• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.151.2-151.2
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• 2012

터보펌프 구동에 사용된 가스발생기 생성가스를 연소기로 공급하여 주추력 발생에 사용하는 다단연소 사이클 로켓엔진은 고추력을 요하는 우주 발사체에 널리 사용되고 있다. 다단연소 사이클 로켓엔진에 사용되는 가스발생기를 예연소기라 부르며 케로신과 액체산소를 추진제로 하는 다단연소 사이클 로켓엔진에는 산화제 과잉 예연소기가 사용된다. 예연소기는 터보펌프 구동을 목적으로 하기 때문에 예연소기 생성가스의 횡단면 온도분포는 터빈에 의해 제한되는 온도범위 내에서 균일하여야 하며 넓은 운전영역에서 안정적인 연소가 이루어져야 한다. 산화제 과잉 예연소기는 모든 추진제가 혼합헤드를 통해 분사되는 방식과 추진제를 혼합헤드와 연소실로 나누어 공급하는 방식이 있다. 기술검증을 위해 산화제 일부와 연료를 혼합헤드를 통해 연소실에 공급하여 1차 연소시키고 나머지 산화제를 연소실 냉각채널을 거쳐 연소실 중앙의 분사공을 통해 연소실로 주입하여 기화시키는 형태로 최종적으로 연소압 20MPa, 혼합비 60에서 작동하는 산화제 과잉 예연소기를 설계하여 연소시험을 수행하였다. 혼합헤드에는 별도의 점화용 분사기 없이 전체 연료 분사기를 통해 점화용 연료인 TEA/TEB 혼합물을 분사하여 점화하였다. 추진제를 2단으로 공급할 수 있도록 고안된 가압식 연소시험 설비에서 10회, 누적 60초 이상의 연소시험이 성공적으로 수행되었다. 연소시험결과 넓은 작동영역에서 안정적 연소특성과 생성가스 온도 분포의 균일성을 확인할 수 있었다. 고온 고압의 산화제 과잉 예연소기 기술 확보를 통해 케로신/액체산소 다단연소 사이클 로켓엔진 개발을 위한 기술적 기반을 마련하였다.

• Transactions of the Korean hydrogen and new energy society
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• v.21 no.6
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• pp.487-492
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• 2010

For developing a two-stroke free-piston hydrogen engine with high efficiency and low emission, determination of the scavenging type is one of the most important factor. In this research, backfire characteristics for loop scavenging were analyzed with the number of piston crevice volume and piston expansion speed. Rapid Compression Expansion Machine, RCEM was used for combustion research of the free piston $H_2$ engine in the experiment. As the results, it was shown that although backfire occurring in a loop scavenging type can be partially controled by a complete exhaust of burned gas, possibility of backfire basically exist due to the structure which piston crevice volumes contact with fresh mixture in a scavenging port. However, a loop scavenging may be considered as combustion chamber of a free piston $H_2$ engine from the point of view that backfire does not occur nearby lean equivalence ratio obtained high thermal efficiency. It was also analyzed that an advances of backfire occurrence timing with increase of the fuel-air equivalence ratio were due to promotion of flame propagation into piston crevice volumes by decrease of the quenching distance.

• Applied Microscopy
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• v.33 no.3
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• pp.243-250
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• 2003

Ultrastructural changes of the male germ cells and structure of spermatozoa in Paralichthys olivaceus were examined by means of the light and transmission electron microscopes. The spermatogonium has a large nucleus with a single nucleus with a single nucleolus in the interphase. Primary spermatocytes are identified by the formation of the synaptonemal complex in the karyoplasm. The secondary spermatocytes are more concentrated and contains numerous cell organelle in the cytoplasm. The nucleus of spermatid in spermiogenesis is more condensed in the karyoplasm, and show spherical structure in shape. Mitochondria of the spermatids are observed in the lower portion of the nucleus. The spermatozoon consists of the head, mid piece and tail. The acrosome is not observed in the head. Axial filaments of the flagellum consists of nine pairs of the peripheral microtubules and one pair of the central microtubules.

• The Journal of Korean Philosophical History
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• no.52
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• pp.9-35
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• 2017

This article is to study the life and philosophy of Jonjae Gidaeseung, who was at strife with his days and did not negotiate with himself, with focus on two concepts of buron(不穩, unrest) and 'sympathy'. It is the fact that to study the traditional philosopher is likely to be enlightening. In order to prevent the risk, we need to define first the concept of unrest as including anxiety to critical resistance. Also, I would like to propose the concept of sympathy in order to grasp the function of his mind which judges whether his feelings and actions are valid from an emotional horizon of unrest. Methodologically this article is to adopt a transversal and correlative thinking by combining an east Asian Confucian traditional concept unrest with a modern one space. It is because this research is to show a significant meaning when we study highlighted and hidden layers of our life and politics in 'now-here' and the 'between space' even though this transversal and correlative study shows the horizon of his life. This article is to investigate how a case is structured by occurrences and divergences and reinterpret a meaning from an emotional horizon. This process is done centering on two terms Guchatuan(pursuing ease ignobly), and Suwolbingho(moon reflected in the water and ice in a bottle), which is the source of Bingwoldang. The two terms were used by Jonjae himself. The latter shows an opposite meaning from the first and is accordingly a way by which we can look into his life and days. My research of Jonjae's life and politics from the emotional-philosophical level is original in that it reveals emotional traces beyond his philosophical ideas which previous studies did not show. In this article, I showed that Gobong was ambitious and resolute, and definite in his judgment and therefore was not good at controlling his uprightness. Also he was too straightforward to purify a language. His unrest characters made him conflict with old ministers and high ranking officials and therefore they avoided him even thought he was excellent in writing and learning and talented. He was oriented toward living by goodness and right Ways, which is summed up as Gisesa(vague movement, situational advantage, and death).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.