노력이 필요하다. 탄화 처리를 위한 고온 가열을 위해서 투입 전력을 648 W까지 증가시켰을 때 $727^{\circ}C$까지는 쉽게 상승하였으나 $2000^{\circ}C$ 이상을 획득하기 위해서는 고온 복사 손실을 줄 일 수 있는 전략이 필요하다.

• Journal of the Korean Solar Energy Society
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• v.30 no.5
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• pp.17-24
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• 2010

태양열 제습냉방은 액체흡수제를 이용한 냉각효과로 기존의 전기에너지를 가능케 하는 해결책중 하나이다. 따라서 태양열을 거의 활용하지 않는 여름에 가열온수를 열원으로 활용하여 쾌적조건을 구현하는 본 연구의 대상인 태양열냉방시스템은 제습기와 재생기로 크게 이루어져 있다. 본 논문은 제습기의 유량 변화에 따른 열전달 및 물질전달의 변화를 실험과 이론적 해석으로 규명하고 있는데, 흐름의 양상은 병렬형과 대향류형을 대상으로 하고 있다. 실험결과와 이론해석이 비교적 잘 일치하였으며, 대향류형이 병렬형보다도 물질전달 면에서 유리하게 나타났으며, 입 출구의 엔탈피 차이에서도 크서 열전달에서도 우수한 것으로 나타났다. 또한 그 차이를 본 논문에서는 나타내었으며, 일정한 높이나 길이 이상에서는 항상 일정함을 알 수 있었다. 따라서 본 논문의 결과들은 제습기의 유동흐름을 통한 태양열냉방시스템 중 제습기의 설계 및 성능 향상에 도움을 줄 것이다.

• Journal of the Mineralogical Society of Korea
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• v.25 no.4
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• pp.283-293
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• 2012

In order to have better insights into the chemical differentiation of Earth from its magma ocean phase to the current stratified structure, detailed information of crystallization kinetics of silicate melts consisting of the magma ocean is essential. The structural transitions in oxide glasses and melts upon crystallization provide improved prospects for a systematic and quantitative understanding of the crystallization processes. Here, we report the $^{27}Al$ 3QMAS NMR spectra for sol-gel synthesized $Al_2O_3$ glass with varying temperature and annealing time. The NMR spectra for the amorphous $Al_2O_3$ show well-resolved Al coordination environments, characterized with mostly $^{[4,5]}Al$ and a minor fraction of $^{[6]}Al$. The fraction of $^{[5]}Al$ in the alumina phase decreases with increasing annealing time at constant temperature. The NMR results of $Al_2O_3$ phases also imply that multiple processes (e.g., crystallization and/or changes in structural disorder within glasses) could involve upon its phase transition. The current results and method can be useful to understand crystallization kinetics of diverse natural and multi-component silicate glasses and melts. The potential result may yield atomic-level understanding of Earth's chemical evolution and differentiation from the magma ocean.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.673-677
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• 1996

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared and their cholesterol contents, calories and production costs were investigated to find out the appropriateness of addition of cooked old rice. There were no differences in pHs with the variations in fat content and the content of cooked old rice. As the amount of added cooked old rice increased from 5 to 20%, cook yield of ground beef also increased. When the fat content of beef was reduced from 30 to 10%, the cholesterol content of beef was not reduced but with the fat content fixed to 10% and the content of added cooked old rice increased from 5 to 20%, the cholesterol content of ground beef decreased. Calories of ground beef were reduced by approximately 50% with the reduction of fat content from 30 to 10% and production costs decreased with the increase in the content of added cooked old rice.

• Fire Science and Engineering
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• v.25 no.6
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• pp.64-72
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• 2011

The concrete void slab structure with the existing mushroom slab, is the structure that maximizes the advantages, while minimizing the weakness with removing useless body force of the concrete part, located on the center of the slab cross-section, which does not need to support the structural weight. In this research, a fire test is performed to analyze how the blaze behave according to the thickness of slab cover, with the practical span length of concrete void slab for the slab length 7.5 m. With this heating test, we assumed the uniform-load-model considering fixed loads and live loads, and chose the standard fire test condition. We measured the temperature changes and the deflection character according to the depth from the heat exposure side, and assessed the resisting capability according to the standard KS F 2257-1. The result comes out with the EPS model can secure about 2 hour fire-resisting-capability with 50 mm of cover depth.

• 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.

• Journal of Animal Environmental Science
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• v.9 no.2
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• pp.69-78
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• 2003

In this study, the energy conversion equipment from the radiation energy to mechanical energy by using n­pentane as the operating fluid was constructed and the performance to pump the water was tested for the utilization of solar powered water pump. The equipment was designed optimally, after the theoretical analyses of the water pumping head and water quantity per cycle were done. The pentane vapour temperature in the condenser and the temperature of the outlet water from the condenser became lowered and the heat transfer rate became higher with decreasing the water inlet level to the condenser. The temperature difference between the condenser and the water tank was significant. Therefore, the distance between the water tank and condenser was recommended to be shorten and the diameter of their connecting pipe was recommended to be narrow in order to reduce the resistance of the fluid passage and improve the heat transfer rate. The amount of water pumped was 1.6­2.4 liters. Mass flow rate of the cooling water became lowered when the cooling water pipe was prolonged from the condenser to improve the heat transfer rate.

• 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.