• Applied Biological Chemistry
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• v.31 no.1
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• pp.46-51
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• 1988

The effects of temperature on the water uptake rate of soybeans soaked in tap water and 0.5% $NaHCO_3$ solution were studied. The higher the soaking temperature, the faster the hydration rate, and among the three soybean varieties (Tanyob, Kwanggyo and Saeal), Tanyob(the smallest variety) showed faster rate than ocher varieties when soaking in tap water and 0.5% $NaHCO_3$ solution. Activation energy due to weight increase was calculated using Arrhenius equation. z-Values calculated from weight changes to reach different degrees of hydration during soaking showed the tendency to decrease with the increase of hydration degree when soaking in tap water and 0.5% $NaHCO_3$ solution.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.7
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• pp.1-8
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• 2019

The primary purposes of this study are to understand a fundamental effects of electro-deposition on reinforcing steel in saturated Ca(OH)2 electrolyte, and evaluate the corrosion rates of rebars under cyclic 3wt.%NaCl immersion and dry corrosion environment. The three cement mortar specimens with cover thickness 5, 10 and 30mm, were prepared in the experiment. To monitor the corrosion rates of rebars in mortar, the three cement mortar specimens were exposed to 110 wet-drying cycles(8-hour-immersion in 3wt.%NaCl and 16-hour-drying in a room temperature) in the laboratory. During the wet-dry cycles, the polarization resistance, Rp, and solution resistance, Rs, were continuously measured. The instantaneous corrosion rates of rebars on the effect of electro-depositing with sat. Ca(OH)2 electrolyte were estimated from obtained R-1p and degrees of wetness were estimated from Rs values. From the experimental results, the corrosion rates of rebars were greatly accelerated by wet/dry cycles. During the mortars exposed to drying condition, the large increases in the corrosion rates were showed at all rebar surfaces in three mortar specimen, attributed from the accelerated reduction rates of dissolved oxygen in drying process. However, the corrosion rates on rebar surface electrochemically deposited with sat. Ca(OH)2 electrolyte showed the clear decreases, caused by calcium deposits in the porous rust layer.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.21-25
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• 1988

The predominant kernel(7mesh) of naked barleys were polished to give 65% yield. The diffusion coefficients and volume increase rates of polished naked burleys at $40^{\circ}C$ were $3{\sim}4$ and 2.2 times greater than those of naked barleys, respectively. The moisture gains of polished naked barleys were linearly related to the volume increases. The hardness of polished naked burleys during soaking was exponentially decreased.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.313-319
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• 1989

Hydration Properties of Olchal(Japonica type) and Hankangchalbyeo $(J{\times}I\;type)$ waxy rices at soaking temperatures of $4-40^{\circ}C$ were examined. The water uptake rate constant of Olchal was greater than that for Hankangchalbyeo. Volume increase rate during hydration of Olchal was faster. The rate constants of hardness decrease during hydration were similar between the two varieties. The Z-value and $Q_{10}$ were $39.7^{\circ}C$ and 1.78, respectively.

• Korean Journal of Materials Research
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• v.6 no.11
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• pp.1074-1081
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• 1996

Mg-8Li-4AI 합금의 부식특성에 미치는 Y의영향을 전기화학적 분극시험 및 침지시험을 통하여 조사하였다. 전기 화학적 분극시험에서는 Y첨가량이 증가함에 따라 활성화 영역이 감소하엿고 부식전위가 증가하였으며, Y이 4.08wt% 첨가된 경우가 Y이 첨가되지 않은 경우에 비해 부식속도가 크게 감소하였다. 침지시험에서도 Y의 첨가량이 증가함에 따라 Y을 첨가하지 않은 시편에 비하여 무게감량 및 부시속도가 감소하였으며, Y이 첨가되지 않은 합금의 부식속도는 침지시간에 따라 급격히 증가하였지만 Y이 첨가되지 않은 합금의 부식속도는 침지시간에 따라 급격히 증가하였지만 Y이 4.8wt% 첨가된 합금은 96시간 이후부터 더 이상 증가하지 않았다. 이러한 결과는 Y 화합물(Mg24Y5)이 $\alpha$/$\beta$계면에서 희생 양극으로 작용하였기 때문이라고 생각된다. 따라서 Y의 첨가는 Mg-Li-AI 합금의 내식성을 향상시키는 역할을 한 것으로 판단된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.69-74
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• 1987

The effects of soaking temperature on hydration and cooking rates of Chunmabyeo(Japonica) and Kayabyeo(J/Indica) rice were investigated. Water uptake and volume increase rates of milled rice were increased as a function of soaking temperature$(4^{\circ}C{\sim}30^{\circ}C)$. The rate of volume increase of milled rice was greater than that of weight increase, which was more pronounced at low soaking temperature. The soaking of milled rice prior to cooking had a definite effect on the degree of gelatinization. The soaked milled rice was more easily gelatinized than unseated one. The water uptake rate, volume increase rate, degree of gelatinization and cooking rate of milled rice were faster in Kayabyeo than Chunmabyeo.

• The Korean Journal of Food And Nutrition
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• v.12 no.6
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• pp.582-587
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• 1999

감자절편을 고농도용액에 침지하여 탈수시킨 결과 침지용액을 구성하는 용질의 분자량에 따라 탈수형태가 다르게 나타났다. 저분자 용액인 NaCl, PEG 400 용액에 침지한 경우 조직의 뒤틀림현상(cytorrhysis) 은 나타나지 않고 부피의 감소와 수분의 탈수현상이 나타난 반면 고분자 용액인 PEG 4000, PEG 6000용액에 침지한 경우 cytorrhysis 현상을 동반한 부피의 감소와 탈수현상이 나타났다. 초기 탈수속도는 저분자 용액에 침지시 더 빨랐으나 최종 탈수량은 고분자 용액에 침지시 더 컸다 고장성 용액에 감자절편을 침지시켜 탈수되는 기작이 두가지 압력(삼투압 분자압착력)에 의해 진행된다고 가정하고 모델을 제안하여 감정한 결과 제안된 모델은 고분자 용액에 침지시의 탈수현항을 설명하는데 적합하였다. 모델에서 구해진 압력인자(ΔP)와 농도인자(a)는 온도(T)와 농도(C) 의 함수로 표현되며 계수의 탄력성 검정결과 농도에 대한 의존성이 더 큰 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.497-502
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• 1986

Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from $10^{\circ}-50^{\circ}C$. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of $66.7\;mg/m^2{\cdot}h$ at $20^{\circ}C$ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.289-293
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• 1989

During soaking of soybeans in water at $4^{\circ}C{\sim}98^{\circ}C$, the volume gain of soybeans held a linear relation with the square root of soaking time regardless of soaking temperatures and showed a highly positive correlation with weight gain, which indicated that the volume increase of soybeans was basically due to the diffusion of water. The activation energies for the volume increase were changed at $40^{\circ}C$. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at $4^{\circ}C-60^{\circ}C$. The z-value to reach 50% hydration was $50^{\circ}C-55^{\circ}C$.

• Journal of the Society of Disaster Information
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• v.18 no.1
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• pp.163-172
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• 2022

Purpose: To secure efficient thermal management technology for Li-ion batteries, the applicability of the system applied with single-phase immersion technology was checked through an experiment. Method: Using JH3 pouch cells produced by LG-Chem, Korea, A 14S2P module was manufactured and immersed in a vegetable-based cooling fluid produced by Cargill, USA, and then charged and discharged at a rate of 0.3C to 1C to check the heat distribution. Result: It was possible to manage and there was no change in the molecular structure of the immersion solution. Conclusion: It was confirmed that the immersion cooling method can be applied to the thermal management of Li-ion batteries.